Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 8:00 AM by Nikki @ NikSnacks in , , , , ,    12 comments
The month of March is here!  The age-old question: "Will March go in like a lion and out like a lamb?" will be asked over the next few days. With all of the heinous Winter weather, low temperatures, bouts with influenza and general seasonal sadness, I'm absolutely ready for some reprieve.


My Winter has been going fantastic, actually. I usually shut down my blog for four months a year (January through April) because I need to regroup, refresh, plot, plan and test recipes so I can come back full force after Spring Thaw. This year, I've decided to simply scale back and focus on smaller non-blog projects and build my personal chef business. It's really been fantastic and if it weren't for the ice and snow, I'd be doing a little better!

It's important to have a familiar, simple, hearty meal on standby to help melt those Winter blues away. I'm mentally melting all of the lingering Winter snow with my grandma's pinto bean recipe. I really miss her and I know she's looking over my shoulder as I add the bacon to the pot.

I usually eat it as a main meal and have no issues filling up on a meat-free, protein-filled bowl of childhood memories and do a little diced white onion for crunch. I've added my own fun twist by topping the beans with buttery, cornbread croutons. It's all of the flavor with none of the commitment of a hunk of cornbread that might crumble when you bite into it.



This week, the Sunday Supper crew is sharing "Beantastic" recipes covering everything from appetizers to soups and stews to desserts. That's right desserts.

Beantastic Beginners:



  • Avocado Hummus by Our Good Life


  • Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla


  • Black Bean Chili Nachos by Brunch with Joy


  • Chickpea Fries (Panisse) by Curious Cuisiniere


  • Five Layer Greek Hummus Dip by Food Done Light


  • Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures


  • Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen


  • White Bean and Basil Spread by Peaceful Cooking


  • Bean-a-rific Soups and Stews


  • Butternut Squash White Bean Soup by Magnolia Days



  • Chickpea and Bean Soup by Momma's Meals




  • Classic Cassoulet by Food Lust People Love



  • Navy Bean & Kale Soup by An Appealing Plan



  • Navy Bean Soup by The Messy Baker

  •  


  • Slow Cooker Pork and Bean Stew by Nosh My Way


  • Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread


  • Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen


  • Bean-a-licious Sides:



  • Bean and Cornbread Salad by MealDiva




  • Clams with Black Beans by A Day in the Life on the Farm




  • Gluten Free Green Bean Casserole by Gluten Free Crumbley




  • Gold Rush Baked Beans by Lifestyle Food Artistry




  • Italian Beans and Greens by Simply Healthy Family



  • Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen



  • Pinto Beans With Cornbread Croutons by Nik Snacks

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  • Whiskey Bacon Baked Beans by Sew You Think You Can Cook


  • Incredi-bean Main Meals:


  • Arugula Tomato and Beans Flatbread by Family Foodie




  • Bean and Bacon Tacos by Jane's Adventures in Dinner



  • Beefy Lima Bean Casserole by Cindy's Recipes and Writings

  •  


  • Colombian Red beans - Frisoles Antioquenos by Palatable Pastime

  •  


  • Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef



  • One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks




  • Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats

  •  


  • Skillet Black Beans and Pork by Cooking Chat



  • Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors



  • White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian


  • Amaze-beans Sweet Endings:


  • Chocolate Covered Espresso Bean Bark by Love and Confections

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  • Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips

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  • Flourless Mocha Brownies by That Skinny Chick Can Bake



  • Gluten-Free Black Bean Brownies by Wallflour Girl



  • Gluten-Free Donuts by NinjaBaker





  • Pecan Praline Black Bean Brownies by Rhubarb and Honey



  • Soy Awesome Cookies 2.0 by What Smells So Good?



  • Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens

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  • Sweet Bean Pie by Shockingly Delicious

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  • Vanilla Bean Creme Brulee by Noshing With The Nolands



  • Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Pinto Beans
    Serves 8-10

    1 1/2 lb dry pinto beans, sorted and rinsed (4 cups)
    4 cups chicken or beef broth
    4 cups water
    5 slices bacon
    1 extra large onion, chopped (2 1⁄2 cups)
    1 dash red hot sauce
    1 teaspoon granulated garlic
    4 garlic cloves, chopped
    1⁄2 teaspoon black pepper
    Red wine vinegar, to taste
    Cornbread croutons (recipe to follow)

    Place beans in a large pot. Add enough water to cover by 4 inches. Let soak for 8 hours or overnight. Drain beans. Do not use the soaking water.

