Typically, we'll settle on the day's menu and set about our kitchen tasks in perfect unison. Until the drop of the green flag to start the race, we are all hustle and bustle and utterly lost in what I can only describe as one long, continuously delectable taste test. It is all incredible fun and there are very few points pertaining to food that we'll disagree upon. However, that doesn't mean we are not without our differences.
Although we both allow ourselves the guilty pleasures of our weekend feasts - usually consisting of an array of rich, cheesy and spicy foods - the results of our kitchen creations usually affects us quite differently. I, for one, can eat almost anything with little or no repercussions. This is both a blessing and a curse that has led to the challenge of my maintaining a healthy weight over the long haul. Karen, on the other hand, battles less with her weight and more with the occasional bout of heartburn as an unfortunate side effect of our many culinary excursions.
Over the course of time, she's tried a number of remedies and products to varying results. But no longer willing to compromise our race days, she's recently found relief with a product she feels can comfortably take her from green flag to checkered flag - Nexium 24HR, the new #1 selling frequent heartburn brand*.
Preferring the Nexium 24HR NEW tablets over the caplets, Karen now purchases the product at a our local Walmart store where it is conveniently located in the retailer's pharmacy department.
Below, Karen and I are excited to share two of our favorite Race Day appetizer recipes that we're planning to make for the upcoming Duck Commander 500 - recipes that will easily draw comparisons between the speed of Ty Dillon's #33 Nexium car and the speed one can prepare these two race day goodies!
#RaceDayRelief Recipe #1:
Deep-Fried Race Day Mashed Potato Balls
- Preheat oven to 350º.
- Lay bacon strip on sheet pan and cook for 10 minutes, until crisp. Remove from pan and allow to cool on paper towel.
- When cooled, chop bacon and set aside.
- In a medium bowl, gently fold bacon, cheddar, Monterrey Jack, sour cream, salt, pepper, and chives into mashed potatoes.
- Take approximately 1 tbsp of mashed potato mixture and shape into a ball.
- Gently dip potato balls into beaten egg and roll in panko.
- Set balls on a sheet pan and place in freezer for 30 minutes.
- Heat frying oil to 350º and fry potato balls in small batches for 5-6 minutes, or until golden brown. Drain on paper towel.
"Serve with you favorite dipping sauce. Recipe will yield 25 to 30 potato balls."
#RaceDayRelief Recipe #2:
Crispy Jalapeno Speedway 'Tater Skins
- Preheat oven to 400º.
- Rinse each potato and dry well. Poke several holes in each potato with a fork or a knife and place on baking sheet or directly on oven rack. Bake for 50 to 60 minutes. Remove from oven and allow to cool for approximately 20 minutes.
- Meanwhile, while potatoes are cooling, lay strips of bacon on a baking sheet and cook for 10 minutes, until crispy. Remove and place on paper towels, blotting excess fat. Set aside and crumble when cool.
- Cut each potato in half lengthwise, and with a spoon, carefully scoop out approximately 70-75% of potato, leaving a potato boat as shown in the photos below.
- Brush both sides of potato boat with olive oil and season with salt and pepper. I even enjoy a sprinkle of cayenne pepper, but that is purely optional. Place skin side down on a baking sheet and cook under broiler for 7 to 8 minutes, until the edges begin to brown and crisp up. Remove from oven.
- Fill the cavity of each potato with crumbled bacon, diced jalapeno, sliced olives and top with cheese. Then sprinkle a few more crumbles of bacon atop the cheese. Once again, place under broiler, this time for approximately 3 to 4 minutes, or until cheese bubbles and bacon sizzles.
- Remove and top with a dollop of sour cream and a sprinkle of fresh chives before serving.
!This recipe yields 12 potato skins. Increase or decrease accordingly.
Now "Let's Go Racing!" with #RaceDayRelief!