It’s National Pigs in a Blanket day! Pigs in a blanket can be different things depending on where in the world you are. I grew up with this dish as a hot dog wrapped in crescent rolls. We looked forward to the nights my mom would make them. And we always had green peas on the side. So, in celebration of this day, I tried to think of a more grown up version, and here’s what I came up with.
The original pigs in a blanket used sausage, so that’s where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you’re good go!
Wrapping the Pigs in a Blanket –
Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.
While they are sitting, cut the dough.
Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 “blankets”.
Spread the onion evenly over each piece and line of dijon,
then lay a dog down.
Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone.
Bake at 350° for about 10 or 15 minutes.
Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.
Now bake for another 8 to 10 minutes, or until the crust is golden brown.
Remove them from the oven to cool.
While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!
Serve those pigs in a blanket hot with dipping sauce – and a side of peas (optional)!
The original pig in a blanket used sausage, so that's where I went with it. I used jalapeño and cheddar chicken sausage. And I wrapped them in pizza dough. Add a dipping sauce and you're good go!
Course:
Appetizer, dinner, lunch, Main Course, main dish, Snack
Cuisine:
American
Keyword:
crust, hot dog, pizza dough, sausage, sourdough
Servings: 8piggys
Author: HelenFern
Ingredients
8Sausages, your choice
1packageBistro Pizza refrigerator dough
dijon mustard
3Tablespoonsdried onion pieces
3Tablespoonswater
Dipping Sauce
3/4cupsour cream
3Tablespoonsyellow, ballpark mustard
3Tablespoonsdijon mustard
Instructions
Start by re-hydrating the onions. Put both the dehydrated onion pieces and the water in a bowl. Let them sit for about 15 minutes.
While they are sitting, cut the dough. Roll the dough out on a board and cut it in half, then each half into four triangles. You should have 8 "blankets".
Spread the onion evenly over each piece, then a line of dijon. Lay a dog down.
Carefully roll the dog in the dough, then place it on a parchment lined baking sheet or a pizza stone. Bake at 350° for about 10 or 15 minutes.
Remove from the oven, turn and put back in the oven. Make sure you actually remove them and close the oven while you turn. Leaving it open will cool it off.
Now bake for another 8 to 10 minutes, or until the crust is golden brown.
Remove them from the oven to cool.
While they are cooling, make up the dipping sauce. Put all the ingredients in a bowl and whisk!
Serve those piggies up hot with dipping sauce - and a side of peas (optional)!
Idaho’s state fruit is the huckleberry – a small berry similar to the blueberry. They have a state fish. The cutthroat trout – one of the tastiest fresh water fish. But Idaho is the potato state. They grow more than 13 Billion pounds a year. They have been the leader in potato production in the U.S. two years in a row! So it’s only fitting that we do french fries in this post.
But it’s what goes with them that’s true Idahoan. Finger steaks! Finger steaks are strips that are breaded and deep fried. They have been referred to as the Southern Idaho gems! The batter ranges from tempura like to lightly floured and there is some version of these “gems” served in about every pub in the state!
Here’s How to Do it:
Start by preparing the potatoes. Cut them into strips that are as even with each other as possible. Put them in a bowl and cover with boiling water. Allow to sit for about 10 minutes, then drain and place on paper towels to dry.
In the mean time, cut the steak into finger sized strips. Mix the salt, garlic, pepper and flour together.
Lightly coat the steak strips with the mixture.
Beat together the egg and cream. Dip the steak strips into the mixture and then back into the flour. Let it dry while the oil heats.
Heat the oil in deep fryer to 375°. Gently lower the strips into the hot oil in a single layer. Cook until the outside is golden, but the beef is still light pink. Drain on paper towels. Continue until all the steak is done. Keep warm in a low oven.
Next, cook the fries in the deep fryer
until the potatoes are golden and crunch. Drain on paper towels and add salt to taste.
It's what goes with the fries that's true Idahoan. Finger steaks! Finger steaks are strips that are breaded and deep fried. They have been referred to as the Southern Idaho gems! The batter ranges from tempura like to lightly floured and there is some version of these "gems" served in about every pub in the state!
Course:
Appetizer, dinner, lunch, Main Course, main dish
Cuisine:
American, idaho
Keyword:
beef, deep fried, french fries, fries, Idaho, potatoes, snack, steak
Servings: 4people
Author: HelenFern
Ingredients
Steak Fingers
2poundsflat iron steak(you can also use rib eye or sirloin)
2teaspoonssea salt
2teaspoonsgarlic powder
2teaspoonsground black pepper
1/2cupflour
1largeegg
1/4cupwhipping cream
1cupclassic cocktail sauce
Fries
4largerusset potatoes
Sea salt to taste
oil for frying
Instructions
Start by preparing the potatoes. Cut them into strips that are as even with each other as possible. Put them in a bowl and cover with boiling water. Allow to sit for about 10 minutes, then drain and place on paper towels to dry.