    Place beans in a large Dutch oven, and add broth and water to cover beans by 2 inches. Add more water or broth, if needed to cover beans. Add bacon, onion and hot sauce to Dutch oven with beans; Bring to a boil, and cook, uncovered, for 1 hour. Add garlic and granulated after 30 minutes of cooking. After 60 minutes, reduce heat to medium-low, to a simmer, and stir occasionally. Add more water by 1/2-cupfuls if dry, and cook until beans are tender, about 2 hours. Season with black pepper and red wine vinegar, to taste. Serve with Cornbread Croutons.

    Cornbread Croutons

    Cornbread

    3 Tbsp butter (or bacon grease)
    2 cups yellow or white cornmeal
    1 cup all-purpose flour
    1 teaspoon kosher salt
    1 Tbsp baking powder
    2 eggs
    3 Tbsp honey
    1 1/2 cups milk
    2 Tbsp oil

    Preheat oven to 400 degrees F. Put the butter in your baking vessel of choice (preferably cast iron skillet) and place it in the oven while it's warming up. Sift cornmeal, flour, salt and baking powder in a medium mixing bowl. Make a well in the center of the bowl. Beat eggs, milk and oil in the well. Alternatively, beat the eggs, milk and oil in a separate bowl and add to dry ingredients. Stir until thoroughly mixed. Pour into heated pan. Bake 15 to 20 minutes.


    Croutons

    3 cups left over (dry) cornbread, cut into cubes

    1 stick butter, unsalted
    1 Tbsp black pepper
    1/2 tsp salt

    Preheat oven to 350 degrees F. Place cornbread cubes in a bowl. Add butter and seasonings to a sauce pan over medium-low heat. Melt butter in the saucepan and stir occasionally, until all butter has melted and foam subsides. Pour butter over evenly cubes in bowl and toss to coat. Pour the contents on a baking sheet and bake until cubes are lightly brown and crisped, around 15 minutes.

    On 7:26 PM by Nikki @ NikSnacks in , , ,    1 comment
    Did you know that February 26 is National Personal Chef Day?

    Since I am a personal chef, I'm celebrating the day in style in a most glorious fashion and I have a secret to share with you:

    I work part-time at Winston-Salem's most famous brewery and they let me have free reign in the kitchen to come up with the day's menu specials. And have I got some fantastic dishes for YOU!

    Celebrate with me ALL DAY LONG at Foothills Brewing in Winston-Salem on Thursday, February 26!



    Soup of the Day: 5 Onion Soup with a white cheddar biscuit

    A caramelized medley of shallots, garlic, leeks and sweet white onions in a rich broth, garnished with my award-winning white cheddar biscuit.

    Appetizer: Jalapeno pimiento cheese quesadilla with chipotle marinated bacon jam and a lime aioli

    Fresh jalapenos and creamy pimiento cheese swirled with a spicy, sweet bacon jam, griddled in a  buttery quesadilla and served with a tart lime aioli.





    Entrees: a Nik Snacks original, Sweet Potato Lasagna with spinach and blue cheese cream.

    Layers of NC sweet potatoes sandwiched between pasta sheets, luscious ricotta cheese, topped with sharp cheddar cheese and covered with a tangy blue cheese and spinach cream sauce. Decadent dot com!

    Carnivores will delight with:

    BBQ braised brisket over sweet potato grits with cherry pepper gastrique and thinly sliced tobacco onions
    Not depiction of the BBQ brisket, just a pic of some really good food

    Dessert: Krispy Kreme Bread Pudding with a Lemon IPA Custard. 

    Winston-Salem's most famous doughnut baked in a creamy dish and served with soft lemony custard accented with Foothills Brewing's IPA of the month.


    Follow Foothills Brewing on Twitter, Facebook and Instagram to see what's happening behind-the-scenes in the kitchen before you come out to eat!

    I'll be in the kitchen preparing each dish for you, so come on out and taste what Nik Snacks is cooking!
    On 8:01 AM by Nikki @ NikSnacks in , , , , , ,    32 comments
    Did you know that February is National Heart Healthy Month?

    It makes sense that the American Heart Association has linked heart health to February since Valentine's Day is smack dab in the middle of the month and the world is glittered with hearts, candy, love and affection. I'm a firm believer that if you love someone, you will fix them something that will help prolong their life and something that tastes good, too.


