Patti Hilton of The Barefoot Bistro conjures up a special collection of second fiddle recipes to recognize Greg who took second place in a celebrity pickleball tournament.
Patti Hilton of The Barefoot Bistro conjures up a special collection of second fiddle recipes to recognize Greg who took second place in a celebrity pickleball tournament. (WFXB’s Laura Pence took home the gold!) All of the recipes used in today’s show took 2nd place in competitions. The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
2nd place Twisted Chicken Dip – Pamela McDonald
1 cup cream cheese
1/2 cup sour cream
1/2 cup Bleu Cheese crumbles
1 1/2 cups diced cooked chicken
1/2 cup BBQ sauce
1/2 cup Bleu Cheese dressing
1/2 cup mozzarella
Cover the bottom of the baking dish with cream cheese, then a layer of sour cream and then crumble the blue cheese. In a bowl, combine the diced chicken and barbecue sauce. Put that on the frying pan. Next layer of Bleu Cheese dressing, then top with Mozzarella.
Bake 325 degrees for 20 minutes.
2nd place – Tortellini Salad – Colleen Gawrylowicz
8 cups Romaine lettuce, chopped
1/2 cup red onion, thinly sliced
1 TBSP Lemon juice
2 Michigan Honeycrisp Apples, sliced
1 cup cooked chicken, chopped
3 cups Cheese Tortellini, cooked according to package directions and then cooled
1 TBSP Olive Oil
1/2 cup sliced almonds, toasted
1/2 cup bacon, crisp and crumbled – save 1 TBSP bacon fat for dressing
1/2 cup Craisins
3/4 cup shaved Parmesan cheese
Dressing:
3/4 cup mayo
1/2 cup Ranch dressing
1/4 cup grated Parmesan cheese
2 TBSP sugar
2 TBSP Red Wine Vinegar
1 TBSP bacon fat
Lisa Reeves from Utah took 2nd with her Sticky Orange Wings
3 Oz Orange Jell-O
1 TBSP Cornstarch
1/4 cup rice vinegar
1/4 cup water
1/2 TBSP soy sauce
1 TBSP Chili Paste
Red Pepper Flakes
1/2 tsp Garlic powder
Wings (2 pounds)
Cook wings to 375 degrees for 30-35 minutes. Turn halfway through. While Wings cook, whisk Jell-O and Cornstarch in a small saucepan. Add remaining ingredients and beat over medium heat until mixture thickens and comes to a boil. Reduce heat and stir until thickened, about 2 minutes. Pour the mixture over the cooked wings and stir until coated.
Jon Holland’s Crockpot Chili that’s a nice hot mess!
3/4lb ground beef
1/2 pound pork sausage
1 cup chopped onion
2 cloves garlic, finely chopped
1 yellow bell pepper, seeded and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 cups beef stock
1 cup jar of medium-thick salsa
1 can red chili beans, rinsed and drained
1 pack your favorite chili spice mix
2-3 tbsp. finely chopped canned chipotle chiles in adobo sauce
1 tsp. cayenne pepper
Brown the burger and sausage in a skillet over medium heat.
Place burger/sausage mixture in a 4-quart slow cooker. add paprika,
onion, garlic, beef stock, salsa, chili beans, chili spice mix, chipotle peppers.
and cayenne pepper. Peppers, onions and garlic cook fine in the crockpot,
pre-cooking is not necessary. Add additional beef stock as needed for desired consistency.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
Serve with sour cream and coriander if desired.
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