Category: fun food
|March 31, 2021||Posted by Wendy Perry under Carolina Country, fish & seafood, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, published, roasted goodness, sensational sides, shrimp, stick foods|
High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.
|March 16, 2021||Posted by Wendy Perry under appetizers, eggs, fun food, gluten free, low carb, Mindless Mutterings from the Teacher's Lounge, party foods, sensational sides, St. Patty's Day|
I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like. I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself! It’s a texture thing for me… egg whites remind me of jello, which I cannot and do not eat! Although I do love a good farm fresh boiled egg with shakers of salt and pepper. Go figure.
This is a “throw cook’n” recipe. One where I cannot give you exact measurements because I simply throw stuff in to make it taste good.
Being that it’s almost St. Patrick’s Day, and I did cook a corned beef this weekend in my crock pot, I enjoy it in a lot of ways… and have had this one in my head for a while. I will also point you to a recipe I threw together long ago, with horrible pics before I had a clue about food styling or photography. This is a really tasty Cream of Reuben Soup... another way to use that corned beef.
Another St. Patrick’s Day dish is my version of colcannon… “Southern Colcannon.” It was actually published in Our State Magazine years ago when I was house chef there… it’s a realllll good side dish for not only corned beef, but just about anything! What’s not to love about greens (my cabbards or cabbage) and good ole North Carolina Sweet Potatoes?
St. Patrick’s Day is also a pretty momentous day for me too… as it is my Quit Smoking Anniversary! I think this marks year 15 for me… my motivation? My new little nephew when he was born, who is now SIXTEEN! He was born in September, and I didn’t want him growing up smelling me and my house… nor seeing me smoking so he would think that was OK!
If you have tried to quit or want to… if I can quit after 26 years… You Can TOO!
It’s not easy. It’s HARD. But find your motivator and do it… read my story above… and just do it!
Till next time… (recipe below)
Reuben Deviled Eggs
Sliced boiled eggs in half and put yolks in bowl.
Add a bit of thousand island dressing (or mayo) and minced dill pickles.
Add some Bavarian Sauerkraut (seasoned and has caraway seeds!)
Stir in a little bit of coarse ground mustard… salt and pepper.
Mix together and fill egg whites.
Scatter with some fresh chopped dill.
|March 15, 2021||Posted by Wendy Perry under condiments & accompaniments, fun food, here's the beef!, old favorites, skillet cookery|
It’s hard to beat a good ole hot dog. And the best are topped with simple homemade chili, fittin for dogs and burgers. All the way please… chili, mustard and chopped onions! And a dollop of slaw doesn’t hurt either.
|February 22, 2021||Posted by Wendy Perry under baking (she said in terror), Bass Farm Sausage, fun food, Italian, Mimi's Mountain Mixes, party foods, pizza, Toaster Oven|
Have fun making pizza at home with Mimi’s Mountain Mixes! Teach a child to cook… this is a great fun way to do that.
|February 19, 2021||Posted by Wendy Perry under Carolina Country, chocolate, fun food, Mexican/Southwestern, Mindless Mutterings from the Teacher's Lounge, published, sweet treats|
Look no further for a fun, finger food dessert to put smiles on faces! Keep cake pieces on hand in a freezer bag to fry in a flash for when you need “just a bite of something sweet.”
|February 5, 2021||Posted by Wendy Perry under appetizers, butters 'n spreads, fun food, nuts, party foods, roasted goodness, sweet potatoes|
Looking for something new to nibble on? During your super bowl gathering? Or couch pajama movie binge? Throw together some of this roasted sweet potato goodness… yummy any old time… and great way to use some of our North Carolina Sweet Potatoes!!
|January 4, 2021||Posted by Wendy Perry under Carolina Country, fun food|
Take a nostalgic trip back with this vintage Woolworth’s Cafe Cheesecake. Staying true to the original recipe… only a couple of tweaks! Like the gingersnap crust… and dollop of egg nog whipped cream!
|October 8, 2020||Posted by Wendy Perry under Carolina Country, fun food, gluten free, grill thrills, honey, low carb, Mindless Mutterings from the Teacher's Lounge, published, Thanksgiving|
Published in Carolina Country Magazine November 2017
Well 2020 just keeps giving us disappointment on top of disappointment. Some of us look real forward to our NC State Fair each year, each for our own reasons. I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary adventures. Some go for their favorite foods scattered about the fairgrounds.
