straight to the kitchen.   These cookies are a simple and delicious way to kick off another season of tasty tailgates.  (*8 more days – but who’s counting?)   I came across a lemon cookie recipe that jogged my memory  of another lemon cookie treat my mother served when I was growing up.    I could recall the recipe was super easy.  Cake mix + cool whip + an egg + powdered sugar.  Seriously – that easy.

That got me thinking.    What if I gave the recipe a whirl with RED VELVET cake mix.   Woo Hoo!   Let me tell you these are delicious and will add the perfect Razorback red to your football fare.

WOO PIG Cookies

1 box of  Red Velvet Cake Mix *

1 8 oz container of cool whip

1 egg

2 cups Powdered Sugar

In mixer combine dry cake mix, cool whip, and one egg.  Stir until well mixed.  The batter will be very sticky.**    In a separate bowl pour powdered sugar.

Drop dough by teaspoonful into  powdered sugar and roll into a ball.

Take that ball down the field.  Give a cheer.  Rah! Rah!

(oops! sorry , getting a little excited)

Place the dough ball on cookie sheet.   Leave adequate space between cookies as these will flatten out while baking.    Bake at 350 degrees for 10-12 minutes.     Let cool on pan 10-15 minutes and then transfer to wire rack for further cooling.

Store in air tight container.  ***

*Note 1:  Feel free to try this recipe with different cake mix flavors – lemon, strawberry, devil’s food, funfetti.  Heck,  Tennessee and Texas fans could even rock orange cake mix cookies at their tailgates.  The red velvet ones will taste and look better.  – Just saying

**Note 2 :   The batter is very very sticky until you roll it in the powdered sugar.    I tell you this because,  if you are like me and not the neatest of cooks,  these are quite simple to whip together, but they can cause quite a mess.   So much so,   I was inspired to tweet this while testing the recipe:

***Note 3:  If you want to take these up a notch.   Pipe 2-3 teapsoons of canned cream cheese frosting between two cookies to make a sandwich.  Voila,  it’s a Woopie Pie….or better yet,  a WOO PIG pie.

Alright, Hog Fans,   you’ve got a week to get those tailgate menus planned.   On your toes.  To the finish.     Here’s to good eating and a winning season.

Woo PIG SOOOOOIE!

I had lunch with a friend the other day who questioned my absence from the blog.  She mostly was inquiring what’s been cooking – literally.

That got me thinking, what have I been cooking?   I’m one of those types who takes pictures of everything with my iPhone.  (Feel free to follow my feed on insta.gram)   So I decided to take a spin through my trusty picture gallery to view my epicurian adventures this summer.  As I did, I  was reminded of a few new dishes,  as well as old favorites that I should and will share with you over the next few days.   These are my favorite kind of recipes.  The kind which sound difficult but in reality are quick, easy, and full of flavor.

Without further hullaballoo  -  let me introduce you to my little cuban (southern) friend.

“The Cuban” sandwich originated as a pressed ham and cheese on cuban bread and was a  favorite of  cigar  factory workers.   In the late 1800′s , early 1900′s The expatriates brought it to Miami where they served  it as a mix of cheese, roasted pork,  ham, pickles, and sweet mustard on  bread.   The sandwich is heated on a press called a plancha which is a panini maker without the grate marks ( i.e.  using griddle plates).   By the 1960′s, it was a regular on Miami menus and recently touted as one of the 15 essential sandwiches.   (Thank you, wikipedia for these fun facts)

The McCottage version of this toast of Havana originated   oh – about two weeks ago when I had leftover grilled pork tenderloin  I didn’t want to waste.    ( BONUS:  I’ll share with you our favorite way to prepare Grilled Pork Tenderloin.  If you have leftover tenderloin screaming to be used – you can skip down a few steps.)  As I learned from my sweet Mam-ma,  sometimes you just have to put together what you got and see what happens.   And wow, did we like what happened.  The fig preserves are a staple in these parts and give the sandwich it’s southern flair.

I have to say both The Angler and I agreed  this is one of the tastiest panini’s we’ve created to date.

Start with —

Pork Tenderloin 2-3 pounds

1 cup chili powder

1 cup granulated white sugar.

Mix chili powder and granulated in zip lock bag.  Add raw tenderloin and coat the meat with the spice mixture.   Set in fridge and let it marinate for at least 30 minutes.   Bring to room temp before grilling.    At this point I turn it over to The Angler.  The grills are his domain.    Here’s what I know.   He throws the tenderloin on his Little Rock made PK (charcoal) Grill.    He brings it into me when the internal temp of the meat has reached between 155 -165 degrees.

