posted by on Featured, Main, Pork, Vegetables

1 comment

IMGP8521 There really isn’t a better feeling than having a recipe turn out the way you hope it does.

Have you ever stuffed a pork loin before? This is the bomb diggity. IMGP8544

|| Read more

I split a pork loin in half, beat the shit out of it with a mallet, stuffed it, tied it up and baked it.

For the stuffing, I combined Italian turkey sausage, spinach, onions and mushrooms that I sauteed in butter and garlic. IMGP8530 You’re welcome.

I love using turkey Italian sausage because it really does taste very close to real Italian sausage, but it doesn’t have that nastiness all up in it. Y’all know what I’m talking about; I’m sure I don’t need to go any further. The only thing is that usually it needs more fennel – and I can handle that.

Now, keep in mind that this is a pork loin – NOT a pork tenderloin. A pork tenderloin is more lean, cooks much faster, and usually smaller.
IMGP8516 I do love pork tenderloins, though, they’re very lean and usually very tender. But, as far as being lean, the pork loin ends up being very lean after cooking anyway. In my opinion, they usually have just the right amount of fat to make it tender, and it isn’t a big fat nasty mess to deal with in the end.

I served it over couscous, but you could sub rice if you wanted to. I think next time I’m gonna put some feta in that stuffing.

Here’s your printable-

Italian Sausage, Spinach and Mushroom Stuffed Pork Lloin


  • 3 lb. pork loin (I trimmed a lot of the nasty fat off, but don't trim it all)
  • 1/2 stick salted butter
  • 1 tsp minced garlic
  • 1/2 lb. mushrooms, washed and diced
  • 4 oz frozen chopped spinach, thawed and drained thoroughly
  • 1 small yellow onion, diced
  • 1 tbsp sea salt
  • 1/2 lb. turkey Italian sausage, decased and crumbled
  • Couscous or rice, for serving


  • Preheat oven to 350 degrees.
  • Cut the pork loin down the middle with a very sharp knife, but not cutting all the way through to the bottom (butterfly it). Cover and refrigerate until ready to stuff.
  • Pound it with a mallet until it's as thin as you can get it.
  • Heat butter and garlic over medium heat in a medium skillet; add mushrooms and onions, sprinkle with salt. Stir to combine and continue sauteeing until vegetables are tender - about 10-15 minutes. Feel free to add a little water if they get too dry but aren't tender enough.
  • Remove from heat and add Italian sausage; brown and cover.
  • Combine mushroom and onion combination with Italian sausage
  • Remove pork from fridge and stuff with mushroom/sausage mix, tying each end and middle with kitchen twine.
  • Bake for 45 - 60 minutes, until internal temp is at least 145 degrees F.
  • Remove and let rest for 15 minutes; remove twine, slice and serve with couscous or rice.

PrintFriendly and PDF

Top Ten Tuesday


posted by on Featured, Top Ten


My top picks from the web this week-

Green Chile Quiche - I love anything with green chiles.

Artichoke Cheddar Squares - These are calling my name.

Egg Salt and Pepper Shakers - OMG How.Cute.

Chorizo Mac ‘n Cheese  - What a fantastic combination.

Short Rib Pho French Dip with Thai Basil Chimichurri - I just can’t.

Slow Cooker Bacon Cheeseburger Soup - Winter comfort food!

BBQ Shrimp over Aged Cheddar Polenta - This is a big hell yeah.

Slow Cooker Hawaiian Pizza Macaroni and Cheese - Are you kidding? Wish I was that creative.

Pepper Jelly Margarita - I can only imagine how good these are.

These Nails - I just put my first set on last night and I’m in love.

PrintFriendly and PDF

posted by on Appetizers, Featured, Healthy, Main, Seafood, Sides


Remember these?
As promised, I’m sharing the recipe today.

These are a lot like my go-to recipe for potstickers, but with salmon. I bought a bag of key limes several days ago when I was asked by my son to make a key lime cheesecake, which I meant to gets some shots of but….yeah. It was gone in like one day. I’ll have to remake that. Anyway, my friend Joanna had the idea of making salmon dumplings incorporating the key limes.
|| Read more

What a great idea. IMGP9675 For these, I put some fresh salmon fillets with skin removed (2 regular sized fillets makes about 12 dumplings) in a food processor with green onions, soy sauce, ginger and sesame oil. Oh, and some Sriracha, of course. Apparently, the difference between potstickers and dumplings is fried vs. steamed. I guess I’ve been using both all this time – but I like to kind of sear the bottom of mine, then steam them to get them done.

As far as the key lime juice, you would think that the lime would be overpowering or offensive, but it’s not. It adds just a little something different.
Here’s your printable-

Salmon Dumplings with Key Lime Sesame Dipping Sauce

Prep Time: 30 minutes

Cook Time: 7 minutes

Serving Size: 12 Dumplings

Salmon Dumplings with Key Lime Sesame Dipping Sauce


    For the Dumplings:
  • 2 salmon fillets, skin removed, cut into pieces
  • 2 green onions, diced
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire
  • 1 dash Sriracha (or more if you like that taste or more heat)
  • 3 tbsp sesame oil, divided
  • Sesame seeds
  • 12 wonton skins
  • Sesame seeds
  • 1/2 cup water
  • For the Dipping Sauce:
  • 1/2 cup soy sauce
  • 2 key limes, juiced
  • 1 tbsp sriracha
  • 1 tbsp balsamic vinegar
  • 1 tbsp sesame oil
  • 1 tsp ginger
  • Sesame seeds


