Buffalo Ranch Pretzel Bites

The reason I made such a big batch of these Buffalo Ranch pretzel bites isn’t because I needed a huge amount for a family get-together. Sure, I needed some, but not a ton. Nope, I made a big batch because I wanted more for myself. Sorry, but it’s true. I was being selfish, but for a good reason. I love them. Crunchy, and a bit buttery, they taste a bit like spicy Buffalo wings dipped in Ranch dressing.
Buffalo Ranch Pretzel Bites

You don’t have to use pretzels to make these Buffalo Ranch pretzel bites. If you prefer, any cracker will do, specially oyster crackers or saltines. Just don’t substitute something that is strongly flavored and might not go well with the Buffalo Ranch seasoning. That would make for a bowl of sadness.

Also check out my balsamicpizza,and spicy garlic ranch pretzel bites! They are all out of this world good too!

Buffalo Ranch Pretzel Bites

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 pound

Ingredients

Instructions

  • Preheat your oven to 200 F.
  • Place pretzel bites in large bowl.
  • In a small bowl whisk together the oil and seasoning.
  • Pour the oil mixture over the pretzels and toss to coat well.
  • Pour pretzels bites out onto a large baking pan and spread out evenly.
  • Bake for 1 hour, tossing every 20 minutes.
  • Let cool slightly before serving.

Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
Mississippi Mud Cheesy PotatoesThe only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!

Also make my delicious melting potatoes.

Mississippi Mud Cheesy Potatoes

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -10 servings

Ingredients

  • 10 cups Russet potatoes diced (about 5 medium potatoes)
  • 1 pound shredded extra sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 pound thin-sliced bacon cooked, chopped
  • 1/2 cup green onions chopped

Instructions

  • Preheat your oven to 325 F.
  • Combine all ingredients in a large bowl.
  • Pour mixture into a 9" x 13" casserole dish.
  • Bake for 1 hour until the potatoes are tender.

Chicken and Smoked Sausage Etouffee

It’s the sauce. The wonderful sauce. I could not stop slurping it up. Hey, no one else was here. I can slurp all I want. And I did. Oh yes, of course this chicken and smoked sausage etouffee has great chicken, spicy andouille and a number of other flavors. But man, it’s the sauce that I could not get enough of. This is comfort food at it’s absolute best.
Chicken and Smoked Sausage Etouffee

Chicken and smoked sausage etouffee is one of those recipes that might be a bit intimidating because of the number of ingredients. But it’s actually very easy. And it’s definitely well worth the time and effort. This is one of my favorite things to make, cold day or not.

Also try my crawfish etouffee.

Chicken and Smoked Sausage Etouffee

Course Main
Cuisine Creole
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

  • 1 tablespoon Olive oil
  • 1 pound andouille sausage links or smoked sausage
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic chopped
  • 12 ounces beer
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 tablespoons paprika
  • 1 pinch cayenne pepper
  • Warmed cooked rice
  • 1 cup parsley chopped
  • 2 green onions diced

Instructions

  • Heat a tablespoon of oil in a large Dutch oven over medium heat. Add the andouille and brown on all sides. Remove to a paper towel-lined plate.
  • Season the chicken thighs with salt and pepper and add to the pot. Brown on both sides, about 15 minutes. Remove to a paper towel-lined plate.
  • Add the butter and melt. Whisk in the flour and cook 10-12 minutes or until brown.
  • Add onion, celery, bell pepper and garlic to a food processor. Pulse a few times to roughly chop then add to the Dutch oven with the roux. Stir and cook for about 5 minutes to cook out some of the liquid.
  • Add the beer and deglaze the pot. Make sure to scrape up the yummy bits that may have stuck to the bottom.
  • Add the chicken stock, bay leaves, paprika and cayenne. Stir.
  • Add in the chicken pieces and simmer for 1 hour or until the chicken has started to fall off the bones.
  • Carefully remove the chicken to a cutting board and pull the meat from the bones. Shred and return to the pot.
  • Slice the andouille and add back to the pot. Warm thoroughly.
  • Serve over warm cooked rice garnished with chopped parsley and green onions.