Buffalo Chicken Taquitos

Are you a fan of taquitos?

Hell, I’m a fan of most things Mexican. Especially when I make them at home. The beautiful thing about making food at home vs. eating out is the control you have. You can control it all – the amount of cheese, how it’s prepared, how spicy, etc. Why would you not want to make it at home?

These aren’t your typical taquitos. I think I probably say that about a lot of things I make, but it’s the truth. These are made with flour tortillas, chicken thighs and buffalo sauce.

Easy.
Buffalo Chicken Taquitos | Dixie Chik Cooks I also made a dipping sauce with sour cream, salsa verde, and candied jalapenos.
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The sauce itself is so good, and if you’ve never tried candied jalapenos before, DO IT. Don’t hesitate – they’re addictive as hell.
Buffalo Chicken Taquitos You could put this sauce on so many things – burritos, enchiladas, quesadillas. Just dip whatever you have in the pantry in it.

The taquitos are really simple to put together. I’m a big fan of chicken thighs because you can control the actual fat by trimming them, and you get the white/dark meat combo which always yields a juicy end result.
Buffalo Chicken Taquitos The versatility of these make them a solid addition to your dinner or appetizer rotation. You could even make them meatless by using beans, rice or diced veggies. Butternut squash would be pretty damn good too, maybe with some parmesan, black beans and diced poblanos?

I think yes.

I shredded the chicken in my KitchenAid and tossed it with Moore’s Buffalo Sauce. Roll them tightly, and throw them in hot oil for about 20 seconds each side, and you have perfect taquitos.
Buffalo Chicken Taquitos

Here’s your printable-

Buffalo Chicken Taquitos

Ingredients

    For the Taquitos
  • 1 lb. boneless, skinless chicken thighs, trimmed of fat
  • Moore's Original Buffalo Sauce
  • Flour tortillas
  • Mozzarella cheese, shredded
  • Oil, for frying
  • Fresh cilantro, roughly chopped
  • For the Dipping Sauce
  • 1/2 cup sour cream
  • 1/2 cup salsa verde
  • 1/4 cup Candied Jalapenos

Instructions

  • Bake, grill or smoke chicken thighs; shred.
  • Toss chicken in enough buffalo sauce to coat.
  • Place about 2 tbsp shredded chicken and 1-2 tbsp cheese (depending on preference) in a flour tortilla, roll tightly.
  • Bring oil to 350 degrees.
  • Fry taquitos for about 20 seconds on each side, until golden brown.
  • Drizzle with more buffalo sauce and sprinkle with cilantro.
  • To make dip, combine sour cream, salsa verde and chopped jalapenos.
  • Serve taquitos with dip.
http://www.dixiechikcooks.com/buffalo-chicken-taquitos/

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Buffalo Chicken Taquitos | Dixie Chik Cooks
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Cheese Tortellini with Meat Sauce

For whatever reason, there are recipes that I’ve made for years that I just haven’t shared. I really have no excuse. This one is something I’ve made for a very long time, and I have made it many different ways.

I could make this with my eyes closed.
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Refrigerated tortellini, my meat sauce and a shit ton of cheese.

There are certain things that make my sauce a bit better than most; one of those being balsamic vinegar. Don’t be afraid of it. Don’t skip the wine, either. It gives your sauce depth, and depth is good.

As far as time; I put an hour or more in the instructions because you could simmer it for 30 minutes and it be ok, but the longer – the better. I usually have mine simmering for about 4 hours.

When people in your household start asking you when it’s going to be ready and asking why it’s taking so long (∗ahem∗…like my ex-husband used to do me), tell them to calm the fuck down and go play a video game or something. Better yet, tell them to take your car to get washed, remind them that it’s time to get the oil changed, oh – and they need to go to the store and pick up the 3 16 things you forgot when you went earlier. When they argue with you simmer that shit for an hour longer than what you planned. Reach over and crank that timer up right in front of them. They’ll get the hint.

When it comes to cheese, I’m a huge fan of Muenster, and I like to combine that with Mozzarella. Provolone would work just as well.
Serve this with crusty bread and good wine, and you’ll be set. And, you’ll have your oil changed.

Here’s your printable-

Cheese Tortellini with Meat Sauce

Cheese Tortellini with Meat Sauce

Ingredients

  • 20 oz package refrigerated cheese tortellini
  • 8 tbsp salted butter, divided in half
  • 1/4 onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1/2 lb ground Italian sausage, casings removed
  • 1 6 oz can tomato paste
  • 2 28 oz cans crushed tomatoes
  • 1 16 oz can petite diced tomatoes
  • 1/2 cup red wine (I used Shiraz)
  • 2 tbsp balsamic vinegar
  • 2 tbsp dried basil (or a handful of chiffonade basil)
  • 2 tbsp dried oregano
  • 2 tbsp Worchestershire sauce, divided
  • 1 tbsp balsamic vinegar
  • 1 tbsp Lawry’s seasoned salt
  • 1 tbsp sea salt
  • 1 tsp pepper
  • 2 cups mozzarella cheese, shredded
  • 2 cups Muenster cheese, shredded

Instructions

  • Preheat oven to 350 degrees.
  • Boil tortellini according to package directions, drain and set aside.
  • Melt 4 tbsp. butter over medium heat and add onion and garlic, stirring until fragrant.
  • Add beef and sausage, combine and brown.
  • Add remaining butter, tomato paste through pepper, combine and bring to a low boil; reduce heat to low and cover. Stir intermittently, simmer for an hour (or longer!).
  • Combine pasta and sauce in a large dish, top with cheeses and bake for 30 minutes, until bubbly.

