Snack Like a Southerner: Potato Rings w/ Homemade Ranch

Potato Rings w/ Homemade Buttermilk Ranch by spoonforkbacon!


-3 large russet potatoes, cleaned peeled and chopped into large pieces
-1/3 cup plus 2 tablespoons heavy cream
-¼ cup unsalted butter (½ stick), softened
-½ cup caramelized yellow onions, chopped
-3tbsp chives, thinly sliced
-2/3 cup  all purpose flour
-1/3 cup rice flour
-2tsp garlic powder
-1tsp onion powder
-1tsp smoked paprika
-2 eggs, lightly beaten
-salt and pepper to taste
-2qt vegetable oil

Buttermilk ranch sauce:
-1/2 cup light mayonnaise
-¼ cup low-fat buttermilk
-1 ½tsp fresh lemon juice
-2tbsp flat leaf parsley, minced
-tbsp chives, thinly sliced|
-1tsp dill, minced
-½tsp dry mustard
-salt and pepper to taste

Step One:
"Place the potatoes in a large pot and fill with water. 
Bring to a boil on medium-high heat and cook until the potatoes are fork tender, 20-25 minutes."

Step Two:
"Drain the potatoes into a colander and pour back into the pot. 
Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed)."

Step Three:
"Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir."

Step Four:
"Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours."

Step Five:
"While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside."

Step Six:
"When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40)."

Step Seven:
"Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape."

Step Eight:
"Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated)."

Step Nine:
"Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours."

Step Ten:
"Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F."

Step Eleven:
"While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper."

Step Twelve:
"When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown."

Step Thirteen:
"Drain onto a large plate lined with paper towels and season with salt with pepper. 
Repeat with the remaining potato rings and serve immediately with the dipping sauce."

Snack Like A Southerner: Bacon-Sweet Potato Tots w/ Maple-Mustard Dip

Bacon-Sweet Potato Tots w/ Maple-Mustard Dip by azgrabaplate.



-2 large sweet potatoes, washed, dried and pierced all around with a fork
-6 strips of bacon, cooked until crisp, then chopped into small pieces
-2 egg whites
-1-1/2tsp chopped fresh thyme
-1/4tsp ground black pepper
-1-1/2 cups Panko breadcrumbs
-1/2tsp salt
-1/4tsp paprika
-1/4 cup brown mustard
-3tbsp maple syrup

Step One:
"Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside."

Step Two:
"Place the pierced potatoes in a shallow, microwave-safe dish and cook in the microwave for 5 minutes. Turn the potatoes over and cook for another 5 minutes.
Remove from the microwave and allow the potatoes to cool."

Step Three:
"Add the breadcrumbs to a shallow dish along with the salt and paprika. Toss to mix and set aside."

Step Four:
"When the potatoes have cooled to the touch, peel them and use a box grater to shred them (use the largest holes)."

Step Five:
"Spread out the shredded potatoes on a cutting board, and use a few paper towels to blot up some of the extra moisture (you may need to do this in a few batches)."

Step Six:
"Add the shredded potato to a large mixing bowl. Add the chopped bacon, egg whites, thyme, and black pepper. Toss to mix."

Step Seven:
"Place the lined baking sheets and the bowl with breadcrumbs near the bowl with the potato mixture."

Step Eight:
"Use a teaspoon to scoop out the mixture, one portion at a time. Use your hands to tightly squeeze the mixture together, then form it into the shape of a tot, or a 1-1/2-inch long log."

Step Nine:
"Roll the tot in the breadcrumb mixture. You may want to reform the tot, pressing the breadcrumbs into the tot, and then roll it in the breadcrumbs a second time. Place the tots on the baking sheets, just so they are not touching. Continue this process until all the mixture is used."

Step Ten:
"Generously spray the tops of the tots with the nonstick cooking spray. Bake for 10 minutes, flip the tots, spray the other side with the nonstick cooking spray, and bake for another 8-10 minutes, or until golden."

Step Eleven:
"As the tots cook, mix the mustard and maple syrup together for the dipping sauce.
Serve the tots hot with the sauce on the side."

Enjoy! Thanks, Grab a Plate!

Snack Like a Southerner: Springtime Cobb Salad



4 to 6 slices bacon
12 asparagus spears, woody stems removed
1 head butter lettuce, leaves removed
1/2 cup marinated artichoke hearts
4 radishes, thinly sliced
2 large eggs, hard boiled and sliced
1 avocado, sliced
4 ounces gorgonzola cheese, crumbled
Crispy Garlic Chickpeas-
1 (14-ounce) can chickpeas, drained, rinsed and patted dry
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Honey Lemon Vinaigrette-  
1/4 cup apple cider vinegar
3 tablespoons lemon juice
2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

Step One:
"Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and until the fat is rendered, then place the bacon on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet."

Step Two:
"Add the asparagus to the skillet and toss to coat. Season it with a bit of pepper and cook until slightly tender but a crispy remains, about 3 to 4 minutes."

Step Three:
"Preheat oven to 425. Place the chickpeas on baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes. Shake around. Roast for another 15-20 minutes."

Step Four:
"In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!"

Step Five:
"Build your salad! You can chop your lettuce if desired, but I love the pieces of butter lettuce and how soft they are. Season your lettuce with some salt and pepper, this is key. Add your bacon (crumbled or strips, whatever you prefer), asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with crumbles of gorgonzola."

Step Six:


Snack Like a Southerner: Texas Sheet Cake


-2 cups flour
-2 cups sugar
-1tsp baking soda
-1 cup butter
-1 cup water
-1/2tsp salt 
-1/2 cup sour cream
-2 eggs
-5tbsp unsweetened cocoa powder

-5tbsp unsweetened cocoa powder
-1/2 cup butter
-4 cups confectioner's sugar
-1tsp vanilla extract
-6tbsp milk

  1. "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan."
  2. "Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended."
  3. "Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean."
  4. "For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake." (all recipes)
  5. Enjoy!