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Grilled Brick Chicken

July 26, 2013

Seriously, so yum.

Those grill marks. Oh, how I love them.

It was so weird not to have a Sprint Cup race to watch last weekend but those drivers’ totally deserve a mid summer break. But it just means I am really looking forward to this weekend’s race at “The Brickyard”!

And of course to celebrate the race at The Brickyard I just had to prepare Grilled Brick Chicken for this week’s edition of Sprint Cup Snacks. Those famous bricks on track get kissed all the time by the winners so you might just want to do the same after having this chicken. Of course you would want them to cool off… ouch!

I was a little nervous to cook a whole chicken on the grill as I was unsure of how it would turn out… would it undercook? overcook? would it stick to the grates? would it be difficult to work with the bricks? But all of my worries were tossed aside once the process began as it was sooo easy and so good. Plus all the downtime allowed me to enjoy reading some magazines. Win Win!

The chicken is so flavorful and juicy. The lemon and rosemary give the chicken rice flavor, as well as keeping it moist. But the real kicker is the skin and how well that grills right up. I don’t typically like to eat the skin of the chicken but since it has been grilled beautifully I couldn’t resist some. This grill marks just get ya! But the thing that really gets me is how juicy this chicken is. I couldn’t get over it.

Enjoy this weekend’s race at the Indianapolis Motor Speedway and make this chicken. It’s a great way to celebrate ‘The Brickyard’ and the return of summertime racing!

Grilled Brick Chicken

Makes 1 chicken

Ingredients

1 whole chicken, about 4.5 pounds
1-2 lemons, thinly sliced
fresh rosemary, finely chopped
vegetable oil
Kosher or sea salt and freshly ground black pepper
2 bricks, wrapped in foil

Process

Either buy a spatchcocked chicken or prepare the chicken yourself. To spatchcock a chicken, use sharp kitchen shears and cut along both sides of the back bones from the tail to the neck. Once removed, flip the chicken over the press firmly down on the breast until you flatten out the chicken by breaking the breast bone. Wash the chicken down at this point, as well as remove any excess bits of fat on the chicken, pat dry with a paper towel.
Preheat your grill on high while you prepare your chicken.
Create a pocket between the skin of the chicken and the meat by running your hand between them over the whole chicken. In that pocket, place the lemon slices and chopped rosemary.
Cover the whole chicken with vegetable oil and generously apply salt and pepper to the skin of the whole chicken.
Very carefully, rub the grates of your hot grill with vegetable oil soaked paper towels. Place the chicken breast side down on the grill, reduce the heat to medium-low, place the bricks on the chicken, and cover the grill. Cook on this side for 25-30 minutes. , Remove the bricks with tongs and check on the chicken to make sure you have nice grill marks on it prior to flipping, and reapplying the bricks. Cook for another 25-30 minutes, or until a meat thermometer reads 165 degrees when inserted into the thickest part of the thigh.
Remove from grill and let rest for 5 minutes prior to cutting into it.

** If using a charcoal grill, at step 2- prepare the coals under the whole grill to heat the entire grill up. Then just before you coat the grates in step 5, move the majority of the coals to one side. Place the chicken on the side with less coals to cook it over indirect heat.

Adapted from Honestly Yum

Everything (Bagel) Pretzel Bites

June 7, 2013

I kinda felt that if I called this recipe Everything Pretzel Bites that it wouldn’t make sense exactly.

You see, instead of just topping them with the traditional salt I decided that the everything bagel topping would be the best thing ever.

When I was little I would not touch anything besides a plain bagel so an everything bagel was totally out of the question. But then time went on and I got some smarts and realized how amazing they are. If I could eat an everything bagel every day of my life I would.

Anyway, since I love all things ‘everything’ and carbs in general I made these rocking pretzel bites for this week’s edition of Sprint Cup Snacks. How can I ignore pretzels when this weekend’s race is at Pocono?!?! Exactly, I just can’t ignore those Pennslylvania Dutch and their love of pretzels.

