Fall’s Favorite Spice Tea

Welcome back to the All Things Southern kitchen. We southerners have learned to be flexible about what constitutes a new season. If the calendar says it’s fall, by golly, it’s fall! Long before our stubborn trees give up a leaf and regardless of whether we need shorts or sweaters, we take our make-the-best-of-it upbringing and deem that the season has arrived. We’ll pull out our pumpkin recipes and seasonal decorations to the hum of the air conditioner. At this house, the first ode to fall begins with The Making of the Tea. Sounds official. It is, Mike. It’s a tradition traced back to my Mama’s house and everything about it feeds my soul from the colors to the smells to the memories of countless cups shared with family and friends– just our listeners. Hence, back by popular demand, I give you Fall’s Favorite Spice Tea!

“Fall’s Favorite Spice Tea”

1 cup instant tea
2 cups lemonade mix
2 cups Tang instant breakfast drink
1 cup sugar (option)
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice

tea

We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, two cups of Tang instant breakfast drink and one cup sugar. They still make Tang? I never see it. Mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice and store it in the pantry in a closed container. Now, whenever you feel the hankering for a great cup of spice tea, just heat a mug full of water and stir in 2-3 heaping teaspoons, depending on how strong you like it. Believe it or not, I used to put 2 full cups of sugar in this recipe. These days I either use half the amount of sugar or leave it out completely! I think there’s plenty sweetness in the Tang and lemonade mix. You can always add a teaspoon to your cup if you need it sweeter. Or stick your finger in it, if you’re as sweet as Shellie. What’d you do, Mike? Nothing! Why?

Folks, if you want a quick wassail flavor, substitute orange juice for the water but do enjoy Fall’s Favorite Spice Tea. It’s great fall flavor from the All Things Southern kitchen to yours.

All Cheesed Up Artichoke Dip

Hello folks, and welcome back to the All Things Southern kitchen.  Pardon me while I get something out of my system…Who Dat?!!!

Yep! It’s football time and that means snack food around these parts. That goes without saying. I’m sharing my All Cheesed Up Artichoke Dip today and you’re going to love it!

cheesyartichoke

Lean in close and I’ll walk y’all through it.

All Cheesed Up Artichoke Dip

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper

 

We’ll begin by taking our food processor and blending an ounce package of cream cheese with a 1/2 cup of mayo. (Most artichoke dips have more mayo in them, but not mine. Trust me. It’s better this way.)

Now, we’ll add our marinated artichoke hearts– fourteen ounces, several diced green onions and our other cheeses. (No need to chop the artichoke, the food processor will do it for you.) I’m using a cup of grated Monterey Jack and a five ounce package of Frigo’s 3 Cheese Italian with — that’d be grated Parmesan, Asiago, and Romano. If anyone’s counting, (and really, why would you?) that’s five cheeses! And the combination of those flavors is what makes this off the charts delicious!

Just season with a dash of hot sauce. Salt and pepper it to taste and spoon it into a small 5×5 or 6×6 baking dish that you’ve prepared with cooking spray.

We’ll bake it at 350 for 30-40 minutes until golden brown and bubbly and knock it out with chips, crackers, or veggie slices. UMMMMMMMMMMMMMMUMMMMM!

Enjoy my All Cheesed Up Artichoke Dip, y’all. It’s good eating, from the All Things Southern kitchen to yours~

Hugs,
Shellie

Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip

Hello folks and welcome back to the All Things Southern kitchen! I’m going to show y’all how to whip up some of my man’s favorite snacks.  We’re making Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip. Ready? Let’s do this thing.

“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Dip:

1/2 cup buttermilk

1/2 cup mayonnaise

2 jalapeno, stemmed and seeded

2 teaspoons minced garlic

2 chopped green onions

juice of one lime

2-3 tablespoons chopped cilantro

salt and pepper to taste

Mushrooms:

2-3 Portobello mushrooms

1/2 to 1 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs (or homemade bread crumbs, crushed fine)

1 tablespoon Cajun seasoning

non-stick cooking spray

mushrooms

I’ve preheated the oven to 425 degrees. Now, I’ll prepare our dipping sauce by putting all of my ingredients in the food processor and giving it a whirl. We’ll use a half cup each of mayonnaise and buttermilk, 2 jalapenos, stemmed and seeded, 2 teaspoons minced garlic, 2 chopped green onions, 2-3 tablespoons chopped cilantro, the juice of one lime and salt and pepper to taste. Once it’s processed into a creamy liquid we’ll refrigerate it.

For our chips, we’ll clean some Portobello mushrooms and slice them into 1/4 inch slices. I’ve prepared a breading station with three bowls. One with two slightly beaten eggs, one with flour that I’ve seasoned with a tablespoon of Cajun seasoning, and one bowl of my homemade croutons that I’ve crushed fine (you can use Panko breadcrumbs if you’d like.)

To coat our mushrooms we’ll dredge them in the flour, dip ‘em in the eggs, and dredge them in the breadcrumbs.  Then we’ll arrange ‘em on a baking sheet that we’ve prepared with nonstick cooking spray. Bake about ten minutes, or until they’re a beautiful golden brown and serve with the homemade jalapeno ranch dip. Have mercy! Enjoy Phil’s Mushroom Chips with Homemade Jalapeno Dip. That’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie