Fried Pickled Onions

If you’re still resolutioning – take a little break from all that and make these.

Fried pickled onions.
IMGP8740Just trust me. Then you can go right back to what you were doing with your Atkins or whatever it is you’re resolutioning with.

They’re worth it, I promise, and unresolutioning for a minute won’t really change your life, even significantly. Pinky swear. 

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I don’t really remember what made me want to pickle onions other than the fact that I have random ideas when it comes to food, but they really are insanely delicious. As a matter of fact, my most crazy, random (usually late at night) ideas end up being the best.

I put these on a burger and OMG.
Fried Pickled Onion StringsOther than putting them on burgers, I also dipped them in Ranch, buffalo sauce (I used Moore’s, of course) and this white cheese dip made with Cabot’s superior cheese.
Fried Pickled Onion StringsRanch.
Fried Pickled OnionsBuffalo.
IMGP8809White cheese.

Try them all – Here’s your printable.

Fried Pickled Onions

Ingredients

  • 1 large yellow onion, sliced
  • 2 cups white vinegar
  • 1 tbsp pickling spice (if you don't have this it will still be ok)
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tbsp seasoned salt
  • 1 cup buttermilk
  • 1 egg, whisked
  • 3 cups canola oil
  • Bottled Ranch dressing, Buffalo sauce
  • This White Cheese Dip

Instructions

  • Combine onion slices, vinegar and pickling spice in a jar and refrigerate for at least two hours.
  • Mix the flour, cornmeal and seasoned salt in a large bowl.
  • Whisk the buttermilk and egg together.
  • Drain onions on thick paper towels, dredge in flour mixture, dip in buttermilk mixture, then dredge in flour mixture AGAIN.
  • Heat oil to 375 degrees; add onions and fry for 1-2 minutes, until golden brown.
  • Drain on paper towels and salt to taste.
  • Serve with dipping sauces.
  •  
http://www.dixiechikcooks.com/fried-pickled-onions/

Fried Pickled Onions

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Chicken Parmesan Dip Stuffed French Bread

I kinda have a thing for dips.
Chicken Parm DipIf you don’t already know that go here, here, here and here. Take your time.

This is not only an appetizer, it could definitely be dinner. I took leftover chicken parmesan, chopped the hell out of it, added more tomato sauce and poured it into a hollowed out French bread loaf.
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THEN, I cubed the bread that was scooped out and made big fat croutons that were worthy of being vehicles for the aforementioned dip. It was meant to happen; no one would finish off all of that chicken parm. I had to turn it into something else.
IMGP8968It’s literally combining two favorites = Cheesy Italian food with the bread that everybody eats with cheesy Italian food. 

You could use pita chips or crackers, or whatever you have on hand…
Chicken Parm DipAnd scoop. Here’s your printable-

Chicken Parmesan Dip Stuffed French Bread

Chicken Parmesan Dip Stuffed French Bread

Ingredients

  • This Chicken Parmesan (leftovers)
  • 1 28 oz. can tomato sauce
  • 1 French bread loaf, middle scooped out and saved
  • Olive oil
  • Salt and pepper
  • 8 oz. Mozzarella cheese (I used whole milk Mozzarella)
  • Fresh Italian parsley, chopped

Instructions

  • Preheat oven to 375 degrees.
  • Chop Chicken Parm, pasta and all, add tomato sauce and combine in a large bowl; pour into hollowed out bread loaf.
  • Cut the bread that was scooped out into cubes and add to a mixing bowl, drizzle with olive oil, salt and pepper. Toss.
  • Bake for 3-5 minutes, until slightly brown and crispy; remove from oven.
  • Top filled bread loaf with Mozzarella and bake for 20-25 minutes.
  • Top with parsley and serve with bread cubes.
http://www.dixiechikcooks.com/chicken-parmesan-dip-stuffed-french-bread/
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Buffalo Blue Turkey Sloppy Joes with Arugula and Spinach

With the Big Game coming up in February, everybody’s looking for fun food to make for their football parties.