Oh man, let me tell you that these pretzel bites rock! They were easy to make and the resulting pretzels were to yummy. The perfect amount of chew and great pretzel flavor. Just love how the baking soda skinny dip makes pretzels, well pretzels. And if you love salt on your pretzel then just stick with topping it with that but I swear the everything bagel topping is a fun twist.

We enjoyed the pretzel bites with a caramelized onion dip from Trader Joe’s and a pretty spicy brown mustard.

They disappeared quickly…

Everything (Bagel) Pretzel Bites

Makes 12 servings

Ingredients

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups + 1 tbs hot water
1/4 cup everything bagel topping (to sprinkle on top)

Process

In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together the flour, sugar, brown sugar, and salt. Make a well in the center and add the oil and yeast mixture.
Knead the dough until smooth, about 7 to 8 minutes or use a stand mixer with the hook attachment. While the dough is coming together, watch it to see if it is looking dry so you can add a tablespoon+ of water. (I added about 2 tablespoons)
Lightly oil a large bowl and place the dough in the bowl. Lightly coat the dough with oil as well. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 2 hours.
When the dough has risen, preheat your oven to 450 degrees.
Put the risen dough on a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope (do not re-knead) and cut into 1″ – 1 1/2″ pieces.
Once all of the dough is all shaped, dissolve the baking soda in very hot water in a bowl.
Dip each pretzel bite into the baking soda mixture and place on a generously greased baking sheet. Sprinkle with the everything bagel topping.
Bake in preheated oven for 6-8 minutes, until lightly browned. Serve warm with dip or mustard. Best the first day.

Adapted from Lily Shop

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Hot Crab Dip

May 31, 2013

Do you love snacks as much as I do? I swear I could eat snacks all day. Not that I mean I’d eat all day, but I could eat snacks for all my meals. I love nosh food and small plates. It makes meal time fun.

And I have my favorite snacks too. Don’t you? We eat chips and dip for a weekend lunch all too often. Or I’ll make a cheese plate with some some sliced fruit and vegetables for dinner. It’s fun, put also practical to help clean the fridge of some random things as well. ha!

Well, while I don’t think this Hot Crab Dip will help you clean your fridge but it would help you fill up your belly. And it is just so perfect to enjoy while watching this weekend’s Sprint Cup race at Dover.

Delaware has so much great seafood right at it’s Atlantic Shores so I couldn’t pass up the opportunity to use some yummy seafood. I used some lump crabmeat to make this Hot Crab Dip that is so good. It’s great for watching the race since it’s quick to prepare so you can kick back and relax while you watch the race and dig in.

Hot Crab Dip

Makes 8 servings

Ingredients

2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped red bell peppers
1 tablespoon minced garlic
1 tablespoon old bay seasoning, divided
8 ounces low fat cream cheese, at room temperature
1/4 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced scallions
juice of a lemon
1/2 pound lump crabmeat, picked through for shells and cartilage
Ritz crackers or pita chips, for serving

Process

Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add the onions, bell peppers, garlic, 1/2 tablespoon old bay seasoning, salt and pepper. Saute until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
Place the softened cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining old bay, cooked vegetables, and salt and pepper in a bowl, mix until smooth. Fold in the crabmeat. Transfer to an oven safe serving dish.
Bake until hot and bubbly, about 30 minutes. Serve hot with crackers or pita chips.

Adapted from Martha Stewart

Fresh Berry White Chocolate Streusel Bars- SRC

May 18, 2013

I made these Fresh Berry White Chocolate Streusel Bars for Memorial Day weekend. We munched on these while we watched the Coke 600 NASCAR race. It made the race even better. How can you not love a sweet treat and hot guys!?! ha 🙂

Well, these were a fantastic pick for this month’s Secret Recipe Club. Huge hit. It made the house smell great while baking so that we agonized waiting the hour for them to cool before cutting. I’m just so glad that this month I had Avril’s blog Baking and Creating with Avril and we picked these bars.

The bars are super simple to make and are bursting with fresh berry flavor. I used strawberries and blueberries but feel free to add some raspberries in there as well. We loved that so much at we felt that the white chocolate is not even needed. It’s great but if you don’t have it on hand (I don’t normally), don’t stress out. These will kick butt with the buttery crust, fresh fruit and crumbly topping.

