Teriyaki Chicken Lettuce Wraps

THESE.
Teriyaki Chicken Lettuce Wraps | Dixie Chik Cooks I’m so in love.

I could eat my weight in these things. They aren’t heavy, but seriously delicious.
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Teriyaki Chicken Lettuce Wraps | Dixie Chik Cooks

Yes, they are a lot like the PF Changs lettuce wraps, but my version. What’s so great about these is the versatility factor.

You can literally customize these to your preference. I made them with ground chicken, but you could use ground beef or turkey if you wanted to. Also, keep in mind that you can alter the sauce from a heat perspective; use as much Sriracha and red pepper as you like – or omit them all together if you don’t like heat at all. I mean, I wouldn’t recommend omitting them, but you need to do whatever floats your lettuce wrap boat.

Don’t omit the cilantro, though. Believe it or not, the cilantro makes these so kick ass that you’ll be craving them for breakfast.

Seriously Kick.Ass.

You’ll wonder why you never added cilantro to everything else.
Teriyaki Chicken Lettuce Wraps | Dixie Chik Cooks  Here’s your printable-

Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps

Ingredients

    Lettuce Wraps
  • 2 tbsp sesame oil
  • 1 lb. ground chicken
  • 1/4 cup Moore's Teriyaki Marinade
  • 2 green onions, sliced into scallions
  • 6 oz. can water chestnuts, diced
  • 1 head iceberg lettuce, washed and separated into leaves
  • Chinese rice sticks, broken into small pieces
  • Cilantro
  • Sauce
  • 3 tbsp Moore's Teriyaki Marinade
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp Sriracha sauce
  • 1 tsp red pepper flakes
  • 1 tbsp sesame seeds

Instructions

  1. Heat the sesame oil over medium heat and add ground chicken; stir until brown.
  2. Add marinade, onions and water chesnuts; remove from heat and cover.
  3. Make sauce by combining all ingredients in a small mason jar and shaking to combine.
  4. Assemble wraps by adding chicken mixture to a lettuce leaf and top with sauce and rice sticks and cilantro.
  5. Serve.
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Watermelon Jalapeno Bruschetta

Sooo…

I have a question for you.

Do you pronounce this “brushetta” or “brusketta“?
Watermelon Bruschetta | Dixie Chik Cooks Apparently, “brusketta” is the proper way to say it, with an emphasis on the “tt”. I’ve been saying it wrong all along, y’all. I guess I’ve been pronouncing it like a true Southerner.

I mean…what can I say.
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Regardless of how you pronounce it, this bruschetta is off the charts. Very summery, very fresh – and luscious at the same time. I made it my own.

But, I’m sure that doesn’t surprise you.
Watermelon Bruschetta In season watermelon and heirloom tomatoes, fresh thyme, jalapenos combined with ricotta and feta cheeses on toasted bread.
Watermelon Bruschetta I put the ricotta, feta and jalapeno in my food processor to make things easier, but you could always whisk them together at room temp, or just stir to combine with a spoon.

Thyme is a very versatile herb. It does have an affinity for cheeses and poultry, but it really isn’t hard to pair with when it comes to most food and you can use it for both sweet and savory dishes. Just experiment; that’s what I do. I’ll be making this at Helena Market Days this Saturday if you’re local – so come see me!

Here’s your printable-

Watermelon Jalapeno Bruschetta

Watermelon Jalapeno Bruschetta

Ingredients

  • 8 oz. ricotta cheese
  • 4 oz. feta cheese, crumbled
  • 2 fresh jalapenos, diced
  • 1 tbsp sea salt
  • 1 loaf crusty French bread, sliced thin
  • 1/2 stick salted butter, melted
  • 2 cups watermelon, diced
  • 2 Heirloom tomatoes, diced
  • 1/4 cup Balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • Fresh thyme

Instructions

  1. Preheat oven to 450 degrees.
  2. Brush the toast slices with butter and bake until golden, about 2-3 min.
  3. Combine the ricotta, feta, diced jalapenos and salt in a food processor until smooth.
  4. Spread ricotta mixture over toast slices, top with watermelon and tomatoes.
  5. Combine Balsamic vinegar and Worcestershire together and drizzle over toast.
  6. Top with thyme.
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Country Fried Venison Cubed Steak Slider

This isn’t something I planned.
Country Fried Venison Slider It just happened after a very sweet patient of mine brought me some venison a while back. I love it when people bring me food! This was the first time I’ve ever had cubed venison steak.
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It was so tender; and I wasn’t expecting that because when I think cubed steak, I think tough and chewy and ew, but not this stuff. It was so tender I could cut it with a fork. Not even kidding.
Venison Slider I seasoned the cubed steak with Jerk seasoning and let it sit overnight, breaded and fried it. I put it on a Ciabatta roll topped with mashed potatoes and gravy. The Jerk seasoning isn’t something you typically see when it comes to cubed steak, but it really works.

