Make it Hot Hot Hot!

Hello my fellow foodie readers, T.G.I.F so to celebrate the last summer vacation weekend before my children go back to school I present to you: Amazon Fried chicken, Spicy south western potato salad, tomato salad, biscuits, cherry bomb cooler! Enjoy!

Amazon Fried Chicken W/cilantro Sauce Cilantro Sauce: 2 cups cilantro leaves, whole 2 cloves garlic 1 jalapeno -- seeded 2 tbsp distilled white vinegar 2 tbsp water 1 cup mayonnaise Chicken: 1/2 cup egg substitute 1/2 cup all-purpose flour 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 5 oz bag Death Rain potato chips -- finely crushed 4 6 oz skinless boneless chicken breast halves -- pounded 1/2" thick 2 tbsp vegetable oil In a blender, combine the cilantro, garlic, jalapeno, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate. In a shallow bowl, place egg substitute. In another bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the egg. Coat the chicken with the potato chips. Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Drain on paper towels and place in a 350F oven for 15 minutes. Transfer to plates. Serve at once with the cilantro sauce. Serve with Tomato Salad. recipe resource from http://www.pepperfool.com/recipe_home.html Southwestern Potato Salad 1 cup prepared mayonnaise -- reg or low fat 1/4 cup dijon mustard 2 tbsp fresh lime juice 1 med tomato -- chopped 2 tbsp cilantro -- chopped 1/2 jalapeno -- finely diced 2 scallions -- chopped 1/2 med red onion -- thinly sliced 1/2 tsp cayenne powder 1 small clove garlic -- minced salt and freshly ground black pepper 16 new potatoes -- cook/drain/slice With a spatula, combine the mayonnaise and mustard with the remaining ingredients, except the potatoes, and mix well. Sezson to taste and pour over the warm potatoes. NOTES : Notes from the book: This summer salad became a Mesa Grill phenomenon after I prepared it on television. Guests request it all the time. It's one of the classics, an American favorite with a southwestern twist. Risa's notes: As always, make it hotter if you wish. 1/2 jalapeno is pretty lame so add serranos or whatever is your favorite pepper. I always use a whole pepper or 1 serrano since hubby is not a C-H and can't take it too hot. recipe resource from:http://www.pepperfool.com/recipe_home.html Fresh Tomato Salad Ingredients 5 tomatoes, diced 1 onion, chopped 1 cucumber, sliced 1 green bell pepper, chopped 1/2 cup chopped fresh basil 1/2 cup chopped parsley 2 tablespoons crushed garlic salt and pepper to taste 2 tablespoons white wine vinegar Directions In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve. Recipe resource from: http://allrecipes.com/Recipe/fresh-tomato-salad/detail.aspx Cherry Bomb #7 recipe 1 1/2 oz Bacardi® 151 rum 1 1/2 oz grenadine syrup Pour the grenadine into a shot glass, then carefully pour the Bacardi 151 on top; the two should not mix. Light it on fire, blow out the flames and shoot. Read more:Cherry Bomb #7 recipehttp://www.drinksmixer.com/drink10491.html#ixzz1UC4noWW1 How I make this a cooler add 1 1/2 oz light rum, 1 1/2 oz grenadine syrup and cherry 7up soda in a rocks glass or whatever glass you have half filled with ice.   or cherry bomb drink recipe resource: http://www.ifood.tv/recipe/cherry-bomb-0 Coming up next is a dessert to go with this menu plus some more spicy goodies so stay tuned. Food for all and all for Food!

Summer Sizzlers Ode to my birth month

Hello my fellow foodie readers Happy August 1 ;) On the menu today is some summer sizzlers to spice up my favorite and hottest month of the year, yes my birth month August. through out this month I will have some delectable sweets and savories with enough spice to last you until you get the spice craving again lol. As well as some events, news, product reviews and more food filled fun stuff  all through out August. So without further  ado I present to you Ode to my birth month menu, recipes, drinks, games and art. Bon Apetite!

