Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

One of my very favorite ways to eat seafood is by stuffing them in tortillas and making them tacos. There’s just so many damn things you can do with them.

Or, maybe it’s one of my favorite ways of eating tacos. Hhmmm. I’ll get back to you on that.
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These are amazing, and I know I always say that. But, it’s true. They taste amazing AF. The fish is so easy to make; y’all know how fast fish cooks. The slaw is simple to throw together, and the dressing brings it all together. I oven roasted fresh corn for these. I simply removed the silks, slathered them with mayonnaise (yes, don’t gasp), chopped cilantro and a little salt.

Please trust me here! It’s not gross at all.

Think of the mayo as butter here. All you do is slather the mayo combo on the corn, pull the husks back up and put them in a 425 degree oven for about 6 minutes each side. The result is a well seasoned, crisp ear of corn.

The slaw. Oh, my damn, this slaw. It’s made with some of my very favorite things…

Red cabbage, orange juice, some very good hot sauce, jalapenos, lime. Feel free to salt to your taste.

These tacos are a rainbow of fresh flavors. The corn, mixed with fresh pineapple, tomatoes, more cilantro. You would think that the fish gets lost in translation here, but trust me, it doesn’t.

I also added black beans. I love them, and they’re a good, hearty addition without being heavy. There’s also a couple of things I can never get enough of when it comes to my tacos; fresh cilantro and lime juice.

They’re absolute staples.

I love to eat tacos for breakfast. There’s nothing better than leftovers when you get up in the morning because you’re reminded of something badass you made the day before, and sometimes it’s even better.

Here’s your printable!

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Ingredients

    For the Slaw
  • 1/3 red cabbage head, shredded
  • 1/4 white onion, diced small
  • 1/4 cup pickled jalapenos, diced small
  • 3 tbsp Moore's Jalapeno Hot Sauce
  • 1/2 lime, juiced
  • 2 tbsp orange juice
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • 1 tbsp salt
  • For the Corn
  • 2 ears corn, with silks removed
  • 1/4 cup mayo
  • Cilantro, chopped
  • 1 tbsp sea salt
  • For the Feta Lime Crema
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/4 cup feta cheese, crumbled (I kinda smashed mine)
  • For the Tacos
  • 1 lb. flounder
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 2 tbsp olive oil, divided in half
  • 1 1/2 cups black beans, canned, rinsed
  • 6 small flour tortillas
  • Other Ingredients
  • Fresh pineapple, diced
  • Tomatoes, diced
  • Cilantro, chopped
  • Limes

Instructions

    For the Slaw
  • Combine all ingredients and refrigerate until ready to use.
  • For the Corn
  • Preheat oven to 425 degrees. Combine mayo through salt and slather it on corn; pull the husks up to cover the corn and bake for 6 minutes on each side.
  • Remove from oven and allow to cool for about 10 minutes.
  • Remove husks and scrape the corn off the cobs.
  • For the Feta Crema
  • Combine everything and refrigerate until ready to use.
  • Let's make Tacos!
  • In a large pan, preheat 1 tbsp oil over medium heat. Combine salt through 1 tbsp olive oil; brush on fish and add to pan.
  • Flip after 1-2 minutes and cook for another 3-5 minutes, until fish is flaky and done.
  • Remove from pan and roughly chop.
  • Heat remaining oil over medium high heat and add tortillas, browning on each side.
  • Take slaw and crema out of the fridge.
  • Build tacos by layering corn, beans, fish, slaw, pineapple, tomatoes, cilantro and limes.
  • Drizzle with feta crema.
  • Serve.
http://www.dixiechikcooks.com/fish-tacos-with-oven-roasted-corn-and-jalapeno-slaw/

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Unkabobed Kafta

Familiar with Kafta? It’s a Middle Eastern lamb and beef dish that is typically served as kabobs.

I simply did not want to kabob these; I wanted to take the sticks out of the equation so I could play with them more than working around skewers. Don’t get me wrong – I do love kabobs.

Making them is half the fun.

Kafta is one of the most versatile little things – you can put it in pita bread with hummus and tabbouleh (one of my favorites), make it a burger, or just eat it by itself. I decided to serve mine over fragrant Jasmine rice, arugula and tzatziki. I LOVE tzatztiki –

I could literally eat a bowl of tabbouleh and tzatziki just alone.
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If you’ve never made Jasmine rice, it’s seriously a beautiful kitchen experience. The aroma is overwhelmingly fragrant.

The rice combined with peppery arugula and fresh tzaziki sauce is delicious AF. You could also just stick a little fork in them and dip them in whatever you want.

A squeeze of lemon, perhaps??

Yessss…that works too.

This is a dish that’s easy, delicious, and freezable! Throw several in a few freezer bags and pull them out to put together an easy dinner or lunch.

