Name: Mozzarella Cheese Sticks (Fried, of course)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 36
Ingredients: 18 mozzarella sticks; 2 cups panko style bread crumbs; 4 eggs; 1/4 cup milk; 1 cup all purpose flour; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley; salt and pepper (to taste); Vegetable oil for frying (about 1 quart); DIPPING SAUCES:; Ranch Dressing (see link above); Marinara Sauce (see link above)

Buttermilk Fried Chicken Sliders

By Merrie J | July 21, 2016 - 12:59 am |December 14, 2020 Buttermilk Fried Chicken Sandwiches

Buttermilk Fried Chicken Sliders

Juicy and delicious chicken, fried to a golden, crispy brown. Serve on a slider bun with a creamy spicy mayo and you may have yourself a winner.

4 skinless (boneless chicken breasts (see notes below))
FOR THE MARINADE
1 packet of ranch seasoning mix
1/4 cup white sugar
1 tsp salt
1 cup water
2 cups buttermilk
1-1/2 cups pickle juice
FOR THE FRY MIX
2 1/2 cups all purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp paprika
1 packet ranch dressing mix
pinch cayenne pepper
salt and pepper
Vegetable Oil for frying
FOR THE SANDWICH
slider buns
spicy mayo (see link)
sliced dill pickles

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If necessary, pound your chicken breast to an even thickness.
Cut each breast into 3 equal pieces

In a large bowl combine the ingredients for your marinade

Water
Pickle Juice
Buttermilk
Ranch Mix
Sugar
Salt
Place your chicken breast pieces in the marinade, cover and refrigerate for at least 1 hour.
Once your chicken is marinated, remove from fridge and set aside. In a deep, heavy pot (one appropriate for frying), heat your vegetable oil to 360°. When filling you pot with oil, only fill to around the halfway mark.

It’s time to get your fry mix ready. In a shallow dish (like maybe a casserole dish) combine

Flour
Onion Powder
Garlic Powder
Ranch Mix
Paprika
Cayenne
Salt and Pepper
MIX WELL
Once your oil is at the right temperature, remove chicken from marinade and add to the fry mix, cover well, shake off excess and place in oil. Chicken is usually done when it begins to float to the top. But, of course, make sure that the internal temperature is 165°. Drain your chicken on a towel lined plate/sheet tray.

By pounding out the chicken breast, it will allow them to cook more evenly. Because really, biting into raw chicken is not good eats for any BXTCH.
I put down 4 chicken breasts, because that’s what I use for my family. But, now that you know that you’re going to get 3 sandwiches out of 1 breast, just plan according to your family size.
We use slider buns for this delicious sandwich, another delectable alternative would be Hawaiian buns. Go ahead, you can thank me later.
If this becomes one of your families favs (and let’s face facts, it will), then I suggest (from experience) to start saving your pickle juice.
When assembling your sandwiches, butter and toast your buns, use the spicy mayo, add some pickles, just do you.

Adapted from some guys restaurant

Here

SaveSave

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Crockpot Barbecue Pork Chops

By Merrie J | July 20, 2016 - 6:21 pm |June 30, 2020 Crockpot Barbecue Pork Chops
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Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

Remember to read through the recipe and all notes before you even plug in that crockpot.

Crockpot Barbecue Pork Chops

Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.

8 Pork Chops

Salt and Pepper

2 TBSP vegetable oil

28 ounce can peeled crushed tomatoes

1 cup ketchup

1/2 cup brown sugar

4 TBSP worcestershire sauce

4 TBSP prepared mustard

1 tsp salt

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Season pork chops (both sides) with salt and pepper.

In a large skillet, heat oil over medium high heat.

Once oil is heated, place chops in skillet, just browning on both sides (you’re not trying to cook all the way through).

Once out of the skillet, place the chops on a towel lined tray. Let’s get the sauce ready. . .

In a large bowl mix

Tomatoes

Ketchup

Worcestershire Sauce

Mustard

Salt

Mix Well

Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS

For this particular recipe/test, I used the center cut, bone-in pork chops. Since I’m not the boss of you, feel free to use what every sort of pork chop that wets your whistle.

I think that the sauce here is fantastic, but I’m also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.

In my particular crockpot, I was able to layer these by 3’s. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.

When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.

This recipe can easily be cut in half or even doubled. A little math and you’re good to go.

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Mozzarella Cheese Sticks (Fried, of course)

By Merrie J | May 24, 2016 - 11:18 pm |November 19, 2020 Mozzarella Cheese Sticks (Fried, of course)
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I know how crazy what I’m about to say is going to sound. But we love to have “Fried Food Day” and it doesn’t really matter the occasion. It could be the Super Bowl or just a Tuesday.

