posted by on Bread, Breakfast, Brunch, Featured, Main, Pork, Sandwiches

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I have so much to share with y’all. liza Meet my 18 month old niece Liza.
liza2
Last week she and my sister came down for a visit – way overdue!! My niece is just so intelligent. The girl knows good food; she loved her some salmon ceviche. Do you have any idea how proud that made me???

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She also like my stuffed pretzels… 20150125_054207 Look at those lips!

A slice of lime – yep, she chowed down on that too. That’s my girl. 20150124_193929 Homemade pudding pops… 20150126_171041
The girl is so stinkin’ cute I just can’t take it.

However, she did get aggravated at the dogs when they wouldn’t just get their lazy asses out of their house.

She really tried to be patient…
20150124_161539 But then she started to get kinda pissed. 20150124_161554 Yep, no doubt seriously pissed. 20150124_161558 Ok, now we’re at throwing the hat down pissed. Dogs, you lost your chance; me and my tiny aqua Vans are walking.  Yep – I slammed my hat down, WHAT??!!

Isn’t she the cutest thing EVER?

Ok, so now let’s get to the food. Grace and I made biscuits. She makes the best – and she uses a measuring method she calls “Dump and Pour”. Love it. We made two versions – her traditional buttermilk biscuits and, of course, jalapeno cheddar.

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You could use an egg poacher to make the eggs, but I don’t have one – and I don’t see the need in wasting money on one. I just spray glass prep bowls (like Pampered Chef) or ramekins with nonstick spray, crack in the egg and microwave for 30 seconds at a time, until poached. It usually takes it about 1 – 1 1/2 minutes. I like my yolk runny; and yes it’s messy as all hell but so worth it.
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For the rest, I used Jimmy Dean Bacon Lover’s Breakfast Sausage and Cabot’s Farmhouse Reserve Extra Sharp White Cheddar (that cheese is off the charts awesome).

Here’s your printable-

Sausage, Egg and Sharp Cheddar Jalapeno Biscuits

Ingredients

  • 2 1/2 cups all purpose flour, plus more for kneading
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 stick salted butter, cut into pieces
  • 2 fresh jalapeno peppers, diced
  • 1/2 cup sharp white cheddar cheese, shredded
  • 3/4 cup buttermilk
  • Breakfast sausage, poached eggs and shredded sharp white cheddar cheese

Instructions

  • Preheat oven to 425 degrees.
  • Combine the flour, baking powder, salt and sugar in a bowl of a stand mixer.
  • Add butter and mix on low until the dough is coarse; then add jalapenos, cheese and buttermilk and mix until thoroughly combined.
  • Transfer to a work area, add a little flour and knead.
  • Roll or press out with your hands; about 1/2 inch thick.
  • Cut into rounds using a biscuit cutter, cup or glass and add to a cast iron skillet, making sure they touch.
  • Bake for 17-20 minutes, until golden brown.
  • Meanwhile, prepare sausage and poached eggs - I like mine with a runny yolk.
  • Let cool and split in half and to each biscuit add sausage, egg and top with cheese.
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posted by on Appetizers, Brunch, Featured, Main, Mexican

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I made you taquitos today! IMGP31 But first,  let me tell you about a big giveaway from my friends at Cabot Creamery.
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From February 15th through April 15th ten winners will be randomly selected to win a copy of the Cabot Creamery Cookbook (goes on sale February 10th) along with a $25 Gift Box of Cabot Cheese. The grand prize winner will recieve not only a copy of the book, but a One-Year supply of Cabot Cheese. bloggercontest.light
I just got my copy of the book and it’s awesome.

