Jalapeno Citrus Glazed Ham and A Giveaway

It’s Easter Ham time, yo.
IMGP9382 Everybody makes a ham at Easter! Well, almost everybody. This is a big, fat ham Dixie Chik Cooks style – with jalapenos, of course. Would you expect anything else??
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I made a glaze with orange marmalade, jalapenos and ginger. It rocks the ham; but that big ass ham seriously didn’t need any additional rocking, really.  AT ALL. It’s a Kurobuta whole bone-in ham (precooked) from Snake River Farms, and it’s outstanding.
It was mentioned on The Today Show as “The most delicious piece of meat you will ever eat in your life.” by Al Roker

Damn. That’s one serious ass statement about ham.

So, we definitely had leftovers, and we made sliders, sandwiches, omelets…and just literally ate it out of the fridge at random. It’s just so good.

Now, for the giveaway – One reader will receive this package:

1 Kurobuta Bone In Ham – You’ll love this ham.
5 pounds of American Kobe Beef – This is the most amazing ground beef you will ever have. I’m not even kidding; I have no reason to lie to you about this.
srfbeef-5lbburgerpack-raw_1 3 packs of Kobe Beef Hot Dogs – my husband loved them. He’s a New Yorker – so apparently he’s an expert about hot dogs and pizza. At least that’s what he says.

To enter –
a Rafflecopter giveaway

Here’s the printable for the ham-

Jalapeno Citrus Glazed Ham


  • 2 cups orange marmalade
  • 3 fresh jalapenos, deseeded and diced
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tbsp salt
  • 1 Large Bone-in Ham


  • Preheat oven to 325 degrees.
  • Puree the marmalade through salt in a food processor.
  • Put ham in a large roasting pan and brush with half of the marinade.
  • Bake for 2 hours, then baste with remaining marinade.
  • Bake for an additional 1 1/2 to 2 hours until internal temp registers 140 degrees.
  • Remove from oven and allow to rest for 15 minutes before carving.

This was not a paid post, however Snake River Farms graciously provided me with products to try. All opinions are my own. This giveaway is sponsored and provided by Snake River Farms.
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Marshmallow Cupcakes with Hot Chile Oil Chocolate Drizzle and Candied Bacon

These are some extreme cupcakes. Cupcake Well, kinda, but they’re SO FUN.  I mean, just think about these flavors – marshmallow, a hint of hot chili in the chocolate (I mean, shit, why not?) topped off with candied bacon AND a peep. Sweet, salty, crunchy, a little bitty hint of heat, and, of course, marshmallow-y.  It’s the epitome of a sweet and spicy combination. You can thank Chocoley for these. They graciously sent me goodies to make something fun for Easter and share with y’all – and now my family is officially addicted to their amazing chocolate
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Feel free to completely cover the frosting with the chocolate instead of drizzling if you want more chocolate/chili flavor.

These are some happy peeps. And, they’re sprinkled with some colored sparkly sanding sugar, of course. IMGP0170 They’re officially the badasses of Easter cupcakes. P0172 I think Pinky there on the far left may have dipped a little too much in the chili oil. 

Marshmallow Cupcakes with Hot Chili Oil Chocolate Drizzle and Candied Bacon


  • 1 box vanilla cupcake mix, prepared as directed
  • 2 containers cream cheese or vanilla cake frosting (make sure it's at room temperature)
  • 2 drops Marshmallow Flavoring Oil (Put in warm water bath for 5-10 minutes)*
  • 1/2 lb. bacon, halved
  • 1/2 cup brown sugar
  • 8 oz. Chocoley Dark Chocolate
  • 2 drops Hot Chili Oil (Put in a warm water bath for 10-15 minutes)*
  • Sanding Sugar
  • Peeps


  • Make cupcakes according to package directions. Remove cupcakes from pan and allow to cool.
  • Increase oven temperature to 400 degrees.
  • Place bacon slices on a baking sheet and sprinkle brown sugar over each piece. Bake for 15-20 minutes, until thoroughly done and crispy. Remove from oven and let cool; crumble.
  • Stir cake frosting and Marshmallow oil thoroughly with a large spatula.
  • Melt chocolate in a microwave safe bowl and add Hot Chili Oil; stir to combine.
  • Spread frosting on cupcakes, drizzle with chocolate, sprinkle with bacon and sanding sugar.
  • Top with a Peep.


*Adding coloring oils at room temperature will shock melted chocolate and it will seize.

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Top Ten Tuesday

Here’s my top links around the web this week- 871726

{Photo Via}

Pepper Crusted Filet Mignons with Blue Cheese Chive Butter – Hell.Yeah.

Double Swiss Burger with Fried Egg on a Bagel – I’m so down with that.
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Fish Piccata – Yes, Fish + Piccata. Brilliant.

Grilled Pineapple Jalapeno Margarita – That literally looks like salt rimmed perfection. Goddamnit why didn’t I think of that.

Arugula, Prosciutto and Goat Cheese Open Faced Sandwich – Love this.

Buffalo Shrimp Deviled Eggs – Dear Lord.

