posted by on Appetizers, Featured, Main, Mexican, Seafood, Sides, Vegetables

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So, McCormick has a very cool website that allows you to FlavorPrint yourself. It’s brilliant. You basically make a login, answer questions based on your flavor preferences, cooking style, etc. and…

*BAM*

Recipes just for you.

What a fantastic idea.

FP_logos_TM

Untitled-1 Although creating recipes is a hobby for me, there are times that I need a hand figuring out what I’ll be making for dinner; I’m tired and I need something to make the decision for me so I can get food on the table. Usually it’s the days I work, or times that I’m just not in the mood to come up with something new to add to our dinner rotation.

After making a profile, it gives you recommendations based on your preferences.
capreseeggrolls It gave me so many great options. I decided to make Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce. They were excellent. My daughter is very picky, and will not eat any meat or seafood, so I customized hers by omitting the shrimp. She loves all kinds of cheeses, so they went over really well with her.

dinner copy Aren’t they cute?
IMGP9076 These would be great for a picnic, using the tomatillo sauce as a dip.
IMGP9001 copy For the recipe, go here.

p.s. I made a double batch of the shrimp filling (you never know what you could do with it!). I used it as a filling for wonton skins, baked them on 400 degrees for about 10 minutes and dipped them in the tomatillo sauce. My husband absolutely LOVED these.

This post was sponsored by McCormick, however all opinions are my own. #MyFlavorPrint

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posted by on Bread, Featured, Fruit, Main, Sandwiches, Seafood, Vegetables

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I know the name is long. I just can’t figure out how to describe it in a baby version. It’s just sooooo good and I have to let you know in the title exactly what this is.
IMGP0542 Buffalo coleslaw? Yes, absolutely. Have I ever made it before? I don’t think so, but there’s a first for everything. How else to compliment mango salsa on top of blackened fish?

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As far as the buns, I’ve made pretzels before. But this particular recipe is by far the best I’ve ever made. I found it on My Life As a Mrs., but keep in mind I changed a couple of things. I’m sure hers are delicious, but sometimes I tend to tweak according to what I have on hand.

To begin with, I didn’t use quite as much flour. I probably used closer to 4 cups as oppposed to 4 1/2. I also used half all-purpose flour and half bread flour. I didn’t know how it would come out, but I’m glad I gambled. Lastly, I didn’t realize that I was out of granulated sugar and I subbed with powdered. Look, I’m not a huge baker, so I didn’t know if it would make a difference or not, so I threw caution to the wind. If you know me, you know I have absolutely no patience. I wanted to make pretzel buns.

So, damnit, I did it and it all worked.
Beautifully.

IMGP0591 Mark and the kids told me – hands down – this was the best pretzel recipe I’ve made so far. Mark even cheated on his diet because he said he couldn’t resist them. God love him.

IMGP0566 This sandwich is a very good combination of summer – light and fresh with the mango salsa and fish, nice and spicy with the blackening seasoning (not to mention the buffalo sauce in the slaw), but just enough heartiness with the pretzel bun.
How good would this be sitting in a beachside restaurant patio with an ice cold margarita? I just love summer.

Here’s your printable-

Blackened Tilapia with Buffalo Slaw and Mango Salsa on a Pretzel Bun

Blackened Tilapia with Buffalo Slaw and Mango Salsa on a Pretzel Bun

Ingredients

    For the Pretzel Buns
  • This pretzel dough recipe (make note of my adaptations in the post if you want to make them exactly as I did)
  • For the Slaw
  • 1/2 head cabbage, shredded in a food processor or chopped
  • 1/4 head red cabbage, shredded in a food processor or chopped
  • 1/2 onion, diced
  • 3/4 cup mayo
  • 1/4 cup buffalo hot sauce
  • Salt and pepper to taste
  • For the Salsa
  • 1 mango, washed and diced
  • 14.5 oz can petite diced tomatoes, rinsed and drained
  • 1/2 onion, diced
  • 1 jalapeno, diced
  • 1 handful cilantro, chopped
  • 1/2 lime, juiced
  • 1 tbsp olive oil
  • 1 tbsp salt
  • For the Blackened Fish
  • 1 lb. fresh tilapia fillets
  • 2 tbsp olive oil
  • 1/4 cup blackening seasoning (more or less depending on your taste)

