Top 5 4th of July Recipes
Fried Pickles with Dipping Sauce
For the sauce:
1/2 cup mayonnaise
2 tablespoons drained horseradish
1 tablespoon ketchup
1 teaspoon Van Roehling Louisiana Critter Seasoning™
1/2 cup all-purpose flour
1 teaspoon Van Roehling Louisiana Critter Seasoning™
2 cups sliced dill pickles, drained
Canola oil, for frying For the sauce:
In a bowl, whisk together all ingredients, cover and refrigerate until ready to serve. For the fried pickles: Whisk the flour and seasoning until combined. Using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat. Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles until golden brown and crispy all over (flip halfway), about 2-3 minutes per batch. Drain on a paper-towel-lined baking sheet and season with Louisiana Critter Seasoning (if you like a little heat, try our LIKE IT HOT™ instead!)
Black Bean Dip
1/4 cup extra virgin olive oil
2 small yellow onions, chopped
1.5 tablespoons Van Roehling OMGarlic™
2/3 cup Van Roehling Texas Red Salsa™
2 (15.5 ounce) cans black beans, rinsed and drained
2 tablespoons fresh lime juice, from one lime, plus more if desired
Heat the olive oil over medium heat in a small saucepan. Cook the onions, stirring occasionally, until very soft, about ten minutes. Do not brown. Transfer the cooked onions to a blender or food processor and add the remaining ingredients. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add some water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips. Feel free to garnish with tomatoes, cilantro or crumbled cheese!
5 pounds Yukon Gold potatoes or similar
2 cups mayonnaise
1 cup Van Roehling Texas Jalapeno Sweeties, chopped™
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon Van Roehling Yard Bird Seasoning™
4-5 hardboiled eggs, peeled and chopped
3 celery stalks, diced
1/2 cup sweet onion, diced
1 tablespoon fresh chopped dill
Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. Meanwhile, in a medium bowl mix the mayonnaise, Sweeties, mustard, apple cider vinegar, and seasoning. Stir until smooth. In a separate bowl, mix the chopped eggs, celery, onions, and dill. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Garnish with fresh dill and paprika.
Van's Famous Louisiana Fried Chicken
About 3 lbs of chicken (breasts, legs, wings and thighs, whatever you'd like)
2 ½ cups flour
¼ cup Van Roehling Like It Hot Seasoning™* (adjust to your liking)
3 eggs, beaten
Frying oil - I use canola, your choice
*If LIKE IT HOT is too much heat for you, try our Louisiana Critter Seasoning™ instead.
You want to have everything set up before you begin frying your chicken, it will make everything go smoothly! Set a colander in a pie dish. Place a few paper towels in the bottom of a 9x13 baking pan. Preheat the oven to 200F. Mix the flour and seasoning in a bowl and have beaten eggs ready in a separate bowl. In a stove top skillet (at least 3 ½ inch sides and will hold at least 4-5 pieces of chicken at a time) heat oil to about 375 - medium high. If you have an electric deep fryer, such as a FryDaddy, that's also a great option. You want about ¾ inch oil in the bottom of your skillet, more if needed. You don't want your oil too hot to where it will burn the chicken on the outside without being cooked through so monitor closely.
Take each piece of chicken (completely thawed) and place first in the egg, then in the flour mix, then place into the ready oil. I cook about 4-5 pieces of chicken at a time depending on the size of the pieces. When the chicken is golden brown on the face down side, then flip them and continue cooking until the 2nd side is golden brown. Use tongs to remove the chicken once it's done. Place the cooked pieces in the colander that's set in a pie dish so the excess oil can drip off. Allow it to drip for about a minute to a minute in a half. While this is dripping you can start your second batch of chicken. While the 2ndbatch is cooking, move the first batch from the colander to the ready baking dish and place in the preheated oven. This is just to keep them warm while you continue cooking the rest of the chicken. Repeat this process until you have cooked all of your chicken.
Texas Sweeties Cornbread
1 package Jiffy Cornbread Mix
1/3 cup milk
¼ cup Van Roehling Texas Jalapeno Sweeties, chopped™
Follow direction on package to make cornbread mix, then add the sweeties, pour into greased dish and bake according to directions. Yes it is that simple but it will taste truly amazing!
Herb Flavored Sweet Potato Wedges
1 Large Sweet Potato
3 tbsp Extra Virgin Olive Oil
1 tbsp Van Roehling Cheezy Italian Seasoning™
Preheat the oven to 400°F/200°C. Wash the sweet potato thoroughly under running water, making sure to remove any dirt. Trim off the ends. Cut it in half crosswise then cut each half into quarters. If you want thinner wedges you can cut each piece in half again – your preference. Transfer the wedges into a large mixing bowl. Add the rest of the ingredients and toss the wedges well making sure every single one is covered with the seasoning. Transfer them onto a baking tray lined with baking parchment and spread them around. Bake them in a preheated oven at 400°F for 20 minutes or until they are cooked through.
**If Herb flavored is not for you, try this same recipe with our Sweet Piggy Seasoning™ the sweet and savory combo on the wedges is amazing!