Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce


I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)


What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

Continue reading


Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon


Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
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Recipe Time! – Ducana

One of the things that I miss being at home with my parents is eating home food (aka – food from Antigua). Aside from eating saltfish (salted and dried codfish), spinach, fried dumplings and plantain….this has got to be one of my favorite things to eat! Made with sweet potato and raisins, this is a tasty substitute for boiled or fried dumplings.

Ducana with saltfish and spinach

Ducana with saltfish and spinach

What you need:

  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at:

  • 2 large sweet potato
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon
  • Raisins (optional)

Kitchen Items:

  • A large mixing bowl
  • Grater
  • Wooden spoon (optional; or use your hands)
  • Aluminum foil
  • Large pot filled 3/4 with water
  • Thongs (or fork)


(Yields: 5)

Grate the sweet potatoes into a large bowl and add sugar. Let it sit for awhile so the water from the potatoes is drawn out. Mix in the flour, spices and raisins. At this point, you may need to add more water if the mixture is too dry or you may need to add more water if it is too watery. The dough needs to be malleable. Divide the dough into fourths or fifths (depending on how big you want them) and place each one into its own piece of foil. Wrap tightly and place into  the boiling water. Boil for 45 minutes. Unwrap and enjoy! Once made, you can reheat it in the microwave (sans foil) or slice it and fry it and have it with breakfast. I love eating them cold as well. Yum! They will hold well in the fridge for a few days. If you are counting calories like I am, you may want to cut one in quarters (each one is about 400 calories).

I hope your family enjoys it as much as I do!

Happy eating!

God Bless!


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  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at:

Recipe Time! – Turkey Dinner Pizza/Wild Rice and Ham Country Tart

Last week we celebrated Thanksgiving. We gave thanks for all we have been blessed with –family and friends — and we chowed down on a bounty of food. For most of us, the main dish was either turkey or ham. As usual, there were plenty of left overs and most people are content with eating the same thing for days (like me :D) but there are some that have no idea what to make out of what is left over. Today I am going to share two recipes – one for turkey and one for ham. That way you will at least have one new recipe for the holidays or whenever the mood strikes for some holiday eating.

The first one that I will share with you is from Pillsbury called Turkey Dinner Pizza. This recipe serves 8 (or 4 if you like to eat :D).

Turkey Dinner Pizza - photo courtesy of

Turkey Dinner Pizza – photo courtesy of

What you need:

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 3/4 cup jellied cranberry sauce (from 16-oz can)
  • 2 cups prepared stuffing
  • 1 cup shredded cooked turkey
  • 1/2 cup turkey gravy
  • 1 cup shredded Cheddar cheese (4 oz)


1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2 Spread cranberry sauce over partially baked crust. Evenly top with stuffing and turkey. Drizzle gravy over pizza; top with cheese.3 Bake 6 to 10 minutes longer or until edges of crust are golden brown and cheese is melted

Here is the recipe for ham, also from Pillsbury, called Wild Rice Ham Country Tart.This recipe serves 8.

Wild Rice and Ham Country Tart - photo courtesy of

Wild Rice and Ham Country Tart – photo courtesy of

What you need:

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box


  • 1 cup cubed cooked ham
  • 1/2 cup cooked wild rice (from 15-oz can)
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion tops
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained


  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • 2 cups shredded Swiss cheese (8 oz)
  • 11 pecan halves


1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I hope that these recipes will come in handy this week as we finish up the last of the turkey and ham. I actually made soup out of my leftovers. I really love soup and with the weather getting colder (or in my case, getting warmer briefly) it is one of my all time favorite Fall/Winter comfort food to eat. My other favorite is turkey salad that my dad makes every year after Thanksgiving. I need to get that recipe…it is always so good! Yum!

Well it is time for me to sign off and take care of business. Wish you all a great day.

God Bless!


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Recipe Time! – Corn Meal Porridge

One of my fondest memories growing up is when my dad would make corn meal porridge for breakfast. Thin enough to drink in a mug or thick and chunky, I loved it any way I could get it. I could eat it any time of the day too. That’s how much I love it. Ihave been making it for my kids lately and my daughter has taken a great liking to it. It reminds me of the good ol’ days. It is pretty easy to make. It is about a 4:1 ratio of milk or water and dry corn meal. Here is how I make mine.