Notes

You may not need all of the sauce; it depends on how much it reduces. Use as much as you need to make sure the pasta is really swimming in it. Save any remaining for another dish!

Enjoy.

http://www.dixiechikcooks.com/cheese-tortellini-with-meat-sauce/

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Buffalo Feta Burger

I’ve made so many burgers at this point; you would think I would run out of ideas.

But I don’t.

I just DON’T.
This one, I will definitely say, is the hallmark of my “coming back”, if you will.
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Since I moved I haven’t felt very comfortable in my tiny ass kitchen. It has been an adjustment, to say the least. When you’re used to a kitchen the size of a football stadium and have to transition to one that’s about as big as a fucking thimble, it takes some time to adjust – Time to cuss a little, time to cry, time to reflect back on the kitchen you’re used to and force your damn self to not be bitter, and a little bit of time to NOT cook.

But, now, I’m good. Seriously.

The kitchen – It isn’t about the size of it. It isn’t about what’s in it. It isn’t about who is in it. Ok, well, maybe that is important.

What’s really, really important is recognizing that you are who you are despite elements or surroundings. No matter how big or small your house or kitchen, no matter how expensive or impressive your kitchen tools are, the heart you put into your food and your cooking is, ultimately, what’s really important. This week I gave up trying to make a recipe that I had been planning for a month because my heart wasn’t in it. I was exhausted and dreaded trying to make something work that just wouldn’t. When I’m not enjoying making something, it just will NOT turn out great. Hell, probably not even good.

So, this morning I woke up and said ‘Fuck it, I’m making a burger’. I had fun.

I did what I do best. 

This burger has some serious attitude. I don’t intentionally throw bacon on burgers a lot, but it’s hard to argue with the fact that everything is better with bacon. In this case, it’s a perfect contrast to the tangy fried pickles. Yes, fried pickles. Not only are they fried, but tossed in buffalo sauce. I threw them in buffalo sauce before I breaded them and then deep fried them. I knew how I imagined this would taste – and I was dead on.

All the flavors married so perfectly – it was meant to be.
I didn’t overly season the beef; just some Moore’s Original Marinade and a little pepper, so put as much or as little as you want. I made my burger a solid medium.

You don’t necessarily have to add more buffalo sauce if the buffalo pickles are enough for you. But, I’m all about slutting my burgers out, as you all know.

Here’s your printable –

Buffalo Feta Burger

Yield: 2 Burgers

Buffalo Feta Burger

Ingredients

  • 1/2 lb. ground round
  • 2 tbsp. Moore's Original Marinade
  • 1 tbsp. cracked black pepper
  • 8 oz. pickle slices
  • Moores's Buffalo Wing Sauce
  • 1 cup all purpose flour
  • 4 cups sunflower oil, for frying
  • 4 oz. feta cheese, crumbled
  • 4 slices bacon, cooked
  • 1 tomato, sliced
  • Flat leaf parsley
  • 2 burger buns, toasted

Instructions

  • Combine the ground round, marinade and pepper; form into two burgers; refrigerate.
  • Toss pickle slices in buffalo sauce, then dredge in flower.
  • Bring the sunflower oil to 350 degrees in a sauce pan; add pickles and fry until golden, about 2 minutes, then drain on paper towels.
  • Broil, fry or grill burgers.
  • Build burger by adding tomato slices and parsley to bottom bun, burger, bacon fried pickles, feta cheese and more buffalo sauce.
http://www.dixiechikcooks.com/buffalo-feta-burger/

Want some more burger porn? Go here, here and here, or check out my Visual Recipe Index.
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Sheet Pan Thai Peanut Beef

The following post is sponsored by OXO. All opinions are definitely my own (I promise).

THIS is one of the best things I think I’ve made in a while. If you follow me, you know that I moved a couple of months ago and getting back into my rhythm hasn’t happened very quickly, but I think I’m finally there. Y’all also know how I stay on burger kicks, jalapeno kicks, and sometimes random appetizer dip kicks.

However, my sheet pan repertoire is growing.

OXO recently sent me some goodies to try with the premise of making a sheet pan dinner recipe. My first thought was chicken, of course. Or maybe seafood.

Nah.

As I’ve said before, OXO’s products are very durable, easy to use and definitely make your life in the kitchen a little bit easier.