Instructions

  • Make pretzel rolls according to directions. Let them cool and cover with plastic wrap or a kitchen towel.
  • To make the slaw, combine all ingredients, cover and refrigerate.
  • To make the salsa, combine all ingredients, cover and refrigerate.
  • Heat oil over medium high heat in a medium sized skillet. Add fish fillets, sprinkle with blackening seasoning and sear 3-4 minutes each side, until they flake with a fork.
  • To serve, half each pretzel bun with a serrated knife, spoon slaw on the bottom half, add fish, then salsa and top with top half of bun.
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posted by on Appetizers, Featured, Fruit, Main, Mexican, Vegetables

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You.will.love.these.
IMGP0460 They are the epitome of great fusion. Jalapeno poppers transformed into baked wontons paired with two fabulous dips.

However, I’m really struggling with how to write this recipe.

See, I want this to be easy for you but the fact that I used leftovers makes it a bit difficult. I had about a dozen bacon wrapped jalapeno poppers leftover from a dinner party a few days ago, and I just couldn’t throw them away. I have a hard time wasting food – I mean, damn, it’s so expensive.

And, for God’s sake, it’s food.

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I want to just tell you to throw a dozen leftover poppers in the oven, process the shit out of them, stuff them in wonton wrappers and bake them (and make the dipping sauces, of course), but I have to consider a couple of things. (Please don’t judge my horrible looking nails. They need attention; I know. I’ll get to them eventually.)

IMGP0479 First – would it be easier to make them if the poppers were deconstructed instead of being “poppers”?

Second – do you have a dozen leftover jalapeno poppers? I have no idea of knowing. It’s probably a no.
IMGP0446 So, I’m just gonna tell you what I did and give you the ingredients and instructions to make these happen – and it’s quite easy even without having poppers at your disposal.

With my 12 leftover poppers, I reheated them in the oven at 450, let them cool and put them through my food processor and filled wonton skins – kinda like dumplings – and baked them. THEN I made two different dipping sauces. The first one is a mango sauce with rice wine vinegar, and the second is an avocado ranch sauce.

I still can’t decide which one I love the most.
IMGP0414

Jalapeno Popper Wontons with Two Dipping Sauces

Jalapeno Popper Wontons with Two Dipping Sauces

Ingredients

    For the Wontons
  • 6 jalapeno peppers, halved and deseeded (unless you like major heat)
  • 1/2 block cream cheese, at room temperature (or more depending on how big your peppers are)
  • 1/2 lb bacon, halved
  • 1 package wonton wrappers
  • For the Mango Sauce
  • 1 mango, diced
  • 1 tsp rice wine vinegar
  • 1 tbsp lime juice
  • For the Avocado Ranch Sauce
  • 1/2 avocado, pitted and removed from skin
  • 1/2 cup Ranch dressing
  • 1 tbsp lime juice

Instructions

  • Preheat oven to 425.
  • Stuff each pepper half with cream cheese and wrap with bacon.
  • Bake for 18-20 minutes, until the bacon is browning and crispy, let cool for 10 minutes.
  • Reduce oven heat to 375.
  • Add poppers to a food processor and pulse until almost smooth.
  • To assemble the wontons, line each wrapper with water by using your finger and spoon about a tsp of jalapeno filling in the center.
  • Fold corners together to make a triangle and seal, being careful to not squeeze the filling out.
  • Bake for 12-15 minutes, until slightly brown.
  • Combine the mango, vinegar and lime juice in a food processor and puree.
  • Rinse out your food processor bowl and do the same with the avocado, ranch and lime.
  • Serve wontons with dipping sauces.
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posted by on Appetizers, Bread, Burgers, Chicken, Featured, Main, Sandwiches, Vegetables

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Yes – it’s another slider. Don’t judge a girl for having a million and one ways to use slider buns. Just listen. Or, read.

These. I just can’t even begin.
IMGP8207 Ok, maybe I can. They’re beyond fantastic – thebomb.com. Oh, wait, is thebomb.com so yesterday? Or was it so 2012, or maybe so 2011? Hell, I have no idea. I can’ t keep up. I’m now 38; to my kids I’m sure I seem ancient.

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I’ve made these many times, but never posted them. I have a big, fat list of things to re-make, re-shoot, re-do, re-everything, etc. The list keeps growing because I keep cooking.

