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Tag Archives: football

Follow Friday : Southern Pink Lemonade

23 Nov

Happy Friday! How was your Thanksgiving? I started off my day with a 4 mile run, cooked in the afternoon and watched a lot of football. It was the perfect day!

I’m happy you’ve come by to see who is my featured #FollowFriday Blogger. This week, we have Heather from Southern Pink Lemonade. I’ve always said, I’m easily distracted by yummy looking food photos. Southern Pink Lemonade caught my eye right away. Heather takes awesome pictures! Drool-worthy is an under statement.

Heather lives in the Midwest, but she’s a southern girl at heart. She’s a big Alabama Football Fan, which also caught my attention. There has been a lot of chatter about the BCS National Championship game — could we have a Notre Dame vs.  Alabama match up?? If this happens, I think there may need to be some kind of sweet exchange between me & Heather….just throwing out some ideas 🙂

Here are 5 of my favorite recipe posts from Southern Pink Lemonade!

1. Baked Cake Donuts with Chocolate Glaze

 

I’m such a sucker for homemade donuts. Aren’t these so adorable??!!

2. Cheesy Mexican Corn Dip

I’ve never had a dip like this before! It would be the perfect snack to eat while watching football this weekend!

3. Cranberry Lemon Squares

With Christmas right around the corner, cranberries are going to be all the rage. I love Heather combined cranberries and lemon. What a great treat!

4. Apple Cinnamon Granola

Home made granola is soooo much better than the store-bought stuff. I’d love to eat this granola with some yogurt every morning!

5. The Perfect Traditional Chili

Every cook needs the perfect chili recipe. I can’t wait to try this one! I love that it simmers for 3 hours. I can only imagine how great this chili would smell in our house!

I hope you take some time and check more recipes at Southern Pink Lemonade. I had a hard time just picking 5! Here are 3 ways you can stay up to date with Heather’s latest posts.

I hope you liked my #FollowFriday Blogger Feature! How can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork.

Have a great weekend! See you on Monday!

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3 Ingredient Chili Cheese Dip

5 Nov

I spent the weekend at my in law’s home in Fort Wayne, Indiana. We woke up early (thank you time change!) on Sunday to get back in time to watch football. About 20 minutes into the drive, I asked my husband, “What should we eat for lunch & dinner?” My husband replied, “Meghan, it’s 8:15 in the morning. I think we’ve got some time to figure it out.” He was kind of right…and I had a 3 hour drive in front of me to daydream about all of our options.

First hour into our car drive, my husband has started inviting people over to our house to watch the games. I go into pure panic mode– You mean I have to plan our game day food for a group of people, go to the grocery store, unpack our car, clean the house and make food all by noon??!! Just as my foot stepped down a little further on the accelerator, I remembered I have an easy, go to dip everyone always loves. 3 ingredient chili cheese dip.

I’ve been making this little dip for almost 10 years. It’s been referred to as Crack Dip — it’s incredibly addicting. Consider this a warning, don’t even try to think you can get away with just a couple bites. One time when I was living alone, I made this dip just for myself with intentions of eating the leftovers into the week… Too bad I didn’t have any leftovers. I ate the whole thing All.By.Myself. I probably shouldn’t be sharing that info, but seriously, this Chili Cheese Dip is just delicious.

So I’m sure all of you understand how tasty this dip can be. Another great thing — It’s just 3 ingredients. Cream Cheese, Chili and Shredded Cheese. That’s all you need! (And I even “cheat” by buying canned chili.)

Knowing I had this dip in my back pocket saved my day…and decreased the probability of me getting a speeding ticket.

3 Ingredient Chili Cheese Dip, serves 4-6 people

  • 1 package of cream cheese, softened
  • 1 can 15 oz chili
  • 1 cup shredded cheese, I like to buy the Mexican or Taco Blend
  • Tortilla Chips

Directions:

Heat the oven to 350 degrees. Spread cream cheese to cover the bottom of a small casserole dish. Pour chili on top, spread evenly. Cover chili with shredded cheese. Bake for 15-20 minutes. Let it cool for 5 minutes before eating.

A year ago today….

15 Oct

I married the best guy.

It seems hard to believe a year has gone by since our wedding day but I think that’s good. It means we’re having a lot of fun!

I met my husband on Sunday afternoon watching football. Since that day, I’ve spent almost every Sunday with him cheering on our teams. This past Sunday was no different…except I didn’t really have as much enthusiam as I usually do. My Chicago Bears had a bye. However, Jim had some serious words for his Indianspolis Colts. (Things I really can’t post on this blog.) Soooo to dull the pain of another Colts loss, I did the best thing I could do for my groom. Make Food.

Rosemary Pork Tenderloin & Blue Cheese Potato Salad. It made me forget about the numerous Jets Touchdowns….

This isn’t a Miss Tasty Orginal Recipe. I saw this on the Butter Queen’s show while working out last week. (Am I the only person who watches Food Network while sweating away on a stair climber??!!) Anywho, I thought this meal would be the perfect lunch while watching some football on Sunday — regardless of my hubby’s mood!

Trust me, you want to make this. Miss Paula knows what she’s doing. The rosemary & garlic on the pork gives it such a strong flavor and you can smell it cooking away after a few minutes in the oven. Its the type of scent I wish was in my house year round. Well, that and chocolate chip cookies.

I know not everyone is a blue cheese fan, but this potato salad is devine. I love the combo of blue cheese and horseradish. Creamy & peppery. YUM. Plus, the dressing for the potato salad is thick and hearty. It’s perfect for fall.

I think making this meal was a good choice for me. My husband’s mood was suprisingly better after eating his lunch and he even cleaned up the kitchen! I knew I married this man for a good reason! 🙂

Rosemary Pork Tenderloin Sandwiches & Blue Cheese Potato Salad, from Paula Deen

Pork Tenderloin:

  • 4 cloves garlic, minced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 (2-pound) pork tenderloin
  • 1 teaspoon Paula Deen’s Silly Salt (I used seasoned salt)
  • 12 dinner rolls or small sandwich rolls
  • Sandwich Spread, recipe follows

Sandwich Spread:

  • 4 tablespoons mayonnaise
  • 1 tablespoon brown mustard
  • 2 teaspoons freshly chopped flat parsley leaves
  • 2 to 3 teaspoons freshly chopped green onions
  • Dash Worcestershire sauce
  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Rub the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. (Note — I didn’t cook the tenderloin for that long. Mine was more like 45 minutes. I like to cook pork to a temp of 145 degrees. It’s safe, trust me!!)
  3. Let the pork rest covered in foil for 10 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

Sandwich Spread:

  1. Add ingredients to a bowl and thoroughly combine.

Blue Cheese Potato Salad, from Paula Deen

Potato Salad

  • 5 pounds red and white table potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 tablespoon balsamic vinegar
  • Blue Cheese Dressing, recipe follows

Blue Cheese Dressing:

  • 3/4 cup mayonnaise
  • 1 (5-ounce) container crumbled blue cheese
  • 2 tablespoons greek yogurt
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon ground black pepper

Directions:

  1. Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.
  2. In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.
  3. In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.
  4. In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

  1. In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.