Sauerkraut Salad

I went to college in Missouri.  Not far from a quaint little town called Hermann.  Famous for it's wineries, bluffs and most importantly, Oktoberfest.  Oktoberfest was so popular, our college actually provided buses to and from the wineries on the weekends.  Just to be on the safe side.  Sitting on the bluffs overlooking the river, drinking cold wine from the bottle (because that is so classy) and doing the Chicken Dance.  Now those were the days.  If dancing our way to polka music back to the buses wasn't enough, all along the way, the folks in town were grilling and selling their products.  In front of every home, business and church were bake sales and craft shows. And folks handing you grilled sausages topped with sauerkraut left and right.  That is where I decided I liked sauerkraut.  Probably because it was the REAL THING, made by a sweet little old German lady.  Now I love to eat it, we have it all of the time.  It's especially good in this salad, and the Chicken Dancing is optional! 

Sauerkraut Salad...Just like my old
Oktoberfest Days...

In a large bowl combine drained sauerkraut
with onion, celery, green pepper and carrot.

Add drained pimiento peppers.

Combine sugar and vinegar in a sauce pan.

Bring to a boil until sugar is dissolved.

Pour over vegetable mixture.

Cover and refrigerate overnight.

Guten Appetit!

Grilled Chicken with Goat Cheese & Balsamic Tomatoes

I like fancy.  But I love easy.  My favorites are things that look and sound "high-tech" but are really simple when you get down to it.  That way my guests think I'm Martha Stewart and I don't spend 90 hours in the kitchen making the meal and cleaning up the mess.  And face it, grilled chicken is about the most boring thing you can eat next to your shoe.  Unless you doctor it up.  And believe me, goat cheese and balsamic tomatoes are the tastiest things ever to doctor up a grilled chicken breast.  Impress your guests!  I did.

Hello Easy and Elegant!

The Line-Up!

Combine olive oil and balsamic vinegar.

Season with salt and pepper.

Add chopped tomatoes
and parsley.

Stir to combine.

Place grilled chicken breasts on plates.
Top with crumbled goat cheese.
Spoon tomato mixture over.
Impress your guests.

Corn Fritters...Like Hush Puppies Only Awesomer!

I love hush puppies.  I just don't like the fish that goes with them.  And for some reason I feel like there is an unwritten rule that says I can't make hush puppies unless I fry fish.  I know, I know it's free country and I can fry up whatever I want in my kitchen but I always feel like the Hush Puppy Police are out there somewhere, just waiting to pounce on me.  I came across this old recipe for corn fritters and it reminded me of hush puppies without the stigma.  The fritters are light, fluffy and slightly sweet.  A perfect summer side dish.  I served them with honey butter.  You know, just to take the edge off the already deliciousness.  And I can tell you one thing, Mr. Devilish Dish is mighty glad I found this recipe.  Because I walk around constantly saying, "I want hush puppies Daddy." just like Junior says to his father Sheriff Buford T. Justice in Smokey and The Bandit.  Now that I have corn fritters, I don't want hush puppies so much.  Ah...The little things that push that man over the edge!

Okay...Yum!

Only 4 ingredients.

Combine milk and egg.

Add baking mix.  Stir until fairly smooth.

Add drained corn. 

Drop by teaspoonfuls into hot oil.

Fry until golden.  About 4 minutes.

Drain on paper towels.

Serve with fried chicken tenders,
homemade pickles and
farm fresh cantaloupe. 

Or just serve them up with honey butter!

"I want hush puppies Daddy!"

Creamy Basil Chicken over Angel Hair Pasta

Thursday is "Golf Night" at our house.  Well for Mr. Devilish Dish it is.  For me it is usually "Stay At Home And Keep Supper Warm Night."  I should just tell him to eat a hamburger at the golf course, but it's kind of fun to have the kitchen all to myself.  And it's a good time to try out recipes that are either the make-ahead or keeps-warm-well style.  On top of this recipe holding up well to sitting around and waiting for golf to be over, it uses fresh basil which is about the ONLY thing the heat has not killed in my garden.  Win Win for me.  Not only did Mr. DD like it, he commented, "You can make this again tomorrow night."  #Winning!

You know it's good if your husband says,
"You can make this again tomorrow night."

The Creamy Basil Chicken Line-Up

Dip chicken in milk,
then into seasoned bread crumbs.

Cook chicken in melted butter
on both sides until juices run clear
and chicken is done.  Remove
chicken from skillet and set aside.

Add chicken broth to skillet
Bring to a boil and stir
frequently to loosen the browned
bits from the pan.  This is called
"de-glazing."  Add cream to skillet.

Add drained pimiento peppers.

Stir in Parmesan cheese.

Add basil.  Adjust seasonings if necessary.
Stir until sauce is heated through.

Place chicken breast on cooked
angel hair pasta and top with cream sauce.

