CadeMade Two-for: Gameday Favs - Fried Pickles with Jalapeno Ranch Dip

What goes with beer, football, and wings?  Fried pickles? Uh, yes!  With jalapeno ranch dip? Nailed it!

Thanks to Ben and Jocelyn for letting me blog about this recipe.


The Concept: Gameday restaurant fare from Your very own kitchen.

The Ingredients:
For the Jalapeno Ranch dip:
Jalapenos
2 packets ranch seasoning
1 cup buttermilk
2 cups sour cream
Cilantro

For the Fried Pickles:
Flour
Cajun Seasoning
Egg
Milk
1 jar crinkle cut pickles
Oil for frying

The Process:

For the Jalapeno Ranch dip:

Starting with one jalapeno: dice, then combine with remaining ingredients and a pinch of cilantro in a blender.  Blend and taste.  Add jalapenos (to increase the spiciness) and cilantro to taste.

For the Fried Pickles:

1. Heat about 1/2 inch of oil in a large skillet.
2. Combine flour with cajun seasoning, about 1 tbsp cajun seasoning per 1 cup flour.
3. Combine milk and eggs, using 1 egg per 1 cup milk.
4. Dredge a pickle slice in flour, then in the milk mixture, and back into the flour.
5. Fry in the skillet until golden brown.
6. Remove to a paper towel lined plate to dry.

Wish I'd Thought Of Thats (WIdTOTS): Not one.

The Finished Product:
Crispy. Spicy. Tasty. The Fried Pickles with Jalapeno Ranch dip were definitely a hit in Our Gameday fare.

Enjoy!
-Cade

CadeMade Quickie - Skillet Nachos

The Ingredients:
2 tbsp olive oil
1 potato, diced to 1/2 inch cubes
1 small can green chilies
1/2 cup salsa
1 can chili beans in sauce
1/2 cup shredded cheese (Cheddar, Colby, Colby Jack, Pepper Jack, etc.)
Tortilla chips

The Process:
1. Heat the olive oil in a skillet (cast iron is preferred) over medium-high heat.
2. Saute potatoes, stirring occasionally, until crisp-tender.  Add green chilies.
3. Add chili beans and stir until warm and simmering. Add salt and pepper to taste.
4. Remove the mixture from the skillet and wipe clean. (DO NOT RINSE.)
5. Arrange tortilla chips to cover skillet bottom.  Spoon the bean/potato mixture over the chips.  Top with cheese.
6. Return to heat and cook until cheese is melted.
7. Garnish with some fresh lettuce, tomatoes, and cilantro. Enjoy!

The Finished Product:
Quick. Easy. Vegetarian. Tex-Mex. Delicioso.

-Cade

Guacamole Salsa Verde

Got this recipe from a friend off Pinterest (on a side note, I'm waiting for my Pinterest invite, so look me up in a few days and I'll start pinning recipes that I would like to try).

The Guaca-Salsa Verde is originally from another blog called Frosted Bake Shop, but don't let the name fool You. The writer, Erin, really knows her Tex-Mex!

The Concept:
Guacamole and salsa verde on a one dip chip.

The Ingredients:
1 lb. tomatillos
1 jalapeno pepper
1/3 bunch cilantro
1 thick slice of onion
1 garlic clove
1 avocado
1 tsp. salt

The Process:
Cut it. Blend it. Dip it. Quick and easy.

WIdTOTs:

1. The Kicker - Erin's Guaca-Salsa Verde is VERY good and the technique is simple and straightforward.
   
2. Some CadeMade changes that I think would be interesting:

• Substitute half the tomatillos for diced tomatoes - But only add the tomatoes at the end after You've blended everything else. This will give the salsa a little red color and a nice texture.
• Substitute all the tomatillos for diced tomatoes - Más conocido como Guaca-salsa Tradicional (That's Spanish for "better known as Traditional Guaca-Salsa.")
• Add 3 more avocados to get Salsa-Guac - Thicker and creamier. Chill it and serve it.

The Finished Product:
Tangy. Creamy. Delicioso.

Hurry, Your chip is salivating!

-Cade