What you need:

4 c. water or milk
1c. Yellow or white corn meal
2 bay leaves
2 tbsp. butter
1 tsp. vanilla extract
1 tsp. ground cinnamon or 1/2 cinnamon stick
1/2 tsp. nutmeg
1/2 tsp. salt
Metal whisk


Combine water/milk, salt, bay leaves, vanilla, cinnamon, nutmeg and butter into a sauce pan and bring to a boil. Have the whisk close by. When the water is boiling, start whisking with one hand and pour in the corn meal with the other slowly. This will eliminate the lumps that can occur (I actually like eating the lumps).

When all the corn meal is added, turn down the heat to med-low, cover and let it cook for about 5 – 10 min stirring frequently. (I usually keep stirring with the whisk). Be careful because it can be like molten lava as it “bubbles” and can burn.

When it is fully cooked, remove from the heat and let it stand for a few minutes before serving. Add sugar to taste. Serve with a hot mug of Ovaltine.

Some Tips:

When you’re done making the corn meal, make sure you rinse or soak everything because once corn meal dries, it is like cement and can be troublesome to remove from cookware.

It can be very hot while cooking so use long utensils.

I hope this simple meal becomes a new Fall/Winter favorite.

God Bless!

Recipe Time! – Old Time Beef Stew

Beef stew has always been one of my favorites when I was growing up.  My dad is a great cook, better than my mom actually, and during the course of the Fall and Winter, he would cook pots and pots of stew. The other day I decided to make a stew with the pulled pork (yes I know it isn’t beef) leftover from a few days before. I will share the recipe with you when I can remember the amounts used. But I have found something comparable in the mean time.

What you need:

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch


Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

For those of you who are watching your figure, here are the nutrition breakdown for a serving.

Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

I’m going to take a nap. Ran a lot of errands today and I am pooped! Y’all have a great day!

God Bless!


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Recipe Time! – Croissants

When I went food shopping the other day, I bought some croissant breakfast sandwiches that I could make in the oven. That got me thinking, what if I made my own croissants? They are wonderful by themselves, great with jam and even better with sausage and cheese…but what I didn’t know is how long they take to make. But if you are determined (as I am) to make them from scratch, you can make them the day before. Or if you’re feeling froggy, you can wake up before the crack of dawn to make them fresh for the day. Either way, you will be rewarded with buttery, yummy goodness!

Croissants - Photo courtesy of Susie Norris

Croissants – Photo courtesy of Susie Norris

What you need:

  • 9½ ounces softened butter
  • 8 ounces milk
  • ½ ounce fresh yeast (or ¼ ounce active dry)
  • 1 tablespoon sugar
  • 1½ teaspoon salt
  • 14 ounces bread flour
  • 1 egg, mixed


  1. Split the butter into 2 sections: one 8-ounce (2 sticks) section and the other 1½ ounces (about 3 tablespoons). Place the larger section of butter in between 2 pieces of plastic wrap and mash it into a thin, flat square (about 8 by 8 inches).
  2. Next, scald the milk and allow it to cool for several minutes, then pour it into a bowl. Sprinkle in the yeast and stir with a whisk. Next, add the sugar, the remaining 3 tablespoons of butter, and the salt. Sprinkle in the bread flour, a few ounces at a time. Switch to wooden spoon or silicone spatula as the mixture turns into a dough. Mix dough in the bowl until all the flour is incorporated and it is a smooth, soft dough. Shape it into a large rectangle (about the size of a half sheet pan) and allow it to rest for 20 minutes in the refrigerator.
  3. After it has chilled, place the butter square (also known as butter block) over two-thirds of the large rectangle, remove the plastic wrap, then fold the dough like a business letter (unbuttered; one-third into the center, followed by the unbuttered one-third).
  4. With a rolling pin, roll the dough back to the thin, large rectangle shape and allow it to rest another 20 minutes in the refrigerator. Dust your workspace with bread flour, and repeat the letter fold-roll-and-rest process 3 more times. Finally, use a ruler to measure and cut 10 large triangles in the shape of the Eiffel Tower. Trim the center, removing an inch or two of dough between the endpoints. Stretch each triangle out a little, then roll it up starting at the base of the triangle. Then adjust each piece into the classic crescent shape.
  5. Allow to “proof” or risen a warm, moist spot. Brush each croissant with egg wash, the bake at 400 until all the shades of golden brown imaginable have developed (about 25 minutes).

I highly suggest that you read through the directions thoroughly and make your notes. The better prepared you are, the easier it will be in the end. Also, don’t be intimidated by it either…the reward of smelling them bake all throughout the house and biting into a warm and flaky croissant is well worth the effort!

God Bless!


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Recipe Time! – Crispy Chicken Schnitzel with Garlic-Onion Gravy and German Potato Salad

So last night when I was perusing Facebook, one of my old Army buddies asked a question about what he should cook for dinner last night. I sad German and also suggested some of the sauces that he could make. Well that got me thinking….I’m going to help a brotha out and share these recipes to make an awesome dinner!

