Fried Pasta Chips

Crispy, deep fried bow tie pasta makes the perfect new scoop to serve with your favorite dip! I served the Fried Pasta Chips alongside the Killer Spinach Dip to make the perfect chips & dip combo!

FRIED PASTA CHIPS

INGREDIENTS:

• 1 box (1 pound) bowtie pasta
• oil for frying
• salt to season

INSTRUCTIONS:

1. Cook the pasta according to package directions, but for only half of the cooking time. Drain the pasta.
2. Heat the oil in a frying pan over medium high heat. You need enough oil to cover the pasta ~ depending on the size of your pan probably around a 1/2 cup. Working in batches, fry the pasta until golden, flip & then fry until both sides are light golden brown.
3. Remove from the pan and immediately season with salt. Repeat the process until all of the pasta is fried.

RECIPE INSPIRED BY: Leslie Durso Veggie Dreamgirl


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Killer Spinach Dip #BaconBowl #BaconMonth

So #BaconMonth is almost over.  We're down to this one last recipe.  But it's a good one!!  Who doesn't love a classic Spinach Dip?  And you're probably wondering what could classify a spinach dip as 'killer'.  Well this one is kicked up quite a few notches with the addition of onions, peppers & Petit Jean Meats Peppered Bacon.  I told you, killer.

Petit Jean Meats is also hosting a killer Bacon Bowl coming up in October!! The Bacon Bowl will feature competitors from around the region testing their culinary skills by cooking up Northwest Arkansas’s best dishes that will all contain delicious Petit Jean Meats bacon.Teams can choose to enter either the Entrée or Dessert Divisions, or both, with Petit Jean Meats generously donating their mouthwatering bacon to all who compete.

The Inaugural Bacon Bowl is going down in Fayetteville, Arkansas on Saturday October 26 at 11:00 am.  In addition to bacon sampling, the event will include music, children’s activities, other foods and beverages, and much much more.  Plus, the winner of the Professional Division bacon dish will represent Northwest Arkansas at the 6th Annual New Orleans Food Festival held in the French Quarter in New Orleans!!  So get to making some bacon & keep #BaconMonth going strong!!!

For those interested in competing, online registration for the Bacon Bowl opens to the general public August 1 at www.BaconBowl.net and lasts until Friday, October 18, 2013.

KILLER SPINACH DIP 
YIELD: serves 8-10

INGREDIENTS:

• 1 container (16 ounces) sour cream
• 1 package (10 ounces) frozen spinach, thawed & well drained
• 1 packet (1 ounce) dry ranch dressing mix
• 10 slices Petit Jean Meats Peppered Bacon
• 1 & 1/2 cups frozen onion & pepper blend, thawed

COOKING DIRECTIONS:

1. In a large skillet, fry the bacon over medium heat until crispy. Remove to a paper towel lined plate to cool. Dispose of all but about 1-2 tablespoons of the bacon grease from the skillet. Saute the onions & peppers in the bacon grease until they are tender crisp. Remove from the skillet & allow to cool.
2. In a medium bowl with a lid, combine the sour cream, spinach & ranch dressing mix. Add in the onions & peppers. Crumble the bacon & mix it in as well {optional ~ save 1-2 pieces of bacon to crumble on top of the dip right before serving}. Cover and refrigerate for at least an hour before serving.  Serve with your favorite chips or veggies!

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Pork Tenderloin Sliders with Orange Aioli #UltimateTailgatingParty

 

I'm hanging out with SOUTHERN MOM COOKS today joining in her Ultimate Tailgating Party & sharing the recipe for these simple yet amazingly delicious Pork Tenderloin Sliders with Orange Aioli!  They are perfect for eating on the tailgate of a pickup waiting for the game to start or in your favorite recliner during kick off!!  So head on over & check them out!!!

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