    When I first started this blog, 8 out of 10 recipes I posted were heart healthy because I was a guest chef at a health and wellness center and I culled most of my recipes from the classes I taught there. Every ingredient was low or no-fat, reduced calorie or sugar-free. Over the years I've changed my diet and my cooking style and instead of relying on pre-packaged "healthy" foods, I'm all about real, natural whole foods. While I still buy skim milk, today I'm more likely to use real butter (in moderation) and discard anything that is essentially a chemical $%&* storm.

    Speaking of storm, North Carolina is under threat of a winter storm and I've been under the weather as of late. Plagued with a soul-crushing bought of sinusitis with a touch of the flu with a very high fever that lasted for three days, today is the first day I've felt like a normal person. Today is the first day that I've felt well enough to cook for myself. Lucky for me, it's Sunday and it's the only day I'm committed to cooking dinner. I think a big saucier pot of these greens will help me continue on the road to recovery. What do you think?



    I'm slightly obsessed with collard greens right now and I've been eating them with nearly every meal. While kale is all trendy and the preferred dark, leafy green of the day, I prefer collard greens because I grew up eating them every which way. The most common way in the south is boiled to death with pieces of fat back or bacon, lots of salt, onions, spice and doused with vinegar. These greens don't taste like any of that.

    Hearty collard greens or spiced just right with toasty cumin and smoky paprika and accented with fresh herbs, onions and heart-healthy olive oil for a Mediterranean taste. I love these greens. And I think you will, too.

    Greens with Cumin And Paprika

    Collard greens are a favorite to use in this recipe but don't limit yourself. Be creative and use hearty romaine, peppery arugula, sweet escarole, delicate watercress, baby spinach, turnip or beet greens, trendy kale or rainbow chard to add a little color to your table.

    Serves 3
    6 cups greens
    2 garlic cloves
    1/2 cup chopped parsley
    2 tsp paprika
    2 tsp ground cumin
    1 Tbsp olive oil
    2 Tablespoons chopped shallots or red onion

    Start by discarding any inedible parts of the greens: stems and tough ribs. Chiffonade the greens by stacking them up and rolling them up into a tube and slicing them crosswise. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain. Chop the garlic with the parsley then add the paprika and cuonion


    Warm the oil in a wide skillet over medium heat. As soon as the oil releases its flavor and starts to shimmer, add the shallots, then the greens and the garlic/herb mixture. Cook, stirring frequently, until any extra moisture has evaporated. Serve.

    Lori of Foxes Love Lemons and Ethel of eatingininstead  have organized the Sunday Supper crew's heart healthy recipes and I'm sure you can find a recipe or two to add to your loved ones' menu today! Check 'em out:

    Better for you breakfasts:
    Jump start your health with these appetizers:
    Soups that'll win your heart:
    Veggies, Sides, & Salads your heart will thank you for:
    Snack healthy!
    Healthy is the center of attention in these main courses:
    Staying healthy doesn't mean giving up desserts!
    We heart wine.

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
    On 12:00 AM by Nikki @ NikSnacks in , , , , , ,    3 comments
    January has come to a close. Raise your hand if you're still on a healthy kick.
    Raise your hand if you want to give me a healthy kick for talking about your diet.

    Either way, I still want you to be healthy, so I'm presenting this Milk Poached Cod for this week's #WeekdaySupper. You can make this restaurant-quality dish in 20 minutes or less! Flaky cod is bathed in a buttery milk broth and simmered with fresh greens, roasted red peppers and minced garlic for a light, quick dinner. Technically, it's a soup because of the broth, but I just call it "ahhh-delicious."




    Are you ready for this incredibly simple meal that will be ready in the blink of an eye? I thought so.
    A little bit of chopping and one pot is all you need to get it done.
    A few recipe notes:

    • Easily substitute coconut or nut-based milk for a richer flavor.
    • Firm-fleshed fish and seafood like sea bass, swordfish, halibut, scallops and shrimp are also great substitutes.
    • Most any green can be used in place of collards: kale, mustard, turnip, beet, chard, watercress, arugula, radicchio and even carrot tops can change up the flavor and texture of the dish.

    I have to share with you: This is my 400th post on Nik Snacks. I did a little math (boy, do I hate math) and that puts me at ONE post a week on average (but boy, do I love blogging) over a six year period. I usually take a yearly blog hiatus of about 3 months but for 2015, I'm making it a personal goal to thug it out and soldier on through the winter to bring you recipes that inspire me and make me want to make you want to eat. My blog is not the sum of its parts as is just a small fraction (gahhh, more math!) of my little multimedia business over here. So whether you're a long-time fan, a first-time reader (hi!), an email subscriber (thank you!) or a repeat offender (two thumbs up), I appreciate you!



