Category Archives: sour cream

Taste Test Tuesday: Todd’s Dirt

Hey everyone! Thanks for stopping by the kitchen today. As you can tell we had a blast at Metro Cooking DC this year. We learned a lot, saw a lot and met some really great vendors who we will continue to tell you about as we review their products. This is another vendor we met at Metro Cooking DC and we are addicted to their products.

Todd’s Dirt

 

After years of trying to recreate a seasoning blend that was made by a family friend, Todd was able to create something even better. Why is it called dirt? Well if you look at the bottle it resembles grass and dirt that you would find in your backyard. That’s just how big and noticeable the seasoning is. There is no MSG and it’s gluten-free. We had the opportunity to taste the dirt as a dip and on chicken. One bite and we knew this was a hit. Todd’s Dirt comes in three different blends:

Original: A mild savory seasoning made with 14 spices including, Basil, Oregano, Thyme, Kosher Salt, Pepper, Onion, Rosemary, Sage, Cilantro and other spices. Great on meats, vegetables, potatoes, and pasta. It even comes in a no-sodium blend called Low Down Dirt.

Bayou: This Creole/Cajun style seasoning has a very bold flavor made with 16 spices including, kosher salt, chipotle powder, sage, thyme, rosemary, chili powder and many more. If you are looking to spice things up a bit then this is your choice.

Crabby: A gourmet seafood seasoning blend made with 20 spices including, dry mustard, cayenne pepper, sage, onion, oregano, basil, ginger, cloves, white and black pepper, and many other spices. It’s Todd’s version of Chesapeake Bay seasoning. This seasoning was awarded the 2011 Silver Sofi award in the Flavor Enhancing category by the National Association of Specialty Food, which is the highest honor you can receive in the specialty food industry.

All of these spices were fantastic. You can use these seasonings to make dip with some sour cream. Crabby Dirt and some sour cream will kick up your shrimp cocktail dish. Sprinkle some of Todd’s dirt on some fresh popped popcorn, you’ll love it!

You can get them online at Todd’s Dirt or from some local grocery stores like Giant, Ingles Market, Whole Foods, and Central Market. Don’t see your local store on the list? Check the website to see if a store near you carries it, if not just order from the website. Hint: It is a great $5.00 investment!! They also have t-shirts, cookbooks, and gift packs if you are looking for a gift for the foodies in your life.

We hope you enjoyed today’s post. Thanks for spending time with us today. Feel free to leave a comments on the blog and let us know what you think.


Foodie Friday: Quick Lunches

As we all know there is not much time in the morning to pick out something for lunch. There is barely enough time in the evening to fix dinner, never mind trying to create something for lunch too. For those of us that don’t always have left overs available for lunch the next day, here are some ideas for you.

1. Chicken Salad sandwich –  Mix together chopped leftover chicken, mayo or your favorite salad dressing, celery, pickles or relish. Maybe a few chopped onions, grapes or some nuts for a crunch. Place is on a croissant, sandwich bread, in a pita, on flat bread, etc.

2. Pasta Salad – cooked pasta, veggies, cheese (shredded or cubed), add in some Italian dressing or try tuna and mayo. Enjoy with cracks, or pita bread.

3. Peanut Butter and Jelly/Fluff – Yes, that’s right I said Fluff. Remember that gooey Marshmallow goodness. Crunchy or Creamy Peanut Butter with some jelly (grape, strawberry, mixed fruit) always brings you back to your childhood.

4. Quesadillas – Flour tortillas, with shredded cheddar, pepper jack, or mozzarella cheese, left over chicken or steak. Make the quesadilla then put it in the microwave for 30 seconds on High and you have your lunch. Pair it with some salsa and sour cream on the side.

5. Chili & Cornbread – Got cornbread left from Sunday dinner? Grab a slice to accompany a can of chili. Sprinkle some shredded cheese, chopped onions or sour cream on top.

6. Cesar salad Pockets – Grab a bag of Cesar salad mix. Make the salad then stuff it inside a pita pocket.

7. Turkey Roll-Ups – Spread mayo, salad dressing or cream cheese on the tortilla, add turkey then roll up and enjoy. You can switch out the turkey for another meat or just veggies.

