Frick’s Recipe Challenge and Three Amazing Recipes

Recently, I was invited to participate in Frick’s Blogger Recipe Challenge.

If you’re not familiar, Frick’s products are “only the finest handpicked cuts of meat, cured with real cane sugar and slow roasted in small batches over American hardwood“. This is some seriously good meat.

There are three categories in this competition – Appetizer, Center of the Plate, and On the Grill. I decided to participate in all three.

My delivery…

Bone In Ham – This is one big hardwood smoked hunk of juicy ham that is perfect for any holiday or family gathering. You’ll love the leftovers.

Applewood Boneless Ham – Pre-sliced, ready to eat and fits perfectly on an appetizer platter. The flavor of this ham is outstanding. Chop it up for casseroles or dips, keep the slices on hand for easy sandwich making, or just snack on it.

Smoked Turkey Drums – This one is fun. Big enough for four to snack on, these turkey drums are so full of flavor and versatile to use.
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My first recipe is my favorite. This is the Appetizer round.

Bam-Bam Board

Smoked turkey drum and lots of accompaniments, this is a charcuterie board on steroids but with the elegance of Martha Stewart.  Awesome for dinner parties, football parties, baby showers, or any gathering; this is your new go to for entertaining. Crackers and crostini make perfect vehicles for everyone to make their own little appetizers.

Goat cheese, sharp white cheddar, stone ground mustard and honey are your flavor binders here.

How beautiful is this??
Bam Bam Board
Next is the On the Grill round.

Instead of putting the entire ham on the grill, because obviously it’s already smoked, I decided to use the bone in presmoked ham in a recipe I smoked after preparing.

These are baby bellas that I stuffed with cream cheese, sharp cheddar, diced ham, cayenne, onion and bacon. These were, to say the least, amazing.

Ham Stuffed Mushrooms

These savory bite sized little appetizers are so unique because of the smoking.

Smoking imparts a flavor like no other; it’s a deep, rich element that completely changes a dish’s taste.

My pretty little smoker pit…

I added a couple of stuffed grape tomatoes just for contrast and fun.

I absolutely adore my smoker. I believe I could smoke anything that doesn’t stand still.

The bite –

Last, but not least, the Center of Plate category.

This is a burger I made with the presliced ham. I put it through my grinder along with some sirloin, but you definitely don’t have to. I made it three times to make sure it worked both ways, so you can chop the ham and use ground sirloin and get the same result.

Y’all, this is one damn good burger.

Ham and Sirloin Tomatillo Burger
Ham and Sirloin Burger | Dixie Chik Cooks
I’m a burger girl, so I’ve played around with lots of different combinations as far as meat.

THIS is a rockstar. The fried tomatillo is unbelievable on this burger. This entire burger experience is so worth the time making it. It’s so juicy, so flavorful.
Ham and Sirloin Burger
Here are your printables –

Bam-Bam Board, Smoked Stuffed Mushrooms and Ham and Sirloin Burger

Ingredients

    Bam-Bam Board
  • 1 Frick's Turkey Drum
  • Cheeses - I used goat cheese and sharp white cheddar
  • Stone ground mustard
  • Honey
  • Small sour pickles
  • Black olives
  • Green olives
  • Grapes
  • Grape tomatoes, halved
  • Crackers and crostini, for serving
  • Fresh Italian leaf parsley, chopped, for garnishing
  • Ham Stuffed Mushrooms
  • 1 cup Frick's Bone-In Ham, diced
  • 4 oz. cream cheese, softened
  • 1/4 white onion, finely diced
  • 4 oz. sharp white cheddar, shredded
  • 3 slices bacon, cooked and crumbled
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 lb. baby portebella mushrooms, washed and stems removed
  • Ham and Sirloin Tomatillo Burger
  • 2 cups Frick's Applewood Smoked Boneless Ham (I put this through my grinder, but you can chop it fine and get the same results)
  • 1 lb. sirloin beef (steak if using your own grinder, or preground)
  • 1/4 cup pepperoni, chopped
  • 2 tbsp. capers
  • 4 tbsp. mayo, divided
  • 1 cup AP flour
  • 2 tbsp. sea salt, divided in half
  • 2 tbsp. coarse pepper, divided in half
  • 1 egg, whisked
  • 1 large tomatillo, washed and sliced
  • 2 cups canola oil, for frying
  • Fresh cilantro, chopped
  • 1/2 lb. bacon, cooked
  • 1/2 stick salted butter
  • 1/2 yellow onion, sliced
  • 2 tbsp. hot or wing sauce
  • 4 Muenster cheese slices
  • Fresh cilantro
  • Fresh burger buns

