posted by on Appetizers, Bread, Chicken, Featured, Main, Sides

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Pistachio Crusted Chicken Bites These are simple, but soooo good.

As y’all know, my family is very supportive of all of my cooking, blogging, etc. However, sometimes I have obstacles when it comes to actually cooking for them. My daughter doesn’t eat meat. Ever. My husband cannot stand any form of heat, and my son will not eat any condiments whatsoever. So, recently while watching me shoot pictures for a post my husband looked at me and said, “Can we just have some plain ass food tonight?”.

What?

Who likes plain ass food?? I do have to say that my daughter will try most of my recipes if there’s no meat involved, it’s hit and miss with Brantley, and Mark really is a trooper most of the time as long as the spiciness level is low. *Sigh*

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I guess it’s only fair that sometimes I give them “plain ass food”.

Pistachio Crusted Chicken Bites Although I wouldn’t consider these plain, they went over very well with my picky little family. I used my food processor to grind pistachios and bread crumbs, but you could put them in a plastic bag and smash them with a mallet or a rolling pin. That would be a good stress reliever, right?

I also made a honey mustard dip, which is very crack-like. I still have some in a squeeze bottle in the fridge and I’ve been putting it on everything because I CANNOT get enough of it.

Pistachio Crusted Chicken Bites Here’s your printable-

Pistachio Crusted Chicken Bites with Honey Mustard

Ingredients

    For the Dipping Sauce
  • 1/4 cup mustard
  • 3 tbsp mayo
  • 1/4 cup honey
  • For the Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup pistachios, shelled
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs, whisked
  • 1/4 cup milk

Instructions

    Dipping Sauce
  • Whisk all ingredients together and store in refrigerator until ready to serve chicken.
  • Chicken
  • Preheat oven to 375 degrees and spray a cookie sheet with nonstick spray.
  • Cut chicken breasts into bite size pieces; set aside.
  • In a food processor, pulse the pistachios with the breadcrumbs until finely ground.
  • Whisk the eggs and milk together.
  • Dip each chicken piece first in egg/milk mixture, then pistachio and breadcrumbs. (You can do this twice with each piece to make an extra thick and crunchy coating, but it's not required).
  • Arrange the chicken in one layer on the baking sheet and bake for 20-25 minutes, or until done, flipping the pieces halfway through.
  • Serve with honey mustard.
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posted by on Appetizers, Featured, Sides, Vegetables

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As much as I love appetizers, I don’t think I’ve ever posted a real “layer” dip.

IMGP259 This is not a sponsored post, but I have to throw in that a few weeks ago I was sent a goodie box by Ball with different sized canning jars, herb scissors, herb frozen starters and – my favorite -these cute little dry herb jars. The tops have a flip open lid for shaking, which I love. Now I want to spend an obscene amount of time making up spice mixtures.

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I might be kinda obsessed. I just want to make errrythang in mini size so I can use the precious little things.

Yes.

Errrythang.
IMGP2581 Today it hit me to use them as individual dip servers. How flippin’ cute is that.

So, y’all know that I LOVE Greek and Mediterranean food. If not – Here’s just a few examples - Greek Black Eyed Pea SalsaGreek Spinach Dip (one of my faves) and Greek Chicken with Tzaziki.

I have made Dolmades (stuffed grape leaves) in the past but I want to improve them. They were good – but not as good as I want them to be. I’ve had some fantastic ones in the past, so I know the potential. Apparently there’s something missing that I can’t quite figure out yet. I’ll keep you posted.

My little pots are layered with black bean hummus, whipped lemon feta (the idea came to me in a moment of food craziness, but trust me it’s good stuff), artichoke hearts, tomatoes, onions, Kalamata olives and Tzaziki.

Mini 7 Layer Greek Dip Pots

Mini 7 Layer Greek Dip Pots

Ingredients

    For the Hummus:
  • 1 can black beans, rinsed and drained
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tbsp minced garlic
  • 1 tsp salt (or more to taste)
  • 2 tbsp lemon juice (or more to taste)
  • For the Whipped Feta:
  • 1 4 oz. container of crumbled Feta cheese
  • 1/2 block (4 oz.) cream cheese, at room temperature
  • 1/2 lemon, juiced
  • For the Tzaziki:
  • 1 cup sour cream
  • 1/4 cucumber, diced
  • 1 tbsp dill
  • 1 tbsp lemon juice
  • 1 tsp salt
  • The rest of the ingredients:
  • 1 can artichoke hearts, diced
  • 1 can petite diced tomatoes, rinsed and drained
  • 1 cup Kalamata olives, chopped

Instructions

  • To make the hummus, combine all ingredients in a food processor and pulse until smooth. Add salt, lemon, garlic, etc. to your taste. Spoon into a bowl, cover and refrigerate.
  • Do the same with the ingredients for the whipped feta, pulse all ingredients until smooth. Cover and refrigerate.
  • In a small mixing bowl, combine the Tzaziki ingredients, cover and refrigerate.
  • Using small bowls or jars, layer the hummus, whipped feta, artichokes, tomatoes, olives and Tzaziki.
  • Serve with pita chips.
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Here’s the link to the Ball Dry Herb jars in case you want your own!

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posted by on Appetizers, Beef, Featured, Main, Mexican, Pasta, Slow Cooker, Vegetables

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Just a few days ago I posted my Crock Pot French Dips. So good…such a fantastic weeknight dinner. I had enough leftovers for lunch the next day and STILL had more.

It was sooo good I couldn’t let it go to waste.
IMGP1928 So, what does one do with leftover slow cooked French Dip beef? One makes French Dip Mac ‘n Cheese. Then pours it over crispy french fries, of course.

