Unfried Pickles from Trisha Yearwood

I found this on the cooking show from Trisha Yearwood.  They look yummy, I haven't tried them yet but am going to.

Un-fried Pickles

2 large eggs

1/3 cup all-purpose flour

1 Tblsp Worcestershire sauce

1 tsp hot sauce, such as Tabasco

1 tsp chili powder 

1 tsp garlic powder

Kosher salt and freshly ground pepper

1 cup Panko breadcrumbs

1/2 cup grated Parmesan

one 16-oz jar sliced dill pickles

Ranch Dressing (recipe follows below)

Diamond Sevens Ranch Dressing:

1 cup mayonnaise

1/4 cup milk

1 1/2 tsp apple cider vinegar

2 tsp chopped fresh parsley

1 tsp chopped fresh dill

1 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp garlic salt

1/2 tsp onion powder

1/2 tsp black pepper

Directions for dressing:

in a blender blend mayo with milk, vinegar, parsley , dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes. Yield 1 1/2 cups

Directions:

Place an oven rack in the middle position and preheat the oven to broil.  Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder, and a pinch of salt and pepper in med bowl.  

In a large bowl, combine the breadcrumbs and Parmesan.

  

Drain the dill pickles and pat dry with paper towels.  Working in batches, toss the pickles in the egg mixture so they are fully coated.

Remove the pickles, letting the excess drip off, and transfer to the breadcrumb mixture.  Toss to fully coat. Spread the pickles out on prepared cooking rack in a single layer (with none overlapping)

Place the baking sheet on the middle rack in oven and broil until the tops of the pickles are crisp golden brown, about 4 minutes.  Flip the pickles and continue to cook until crisp golden brown all over, about 4 min

Serve warm with ranch dressing

Tortellini Primavera

I was watching the Pioneer Woman cooking show and she made this, so I found the recipe and it turned out great.

Tortellini Primavera

Ingredients

1 pound cheese tortellini
2 Tblsp butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces)
3 carrots, peeled and diced
1 bunch asparagus, cut into pieces
1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving
1/3 cup heavy cream (or milk)
1 cup frozen peas
1 cup diced cooked ham
Salt and Pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving

Directions
Bring a pot of water to a boil.  Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for.  Drain and set aside.

Melt the butter in a large skillet over medium-high heat.  Add the garlic and onions and stir and cook for 1 minute.  Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes.  Stir in the Parmesan and cream and cook until hot.  Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce.  Add the basil and heat; stir in the tortellini  Check for seasoning, adding more if needed and serve with extra Parmesan and basil.

It cooked up fast and is yummy!  try it!

Creamy Spinach Salad with Bacon

I went to a baby blessing brunch and this salad was served, I loved it, asked my nephew Davey for the recipe (it was his wife's family's recipe) and so he gave it to me over the phone and I don't know exactly how to put this salad together, so I will share it with you and you can try to figure it out as well! I have made it and it was delicious!

Creamy Spinach Salad with Bacon

Spinach washed drained and cut up
1 lb bacon  
12 - 15 mushrooms
1 can mandarin oranges, chilled and drained

Dressing:
Beat 1 egg in blender until very light
add 3/4 cup sugar
1/2 cup cider vinegar
1 tsp dried mustard
1 tsp salt
3 shakes of worcestershire sauce
Bring to boil in small saucepan , Remove from heat and add 2 green onions cut up
Chill before serving
Add sliced almonds if want!

(so I figured you cook the bacon and cut into pieces and put into salad)
Also, we aren't fans of raw mushrooms, so I sauteed them and then added them to the salad!

Also, I wasn't sure after you make the dressing when you add it to the salad, so I just added it to the salad and stirred the salad around right before serving!

It is yummy!

Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

4 oz cream cheese, softened
3 Tblsp brown sugar
2 Tblps pure maple syrup
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract

In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

Add pumpkin, spices and vanilla and beat til smooth.

Refrigerate for at least an hour.

Enjoy!

Mandarin Orange Jello Fluff Salad

This is a delicious fun jello salad i found at Six Sisters Stuff.  It is great for holidays, homecomings, baby showers! 


Mandarin Orange Jello Fluff Salad

1 large package Vanilla cook and serve Pudding (4.6 oz)
1 large package orange jello (6 oz)
2 cups water
1  16-oz cool whip
1/2 bag mini marshmallows
20 oz can pineapple tidbits, drained
22 oz can mandarin oranges, drained
2 to 3 bananas (optional, put in at end so they don't brown)

Mix together the pudding, jello and 2 cups water in pan.  Cook on stovetop on medium heat until it boils. Remove from heat and pour into large mixing bowl.  Refrigerate until mixture has thickened (about an hour).  Beat until creamy, fold in cool whip, marshmallows, and fruit.  Chill about an hour before serving.

Yummy stuff!