Pancake Battered Jalapeno Poppers

Did you know that February 28th is National Pancake Day??

To celebrate, Target and Amazon are offering a nice discount on T-fal cookware.

Speaking of T-fal, I recently received one of their Thermo-Spot™ non stick fry pans and I’m in love with it. It features T-fal’s patented Thermospot™ technology. Their unique heat indicator shows when the pan is ready to seal in flavor and prevents burning.


I love this pan – everything slides right off, and the Thermospot™ technology is so convenient.

So, back to the poppers – I know the concept sounds crazy.
But just stay with me here.
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It’s the typical popper recipe, but amped waayyy up.

The pancake batter is thick, adds a sweet element, and makes the entire popper a superior experience to be had.
Pancake Battered Jalapeno Poppers Also, what I did that’s way different is the addition of a dip.

I say different because it’s honey mustard.

Yes, honey mustard.
Pancake Battered Jalapeno Poppers And it’s amazing.

One wouldn’t expect this to work, but OH MY WORD, it does.

Very well.
I think it goes hand in hand with the whole pancake thing, maybe??
These are off the charts ridiculously, insanely delicious.
Pancake Battered Jalapeno Poppers Here’s your printable –

Pancake Battered Jalapeno Poppers

Pancake Battered Jalapeno Poppers

Ingredients

  • 6 jalapeno peppers, with tops sliced off and deseeded (use gloves)
  • 6 oz. cream cheese, at room temperature
  • 1/2 lb. bacon, crumbled
  • 1 cup Krusteaz Buttermilk Pancake Mix
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 2 quarts peanut oil
  • 2 tbsp honey
  • 1/4 cup mustard

Instructions

  • Combine cream cheese and crumbled bacon.
  • Stuff each pepper with cream cheese/bacon mixture.
  • Make pancake batter according to package directions.
  • Dip each pepper in milk, dredge in flour, then coat in pancake batter.
  • Heat oil to 350 degrees and fry each popper 15-20 seconds, until golden brown.
  • Whisk honey and mustard together in a small bowl and serve with poppers.
http://www.dixiechikcooks.com/pancake-battered-jalapeno-poppers/
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Buffalo Chicken, Bacon and Blue Cheese Jalapeno Poppers

Sometimes you just need a good jalapeno popper.
Buffalo Chicken Jalapeno and Blue Cheese Jalapeno Poppers I do like the traditional jalapeno popper, but I like to step outside of the box.
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However, it doesn’t have to be in the form of the actual popper itself. I’ve played around with this particular flavor combination for a long time.

Have you seen these?

Jalapeno Popper Rice

Jalapeno Popper Potato Skins


Jalapeno Popper Stuffed Chicken

Buffalo Chicken Dip Stuffed Jalapeno Poppers

Jalapeno Popper Flatbread


Apparently I have an affinity for jalapenos and jalapeno poppers. I just love the flavor combined with the heat.

These buffalo chicken poppers are a bit different because it’s not the actual buffalo chicken dip I stuffed them with; it’s buffalo chicken topped with bacon and blue cheese.
Buffalo Chicken Jalapeno Poppers These can easily be customized to your preference. If you don’t like a lot of heat, control the amount of buffalo sauce. I use Moore’s Buffalo Sauce because it happens to be the best I’ve ever had – if you haven’t tried it, you should.
Buffalo Chicken Jalapeno Poppers
Here’s your printable-

Buffalo Chicken, Bacon and Blue Cheese Jalapeno Poppers

Ingredients

  • 6 jalapeno peppers, washed, halved and deseeded
  • 1/2 pound chicken thighs, cooked and shredded
  • 1/3 cup Moore's Buffalo Sauce
  • Bacon, cooked and crumbled
  • Blue cheese, crumbled
  • Scallions
  • Blue cheese dressing