500 Fan GIVEAWAY! Woo-Hoo!!!

I'm so excited to announce last weekend on The Devilish Dish Facebook Page, I reached 500 fans! 
Now I'm actually well over 500 and it is time to celebrate with a little giveaway!
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To enter yourself in the giveaway, please do the following:

"LIKE" The Devilish Dish on Facebook, by visiting The Devilish Dish Facebook Page and clicking the "LIKE" button next to The Devilish Dish name.
                                     AND THEN:
Come back here to my blog, and leave a comment under THIS GIVEAWAY POST, telling me that you "LIKED" The Devilish Dish on Facebook AND a fun fact about my great home state of OKLAHOMA!  (If you don't know one, then make up something clever, I'm not a geography teacher.)
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The contest is open until Midnight CST Sunday, August 21st and open to all residents of the United States and Canada.  (Sorry overseas friends, I'm not loaded enough to mail stuff far far away.)
I will select a winner via Random.org on Monday, August 22nd.

The winner will be announced on Facebook, at which time terms of claiming your prize will be posted.
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This is my first ever giveaway and I'm pretty darned excited.

Here's what the LUCKY, and I mean LUCKY winner will receive:

What the winner will receive:
An Oklahoma oven mitt, carefully selected at
one of Oklahoma's finest truck stop gift shops,
A package of Shawnee Mills (Made in Oklahoma)
Biscuit Mix, a package of Scott Farms (Made in Oklahoma)
Territorial Dip Mix, and a fun buffalo cookie cutter.
What the winner will not receive:
My old cowboy boots
OR
My kitchy, antique Oklahoma tray.
(Those my dear friends are called photo props.)

Imagine receiving THIS package of FUN in your mailbox!

This is my first ever giveaway and I'm very excited about it.  So even if you aren't, be nice and go along with me.  Also I'm sorry to say I couldn't send each and every one of you a diamond dog collar but I'm not exactly loaded here.  I just run this blog for fun!

I CAN'T WAIT for you to see what I have selected to giveaway when we reach 1,000 fans.  I'm so excited I could explode. 

Share the love with your friends and family on Facebook, I know everyone wants to enter to win this awesome prize.  (And even if they don't need an awesome prize, they DO need to read my blog and enjoy my yummy recipes!)


7 Facts Blogger Game

There is a fun game going around the food blogging community called Seven Facts.  If you get tagged by someone, there are seven questions you have to answer using previous posts from your blog.  I was tagged by Helena, from the Saucy Girl's Kitchen.  Thanks for tagging me, this was fun!

Here are my seven answers based on my previous blog posts and experiences.  Click on Recipe Title to be taken to the Recipe Link!

1.  Most Beautiful Post: Fire and Ice Salad

I chose this one, because I loved how pretty and
colorful this salad turned out.  PLUS,
Mr. Devilish Dish is such a sweetheart and did
all of the beautiful chopping work for me!

2.  Most Popular Post:  Crack Corn

This popcorn actually inspired the name for my blog.
It's super easy to make and world famous.
Give it a try!  It's so addicting.
I hope my blog is too!

3.  Most Controversial Post:  Even The Best Cooks Have Bad Days

I wouldn't call it a controversy,
I'd just call it a mess.  Read how I recovered
from a recipe near-disaster!

4.  Most Helpful Post:  Poaching The Perfect Egg

Considering Eggs Benedict is the best
breakfast you can get this side of Heaven,
everyone should know how to poach
the perfect egg!

5.  Post That Was Surprisingly Successful:  Beau Monde Dip 

I did this post for National Potato Chip Day.
It literally takes 5 ingredients and 5 minutes
to make.  I never thought something this
simple (but tasty!) would be one of my
most popular posts.

6.  Post That Did Not Get The Attention It Deserved: 
     Mother's Day Kleenex Caddy

Okay Okay I'm a food blogger,
not a craft blogger.  But I consider myself
pretty crafty too.  I thought these little dandys
turned out great for the Moms.  I'm not
sure everyone else loved them as much as I did!

Post I Am Most Proud Of:  Taco Soup

Italian Ricotta Cheesecake

I love to bake.  And my family loves cheesecake.  I'm famous (well in my world anyway) for my New York style cheesecakes, but I'm also famous for trying every recipe I can get my hands on.  This cake is wonderful.  The ricotta gives it a rich, smooth, creamy texture.  It's a simple but very elegant dessert and no one will know it started with a boxed cake mix.  Plus if you call it cheesecake you sound really exciting.  My new favorite dessert recipe:

A perfect-textured, moist cake.

The Italian Ricotta Cheesecake Line-Up

Prepare cake mix according
to package directions.

Place batter in a greased
9x13-inch baking pan.

Combine ricotta with cream cheese.

Add sugar and eggs.

Add vanilla.  Beat until
almost smooth.  Swirl into
cake batter with the tip
of a knife.

Bake for 50 minutes until golden.

Remove from oven.
Sprinkle generously with
cinnamon-sugar mixture and bake
ten minutes more.

My new favorite dessert.