  • Combine salmon through Sriracha and 1 tbsp sesame oil in a food processor, stopping to scrape down the sides every two or three pulses, until it's the consistency of ground meat.
  • To assemble, trace the edges of a wonton skin with your clean finger dipped in water and add about a tsp of filling to the center. Fold the corners up to make a triangle and press the edges to seal. Starting on one corner, gently "ruffle" the pinched edges.
  • Place on a plate and continue with the remaining ingredients, keeping covered with a damp paper towel. (I've skipped keeping them covered before and it really hasn't made that much of a difference, TBH.)
  • Bring the remaining 2 tbsp of sesame oil over medium-high heat and add dumplings. Sear for 2-3 minutes, until brown on the bottoms and pour in the 1/2 cup water.
  • Reduce heat to low, sprinkle dumplings with sesame seeds and cover.
  • Steam for 5 minutes, until all liquid has evaporated.
  • Dipping Sauce:
  • Whisk all ingredients together and serve with dumplings.
PrintFriendly and PDF

posted by on Featured

No comments

These weren’t my idea, y’all. IMGP9675 I made these Salmon Dumplings yesterday; they were inspired by one of my closest friends, Joanna. I’ll post the recipe tomorrow, so check back in then because they’re awesome.

Right now I’m compelled to talk about burnout (ironic?). Yesterday I was really struggling to get working, although I wanted to dive into that mode using my ideas and creativity in the kitchen, but….wait…what’s that? My camera battery needs a charge? Well, shit, that’s gonna take a good 2-3 hours so what choice do I have but to get back to Pinterest - Peace out.

I go through this every so often and it’s SO DAMN frustrating.

You know how you get in one of those ruts? Those I-really-want-to-cook-and-chop-and-make-some-awesome-shit-take-pictures-edit-write-edit-publish-etc., but you get ready to do it….aaaaannndddd you’re done.

You think “Damnit, why did I pull all that shit out of the fridge when I don’t feel like doing this?”. It’s like you’re just sooo not feelin’ it right then even though the night before you had THE MOST FANTASTIC ideas! And you still have the ideas, but executing a blog post is a long, tedious and can be, at times, exhausting. Sometimes you wonder, “Why am I not working harder to get this recipe finished??!!”. Or you’ve finished the recipe, shot and edited the pics but you just.can’ As beautiful and professional as that shot looks on the screen, as delicious as it tasted, and as perfect as the recipe measurements are, you can’t get an f’ing word out. Not.One.F’ing.Word.

But, by God, you could be in the middle of Target buying Daisy razors and toilet cleaner, when you suddenly think the perfect intro for those awesome eggrolls you made yesterday just to forget it before you get home.

I think these things happen because you’re a food blogger and you think you have to do it day in and day out, and a lot of us feel the need to “keep up”. There are a bazillion food bloggers, and if you compare yourself to them (which we all do, BTW), it will seem fruitless.

But, it’s not.

At the end of the day, what you put on your blog is gold. That’s because doing this makes you happy. It’s your very own little piece of this big ol’ blogosphere and you should be proud of it. And as long as you’re not one of those assholes that steals other bloggers’ material and posts it on their website, then you should be proud of every single thing you post.

Every last one. Yes, even the ones you’re embarrassed about when you first started. Those are the posts that got you started and propelled you to learn more, read more, meet new friends and continue blogging.

I have recognized that when I’m in a rut and I’m not enjoying it (you won’t 100% every single time, btw), if I step away from it and take a break, I come back stronger. If you don’t take that break you will not do your best work or writing. It won’t kill your blog, your stats or your readership. I’ve gone through it many times. It took me a while to learn to step away and get my shit together. In other words, breathe out and do other things like spend time with your family, go out to eat and let someone else do the work, or something else senseless that makes you feel free for a minute.

You don’t want to publish shit that’s not the real you. If I can tell you anything at all that I’ve learned from my 4 1/2 years of working on this little food blog, it’s be true to your own voice, your own opinion, and don’t compromise yourself or your brand, even if it means not posting for a while. I’m definitely a work in progress and have so much more to learn. I’ve taken a lot of advice from some amazing bloggers, and will continue to.

The truth is, we do enjoy our work, the cooking, reading, writing, networking, growing our blogs and readership. But this is, at the end of the day, work, whether it’s full time or something a lot of us do after putting hours in working another job. It is definitely a passion for me – no doubt – but I want to be the best I can be, which takes energy and effort.

Here’s a few things more that talks about the same thing, just for reference, this and this, which both resonated with me. Especially this one from Lindsay of Pinch of Yum which is all about the blogging blues.

I just had to share what was on my heart tonight.


PrintFriendly and PDF

Top Ten Tuesday


posted by on Featured, Main, Top Ten

No comments

My top links this week- heart-chalkboard-shutterstock Chocolate Covered Potato Chip Popcorn – I just love this girl; what a fantastic idea.

Marsala Mushroom Cheeseburgers – He’s speaking my language here.

I want this watch. You readin’ this, Mark?

Sweet and Spicy Honey Barbecue Chicken - Yum.

Pineapple Upside Down Shots – Um, I’m pretty on board with these.

Sriracha Ketchup – Shut up.

Cookies a′la Snickers – My fam would love.

Badass Bean Dip – Everybody needs a little fiber.

BNTO Canning Jar Lunchboxes – OMG y’all know how much I love canning jars for anything and everything.

Spicy Lamb Meatballs with Pistachio Pesto – Brilliant.

PrintFriendly and PDF

© 2011-2015 ~Dixie Chik Cooks~ All Rights Reserved