Hello loves.
You’re going to like these.
These are potato skins, but they happen to be on steroids.
Kinda.
They’re jalapeno-popper-chicken-stuffed-potato-skins.
That’s right. All the things you love about jalapeno poppers and potato skins, with shredded chicken thrown all up there in the mix.
Wanna know how many I ate after I made them? Well, I won’t tell you, but just know I made a complete meal out of them. And, I was by myself – but that’s ok because Mark is completely grossed out by shredded chicken (I have no idea why), so he wouldn’t have tasted them anyway. Brantley wouldn’t have because he doesn’t like jalapenos, and we all know that Katelyn doesn’t eat meat.
More for moi.
Ingredients
- 4 Russet potatoes, washed and scrubbed
- Cooking spray
- Sea salt
- 4 jalapeno peppers, washed and diced (you can use more or less depending on your preference)
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 8 oz block cream cheese, at room temperature
- 3/4 cup cheddar cheese, shredded, plus more for topping
- Pickled jalapenos
Instructions
- Preheat oven to 400 degrees.
- Poke holes in potatoes with a fork, spray with cooking spray and sprinkle sea salt all over.
- Place the potatoes and jalapenos on a baking sheet and cook the jalapenos for about 10 minutes (5 on each side), and potatoes for 30-40 minutes, until tender.
- Mix the jalapenos, chicken, and cheeses together; refrigerate until ready to use.
- When the potatoes are cool enough to handle, halve them and scoop out the middles; put that in the fridge for something else.
- Fill each potato skin with cheese/chicken mixture, top with more shredded cheddar and add a pickled jalapeno on top.
- Bake for 8-10 minutes, or until cheese is melted and skins start to get crispy.
Think I’ll ever get over my jalapeno addiction?
Hope not.
This spud’s for you.
My cousin, Meighan, and I now officially have a new obsession.
It’s a simple slaw.
Yep. It all started last Saturday when we were preparing for her boyfriend’s “Dirty Thirty Poker” party. We had, oh I don’t know, maybe 10 or 12 appetizers we were making. We just couldn’t get a hold of ourselves. We were out of control.
So, anyway, we made several different kinds of wraps, but one we made with honey ham and angel hair slaw mixed with ginger dressing made us look at eachother and say “That’s the Shit”.
When food makes you cuss, you know it’s good.
So, keeping in mind that I’m slightly food obsessed, I absolutely could not get that taste out of my mind. I didn’t have any ham left, but I did have an obscene amount of ground turkey, so I made meatballs.
And – tada! Before I knew it I had meatball subs.
Yep, with the slaw, but I modified it a little by adding mayo to contrast the meatballs a little. I also added fresh cilantro. Why cilantro, you ask? I have no idea, but I had never put it on a sandwich before. It’s so fresh and delicious- I’m officially a cilantro-on-a-sandwich-fan now.
Ingredients
- 1 lb ground turkey
- 2 tbsp soy sauce
- 2 tbsp scallions
- 1 tsp sriracha
- 1 bag angel hair slaw
- 1 cup ginger dressing (like Makato)
- 1/4 cup mayo
- 1 handful fresh Cilantro
- 6 sub rolls
- 1 stick butter, melted
Instructions
- Combine turkey through sriracha; roll into meatballs and place on a baking sheet. Refrigerate for 30 minutes.
- Mix the slaw with ginger dressing and mayo; refrigerate until ready to use.
- Preheat oven to 400 degrees.
- Bake meatballs for 15-20 minutes, or until brown and sizzling; remove from oven.
- Brush each side of sub rolls with butter and place in oven for 2-3 minutes, or until starting to brown; remove.
- To assemble the subs, add meatballs and top with slaw.
- Serve!
It’s insane yumminess.
The ginger dressing I used was Makoto. It’s SO GOOD. Seriously. I would drink that stuff by itself out of the bottle. You can find it in the produce section – you know where all the bagged salad and stuff is.
Makoto and I need to have a talk. There has to be crack in that bottle.
Wanna see my buns?
You know you do.
Mmmm hmmm.
Y’all always have your minds in the gutter, geez.
These little beauties were inspired by my good friend, Joanna, who made a grilled cheese with avocado and swore it was so good I would want to go slap my mom. Like, literally slap her in the face. That good.
Ok, fine, so she didn’t say that. But that’s what she meant, I’m sure of it. I know her, damnit.
I have to admit, I still have not made that grilled cheese. BUT, today I came close. I had some of my leftover pizza dough from last night AND an avocado (this seems to happen quite often) that was going to go bad soon. So, I got a bright idea. I’m going to make that avocado grilled cheese a stuffed bun!!
I did a test run this morning to see if my pizza dough was the right consistency – it worked. So, I made several and I was trying to get pictures, but I couldn’t stop “testing” them. Good thing I made several. Imagine how happy I was when I got to break these bad boys open.
And obviously, yes, Joanna was right. Avocado and melted cheese on bread is luscious.
Sinful, people.