Their cheese is the bomb, by the way; I used their Pepper Jack cheese in my taquitos and it worked so well. IMGP8944 Feel free to leave the hot sauce out of the avocado mixture if you want to wimp out – but I love heat. (Ok, fine, they will still be just as fantastic without it). IMGP8967
Good luck, and here’s your printable -

Jalapeno Chicken Taquitos

Jalapeno Chicken Taquitos

Ingredients

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp seasoned salt
  • 3/4 lb. boneless, skinless chicken breasts, shredded (or whatever cooked chicken you have on hand)
  • 12 corn tortillas
  • 2 cups Cabot Pepper Jack Cheese, shredded
  • Jarred pickled jalapeno peppers, or sliced fresh jalapenos
  • 1 avocado, mashed
  • 1/2 cup Ranch dressing
  • 1 tsp hot sauce (like Cholula)
  • 1/3 cup sour cream
  • Fresh cilantro, chopped

Instructions

  • Preheat oven to 400 degrees.
  • Combine cumin, chili powder and seasoned salt; add to chicken and mix well.
  • Spray a 9x11 baking dish with nonstick spray.
  • Spoon about 2 tbsp into each corn tortilla, roll up and place in baking dish.
  • Sprinkle with cheese and jalapeno slices, and bake for 15-20 minutes; until cheese is bubbly and edges are brown.
  • Combine avocado and Ranch dressing in a bowl and drizzle over taquitos, along with sour cream.
  • Sprinkle with cilantro and serve.
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Top Ten Tuesday

Jan
2015
20

posted by on Appetizers, Featured, Main, Mexican, Sandwiches, Top Ten, Vegetables

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Here’s ten of my favorite things on the web this week - 114536645_C_VXVFCaIdY

Bacon Goat Cheese Burgers with Honey and Arugula – I’ll take a one. Or four.

Spinach Artichoke Macaroni and Cheese – Looks so good.

Pomegranate Hummus – Why haven’t I thought of that?

Chicken Baked Ziti - Comfort food!

Chimichurri Fries with Queso Fresco – Love this.

Dill Pickle Butter – I think I would slather this on anything not moving.

Everything Bagel Cheez-Its - OMG Cheez-Its are one of my biggest weaknesses.

Baba Ghanoush – Yes.

Crabcake Eggs Benedict – Crab makes everything better, especially Eggs Benedict.

One Bowl Jalapeno Cheddar Cornbread – Ok, seriously? This girl is speaking my language.

xoxo

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White Chicken Chili

Jan
2015
19

posted by on Beef, Featured, Main, Mexican, Soups, Vegetables

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Yes. IM64 I know I’ve already shared White Chicken Chili here on the blog before. I have a habit of making recipes, reinventing them, only to reinvent them again. Good thing I keep record.

(Well, most of the time).

This one is different.

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As much as a I despise winter and cold weather, I love the opportunity to make a good soup or pot of chili.

When I was growing up my mom always made the best chili. She would typically use Chili-O mix and Bush’s Chili Beans, along with everything else she put in it, but no one else’s compared to hers. There was nothing like a bowl of that chili with shredded sharp cheddar and crushed saltines.

I would go to friends’ houses and their parents would make chili with kidney beans. WHY, why, why would anyone ruin their chili with those nasty things? They actually look like little kidneys; not to mention they’re gross as all hell. I’m so not a picky eater; I love all beans and peas, but those little bastards contain a special  kind of ruin-my-appetitedness.

That reminds me –  I have a chili recipe that involves some crazy good stuff that I’ll be posting soon! IMGP8716 When it comes to preparing my own personal chili bowl – I completely whore it out with as many beautiful and delicious adornments as humanly possible –  cheese, sour cream, jalapenos, avocado, fresh cilantro, Cholula, Fritos, etc. I can’t eat it if I don’t have all the things in place. Sometimes I just want cheese and sour cream and Frito’s, but it just depends on my mood; I might just want cheese, avocado and hot sauce, but Frito’s are a necessity no matter what.

Yes, I said adornments. My food deserves crazy fancy descriptive names. IMGP8668 Whore your chili out and enjoy.