And when we do Fried Food Day, we DO Fried Food Day. Fried cheese, fried jalapeños, wings, potato skins. . .if it makes a good fried appetizer, we serve it up.

I know, I know. . .it’s super unhealthy and all that jazz. I didn’t say we do it EVERY Tuesday, we know what the word moderation means, that’s why it has a day named after it.

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As always, please read through the entire recipe as well as notes, before heating up your oil.

Yield: 36 cheese sticks
Mozzarella Cheese Sticks (Fried, of course)

No need to go out when you get the craving for fried cheese yumminess. Now you can whip it right up in YOUR kitchen.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

18 mozzarella sticks

2 cups panko style bread crumbs

4 eggs

1/4 cup milk

1 cup all purpose flour

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

salt and pepper (to taste)

Vegetable oil for frying (about 1 quart)

DIPPING SAUCES:

Ranch Dressing (see link above)

Marinara Sauce (see link above)

Instructions

Heat your deep fryer to 360°. If you are using your stovetop, you will need a heavy bottomed saucepan. Fill with oil about halfway up and heat until oil reaches 360°.
Unwrap cheese sticks and cut in half. You should have 36 cheese sticks when you are done.
Line a small sheet pan with parchment paper.
SET UP YOUR BREADING STATION:
DISH #1:
All purpose flour
DISH #2:
Whisk eggs and milk together.
Season with salt and pepper.
DISH #3 (Mix together):
Panko
Basil
Parsley
Starting at DISH #1, roll each cheese stick in the FLOUR, shaking off excess.
Place cheese stick in DISH #2, coating it in the egg mixture.
Then place cheese stick in the panko mixture, being sure to coat well.
Lay each cheese stick on your lined sheet pan and place pan in freezer for about 30 minutes.
Taking the proper safety precautions, let's fry these puppies up.
Once your oil is ready, carefully drop your cheese sticks into the oil. If using a deep fryer, place about 3-5 cheese sticks into your basket (depending on how big your basket is), your saucepan may be able to hold 6-8. Whatever method you're using, be sure to NOT overcrowd your oil. Keep a close eye on the cheese sticks, it should take no longer than 2-3 minutes for each batch to fry.
When done, place cheese sticks on a paper towel lined dish.

Notes

I cannot stress this enough. Please be sure to use the proper safety precautions when deep frying anything. Especially if you are using your stovetop to fry up this recipe. Don't overfill your pot with oil, it can get out of control quick. DON'T drop into oil, carefully place. Hot oil hitting your skin can quickly ruin this recipe.
The cheese sticks that I use are the same cheesesticks you throw into the lunchbox. It seems to be more economical to buy the bulk pack from Sam's/Costco. Use what you need to fry, then the rest can be used as snacks for the family.
I cut my sticks in half because (a) it's a more kid friendly size and (b) the 1/2 sticks fit better in our fry basket.
Feel free to show love to other types of cheese.
I actually have nothing against the store bought frozen fried mozzarella. I do, however prefer the panko breaded fried mozzarella and I have never seen that in my grocery store freezer.
The links I provided above for the Ranch dressing and Marinara sauce are for homemade recipes. Bottled versions also work well.
We use vegetable oil, but go with whatever oil you use for frying. I have not attempted this recipe in the air fryer, however I'm sure it's doable.
The mozzarella in the picture below was breaded start to finish by my kids. I cut the stick in half and set up the breading station, but once I gave them instructions, they were good to go. My point in sharing this? Don't be afraid to get your kiddos in the kitchen and put them to work.
It's okay if you do not have the need for 36 fried mozzarella sticks. Cut down the recipe as you see fit and adjust your breading stations accordingly.

© Merrie J

Category: Appetizers and Party Food

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Steak Seasoning

By Merrie J | February 7, 2016 - 1:00 am |June 30, 2020 Steak Seasoning
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Steak Seasoning

I have not one great story to share here. I only decided to make this recipe because I was going to make another recipe that called for steak seasoning. And while I could’ve just bought it from the store, I found a recipe that was just too simple to pass up.

While I try to be somewhat healthy when it comes to preparing food for the kiddos, it’s no secret that I’m not the healthiest of BXTCHES. However, I do subscribe to the idea of. . .if you can make it at home, you should. It certainly allows you to control the quality of ingredients you are putting into your family.