In the mean time, cut the steak into finger sized strips. Mix the salt, garlic, pepper and flour together. Lightly coat the steak strips with the mixture.
Beat together the egg and cream.
Dip the steak strips into the mixture and then back into the flour. Let it dry while the oil heats.
Heat the oil in deep fryer to 375°. Gently lower the strips into the hot oil in a single layer.
Cook until the outside is golden, but the beef is still light pink. Drain on paper towels. Continue until all the steak is done. Keep warm in a low oven.
Next cook the fries in the deep fryer until the potatoes are golden and crunchy. Drain on paper towels and add salt to taste.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Main dish,Shellfish |
22 Comments
The next state on the list, Massachusetts. There are so many iconic foods from the east coast and many of them cross over from state to state. Since I have not had the pleasure of visiting this part of our country, my recipes are my take on the flavors I read about and what people who have enjoyed them tell me. And there are some that have traveled across the country for all of us to enjoy – like Boston Cream pie and Boston Baked beans. And Necco candies! I loved those when I was a kid!!
Today’s recipe is fried clams[10]. They say this tasty dish was invented 100 years ago in Essex, MA. by Lawrence Woodman – and they have spread across New England (and elsewhere) ever since.
So what makes fried clams so good? Just make some up and see!
The original Woodman’s fried clams are made with corn flour and evaporated milk and deep fried in lard. Mine are a little different, but you can experiment with what tastes good for you.
Making Fried Clams –
Start by heating up the oil to 350°. I use a regular pan and fill it with canola oil.
Mix up the batter using a wire whisk.
Add the clams.
Put the clams into the hot oil and cook until they are golden brown.
Drain on paper towels.
Serve hot with tartar sauce of seafood cocktail sauce and french fries. And what to drink? Why Samuel Adams Boston Lager, of course!
Posted By
HelenFern
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In
Appetizers,Salads,Tomatoes |
2 Comments
Caprese salad is a simple salad made of sliced, fresh mozzarella, sliced tomatoes, basil, salt and olive oil. It is supposed to resemble the Italian flag! Well here is a great picnic version of a classic salad!
What you need:
24 Cherry tomatoes
12 Fresh Mozzarella cheese balls (see note)
24 basil leave
12 short wooden skewers
Balsamic Reduction –
1 cup balsamic vinegar
1 Tablespoon sugar
1 Tablespoon culinary lavender **
** Culinary lavender is simply the flower that has been grown without any chemicals and is safe to eat.
NOTE: If you cannot find the balls (like I could not), purchase a large blocks (about 12 oz.) and make your own with a melon ball tool. Save the scraps to chop and put in pasta!
How to Do it:
Make the reduction first. Place all the ingredients in a sauce pan and bring to a boil. Watch it though, it will boil over fast!! As soon as it begins to boil, remove from heat and place on a low burner. Simmer until it has reduced by about half. This takes about 45 minutes.
Remove from the heat and cool. Put into a container that has a narrow hole (like a mustard or ketchup bottle) and chill.
Put the skewers together by placing on a tomato, basil, cheese, basil, tomato.
Repeat for all 12 sticks. Chill.
When ready to serve, place on a plate and drizzle the reduction over the top – Serve!
Posted By
HelenFern
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Appetizers,Chicken,Main dish |
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I love buffalo chicken wings – but I’m also trying to eat healthier. Here is some yummy goodness- make it as spicy as you like it (I like it hot!) – and enjoy with a cold drink!
[18]
What you need:
2 cups of fritos or tortilla chips (the latter has less fat)
1 teaspoon each: garlic powder, onion powder, chipotle chili powder
1/8 teaspoon cayenne pepper (more if you like them really spicy)
1 teaspoon garlic salt
½ teaspoon black pepper
½ cup buttermilk
2 boneless, skinless whole chicken breasts
How to Do it:
Preheat the oven to 350 degrees.
Process the chips in a food processor until they are ground well. Add the spices and mix again. Remove to a large bowl.
Cut the breasts into four strips each – try to cut as evenly as possible.
Dip each piece into the buttermilk, then lay into the dry mixture. Let set for a minute, turn. Gently place on a greased cookie sheet. I usually do three or four pieces before I move it. It give the dry mixture time to be coated well onto the meat.
Repeat until each piece is on the cookie sheet.
Bake for 15 to 20 minutes, then turn. Bake another 15 – 20 minutes, until the coating is crispy and the chicken has no trace of pink left.
Serve with Ranch or blue cheese dressing and celery sticks.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
[2]
[3]