    SO--Open up that menu planner of yours (you know you got one for Christmas. Go ahead. Break it out) and put down this and the four other #WeekdaySupper recipes for you and your family to enjoy this week or next.

    Monday - Asian Peanut Noodles with Chicken by Recipes Food and Cooking
    Tuesday - Sanma Teriyaki by A Mama, Baby & Shar-pei in the Kitchen
    Wednesday - Turkey Reuben by Feed Me, Seymour
    Thursday - Chicken with Lemon and Olives by eating in instead
    Friday - Milk Poached Cod with Winter Greens by Nik Snacks
    Sunday Supper Movement


    Milk Poached Cod With Winter Greens
    Serves 4

    1 tablespoon olive oil
    2 cloves garlic, minced
    1 roasted red pepper, julienne
    4 Tablespoons butter, unsalted
    4 1/2 cups milk
    1/2 teaspoon sea salt
    4 cod fillets (1/2 lb each)
    4 cups collard greens, ribs and stems removed, leaves chopped fine, like chiffonade
    Salt and pepper, to taste

    Sprinkle salt and pepper on each side of the cod fillets and set aside.

    Heat the oil in a large skillet over medium-high heat. Sauté the roasted red peppers and garlic, until tender, about 2 minutes.

    Add the butter, milk, and ½ teaspoon salt to the skillet and bring to simmer. Gently place the fillets into the milk broth. Cook for 5 minutes. Flip with a slotted spoon or fish spatula and cook for another 3-5 minutes, until the fish flakes.

    Remove the fillets from the broth and place each in a wide soup bowl.

    Add the greens to the skillet. Continue cooking until the greens turn bright green and are crisp tender, about 5-7 minutes. Evenly spoon the broth with the greens and peppers into each bowl.

    Serve.




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    On 6:00 AM by Nikki @ NikSnacks in , , , , , , ,    21 comments
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeHero #CollectiveBias


    Have you ever been tailgating? Usually tailgating is done in a parking lot, near your car right before the big game. Sometimes, you just want to stay home and go low-key with your game day spread. You can cut out the middle man and just make it all happen at home. As much as I love going out and meeting my friends for a social gathering, sometimes this social butterfly just wants to chill at home with her family without turning on the oven or the stove, grub on some wings and watch the game in her yoga pants.

    Everyone knows I'm a professional private chef and I suspect everyone thinks I'd never in a million years purchase prepared wings from the deli. You are wrong, sir. Very wrong. I need a break from being chained to the stove, too. As a matter of fact, you may find me in line at the Walmart Deli asking the clerk for a "sample" of a wing or two before I do my shopping. I'm very familiar with these wings. And soon, perhaps you will be too.





    I do, however, find it mandatory to make my own dips to go with the wings. I can't 100% throw caution to the wind!




    So go on. Go ahead and create a great game time experience with deli wings, hot wings, or even General Tso's wings from Walmart Deli for Tyson. You can also choose the pick 3 bucket if you can't decide which wing your family or your yoga pants will like best. You get to be a #GameTimeHero with Walmart Deli wings and this trio of Triple Cool Ranch Dips. A lot of people call Ranch dressing "The Ketchup of the South" because we dip everything in it. French fries, pizza, vegetables, potato chips, hot dogs, and yes--our chicken wings, too.

    I went to Walmart and grabbed a couple pounds of bone-in buffalo wings and hot wings. They're so easy to pick up. Whether you're the host or a guest, everyone will be happy to see you with these wings in-tow. The hot wings are easily paired with this trio of cool ranch dips: peppercorn, basil and classic. Each dip has the same base but with a little extra twist, you get to create three unique flavor profiles.



    The peppercorn is spicy, and adds a little kick to the tangy flavor of the ranch.
    The basil is earthy, and my personal favorite. 
    The classic ranch, of course, will satisfy any dip lover.

    Let me show you how to make the Triple Cool Ranch Dips:


    And then

    And finally:


    Triple Cool Ranch Dip
    Yield: 2 Cups

    2 Tablespoons minced red onion or shallot
    2 tablespoons chopped dill
    1 Tablespoon chopped parsley
    1 small clove garlic, minced
    2 teaspoons white wine vinegar or lemon juice
    1/2 cup Greek yogurt
    2 tablespoons mayonnaise
    1 cup buttermilk
    Salt and freshly ground black pepper, to taste

    For peppercorn ranch, add: 2 Tablespoons freshly ground black peppercorns
    For basil ranch, add: 2 Tablespoons chopped basil

    In a bowl, combine the red onion, chopped dill, parsley, garlic, vinegar, yogurt and mayonnaise. Whisk to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt and pepper. Divide into three serving bowls. Add additional peppercorns or chopped basil to two of the three bowls. Cover and refrigerate for an hour to allow the flavors to develop.

