posted by on Appetizers, Beef, Bread, Featured, Main, Pork, Sandwiches

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These little pretties started out as a pizza with pretzel dough experiment.
IMGP3402 copy It was a request from my husband after seeing this commercial. Here lately, I’m so obsessed with this fantastic pretzel dough recipe I found that I gladly agreed to take on that project. I want to make this dough all the damn time.

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So, I was playing in the kitchen, put my pretzel pizza trial run in the oven, then apparently my undiagnosed ADD kicked in when I spotted some beef hot dogs in the fridge. Ok, so I really don’t think I have it but I SWEAR when I work on the blog I do – I cannot seem to stay working on one single thing without having to switch to something else. Doesn’t matter, apparently it all gets done.

Although I know that pretzel wrapped hot dogs are definitely not a new thing, we haven’t made them in this house before and I made the most fantastic dipping sauce with Dijon mustard and pepperjack cheese.

Oh, and cayenne.

I’m aaallllllllll about some cayenne. It’s like happy sprinkles. With a little kick.

IMGP31 My husband would disagree about the sauce because he hates mustard. There’s something so wrong with that – he just doesn’t like to venture out when it comes to eating. He did, however, LOVE the pretzel dogs. Well, ok, he is more adventurous when it comes to sushi than I am.

But, still. I don’t get anybody not liking mustard.

IMGP3430 Anyway, please keep in mind that I did not go for perfect “form” when making these – but I’m sure there’s a way to. I just wrapped the dough around the hot dog and made sure all the dough was sealed tightly.

I’ve made several different types of cheese sauces, and I really think that the sauce always comes out better when I buy the cheese in block form and grate it myself. I don’t know why; maybe it’s the preservatives?

This cheese sauce could be used in so many ways. I’ve already thought about stuffing burgers with it, using it as a dip for french fries and putting it on chicken breasts. My favorite idea is to make a double batch, adding some Italian sausage or ground beef and diced tomatoes to make a queso dip. OMG.

IMGP98 Here’s your printable-

Pretzel Dogs with Dijon Pepperjack Sauce

Pretzel Dogs with Dijon Pepperjack Sauce

Ingredients

    Pretzel Dogs
  • This pretzel recipe
  • 1 pkg hot dogs (I used Hebrew National all beef hot dogs), quartered
  • 1 egg, beaten
  • Coarse salt
  • Dijon Pepperjack Sauce
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1/3 cup whole cream
  • 1 tbsp Dijon mustard
  • 2 cups Pepperjack cheese, shredded
  • 1 tsp cayenne pepper

Instructions

  • Make the pretzel dough, but instead of cutting the dough into 8 pieces, cut it into 16 smaller pieces.
  • Wrap each piece around a hot dog quarter, making sure that the dough is sealed all the way around.
  • Cover with a dish towel and let rise for 30 minutes. (I think I only let mine rise for about 15 - but I have no patience. They turned out beautifully.)
  • Preheat oven to 425.
  • Line a baking sheet with wax paper and spray with nonstick spray.
  • Bring 2 quarts of water to a boil, reduce heat to medium and add baking soda.
  • Add about 4 pretzel dogs to the water, and simmer for 30 seconds on each side.
  • Using a large slotted spoon, remove the pretzels and place on prepared baking sheet.
  • Brush with egg wash and sprinkle with salt.
  • Bake for 15-20 minutes.
  • While the pretzel dogs are baking, make the cheese sauce. Over medium heat, add the butter and oil.
  • When the butter has melted, reduce heat to medium low.
  • Add the flour, whisking, then quickly add the whole cream.
  • Continue whisking, and when it starts to thicken add the rest of the ingredients.
  • If it thickens too fast or starts to scorch, reduce heat more. You can always add a splash of milk or water to thin if you need to.
  • When the sauce is smooth and the cheese has melted, remove from heat.
  • Serve with pretzel dogs.
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posted by on Appetizers, Chicken, Featured, Fruit, Main, Mexican, Sides

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This dressing.

IMGP3327 copy It’s pure crack. How often have I featured a dressing or a condiment? If I have, I’ve since forgotten.

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That should indicate to you that this is the bomb.com.

