Three Olive Puttanesca Pasta with Meatballs

Well, if you didn’t know that I have a severe affinity for olives…

You do now.
Three Olive Puttanesca Pasta with Meatballs I’ve always loved green olives; especially paired with really sharp cheese. If you don’t understand, then I get it, but I grew up on these things and they’re staples in my kitchen.
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I have a different love for black olives, Kalamata, and now I am deeply in love with Castaveltrano olives.

Deep, deep in love. I mean, seriously, I think I might be their bitch.

Look, I love flavor. Especially flavors that stand out.  Flavors that scream, yell and jump up and down in your mouth.
Three Olive Puttanesca Pasta with Meatballs These pretty little things do that. I made meatballs for this, and it didn’t even need it. Now, here’s where I test your olive knowledge.

Ever had a Castelvatrano???

Didn’t think so. I hadn’t either until a week ago. They’re Italian olives, and they’re amazing.

And, no, this isn’t a sponsored post. I simply fell in love with them at first bite. Castelvatrano olives are kinda, sorta like green olives but with a little more bite, a little more “snap”, if you will.

Taste wise, they’re definitely more along the lines of green olives as far as taste as opposed to black olives, but they stand on their own. They’re just different. Along with them, I included black olives and green Spanish olives for max olive taste.

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Three Olive Puttanesca Pasta with Meatballs

Three Olive Puttanesca Pasta with Meatballs

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp refrigerated minced garlic
  • (2) 28 oz. cans crushed tomatoes
  • 2 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/4 cup red wine (like Shiraz)
  • 1 tbsp balsamic vinegar
  • 1/3 cup fresh Parmesan cheese, shredded
  • 1/2 cup Castelvetrano olives, sliced
  • 1/2 cup green olives, sliced
  • 1/2 cup black olives, sliced
  • 1/2 lb. vermicelli pasta, cooked and drained
  • Meatballs (frozen or make your own)
  • More olives for serving
  • More Parmesan cheese for serving

Instructions

  • Heat olive oil over medium heat and add garlic, sauteeing just until fragrant.
  • Add crushed tomatoes through olives, stir and adjust to taste.
  • Reduce heat to medium low, cover and simmer for 20 minutes.
  • Toss sauce with vermicelli and meatballs.
  • Top with more olives and cheese.
  • Serve.
http://www.dixiechikcooks.com/three-olive-puttanesca-pasta-with-meatballs/

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Roast Beef and Bacon Club

Every now and then I get a real hankering for a good French Dip.

Probably one of the things I love the most about making them is having leftovers; because I can do things like this, this and this. And what’s more fun than coming up with new recipes with an abundance of something you cooked the day before? It makes me feel all frugal and shit.

This time, I did my usual thing and made a new slider.
Roast Beef, Bacon and Mozzarella Slider It has all the amazing things you want in a little beef sandwich. Bacon, mozzarella cheese, grilled onions, and a nice horseradish sauce.
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This sauce is SO good. It’s made a mayo and Greek yogurt, but you could do all mayo or all yogurt if you wanted to. I also add a little cayenne for a tiny kick.
Roast Beef, Bacon and Mozzarella Club

I also brushed the bread with Minerva Dairy’s Smoked Maplewood Butter before I grilled it.

That butter is the bomb. I’ve also combined it with some herbs for seafood, and it was fantastic. The smell is just as awesome as the taste is.
The bread is Pepperidge Farm’s Farmhouse Oatmeal bread, which does not taste like oatmeal. It’s a very good quality soft bread, but sturdy enough for a sandwich like this.

Here’s your printable-

Roast Beef and Bacon Club

Roast Beef and Bacon Club

Ingredients

    For the Sandwich
  • Pepperidge Farm Farmhouse Oatmeal Bread
  • Minerva Amish Smoked Maplewood Butter, melted, plus 1 tbsp, separated
  • This roast beef
  • Yellow onion, diced and caramelized (or raw if you prefer)
  • Mushrooms, diced and sauteed
  • Jalapenos, deseeded and diced, sauteed
  • Bacon slices
  • Whole milk mozzarella cheese, sliced
  • Pepperoncini peppers and olives for garnishing (optional)
  • For the Horseradish Sauce
  • 3 tbsp prepared horseradish
  • 1/4 cup mayo
  • 1/3 cup Greek plain yogurt
  • 1 tsp cayenne pepper

Instructions

    For the Sandwich
  • Brush two slices of bread with butter.
  • Slather the horseradish sauce on (unbuttered) bottom slice of bread, add roast beef, bacon, onion and mushrooms and cheese.
  • Top with remaining slice of bread.
  • Heat remaining butter in a skillet over medium and grill until cheese has melted, about 2 minutes on each side.
http://www.dixiechikcooks.com/roast-beef-bacon-club/

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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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