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appetizer

Super Southern Fried Okra with Creamy Buttermilk Dip

July 5, 2019 by Becky Spoon

Southern Fried Okra
Southern Fried Okra
Southern Fried Okra

Do ya’ll like Fried Okra? Yes I said ya’ll! I guess posting this Southern recipe really brings out the “South” in me! LOL! I saw this recipe in one of Emeril’s cookbooks and I’ve made it many times!

I love the foods of the South I grew up eating. I love this okra! It’s crispy and the buttermilk dressing is so yummy and it can be used for so many other fried things or even for a crudité platter! Salad Dressing? Yes, it’d be great! Oh, and it’d be a great dip for potato chips!

Southern Fried Okra
Southern Fried Okra

I like to just spit the okra down the middle for presentation purposes, but I think most are more familiar with the sliced in about a 1/2 inch thick round. So, either way works, whatever is your particular preference.

I have a few different ways I fry okra. For one, you can just toss in some seasoned flour and fry. Another way I cook fried okra is to have a batter station set up with flour, beaten eggs, then seasoned cornmeal. I coat each piece in flour, then the beaten eggs and then seasoned cornmeal. It’s really good, very similar to this, but this recipe has fewer steps and is really easy.

Super Southern Fried Okra with Creamy Buttermilk Dip

Before I start the recipe let’s talk ingredients, specifically the buttermilk. I have made this buttermilk dressing with a low-fat readily available brand, but it just seemed so thin, resulting in a watery consistency. I want thicker buttermilk for this dip. I mean, it’s a dip! You don’t want a thin coating from a watery dip, you want a dollop of dip!

With all that said, use whole buttermilk, not low-fat. I only use whole milk even if it’s not buttermilk. It’s like using the real thing, like butter. The real thing is healthier in the long run because it is more natural, it doesn’t have a lot of “stuff” to change its character. My philosophy is always “everything in moderation”. And, honestly, how can the “real” stuff as it is intended to be, be bad for you? I don’t want to lead you wrong so here’s a link that will give you certain health benefits of both. https://healthyeating.sfgate.com/whole-vs-lowfat-buttermilk-1947.html.

I just love Fried Okra. I guess I just love okra! I love okra as in Okra and Tomatoes. I love okra fried with potatoes and onions. Oh, and in Gumbo. Absolutely one of my favorite uses for okra! So, the other day my have to have meat hubby was gone so I made Macaroni and tomatoes from my garden and I made this along with it. Here’s that link because you need that recipe too! https://the2spoons.com/macaroni-with-fresh-tomatoes/.

Super Southern Fried Okra with Creamy Buttermilk Dip

Here’s the super easy recipe! Hope you try this!

Southern Fried Okra

Print Recipe
Course Appetizer, Side Dish
Cuisine American
Servings 4 servngs

Ingredients
  

For the Okra

  • vegetable oil for frying
  • 1 cup buttermilk
  • 1 egg
  • 2 tbsp Louisiana hot sauce or your favorite
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
  • 2 tsp garlic powder or granulated garlic
  • 1 tbsp salt plus more for seasoning
  • 1 tsp black pepper
  • 2 lbs okra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)

For the Buttermilk Dip

  • 3/4 cup buttermilk, not low fat
  • 1/2 cup mayonaise
  • 1/4 cup sour cream
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp minced garlic
  • 1 tbsp green onion tops
  • salt to taste

Instructions
 

For the Okra

  • Heat the oil in a deep-fryer to 360°F or in a heavy iron dutch oven, or similar.




  • In a small bowl, whisk the buttermilk, egg, and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tablespoon salt, and the black pepper.
  • Working in batches, dredge the okra first in the buttermilk mixture, allowing any excess to drip off, then in the flour mixture. Shake to remove any extra breading. Repeat until all of the okra is breaded.
  • Fry the okra, in batches, in the hot oil, turning it as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and season lightly with salt. Repeat with the remaining okra.
  • Serve the okra hot, with the Creamy Buttermilk Dip on the side for dipping.

For the Buttermilk Dip

  • Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste. Serve immediately, or cover and refrigerate until ready to serve (up to 1 day in advance).
Keyword appetizer, easy side dish, fried okra, okra, side dish, southern food, southern fried okra
  • Southern Fried Okra
    Southern Fried Okra
  • Macaroni and Tomatoes
    Macaroni and Tomatoes
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Filed Under: Appetizer, Side dish, Vegetables Tagged With: appetizer, fried okra, okra, side dish, southern, southern fried okra

Amazing and Delicious Guacamole

May 6, 2019 by Becky Spoon

Homemade GuacamoleJump to Recipe
Guacamole

I’ve been posting so many recipes for game day lately and I realized I had not posted a guacamole recipe! You have to have this on game day! Did you know they say there will be 65 Million avocados used on Super Bowl Game Day? Wow, that’s a lot of avocados!