At this point,  I let  the meat rest 10-15 minutes before cutting   I then slice half of the tenderloin and serve with a spinach orange salad, and couscous.    The other half of the tenderloin,  I am now saving for the goodness that follows.

The McCottage Cuban

1 small french bread loaf

8-12 oz of pork tenderloin,  sliced thin,  ( warm in microwave if using leftover tenderloin to help cheese melt easier)

2 slices of smoked gouda cheese, sliced in half to make 4 slices

4 tsp of Fig Preserves

12 Hot and Sweet Pickle slices.

To assemble the sammie,  slice the french bread into four equal parts.  Then slice the bread horizontally to make a top and bottom.   Spread 1 -2 tsp of fig preserves on the lower half of the bun.  Then layer tenderloin slices, slice of smoked gouda, and 2-4 pickle slices.  Top with remaining bun.   Place on preheated panini press  on medium heat.  Cook for 5-8 minutes until bread is toasted and cheese melted.   Slice and serve.

This sandwich will have you doing you’re very own Ricky Ricardo impersonation.   You’ll see , “It’s so very nice. So full of spice.“

Salud, Y’all!

Ah, summertime.    The time of year I seem to enjoy cooking the most.   Perhaps, it’s the longer hours in the day,  the slower pace.   More than likely,  it is because we use the grill more often…which means I prep food and The Angler actually cooks it.   While the angler is always looking for ways to use his many grills,   I am always on the hunt for a new recipe – espeically for veggies.     With the new food guidelines (My PLATE)  released a few weeks ago ( which I adore by the way.   It looks like the method I’ve been teaching clients all these years versus that pesky pyramid),  this little recipe will make it easier to fill half your plate with garden goodness.

Eggplant is one of those daunting veggies.   It’s usually the most enticing hue.  It looks gorgeous in a bowl on your countertop.    But,  what exactly do you do with it?    I grew up  eating eggplant cut into slices  dredged in flour and fried.   While this is delicious, it is not necessarily figure friendly.    Here’s a tastier and healthier way to include this purpley goodness.

Sweet Heat Grilled Eggplant

1 eggplant

2 tablespoon honey

3 tablespoon olive oil

2-3 garlic cloves mined

1/2 tsp chipolte chili powder

3 tsp balsamic vinegar

salt

Slice eggplant into 1/4 inch slices, lengthwise.    Lay eggplant slices on a paper towel and sprinkle with salt.   Let it rest 15-20 minutes.  ( This will help to draw moisture and bitterness out of the vegetable)

Meanwhile,    mix honey, vinegar, garlic, chili powder, and olive oil in a bowl.  If you like your foods extra spicy, add up to 1 tsp of chili powder.

With a dry paper towel,  wipe salt from the eggplant.   Place eggplant slices and marinade in a ziplock bag to help coat the slices.

On a heated grill,  brush/ rub the grates with olive oil.   Place the  marinated eggplant on the grill for 4-6 minutes per side.   Remove from grill and serve.

Serves 2-4 as side dish.

Another EGGcellent way to serve this dish is as a meatless meal.   Pair the eggplant slices with goat cheese on ciabatta bread.   Using your panini maker or sandwich press, heat until the cheese is all melty and yummy.

This is a seriously to die for sammie or  serve the slices next to a great steak and salad.

Bon Appetit, Y’all!

Over the years I have collected notecards, scribbles, pages ripped from magazines of recipes I’ve wanted to try.   These miscellaneous papers are tucked into cookbooks, desk drawers, and any random place they are “hidden”  when I’ve cleaned the kitchen.   Fast forward a few years and now I have  the best little secret for keeping up with recipes I want to try.   It’s a fun little online pinboard called PINTERST.    If you’ve wondered where I’ve been with my blogging,  I’ve probably been too busy “pinning” food, fashion, and photography finds.    One of the things that caught my eye was this recipe for Thai Pork Loin with Peanut Sauce (slow cooker).    I pinned it on my board titled “epicuriousty”  (go figure) .   Tonight, I decided to give it a whirl.     Oh my,  delish-hush-you-mouth.