After finding this recipe, I just did a quick screenshot to save it, so I’m not super positive where it came from. Although, I am quite sure it came from: foodnetwork.com, even though I cannot find it now to save my life.

Like this BXTCH always says, read through ALL of the recipe and notes before going for it.

Steak Seasoning

1/4 cup kosher salt

1/4 cup black pepper

1/4 cup onion powder

2 TBS chili powder

2 TBS garlic powder

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Combine all ingredients and store in an airtight container.

I suppose you can use this on any type of meat you heart desires, but, it is a steak seasoning. . .so burgers and steaks are probably the best canvas for this deliciousness.

Add some heat by adding 1/2 tablespoon of crushed red pepper.

While I’m from the “just eyeball it” way of thinking, if you’re needing some guidance, use about 1 tablespoon of seasoning to 1 pound of meat.

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BXTCHES Gotta Eat: Disclaimer

By Merrie J | September 4, 2015 - 1:40 am |September 4, 2015 BXTCHES Gotta Eat: Disclaimer
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Okay BXTCHES,

Here’s the deal:

We here at BxtchesBeBlogging love to eat and obtain the recipes you see here from different sources. Some are from cookbooks, some from the internet, and some from our own creativity. We ALWAYS give credit where credit is due and will ALWAYS link you back to the original recipe or at the very least, tell you where you can locate it. We just ask that you extend the same courtesy.
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However, all food photos that you see on every recipe (on this blog) are the property of BxtchesBeBlogging. If you want to Pin it, FaceBook it, put it on Tumblr, or share on any other social media website, please have at it. BUT, if you have the desire to use the photographs for your own personal use, well, I would ask “why”, because I am a horrible photographer, but if you insist, please just ask permission.

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Crock Pot Corn on the Cob

By Merrie J | April 29, 2015 - 1:09 am |June 30, 2020 Crock Pot Corn on the Cob
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Crock Pot Corn on the Cob

Here is another easy peasy recipe, especially with the summer looming and fresh corn on the cob at the ready.

Another great thing: you get to use the crock pot and spare your kitchen and house the use of the stove. And, you can’t really screw up this recipe, so it’s a win/win all the way around.

Let’s get down to the goods, shall we?

As always, read through the notes prior to beginning.

Crock Pot Corn on the Cob

Aluminum Foil

Fresh corn on the cob (shucked and cleaned)

Butter

Salt

Pepper

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Prep first by

Shucking and cleaning your corn

Cut squares of foil (one for each ear of corn)

Then

Using a small pat of butter, cover the ear of corn, then season well with salt and pepper.

Wrap each ear of corn in the foil and wrap tightly (make sure it is sealed well)

Place in crock pot

Set crock pot to low and cook for approx. 5 hours.

Be adventurous here. I used butter, salt, and pepper. But you can certainly use olive oil instead of butter and any sort of seasonings that tickle you taste buds.

I used a small pat of butter, just enough to cover the ear of corn.

Take advantage of the kiddos here. They will love helping and they make great corn shuckers.

I let my corn cook for 5 hours, realistically, it was probably done at around 4, but after 5 hours, the corn was the perfect amount of done.

Make sure that you wrap each ear of corn well, making sure it’s tightly sealed.

Be mindful of young taste buds. Don’t go too heavy on the pepper for the kiddos.

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Four Cheese Manicotti

By Merrie J | January 4, 2015 - 11:13 pm |June 30, 2020 Manicotti
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Four Cheese Manicotti

I am not a really big fan of Spaghetti Warehouse. But, when we decide to dine out there, I always get Manicotti. This is one of the dishes that I’ve never really thought about making at home, but I came across a recipe and thought “why not?”

My son is the picky eater in the house (along with the hubby), but the daughters ate this up. They loved it. We chose to make 2 different pans, using only one box of pasta, but one pan was with our Crock Pot Marinara Sauce and the other was with our Alfredo Sauce. Both turned out so much better than what I get at Spaghetti Warehouse. The only thing missing was their delicious bread.

This is pretty easy to put together, just make sure to read the notes before preparing.

I KNOW THAT THERE IS NOT ONE THING ABOUT THESE DISHES THAT SCREAM “HEALTH FOOD”, MODERATION FOLKS, MODERATION!

The impulse for this recipe came from here.

Four Cheese Manicotti

1 box (12 to 14 shells manicotti noodles)

15 ounces ricotta cheese

4 ounces cream cheese

1/2 shredded Parmesan cheese

8 ounces of Mozzarella (this will go into your filling)

2 large eggs

1 to 2 cups of shredded Mozzarella (this is going to top your dish)

salt and pepper

3 to 4 cups of Crock Pot Marinara or jar sauce of your choosing.