I have tried to make homemade jerk sauce, but so far I haven’t had much success; I get almost there but there’s some tweaking to do. I’ll keep trying, but for now these turn out beautifully with bottled Jerk sauce and slow cooked chicken.
IMGP8152 Oh, and of course, arugula. These are so simple to make.

And BTW, the Gorgonzola takes them way over the top. Do not leave that stuff out. Trust me?

Jerk Chicken Sliders with Gorgonzola Slaw

Jerk Chicken Sliders with Gorgonzola Slaw

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 bottle Jamaican Jerk marinade
  • 1 bag angel hair cabbage (coleslaw)
  • 1/2 cup mayo (more or less depending on your preference)
  • 8 oz Gorgonzola cheese, crumbled
  • Salt and Pepper to taste
  • Arugula
  • 12 slider buns

Instructions

  • Put the chicken and Jerk marinade in a slow cooker on low and cook for 8-10 hours.
  • Remove the chicken and shred it using two forks.
  • Combine the cabbage, mayo and Gorgonzola. Salt and pepper to taste.
  • Serve the chicken on slider buns topped with slaw and Arugula.
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posted by on Appetizers, Chocolate, Cocktails, Featured, Sweets, Uncategorized

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It’s summer – as you all know it’s my very, very favorite time of year. When I was a kid it was because my birthday is in July. Today, it’s simply because I hate, hate, hate cold weather. It makes me want to cuss.

On another note, this year, my family made my birthday so very special, which was yesterday. First of all, my kids bought me a dress – Yes – my teens. My daughter made note of it while the two of us were internet-window-shopping. Here it is -

IMG_9873 That’s my Katelyn and Brantley.

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And, yes, I’m so very short. I did end up changing into gym shorts and a t-shirt because I was cooking and couldn’t slide across the kitchen floor anymore almost tripping and breaking my damn neck. It does NOT change the fact that I absolutely love this dress and my next lunch or dinner or whatever date I will definitely be wearing it (with espadrilles)! I was so touched by their gift, oh and a homemade card, which is the best!

Mark was so sweet too -

20140708_195444 Note the candles on my cake – my man is so smart.

20140708_194258 They gave me a very special birthday. My favorite part was everybody being together and, of course, eating. My cousin (should be my sister), Meighan of The Meighan Project (check out her blog; it’s awesome and so damn inspiring), her fiance Ben, and many of Katelyn’s friends hung out with us (friends not pictured), ate and laughed and I enjoyed it so much.

IMG_97-1 Ok, back to summertime. What do you think of? Pool, ice cream, grill outs, and milkshakes.

IMGP0320 Oh, and boozy milkshakes.

I mean, why not?

This was my first time to make homemade ice cream using eggs. I typically make the whole cream, sugar, etc. version. I’ve been wanting to try out a hard core version of homemade ice cream, and I decided to try out Brown Eyed Baker’s Mint Chocolate Chip Ice Cream recipe.  As much as I don’t have an affinity for sweets…

This was the bomb.com. The kids LOVED the ice cream. This lovely little shake/cocktail is a combination of fantastic homemade mint chocolate chip ice cream, Pinnacle Whipped VodkaDiet Barq’s Root Beer, whipped cream and a lovely cherry on top.

IMGP0297 Let’s not forget the sprinkles.

Oh, and BTW a few years ago I made this White Chocolate White Russian made with Pinnacle Whipped Vodka that was amazing. It has been one of my most popular recipes since I started this itty bitty teeny tiny blog. You need to check it out.

Here’s the printable – and keep in mind the kids didn’t sample the real version. There’s was sans the whipped vodka.

Boozy Mint Chocolate Chip Root Beer Floats

Boozy Mint Chocolate Chip Root Beer Floats

Ingredients

  • This recipe for Mint Chocolate Chip Ice Cream (for 4 servings use 1 regular ice cream scoop each)
  • Pinnacle Whipped Vodka, about 1 oz per serving, but to your discretion ;)
  • Diet root beer (or feel free to use regular root beer, but that's what I used)
  • Whipped cream
  • Maraschino cherries
  • Sprinkles

Instructions

  • Make the ice cream according to directions.
  • Place one scoop into a glass, add vodka, root beer (until the glass is full), add whipped cream and top with a cherry and sprinkles.
  • Serve.
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