Crispy Chicken Schnitzel with Garlic-Onion Gravy

What you need:

  • Four 6-ounce chicken cutlets
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil, for pan-frying
  • Kosher salt and freshly ground black pepper

Garlic-Onion Gravy:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cold, cut into cubes


Preheat the oven to 325 degrees F.

For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.

Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.

Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes – this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.

To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.

Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly – this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.

German Potato Salad

What you need:

2 pounds white new potatoes, cut in half
Kosher salt
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Sides: Egg noodles
Wine paring: Riesling or sparkling wine

This is making my mouth water right now. I made a lot of schnitzel at home when I was living in Germany…that and salmon. heh heh. It just reminds me of a time where I had a lot of fun in my life….traveling and seeing the sights….just enjoying Germany in general.

I hope you have a lot of fun making this, just don’t beat the chicken when you’re angry… might not have anything left for dinner…..on the upside, you can make chicken meatballs! I hope this becomes a great trip around the world in the comfort of your own home.

God Bless!


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Recipe Time! – Apple Pie

It’s fall and you know what that means? Apple pie! And pumpkin pie too! So yesterday, I decided to make an apple pie. Apples are in season, or getting ready to be picked, and that means I can make tons of PIES! Yay! I am not that great at making crusts, especially now that I don’t have the space to use my rolling pin. So I have started purchasing ready made pie crusts. Great thing about them is that I can put them in the freezer and when I know that I am going to make a pie later in the day, about two hours before, I take a package out and let them thaw out. Easy peazy! This recipe that I am going to share with you is a slightly modified version of this one. I will share my modified version with you.

Dough and Filling:

Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped Granny Smith apples
1 cup unsweetened applesauce
2 tablespoons butter, chopped into small pieces
1 egg, beaten


Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. (s/n: I used cooking spray to coat the pie tin and then floured it before placing the bottom crust. You can use butter and a paper towel to evenly coat the tin as well. Lightly press the crust into the tin so it doesn’t stick when done.) Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples,  and applesauce. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. (s/n: If you are not confident in making a lattice design or you do not have the time, place the top crust over the apples and cut decorative slits into it.) Brush on the egg wash over the entire top crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Here is the end result. Yummy goodness!

Here is the end result. Yummy goodness!

I omitted the lemon juice for two reasons, I was using Granny Smith apples (very tart) and I didn’t have any lemons at the time! 😛 I was right to do so because I could still taste the tartness of the apples. Using the 3/4 cup of sugar was a bit much for me. So next time I make this, I will use at the most 1/2 cup. I like my crusts thick so I rolled the excess under to create a lip. It is actually quite difficult for me to cut excess off evenly with this pie tin. The egg wash helped a lot and saved me foil paper. The crust didn’t burn.

This pie is very easy to make. It took me 15 minutes (the time it took for my oven to heat to 425) to prepare the filling…from the peeling of the apples to the brushing on the egg wash. All I had to do was listen out for the timer.

I hope this pie will become a family fave! I know my kids love it!

God Bless!


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Recipe Time! – Spicy Fried Chicken Bites with Derby Dip

I remember the first time that I made these for a party. My husband had come home from Iraq and I threw him a party. Out of everything that I cooked that day, this was by far the best! It wasn’t the chicken necessarily but the Derby Dip itself. I think that it put of over the top. I will share both today. I will say this, if you substitute the bacon for the imitation, it will not taste the same. I found this out by someone else telling me with whom I shared this recipe with. I used Wright bacon for mine. I prefer a thicker cut bacon. Any kind of bacon is fine, really. Also, I suggest you prepare the chicken the night before (marinating in the buttermilk) so that it will be nice and tender. If you are really crunched for time, the 2 hours suggested is better.

Spicy Fried Chicken Bites with Derby Dip - Photo courtesy of Food Network

Spicy Fried Chicken Bites with Derby Dip – Photo courtesy of Food Network

What you need:

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oilDerby Dip:

3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces


Preheat oven to 375 degrees F.

Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.

Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.

In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.

Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.

In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.

Serve the chicken with the Derby Dip on the side.

Believe me when I say that is one of the best dips that I have ever tasted! If you are not a fan of blue cheese, I can say that you can use your favorite aged crumbly cheese of your choice. Though I have never done this (I love blue cheese) it should come out with the same results. I hope this becomes a next party favorite! You can try the dip with another recipe that I have shared with you, Wings 3 Ways!

Happy eating!

God Bless!


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