Top Ten Tuesday


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Here’s my top ten this week-
keep-calm-and-enjoy-food-6 {via}

Smoke and Mirrors Cocktail - Prettiness.

Turkey and Mushroom Quesadillas with Beer Pickled Jalapenos - They had me at beer pickled jalapenos.

Ramen Donuts – Um, just because it’s ramen donuts. I don’t even care about donuts but I’m fascinated.

Chinese Orange Beef – I.Love.Her.

Roast Beef and Swiss Sliders – Um, hell to the big, fat yes.

Lobster Street Tacos – What?

Salmon BLT Sliders with Avocado Aioli – You shut your damn mouth.

Apple Pie and Pumpkin Jello Shots - What a fantastic idea.

Cornbread Muffins with Poblano Peppers and Gouda – Love, love, love.

French Onion Soup Stuffed Meatloaf – Holy Lord.

Have a great week!

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Thanksgiving Ideas


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Need some inspiration for Thursday? I’m here for you.

Just some of my personal favorites that I think would be fabulous on your Thanksgiving table. Each individual picture is clickable -


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Ok, so as much as pimento cheese is a Southern staple, it has never, ever been my favorite.

IMGP6240 Don’t get me wrong, I like the taste, but it’s just not something I actually choose to go on a sandwich.

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Now, things have changed. That’s because a fried green tomato edged its way into my sandwich world and apparently changed that shit up. I know, it’s not the first time, but this one is special.

IMGP6263 Let me explain. I’ve never loved pimento cheese because I feel as if it’s lacking something. Just like I think egg salad is lacking something. Maybe it’s just not substantial enough in my mind? I have no idea. It kinda makes no sense because I’m a die hard fan of sharp cheese. The sharper, the better – I’m all about Cracker Barrel Extra Sharp White Cheese. So, I had this craving for a fried green tomato a while back and I somehow ended up putting these two together.

IMGP6287 It ROCKS, and is very substantial.

Oh, and I put jalapenos in my pimento cheese. Big shocker, right? You can leave those out if you’re not into the pepper thing, but it just rounds the whole thing out for me.

I know, I know, I should be posting Thanksgiving recipes. I’ve got a few things ready to go in the next couple of days to share with y’all for holiday cooking, but this one has been on my mind.

Here’s your printable-

Fried Green Tomato and Pimento Cheese Double Stacker

Yield: 2 Sandwiches

Fried Green Tomato and Pimento Cheese Double Stacker


  • 1 cup mayo
  • 1 cup very sharp cheddar cheese, shredded
  • 1/2 block cream cheese, at room temperature
  • 1 jalapeno pepper, washed, deseeded and deribbed
  • 1 tbsp jarred pimentos
  • 1 green tomato, washed and slice into 1/2" discs
  • 2 eggs, whisked
  • 1 cup bread crumbs
  • 1/2 cup all purpose flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup canola oil
  • 6 slices fresh white bread, toasted and buttered
  • Green leaf lettuce


  • Combine mayo, cheese, cream cheese, jalapeno, and pimentos in a small mixing bowl. Refrigerate. Combine bread crumbs, flour, salt and pepper and preheat a small cast iron skillet over medium high heat (or a small skillet).
  • Dip each tomato disc into eggs, bread crumb mixture, egg again, then dip back in bread crumb mixture again and fully coat and add to pan.
  • Fry for 1 minute on each side until browned evenly, and drain on paper towels.
  • To one slice of toast add a layer of pimento cheese, followed by a couple of tablespoons of pimento cheese, a green tomato, some lettuce and another piece of white bread.
  • Repeat one more time to make a double stacked sandwich.
  • Eat.
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Here’s my favorite finds across the web this week, Thanksgiving style. IMG_6207 Source

Candied Bacon Cornbread - YES.

Buffalo Roasted Turkey - I would marry it.

Miso Butter Mashed Potatoes – Shut your mouth.

French Quarter Cheese Spread - Perfect.

Pomegranate Margaritas - Yep. Perfect for sipping on while making the Buffalo Turkey.

Crispy Brussels Sprout Leaves with Hazelnuts and Bacon - Can’t go wrong with bacon. Ever.

Cream Cheese Filled Pumpkin Bread - Love.

Orange Vanilla Glazed Sweet Potatoes – Love citrus and vanilla.

Kale and Shiitake Mushroom Stuffing - So pretty.

Rosemary Chicken – Everybody needs chicken on their table in some form or fashion. Love this one.

What’s gonna be on your Thanksgiving table??

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Hot damn.
IMGP5536 Isn’t she the prettiest?

This is by far one of the best burgers I’ve ever had. EVER. Let me begin by telling you that this isn’t my burger.

Nope, this is my son’s. My 18 year old son has had culinary interests on and off for years, but lately they’re really kicking into gear.

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So, for the burgers, he started with making some pretty beef patties with fresh 80/20 ground chuck. He gave them a good shake of salt and pepper on both sides and Worcestershire sauce.

I, of course, doused my own personal one with a little Sriracha to get the hot party started while the grill got nice and hot.
IMGP5486 He grilled them over medium heat for 3-4 minutes per side for a perfect medium rare, but you could add a minute to each side for medium.

Or, you could just burn the shit out of them if you want to, which is what I used to do. Now I absolutely love medium rare burgers. I never enjoyed the beauty of them before, but I just didn’t know what I was missint out on.

Let’s talk cheese. We used Muenster, a very personal favorite of mine. If you’re not familar with Muenster cheese, I would describe it as a really good cross between Cheddar and Havarti. It melts really well, but still is a little bold. It’s just luscious.

He added this to the burgers at about the last minute of grilling them for an awesome meltiness.
IMGP5498 Just FYI, when I discovered Muenster, I fell in love – it is the most amazing pizza cheese.

Fresh tomato!
IMGP5504 For the bread, we toasted some buttered and parslied sesame seed buns.
IMGP5496 You know I made mine a big, fat hot ass mess Sriracha Burger with lots of mayo.  (His was minus the mayo and Sriracha).


Sriracha Muenster Burger

Sriracha Muenster Burger


  • 1 lb ground beef (80/20)
  • 4 slices Muenster cheese slices
  • 1 tomato, sliced
  • Sriracha
  • Mayo
  • 1/2 stick salted butter
  • Fresh parsley, chopped
  • 4 Seeded hamburger buns
  • 1/2 stick salted butter
  • Fresh parsley, chopped


  • Make 4 burger patties and grill over medium heat 3-4 minutes, until medium rare or 4-5 minutes for medium.
  • Add cheese slices, cover until melted for about 30 seconds and move burgers to a plate covered with foil.
  • Butter all sides of buns with butter and sprinkle with parsley; put in toaster or brown in oven at 425.
  • Build the burgers with mayo, tomato and Sriracha (optional)
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