3 to 4 cups of Alfredo Sauce

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Preheat oven to 350 degrees F

Prepare Manicotti noodles according to package directions. Lay out on sheet pan to allow to drain and cool down.

In a large bowl combine

Ricotta

Cream Cheese

Parmesan Cheese

Mozzarella Cheese (8 ounces)

Eggs

Salt and Pepper

Make sure ingredients are well mixed, then place filling in either a pastry bag or a gallon ziploc bag. You will cut just enough off of the tip to allow the filling to flow well into the manicotti shell (about 3/4 in.).

In a 9×13 pan, ladle about 1 cup of whatever sauce you are using. Spread around until the bottom is covered.

Taking your piping bag and a manicotti shell, pipe the filling into one side of your shell until it is 1/2 full, then turn around and fill the other 1/2. Place shell in pan and continue to fill remaining shells.

Once all shells are placed in pan, cover with the remaining sauce, then top with Mozzarella cheese.

Bake in 350 degree oven, uncovered for 30 minutes.

When I prepare this dish, I use half the shells for Marinara Sauce and half for Alfredo Sauce. I’m only using 1 box of pasta. They will each use a 9×13 pan. If you choose to only use one sauce, you will probably still need a second pan.The filling should be enough for (1) box of shells.

For the sauce amounts, if you are making both types of Manicotti and are going to use a jar sauce, 1 jar of each should be enough (depending on how saucy you like it). I used my recipes for Crock Pot Marinara and Alfredo Sauce for this recipe, so honestly, I just ladled sauce onto the bottom of the pans, and then topped with sauce until I was satisfied.

When it says to use 2 cups shredded Mozzarella for the toppings, that is 1 cup for each pan. This is your dish, use more, use less, totally up to you. Hell, you don’t even have to use Mozzarella if you don’t like it, but are there really people who don’t like Mozzarella? Hmmm, crazy.

You don’t really have to cook your shells, I do because I prefer it that way. If you choose to not cook your shells before baking, you will need to bake for about 60 minutes.

I choose to bake my dish uncovered because I only bake mine for 30 minutes. However, if you are going in with uncooked noodles, then you probably should cover your dish(es) with foil for the first 45-50 minutes of baking, then uncover for the remaining 10-15 minutes.

On a very unhealthy note, make sure you serve with some good, crusty bread to sop up all of your sauce, but throw in a side salad to balance it all out.

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Alfredo Sauce

By Merrie J | December 30, 2014 - 10:41 pm |June 30, 2020 Alfredo Sauce
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Alfredo Sauce

If you have been under the assumption that a homemade Alfredo Sauce is a no go because it’s just too difficult, well, I’m here to put your mind at ease.

This is the recipe that we use whenever we make a recipe that requires Alfredo Sauce. I can’t even tell you how many years we’ve been using this, but I can say that we NEVER buy Alfredo Sauce in a jar.

Here’s the thing, there is NOTHING healthy about this recipe, except maybe it’s low carb, but really? There is a ton of fat and calories in this recipe, but it’s nice to indulge every once and a while.

PLEASE read through the entire recipe before beginning. I have listed the steps in the recipe as well as pictures. This is not a complicated recipe, but once you get past step 1, it will move quickly.

Alfredo Sauce

1 1/2 quarts of heavy whipping cream (I know the picture shows one quart, but we used 1 1/2)

1 canister (7 ounce of Kraft Shredded Parmesan, Romano, and Asiago Cheese Blend (see pic))

2 large egg yolks

1/2 tsp salt

1/2 tsp garlic powder

1 tsp black pepper

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Listed in steps, please refer to the pictures listed as well

STEP 1: Pour entire quart of heavy cream in a saucepan over high heat (actually one notch below high) and allow to boil

STEP 2: Once cream begins to boil (stir to avoid overflow) reduce heat to medium and allow to reduce and thicken-this should take about 20 minutes. Be sure to stir occasionally.

STEP 3: Look at the picture, this is after 20 minutes.

STEP 4: Add the entire canister of the cheese blend. Be sure to whisk the entire time to incorporate the cheese throughout the cream and to allow cheese to melt.

STEP 5: Whisk, Whisk,Whisk then remove from heat. Add salt/pepper/garlic powder. Mix well.

STEP 6: In a separate bowl, whisk the egg yolk.

STEP 7: Add a small amount of the cream mixture to the egg yolk (only about 1 or 2 ladles). Mix well.