The recipe was originally posted on a cute little blog called Prepareaheadanddinein.com.   She recommends throwing all the ingredients in the slow cooker  bowl overnight and refrigerating.  OR you can do like me and wake up,  run to the grocery store with unwashed hair, no make up,  pray you want see anyone you know, come home and THEN put it in your slow cooker for the day.   Absolutely easy.

Eight hours later,  The Angler gave it thumbs up.   Although, I will disclose he considers this a “family  meal” not a “company meal”.   Pish posh, I think  it would make a great easy dinner for guests.   We both agreed, it is definitely blog-worthy.

Ingredients:

1-2 Tbsp olive oil

2 pound boneless pork tenderloin, cut into 4 pieces

2 red bell peppers, cut into thin strips

1/2 cup prepared Teriyaki sauce  ( Here’s that  - Soy Vay Veri Veri Teriyaki  I told you about earlier)

2 Tbsp rice vinegar

1 tsp red pepper flakes

3-4 cloves of garlic

3 Tablespoon creamy peanut butter

Garnishes:

green onions, chopped

roasted peanuts, chopped

lime wedges

cilantro, chopped   (optional)

In a non stick pan, lightly  brown /  quickly sear the pork tenderloin pieces in the olive oil.  About 1-2 minutes per side

Place the seared tenderloin in your slow cooker.    Add peppers, teriyaki, vinegar, pepper flakes, garlic.    Cover and cook on low for 8-9 hours

Before serving , remove pork from sauce and pull it apart.    Mix peanut butter until dissolves into the sauce in the crockpot.   Toss the poke back into the slow cooker and coat with sauce.

Serve this over jasmine rice.    ( tip:   instead of water, I cook my rice in equal parts chicken broth and white wine to impart a more fragrant flavor)

Top with garnishes and enjoy!

Summer is here!  Time to fire up those grills.    Here are just a few of my favorite seasonings sure to give your chicken and fish a KICK in minutes.

Potlatch Seasoning by Williams Sonoma is one of my best food discoveries lately.      As a dietitian,  I recommended my clients consume salmon twice a week for the generous amount of heart healthy  Omega3 Fatty Acids.   To be honest,  working it into our diets here in the McCottage has proven difficult at best… until now.   While the spice mix seems like a small fortune at $9 per can,  I can guarantee you will not have tasted anything better.    Apply this rub liberally to salmon fillet or salmon steak.   Grill atop a cedar plank over hot coals.    Voila, perhaps the best salmon fillet in town.

Soy Vei Very Very Terriaki -  available at your local grocer in the Asian foods section.    This sweet, sesame terriyaki glaze is delicious on chicken or pork.    I often marinate boneless, skinless chicken thighs in this sauce.  Throw on a hot grill.   Before serving,  glaze chicken with fresh sauce.  Serve with couscouse and grilled summer squash or atop fresh spinach, red onion, almonds, orange slices, avocado with Ken’s Steak House lite Asian Dressing.   Delish!      (I also use this to roast whole chickens in the oven with onions & carrots in a dutch oven in the winter months.   If my experiment goes well today,  you’ll see a crock pot use for it in the coming days)

Caribbean Jerk Seasoning –  perhaps, my favorite spice mix in my grill arsenal.    McCormick Spices Company and several store brands market this AMAZING spice mix found in the spice aisle.      Marinate your favorite chicken in 3 Tablespoons Jerk Seasoning, 3 Tablespoons Soy Sauce,  2 Tablespoons Rice Vinegar for 30 minutes – 3 hours prior to cooking on a hot grill.  Can’t get to the islands this summer.  No problem, mon.  This chicken will transport your tastebuds there in no time.    The seasoning is also a great rub for hamburgers or steak served with grilled pineapple, blue cheese coleslaw, and baked beans.   YUM!

No need to stress over being the grill master this summer.   Grab these seasonings, a cool drink,  and grill-lax.

Cheers, Y’all!

If you’ve ever hopped over to the “about me” section of this blog,  you’ll see my confession of love… for burgers.   Surprisingly,  I’ve yet to blog a burger recipe.   Here is one of the faves in the McCottage  -  Baby Bleu Burgers.    These mini burgers make a yummy quick weekend meal or a fun hearty party food.     You might want to put these on your Memorial Day menu.

