Boho Holiday Giveaway

                                                                           Boho Holiday Giveaway 2018

If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays!


Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning.

Just keep clicking your way to this mixer!!

The only mandatory option is to leave a comment below the post – We want to know what you would do with the mixer – keep it or give it to someone special for the holidays?

Good Luck, and Happy Holidays from the Boho Tribe!

                                            Continue reading

a Rafflecopter giveaway

This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein – Dixie Chik Cooks

Mary Marshall – Cooking with Mary and Friends

Ally Phillips – Ally’s Kitchen

Ann Krause – Sumptuous Spoonfuls

Abbe Odenwalder – This Is How I Cook

Michaela Kenkel – An Affair From The Heart

Liz Weber Berg – That Skinny Chick Can Bake

Claudia Lamasco – What’s Cooking Italian

Lynnette Moore – Moore or Less Cooking

Veronica Gantley – My Catholic Kitchen

Diane Baker – Canning and Cooking at Home

Sara de Leeuw – My Imperfect Kitchen

Lynn Vining – Southern With a Twist

Lisa Deutch – Essential Wanderings

*Please read all rules and regulations applicable to giveaway in the Rafflecopter widget before entering.

Print Friendly, PDF & Email

Thanksgiving – Julia Turshen Style

This post is sponsored by OXO. All opinions are mine ♥

OXO recently sent me a copy of Julia Turshen’s cookbook Now & Again, and some really good kitchen toys. These particular tools happens to be some of  Julia Tushen’s favorite OXO products. I was asked to make three recipes from the book.

Let’s get started.

Greenaver Herb Keeper allows for proper airflow, controlled humidity and hydration for your herbs to thrive.

This is my FAVORITE toy currently – I’m so in love with it. It seriously keeps fresh herbs nice and green for quite a while. I’m so impressed! That’s one of the things that I deal with is fresh herbs and vegetables going bad before we consume them. I absolutely hate to waist.

Continue reading

Next up is the Mini Angled Measuring Cup. It’s the cutest.little.thing. This allows you to measure accurately from above; how awesome is that??

Next is the On-The-Go Lunch Container.


Perfect for leftovers! Some dishes are better the next day – soups, chili, pasta dishes are a few of my dishes that I think tastes better the day after.

What’s next you ask? Chef’s Squeeze Bottles. I could never have enough squeeze bottles.

Lastly, OXO’s Swivel Peeler. Hands down the BEST peeler I’ve ever had. It has an oversized soft handle that’s designed for repetitive strokes.

Ok…ready for the food??

These are recipes from Julia Turshen’s Now & Again. This book is easy to read, colorful and is packed full of her fun reference of leftovers, which is It’s Me Again.

The Menu:

Radicchio + Roasted Squash Salad

The dressing for this salad is a combination of mustard, honey, vinegar and garlic.

I could probably drink it, it’s really good.
Soooo delish.

Sheet Pan Bread Stuffing with Sausage + Spinach

This was our favorite. There are some amazing, deep flavors here. Definitely a keeper.

Roast Turkey Breast + Onions with Mustard + Sage

I loved this turkey.

Very juicy, very festive.

Very yummalicious.

For the recipes, get the book here.

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

Print Friendly, PDF & Email

12 One Dish Chicken Dinners For Busy Weeknights

It’s comfort food time!

Nothing is easier than having a fantastic one-pot or one-pan dinner recipe for those cool (or cold) busy nights!

The ability to throw ingredients together and get it all done with minimal cleanup effort is what we all need during this time of year.

Sesame Chicken and BroccoliOMG.

Continue reading

One Pot Creamy Chicken Tortellini – Doesn’t that look divine??


One Pot Chicken Parmesan Orzo –
A definite keeper!

Most of these dishes are freezable and versatile. There are some gluten-free and carb-free options, as well.

Go here to see all 12 of my One Dish Chicken Dinners For Busy Weeknights – these belong in your recipe arsenal!!

This post was originally published by me on Community Table/Parade.
Print Friendly, PDF & Email

Frick’s Recipe Challenge – Ham and Sirloin Cheeseburger, Bam-Bam Board and Ham Stuffed Mushrooms

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.
Continue reading

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!
Print Friendly, PDF & Email

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.

Continue reading

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

Print Friendly, PDF & Email