Citrus Chicken with Tabbouleh Couscous

This chicken tho
IMGP564pic Just kidding about the “tho” – I had to throw it out there because I’m so sick of seeing it every.where. Can’t we just speak like normal people?? I guess in this case, write like normal people. I didn’t realize that “though” was such a long and cumbersome word to write (or type). I guess someone put us out of our misery and knocked off the last three letters.

A better question is “tho what?”.
Continue reading

Ok, let’s get back to the chicken.
IMGP569
I marinated boneless, skinless chicken breasts in Stubbs Citrus Onion Marinade. This stuff is insane. Do yourself a favor and go out and get some.

I don’t like flavorless chicken like my husband does (sorry, Mark), but if he can dip it in ketchup he’s happy. I need for it to taste good, if not awesome. And tender.

Nobody likes tough ass chicken.
IMGP5650 After about an hour of marinating, this chicken was perfect after cooking. I made couscous tabbouleh style – with fresh parsley, lemon, garlic, tomatoes, onions and feta cheese. That stuff alone is crack-like. You can also make it ahead of time and serve it cold. I like it either way, and it makes a great dip with pita chips.

Here’s your printable-

Citrus Chicken with Tabbouleh Couscous

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • Stubbs Citrus and Onion Sauce
  • 1 cup couscous
  • 2 cups chicken stock
  • 2 tbsp canola oil
  • 1 tomato, diced
  • 1/2 onion, diced
  • 1 bunch Italian leaf parsley, chopped
  • 4 oz feta cheese
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

  • Pour marinade over chicken in a gallon size zip lock bag and refrigerate. Marinate for an hour, turning halfway through.
  • Bring 2 cups chicken stock to a boil - add couscous, remove from heat and cover.
  • Heat canola oil over medium heat and add marinated chicken and cook for about 3-5 minutes each side, until done, brushing with the leftover marinade halfway through.
  • While chicken is cooking, combine couscous with oil, tomato, onion, olives, parsley, feta cheese, olive oil, lemon juice and salt and pepper.
  • Serve chicken over couscous.
http://www.dixiechikcooks.com/citrus-chicken-with-tabbouleh-couscous/

PrintFriendly and PDF

Bacon Wrapped Mini Jalapeno Corn Muffins

So….the title of this post does not give these nearly as much justice as it deserves. 
Bacon Wrapped Corn Muffins Corn muffins with a little heat wrapped with bacon and basted with Stubb’s Sweet Black Pepper Anytime Sauce. First of all, the sauce is so insanely delicious I can’t take it. My mind hasn’t stopped thinking of all the things I could do with it.
Continue reading

I think I’ll find a way to make a cocktail with this amazing stuff.
IMGP5609

These are little portable cornbreads all wrapped in bacon goodness and slathered in that black pepper concoction that should be called Black Pepper Porn Sauce.

These would be perfect to make for your Labor Day cookout!
IMGP5614 Here’s your printable-

Bacon Wrapped Mini Jalapeno Corn Muffins

Ingredients

Instructions

  • Preheat oven to 400.
  • Prepare corn muffin mix according to package directions and add diced jalapenos. Stir to combine.
  • Bake in a mini muffin pan for 10 minutes.
  • When the muffins have cooled, wrap each with a slice of bacon and place on a prepared baking sheet.
  • Brush each muffin generously with Sweet Black Pepper Sauce.
  • Bake for 12-15 minutes, until bacon is done and a little crispy.

Notes

Feel free to baste the muffins halfway through baking for more flavor! Also, I just made another batch and candied the bacon this time by sprinkling brown sugar on the bacon, baking it on a big cookie sheet for about 10 minutes (not fully done and still pliable to wrap around the muffins). They were amazing!

http://www.dixiechikcooks.com/bacon-wrapped-mini-jalapeno-corn-muffins/
PrintFriendly and PDF

Mango Jalapeno Sloppy Joe Sliders

I’ve been a rut the past few days and haven’t really felt very inspired at all – I think maybe I’m already getting depressed about summer ending.
IMGP5507 For me, dreading winter and cold weather is like getting prepared for an asshole family member that’s coming to stay for an extended visit – you basically prepare yourself to stay in your bedroom as much as possible. Winter needs to just go eff off.

