Disclosure: This post is sponsored by the wonderful Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.

Oh yeah, the summer is still lingering. Even though my mind is completely consumed with “back to school” my kitchen is still telling me it’s “hot in here.” I guess I’m hanging on to the last couple of weeks of longer days, eating on the patio, and entertaining guests all in a very simple easy style.  I want to enjoy these last moments of the summer of 2014 with easy to make snacks, refreshing drinks and a gaggle of family and friends.

Since the clock is ticking, carpe diem…. I started with this spicy yet cool dip. I imagine myself outside in the patio with a slight breeze blowing through, good music from the 70’s creating a heartfelt ambiance, a tall drink on ice, my nearest and dearest hanging out in comfy clothes, and a big bowl of spicy habanero blistered tomato dip with chips to bring it all together.

I used sour cream as my base, spiked it with a nice helping of Tabasco Habanero Sauce, and added a tribe of blistered tomatoes. Mixed it all together, served it with corn chips, and sat down to enjoy my afternoon. The dip has a amazing contrast of flavors going on, from very cool and creamy to spicy with a slight hint of sweet. It is very addicting and could be eaten by the spoonful or poured over rice, but I should warn you now it is fiery hot with a vibrant intensity and delicious tangy taste! Enjoy the rest of your summer!

Ingredients for spicy habanero blistered tomato dip:

• 2 – tablespoons olive oil
• 2 1/2 – cups cherry tomatoes (cut in half)
• 1 – teaspoon Tabasco Spicy Salt
• 2 – cups sour cream
• 4 – green onion stalks (chopped)
• 1 – tablespoon Tabasco Habanero Sauce

Directions:

1. In a large frying pan over a medium high flame add in olive oil and allow to get hot.
2. Add in tomato halves and sprinkle with tabasco spicy salt. 
3. Cook on each side for about 7 to 8 minutes. Remove pan from flame. Set to the side and allow to cool. 
4. In a bowl combine sour cream, green onion, and Tabasco Habanero Sauce.
5. Add blistered tomatoes to sour cream mixture. Mix to combine and serve with chips.
6. Enjoy!

Disclosure: This post is sponsored by the lovely Tabasco family. It is my pleasure to be a Tabasco Tastemaker. The recipe and opinions are my own.

The first time I had buffalo cauliflower I thought it was the most brilliant thing ever. My Mom who is a vegetarian and use to love buffalo wings could now partake in a non carnivore version. The buffalo cauliflower is slowly swooping in and stealing the hearts of   vegetarians and meat eaters alike. I know it has it’s grips on me.

Back in March of this year I was invited to Avery Island, the home of Tabasco, as one of the #TabascoTastemakers . I spent a few magical days there taking in the bayou and all the charms of the south…. especially the food. Can you say the best crawfish….ever? In those days I tasted all the different Tabasco sauces “Tabasco” makes, and of course I had few favorites. I will be posting more about my trip and the different flavors I tried over the course of a handful of posts, but I’d like to start with the Buffalo Tabasco. The second it touched my tongue, I knew I would  recreate buffalo cauliflower paired with blue cheese, carrots, and celery. That’s exactly what I did. My Mom loved it, and so did my man. Not only that… so easy to make when the buffalo flavor comes in a bottle.

Ingredients for buffalo cauliflower:

• 1 – head cauliflower (cut into pieces)
• 1/2 – cup flour
• 1/4 – cup bread crumbs
• 1 – teaspoon garlic powder
• 3/4 – cup water
• 1/2 – bottle Tabasco Buffalo Style Sauce
• carrot sticks
• celery sticks
• blue cheese dressing

Directions:

1. Preheat oven to 450 degrees fahrenheit.
2. Cut cauliflower into pieces, removing most of the stem.
3. In a bowl, whisk flour, bread crumbs, garlic powder, and water together until smooth. Set to the side.
4. Line a baking tray with a non stick baking mat. I also lightly greased it.
5. Dip each piece of cauliflower into the flour/water batter. Just enough to coat each piece.  
6. Place the cauliflower on the lined baking tray. 
7. Bake for 10 minutes, then remove from oven and flip each piece over, place back in the oven for an additional 10 minutes.
8. Remove cauliflower from oven. Using a pastry brush, coat each cauliflower generously with tabasco buffalo style sauce. 
9. Place back in the oven for 5 minutes.
10. Let cool for 10 minutes, then serve with carrot sticks, celery sticks, and blue cheese dressing. 
11. Enjoy!