Friday, March 24, 2017

Food Hussy Recipe: Porkopolis Chips & Dip!

There are certain things that just SCREAM Cincinnati - Graeter's Ice Cream, Montgomery Inn Ribs, Gold Star Chili and...


GOETTA! 

I took a tour of Queen City Sausage a couple of years ago - so I have a lot of love for them - I recently was taught by a coworker how to cook goetta (thin & crispy) and he gave me an idea - which we'll get to. ;-) 

Then with the Sweet 16 in full gear (Xavier is playing as I type this and UK is tomorrow night!) - I wanted to make an appetizer that screams Cincinnati.

What's Cincinnati also called? PORKOPOLIS! So...away we go!

I decided to double up on the pork in this appetizer with GOETTA AND BACON!!!  

This dip is simple to make - and as usual - if you are missing one ingredient - swap it with something you have. I used cream cheese, pickled jalapeno, bell pepper, black olives, bacon and ranch seasoning.

But - where's the goetta??? Just wait!



I fried the goetta super thin and crispy until it's not bendy and made goetta chips! I can't take credit for the idea - my coworker said he knew someone that had done it - so I had to try it!

It's so Cincinnati - only here would someone make a chip out of pork?! 


I hope you'll try this while you're watching UK and be as Cincinnati as you can be!
Porkopolis Dip
    Ingredients
    • (8 ounces) cream cheese, softened
    • 1 orange bell pepper, finely diced
    • 1/4 cup pickled jalapenos, finely diced 
    • 1 small can black olives, chopped
    • 4 slices bacon, fried and chopped
    • 1 package ranch seasoning mix
    Instructions
    1. In a medium sized bowl and cream cheese, bell pepper, jalapeƱo, olives, bacon and ranch package. Mix together until incorporated.
    2. Serve immediately with your favorite chips or store for up to 24 hours.
    Geotta Chips
      Ingredients
      • Goetta - semi-frozen
      Instructions
      1. Slice goetta as thin as possible - it helps if it's still a little frozen so it doesn't fall apart.
      2. Fry goetta on griddle - as you're frying it - flatten goetta as thin as possible. You'll want to keep flipping the goetta until it's not bendy - about 5 min. 
      3. Place goetta on paper towel to get any oil off. 
      4. Serve with dip.

      Thursday, March 23, 2017

      Food Hussy Guest Recipe: Artichoke & Spinach Dip!

      I don't normally just share recipes from restaurants - but today is National Chip & Dip Day! (Who knew?!) My favorite dip hands down is the HeluvaGood! brand - their Buffalo is amazing - and they sent me a recipe that I know is delicious so I wanted to share it with you! Enjoy! 
      Artichoke & Spinach Dip


      Makes 8

      INGREDIENTS:

      DIRECTIONS:
      1.       Preheat oven to 350° F.
      2.       Using your hands, squeeze spinach until as dry as possible.
      3.       Place in a medium bowl.
      4.       Drain artichoke hearts and squeeze out moisture in the same manner as the spinach.
      5.       Transfer artichokes to a cutting board and chop coarsely.
      6.       Place in bowl with spinach.
      7.       Add remaining ingredients and mix well.
      8.       Pack dip into a 4-cup baking dish.
      9.       Bake 30-35 minutes until hot and bubbly around edges.
      10.  Now dip! PRINT

      (This post is NOT sponsored - I just really love their dip and thought you would enjoy this recipe!)