Cabot Creamery Cookbook Bundle Giveaway

Sweet. Cheesus.
IMGP2886 This is Cheesy Broccoli Casserole from Cabot Creamery’s first ever printed cookbookOMG it’s amazing. My husband and I sat in the bed yesterday watching Talladega Nights and put away half of this pan. Our “tasting” of it turned into a little more than a tasting. Not even ashamed.
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Just look at all that cheesy goodness…
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Want the recipe? Well, you’re gonna need the book! I’m excited to offer y’all an opportunity to win a copy and a fantastic $25 Goodie box from Cabot Cheese. I absolutely love the mess out of them and their cheese; it really is superior quality. I mean, seriously, just the #dailymoos on Facebook alone are enough to get you hooked on them. The book is divided by categories and has everything from breakfast recipes to desserts.

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Jalapeno-Habanero Kumquat Jam

What was that you said?
kumquats You don’t know what a kumquat is? 
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Well, neither did I until a few days ago. The sweet peeps at Melissa’s Produce sent me some and they’re cute, sweet little citrusy thingies – like a cross between a baby orange and tangarine, kinda sorta. AND OXO graciously sent me these GreenSavers to try and OMG I adore them! Check ‘em out in my fridge below. 
IMGP1881 Let me just tell you about these Greensavers. First of all, I put some cilantro in them the first day I got them. Fast forward three days later, when I would expect my cilantro to be soggy and nasty. Nope, perfectly green and perky and fragrant. I’m IMPRESSED.  

So, here are the main reasons that fresh produce goes bad so quickly:

Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to over ripen and go bad.
Improper Airflow: When produce rests against the walls of containers, bags or crispers, moisture can build up and cause rotting.
Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.

The OXO GreenSavers are lifesavers (especially us foodies). 

Ok, so back to the kumquats. Apparently, you can eat them whole, rind and all. I didn’t – but I may get brave very soon and tackle that. I decided I wanted to make jam, which I’ve never really done before, and naturally I had to heat it up. I made it with two peppers; jalapeno and habanero. It was really pretty simple. You basically deseed the little things, throw the seeds into some cheesecloth, tie them up and boil all of it with the peppers and refrigerate overnight. The next day boil all of that with sugar and…

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Voilà
 – Jalapeno Habanero Kumquat Jam.  IMG20 I put it on multigrain crackers with slices of sharp cheddar – it’s a spicy-sweet-salty-crunchy combo that’s off the charts. I mean….this is ridiculousness.
IMGP2670 Holy Lord. This stuff is amazing. I’m thinking I may try making a grilled cheese with Gruyere or Brie with it. 
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I love sweet/salty/spicy combinations.
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Here’s your printable-
Adapted by Local Kitchen Blog

Jalapeno-Habanero Kumquat Jam

Ingredients

  • 1 lb kumquats
  • 5 cups water
  • 1 medium habanero pepper, stemmed, seeded and minced
  • 3 ½ cups sugar (regular white cane sugar)

Instructions

  • Slice kumquats cross-wise into rings, popping out and reserving seeds as you go. Place seeds in a tea ball or cheesecloth bundle.
  • Add kumquats, water, seeds, and minced habanero to a medium stockpot. Bring to a boil over high heat, reduce heat to medium and boil, uncovered, for 15 minutes.
  • Transfer to a heat-safe bowl, cover, and refrigerate overnight.
  • Remove and discard seeds. Return fruit mixture to the preserving pot.
  • Bring to a boil over high heat. Add sugar, stirring until dissolved.
  • Return to a boil and continue to boil over high heat, stirring only as necessary to prevent sticking, until marmalade reaches the set point, about 15 – 20 minutes.
  • Ladle hot marmalade into hot jars to ¼-inch head space.
  • Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Once jars are out of the water bath and have cooled for approximately 30 minutes (still very warm to the touch) turn upside down and shake gently to distribute kumquat peel evenly through the jelly.
  • Return jars to upright position and allow to cool undisturbed overnight.
http://www.dixiechikcooks.com/jalapeno-habanero-kumquat-jam/
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Bell Pepper Nachos

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This post is on sponsored by Cape Cod® Potato Chips, however all opinions expressed are solely mine.  It’s officially spring. Well, it actually feels like summer here in the South; it’s definitely warm – 90 degrees today!! Bell Pepper Nachos | Dixie Chik Cooks So, when planning meals in hot weather, it calls for something light but filling at the same time. These fit the bill. Bell pepper nachos filled with tuna salad, avocado, fresh tomatoes and topped with crushed Cape Cod® Reduced Fat Potato Chips. SO.GOOD. Continue reading

If you’re not familiar with Cape Cod®, check them out here – they’re Home of Ridiculously Good Chips. Also, Cape Cod® doesn’t just make snacks; they also have given public tours and has become a huge tourist destination in Massachussettes. Their stuff is awesome – my husband snacks on the Reduced Fat Original (a few months ago he modified his diet and is now down 25 pounds!). My daughter loves their popcorn, but is truly obsessed with their Salt and Vinegar Kettle Chips. I just love finding empty bags lying in the den on the floor the mornings after sleepovers with her friends or – now – any given day that school is out for summer. *sigh* Bell Pepper Nachos Now, back to the nachos. Yellow bell pepper?? YES! They’re the perfect vehicle for tastes of summertime and lots of deliciousness. Cape Cod Reduced Fat Potato Chips gave them just the right amount of contrast to the tuna salad and soft crispness of the bell pepper. Although the bell pepper is crisp, it just needed something else.  Bell Pepper Nachos It really gives them the crunchy, salty rock ‘n roll edge they needed. Bell Pepper Nachos | Dixie Chik Cooks Here’s your printable-
Bell Pepper Nachos