8. Deli Plate – Grab some grapes, slices of cheese (or cubed), crackers, slices of chicken, turkey or ham, celery and carrots. Cream cheese, ranch dressing, and peanut butter make great dipping sauces.

9. Fruit Salad & Yogurt – Strawberries, blueberries, honey dew melon, cantaloupe, grapes, mangoes, oranges, etc. Pair that with a cup of yogurt, add some nuts or granola for a healthy treat.

10. Open-Faced Sandwich – bagels or english muffins topped with cream cheese, smoked salmon, turkey, ham, roast beef; hummus topped with spinach leaves and cucumbers; tomato sauce, mozzarella cheese, and pepperoni, heat in microwave until cheese melts and you have pizza.

These were just 10 quick lunch ideas. Stay tuned because I will definitely be offering more.


Taste Test Tuesday: Doritos Jacked…cheesy goodness!!

Yes, it’s Tuesday and you know what that means. It’s Taste Test Tuesday. Now today’s post thrives from a conversation we have been having with some friends, we saw the Taco Bell commercial with the Doritos taco shell and we immediately thought about the different flavors of Doritos. Now, Frito Lay (Doritos parent company) has some amazing things happening with their Doritos line. We will definitely keep you posted on what they have coming out. Here are just a few of the new editions to the line.

DORITOS JACKED Enchilada Supreme

Mouth watering bag of enchiladas is what it is, lol. Really enjoyed these chips, they were filled with seasonings that remind you of eating an enchilada at your favorite Mexican restaurant. Now, we like lots of sour cream on our enchiladas so we decided to dip them in sour cream as we were eating them. Talk about yummy.

 DORITOS JACKED Smokey Chipotle BBQ

Opened the bag and you can smell the chipotle flavor coming from inside..WOW!! We knew right then and there that this would be another chip with a big bold flavor. The BBQ flavor is definitely there, so if you like BBQ chips you will definitely like these Doritos. Now as you noticed the name does have Chipotle written in it. As you bite into the chip you do get the taste of chipotle peppers dancing around on your taste buds. Imagine, hickory smoked BBQ sauce with garlic, onions, and chipotle peppers…that’s what it tasted like to us.
DORITOS did an excellent job on these ‘Jacked’ flavors, bigger chips, bolder flavor and great combination of seasonings. We look forward to many more flavors and the new line.
Just a Note: We tried the Doritos Supreme taco from Taco Bell. Oh my…..soooo good. Party in your mouth. Cheesy goodness of the Doritos shell and all the fixings of the taco supreme it was just tasty and we’ve had a few since our first try. Yum Yum Yum!!
As always, let us know what you think about Taste Test Tuesday’s. You can email us at southernrootskitchen [at] gmail [dot] com, follow us on twitter @S_RootsKitchen
Until next time…


Foodie Friday’s: Super Bowl Edition ‘Pre-Game’

Happy Friday Everyone!! We made it through another week…yay!!! So I know you all are gearing up for the big game on Sunday. Football, Food and hilarious commercials. Let’s tackle Sunday’s menu so you can enjoy the game and don’t have to worry about being in the kitchen all day. Pull out your slow cooker you are going to need it.

Potato Skins

Ingredients

  • 6 Potatoes
  • 1 cup vegetable oil
  • 8 oz. shredded cheddar cheese
  • 1/4 cup bacon bits
  • 1 (16oz) sour cream

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 9×13 baking pan.
  2. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  3. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  4. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  5. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  6. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Buffalo Chicken Dip 

 

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup blue cheese salad dressing
  • 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce or Frank’s® RedHot® Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
  • Assorted fresh vegetables or crackers

Directions

  1. Heat the oven to 350 degrees F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it’s smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Note: Don’t want to bake it? No problem, put in the slow cooker on 350 degrees F, or medium-high heat.



Spinach & Artichoke Dip

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise or sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Note: Don’t want to bake it? No problem, put in the slow cooker on 350 degrees F, or medium-high heat.