I found it a bit easier to gently cut the bars when they were still warm so that it made cutting through them when they cooled easier. Like scoring something before you cut it- that’s my 7 yrs of maki. As well, made for thing a bit easier when cutting through the chocolate so it wouldn’t make a mess breaking the drizzle up.

I swear you won’t be able to eat just one of these. So fantastic!

Fresh Berry White Chocolate Streusel Bars

Makes 24 bars

Ingredients

2 cups oats
1 1/2 cups flour
3/4 cup white sugar
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup COLD butter, cut into small pieces
8 ounces strawberry jam
1 tsp lemon zest
2 cups fresh berries (chop or slice strawberries if you use them)
3 ounces white chocolate chips

Process

Preheat oven to 350 degrees. Set aside at 15×10 jellyroll pan (rimmed baking sheet.
In a large bowl whisk together oats, flour, both sugars, baking soda, baking powder and salt. Add in COLD butter that has been cut into small pieces. Combine the butter into the dry ingredients either with your hands or a pastry cutter until butter is well incorporated as little crumbles. Remove 1 cup of the mixture, set aside. Evenly press the remaining mixture into a jellyroll pan.
Bake for 12-13 minutes or until it is firm to the touch, but not browned.
Warm the jam in microwave for 30 seconds. Add in lemon zest to combine. Spread the warm jam over the crust.
Evenly sprinkle the berries over the jam layer and then sprinkle the reserved crumb mixture.
Bake for 20-25 minutes until topping is a light brown. Remove from oven and let cool 1 hour before cutting. Once cut pour the melted chocolate over the bars in the pan.

Slightly Adapted from: Baking and Creative with Avril

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Check out my previous Secret Recipe Club Posts

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Cinco De Mayo Round Up!

May 4, 2013

Tomorrow is Cinco De Mayo!!!!

These recipes might just help you celebrate some Mexican independence. I mean, pico de galo and margaritas are always good, but even better on the 5th of May. Oye!

Appetizers and Snacks

Guacamole

Jalapeno Popper Dip

Party Pico de Gallo

Texas Queso Dip_A

Texas Queso Dip

Tomatillo-Avocado Salsa

Main Courses

Steak Quesadillas

Mexican Style Hot Dogs

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Vegetable Enchiladas

Desserts

Key Lime Trifle

Tres Leches Cake

Drinks

blackberry margarita

Blackberry Margaritas

Layered Frozen Mango Raspberry Margaritas

chocolate margarita

Chocolate Margaritas

Cranberry Ginger Margarita

Michelada Marias

BBQ Chip Shake and Bake Drumsticks

May 3, 2013

I can honestly say that during last spring’s Talladega race Kurt Busch had the BEST paint scheme ever. Did you miss it? Well, if you’ve seen the movie Talladega Nights then you saw it. You see, the elder Busch brother lost his spot with Penske Racing team in 2011 and went to the Phoenix Racing for 2012. Unfortunately, he often struggled to secure sponsorship for the 2012 season. However that didn’t get him down! No, he just kept on going and for the ‘Dega race he matched the “Me” Cougar paint scheme that Ricky Bobby had for the final race of the movie and I thought it was just brilliant. LOVED IT!

Well, considering this weekend’s race is at Talladega and last year Busch made reference to the blockbuster movie I decided would do the same this year with my Sprint Cup Snacks recipe. Which means… it’s SHAKE AND BAKE TIME!!!!!

Truth be told, I really hated the movie the first time I saw it. And probably the 2nd time as well. I finally just gave in and accepted it for what it is and enjoy the parts I enjoy and skip the parts I don’t. Sorry, can’t stand Sasha Baron Cohen’s character Jean Girard. I know that basically is the point. But I am not amused, at all. Anyway, I just love the dinner prayer scene. Umm who doesn’t?!?! So my love/hate affair with the movie drove (pun intended) me to embrace it as the theme for this weekend’s Dega race.

So enjoy this weekend’s race with a super simple, super yummy DIY Shake and Bake recipe that uses crushed up BBQ potato chips for the chicken’s coating. And of course, as I’ve demonstrated to Price, you must dance around when you shake the chicken. It makes it taste better. I swear!