But, the good news is that the rut didn’t last very long, because after catching up with a good friend on the phone a few days ago I was reminded of one of my favorite comfort foods – the Sloppy Joe. Do you like them? I think I always have – especially topped with diced white onion and cheddar cheese on very soft bread. It’s the best stuff-your-mouth-because-you’re-so-hungry-and-it’s-just-the-best-food. It’s not gourmet or expensive, it’s just really good food.

Continue reading

Ok, so, let me tell you a story about my husband. He’s a picky man – well…kinda, sorta. He definitely will not EVER eat any fruit that is remotely warm, he eats his burgers with only cheese and ketchup (sometimes mayo) and doesn’t understand the concept of candied bacon. That’s some bullshit, right?

So, shortly after he moved to Alabama and we were married, I asked him if he liked Sloppy Joes.  

Me: “Hey, do you like Sloppy Joes?
Mark: “Um…NO.” 
Me: “Do you know what they are?”
Mark: “Of course I do – it’s slop on a bun.”
Me: “Ok, so, let me get this straight. You love burgers, beef, bread, etc., but you don’t like Sloppy Joes?”
Mark: “Lady (that’s his pet name for me), I love you dearly, but I know exactly what I like and don’t like when it comes to food.”

So, fast forward about a year or so. I just made dinner – and yes, I made Sloppy Joes, however I gave it another name for his sake, probably something like “I just wasn’t in the mood to make our burgers into shapes and you’ll like it” type thing.

Me: “Dinner’s ready; I hope you like it.”
Mark: “Lady, DAMN, these are SOOOO good, is there enough left for me to have another one?”
Me: “Oh… wait, what’s that? You mean you want another Sloppy Joe?”

*SILENCE*

Mark: “yeah”.

SUCK IT. 

Ok, fine, I may not have said that outloud. It’s very possible that I kept that moment to myself to just savor.

What I’m sharing with you today is a version of my Sloppy Joes that are possibly all turnt up<—I really don’t know what that even means. It may be on steroids. Or maybe it’s on crack, I’m really not sure.
IMGP5507 All I know is this – they’re not your regular ass Sloppy Joes.

Here’s the breakdown – The beef is taco seasoned, hit with some hot sauce (just a little), there’s also some sharp white cheddar cheese (yep, all melted up in there) and put it in a slider bun dressed with salsa verde mayo. I topped them with caramelized onions, bell pepper, jalapenos and mango. The mango takes it to such a beautiful level. The sweetness balances the heat.

BTW – look how cute my little jars I filled with salsa verde mayo and hot sauce with itty bitty spoons are! (I kinda took the jars from an out of town trip – they’re individual tiny little ketchup jars). Ssshhh.
IMGP5538 Meet your new Sloppy Joe.

Mango Jalapeno Sloppy Joe Sliders

Mango Jalapeno Sloppy Joe Sliders

Ingredients

  • 1 lb. ground round
  • 1 packet taco seasoning
  • 2 tbsp. Moore's Original Marinade
  • 1/2 cup water
  • 1 1/2 cup Sharp White Cheddar shredded
  • 2 tbsp hot sauce This is my favorite
  • 2 tbsp olive oil
  • 1/2 yellow onion, sliced
  • 1/2 green bell pepper, sliced
  • 1 small jalapeno pepper, sliced
  • 1/2 mango, diced
  • 1 tbsp salt
  • 1 tsp granulated sugar
  • 1 package slider rolls
  • 1/2 stick salted butter, melted
  • 1 cup salsa verde
  • 1/2 cup mayo