Instructions

  • Preheat oven to 425 degrees.
  • Combine chicken with buffalo sauce.
  • Stuff each jalapeno half with chicken mixture, top with blue cheese, a little more buffalo sauce and bake for 10 minutes, until cheese is slightly brown.
  • Remove from oven and top with more blue cheese, scallions and a drizzle of blue cheese dressing.
http://www.dixiechikcooks.com/buffalo-chicken-bacon-and-blue-cheese-jalapeno-poppers/
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Tuscan White Cheddar Pull Apart Bread

I intentionally hid a key component in my recipe title.
Tuscan White Cheddar Pull Apart Bread This is cheesy, indulgent, and you’ll love it.
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But, if I told you what all is in this beautiful hunk of bread you might have clicked away.

Do I have trust issues?

Maybe.
Tuscan White Cheddar Pullapart Bread I can’t have you clicking away, dear friends.
See the green? Brussels sprouts. Yep.

If you’re not big on eating green, this will give you an easy way to get them in. Don’t cringe. They’re awesome. I sauteed them, and hit them with a splash of balsamic vinegar. The cheese, OMG. It’s Cabot’s Hand Rubbed Tuscan Cheddar. This cheese is like pizza without the crust, to quote Cabot.

Is there anything they do that isn’t amazing???

I swear I had a plan to put shredded chicken in this, but I didn’t have room. The bread was just way too stuffed. In the end, it didn’t need it. I was so happy with how this turned out, but I’m already planning out my next cheesy stuffed bread.

Even if you’re not a fan of brussels sprouts, give this a try and I promise you will be. Here’s your printable-

Tuscan White Cheddar Pull Apart Bread

Tuscan White Cheddar Pull Apart Bread

Ingredients

  • 1 French or Italian bread loaf
  • 1 tbsp.olive oil
  • 4 oz. brussels sprouts, halved
  • 1 tsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp coarse pepper
  • 8 oz. Cabot Tuscan Cheddar, shredded
  • 2 tbsp. salted butter
  • 1/2 yellow onion, diced
  • 1 tsp minced garlic
  • 1 tbsp. salt
  • 1 roma tomato, diced

Instructions

  • Prheat oven to 425 degrees.
  • Slice bread horizontally in slices almost to the bottom to make pockets.
  • Heat olive oil over medium high heat in a saute pan and add brussels sprouts; toss to coat.
  • Saute until golden on both sides and add vinegar, salt and pepper, toss and remove from heat.
  • Let cool a little and roughly chop; set aside.
  • Add butter to pan and when melted, add onions, garlic and salt; toss and saute until caramelized, about 5-7 minutes. Remove from heat.
  • Stuff bread with onions first, then shredded cheese, and then brussels sprouts.
  • Bake for 10-12 minutes, or until cheese has fully melted and everything is slightly golden on top.
  • Top with diced tomatoes and serve.
http://www.dixiechikcooks.com/tuscan-white-cheddar-pull-apart-bread/
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Lightened Up Individual Chicken Shepherd’s Pie

This post is sponsored by Progresso. All opinions expressed are all my own.

I recently had a good friend ask me if I would help her out with some recipes that are healthy, fairly low carb and delicious. Her New Year’s resolution was to lost a little weight and to feel better. I told her I would brainstorm and come up with a few ideas.

Keeping that in mind, during one of my last grocery runs to Wal-Mart I had an idea that I had to try. Progresso has a fantastic line of soups for any palate. I happen to be in love with their Tomato Basil soup – it’s perfect for a weeknight dinner paired with a grilled cheese. Although they’re delicious by themselves I wanted to come up with a new recipe idea using their Light Chicken Noodle Soup.

I love a good challenge.
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The typical Shepherd’s Pie is a layered casserole with beef and vegetables in a broth or sauce topped with mashed potatoes and baked.

This one tastes just as indulgent, but sooo much better for the waistline. That’s not mashed potatoes you’re seeing there – that’s mashed cauliflower.

Yep.
This is SO good. I boiled the cauliflower until it was tender and put it through my food processor with some milk, cream cheese and a few other things. It was so easy.