Ok, so yes, I made a fantastic chicken taco salad (in a tortilla bowl) that I may or may not have planned on showing off in this post. However, {ahem} I whored that shit up a little too much. I have a habit of doing that (so sorry) but I do have plans on remaking it for y’all.

IMGP3350 See what I mean? It’s definitely fantastic, but it has a whole lot going on. When I post that for y’all I’ll make sure to present it in a way that’s a little more pic friendly as far as seeing what’s all in there. I made some grilled chicken, slow cooked beans, homemade guacamole, pico de gallo, etc. Ok, fine, we know that I could really go on and on about it for days, but let’s get down to business.

Wait! Hold the F up. Did I not mention that there’s freshly pickled jalapenos on that salad? Jesus H. That was almost like forgetting my children!

Damnit.

Anyway. Today, it’s all about this dressing, which happens to really make the whole salad very magical.

IMGP3369 I rarely see key limes, but a few days ago they were so cheap at a local market, like ridiculously cheap. And, whaddayaknow. I happened to be craving Mexican.

I know, shocker.

Within two days these cute little things have been squeezed into guacamole, salsa, pico, right on top of salads. Now this lovely, bright, citrusy-yet-so-excruciatingly-delicious-that-you-can’t-help-but-to-pour-some-on-your-finger dressing was born from the cute little things. Even after pouring it on your salad. Or your whatever.

I just want to name it Honey Key Lime Crack.

I know, I know. I won’t.

Don’t you just love this little OXO dressing shaker? It’s the cutest. I use it so much more than I ever thought I would.

IMGP46 Here’s your printable-

Honey Key Lime Dressing {Crack}

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup key lime juice (about 4-5 limes, depending on size)
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder

Instructions

  • Combine all ingredients in a container or jar.
  • Shake thoroughly to combine.
  • Refrigerate until ready to serve.
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posted by on Appetizers, Burgers, Chicken, Featured, Main, Sandwiches, Sides

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#ad This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Although I’m so sad to see summer go, the beginning of football season makes it a pretty easy transition. We love hanging out on Saturdays, having family and friends over, and of course plenty of food. For the first game day of the season, I made some fun sliders using fresh wings from Wal-Mart deli (which happen to be Tyson wings, BTW).
IMGP3176 Soooo.Good.

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First, I made buffalo chicken dip using the chicken from the wings, combined it with Kraft Ranch Dressing, cream cheese, sour cream and buffalo sauce and baked it until bubbly.

IMGP3250 Then…

I piled it on a slider bun with lettuce, tomatoes, bacon, and blue cheese crumbles.
IMGP3181 Here’s your printable-

Hot Chicken Wing Dip Sliders (Made with Fresh Deli Wings)

Ingredients

  • 1 lb. Tyson Deli Hot Wings
  • 1/2 cup Kraft Ranch dressing
  • 4 oz cream cheese (1/2 block)
  • 1/2 cup sour cream
  • 1/4 cup buffalo sauce
  • 1/2 cup scallions
  • 1 package slider buns
  • 1/2 lb. bacon, cooked
  • Green leaf lettuce
  • 1 tomato, diced
  • Blue cheese, for topping

Instructions

  • Preheat oven to 375 degrees.
  • Remove the chicken from the wings, discarding the bones.
  • Combine the chicken with the rest of the ingredients, top with scallions and bake for 25-30 minutes, until bubbly.
  • Place lettuce bottom of a slider bun, top with chicken dip, bacon, tomatoes and blue cheese crumbles.
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The Walmart Deli provides Tyson wings in Bone-in Hot Wings and Boneless General Tso’s flavors. They can be purchased in a Pick 3 Bucket, a plated meal, or wings by the pound.

20140906_125755 They make it easy to pick up some fresh wings to take home for dinner, or to make a fun football party dish – they’re already done.
20140906_125835 (2) #GameTimeHero #CollectiveBias #cibias

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posted by on Appetizers, Featured, Main, Pizza, Pork, Vegetables

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IMGP3056 Do you ever wake up in the morning absolutely craving something? Like, you-gotta-have-it-right-now kind of craving?

That was me the day after making these ribs from Once Upon A Chef. I was craving pizza. It was a SERIOUS, relentless PMS-type craving.

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These ribs are so good and so different from your typical rib recipe; instead of a typical BBQ sauce they’re marinated and cooked in an Asian type sauce with hoisin, soy sauce, amongst other fantastic flavors.