BBQ Chip Shake and Bake Drumsticks

Serves 4

Ingredients

2 pounds drumsticks
2-3 cups of buttermilk
salt and pepper
3 cups of crushed BBQ potato chips, I used Utz’s BBQ Ridges
ranch dressing, for dipping

Process

In a bowl, marinate the drumsticks with the buttermilk and some salt and pepper for at least 30 minutes.
Preheat the oven to 400 degrees.
Place the crushed chips into a large ziplock bag.
One by one, place a drumstick into the bag, seal it, and shake it up so the chips stick to the chicken.
Arrange the chicken on a baking sheet and bake for 35-40 mintes, checking half way through.
Serve with ranch, or your other favorite sauce, for dipping.

No Bake Peanut Butter Bars

April 26, 2013

I’m totally loving following along the different races to create a new recipe for each race in my Sprint Cup Snacks series. I’m learning more about regional foods and trying out new things as well. Like I had never made BBQ sauce before when I made the Homemade Jack Daniel’s BBQ Sauce for the Food City 500 @ Bristol Motor Speedway in Bristol, TN. What was I waiting for? So good! And I’ve been seriously addicted to the Ham and Cheese Sliders I made for the STP Gas Booster 500 @ Martinsville Speedway in Martinsville, VA. I think they are going to make another appearance at our house this weekend. Total noms.

So we’re back to the “Old Dominion” state with this weekend’s race in Richmond, VA. I looked into what foods Virginia is famous for and of course there were plenty of seafood options for the area along the Atlantic coast and wines in the mountains in the Western part of the state. And then I found out there are peanut farms! Oh my so in love with peanut butter right now. I found these no bake peanut butter bars and knew that I had to make them for this race.

These no bake peanut butter bars are soo super easy and soo good. In all it took me about 10 minutes to put together and then I just had to wait for it to chill and set up. That’s it! I love how simple they were to make but I love jsut how good they are even more. They taste just like a Reese’s peanut butter cup!!

So here’s the thing… the first piece that you cut out of the pan will get all ugly from you scooping it out. That is your piece to sneak while you are in the kitchen before you serve them. See you were just looking out for your guests and you couldn’t give them them an ‘ugly’ bar. Gotta take one for the team! 😛

No Bake Peanut Butter Bars

Makes up to 32 squares

Ingredients

1 cup butter melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Process

In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup of the peanut butter until well blended.
Press evenly into the bottom of an ungreased 9×13 inch pan.
Melt the chocolate chips with the remaining 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread the melted chocolate over the peanut butter layer.
Refrigerate for at least one hour before cutting into squares.

Source: My Baker Lady

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{Sprint Cup Snacks Track Facts}

Another great night race this weekend! All of the races held at Richmond International Raceway are ‘held under the lights’. Richmond was built in 1946 and since then has evolved to become a state of the art facility with a Video Scoring Tower that boasts more LED square footage than any other track in the motorsports industry. There are four high definition LED screens that come together to measure 38-feet wide by 24-feet high. Are we going to see Kyle Busch on that screen in the winner’s circle again this year? The younger Busch has won the last 4 Toyota Owners 400 races at Richmond International Raceway. Can he do it again this year?!?!

Track: 3/4 miles

Shape: D-Shaped Oval

Banking: 8 degree banking in the front stretch, 2 degree in the back stretch, and 14 degrees in the turns

Surface: Asphalt

Capacity: 97,912 seats

Race: 400 laps for 300 miles

2012 winner: Kyle Busch

Low Carb Peanut Butter Chocolate Chunk Cookies & a Party!!

April 23, 2013

Ever since we got our dog Kemper we’ve been dipping into the peanut butter jar for a little treat for him. And, of course, we slip our spoon in once more for an extra bit for ourselves. I’ve fallen head over heels back in love with peanut butter.

So when I had a chance to make these Low Carb Peanut Butter Chocolate Chunk Cookies from Harvard Sweet Boutique I could not pass it up! Peanut Butter & Chocolate are always a win but then you can say you’re being healthy since they are low carb!!! Seriously, such good cookies with only 12grams of carbs per 1-oz cookie!