    Last, but not least:
    You can become a Game Time Hero very easily by clicking on this link so you can check to see if there is a Tyson demo at a Walmart near you!
    On 8:00 AM by Nikki @ NikSnacks in , , , , , , , ,    25 comments
    Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

    Are you ready for the big game? I know I am.
    I come from a football-watching, smack-talking family. We love football. I mean, LOVE. We have draft parties in the Spring (which is usually around my birthday, double yay for me!) and buy the Sunday package from our satellite provider.

    We cover our beds with football-themed blankets in the fall and weep every winter when football is over. Basically, we're depressed from February until August when pre-season football starts.

    We're the first ones to plan our work and vacation schedules around our favorite team's schedule. We go to a few games a year (if we can) and we're the annoying people with flags on our car and window spray paint on our back windshield, talking junk to the other drivers as we drive by on game day.

    I've got the day off from work on February 1, I've already retrieved my team's jersey from the dry cleaners, cued up the DVR (for those memorable play-back moments we just HAVE to see again) and dusted off the remote for some hot football-on-tv action.

    My favorite teams won't be playing in the big game, so for me--it's all about the food and the commercials. Does anyone really watch the game for the gridiron action anymore? No matter because this week I've been selected alongside of members of the #SundaySupper crew to create some "Supper Bowl" appetizers featuring Gallo Family Vineyards wines. I'm making Spicy Sticky Chicken Wings and Onion Rings to pair with Gallo Family Vineyards White Zinfandel. I'm not sure why, but wings always taste better with football, friends and adult beverages.



    My wings can be made in a slow cooker or the oven. They're baked in the oven and then simply tossed with a sweet yet spicy sauce and garnished with onion rings. But these aren't just any old onion rings. They're tobacco onion rings. They're called this because they're sliced thin, battered and flash-fried until they look like shredded tobacco when they're done. I'm from North Carolina where tobacco used to reign king and they are a treat when served on anything. Served alongside the meaty, juicy wings hot from the oven, the onion rings add another layer of spice, crunch and turn the wings appetizer into decadence that you normally wouldn't have for game day appetizers.



    Now is the time to go over the top and pull out all of the stops. I'm my opinion, most wings are fried on game day because it's easier to dump batches in a hot vat of oil than to carefully lay them in a single layer, watching them and flip them over as they crisp up in the oven.

    Also: I prefer the flat part of the wing (called flats) compared to the cutesy little drumettes. There's more meat in the meat-to-bone ratio and if you purchase them in bulk, they're less expensive. Little known fact: The flats are where it's at.

    Whether you're hosting or traveling with your appetizers to a pot luck game day situation, Gallo Family Vineyards wines are the perfect foil to the perfect game day foods. The classic bright fruit flavors of White Zinfandel will help cool your mouth from the spicy zest of the wings and onion rings.

    Do you need help planning? Click here to find football finger foods courtesy of Gallo Family Vineyards.



    I know you're already following The Sunday Supper Movement, but let's take our relationship a few steps further and follow Gallo Family Vineyards on all of these social media channels so you don't miss a recipe, a photo, a tweet or an opportunity to watch and share your new favorite Gallo Family Vineyard moments:

    Facebook: https://www.facebook.com/GalloFamilyVineyards
    Twitter: https://twitter.com/GalloFamily
    Instagram: http://instagram.com/gallofamily
    YouTube: http://www.youtube.com/gallofamilyvineyards

    Plan your game day menu by checking out the 20 recipes cultivated just for YOU by the Sunday Supper crew:



    Spicy Sticky Chicken Wings
    Serves 6-8

    3 pounds chicken wings, cut into 2 pieces with wing tips removed
    2 tablespoons minced fresh ginger
    4 small dried red chiles (chile de arbol or dried chipotles are great options)
    1/3 cup soy sauce (I use tamari)
    1/3 cup Gallo Family Vineyards White Zinfendel
    3 tablespoons oyster sauce
    3 tablespoons mirin
    3 tablespoons sugar
    Onion rings, recipe to follow

    Preheat oven to 400F. Layer chicken in 2 baking pans covered with aluminum foil, in a single layer. Bake for 20 minutes, flipping halfway through.

