Let These Dishes Tell You a Story

The name of the cookbook, When Southern Women Cook. The name of the author: Morgan Bolling. And she stopped by Tonia's Kitchen to talk about the book, which is served up with a side of history about southern cooking and the traditions that lie in there within. Morgan told Tonia about one recipe in particular, a delicious Hot Cheddar Crab Dip she says is very easy to make. It's exactly what it says, cheddar, crab and various seasoning. Morgan says you do need to take care to make the dip, thanks to delicacy of the crab, but otherwise it's a very easy dip to make. It's great for a holiday party, or any other time of the year!

Chicken Burrito, Dip

  

For the big game, let's go South...by Southwest. We present the flavors of the southwest, brought out beautifully in a dip!  Dana Bowen, who's the Executive Editor for Every Day With Rachael Ray told Tonia's Kitchen about a recipe for Chicken Burrito Dip. Dana told Tonia you don't even have to cook chicken, just use shredded rotisserie chicken and cook it all in a cast iron skillet. That transfers heat more efficiently and, as a result, the cheese will stay as hot as the valley floor in Phoenix!  It's a true taste of the southwest.

Ingredients

• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 2 cups shredded rotisserie chicken
• 1 1/2 cups canned black beans, rinsed
• 1 cup frozen fire-roasted or regular corn, thawed and drained
• 1 cup red enchilada sauce
• 1 medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
• 2 teaspoons ground cumin
• 3 cups shredded Monterey jack cheese
• Sour cream and chopped fresh cilantro, for garnish
• Corn chips, for dipping

Directions

1. Preheat the broiler. Heat a medium cast-iron skillet over medium. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, chipotle and adobo sauce, cumin and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat.
2. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3 to 5 minutes. Garnish with the sour cream and cilantro. Serve with the corn chips.

A Perfect Super Bowl Party Snack!

  

The Super Bowl is right around the corner, and as everyone knows, you have to have super food for the big game. No getting around it, the biggest football game in America needs to be watched while eating some of the most American dishes possible.  We've got your ribs, we got your wings and we got your burgers.  Now how about some Jalapeno Poppers!  Instead of trying to handle those hot poppers with your hands, why not get that ooey, gooey goodness in dip form? Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen to talk about her very super dip. It contains one of everyone's favorite cured meats, bacon!  And when better to eat bacon than on Super Bowl Sunday!

Ingredients

·       3 slices bacon, chopped

·       1 cup panko

·       3 4 ounce cans  diced jalapenos, drained

·       2 8 ounce packages  cream cheese, at room temperature

·       1 cup mayonnaise

·       1/2 cup shredded cheddar

·       1 small fresh jalapeno, seeded and chopped

·       1 tablespoon grated Parmesan

·       Tortilla chips, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2 tbsp. of the drippings; add the panko and stir to coat. Remove from heat.

2.      In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.

3.      Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.

Dip That Crab

   



In honor of the Super Bowl coming this weekend, we celebrate with a treat...Crab Cake Dip.  Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray told Tonia's Kitchen there's a twist to this dip, nothing fried.  To get that crispy crunch that offsets the sweet and soft crab, Dana told Tonia she uses crushed saltine crackers, which provides the cake for that crab. Serve it all up with celery sticks. You San Francisco fans will think you're at Fisherman's Wharf!


1 1 pound container  lump crab meat, drained and picked over for shells

Directions

1. Preheat the oven to 400 degrees . In a medium bowl, mix the first 8 ingredients; season with Old Bay, salt and pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with the crushed saltines. Scatter the butter slices over the saltines.
2. Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltines

1 8 ounce package  cream cheese, at room temperature

2/3 cup chopped celery

1/2 cup tartar sauce

1/3 cup minced onion

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Old Bay Seasoning or chili powder, to taste

3/4 cup finely crushed saltines (about 1/2 sleeve)

2 tablespoons cold butter, thinly sliced

Chopped chives, for garnish

Celery sticks and saltines, for dipping

Bacon, Beer and Cheese...All Together!

As in all together in a dip! Chef Jimmy Kennedy stopped by Tonia's Kitchen to talk about Cabot Creamery's Warm Cheddar, Ale and Bacon Dip. He says not only is this dip a match made in heaven for tortilla chips, it's also a lot of fun to serve at football gatherings. He told Tonia that the tip is very easy to make, with your favorite Amber Ale, two kinds of Cabot Cheese and a dash of dijon mustard. He says this dip has similarities to Beer Cheddar Soup, but with enough thickness to allow for easy scooping from the chips you use. Any way you like it, this dip's a winner! Go team!