It’s so simple, but insane at the same time.
Country Fried Venison Slider | Dixie Chik Cooks OMG that gravy. I know this is obvious, but please don’t rinse the pan out before making it. The Jerk seasoning and little bits left from the steak make it sooooo good.
Venison Slider THIS is serious comfort food.

Here’s your printable-

Country Fried Venison Cubed Steak Slider

Ingredients

  • Cubed Steak:
  • 1 lb. venison cubed steak - or regular cubed steak
  • 2 tbsp Jerk seasoning
  • 3/4 cup flour
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup canola oil
  • Gravy:
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/4 cup beef broth
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • Mashed Potatoes:
  • 3 lb. white potatoes
  • 8 oz. cream cheese, at room temperature
  • 1 stick salted butter
  • 1/2 cup mayo
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • 4 Ciabatta Rolls, split

Instructions

    Make the Cubed Steak:
  1. Rub the cubed steak with jerk seasoning, put in a zip lock bag and let sit overnight in the fridge.
  2. Combine flour, salt, pepper and paprika in a large bowl, and whisk egg and milk together.
  3. Dip cubed steak in egg mixture, dredge in flour mixture - repeat.
  4. Bring canola oil over 375 degrees and fry cubed steak about 2 minutes on each side until golden brown; drain on paper towels.
  5. Leave any grease that's left in the pan over heat and add butter, sprinkle in flour, whisking to combine and add broth and milk. Salt and pepper to taste.
  6. Whisk until thick and remove from heat.
  7. Make the Potatoes:
  8. Boil potatoes until tender over high heat; drain.
  9. Combine potatoes, cream cheese, butter, mayo, thyme in a stand mixer until smooth. Salt and pepper to taste.
  10. Assemble slider by stacking cubed steak, mashed potatoes topped with gravy.
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Buffalo Chicken Hand Cut Fries

These aren’t your regular ass french fries.
Buffalo Chicken Hand Cut Fries | Dixie Chik Cooks Not only are they hand cut, they’re seasoned with this awesome veggie rub from Feiny’s Rubs. The fries are fantastic all by themselves, but I went and slutted them up a little.
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Yes.

I slutted them up.

Here’s the rundown; I made a rotisserie chicken in the crockpot. It’s so easy. I love to make them, shred them and divide all of it into freezer bags so I can take out whatever I need for dinner or lunch, or whatever. You need to make a habit of doing this, BTW.

I know she looks like I cooked her ass upside down.

That’s because I did.
Crockpot Rotisserie Chicken I’ve found that cooking the chicken upside down results in more moist, flavorful breast meat. The first time I did this was actually an accident and it’s been my method ever since. If you think about it, all of the juices and seasonings are constantly running down and underneath the bird during the cooking process, so it only makes sense.

Also, save the carcass – you can boil that down and make chicken stock. Why pay for something you already have at your fingertips?

I topped the fries with some of the shredded chicken combined with Moore’s Buffalo Sauce and a little blue cheese, blue cheese dressing, diced tomatoes, green onions and more buffalo sauce.
Buffalo Chicken Fries | Dixie Chik Cooks Insanely, ridiculously delicious.
Buffalo Chicken Fries | Dixie Chik Cooks Tweak this to your taste. You may not want to add additional buffalo sauce and/or blue cheese if the amount in the chicken is enough, but I love that stuff in excess.

Here’s your printable-

Buffalo Chicken Hand Cut Fries

Ingredients

  • 2 potatoes, washed and cut into fries
  • 2 tbsp canola oil
  • 2 tbsp Feiny's Veggie Rub
  • 3 cups shredded rotisserie chicken
  • 3/4 cup Moore's Buffalo Sauce, plus more for drizzling
  • 1 tomato, diced
  • 2 green onions, sliced into scallions
  • Blue cheese dressing
  • Blue cheese, crumbled

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss potato wedges with oil and spice rub.
  3. Arrange on a baking sheet sprayed with nonstick spray and bake for 12-15 minutes, until brown, flipping halfway through.
  4. Toss chicken and buffalo sauce together in a mixing bowl.
  5. Top fries with chicken, blue cheese dressing, tomatoes, scallions and drizzle with buffalo sauce and additional blue cheese.
  6. Serve.
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26 Ways To Savor Fresh Summer Tomatoes

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