Hot Corn Chili Dip (The Pioneer Woman)



5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving


Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.


Cast Iron Cowboy Steak

Cast Iron Cowboy Steak



Kosher salt and freshly ground black pepper

1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)

1 tablespoon vegetable oil

3 tablespoons butter

8 fresh herb sprigs (such as thyme, rosemary, and oregano)

3 garlic cloves, peeled and smashed


Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.

Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness.

Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

Grilled Corn with Cheese and Lime




8 ears Corn, shucked

1 tablespoon Olive Oil

Kosher salt

1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta

1/4 to 1/2 teaspoon Cayenne pepper

2 Limes cut into wedges


Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Bacon Hot Dogs with Slaw



8 hot dogs or polish sausages

8 hot dog buns

22 oz. can good baked beans

8 pickled okra, halved lengthwise

8 strips bacon

1 lb. bag slaw mix

1/4 cup light mayonnaise

3 Tbsp rice vinegar

2 Tbsp sugar

Salt and Pepper

Caraway seeds and hot sauce optional


Preheat the grill to high heat and place a large skillet over medium heat. Cook the bacon in the skillet until crisp, then remove and drain over paper towels.

In a medium bowl, mix the mayo, vinegar and sugar together until smooth. Toss in southern slaw mix to coat. Salt and pepper to taste. If desired add caraway seeds and/or hot sauce to the slaw. Place in the refrigerator until ready to serve.

Place the bean in a small pot and then put the pot and the hot dogs on the grill. Grill hot dogs for 4-6 minutes, turning for even char marks.

To serve: Place a hot dog in each bun and wedge a strip of bacon next to it. Top hot dogs with warm beans, slaw, and two pickled okra halves.

Fried Green Tomato Hamburger



2 pounds ground chuck

3 tablespoons Worcestershire sauce

3 1/2 teaspoons seasoned salt

1/2 cup self-rising cornmeal mix (Jiffy)

2 tablespoons all-purpose flour

1 large egg

1 large green tomato, cut into 1/2 inch thick slices

Vegetable oil for frying

4 slices Monterey Jack cheese with peppers

8 slices bacon, cooked

4 Kaiser Rolls split and toasted

Thousand Island dressing


In a medium bowl, combine ground chuck, Worcestershire sauce, and 1 1/2 teaspoons seasoned salt, stirring well.  Form mixture into 4 (4-inch) patties

Preheat grill to medium-high heat (350 degrees to 400 degrees).  Spray grill rack with nonstick non flammable cooking spray.

Grill burgers, covered with grill lid, for 5 to 6 minutes per side or until desired degree of doneness.

In a small bowl, combine cornmeal mix, flour, and remaining 2 teaspoons seasoned salt.  In a separate small bowl, lightly beat egg.  Dip both sides of each tomato slice in beaten egg, and dredge in cornmeal mixture.

In a medium nonstick skillet, pour oil to a depth of 1/4 inch.  Heat over medium heat.  Add tomatoes; cook for 3 to 4 minutes per side or until golden brown.

Place 1 cheese slice over each patty.  Place bacon on bottom halves of rolls, top with patties, fried green tomato, and desired amount of Thousand Island dressing.  Cover with bun top and serve immediately.