Ingredients

• 4 slices smoky bacon, finely diced

• 3 tablespoons King Arthur Unbleached All-Purpose Flour

• 1 (12-ounce) bottle amber ale
• 2 teaspoons Dijon mustard

• 4 ounces Cabot Cream Cheese, cut into pieces

• 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 4 cups)
• ½ teaspoon Tabasco sauce, or to taste
• Salt and ground black pepper to taste

• Food Should Taste Good The Works or Blue Corn Tortilla Chips

Directions

1. COOK bacon in large saucepan over medium heat until browned and crispy; transfer with slotted spoon to paper towels, leaving fat behind in pan.
2. STIR flour into bacon fat and cook, stirring, for 1 minute.
3. WHISK in ale; continue cooking, stirring occasionally, until mixture is simmering and thickened. Whisk in mustard.
4. REDUCE heat to low. Stir in cream cheese. Add cheddar a handful at a time and stir until cheeses are melted and dip is hot.
5. ADD Tabasco, bacon, and season with salt and pepper to taste. (Dip can be made several days ahead and re-warmed.)
6. SERVE warm in crock, surrounded with tortilla chips.

"Pop" This Dip on a Cracker

  

The Super Bowl is right around the corner, and as everyone knows, you have to have big food for your big playoffs party. We've got your ribs, we got your wings and we got your burgers.  Now how about some Jalapeno Poppers!  Instead of trying to handle those hot poppers with your hands, why not get that ooey, gooey goodness in dip form? Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen to talk about her very super dip. It contains one of everyone's favorite cured meats, bacon!  And when better to eat bacon than on big game day!

Ingredients

·       3 slices bacon, chopped

·       1 cup panko

·       3 4 ounce cans  diced jalapenos, drained

·       2 8 ounce packages  cream cheese, at room temperature

·       1 cup mayonnaise

·       1/2 cup shredded cheddar

·       1 small fresh jalapeno, seeded and chopped

·       1 tablespoon grated Parmesan

·       Tortilla chips, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2 tbsp. of the drippings; add the panko and stir to coat. Remove from heat.

2.      In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.

3.      Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.

Crab Cakes...Dip Edition

  



In honor of the Super Bowl coming this weekend, we celebrate with a treat...Crab Cake Dip.  Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray told Tonia's Kitchen there's a twist to this dip, nothing fried.  To get that crispy crunch that offsets the sweet and soft crab, Dana told Tonia she uses crushed saltine crackers, which provides the cake for that crab. Serve it all up with celery sticks. You Philadelphia fans will think you're on South Street


1 1 pound container  lump crab meat, drained and picked over for shells

Directions

1. Preheat the oven to 400 degrees . In a medium bowl, mix the first 8 ingredients; season with Old Bay, salt and pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with the crushed saltines. Scatter the butter slices over the saltines.
2. Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltines

1 8 ounce package  cream cheese, at room temperature

2/3 cup chopped celery

1/2 cup tartar sauce

1/3 cup minced onion

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Old Bay Seasoning or chili powder, to taste

3/4 cup finely crushed saltines (about 1/2 sleeve)

2 tablespoons cold butter, thinly sliced

Chopped chives, for garnish

Celery sticks and saltines, for dipping

Gourmet Football Food

  

The playoffs are right around the corner, and as everyone knows, you have to have big food for your big playoffs party. We've got your ribs, we got your wings and we got your burgers.  Now how about some Jalapeno Poppers!  Instead of trying to handle those hot poppers with your hands, why not get that ooey, gooey goodness in dip form? Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen to talk about her very super dip. It contains one of everyone's favorite cured meats, bacon!  And when better to eat bacon than on playoff day!

Ingredients

·       3 slices bacon, chopped

·       1 cup panko

·       3 4 ounce cans  diced jalapenos, drained

·       2 8 ounce packages  cream cheese, at room temperature

·       1 cup mayonnaise

·       1/2 cup shredded cheddar

·       1 small fresh jalapeno, seeded and chopped

·       1 tablespoon grated Parmesan

·       Tortilla chips, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2 tbsp. of the drippings; add the panko and stir to coat. Remove from heat.

2.      In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.

3.      Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.