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I made the mac and cheese, stirred in the beef and then I added just enough of the au jus to completely moisten it and give it a good French Dip taste.

IMGP2031 Don’t forget the bacon on top. It just really rounds the whole gluttonous/sinful/beautiful mess out.
IMGP1956 I think next time I’m gonna dip them in Ranch dressing. I know, it’s adding gluttony to gluttony. But if I’m going as far as making French Dip macaroni and cheese covered french fries, why not dip them in Ranch? A spicy ranch would be good, too.
IMGP1990 Please forgive the terribly manicured nails; that’s nothing new and probably will never change.

p.s. Aren’t you surprised I didn’t add jalapenos?

French Dip Mac ‘N Cheese Smothered French Fries

French Dip Mac ‘N Cheese Smothered French Fries

Ingredients

  • 1 package shell macaroni and cheese (I used Velveeta)
  • 1 cup shredded cheddar cheese
  • 1/4 cup milk
  • Leftover shredded beef, with a few tablespoons of au jus (I had about 4 cups)
  • 2 potatoes, cut into 1/2 inch wide strips (put them into a bowl filled with cold water as you cut them)
  • Canola oil
  • Salt and pepper
  • 4 strips bacon, cooked and crumbled
  • Fresh flat leaf parsley, roughly chopped

Instructions

  • Prepare macaroni and cheese according to package directions and while hot, add shredded cheese and milk, combine until melted.
  • Add shredded beef, adding au jus to taste.
  • Drain the fries and dry completely.
  • Heat the oil in a large sauce pan or dutch oven to 375 degrees.
  • Fry potatoes in batches, until slightly brown and crispy. Drain on paper towels and salt and pepper to taste.
  • Preheat oven to 400 degrees.
  • In a small casserole dish (or au gratin) arrange french fries, top with macaroni and cheese, then bacon. Bake until bubbly, about 3-5 minutes.
  • Top with parsley and serve.
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p.s.s. Wait, why didn’t I?

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posted by on Beef, Bread, Featured, Main, Sandwiches, Slow Cooker, Vegetables

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I have so been craving French Dip sandwiches lately.

IMGP1804 They’re definitely one of my favorite sandwiches. Ever. Ok, Reuben probably comes in first.

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That reminds me – want to know a silly fact about me? I LOVE ham and American cheese (yes, the processed shit) on really fresh white bread with mayo, mustard and plain chips. Salty, greasy chips. I doubt anyone really knows that actually now that I think about it. I haven’t really had one in so long. It was a kid thing, but still makes me salivate just thinking about it.

IMG747 This is not as gluttonous as it looks. I used london broil, which is pretty lean, and cooked it slow – about 9 hours. I also trimmed the excess fat off before putting it in the crockpot. I did leave a little, because you know you have to have some fat to have flavor. You could always use chuck roast or whatever cut you like. I just really like london broil when it comes to slow cooking beef. It’s not too fatty, and always turns out nice and tender.

IMGP1817 As far as cheese, I used Provolone. I think that’s pretty necessary, but I’m sure Mozzarella would be a good sub.

This is the first time I’ve made it using dry Italian seasoning, and now I can say that I highly recommend it. It really gave it a nice rich flavor. It also added to the flavor of the au jus, which is the most important part to French dips. In my opinion, anyway.

IMGP1856 You can make these with or without the banana peppers; I love them but they definitely aren’t necessary here.  My family avoided them like the damn Ebola virus. Oh, well. More for me.

Here’s your printable-

Slow Cooker French Dips

Ingredients

  • 1 London Broil (mine was about 3 pounds)
  • 1 packet dry Italian dressing
  • 1 can beef broth
  • 2 tbsp worcestershire sauce
  • 1/2 cup giardiniera (jarred pickled vegetables)
  • 1 cup banana peppers
  • Hoagie or sub rolls
  • Provolone cheese

Instructions

  • Place everything in a slow cooker over low for at least 8 hours, until the beef shreds easily with a fork.
  • Place shredded beef and peppers on the bottom half of a bun, add cheese and put under the broiler to melt.
  • Serve with au jus for dipping.
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posted by on Appetizers, Featured, Main, Mexican, Sides

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Beer Cheese Nachos.
IMGP1689 Doesn’t the name just sound fun?

I remember a restaurant in my hometown called Incahoots that had the best Beer Cheese Soup. When I went there that’s the first thing I ordered. They have since closed down, but I’ll always remember the taste of that soup. I haven’t tried to recreate it, but that might be a project to put on my list. As if I need to add to it.

But, thanks to my obsession with jalapenos and all things Mexican, I made you Beer Cheese Nachos.

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I don’t know what beer does to cheese when they hook up, but it tastes amazing. This recipe is SO easy, and just a few ingredients.

IMGP1674 I added fresh pico de gallo and cilantro to mine. The lime crema works beautifully with the candied jalapenos (especially if they have seeds and are hot as hell like mine are).

IMGP95 Here’s your printable-

Beer Cheese Nachos with Lime Crema

Beer Cheese Nachos with Lime Crema

Ingredients

  • 1 8 oz block cream cheese
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups mild cheddar cheese, shredded
  • 1 tsp dry mustard
  • 12 oz can of beer (any kind will work)
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • Tortilla chips
  • Candied Jalapenos
  • Optional:
  • Salsa
  • Fresh Cilantro

Instructions

  • Over medium heat, combine all ingredients.
  • Stir consistently until melted. If it starts to scorch, turn the heat down to medium low or low.
  • Combine the sour cream and lime juice to make the crema.
  • Pour cheese over tortilla chips, then lime crema.
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