And besides great cookies, Harvard Sweet Boutique, is having a new tasting party this Thursday in Hudson, MA… AND YOU’RE INVITED!!! Check out the info below!!

Low Carb Peanut Butter Chocolate Chunk Cookies

Makes 30 1-oz cookies

Ingredients

8 ounces (1 stick) unsalted butter (room temperature)
1/2 cup peanut butter (creamy)
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks

Process

Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
Sift together flour, baking soda and salt and whisk to mix. Set aside.
Cream together the butter, peanut butter, light brown sugar and sugar with mixer.
Add the egg and vanilla extract, mix well.
Add the flour mixture to the peanut butter mixture and stir until just blended.
Add the chocolate chunks and mix well.
Portion out 30 1-oz cookies onto baking sheets and bake 12-14 minutes, until golden brown.

Source: Sue George, owner of Harvard Sweet Boutique

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The expanded Harvard Sweet Boutique store menu is part of founder Sue George’s commitment to bring the Hudson community fresh, tasty, one-of-a-kind treats using the finest all-natural, high-quality ingredients that are sourced locally whenever possible. Since the store’s opening in November 2012, it has quickly become the local one-stop shop for breakfast, lunch, dinner and dessert, as well as for special occasion cakes, dessert platters, and custom-built gifts. The bakery also offers low-carbohydrate and gluten-free treats for people with specific dietary needs.

Sue founded Harvard Sweet Boutique in 2007 as an online retailer accepting orders through its catalog and website, which quickly became a nationwide success. Whether shopping for friends and family, wedding centerpieces, or business and corporate gifts, the delicious treat assortments are packaged in unique and whimsical gift boxes with adorning ribbon and delivered nationwide with $5 flat-rate shipping

To introduce residents to the new menu items, Harvard Sweet Boutique will host a free tasting event at the storefront (located at 25 South St., Hudson, Mass. 01749) on April 25 from 11 a.m. to 1 p.m. Community members can enjoy a complimentary sampling of the bakery’s new cold fruit-based soups, yogurt parfaits, fruit pies, tarts and cakes, and take advantage of a 10 percent storewide discount. Those in attendance can also enter to win a 9-inch custom cake valued at $45 and take advantage of a 10 percent storewide discount.

As part of the new offerings, Hudson-area residents can now order specialty cakes for baby and bridal showers, Mother’s Day, Father’s Day, birthdays and more. Options include the classic signature cakes such as carrot, chocolate or lemon raspberry, or fully customized options where shoppers can select the cake flavor, fillings and frosting of their choice. All cakes can be decorated to preference, and treats can be updated even further by having a personal photo adhered to cakes, cookies or cupcakes with edible paper and ink!

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Bacon Jalapeno Cornbread

April 19, 2013

You know who loves bacon? Our dog! Well, he loves the smell of it and sits in the kitchen desperately hoping he will get it. I see his little squish nose smelling the air frantically taking it all in. I’m sure he’s hoping that I’d use that to train him to ‘come’, ‘sit’ or ‘gimme paw’ but no way Jose!

Poor little Kempers had to endure while I made this Bacon Jalapeno Cornbread. Those poor little puppy eyes. But I didn’t crack! That bacon was for our cornbread!

And man, this cornbread is so good! It’s a very nice texture and of course the flavor is great. While I love sweet, dense cornbread this is savory and very light in density. The jalapeno gives it a nice little spicy edge. And of course anything with bacon kicks ass.

So, how did I pick cornbread for this week’s Sprint Cup Snack for this weekend’s race in Kansas? Well, Kansas is located in the bread basket and is known for their corn production. Well didn’t that just work out perfectly?

Eat ’em up!

