CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

PREP TIME: 15 MINUTES 
COOK TIME: 15 MINUTES 
TOTAL TIME: 30 MINUTES
SERVINGS: 4 SERVINGS 
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
PICKLES:

• 1 cup all-purpose flour
• 1 1/2 tsp Cajun seasoning
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp hot sauce
• 1 cup buttermilk
• 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)

GARLIC BLUE CHEESE SAUCE:

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp lemon juice (fresh if possible)
• 1/4 tsp hot sauce
• 1 clove garlic minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley leaves
• 2 Tbsp fresh chives roughly chopped
• 1/2 cup crumbled blue cheese

INSTRUCTIONS
GARLIC BLUE CHEESE SAUCE:

1. Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
2. Add blue cheese and pulse until mixed together, but still slightly chunky.
3. If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
4. Pour into an airtight container and keep refrigerated until ready to serve.

PICKLES:

1. Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
2. Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
3. Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
4. In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
5. Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
6. Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
7. Fry pickles about 1-3 minutes per side, until golden brown on both sides.
8. Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
9. This allows the excess oil to drain, while still allowing the pickles to stay crisp.
10. Repeat with remaining pickles.
11. Serve with garlic blue cheese sauce.

source:https://www.thechunkychef.com

PEPPER CRUSTED BACON CHEESEBURGERS

PEPPER CRUSTED BACON CHEESEBURGERS

PREP TIME: 15 MINUTES 
COOK TIME: 10 MINUTES 
TOTAL TIME: 25 MINUTES
SERVINGS: 4 -8 BURGERS  A
UTHOR: THE CHUNKY CHEF

INGREDIENTS
GARLIC AIOLI:

• 2 cloves small garlic pressed or very finely minced (or 1 large clove)
• 1/4 tsp kosher salt
• 1/2 cup mayonnaise
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp fresh minced parsley

PEPPER CRUSTED BURGERS:

• 2 pounds ground beef I used 80/20
• 1 small sweet onion
• 1 Tbsp heavy cream
• Salt and pepper to taste
• Cracked black pepper
• Green leaf lettuce
• slices Colby-Jack cheese
• 8 slices bacon
• Sliced sweet onion
• Kings Hawaiian hamburger buns

INSTRUCTIONS
MAKE THE AIOLI:

1. In a small bowl, add pressed garlic and salt. Using a fork, mash until garlic becomes a paste.
2. Add mayonnaise, extra virgin olive oil, lemon juice and parsley and whisk until combined.
3. Cover and chill in the refrigerator.

MAKE THE BURGERS:

1. In a skillet, cook bacon until crisp. Set aside to drain on paper towels.
2. Keep bacon grease in the pan and heat over MED-HIGH heat. Place hamburger buns, cut side down, in the grease to toast, until golden brown. Remove buns to a plate to cool.
3. Wipe out skillet with paper towels.
4. Crack some freshly ground black pepper onto a paper plate and set aside.
5. To a large mixing bowl, add ground beef. Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.
6. Add heavy cream and salt and pepper. Using your hands, mix together until just combined. Don't over-mix.
7. Form into patties (4 patties will yield a roughly 1/2 lb burger, 6 patties will yield a 1/3 lb burger, and 8 patties will yield a 1/4 lb burger), and lightly press patty into the plate of cracked pepper (on both sides). Make an indentation in the center of each patty, to ensure even cooking.
8. Grill over MED-HIGH heat for about 5 minutes per side, or until cooked to desired doneness.
9. The last 30 seconds of cooking, place a slice of Colby-Jack cheese on each patty.
10. Serve on toasted Kings Hawaiian buns, with lettuce, sliced onions, cooked bacon and garlic aioli.

source:https://www.thechunkychef.com

Turkey Bacon Brie Grilled Cheese

Turkey Bacon Brie Grilled Cheese

Yield: 2 sandwiches

Ingredients

• butter
• 4 pieces of artisan bread
• 4 ounces of brie (enough to cover one side of bread)
• 4 ounces of Jennie-O Oven Ready Turkey (a few pieces per sandwich)
• 2 slices of thick cut bacon, cooked
• 1/4 cup mayonnaise
• 1/4 tsp garlic

Instructions

1. Mix together the mayonnaise and garlic salt. Set aside.
2. Spread butter on one side of each of the pieces of bread. Heat a large skillet with a lid over medium low heat. Put two pieces of bread butter side down in the skillet. Add the brie, the turkey, the bacon, and then spread the mayo mixture on the other piece of bread and place it mayo side down, butter side up to top off the two sandwiches.
3. Cover the skillet and cook over low heat for a few minutes. Carefully flip the sandwiches and cook, covered, for another minute or two. Serve immediately.

source:http://www.wineandglue.com/

Oven Baked Chili Cheese Dogs

Oven Baked Chili Cheese Dogs

Ingredients

• 8 hot dogs
• 8 hot dog buns
• 1/2 cup mayonnaise
• 1/2 cup pickle relish
• 1/2 cup mustard
• 1 15 oz can of chili
• 1/2 an onion, diced
• 2 cups cheddar cheese

Instructions

1. Preheat your oven to 350 degrees and spray a 9 by 13 inch pan with cooking spray.
2. Spread the mayonnaise, mustard, and pickle relish in the bottom of the buns. Add the hot dogs and place all eight hot dogs in their loaded buns in the pan. (You will be able to fit six side to side the long way and then add the last two end to end the short way.)
3. Top with the chili, then cheese, then onions. Cover with aluminum foil and bake for 45 minutes or until the cheese is fully melted and the buns begin to crisp.
4. Serve immediately.

source:http://www.wineandglue.com

Bacon Cream Cheese Bombs

Bacon Cream Cheese Bombs

Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Servings: 8

Ingredients

• 1 can of refrigerated biscuits
• 8 oz cream cheese softened
• 8 oz bacon cooked and crumbled
• 1/4 cup of chopped green onion
• 1/4 cup grated parmesan cheese
• 1/4 cup grated cheddar cheese
• 1 tsp garlic salt

Instructions

1. In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well. 
2. Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat. 
3. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. 
4. Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal. 
5. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. 
6. Bake at 350 degrees for 11-13 minutes or until golden brown.

source:http://centslessdeals.com