I used a Molcajete for this homemade recipe, but if you don’t have one, you can mince the jalapeno, onions and garlic very fine. The Molcajete works really well though so if you can get one, you really should. You are able to grind the peppers and garlic with salt that really adds to the flavor.

Here’s a link for a Molcajete: https://amzn.to/2Seeu0g

We love guacamole, as I’m sure you probably do too. Sometimes, I just add lots of lemon with lots of salt and that is as simple as you can possibly get, but still a good to dip some chips in or to top your tacos!

Easy Guacamole

However, when I want to make a special guacamole, or add a lot more punch I dig out my Molcajete and start grinding fresh serrano or jalapenos, white onions and garlic until a paste forms. Then I add lemon juice and some chopped tomatoes, season well and there you go! A delicious dip!

Easy Homemade Guacamole

Love this recipe and it went so fast!! I wish I had a trick to keeping guacamole fresh longer, but I have learned when I use a container that the guacamole fits into the brim and you put the lid on tight, it last longer. I think the tightness of the ingredients in the container with a tight lid keeps air from coming in. Anyway, here’s my easy recipe!! Sereve this with some of my breakfast tacos or on some of my enchiladas like https://the2spoons.com/new-mexico-hatch-red-and-green-chile-enchiladas/

Here’s some more Game Day recipes: Frank’s RedHot Buffalo Wings, https://the2spoons.com/perfect-for-game-day-tandoori-chicken-wings/, Tandoori Chicken Wings.

Frank’s RedHot Buffalo Wings
Frank’s RedHot Buffalo Wings
Tandoori Chicken Wings
Tandoori Chicken Wings

Easy Homemade Guacamole

Here’s the recipe! Enjoy

Homemade Guacamole

Easy Homemade Guacamole

Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican, Texmex
Servings 4 servings

Ingredients
  

  • 3 or 4 avocados
  • 1-2 serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)
  • 1 roma tomato diced
  • salt to taste
  • fresh ground pepper (optional)

Instructions
 

  • If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  
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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile, Appetizer Tagged With: appetizer, avocado, easy, Game Day, game day food, guacamole

Love this Prosciutto Wrapped Asparagus

April 12, 2019 by Becky Spoon

Prosciutto Wrapped AsparagusJump to Recipe
Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 15 minutes mins
Course Appetizer, Side Dish
Cuisine American

Ingredients
  

  • 1 bunch asparagus
  • equal amount of prosciutto slices
  • extra virgin olive oil
  • salt and pepper
  • 1 lemon

Instructions
 

  • Preheat the oven to 375.  Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends.  Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time.  Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere.  Place the asparagus in a baking dish or a sheet pan in a single layer.  Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven.  Bake until the prosciutto has browned and become crispy, but not burnt.  Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish.  Serve immediately, or at room temperature.  
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Filed Under: Appetizer, Side dish, Vegetables Tagged With: appetizer, asparagus, prosciutto, side dish

Pimento Deviled Eggs

November 21, 2018 by Becky Spoon

Do you need another quick side dish? I was watching the Cajun Aces a while back and they were making these Deviled Eggs.  I immediagely made them and I am so glad I did.  These are delicious.  It seems deviled eggs are one of those things that always end up on a Southern Thanksgiving table.  I think you will love these too.  
These are easy, can be made ahead and will be perfect for your Thanksgiving table or as an appetizer.  
Print Recipe
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
Servings 6 servings

Print Recipe

Ingredients
  

  • 12 hard boiled eggs, peeled
  • 8 oz sharp cheddar cheese
  • 1/4 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsps creole mustard
  • 2 tsps sweet pickled relish
  • dash hot sauce
  • 1 4 oz jar finely diced pimentos, drained
  • kosher salt and freshley ground black pepper, to taste
  • thinly sliced green onion for garnish
  • paprika for garnish
  • crushed butter crackers for garnish (I used ritz)

Instructions
 

  • Slice the hard boiled eggs in half. Pop out the yolks with a small spoon into the bowl of a food processor and add to a food processor along with the cheese, cream cheese, mayonnaise, sour cream, mustard, pickle relish, hot sauce, salt, and pepper. Run food processor until smooth. Remove the filling into a bowl and fold in the pimentos.
    Add the mixture to a piping bag outfitted with a large star tip and pipe into the egg whites. Garnish with thinly sliced green onions and a dusting of paprika and crushed butter crackers.

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Filed Under: Appetizer Tagged With: appetizer, deviledeggs, eggs, holiday, thanksgiving

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