Bacon Jalapeno Cornbread

Makes 6 servings

Ingredients

2 tablespoons canola oil
2 cups corn meal
1 cup flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 cups buttermilk
2 large eggs, lightly beaten
1/2 stick of butter, melted and cooled
2 jalapenos, minced
6 strips of cooked bacon, diced

Process

Cover the surface of the 10-inch cast iron skillet with the canola oil.
Place the skillet in the oven while preheating the oven to 400 degrees.
Combine the corn meal, flour, baking soda, salt, and sugar in a large bowl.
Combine the buttermilk, eggs, and butter together.
Gently mix the wet ingredients into the dry ingredients. Do not over mix.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. Bake for 25-30 minutes, until golden brown.

*I used a Scone & Cornbread Pan so I had some extra batter that I used to make 12 additional mini muffins, that I cooked for about 7 minutes.

adapted from The Comfort Table by Katie Lee Joel

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{Sprint Cup Snacks Track Facts}

This is just the 3rd STP400 being held. When NASCAR changed up their schedule in 2011 this race was added to the schedule, in addition to the fall race at Kansas Motor Speedway. The speedway was built in 2001 to fulfill the need to have another Midwest track. Since then the economy in the area has been booming with new shopping center developments and hotels.

Track: 1.5 miles

Shape: D-Shaped Tri-Oval

Banking: 10.4-11 degree banking in the front stretch, 5 degree in the back stretch, and 17-20 degrees in the turns.

Surface: Asphalt

Capacity: 81,687 seats

Race: 267 laps for 400.5 miles

2012 winner: Denny Hamlin

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Texas Queso Dip

April 12, 2013

When Price and I went to visit our friends Natalie and Jason in Austin last year we fell in love with all of the food we had there. Everything was incredible. I couldn’t get enough of the tacos, bbq, agua fresca, and, of course, queso. (Also couldn’t get enough time hanging with great friends, natch.)

Each and everything we ate was amazing for a different reason. The fantastic Mexican we had at Chuy’s, to the BBQ we got to go after a night of drinking, to the chicken on a biscuit from Whataburger immediately after some bar hoping.

But the one thing that was a constant was the queso we had. We had it every change we had and even while we lamented ‘no more queso’ we loved it. I think there really is a limit to the amount of queso/cheese a person can eat in a few days and I think we were fast approaching that limit. But really, worth indulge. Or at least that is what I kept telling myself after dipped another chip in.

Well since this weekend’s upcoming NASCAR race is at Texas Motor Speedway in Fort Worth, I figured that I had to share something for my Sprint Cup Snack that I loved so much about my visit to Texas. Now don’t give me any lip about how Austin and Fort Worth are not that close to each other- 3 hr drive or so- because I say what goes on this blog! ha!

Plus any excuse to eat queso is okay for me.

Natalie emailed me her recipe for queso at a moment’s notice. True friends understand the love of cheese (even if she has gone Paleo now). And let me tell you it was fantastic!!

Texas Queso Dip_05 Texas Queso Dip_06

The queso is incredibly easy to make and would be fantastic to whip up for watching any sporting event, a movie, or having friends over for a side splitting night of Cards Against Humanity. << come over, let’s hang and just be ridiculous.

If you can whip up some simple pico de gallo and can melt some cheese in milk, then you are all set. It’s basically that, plus making a simple rue to thicken it all up. So, so much better than the queso you get in the jar that you microwave. Was that even necessary to say?!?! duh!!

Obviously, queso is best piping hot so it’s super ooey gooey yummy. If you have a little crock pot dip warmer then I suggest you use that to keep it hot and everyone happy.

Dig in!!!!

Texas Queso Dip

Makes 8 snack servings

Ingredients

1 1/2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, room temperature-ish
2 1/2 cups shredded sharp cheddar cheese

Pico De Gallo

3 plum tomatoes
1/2 of a red onion
1/4 cup chopped cilantro
1/2 a hass avocado
2 jalapenos, seeds removed
1 clove garlic
juice of 1 lime
salt and pepper

Process

Remove the milk from the refrigerator, set aside.
To make the pico de gallo, dice the cored tomatoes, onion, and avocado. Mince the jalapenos and garlic. Combine together and add the cilantro, lime juice, and a generous amount of salt and pepper.
To make the cheese sauce, melt the butter in a large saucepan over medium heat. Add the flour and cook to make a rue, whisking constantly until golden, about 2 minutes. Continue whisking and slowly add the milk. Bring the mixture to a steady simmer, whisking constantly, until thickened, about 2 minutes.
Combine the cheese sauce and pico de gallo together and enjoy!

slightly adapted from my friend Natalie

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{Sprint Cup Snacks Track Facts}

Texas Motor Speedway seat a whopping 190,000+ people to watch a race. Repeat… 190k+. That was about 3 times the number of people in my whole town when I was growing up. Insane. But everything is bigger in Texas!