Ingredients:

1.5 pounds  Ground Round

3 Tablespoons William Sonoma Ultimate Burger starter    OR   2 Tablespoon McCorkmick Grill Mates Montreal Seasoning

1 package of Hawaiian Bread Dinner Rolls ( 12 count)

3 Tablespoons Bleu Cheese Salad dressing

12 hot and sweet pickle slices*

3 Tablespoon red onion,  finely diced

To make the mini burgers,   mix ground round with the Grill Seasoning of choice.

(For test purposes:  I used the Ultimate Grill Seasoning available  from Williams Sonoma.  This is a shortcut  mixture of onions, dijon mustard, garlic, and spices.   Another option is to  use McCormick Grill Mates Montreal Seasoning which is available in the spice section of major grocers.  If using the Montreal Seasoning,   add  1 Tbsp of cold water or Worcestershire sauce for juicier burgers)

Divide the meat into 12 small sections.   Form each section into a small meatball and flatten to a burger shape – nearly 1-2 inches in diameter.    Pinch alongside the round edges of the burger to  help seal the edges and prevent breakage on the the grill.

Place the burgers on a medium hot grill and cook for 4-5 minutes per side.  Turning once.   Remove and let rest for 5 minutes.     (  Tip:  A fish grill basket may make it easier to flip these on the grill)

Once the burgers have rested,   you can begin assembly.     Slice each dinner roll in half.   We’ve found that the Hawaiian Bread Rolls have a great texture and sweetness with the spice of the burgers.   Top bottom half of roll with mini burger.   Top with 1-2 tsp of blue cheese dressing,  a  hot and sweet pickle slice, and a 1 tsp of minced red onion.   Finish with top of bun.      Yield:  12 mini burgers

Serve with sweet potato fries for a unique twist on this all american pairing.

Bon Appetit, Y’all!

Lime, simple syrup, and ….sweet potatoes!    Yes, ma’am – we’re talking Lime Glazed Roasted Sweet Potatoes.

4 – 5 cups of sweet potatoes, peeled and cut into 1/2 inch cubes.

1/2 stick (1/4 cup) butter, melted

1/2 teaspoon sea salt

1/2 tsp fresh cracked pepper

1/4 cup water

2 tablespoons white sugar

1 Tablespoon fresh lime juice

1/2 teaspoon fresh lime zest

2 Tablespoons chopped fresh chives

Preheat oven to 450 degrees.   Toss potatoes with butter, salt, and pepper.

Spread seasoned potatoes on a cookie sheet.  Roast for 20 minutes. Stir potatoes twice while roasting.

Meanwhile,  bring water, sugar, and lime juice to a boil in a small saucepan.  Simmer the syrup mixture until it reduces to 2 tablespoons and becomes a very light caramel color.  ( about 5 minutes)

Using one of my favorite kitchen tools the handy – dandy Arkansas born Microplane,  zest one lime for 1/2 teaspoon of fresh lime zest.

Toss roasted potatoes with  lime syrup, lime zest, and chives.

We paired these divine little potatoes with a hot of the grill rib eye steak and a tossed green salad.   These would also sing alongside Caribbean Jerk Chicken  or grilled salmon.  Put the lime in the potatoes,  you’ll eat this bowl up!

Yield  8  1/2 cup servings,  approx 160 calories

Bon Appetit, Y’all!

xxoo,

boots

While we are just a few weeks away from the “official” start of spring,  there is nothing better than starting to cook with fresh herbs.    This great recipe is light and with only 215 calories per serving, it will get you beach body ready in time for summer.     There are a few local Mexican restaurants that serve a version of this soup and I was determined to find a similar recipe to make at home.   The base for this recipe I found on Epicurious.com.  I made a few tweaks to my tastes.    Way back in my Junior League cookbook days and as a graduate of “Cookbook University”,  I learned,  ”once you make three changes to a recipe,  it becomes your own original recipe”

So,  here’s my “original” version of a very EASY, very delicious soup.

Cilantro Lime Soup

2 Tablespoons Olive Oil

1 Onion, chopped

3-4 garlic cloves

1 TBSP Chili powder

3 skinless chicken breast halves, cut into 3/4 inch pieces

5 cups chicken stock  / canned chicken broth

1 cup  (2 ears) of fresh corn kernals

1 10 oz can of Rotel tomatoes and peppers

1-2  fresh jalepenos, sliced (optional)

1/2 bunch fresh cilantro sprigs, tied together with kitchen string

toppings

1/4 cup chopped fresh cilantro

1/4 cup  fresh squeezed lime juice ( about 3 limes)

1 avocado, sliced

Sour Cream

Preparation:    Heat oil in a heavy, large saucepan over medium high heat.  Add onion and garlic.  Sauté until softened about 3 minutes.

