May 31, 2015

Honey Dijon Chicken Salad Pie

Here's another tasty recipe creation I made for the Saucy Mama Recipe Contest. In the end, I decided to enter my Bacon Wrapped Pineapple Stuffed with Sweet Heat Ribs in the contest instead but this recipe was a close second! It's a fun take on chicken salad but baked in a pie shell and topped with cheese! Like a quiche, you just mix all the ingredients together and bake! It was a delicious, simple week night dinner for my family and a recipe I am sure I will create again and again. 


Ingredients:

  • 9 inch premade pie crust, thawed
  • 3 cups cooked chicken, shredded (I use boneless, skinless chicken poached in chicken broth)
  • 4 slices cooked bacon, chopped
  • 1/3 cup honey roasted almonds, sliced or slivered
  • 1/4 cup green onions, diced
  • 3/4 cup Saucy Mama Honey Dijon dressing
  • 1/4 cup mayo (I like Duke's)
  • 1/4 cup cream cheese spread (or Whipped variety)
  • 1/2 cup shredded cheese (I like Cheddar or Mixed)
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine all pie ingredients. Mix well. Season with salt and pepper.
  3. Spread into a thawed pie crust on top of a baking sheet.
  4. Bake uncovered at 375 degrees for 20 minutes.
  5. After 20 minutes, remove from the oven and sprinkle 1/2 cup cheese over the pie.
  6. Bake 5-10 minutes more until the cheese is melted and the crust is golden brown.
  7. Take out of the oven and let the pie rest for a few minutes before cutting.
  8. Slice and serve warm. 
 You can cook your chicken any way you would like but I prefer poaching skinless chicken breasts in a pot of simmering chicken broth. Let boil until it pulls apart easily and is cooked through.
 Remove the chicken to a cutting board and chop or shred.
 Or one of my favorite shortcuts is to add the chicken to a food 
processor and it will shred it in seconds! 
 The sauce base of this recipe is Saucy Mama's Honey Dijon Dressing, Duke's Mayonnaise, and cream cheese. 
Three of my very favorites!
 In a large bowl, combine all pie ingredients. Mix well and season.

 Spread into a thawed pie crust on top of a baking sheet.

Bake uncovered at 375 degrees for 20 minutes.
 
 After 20 minutes, remove from the oven and sprinkle 1/2 cup cheese over the pie.

Bake 5-10 minutes more until the cheese is melted and the crust is golden brown.


Take out of the oven and let the pie rest/cool for a few minutes before cutting.

Slice and serve warm. 
Enjoy this Southern Honey Dijon Chicken Salad Pie for dinner tonight!


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May 30, 2015

Poppyseed Bacon and Apple Coleslaw



Cold salads are an often made dish during the summer months and this Poppyseed Bacon and Apple Coleslaw has become a staple picnic and potluck side dish for me. It is fresh, crunchy, tart and sweet- just how a coleslaw should be! I have been a fan of Poppyseed Dressing since my Uncle Dickie introduced me to it for topping salad many moons ago. This Saucy Mama version is just like I like it- sweet and creamy. It's great as a dressing but also as a dip!


Ingredients:

  • 3 Granny Smith apples, cored and julienne sliced
  • 16 oz bag coleslaw mix
  • 12oz bottle Saucy Mama Poppyseed dressing 
  •  juice from 1/2 fresh lemon
  • 6 slices bacon, cooked crisp and chopped
  • 1/2 cup green onions, diced

Directions:

  1. Julienne apples with a knife or a mandoline.
  2. Place in a large bowl and add lemon juice. Toss to coat.
  3. Add coleslaw mix, green onions, and Poppyseed dressing.  Mix everything together and refrigerate until ready to serve (I like to let the flavors come together overnight). 
  4. Add bacon, sprinkled on top, right before serving so it stays crisp.
Core apples and then slice into julienne strips.
Or if you have a mandoline you can use that too!
Add apples to a large bowl and mix in lemon juice. 
Toss to coat to keep the apples from browning. 
Add coleslaw mix and green onions. 
This Poppyseed Dressing is the bomb.com!
Ava loves dipping fruit, especially apples and strawberries, into 
Saucy Mama's Poppyseed Dressing. 
Pour in Poppyseed Dressing and stir.
Cover and place in the fridge until ready to serve. 
Add chopped bacon right before serving (you can mix in or just sprinkle on top). 
This way it stays nice and crispy.
Another Saucy Mama creation!

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May 28, 2015

Orange Creamsicle Smoothie

Smoothies are a popular breakfast and mid day snack in our home. Ashton is the 
King of the Blender and comes up with some delicious combos!
 This is a fun summertime recipe I wanted to share with y'all.
 Also be sure to check out Ashton's PB&J Smoothie !

 Ingredients:

Makes 2 smoothies
  • 1 frozen navel orange, peeled
  • 1/2 cup orange juice
  • 2 Orange Creme individual yogurt cups (I used Yoplait)
  • 1 tbsp honey
  • 1 cup ice cubes

Directions:

  1. Combine all ingredients in a blender and puree until smooth.
  2. Pour into chilled cup (I like mason jars), top with a straw and sip away!
Recipe adapted from Redbook Magazine
We eat a lot of yogurt in our home and this Yoplait Orange Creme
 flavor is one of my favorites!
 Smoothies are a simple and healthy breakfast, especially for 
those fast paced weekday mornings.
 Blend all ingredients together in a blender until smooth.
 Pour into chilled glasses.
 Top with a straw and enjoy this fresh, cool drink to start your day off right!
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May 27, 2015

Bacon Wrapped Pineapple Stuffed with Sweet Heat Ribs

Every once in a while I create a dish that is so darn tasty that I make it twice in one week.
 This my friends is one of those dishes. I mean seriously?! Sweet, fresh pineapple stuffed with tender ribs and wrapped in crispy glazed bacon?!
 Earlier this week, my husband and I were brainstorming recipe ideas for the Saucy Mama Recipe Contest that I along with 34 other bloggers are competing in to win a chance to cook at the World Food Competition in November. We came up with this unique recipe featuring some of my favorite foods {double pork!} and decided to try it out in our smoker and in our oven. It came out great in both, the oven being slightly quicker and easier. The Saucy Mama Sweet Heat Sauce is a favorite of mine {check out: Sweet Heat BBQ Pulled Chicken} and this tangy marinade is perfect for basting the ribs and bacon. Give this recipe a try and be sure to come back and let me know what you think!