Grease! Salt! Sugar! Finger lick’n…
What’s not to love?
You can’t miss folks walking around gnawing on big ole turkey legs! This recipe was part of a few I created several years ago for Carolina Country Magazine for a little twist on Thanksgiving… and when I was thinking about fair foods to share, realized I never put this here on my blog.
We never know what sort of weather we will have here around fair time… or Thanksgiving… it might be brrrrr! cold… or we may be out in shorts and flip flops firing up our grill. Either way, these turkey legs are tasty… and something fun to cook this year during fair week to pretend you’re there! Or to give your Thanksgiving a twist too.
So grab yourself some legs and crank up the grill! Enjoy some of my tasty turkey legs… and come on over to my facebook playground and share your pics and what you think about ’em!
No fair this year... no problem! Grill your own turkey legs at home... or fix some for Thanksgiving this year.
- 5-6 medium size turkey legs
- 1 1/2 cups vegetable oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 teaspoons dried oregano
- 4 teaspoons salt
- 1/4 cup honey
- 1/4 cup butter
Combine all marinade ingredients. Place turkey legs into large container with lid. Pour marinade over legs, cover and shake to coat. Refrigerate (up to 2 days), shaking periodically to coat.
To grill: Preheat grill to high heat. Oil grates and place legs onto grill. Sear on all sides several minutes, turning to get good grill marks. Reduce heat to low or move coals to sides (for indirect heat) and continue cooking, covered, for about 50–60 minutes. Turn every few minutes to prevent burning.
Melt butter in honey. Baste legs, turning often, the last few minutes of cooking. Remove legs when temperature reaches 165 degrees by thermometer.
Place legs onto serving tray and pour remaining baste over legs.
|August 28, 2020||Posted by Wendy Perry under bogue sound watermelons, carolina gold oil, cook & eat nekkid, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, no cook, party foods, watermelon, wendy's signature recipes|
Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.
Deviled Crab Hushpuppy Waffle & Pickled Seafood Medley ~ The New Southern Seafood Platter in Our State Magazine
|June 29, 2020||Posted by Wendy Perry under appetizers, cornbread & hushpuppies, crab, fish, fish & seafood, fun food, lobster, Mindless Mutterings from the Teacher's Lounge, Our State Mag, scallops, shrimp|
We love a seafood platter in the summertime — especially one that features fresh, local fish. Here, we imagined what a modern twist on this classic dish might look like with these Deviled Crab Hushpuppy Waffles and Pickled Seafood Medley!
|June 23, 2020||Posted by Wendy Perry under appetizers, avocado, Bruce Julian Foods, Carolina Country, cook'n with NC goodies, crab, fish & seafood, fun food, garden goodness, gluten free, lobster, low carb, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine July 2020
Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!
This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n! Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…
“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”
And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe! Just round up what you need and throw together some of my seafood cocktail… soon! You’ll be so glad you did… and so will your company.
Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.
Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1-2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
- cracked black pepper
- 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
- 1 pound bay scallops
- 6 small lobster tails
- 2 firm avocados, cut into small pieces
- 1/2 cup chopped cilantro
- 1/2 pound lump crab meat
Combine and chill the spicy sauce ingredients.
A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
Sprinkle with crabmeat and more cilantro.
*I used NC’s Bruce Julian Bloody Mary Mix.
|June 23, 2020||Posted by Wendy Perry under appetizers, Carolina Country, crackers, fun food, party foods, published, wendy's signature recipes|
How do you make crackers more better? Why browned butter, of course! Make these Savory Bay Crackers with browned butter to enjoy alongside all sorts of dishes!