Add Chili powder and stir for one minute.  Add chicken and stir for 2-3 minutes

Meanwhile,   cut corn from the cob.      (A half cup white or brown minute ice could be substituted  for the corn.)  Add corn to  chicken mixture.

Next, add 5 cups of chicken stock or broth to your chicken and onion mixture.    Pro tip : Be sure to use a LIQUID measuring cup as pictured when measuring liquid foods.  The volume of liquid when using the flat dry cup is quite different.

Add 1 can of Rotel Tomatoes to the soup mixture.   When tomatoes are in season 1 cup of fresh tomatoes can be substituted.    I also like my soup on the spicy side.  At this point,  I toss in a couple of  sliced fresh jalepenos.

Add the cilantro bunch to saucepan and bring to a boil.    Reduce heat and simmer until chicken is cooked through about 10 minutes

Discard cilantro sprigs.   Add chopped cilantro, lime juice to soup.   Season with salt and pepper to tast.  Garnish with sour cream and avocado.

This makes an wonderful low calorie meal on it’s own.     When I need something a little hardier, I serve this with a southwestern tossed salad and a wedge of a cheese quesadilla.

¡Salud, Y’all!

“Gimme some Shu-gar!” is an often used phrase here in the South by grandmothers and  those aunties who like to pinch cheeks.  This week in Arkansas,  it’s not relegated to old belles. All of us HOG fans are getting in on the action and wanting some shu-gar.   In case you aren’t a fan of the SEC ( shame on you!), you might have missed that the Arkansas Razorbacks will be taking on some team from above the Mason Dixon in the Sugar Bowl tomorrow.     Our state couldn’t be happier, prouder, or more excited.  To say we are high on the HOGS would would be an understatement.   In true southern style,  tomorrow,  there will be tailgates happening all over our state and beyond to celebrate.   Whether we will cheer from the sidelines in NOLA or from an armchair,  we’ll definitely want to have some delectable treats to ensure we have the energy to keep our “WOO PIGS!”  strong and loud.    And for all you resolutionists,  as your nutritionist,  I can safely say that calories don’t exist on holidays and when the HOGS play the Sugarbowl.

In honor of our big event,  I’d thought we’d need a tailgate treat….so  I took a little pig,  added a little sugar and  now I present to you: Painted Praline Bacon

Start with  1 pound of thick cut bacon

Preheat oven to 350 degrees.  Place a cooling rack over a jelly roll pan.  Lay uncooked bacon strips across the cookie sheet.  (this allows for crisper bacon when baking).   Bake bacon for 30 minutes.

After the bacon has cooked for 30 minutes,  remove from the oven and using a basting brush,  paint the bacon with a lite spread of Dijon mustard

Then sprinkle the mustard topped  bacon with lite brown sugar

After you have sprinkled the bacon thoroughly with brown sugar,  place the bacon back in the oven for another 10-15 minutes until the brown sugar is melted.

If you can stand it,  let the bacon cool for 10 minutes before serving.

This is a perfect treat alongside a breakfast of champions (which we already know the HOGS are) such as eggs benedict   or sprinkled on a spinach salad.

Let’s face it  -   it’s bacon and sugar – we all know that’s just a little piece of HOG heaven whenever and wherever…especially when our team is playing the sugarbowl.

Cheers and WOO PIG,  Y’all!

Sherried Cranberries

1 C sugar

1 c dry sherry

2 c fresh cranberries

1/2 c. chopped walnuts

Dissolve sugar in sherry over low heat, stirring frequently.  Bring to a boil.  Add cranberries; cook until berries pop, about 8 minutes.

Cool and add walnuts.  Place in jars and refrigerate.

Serve these berries over cream cheese with triskets or your favorite cracker.    These are also delicious served over warm brie.   And if you can manage to save a smidge, we’ve discovered they are  the perfect topping for those day after Christmas ham or turkey sandwiches/ paninis.

For gifts,  I’ve  wrapped or topped each of the  jars in ivory burlap tied with silver ribbons.  I picked up several different prisms and pendants in my local craft store to add a little special sparkle to the presentation for each friend.     If you are looking for the perfect delicious , EASY, and different recipe to share with friends this season,  this makes for a berry special treat.

Merry Christmas, Y’all.

boots

xxoo