Also enter to win a set of Saucy Mama sauces below to make your own delicious recipe creations!  


Ingredients: 

Makes 2-4 servings depending on the size of your pineapple (and your hunger!)
  • 12oz bottle Saucy Mama Sweet Heat Marinade
  • 1 1/2 lbs boneless pork ribs
  • 1 large pineapple
  • 8 slices thick cut bacon
  • oil, for searing

Directions: 

  1. Place ribs in a large freezer bag and pour 1/2 the bottle of Sweet Heat Marinade on top. Seal and shake. Marinate in the fridge for 2-3 hours.
  2. For the pineapple: cut in half (leaving the top leaves or "crown" of the pineapple intact) and scoop out inside flesh leaving about 1/4-1/2 inch of pineapple.
  3. Place hollowed side up on a rack on top of a baking sheet with edges (to catch any bacon drippings).
  4. Preheat oven to 275 degrees. 
  5. Heat a large cast iron skillet over med heat.
  6. Add oil to coat the bottom of skillet then remove ribs from bag and place in hot skillet.
  7. Sear ribs(do not cook all the way through) until they have a nice crust.
  8. Baste (or simply pour) with additional marinade from the bag then flip over and sear the other side. Discard remaining marinade in bag.
  9. Remove from pan and add bacon, cooking with the leftover marinade still in the skillet.
  10. Cook bacon for a couple minutes, where it is still pliable but it has a nice coating of sauce.
  11. Remove from heat.
  12. Pour remaining Sweet Heat Marinade in the bottle in a bowl. 
  13. Place two ribs in the center of each hollowed pineapple half. 
  14. Brush ribs with marinade.
  15. Flip pineapple (with ribs inside) over so the ribs are stuffed inside.
  16. Lay 3-4 strips (depending on the size of your pineapple) of partially cooked bacon in rows on top of each pineapple half. I like to brush these with additional marinade too.
  17. Tuck ends of bacon hanging down under the pineapple.
  18. I place any additional ribs (I usually have 2 left over) in between the pineapple halves on the same cooking rack.
  19. Place in the center of the oven and bake nice and slow for 1 1/2 hours.
  20. Remove from oven, brush on a little more marinade on the crispy bacon and let cool slightly then move stuffed pineapple to a cutting board.
  21. I prefer to cut off the pineapple crown (it will be wilted unless you want to leave it on for presentation) and then slide the pineapple halves on to a plate and serve warm with fresh coleslaw and corn on the cob!
Notes: We also like to make this recipe in our smoker. You can can prepare it the same except do not partial cook the ribs or bacon. I also prefer to leave the ribs out of the pineapple in the smoker so they get the delicious smoked flavor then stuff them in the pineapple before placing on the plates to serve. Smoke for 2 1/2 hours. 
This Sweet Heat Marinade is spicy and tangy and perfect for ribs, 
chicken, and pulled pork! 

Cut the pineapple in half (leaving the top leaves or "crown" of the pineapple intact) and scoop out inside flesh leaving about 1/4-1/2 inch of pineapple.


Place hollowed side up on a rack on top of a baking sheet with edges (to catch any bacon drippings).


Place ribs in a large freezer bag or dish and pour 1/2 the bottle of Sweet Heat Marinade on top. 

Seal and shake. Marinate in the fridge for 2-3 hours.


Heat a large cast iron skillet over med heat.
Add oil to coat the bottom of skillet then remove ribs from bag and place in hot skillet.


Sear ribs(do not cook all the way through) until they have a nice crust.

Baste (or simply pour) with additional marinade from the bag then flip over and sear the other side. Discard remaining marinade in bag.


Remove from pan and add bacon, cooking with the leftover marinade still in the skillet.
Cook bacon for a couple minutes, where it is still pliable but it has a nice coating of sauce.
Remove from heat.


Place two ribs in the center of each hollowed pineapple half.
Brush ribs with marinade.

 Flip pineapple (with ribs inside) over so the ribs are stuffed inside.
 Lay 3-4 strips (depending on the size of your pineapple) of partially cooked bacon in rows on top of each pineapple half. I like to brush these with additional marinade too.

Tuck ends of bacon hanging down under the pineapple.


I place any additional ribs (I usually have 2 left over) in between the pineapple 

halves on the same cooking rack.
Place in the center of the oven and bake at 275 degrees for 1 1/2 hours.

 Remove from oven, brush on a little more marinade on the crispy
 bacon and let cool slightly then move stuffed pineapple to a cutting board.
 I prefer to cut off the pineapple crown (it will be wilted unless you want to leave it on for presentation).
Slide the pineapple halves on to a plate 
and serve warm with fresh coleslaw and corn on the cob!
We also like to make this recipe in our smoker. You can can prepare it the same except do not partial cook the ribs or bacon. I also prefer to leave the ribs out of the pineapple in the smoker so they get the delicious smoked flavor then stuff them in the pineapple before placing on the plates to serve. 
Smoke for 2 1/2 hours. 



Be sure to enter to win your own set
of Saucy Mama Gourmet Sauces below!


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