Want something new?
Buffalo Blue Turkey Slider
You may think these are typical. They’re so not.
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On top of being severely delicious, they’re actually not that bad for you. I went with lean ground turkey from Sprouts (exceptional quality, by the way) and I added peppery arugula and spinach to round it all out. You’ll get your greens in! 

You’re welcome.
Buffalo Blue Turkey Sloppy JoesThese are perfect for entertaining; you can customize them by decreasing or increasing the buffalo sauce and blue cheese according to your taste – the hotter the better for me. I even considered making this a dip instead of a sandwich – I was really torn. 

Buffalo Blue Sloppy Joes

Here’s your printable!

Buffalo Blue Turkey Sloppy Joes with Arugula and Spinach

Ingredients

Instructions

  • Brown ground turkey over medium heat, stirring consistently until brown.
  • Add buffalo sauce and Worcestershire and stir; remove from heat.
  • Melt butter over medium heat and add onions and saute for 5 minutes, then add whole cream and blue cheese. Whisk until slightly thickened.
  • Assemble Sloppy Joes by layering arugula and spinach leaves, turkey, blue cheese sauce and extra buffalo sauce and blue cheese, if desired.
http://www.dixiechikcooks.com/buffalo-blue-turkey-sloppy-joes-with-arugula-and-spinach/

 This post was sponsored by Sprouts. All opinions are, of course, all my own.
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The Ultimate Big Game Snack Table

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

For me, the Big Game is all about the food. I love a good opportunity to make goodies for the people I love, so I had an idea to make a really fun snack table. 
Big Game Tablescape
o Game Day Glory Sweepstakes.

Since I seem to always be at my favorite local Wal-Mart, I easily found all the goodies I needed for my fun game table setup to give my kids and their friends plenty of snacks for the big game. Big GameMy table made everybody happy; from TOSTITOS® chips with six layer dips, mini sandwiches and sweets. I made several things –   Continue reading

Individual 6 Layer Mexican Dips IMGP8676 copyMini Italian Sandwiches Mini Italian SandwichesSkittles® XL (41 oz. size bag) Push Ups Skittles Push UpsSNICKERS® FUN SIZE® Variety 35 oz were definitely a part of the spread!  Snickers GameLots of Pepsi™ for refreshment. Mars Big Game TableTo make my table, I used an old bedsheet and some of my ex-husband’s white duct tape that he used for work; I found it in the garage! The decorated containers are simply a tomato sauce can and mason jars that I covered with construction paper and decorated with burlap and tape. The push ups were these cute plastic push up containers I found online with Skittles® XL 41 oz. There’s a million uses for them. The kids loved them! Here’s the recipe printable for the six layer dips and the sandwiches-

The Ultimate Big Game Tablescape

Ingredients

    For the Mexican Dip Cups
  • 1 lb. ground round
  • 1 packet taco seasoning
  • 1 cup water
  • 4 oz cream cheese at room temperature
  • 1 can black beans, drained and rinsed
  • 1 can white corn, drained and rinsed
  • TOSTITOS® Salsa
  • Sour cream
  • Black olives, sliced
  • Cheddar cheese, shredded
  • Green onions, sliced
  • For the Italian Sandwiches
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 1 tbsp dried oregano
  • Salt and pepper to taste
  • 1 loaf Italian bread, sliced
  • Mayo
  • 1/2 lb Pastrami, thinly sliced
  • 1/2 lb Ham, thinly sliced
  • 1/2 pound bacon, cooked
  • 4 oz. Muenster cheese, sliced thin (or Provolone or Mozzarella)
  • 1 cup pickled pepperoncini peppers, sliced
  • 3/4 cup black olives, pitted and sliced
  • 1/2 yellow onion, sliced
  • Italian leaf parsley, chopped

Instructions

  • Brown taco seasoning over medium heat, add taco seasoning, water and cream cheese; stirring until combined. Cover and let simmer; adding a little water at a time if it gets too thick.
  • To make layered dip cups, add beef mixture on the bottom of clear plastic cups, followed by beans, corn, salsa, sour cream, cheese, olives and onions.
  • Serve with TOSTITOS®
  • Make the Italian dressing - combine olive oil through salt and pepper and shake; refrigerate.
  • Slice Italian bread lengthwise twice to get three layers.
  • Spread mayo generously on the bottom half of bread.
  • Layer pastrami, ham, and cheese slices on the bottom, to the second layer add bacon, more cheese slices, peppers, black olives, onions and parsley.
  • Drizzle with Italian dressing and cover with top half of the bread.
  • Wrap with plastic wrap and refrigerate for at least 3 hours.
  • Cut and serve.