STEP 8: Add the remaining cream mixture to the egg yolk mixture (step 7) and stir thoroughly.

It will take a while for the cream to start boiling and for it to thicken and reduce. But once this happens, the steps will speed by, so be ready.

Once the cream starts to boil, begin to whisk, vigorously. It will overflow if you don’t continue to whisk.

This will yield you about 1 1/2 quarts of sauce. You can easily double this if needed.

The seasoning amounts listed are what we use, feel free to increase or decrease to your liking.

This is good the next day and maybe the day after. Once you hit day 4, it is not going to hold itself together well. To reheat use microwave or stove.

This is a very versatile recipe. Use it for:

Fettuccine Alfredo. Add chicken and make a delicious Chicken Alfredo or my favorite way to eat Fettuccine Alfredo is to mix some Basil Pesto into the Alfredo sauce and top with chicken, sliced mushrooms, and red bell pepper.

Manicotti

Chicken Alfredo Lasagna

Alfredo Pizza

Be creative.

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Lemon Blossoms

By Merrie J | December 29, 2014 - 10:39 pm |June 30, 2020 Lemon Blossoms
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Lemon Blossoms

I admit, I do love Paula Deen. And most of her recipes that I have tried, have worked out fantastically. This one is not different.

This is such a great potluck dessert and is SOOOOO simple.

Paula Deen’s recipe is right here y’all.

Lemon Blossoms

FOR THE BLOSSOMS

18.5 ounce box yellow cake mix

3.5 instant lemon pudding mix (not prepared)

4 large eggs

3/4 cup vegetable oil

FOR THE ICING

4 cups confectioners’ sugar

1/3 cup fresh lemon juice

zest of 1 lemon

3 tbsp. vegetable oil

3 tbsp. water

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Preheat oven to 350 degrees F.

Spray miniature muffin pan with cooking spray.

Combine

Cake Mix

Pudding Mix

Eggs

Oil

Blend well with an electric mixer for about 2 minutes.

Pour a small amount of batter into each muffin tin (filling about halfway).

Bake for approx.12 minutes

Turn out onto tea towel or cooling rack.

FOR ICING

Sift the confectioners’ sugar into a large mixing bowl

Add the lemon juice, zest, oil, and water.

Mix with spoon or wire whisk until smooth.

**To ice the blossoms

Make sure they are cool.

Dip top into icing, pull out and using a angled spatula or butter knife, scrape the excess and place blossom onto a rack (put foil or pan underneath to catch the excess icing).

I’m all for using a store brand on a product where there is no difference in taste. I have tried the store brand pudding here and I did not like the taste. I tasted very powdery. So, I really recommend Jell-O brand.

This is very lemony. With the pudding in the cake and the zest and juice in the icing, the lemon comes powering through. Cut on either the zest or juice if you need to.

I use about 1/2 – 3/4 tbsp of batter in the muffin tin. I have actually used more, but as it cooks it will spill over and then it starts to connect with the other blossoms and isn’t very pretty.

Makes great snacks for the lunchbox.

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Teriyaki Sauce

By Merrie J | November 24, 2014 - 6:12 pm |June 30, 2020 Teriyaki Sauce
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So this is one of those recipes that is difficult to make in my house. Not because the recipe is too difficult to prepare, but because I have a husband that is pickier than most toddlers when it comes to trying something new. But, lucky for me and the kiddos, it’s Thanksgiving week and that not only means sleeping in, but also being able to actually cook a lunch. And since the hubby works overnight, I don’t have to take his lunch suggestions into consideration.

This recipe can easily be doubled, which I highly recommend.

Takes about 15 minutes (start to finish)

Yields: about 1 1/2 cups

Teriyaki Sauce

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup water

1/2 tbsp sesame oil

2 inches fresh ginger (grated)

2 tbsp corn starch

1/2 tbsp toasted sesame seeds

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Place corn starch in small bowl and add enough water to make a slurry, stir and make sure that corn starch is dissolved (this will be used to thicken your sauce)

Combine all ingredients (EXCEPT CORN STARCH and SESAME SEEDS) in a medium pot

Cook over medium heat until brown sugar is dissolved

Once brown sugar is dissolved, turn heat up to medium high and add corn starch mixture

At this point, the sauce will thicken very quickly

Add sesames seeds and you are done!

Use this wherever you would a teriyaki sauce.

Chicken Teriyaki

Chicken Teriyaki Meatballs

Chicken Teriyaki Meatball Subs

Freeze your ginger. It will last longer and be a cinch to grate

Another one for the “freezes beautifully” section.

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