Dixie Chik Cooks’ 9th Blogiversary!

THANK YOU.

Thank you to all of you – all of you that have followed my blog, followed me on social media, cheered me on when I’ve been in competitions, online recipe challenges, and being just me.

Your following and loyalty has really been a significant driving influence for me. I absolutely love when you make one of my recipes and share it with me, I love when you reach out to me and let me know that you’ve shared something of mine, and all of your kind comments and “likes” means more than you know.

I have enjoyed the past 9 years immensely. This little blog has opened doors I never imagined it would. It has given me happiness, an outlet for stress, a reason to continue to find ways to be inspired, and taught me how to pull through when I experience writer’s block for days on end (and sometimes even food block). Most of all, it has taught me how important it is to shine a light on others, how networking can become a place to meet friends and build new relationships, and definitely how important it is to slow the hell down and savor one bite at a time.
Continue reading

So, because I love every single one of you so much…

I’m giving away a fantastic bundle of products from my VERY favorite brands.

Moore’s – Hands down the best marinade, not just in the South, but every damn where.

Stubb’s – Once you taste these BBQ sauces, it’s officially ok to slap your mama. (Ok, don’t really slap her, but they’re that GOOD).

Bill E’s Bacon – “Serenaded by songwriters, savored by carnivores.” In other words, the best bacon this side of the western world.

Zatarain’s – “Jazzin’ it up since 1989” – Their unique and signature flavors are actually very versatile (creole shrimp and rice adorned with an over medium egg, anyone?).

Ready to win? The more options you complete, the better your chances are at winning.

a Rafflecopter giveaway

This giveaway is graciously sponsored by Stubb’s, Moore’s, Zatarain’s and Bill E’s Bacon. 

Print Friendly, PDF & Email

Maldon Salted Chocolate Chip Cookies

This content is sponsored by OXO. All opinions are my own. Y’all know by now how much I adore OXO.

I’m always honored to participate in OXO’s Cookies for Kids’ Cancer campaign.

Continue reading

These are the tools that OXO equipped yours truly with this year –

Nonstick Pro Half Jelly Roll Pan – Simply a must have. Nonstick, and so easily cleaned. Use this for anything from cookies to one pan dinners.

Silicone Baking Mat – My brand new favorite kitchen piece. I can’t stop finding excuses to use this. Even if I don’t need it, I’ll find a reason.

11″ Balloon Whisk – Whisking perfection. I would love to own 100 of these, because – things need whisking when you’re a woman that never leaves the kitchen.

Small Cookie Scoop – The most user friendly (and precise) scoop on the planet.

All of these products are amazing – my very favorite being the baking mat.

Goodies just sliiiiide off of this thing.

These chocolate chip cookies are adorned with Maldon Sea Salt Flakes , which make these the epitome of cookie greatness.

Now, not only did I make the traditional version of these, I also made a stuffed version rolled in sprinkles. Just for fun.

Who doesn’t love rainbow sprinkles??

Both versions of these cookies are so decadent. So delicious.

The filling is easy peasy to make; just confectioners sugar and milk.

These cookies are also very simple, yet HUGE in flavor. The Maldon sea salt adds such a unique and beautiful accentuation to the chocolate chips in these cookies. If you’re a savory fan like I am, these will be your perfect dessert.

This year OXO is partnering with chef supporters of Cookies for Kids’ Cancer who are providing cookie recipes in hopes they will inspire others to host their own Cookies for Kids’ Cancer bake sales.

This Salted Chocolate Chip Cookies recipe was provided by Dan Kluger, chef/owner of Loring Place in NYC.

How perfect are these??

Want to join in the Cookies for Kids’ Cancer challenge? You can! Just register your event online; and if you mark that you were inspired by OXO when you register, we’ll match proceeds from your bake sale up to our annual commitment!

Here’s your cookie printable-

Salted Chocolate Chip Cookies

Salted Chocolate Chip Cookies

Ingredients

  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 1/2 cups flour
  • 2 cups chocolate chips
  • Maldon salt for finishing

Instructions

  • Lightly cream butter and sugar.
  • Add eggs one at a time, mixing after each until smooth.
  • Add vanilla, baking soda, and kosher salt.
  • Add flour and chocolates, mixing just until combined.
  • Refrigerate cookie dough for a half hour, then sprinkle with salt.
  • Bake at 350 degrees for 7-8 minutes.
http://www.dixiechikcooks.com/maldon-salted-chocolate-chip-cookies/

This is a sponsored post written by me on behalf of OXO.