Notes

My favorite way to eat the Italian Subs is to wrap them in aluminum foil and bake them at 400 degrees for about 20-30 minutes. Since these were going to be sitting out for a while, I decided to keep them cold, but if you should try them hot!

http://www.dixiechikcooks.com/biggameparty/

Make sure to go and vote for your favorite snack stadium (above) to enter the #gamedayglorysweepstakes for a chance to win a $100 Walmart eGift card or Xbox One! You can also share a photo of your own snack stadium on Instagram using “#gamedayglorysweepstakes” to enter the sweeps. Go here for more snack stadium and snack ideas.

#GameDayGlory

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Chipotle Cheddar Biscuits with Pastrami, Ham, Egg and Even More Cheese

I’m about to rock your brunch.
Chipotle Cheddar BiscuitOr breakfast…or lunch. You know, whatever floats your biscuit boat. But I’m doing it chipotle style; who doesn’t like a little heat?

I made these in the middle of the night when I couldn’t sleep and I kept thinking about these biscuits that my sister makes using her “dump and pour” method. I wish y’all could hear her say that in her Southern drawl – Believe it or not hers is much more significant than mine. 
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We actually made a tutorial video when she was here last (which was absolutely hysterical by the way), but based on the amount of Pinot Grigio we consumed before we shot it…eh, yeah, you all won’t be seeing it. 

Sorry.

We’ll do another one, I promise. This time we’ll nix the Pinot before trying to tell people how to make biscuits.
Chipotle Cheddar Biscuits with Pastrami, Ham and EggThe biscuit recipe is really simple; AP flour, baking powder, salt, buttermilk, butter, chives and Cabot’s Chipotle Cheddar Cheese (which is so damn good), then I piled on very thinly sliced pastrami and ham, Muenster cheese and an over-medium egg. 

‘Cause you gotta have the runny yolk.
Chipotle Cheddar, Pastrami, Ham and Egg BiscuitsThis would make an amazing breakfast in bed, right? It needs nothing but a brunch cocktail. 
Chipotle Cheddar Biscuits with Pastrami, Ham and EggHell, skip the OJ and just go straight Prosecco.

Here’s your printable-

Chipotle Cheddar Biscuits with Pastrami, Ham and Egg

Ingredients

  • 2 1/2 cups all purpose flour, plus more for kneading
  • 1 tbsp baking powder
  • 1 tbsp salt
  • 1/2 cup chives
  • 1 stick salted butter, at room temp, cut into small pieces
  • 3/4 cup sharp white cheddar cheese, shredded
  • 1 cup buttermilk
  • 2 tbsp salted butter
  • Large eggs
  • Butter
  • Pastrami, thinly sliced
  • Ham, thinly sliced
  • Muenster cheese, thinly sliced

Instructions

  • Preheat oven to 425 degrees.
  • Begin making biscuits by combining flour, baking powder salt and chives.
  • Add butter, cheese and buttermilk and combine thoroughly. Cover with a dish towel and let rest for 30 minutes.
  • Add 2 tbsp butter to cast iron skillet (or pan) and then add heaping spoonfulls of dough to skillet, allowing them to touch.
  • Bake for 10-12 minutes, until golden brown, remove from oven and let cool for 10 minutes.
  • Make eggs by bringing a pat of butter over medium heat, crack an egg over the butter and when the "white" of the egg starts to white add a tbsp of water and cover. Let it steam for about a minute or two until the yolk starts to whiten; remove from heat.
  • Split biscuits, add pastrami, ham, Muenster cheese and egg.
  • Serve.
http://www.dixiechikcooks.com/chipotle-cheddar-biscuits-with-pastrami-ham-egg-and-even-more-cheese/
 

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