Last Minute Superbowl Snacks

Superbowl Snacks

Its that time of year. The commercials are getting their final edit. The entertainers rehearse their moves. The Superbowl Snacks are being planned and shopped for.

Time for the football and food onslaught known as Superbowl 2016!

Many have been planning their Game Day menus for months. Others haven’t even begun, and the game is exactly one week away. These recipes are for those who wait until the last minute.

No frou frou ingredients, all are easy to prepare, some are made with just pantry staples.  In other words, perfect last minute snacks!


Sweet and Spicy Chipotle Kettle Corn

Sweet and Spicy Chipotle Kettle Corn



Spicy Hot Link Corn Dogs | Black Girl Chef's Whites

Spicy Hot Link Corndogs



Chinese Lap Cheong Sausage Pigs in a Blanket | Black Girl Chef's Whites Chicken Sausage Pigs in a Blanket | Black Girl Chef's Whites

Grown Folks Pig in a Blanket


Dessert Hack Chocolate Chip Peanut Butter Cups

Dessert Hack Chocolate Peanut Butter Cups


Mini Brie Stuffed Turkey Burgers | Black Girl Chef's Whites Mini Brie Stuffed Turkey Burgers | Black Girl Chef's Whites

Mini Brie Stuffed Turkey Burgers


Bacon Shrimp Avocado Dip

Bacon Shrimp Avocado Dip



Gumbo Step-by-Step Tutorial


Gumbo is not just a dish to serve for Sunday dinner, or to guests on special occasions. Gumbo is a tradition. Gumbo recipes are passed generation to generation in families from Louisiana. Just as Kentucky has its Burgoo and Georgia its Brunswick stew, gumbo is all about the melting pot that is Louisiana.

On the website of the Southern Foodways Alliance, a group which documents, studies, and celebrates the diverse food cultures of the changing American South, is an in depth study of the origins of gumbo.

 Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.


Gumbo was always an experience I looked forward to as a child. It was an experience just because of the number of steps and ingredients needed to properly make gumbo. And it had better have been made properly, or my grandmother Thelma, from Shreveport, LA would let my mother know what was wrong.

As a child I was able to help with the preparation somewhat. I remember helping my mother cut the okra (and getting all slimy from it) and vegetables for the trinity, measuring the rice to serve along with the gumbo. The house would smell so wonderful as the gumbo was cooked. The roux, chicken, shrimp, sausage, crab legs and file powder made a magical aromatic cloud so thick you could almost taste it.

My mother and grandmother are both gone now, and I haven’t found a written recipe for their gumbo yet. But I was able to re-create it from my memories, with a few minor changes. I don’t always add okra to my gumbo, although it is used not only as a flavor enhancer but also as a thickener for the gumbo. I am still traumatized by all that slime I had to endure as a child, so I usually forgo the okra.

Although gumbo is a labor-intensive dish, it is worth the effort.



Prep: 30 minutes

Cook time: 1 1/2 hours

Makes 12 cups


  • 1 cup rendered bacon fat
  • 1 cup all purpose flour
  • 1/2 large onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 celery stalks, diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 pound boneless skinless chicken thighs, cut into 1 inch chunks
  • 64 ounces chicken broth
  • 1 package (15 oz) smoked sausage, sliced on the diagonal
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon gumbo file powder


Fabulous Brunch Recipes

We are heading into brunch season, a season of gatherings and parties, weddings and graduations. A season of eating a lot of food, both good and bad!

I’ve compiled a few recipes that I think are very appropriate for a weekend brunch, in other words, very good food. Some sweet, some savory and some liquid! All absolutely fabulous brunch recipes!