Ingredients
- 1/2 batch pizza crust (keep the rest in fridge until ready to use)
- 1 ripe avocado, diced
- 1 1/2 cups Muenster cheese, shredded
- 1 1/2 cups Cheddar cheese, shredded
- Olive oil
- Italian seasoning
- Garlic powder
- Sea salt
Instructions
- Preheat oven to 500 degrees.
- Using about a fist full of dough, gently stretch it out as flat as you can. Place a few chunks of avocado in the center, then a tbsp of each cheese. Fold all sides upwards and pinch together to seal. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder and salt.
- Bake for 8-10 minutes, or until slightly brown. If you like crispy bread, leave it in a few minutes longer!
So, now I’m thinking of all kinds of combinations for these…chicken, meatballs, veggies. How awesome would a Reuben Bun be??
That would be the shiznit.
Oh, Dear Lord. That last statement would so embarrass my kids.
Oopsies.
Don’t lie.
You know you like my buns.
There is something about Greek flavors that I am so in love with. As a kid, my dad always made this salad that he called “Indian Salad” (not sure why), but we also called it Greek Salad. It was green lettuce, tomatoes, cucumbers, olives, peppers and feta cheese – and some sort of dressing that I can’t remember. I was smitten with feta cheese very early on.
As far as quinoa, I discovered this about four years ago when I declared myself gluten-intolerant, even though I wasn’t – I think I was being over dramatic. However, I will say that abstaining from gluten did make me feel pretty good for a while. Then that wore off, and I went back to real ass bread.
Speaking of quinoa, did you know that it’s a “pseudocereal”, and related to tumbleweeds?
WTF?
I know, right?
Nevertheless – it’s really good stuff.
This salad is incorporating the Greek salad concept and combining it with quinoa. People love this stuff right now. You see it everywhere, in muffins, in soups, cookies…hell I even saw where someone made a pizza crust out of it.
What a versatile little “pseudocereal”.
So cute.
Here’s your printable -
Ingredients
- 1 cup quinoa
- 2 cups water (or chicken broth for more flavor)
- 1 cup Kalamata olives, chopped
- 1/4 yellow onion, diced
- 1 14.5 oz can petite diced tomatoes, drained and rinsed
- 1/4 yellow bell pepper, diced
- 4 oz Feta cheese, crumbled
- Handful flat leaf Italian parsley, chopped
- 1/4 cup olive oil (more if needed to moisten)
- Splash of balsamic vinegar
- Salt and pepper to taste
Instructions
- Bring the quinoa and water or broth to a boil in a sauce pan. Reduce to simmer, cover and cook for 10-15 minutes, or until all water is absorbed. The quinoa will look translucent when done. Remove from heat.
- Combine the quinoa with olives through Feta cheese.
- Whisk together the parsley, olive oil and balsamic vinegar; pour over salad and toss to combine. Refrigerate for at least two hours before serving.
- Add more olive oil if needed.
Oh, and the more feta, the better. You can always add more than my recipe.
I don’t mind.
Your quinoa would ask you to.
xoxo
I think I have an obsession.
With sesame oil.
What?
Yes. Have you ever smelled it?? It’s probably one of the most luxurious, delicious smells ever. It’s almost an aphrodisiac. Stay with me here – you’ll thank me.
It has a fragrance that is strong, but it’s a good strong. If you’ve never had it or cooked with it, stop by your local grocery store, open a bottle and inhale. If somebody asks you if you’re crazy, tell them I told you to do it and immediately direct them to my website. I’ll set them straight.
I got your back.
Anyway, you will love this hummus (especially if you agree with me on the sesame oil) – it’s such a fantastic twist on the regular stuff.
Ingredients
- 1 cup garbanzo beans (I used dry but you could use a can if you want to make it easier)
- 4 1/2 cups water, divided
- 1 garlic clove, finely minced
- 2 tbsp sesame seed oil
- 1 1/2 tbsp prepared wasabi paste
- 1 tbsp salt (more if needed)
- Sriracha sauce (optional)
Instructions
- Soak the beans by putting the beans in a large bowl covered with water. Let them soak overnight at room temperature.
- Drain, rinse and add the beans and 4 cups of water to a dutch oven. Bring to a boil, then reduce to simmer and cover. Cook for 45-60 minutes, or until tender.
- Drain any water from the beans and add to a food processor.
- Add the rest of the ingredients, including 1/2 cup water, and pulse until smooth. If it's too thick, add more water by 1-2 tbsp at a time until it's the consistency you want.
- Top with Sriracha. (Optional)
The sesame flavor combined with wasabi is the bizomb.
I said it.
What.
I could have said biznomb but, look, I know my limits – I have two teenagers. There’s only a certain amount I can get away with.
I also have a thing for Sriracha, obviously.
I dipped this with pita chips, but you could use whatever. Like, even a spoon.
OMG – could you imagine this in a tortilla with avocado, Jack cheese and even more sriracha??
kisses
Dixie Chik