    Meanwhile, in a large skillet on the stovetop, add the ginger, chiles, soy sauce and cook over medium heat, stirring, until fragrant, about 1 minute.

    Add the Gallo Family Vineyards White Zinfandel, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the sauce comes to a thick glaze, about 8 minutes. Discard the chiles, transfer the chicken wings to bowl and pour the sauce over them. Toss the wings in the sauce using tongs until the wings are completely covered. Scatter the onion rings on top and serve on a platter or other serving dish.

    Tobacco Onion Rings



    1 large white onion
    2 cups buttermilk
    2 cups flour
    1 scant tablespoon salt
    1/4 to 1/2 teaspoon hot sauce
    Canola Oil, for frying
    Slice onion very thin using a mandolin or a sharp Chef's knife. Place in a large bowl and cover with buttermilk and hot sauce for one hour.
    Combine dry ingredients and set aside.
    Heat oil in a Dutch oven or large stock pot to 375 degrees.
    Dredge a handful of onions in the flour mixture, shake off excess flour and buttermilk, and lower the battered onions into the hot oil. Fry for 3-4 minutes and remove as soon as golden brown.
    Repeat until onions are gone. Season with salt, serve immediately.


    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world.

    Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.


    To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RedVelvetLove #CollectiveBias

    Have you ever had a day where everything has gone wrong and the only thing that will make it right will be to climb back in bed and start over? That was me today.

    In preparation for this post, I lost my marbles. Literally. In my excitement to keep the Red Velvet Swirl Pancakes a secret from my favorite Valentine, I ripped open the bag of Red Velvet M&M's and they scattered every which way, including loose. I'm going to be finding M&M's for days, I know.

    I thought I'd add a little special mimosa in a glass tumbler and I dropped the glass, stepped in the shards, couldn't find any bandages, and spilled red food coloring allllll over the kitchen counter, which is a nice shade of pink now. How festive, right?

    In an attempt to capture an action shot of syrup cascading down the tower of pancakes, I spilled maple syrup on me, the table, my table props, my cell phone, the kitchen counter--it was a total disaster. While I'm attempting to clean up Syrup Gate, the doorbell rang and it was the UPS guy who needed my signature for a package. So I take my syrup-covered-wiry-haired-still-wearing-pajamas-at-3-PM self to the door, and I swear, I scared the guy. I scared myself.

    My only saving grace: the look on my mom's face when I presented the pancakes to her.



    My mom has always been my favorite Valentine. To celebrate minor holidays, I always cook breakfast for her. Valentine's Day is no exception. Candy-filled breakfast is by no means nutritious, but spending time together and enjoying a whimsical breakfast is our idea of a good time.

    In my opinion, I have never had a good Valentine's Day in the classic sense. I've never had a boyfriend or someone to lavish me with gifts, cards, jewelry and chocolate. Okay, one year I had a secret admirer stalker, but that doesn't count. I've also not given out Valentines to anyone outside of my family since 5th grade. That's probably going to change this year after everyone finds out about these pancakes.



    M&M’s® Red Velvet, y'all! They taste JUST LIKE red velvet. For real. I'm not even kidding. These M&M’s® are exactly what they sound like: red velvet milk chocolate M&M’s®! They're smooth, creamy and completely chocolate. I love them. They are a limited edition candy that you can find exclusively at Walmart.

    See more great M&M's® Red Velvet recipe and party ideas at myconfectioncorner.com/valentines-day where you can also download a coupon to save on your M&M's® purchase.






    Red Velvet Swirl Pancakes
    Yield: ~36 pancakes

    Red Velvet Pancake Batter
    1 cup all-purpose flour
    1/2 cup powdered sugar
    1/4 cup unsweetened cocoa
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup buttermilk
    1 egg
    1/4 cup granulated sugar
    1 Tablespoon red liquid food coloring

    Buttermilk Pancake Batter
    1 cup all-purpose flour
    1/2 cup powdered sugar
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup buttermilk
    1 egg
    1/4 cup sugar

    1 package M&M's® Red Velvet



    Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Repeat in a separate large bowl for the buttermilk pancake mixture. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet over medium heat. Dot each pancake with 3-5 M&M's® Red Velvet candies. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook an additional minute more. Serve immediately with maple syrup OR place in a single layer on a baking sheet in a 200°F oven up to 30 minutes, to keep warm.