Bacon Shrimp Avocado Dip


Bacon Shrimp Avocado Dip



Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites


Baked Cinnamon Pecan French Toast Casserole



Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites


Chicken Sausage and Penne Frittata



Greens N Grits


Greens ‘n’ Grits



Caramelized Red Onion and Bacon Quiche


Caramelized Red Onion and Bacon Quiche



Chicken-Apple Sausage and Red Chard Frittata


Chicken-Apple Sausage and Chard Frittata



Mustard Green and Smoky Chickpea Strudel


Mustard Green and Smoky Chickpea Strudel



Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites


Slow Cooker Savory Andouille French Toast



S'Mores Martini | Black Girl Chef's Whites


S’Mores Martini



lemony crisket-cu


Lemon Verbena-Limoncello Cocktail



Blue Spice Basil and Key Lime Mojito | Black Girl Chef's Whites


Blue Spice Basil and Key Lime Mojito






Greens N Grits

Greens N Grits



Southerners eat them. A lot.

Some like them sweetened with sugar and drowning in butter.

Some like them with salt and pepper and drowning in butter.

Some don’t have a clue what they are.

I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.

Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.

I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.

If you are looking for a great recipe for a lazy Sunday brunch, this is it.  Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits.  All you need are some biscuits and a glass of champagne.

Click here for the recipe for Greens N Grits.



I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Spicy Hot Link Corn Dogs with Cajun Honey Mustard

Spicy Hot Link Corndogs | Black Girl Chef's Whites



Who doesn’t love a corn dog?  Happy memories of carefree days at the county fair, corn dog in hand.  My sister and I running to get in line at the funhouse, mustard dripping onto our clothes as we take big bites from our corn dogs.

Now we take my daughter to the county fair, where I introduced her to her first corn dog while she was still in her stroller.  My sister is now a vegetarian, buying cheese on a stick dipped in corn dog batter.

Once again, I am working with Johnsonville Sausage to create recipes using their delicious variety of sausages. I have bought Johnsonville Sausages for years, because I know the quality is excellent and they will be packed with flavor, on matter what variety I buy.  Johnsonville has been served with pride since 1945. Find out for yourself by trying these recipes for Biscuits and Andouille Sausage Gravy and Chicken Sausage Three Cheese Italian Style + Penne Frittata.

Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.  Only premium cuts of pork, beef, chicken or turkey are used to pack in the real flavor.


Johnsonville Beef Hot Links


Making a corn dog is a lot easier than you think. Whisk together a batter, dip your fully cooked sausage into it and fry! You’ve made food on a stick, which means it tastes better! Right?

How fun would this be to set up a corn dog station at a party? You could put out a bunch of different types of skewered sausages and batter for dipping.  When it comes to frying, you might want to supervise, just in case. Of course, you’ll also want to do this before your guests have too many cocktails.


Spicy Hot Link Corn Dogs | Black Girl Chef's Whites



Recipe: Spicy Hot Link Corn Dogs


  • 1 cup finely ground cornmeal
  • 1 cup flour + more for dusting
  • 1 tablespoon raw sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup beer (I used a pale ale)
  • 6 Johnsonville Fully Cooked Beef Hot Link Sausages
  • 6 long skewers
  • vegetable oil for frying


  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  2. Whisk in the egg and beer, until a smooth batter forms.
  3. Gently push the hot links onto the skewers.
  4. Place a small amount of flour onto a paper towel or plate.
  5. Dust the sausages with the flour to coat them.
  6. In a deep saucepan, pour enough oil to make a depth of 3 – 4 inches. Clip a candy/oil thermometer to the pan.
  7. Heat the oil to 350 -375° F.
  8. Once the oil is hot dip a hot link into the batter, making sure to coat it completely. Let some of the excess batter drip off.
  9. Carefully place the battered sausage into the hot oil. Repeat with the remaining hot links. You may have to fry in batches, unless you have large capacity deep fryer.
  10. Fry the corn dog until dark golden brown, about 4 – 5 minutes.
  11. Drain the corn dogs well on a paper towel lined plate.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Copyright © Cheryl D Lee.

Recipe: Cajun Honey Mustard


  • 1/2 cup spicy brown mustard
  • 1 tablespoon honey
  • 1 teaspoon Cajun seasoning


  1. In a small bowl mix together the mustard, Cajun seasoning and honey.
  2. Serve alongside the Spicy Hot Link Corn Dogs.

Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Copyright © Cheryl D Lee.

Spicy Hot Link Corn Dogs | Black Girl Chef's Whites



This is a sponsored post written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.