Print Friendly, PDF & Email

Pineapple Teriyaki Chicken

Sometimes, there’s nothing better than some really good Asian food.
For some, it’s comfort food, like local Chinese food with fried rice and those heavy, but absurdly delicious, egg rolls.

It is for me, but only when I make it. I don’t think that’s self inflating, however, I just happen to enjoy mine more than having it from a restaurant because I can control what’s in it, and leave the shit out that I don’t want.  Continue reading

Now, I do love sushi, sashimi, dumplings and tuna tataki, from several awesome restaurants – that’s different. This dish is what I would consider something one would order from a restaurant that would typically be full of heavy shit that I can’t stand.

I made this using Moore’s Teriyaki Sauce and the stuff is so flavorful, it doesn’t need a whole lot added to it. There’s a Mexican grocery store near me, and I absolutely adore it. They have the biggest selection of fresh produce that’s vibrant and HUGE, but the best part about this place is the prices – everything is priced so much less than other grocery stores. I buy a lot of food, so that shit is important. VERY important.

My idea started with a fresh pineapple. That’s how it usually begins; one simple thing that ends up being something that catapults something in the back of my mind.

Then…Magic happens.

Almost every time I get an idea, it works. Not every single time, mind you.

I’ve had my share of fuckups, and will continue to do so. It’s just part of it.

I cut the “meat” out of the pineapple, and sauteed it with butter. The heat brings out the juices from the pineapple, and caramelizes it. Then, I added chicken and it all came together beautifully.

I served it with white rice inside the cored pineapple.

You definitely don’t have to, however. Serve it on a plate, in a bowl, whatever makes you happy.

Here’s your printable  –

Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
  • 1 tbsp. soy sauce
  • 1 cup Moore's Teriyaki Marinade
  • 1/3 cup pineapple juice (see notes below)
  • 2 whole pineapples, sliced in half and centers scooped out (reserve the scooped out pineapple) and place all of it in fridge
  • 1/2 stick butter
  • White rice, cooked according to package directions
  • White sesame seeds
  • Fresh Italian flat leaf parsley

Instructions

  • Combine chicken with soy sauce through pineapple juice in a bowl; cover and refrigerate for an hour.
  • Remove chicken from fridge; reserve marinade. Wrap chicken in aluminum foil; sealing tightly.
  • Grill chicken until fully cooked throughout.
  • While chicken is grilling, place pineapple chunks and butter in a sauce pan; saute, stirring until fragrant, add reserved marinade and bring to a slow boil, cover and reduce heat to low for 5 minutes; remove.
  • Serve chicken by placing rice in pineapple half, chicken, pan sauce, and top with sesame seeds and parsley.

Notes

You don't have to use whole pineapples if that's not your thing (it's mainly for presentation and fresh pineapple juice is so damn good).

Just use storebought pineapple juice for the recipe and serve on plates or large bowls!

http://www.dixiechikcooks.com/pineapple-teriyaki-chicken/

Print Friendly, PDF & Email

Top 10 Labor Day Recipes

Forgive me…

I’m late AF posting this.

But, hey, if you’re anything like me, you might just now be getting your Labor Day shit together.

Here are my Top 10 Recipes for this year’s Labor Day! – FINE 11; I got carried away.

Links below ↓
Labor Day Top Ten

Let’s start from the top –

Jalapeno Sloppy Joe Sheet Pan Pachos

Lemon Pepper Smoked Wings

Beer Can Jalapeno Popper Burger

Pretzel Bites with Everything Bagel Cheese Dip

Homemade Marshmallow Ice Cream

Fried Pickles

Bacon Wrapped Grilled Chicken

Caprese Dip

Buffalo Cheeseburger Stuffed French Bread

Bacon and Blue Cheese Buffalo Guacamole

Sante Fe Smoked Brisket

Print Friendly, PDF & Email

12 Recipes That Will Get You Hooked On Your Smoker

This article was originally published by me on Community Table/Parade Magazine online.

My smoker has officially become my favorite toy. If someone told me years ago that I would have completely fallen in love with smoking, I wouldn’t have believed them.

However, after a lesson (or three) from my brother about how to actually use it, which really isn’t difficult at all, and a couple of wing batches later, I was absolutely hooked.

I became so addicted to finding out how amazing and different food tastes after being smoked. It completely transforms the taste and gives it a depth of flavor that is unmatchable.
Cold Smoked Cornish Hens
How pretty are these??!!
Continue reading


Of course you can smoke cheese dip!

See them all here!

Here’s your pinnable! Please pin away ↓

Print Friendly, PDF & Email