I had my friend over for dinner the night that I made this and she LOVED it! I was surprised myself – it turned out so much better than I anticipated. The cauliflower was so dense and rich; it added just the right amount of contrast to the soup. It’s a brilliant substitute for potatoes.
Shepherd's Pie You get your veggies and protein, and lots of flavor but less fat and calories.

Get your printable here –

Lightened Up Individual Chicken Shepherd’s Pie

Lightened Up Individual Chicken Shepherd’s Pie

Ingredients

  • 1 head cauliflower
  • 4 oz reduced fat cream cheese
  • 1/2 cup 2% milk
  • 1/4 fat free Greek yogurt
  • 1/2 cup Parmesan cheese, plus more for topping
  • 1 tsp dried thyme
  • Salt and pepper
  • Progresso Light Chicken Noodle Soup - 1 can per serving

Instructions

  • Boil the cauliflower in a large pot filled with water until tender, about 10-12 minutes; drain and roughly chop.
  • Add the cauliflower through thyme to a food processor and pulse until smooth, adding salt and pepper to taste.
  • Warm the chicken noodle soup in individual bowls or ramekins and spread the whipped cauliflower on top.
  • Sprinkle more Parmesan on top and serve.
http://www.dixiechikcooks.com/lightened-up-individual-chicken-shepherds-pie/

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Spicy Pineapple Beef

Can you tell that I’ve had fresh pineapple in the fridge lately?

You’ll like this one.
Pineapple Beef | Dixie Chik Cooks I think I want to do that thing where you plant the top of it in soil and try to grow a tree. Not sure if I could do it, though. I tend to kill plants in my house. I’m not very good at keeping anything green alive.
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So, this dish was made because I had a hankering for something “orange peel” (think P.F. Changs). I initially wanted to make orange peel shrimp for a friend that completely flaked out on me so I went with my real craving and made beef with some fresh pineapple I had in the fridge.

I can’t stand the typical Chinese take out restaurants. They just gross me out and make me feel all heavy and shit. For whatever reason, I do love P.F. Changs – I love their orange peel line and lettuce wraps. The quality is different to me. Now, I’m leaving out the sushi restaurants, because they’re in a different category as far as I’m concerned. I’m just talking about the regular Chinese fare.

This isn’t a difficult dish to make; it’s simply slicing, dredging and flash frying. You can leave out the carrots if you want to, but I added them for a flavor contrast and color.
Pineapple Beef I dredged the beef in a flour mixture, but you could also use cornstarch, which will give you a crispier texture.

The sauce I made is a little bit sweet from the pineapple and a little bit spicy from the Sriracha. You can control the amount of heat by adding more or less Sriracha.

Y’all know I love heat, so my version might just set your mouth on fire.
Spicy Pineapple Beef Here’s your printable-

Spicy Pineapple Beef

Spicy Pineapple Beef

Ingredients

  • 1 lb. top sirloin, brought to room temperature and sliced thin
  • 1 cup AP flour
  • 2 tbsp seasoned salt
  • 1 tbsp pepper
  • 2 eggs, whisked
  • 3 cups peanut oil
  • 1 cup fresh pineapple, diced
  • 3/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp Sriracha, more or less depending on your taste
  • 1 tsp ginger
  • 1 tsp sesame oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1/3 cup chicken stock
  • 1 lb. vermicelli, cooked
  • 1/3 cup carrots, cut into matchsticks
  • Additional pineapple, diced

Instructions

  • Combine flour, salt and pepper in a large bowl.
  • Dip beef slices in egg, then dredge in flour mixture.
  • Bring oil to 350 degrees and fry beef slices for 30 seconds, or until crispy; remove and drain on paper towels.
  • Whisk together soy sauce through brown sugar and toss with vermicelli; add beef and carrots and combine thoroughly.
  • Top with additional carrot sticks and pineapple, if desired.
  •  
http://www.dixiechikcooks.com/spicy-pineapple-beef/

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