Ingredients

  • 2 cans solid white albacore tuna in water, drained
  • 1/4 cup dill pickles, diced
  • 1/4 cup white onion, diced
  • 1 boiled egg, diced
  • 1 cup mayo
  • Salt and pepper to taste
  • 1 yellow bell pepper, cut into squares
  • 1 avocado, diced
  • 1 tomato, diced
  • Cape Cod Reduced Fat Original Potato Chips, crushed

Instructions

  • Combine the tuna, pickles, onion, egg, mayo and salt and pepper in a mixing bowl.
  • Assemble the nachos: spoon tuna salad on bell pepper slices, followed by avocado and tomato.
  • Top with generous amount of crushed potato chips.
  • Enjoy.
http://www.dixiechikcooks.com/tuna-salad-bell-pepper-nachos/
Bell Pepper Nachos To see more Cape Cod goodness go here. This is a sponsored post written by me on behalf of Cape Cod® Potato Chips.

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Jalapeno White Cheddar Pimento Cheese

It’s Throwback Thursday… IMGP2570 So, let’s throw back to when we were kids we ate the hell outta some pimento cheese. Well, ok, I didn’t eat the hell out of it, but I did eat it. I haven’t been that much of a fan as an adult, but every now and then I want a little. And, of course, it has to have my spiciness thrown in there.
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I mean, why would you want it any other way?
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Pimento cheese has been a Southern staple for a long time, slathered on white bread and cut into quarters for baby showers, wedding teas and other shit like that.  For me it needs something extra – like jalapenos, and more than one type of cheese. I like to use sharp white cheddar combined with mild cheddar – it gives it a nice depth. Also, shredding the cheese yourself is key. I know it’s a pain in the ass, but it’s worth it in the end.

I happen to have a current obsession with Cabot’s Farmhouse Reserve White Cheddar. It’s officially cheese crackedness.
IMGP2574 Put this on crackers, dip chips in it, and of course make a sandwich or grilled cheese with it. I had an idea, which as a matter of fact I’ll probably do tonight – to stuff it in burgers and jalapenos!! I’m gonna have a busy night…

Here’s your printable-

Jalapeno White Cheddar Pimento Cheese

Ingredients

  • 1 cup Cabot White Cheddar - or your favorite white cheddar, shredded
  • 1 cup mild cheddar cheese, shredded
  • 1 cup mayo
  • 4 oz. cream cheese, softened
  • 4 oz. pimentos, chopped finely
  • 1 fresh jalapeno, diced
  • 1 tbsp. cayenne pepper
  • Salt and pepper, to taste

Instructions

  • Combine all ingredients and serve on soft white bread, crackers...or whatever floats your boat.
  •  
http://www.dixiechikcooks.com/jalapeno-white-cheddar-pimento-cheese/
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Algerian Orange Mint Pesto Crostini

Yep, that’s a mouthful.  IMGP02 But this pesto – damn. It’s from Ally Phillips’ new cookbook, Ally’s Kitchen – A Passport for Adventurous Palates.

I recently posted these burgers from her book, which were outstanding, but I couldn’t wait to make something else from it.  And it just so happened to be blog worthy, as well. Ally, you make it really hard for us wannabe-cookbook-writers. You’re a hard act to follow. I’m just sayin’.
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This pesto, combined with melty Gruyere cheese and fresh tomatoes on little toasts make a fantastic little crostini. IMGP2483 My 16-year-old daughter found my stash in the fridge today – she’s a huge pesto fan – and she put it on ziti. She was in LOVE. The first thing she said was, “Momma, there’s so many different flavors in this, it’s SO good!”.

Yep…orange, lemon, mint, etc., and you get some nice heat from the chili flakes and cumin. This is something you want to keep in mind when you want to impress some dinner guests.

Wait, screw that.

Just keep it all to yourself. IMGP2528
Here’s your printable-

Algerian Orange Mint Pesto Crostini

Ingredients

    Orange Mint Pesto:
  • 1 cup mint leaves
  • 1 cup parsley
  • 1 cup cilantro
  • 1 small bunch chives
  • 1 tsp. ground cumin
  • 1 tsp. red chili flakes
  • 1 1/2 tsp sea salt
  • 1 tsp ground pepper
  • 3 tbsp. balsamic glaze (I actually used balsamic vinaigrette)
  • 2 tbsp. minced garlic
  • 1/4 cup lemon juice
  • 3 tbsp. lemon zest
  • 3 slices bread
  • 1/3 cup drained Dole mandarin oranges (reserve juice)
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. pine nuts
  • Crostini:
  • French baguette, sliced thin
  • Gruyere cheese, sliced
  • Plum tomatoes, diced

Instructions

    Pesto:
  • Combine mint leaves, parsley, cilantro, chives, cumin, red chili flakes, salt, pepper, balsamic glaze, minced garlic, olive oil, lemon juice and zest, bread and mandarin oranges in a food processor. Pulse for 2-3 minutes, until a thick mixture is formed. If the mixture seems too thick, add some of the reserved mandarin orange juice until it's a pesto like consistency. Garnish with a drizzle of olive oil and pine nuts.
  • Crostini:
  • Preheat oven to 425 degrees.
  • Slather the pesto on slices of the baguette, top with cheese.
  • Place in oven for 3-5 minutes, until cheese has melted.
  • Top with tomatoes.
  •  
http://www.dixiechikcooks.com/algerian-orange-mint-pesto-crostini/
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