Using their Non-stick Pro Half Jelly Roll Pan, I made you something you’ll want to put on your regular dinner rotation – Sheet Pan Thai Peanut Beef. This pan has square-rolled edges that add reinforcement for structure, strength and durability.

They also sent me these very handy Silicone Roasting Racks – there’s two to a package, so you can stack them or lay them side by side. They elevate food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting.
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The Flavor Injector was one of my favorites with this campaign. VERY easy to use, it comes with two different needles for thick and thin marinades, and it’s dishwasher safe.
I don’t think I’ve ever injected flank steak before now, but it rendered very tender, crazy good beef.
Sheet Pan Thai Peanut Beef
Sheet pan dinners are great because after the prep, there’s not much dishwashing to worry about, and they’re easy to put together. You could even place it center table and let everyone pick from it family style.
Sheet Pan Thai Peanut Beef I did make vermicelli to put this on top of, and drizzled extra sauce on top, but that’s optional.

Here’s your printable –

Sheet Pan Thai Peanut Beef

Sheet Pan Thai Peanut Beef

Ingredients

  • 2 1/2 lb flank steak, brought to room temperature
  • 2 tbsp peanut butter (creamy)
  • 1 cup soy sauce
  • 1 cup chicken broth
  • 4 tbsp salted butter, melted
  • 2 tbsp Sriracha
  • 1 tbsp garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp red pepper (not crushed)
  • 1/4 cup roasted peanuts, crushed
  • 1/2 cup scallions
  • 2 tbsp all purpose flour
  • 2 tbsp water
  • 1 lb carrots, washed, tops removed
  • 1 large white onion, quartered
  • 1 pkg vermicelli, cooked

Instructions

  • Preheat oven to 375.
  • Combine peanut butter through red pepper, whisking until thoroughly combined.
  • Whisk flour and water together.
  • Over medium high heat, bring peanut butter mixture to a slight boil, slowly add flour/water slurry, whisking to combine, until slightly thickened; remove from heat.
  • Place flank steak on top of silicone roasting rack on jelly roll pan, sprinkle with salt and pepper.
  • Arrange carrots and onions around steak.
  • Using flavor injector, fill injector tube with sauce and inject steak.
  • Bake for 35-45 minutes, until steak is done and vegetables roasted.
  • Drizzle with remaining sauce, crushed peanuts and scallions.
  • Serve over vermicelli.
http://www.dixiechikcooks.com/sheet-pan-thai-peanut-beef/

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Buffalo Chicken, White Cheddar and Blue Cheese BLT

I believe it’s probably apparent that I have an affinity for buffalo sauce.

I could literally drink it. If it’s Moore’s.

Have you seen my Buffalo Blue Burger? It’s phenomenal. Oh, and Buffalo Chicken Skillet Pizza is amazing if you haven’t tried that. Let’s not forget my Buffalo Chicken Hand Cut Fries.
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There’s more, but let’s move on to this one. You can go to my visual recipe index and see them all.

I have made something similar to this BLT in the past, but this one is a bit different. The chicken is much better on this one, and I used two different types of cheeses. Of course blue cheese is involved, and I added Cabot’s Farmhouse Reserve White Cheddar. I don’t think you can ever have too much cheese.

I did make this a bit big; kind of a double stacker. You don’t have to – you can do a smaller version.
Yes, I did put Ranch on the first one. It’s completely optional – won’t change the entire flavor of the sandwich. I just like it.

Combining butter and eggs with buffalo sauce to dip the chicken in before dredging it adds a bit of depth to the flavor of the chicken.

THIS is one amazing sandwich.
Here’s your printable-

Buffalo Chicken, White Cheddar and Blue Cheese BLT

Buffalo Chicken, White Cheddar and Blue Cheese BLT

Ingredients

  • 2 cups flour
  • 2 tbsp Italian seasoning
  • 1 tbsp coarse salt
  • 1 tbsp black pepper
  • 1/2 lb. boneless, skinless chicken breasts, sliced horizontally
  • 4 tbsp butter, melted (let it cool a little after you melt it)
  • 2 eggs, whisked
  • Sunflower oil, for frying
  • 1 large Italian baguette, sliced
  • 1/2 lb. bacon, cooked
  • 1 tomato, sliced
  • Lettuce
  • Moore's Buffalo Sauce
  • Blue cheese, crumbled
  • Cabot Farmhouse Reserve White Cheddar
  • Ranch dressing

Instructions

  • Combine the flour through pepper.
  • Whisk 1 tbsp butter, eggs and 2 tbsp Moore's Buffalo sauce together.
  • Dip chicken in egg mixture, dredge in flour.
  • Bring oil to 350 degrees in a large sauce pan.
  • Fry chicken about 4-8 minutes, depending on thickness.
  • Brush baguette slices with remaining butter and toast.
  • Build sandwich by adding white cheddar to baguette slice, tomato, lettuce, blue cheese, chicken, bacon, ranch dressing and top with baguette slice.
http://www.dixiechikcooks.com/buffalo-chicken-white-cheddar-and-blue-cheese-blt/
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