Instructions

    Bam-Bam Board
  • Thaw the turkey drum in the fridge overnight.
  • Build your board starting with placing the turkey drum in the center, and accompaniments around it.
  • Serve and enjoy!
  • Ham Stuffed Mushrooms
  • Prepare smoker - I smoked these at about 350.
  • Combine ham through garlic powder in a medium size mixing bowl.
  • Stuff each bella with ham mixture and refrigerate until smoker is ready.
  • Smoke for about an hour to an hour and a half, until desired brownness.
  • Serve.
  • Ham and Sirloin Tomatillo Burger
  • Combine the ham through 2 tbsp. mayo, including 1 tbsp each of salt and pepper; form into burgers and refrigerate.
  • Combine the flour, remaining salt and pepper.
  • Dredge the tomatillo slices in flour mixture, then egg, then flour mixture again.
  • Fry tomatillos in oil over medium high heat for 30 seconds each side; drain on paper towels.
  • Add butter to a small frying pan, add onion slices and sprinkle with salt. Saute until caramelized; remove and cover.
  • Fry or grill burgers until done as desired; add cheese on top and cover until melted.
  • Add the remaining mayo and hot sauce in a small bowl, whisking to combine.
  • Build burger by spreading additional mayo on bottom (if desired), fresh cilantro, burger, fried tomatillo, bacon, caramelized onions, mayo/hot sauce mixture and top bun.
  • Dig in!
http://www.dixiechikcooks.com/fricks-recipe-challenge-and-three-amazing-recipes/

Go here to see all the beautiful food they have to offer, and follow Frick’s on Facebook and Instagram!
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Candy Corn Infused Vodka

I’m soooo not a candy girl.
IMGP5174 Give me hot, spicy, cheesy beautiful food.

We’ve all seen the stuff on Pinterest about infusing vodka with jolly ranchers, fruit, etc. I’ve been meaning to try something like that for a while – I’m not gonna lie – because it looks like it’s so damn fun, but I just haven’t gotten around to it.

Because, you know, there’s food to be made.

Lots and lots of food.

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So, every October I make a fall arrangement for my dining room table (I use the term “arrangement” loosely- I really, really suck at that kinda thing) , which includes my glass pumpkin that I fill with candy corn. I have to continue to refill and refill this thing until Halloween is over because anyone walking through the door can’t stop from grabbing one or seven handfuls of candy corn.

Hey, I don’t mind – I put it there for a reason.

Anyway, the candy corn got me thinking about the whole candy/vodka thing – if Jolly Ranchers dissolve, will candy corn?

IMGP5159 The answer is yup. It’s syrupy as all hell, but it does. It’s also a little buttery, very smooth and very easy to drink.

Its the perfect little shot.

I’m wondering what one could mix this with…..thoughts??

The candy corn I used is Smores flavored (Brach’s), but of course any candy corn will work. I just used this because I recently bought a big fat ass bag of it.

Here’s your printable-

Candy Corn Infused Vodka

Candy Corn Infused Vodka

Ingredients

  • 2 cups vodka - I like Pinnacle
  • 1 cup candy corn

Instructions

  • Put the vodka and candy corn in a large mason jar with a fitted lid.
  • Let it infuse for 3-4 hours.
  • Use a strainer to get rid of anything solid and return liquid to the jar.
  • Recover and keep cold (I put my jar in the freezer).
http://www.dixiechikcooks.com/candy-corn-infused-vodka/

Here’s your pinnable!
Candy Corn Infused Vodka | Dixie Chik Cooks

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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.
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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?).

Cabot – Seriously the best cheese you will ever eat. EVER.

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. 

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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.

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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.

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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/

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