Cheez-It Crusted Jalapeno Popper Dip – Girl after my own heart.

Spicy Chocolate Bean Dip – Whoa.

Greek Style Roasted Lamb Gyros with Harissa Spiced Tzatziki – Did she put french fries in those?

Bacon and Eggs Bloody Mary – Genius.

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Trashy Taco Truck Pretzel Dogs

Hell, I didn’t know what to call them.
The name fits; I can’t help it. Snake River Farms recently sent me some of their beautiful food; and Kobe Gourmet Hot Dogs happened to be a part of that package. We thoroughly enjoyed them – the quality is impressive.
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So, you know me.

I don’t do anything “regular ass” as my husband puts it. When it comes to food, he hates hot and spicy and doesn’t like a lot of condiments or a lot of the crazy shit that I do. He really doesn’t like to eat anything outside of his comfort zone. I don’t get that, but I do have to give him credit for being a team player as far as my blog and tasting my stuff. He does it. He may not like it, and sometimes even gives me a dirty look when I’m coming at him with a little napkin, a plate or a forkfull of something (which I ignore), and he knows that I know what he’s thinking – “Shit – here she comes again.”. I do have to say, 9 times out of 10 he’ll try it.

Bless his heart. 

These are Kobe gourmet beef hot dogs on homemade pretzel buns topped with melted queso, Jalapeno Ranch dressing, guacamole and cilantro.

If I’m going to make a hot dog, I’m really going to make a hot dog.
They’re straight up rockstars.
Here’s your printable-

Trashy Taco Truck Pretzel Dogs

Yield: 5 Hot Dogs


  • 1 package Kobe Gourmet Hot Dogs
  • This Pretzel Dough Recipe
  • White queso cheese sauce - you can use jarred, canned or make your own.I used a great jar I found at my Publix.
  • 1 cup Ranch dressing
  • 1 tbsp pickled jalapenos, finely diced
  • 1 tbsp juice from pickled jalapenos jar
  • Guacamole - I used this
  • Fresh Cilantro, chopped


  • Make pretzel dough, following instructions, but shape buns shaped to fit hot dogs. Make sure you don't split them completely open until after they're done; just two small slits on the top of each before you bake them. (This recipe should make a total of 8 buns).
  • Grill or broil hot dogs until done.
  • Warm queso in the microwave until hot.
  • Combine Ranch dressing, jalapenos and jalapeno juice in a small bowl.
  • Assemble each hot dog by topping each with queso, Jalapeno Ranch, guacamole and Cilantro.

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Buffalo Blue Cheese Burger with Jalapeno Slaw

Is your weather still sucking right now? Are you ready to tell winter to go F off? I am. It needs to go F the F off.

Seriously. For good. 
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I’m so tired of cold, dreary, blah weather and hearing about snow and having to bring the damn dogs into the garage at night – they need to keep their nasty, hairy asses outside. 

It’s really time for long days, flip flops and shorts, the pool, and to SWEAT. Most of all, I’m ready to grill, aren’t you? Don’t even start bitching about the hot weather coming; just embrace it. Hug it. Love on it a little. It’s the best time of the year. Speaking of grilling, it’s 80 degrees today!
Hallelujah!!  IMGP0375 The first warm day last week I really wanted to fire up my grill, but of course it had to be an asshole and be completely out of propane. So, these were made in my cast iron skillet because I had already gone to Publix (shocker, I know. Jesus, they might as well load my buggy for me at this point because I’m there EVERY.SINGLE.DAY) and I was too lazy to drive the tank down to Ace and exchange it.  So…cast iron skillet wins.

These are Buffalo Blue Cheese Burgers with coleslaw – yes – with jalapenos. Did it need extra heat from the jalapenos? Who knows. But I put them in there because, well, I wanted to. And it’s SO GOOD. 

This is a burger that requires you to love blue cheese and buffalo sauce, especially the blue cheese because I put that shit all in the burger mixture. My husband HATES it. With a passion. 

I just can’t grasp that kind of mentality. 
That didn’t stop me from making them. And eating one for breakfast the next morning.

Here’s your printable-

Buffalo Blue Cheese Burger with Jalapeno Slaw


  • 1 lb. ground round
  • 2 tbsp Worcestershire sauce
  • 2 oz. crumbled blue cheese (I used Stilton)
  • Salt and Pepper
  • 4 Brioche buns, split in half
  • 1 ripe tomato, sliced
  • Buffalo sauce (I use Moore's - my favorite)
  • Slaw:
  • 1 bag angel hair cabbage
  • 1 1/2 cups mayo
  • 2 jalapenos, diced (or maybe 1 depending on how big and how much heat you like)
  • 1/3 cup tomato, finely diced
  • 1/4 cup yellow onion, diced
  • Salt and pepper to taste


  • Combine the ground round, Worcestershire sauce and blue cheese, salt and pepper.
  • Grill burgers until done.
  • Make slaw by mixing all ingredients; salt and pepper.
  • To assemble burger, add a tomato slice to bottom bun, followed by blue cheese crumbles, burger, slaw and drizzle with buffalo sauce.

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