 Menu: Appetizer: Jalapeno Hush puppies
                                                                                                        Salad: Mango chili lime shrimp salad
                                                                                                        Main course: Cajun seafood pasta
                                                                                                        Dessert: Chocolate chili cupcakes
                                                                                                        Drink: Riesling

Jalapeno  Hush  Puppies

 1½  cup  White Cornmeal
 ½   cup  Flour  [sifted]
 2½  tsp  Baking Powder
 1½  tsp  Salt
 ½   tsp  Pepper
 1   cup  Milk
 1        Egg  [beaten]
 3   tbl  Vegetable oil
 ¼   cup  Onion  [finely chopped]
 ¼   cup  Jalapeno Peppers  [finely chopped]




Combine dry ingredients.  Add remaining ingredients and stir until blended.
Using a fork, drop heaping portions of the mixture into hot, deep fat (350°).
Fry each hush puppy approximately 3 minutes, or until golden brown.
Turn once during cooking.  Drain on absorbent paper towel.

Makes approximately 30 hush puppies.

recipe from:  http://www.lattaplantation.org/sugarpop/html/jalapeno_hush_puppies.html


mango chili lime salad recipe here:http://technicallypaleo.blogspot.com/2011/06/mango-salad-with-chili-lime-shrimp-aka.html

  

Cajun Seafood Pasta

Rated: Submitted By: Star Pooley Photo By: thegreatfoodhunt Servings: 6

"Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!"

INGREDIENTS:

2 cups heavy whipping cream 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 teaspoons salt 2 teaspoons ground black pepper 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon ground white pepper

1 cup chopped green onions 1 cup chopped parsley 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1 pound dry fettuccine pasta

DIRECTIONS:

1.	Cook pasta in a large pot of boiling salted water until al dente.
2.	Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3.	Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4.	Drain pasta. Serve sauce over noodles.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 8/1/2011

recipe from: http://allrecipes.com/Recipe/cajun-seafood-pasta/detail.aspx

Chili Chocolate Cupcakes

Recipe courtesy of Casey's Cupcakes, Cupcake Wars, 2010

Prep Time:

15 min

Inactive Prep Time:

20 min

Cook Time:

18 min

Level:

Easy

Serves:

24 cupcakes

Ingredients

• 3 cups cake flour
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 5 tablespoons chocolate instant pudding mix
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoon ground chile powder
• 2 teaspoon ground cayenne pepper
• 1/2 teaspoon kosher salt
• 1 cup low-fat milk
• 5 whole eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 5 ounces sour cream
• 4 tablespoons mayonnaise
• 1 cup semisweet chocolate chips
• Dark Chocolate Ganache, recipe follows
• Edible gold dust
• Vodka
• 24 large sugar diamond
• 120 small sugar diamonds
• Edible gold glitter

Directions

Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.

Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.

To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Dark Chocolate Ganache:

• 2 1/2 pounds dark chocolate (recommended: Ghirardelli's)
• 1 quart heavy cream
• 1/4 pound butter, cubed

Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.

recipe from: http://www.foodnetwork.com/recipes/chili-chocolate-cupcakes-recipe/index.html

Game

Who Am I - Dinner Party Game

Who Am I Supplies: Theme, people or titles, index cards, pen Select a theme of famous artists, bands, composers, tv shows or movies and come up with a list of people or titles that relate to your theme or category. Then label 3X5 index cards with famous artists, bands, tv shows etc… So if your crowd is into: The arts do artist, composers, Broadway plays and something along those lines. Music consider bands, number one songs, lead singers Pop Culture consider tv series, reality tv shows, movies or fads Base the difficulty on your guests and error on the side of simple rather than difficult. This way if someone knows nothing about the topic they may not feel excluded. Now that you have the idea; make as many cards as there are guests and tape them to their backs without them seeing who or what they are. They will need to figure out who they are by asking each person one yes or no question but they can only ask that one person one question in a row. (This encourages mingling) Sample questions Am I a woman? Am I alive? Do I play music? Etc… Depending on the option you select you can play that the first person to correctly determine who they are wins a prize or just play for fun.

party idea from: http://www.partygameideas.com/dinner-party/who_am_i_1.php

Art inspiration

Art resource from: http://www.walltor.com/wallpaper/summer-art-14833