Besides being big, it’s also fast. It’s one of the fasted non-restrictor plate races in the series with qualifying speeds in excess of 192 mph and corner entry speeds over 200 mph. And in 2006 for the Dickies 500 qualifying, Brian Vickers shattered the qualifying record at Texas with a speed of 196.235 mph. Crazy.

Gotta enjoy this weekend’s race under the lights!

Track: 1.5 miles

Shape: Oval

Banking: 24 degrees in the turns

Surface: Asphalt

Capacity: 191,122… yep a lot of people!!!!

Race: 334-laps for 501 miles

2012 winner: Greg Briffle

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German’s Chocolate Cake Matzo Bark

March 20, 2013

Topping Matzo with chocolate, coconut, and pecans is how you create an easy, quick treat. You will be thinking, “Where has this German’s Chocolate Cake Matzo Bark been all my life?!”

I was so addicted to my Peanut Butter Lover’s Chocolate Matzo Bark that I immediately started to think of new fun toppings that would be utterly fantastic and delicious on Matzo. It hit me instantly… German’s Chocolate Cake Matzo Bark

Of course, I couldn’t make just 1 Matzo bark. I had to make another variety besides the Peanut Butter Lover’s Chocolate Matzo Bark so I raided my pantry for some fun bark toppings. I came across some pecans from a trail mix I was making so then I started to run with the idea of German’s Chocolate Cake by grabbing some coconut. It is one of Price’s favorite cakes so I knew it would be a hit in our house.

If you love German’s Chocolate Cake then you’ll enjoy this fun bark. It has a lot of sweet crunch to it that it is as tasty as it is loud!

German's Chocolate Cake Matzo Bark

Yield: 12 people

Topping Matzo with chocolate, coconut, and pecans is how you create an easy, quick treat. You will be thinking, "Where has this German's Chocolate Cake Matzo Bark been all my life?!"

Ingredients

4 pieces of Matzo
5 ounces of semi sweet chocolate, melted
2 ounces of pecans, chopped
1/2 cup shredded coconut

Instructions

Arrange the matzo on a sheet of tin foil or parchment paper or on a baking sheet.
Evenly coat the matzo bark with half the melted chocolate. Sprinkle the chopped pecans and coconut on the melted chocolate. Gently press them into the chocolate. Drizzle the remaining chocolate over the nuts and coconut.
Chill the matzo until the chocolate has set up. Break into pieces.

Peanut Butter Lover’s Chocolate Matzo Bark

March 19, 2013

Passover starts in less than a week. So our grocery stores have a lot of Kosher products featured, including lots and lots of Matzo. Matzo is an unleavened bread, that is very similar to a cracker. It is very plain but I really like it with jam or with honey. And covered in chocolate and candy. ‘natch.

Just 4 ingredients and a bit of chill time and you’re going to have a huge pile of deliciously, irresistible matzo bark. I dare you not to try it.

Peanut Butter Lover’s Chocolate Matzo Bark

Makes bark for a crowd

Ingredients

3 pieces of Matzo
8 ounces of milk chocolate, melted
12 mini Reese’s peanut butter cups, chopped
4 ounces of Reese’s pieces

Process

Arrange the matzo on a sheet of tin foil or parchment paper, and on a baking sheet.
Evenly coat the matzo bark with half the melted chocolate. Sprinkle the chopped Reese’s cups and Reese’s pieces on the melted chocolate. Gently press the candy into the chocolate. Drizzle the remaining chocolate over the candy pieces.
Chill the matzo until the chocolate has set up. Break into pieces.

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Ingredients

Instructions

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Peanut Butter Lover’s Chocolate Matzo Bark