Here’s your printable-

White Chicken Chili

White Chicken Chili

Ingredients

  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp seasoned salt (like Lawry's)
  • 1 tsp sugar
  • 1 tsp all purpose flour
  • 2 tbsp. olive oil
  • 1 tsp minced garlic
  • 2 small yellow onion, diced
  • 2 small or medium sized fresh jalapeno peppers (depending on how much heat you like), washed, seeded and diced
  • 8 oz. diced green chiles, drained (they usually come in 4 oz. cans; so two cans)
  • 1 tbsp. salt
  • 1 1/2 lbs. boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded
  • 2 cans Great Northern beans, drained and rinsed
  • 1 can Pinto beans, drained and rinsed
  • 1 1/2 cups white shoepeg corn (I used frozen)
  • 64 oz. chicken broth (have more on hand - you may need it)
  • 1/4 cup salsa verde (green tomatillo sauce, you don't have to add it, but I think it adds something special)
  • 1/4 cup whole cream
  • Handful fresh cilantro, chopped
  • For Serving (Just a list of suggestions)
  • Shredded cheese
  • Sour Cream
  • Pickled jalapenos
  • Diced avocado
  • Fresh cilantro
  • Fritos
  • Tortilla chips
  • Crackers
  • Salsa verde
  • Pico de Gallo
  • Cholula
  • Squeeze of lime

Instructions

  • Combine the oregano through flour in a small bowl; set aside.
  • Heat olive oil over medium heat in a large dutch oven.
  • Add garlic, onion, jalapenos and green chiles, then sprinkle with salt.
  • Saute, stirring, until fragrant, about 5 minutes. Feel free to add a little water if it starts to dry out.
  • Add chicken, followed by dry seasoning mixture, making sure everything is incorporated.
  • Add beans, corn, broth and salsa verde, stir it all together and bring to a slow boil.
  • At this point go ahead and add more chicken broth if you feel it's too thick. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  • Add whole cream and fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
  • Serve.
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posted by on Appetizers, Bread, Featured, Sandwiches, Sides, Vegetables

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Yes. IM2672 I know it’s the dead ass of winter. But I love tomatoes. And I really love Mozzarella (but not nearly as much as my husband).

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And I really, really love basil. IMGP2667 Maybe I’m trying to convince summer to get here early.

Wouldn’t that be great?

I’m pretty sick of the cold weather already. It’s January and I’m praying that we make it through until Spring without an ice storm like last year, when I got stuck at work for 3 solid days. I had to wear underwear and scrubs handed out by the hospital and I didn’t sleep at all. Seriously – very little – maybe a 20-30 minute nap two or three times. Thank you Tiny Baby Jesus they had plenty of toothbrushes. It was traumatic, to say the least. And my poor husband had to deal with my frustrated and exhausted ass when he picked me up after driving through the ice to get to me when I could finally break free.

Let’s all hope that it will be more like about three years ago when we got an early spring in February (well, here in Alabama we did) when it spiked into the ’70′s in February and winter just never looked back. That kinda winter needs to come back more often. IMGP2718 These pretzel bombs are definitely a good substitute for the real deal Caprese during the blah winter to hold you over until summer. The balsamic dipping sauce is pretty much the bomb; I could pretty much drink it.

I’ve learned to keep a good stash of petite diced tomatoes in my pantry; I do so much with them.

Here’s your printable-

Caprese Pretzel Bombs

Caprese Pretzel Bombs

Ingredients

    Pretzel Bombs
  • This pretzel dough recipe (stop following directions after the dough rises)
  • 1 14.5 oz. can petite diced tomatoes
  • 1/2 lb. Mozzarella cheese, cubed
  • 1 package basil leaves (you can find them in the refrigerated produce section), chiffonaded (is that a word??)
  • Balsamic Sauce
  • 1/2 stick salted butter
  • 2 tbsp balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

Instructions

    Pretzel Bombs
  • Make the pretzel dough, but instead of making them into buns, make them half the size, so you will have roughly 16.
  • Flatten the dough balls out, then fill with about a tsp each of tomatoes, cheese and basil.
  • Pull the dough around the filling, pinching together, making sure all of the filling is covered.
  • Preheat oven to 425 degrees.
  • Bring a large pot of water (about 2 quarts) to a boil, reduce heat to low and add 1/4 cup baking soda.
  • Poach each pretzel bomb for 30 seconds on each side, remove with a slotted spoon and place on a parchment paper lined baking sheet.
  • Bake for 15-20 minutes.
  • Balsamic Sauce
  • Place butter in a sauce pan over medium heat until melted.
  • Add vinegar and chicken broth and simmer for about 5 minutes, stirring.
  • Reduce heat to low and add cream.
  • Whisk together and simmer for another 5 minutes and remove from heat.
  • Serve with pretzel bombs.
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