Italian Sausage White Cheddar Mini Corn Dogs

Just to shake things up a little…
Italian Sausage White Cheddar Corn Dogs I changed the game on your corn dogs.
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Don’t even shake your head. 

You know everything’s better with cheese. Not to mention, these are Italian sausage corn dogs. That’s pretty damn substantial.

I can’t help myself. One minute I’m mixing my cornmeal recipe together, and the next thing you know I’ve thrown in some very sharp white cheddar and cayenne.

So sue me.
Italian Sausage White Cheddar Corn Dogs Then…

THEN – I made this crazy dip that’s pretty much like pure crack. It’s sweet, tangy, and so very sexy.

If you’re not a dip person, you should be. I like to dip my favorite foods in all kinds of shit. It’s almost like food doesn’t come full circle for me unless there’s a dip or sauce waiting for it. 

Oh, you need examples? Go here, here, here and here

You’ll love the dip more than the corn dogs, more than likely, but don’t tell me that. Just enjoy.
Italian Sausage White Cheddar Corndogs
Here’s the printable- 

Italian Sausage White Cheddar Corn Dogs


  • 1 1/2 cups self-rising cornmeal mix
  • 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1 tbsp cayenne pepper
  • 4 oz. Cabot Farmhouse Reserve White Cheddar, shredded
  • 16 oz. Italian sausage links, quartered, (I skewered mine each with a popsicle stick)
  • 1 quart canola oil
  • Dip
  • 2 tbsp. salted butter
  • 1 tbsp. apricot preserves
  • 1/4 cup Russian dressing
  • 1 tbsp Worcestershire sauce


  • Combine cornmeal mix through cheese thoroughly.
  • Dip each sausage link in
  • Heat oil to 350 degrees.
  • Dip each sausage link in batter thoroughly to coat, then quickly place in hot oil. Fry for about 2 minutes, turning after 1 minute.
  • Place on paper towels to drain.
  • Dip
  • Combine all ingredients in a small sauce pan over low heat, whisking until melted and combined.
  • Serve with corndogs.
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Spring Hot Dog Round Up

It’s springtime! 

That means it’s time to amp your game up when it comes to grilling – in particularhot dogs. You don’t have to eat the same boring ketchup-and-mustard dogs. There are so many possibilities – Reuben dogs, bacon and cheddar sausage dogs, Sloppy Joe dogs…the list goes on and on. Seriously, there are so many ways to be creative.


Get your grill fired up and check out my list of unique and delicious hot dog recipes to kick your spring grilling up a notch or two on Community Recipes – Parade right here

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Jamaican Jerk Rack of Veal with Honey Cayenne Roux

If you’ve never had veal…
Jerk Rack of Veal | Dixie Chik Cooks You’re gonna want to go ahead and change that.
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It’s lean, velvety and can accommodate almost any sauce or rub. It’s also healthy and safely raised. I was recently sent some from Cedar Springs Veal – a company of family farmers and ranchers that produce some of the highest quality veal you can get your hands on. 
Cedar Springs Veal Logo It’s insanely delicious.
Jerk Rack of Veal I decided to do a jerk rub on my rack, and it did not disappoint. The rub created a slight crust on the outside, but it’s SO tender on the inside, and the roux is the perfect spicy/sweet combo to finish it off. 

Here’s your printable-

Jerk Rack of Veal


  • 1 rack of Cedar Springs Veal (about 6 lbs.)
  • 4 tbsps. Jamaican Jerk seasoning
  • Olive oil
  • Honey Cayenne Roux
  • 1 stick salted butter
  • 1 tbsp all purpose flour
  • 1/4 cup chicken broth
  • 1 tbsp honey
  • 2 tsp cayenne pepper
  • 1 tsp salt


  • Combine Jerk seasoning and enough olive oil to make a paste.
  • Rub entire rack of veal, place into a large zip lock bag and refrigerate overnight.
  • Preheat oven to 450 degrees and let the rack come to room temperature.
  • Cook for 10 minutes, then reduce heat to 325 and cook for 35-45 minutes, until internal temperature reaches 145 for medium rare, 160 for medium, or 170 for well done.
  • Roux:
  • Melt butter over medium heat.
  • Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
  • Remove from heat and serve over veal chops.

Disclosure – This post was sponsored by Cedar Springs Veal. All opinions are mine.
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Pork Burger with Pineapple Serrano Salsa and Whipped Feta

Remember this gorgeous Prime Rib of Pork from Snake River Farms I made last week?
Prime Rib of Pork Well, when I “Frenched” it, I ended up getting so much good meat that I had a pound of freshly ground pork after I put it through my meat grinder. This is what it looked like before I “Frenched” it – 
Rack before frenching If you look at the meat underneath the bones, you’ll see what I’m talking about. 
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That made me pretty excited, so I wrapped it up and put it in my freezer so I could contemplate what to do with it.
Ground Pork Sometimes it’s random ass things that give me inspiration. This time it was a pineapple – once I saw it I knew what I had to do. Make a burger. I made a salsa with the pineapple and serrano peppers and I whipped some feta cheese with cream cheese.

Oh.My.Word. The pineapple salsa and feta together with the pork is outstanding. I love it when my food behaves and turns out just like I imagined it would.
Pineapple Salsa Burger | Dixie Chik Cooks I’ve never tasted ground pork this good. Of course, you can use store bought, but this was off the charts amazing. The only thing I seasoned it with was a little soy sauce.
Pineapple Salsa Burger Insanity. In a really good way.

If you haven’t entered my giveaway to win a Kurobuta Prime Rib of Pork from Snake River Farms, do it now. Just two days left!

Here’s your printable –  

Pork Burger with Pineapple Serrano Salsa and Whipped Feta

Pork Burger with Pineapple Serrano Salsa and Whipped Feta


    For the Salsa:
  • 1 cup fresh pineapple, diced
  • 1 16 oz. can petite diced tomatoes (I chop my smaller even though they're petite)
  • 1/2 yellow onion, finely diced
  • 2 serrano peppers, deseeded and finely diced
  • 1 handful fresh Cilantro, chopped
  • 1/2 lime, squeezed
  • Dash of olive oil
  • Dash of white vinegar
  • Salt to taste
  • For the Whipped Feta:
  • 4 oz. good feta cheese, crumbled
  • 2 oz. cream cheese, softened
  • For the Burgers:
  • 1 lb. ground pork
  • 2 tbsp. soy sauce
  • 4 burger buns, split


    For the Salsa:
  • Combine all ingredients, taste and adjust.
  • Cover and refrigerate until ready to use.
  • For the Whipped Feta:
  • Whip both cheeses in a food processor until smooth.
  • Cover and refrigerate until ready to use.
  • For the Burgers:
  • Combine the pork and soy sauce; form into four burgers.
  • Pan fry or grill until done.
  • Assemble by spreading whipped feta on bottom half of burger bun, top with pork burger, then salsa and top bun half.
  • Serve!

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The Ultimate Mexican Collection

Who doesn’t love Mexican food?
Crispy Chicken Tacos | Dixie Chik Cooks
Although it’s always fun to go out and eat, I tend to think that it’s always best made at home. With Cinco de Mayo around the corner, I’ve put together a list of 25 of the most delicious Mexican recipes to make in your own kitchen. It goes beyond tacos and burritos; I’ve found everything from breakfast recipes to salsas, carb free recipes to sides. You’ll have lots to choose from for your fiesta.

Go here to read my full article and see The Ultimate Mexican Collection on Community Table/Parade.

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