Instructions

  • Brown ground round.
  • Add taco seasoning, water; cheese and hot sauce. Stir until combined and bubbly; about 10 minutes.
  • Remove from heat and cover.
  • Heat oil over medium high heat and add onion, bell pepper, jalapeno and mango.
  • Sprinkle with salt and sugar; toss every few minutes with tongs until caramelized, about 15 minutes.
  • Toast slider rolls and brush each side with butter.
  • Combine salsa verde and mayo; spread on bottom sides of buns.
  • Add beef and top with onion/bell pepper mixture.
http://www.dixiechikcooks.com/mango-jalapeno-sloppy-joe-sliders/
PrintFriendly and PDF

Blue Balls Cocktail

Today I’m sharing a recipe with you, not food, but a cocktail made with a brand of vodka called “Balls“. Yes, that’s the real label name. They recently sent me a bottle to try and I have to be honest…coming up with a name for my drink was too much fun.

After entertaining several different names, I ultimately settled on “Blue Balls“.

It’s blue. And it’s Balls.

balls
The pin-up girl that adornes the front of their bottle is very reminiscent of my own logo – so they kinda reeled me in at that point.
Continue reading

The taste of the vodka is very clean and smooth – (keep in mind I don’t typically drink vodka straight so I really have no idea what I’m talking about). I can definitely say, however, that this drink is awesome.

It consists of Balls Vodka, Blue Curacoao, Jalapeno Simple Syrup and pineapple juice. 
IMGP5346 It’s a little fiery – but you can handle it!

Blue Balls Cocktail

Ingredients

Instructions

  • Combine in a shaker with ice; pour into chilled glass and serve.
http://www.dixiechikcooks.com/blue-balls-cocktail/
PrintFriendly and PDF

Bloody Mary Burgers – Guest Post by Plain Chicken

Bloody Mary Burgers Recipe - hamburger meat is seasoned with Worcestershire, celery salt, garlic powder, salt and pepper. The burgers are grilled or cooked in the cast iron skillet and then topped with a quick homemade horseradish ketchup. All the flavors of a Bloody Mary in a burger! SOOO good!

Hey everybody! I am so excited that Shea asked me to guest post this week! My name is Stephanie, and I blog over at PlainChicken.com. I share quick and easy recipes that are guaranteed to please the pickiest eaters! In addition to sharing recipes, I also share pictures of my cats and my world travels! I’m going on my very first cruise in September. Any tips you have for me would be very much appreciated!!

This recipe combines two of my favorite foods – burgers and Bloody Marys.  The hamburger meat is seasoned with Worcestershire, celery salt, garlic powder, salt and pepper. The burgers are grilled or cooked in the cast iron skillet and then topped with a quick homemade horseradish ketchup. All the flavors of a Bloody Mary in a burger! They were SO good. We loved all the flavors in the burger and the kick from the horseradish ketchup. We served them with a Bloody Mary, of course!

You can make the hamburger patties ahead of time and freezer for later. Since there are only two of us, I usually freeze two burger patties for a quick meal later.

Bloody Mary Burgers Recipe - hamburger meat is seasoned with Worcestershire, celery salt, garlic powder, salt and pepper. The burgers are grilled or cooked in the cast iron skillet and then topped with a quick homemade horseradish ketchup. All the flavors of a Bloody Mary in a burger! SOOO good!

Bloody Mary Burgers

serves 4

(Printable Recipe)

  • 1 1/2 lb hamburger
  • 3 Tbsp Worcestershire sauce
  • 1 1/2 tsp garlic powder
  • 3/4 tsp celery salt
  • 3/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 cup ketchup
  • 2 tsp prepared horseradish
  • 4 hamburger buns
  • lettuce
  • tomato

Combine hamburger, Worcestershire, garlic powder, celery salt, pepper and salt. Divide hamburger mixture into 4 patties.

Grill or cook hamburger patties in a cast iron skillet until cooked to desired temperature.

Combine ketchup and prepared horseradish.

Place each cooked hamburger patties on a hamburger bun. Top with horseradish ketchup mixture, lettuce and tomato.

**Instruction on how to cook perfect burgers in a cast iron skillet can be found here: http://www.plainchicken.com/2015/03/cast-iron-skillet-burgers.html**
Pin It!
post signature

CONNECT WITH PLAIN CHICKEN
PrintFriendly and PDF