IMGP2954 So, knowing that I had some leftover ribs in the fridge, I immediately went into psycho foodie mode thinking of all the ways to make pizza with them. This is, of course, after I got the kids off to school and Mark left for work. Did I have better things to do? Well, probably. Did that matter? Maybe, but I had to have some pizza damnit and by God I’m gonna make a pizza.

A pulled Asian BBQ Pork Pizza.

The ribs were good the day before, but I wanted to make them better. I put them back in the oven for about 3 hours on 200 degrees – then they were outstanding. I shredded the pork, then thought about giving Sally the bones but then decided I don’t want my dog choking to death so I pretty quickly nixed that idea.

When I made the ribs, I made double the amount of the marinade, and I’m so glad I did because it turned out to be the perfect pizza sauce for this.

IMGP3012 I also made a mango salsa to top it off, which really just makes the whole thing taste magical. Kinda like a Disney movie. Oh, and I put some pickled jalapenos on top.

IMGP56 What? You know me, not a big shocker. Jalapenos make everything better.

Here’s your printable-

Pulled Pork Pizza with Jalapenos and Mango Salsa

Pulled Pork Pizza with Jalapenos and Mango Salsa

Ingredients

    For the Pizza Crust
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups warm water
  • 1 tsp highly active dry yeast
  • 1/3 cup olive oil
  • For the Mango Salsa
  • 1/2 onion, diced
  • 1/2 mango, diced
  • 1 jalapeno, diced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp salt (or to taste)
  • For the Pork and Etc.
  • This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
  • 1 lb. sliced Muenster cheese
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup pickled jalapeno slices

Instructions

  • To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.
  • Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
  • Mix until combined and pulling away from the bowl.
  • Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).
  • Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
  • Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
  • Preheat oven to 500 degrees.
  • Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
  • Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
  • Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
  • Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.
  • Serve with mango salsa.
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posted by on Appetizers, Bread, Chicken, Featured, Main, Sides

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Pistachio Crusted Chicken Bites These are simple, but soooo good.

As y’all know, my family is very supportive of all of my cooking, blogging, etc. However, sometimes I have obstacles when it comes to actually cooking for them. My daughter doesn’t eat meat. Ever. My husband cannot stand any form of heat, and my son will not eat any condiments whatsoever. So, recently while watching me shoot pictures for a post my husband looked at me and said, “Can we just have some plain ass food tonight?”.

What?

Who likes plain ass food?? I do have to say that my daughter will try most of my recipes if there’s no meat involved, it’s hit and miss with Brantley, and Mark really is a trooper most of the time as long as the spiciness level is low. *Sigh*

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I guess it’s only fair that sometimes I give them “plain ass food”.

Pistachio Crusted Chicken Bites Although I wouldn’t consider these plain, they went over very well with my picky little family. I used my food processor to grind pistachios and bread crumbs, but you could put them in a plastic bag and smash them with a mallet or a rolling pin. That would be a good stress reliever, right?

I also made a honey mustard dip, which is very crack-like. I still have some in a squeeze bottle in the fridge and I’ve been putting it on everything because I CANNOT get enough of it.

Pistachio Crusted Chicken Bites Here’s your printable-

Pistachio Crusted Chicken Bites with Honey Mustard

Ingredients

    For the Dipping Sauce
  • 1/4 cup mustard
  • 3 tbsp mayo
  • 1/4 cup honey
  • For the Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup pistachios, shelled
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs, whisked
  • 1/4 cup milk

Instructions

    Dipping Sauce
  • Whisk all ingredients together and store in refrigerator until ready to serve chicken.
  • Chicken
  • Preheat oven to 375 degrees and spray a cookie sheet with nonstick spray.
  • Cut chicken breasts into bite size pieces; set aside.
  • In a food processor, pulse the pistachios with the breadcrumbs until finely ground.
  • Whisk the eggs and milk together.
  • Dip each chicken piece first in egg/milk mixture, then pistachio and breadcrumbs. (You can do this twice with each piece to make an extra thick and crunchy coating, but it's not required).
  • Arrange the chicken in one layer on the baking sheet and bake for 20-25 minutes, or until done, flipping the pieces halfway through.
  • Serve with honey mustard.
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