Ooohhh – crumble them and make nachos? Greek nachos – that would be fabulous. What comes to mind immediately is putting them over warmed pita chips, crumbled feta cheese, olives, onions, tomatoes and tzatziki. YES!! Kafta | Dixie Chik Cooks  This is filling without being over filling. They actually taste better the next day.

Here’s your printable –

Unkabobed Kafta

Unkabobed Kafta

Ingredients

    Kafta
  • 1/2 lb. ground lamb
  • 1/2 lb. ground Italian sausage
  • 1 tbsp almond flour
  • 1 egg
  • 1 tbsp Moore's original
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 cup green olives, chopped
  • 1/4 cup red onion, diced
  • 1 tsp allspice
  • 1 tbsp garlic, minced
  • 1/4 lemon, squeezed
  • 1 tsp pepper
  • Olive oil
  • Jasmine rice, cooked
  • Arugula, washed
  • Tzatziki sauce
  • 1/2 cup plain Greek yogurt, or sour cream
  • 1/2 cucumber, diced
  • 1/4 lemon, squeezed
  • 1 tsp dried dill
  • 1 tsp salt

Instructions

    Kafta
  • Combine all ingredients except olive oil and refrigerate for 30 minutes.
  • Remove from fridge, roll into golf ball sized meatballs.
  • Bring a large saute pan over medium high heat and add about 3 tbsp olive oil; add meatballs and brown on both sides.
  • Reduce heat to medium low and add 2 tbsp water to steam; cover for 2 minutes.
  • Uncover and turn to brown evenly, remove when water has evaporated.
  • Tzatziki
  • Combine all ingredients.
  • Serve Kafta over rice, arugula and drizzled with tzaziki.
http://www.dixiechikcooks.com/kafta/

Unkabobed Kafta

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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…

IMGP2648
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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Easy Graduation Celebration with Carvel®

Thank you I Love Ice Cream Cakes for sponsoring this post. Make I Love Ice Cream Cakes the centerpiece at your gathering and find an ice cream cake in a grocery store near you!

As a mom of two young adults, graduation celebration plans have been on my mind for quite some time. My son graduated first, and then my daughter two years later!

It’s certainly bittersweet.

I had great help from I Love Ice Cream Cakes. If you didn’t know, you can get yummy Ice Cream Cakes, including Carvel, right in your local grocery store thanks to our friends at I Love Ice Cream Cakes.


Their Ice Cream Cakes come in many different styles and sizes, including original Carvel®, Jon Donaire® and OREO®.

From family celebrations to gifts and just everyday deliciousness, there’s always a sweet reason to make people smile with an ice cream cake. I easily found my cakes at my local Publix, but here’s a quick link to find them near you.
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To easily put together a quiet graduation celebration at home, I like to make a couple of fun appetizers, add some fresh fruit to serve with our original Carvel® ice cream cake, and it was easy peasy.

Raspberry lemonade and fresh flowers from my rose bush rounded everything out!

For this occasion, I made my Cheesy Spinach Artichoke Dip – get the recipe here. You’ll notice the one below has added pecans. I like both versions!

You’ll be asked for this recipe many times.

The pub cheese is a version of a beer cheese I love to make – but refrigerated after being made instead of melted. Go here to get the recipe.

We served the Carvel Family Size Ice Cream Cake – Confetti Plain, which serves up to 18! This cake is made with layers of vanilla and chocolate ice cream with chocolate crunchies and fresh whipped frosting, and decorated with colorful confetti.

In partnership with I Love Ice Cream Cakes

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Asian Lamb Burger

This post is part of a kick ass burger grill giveaway hosted by GirlCarnivore, but the burger epicness is all my own.

It’s #burgermonth again.

Honestly, burgers are one of my most cherished foods to make in the entire world. Remember last year??

This post is a part of Girl Carnivore’s Burger Month, an annual epic month long burger posting, making, eating event. I’m honored to be participating in this epic burger deliciousness again. I love me some Kita Roberts. What’s her tagline again?? Oh yeah, it’s “Because boys aren’t the only ones that like to play with their meat.

Let’s get to my burger!
Asian Lamb Burger | Dixie Chik Cooks
This is my Asian Lamb Burger. It’s not only lamb; I added sirloin that I put through my meat grinder.

It’s topped with grilled asparagus, caramelized onions and a luscious ginger sauce (think Hibachi grill salad dressing).

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You can grind your own, or just buy the meat already ground. I love using my grinder because I like to make things complicated.

After grinding it all up and combining, I threw in the fridge because warm, soggy ass meat doesn’t do well on the grill.

After getting my grill nice and hot, I threw my burgers and asparagus on.  For my burgers, I like to achieve a doneness level of about medium. Keep in mind they continue to cook for a few minutes after being taken off the grill.

I put my buns on the grill at the last minute, just to get them a little toasty. Make sure you slather them with butter first.

I adore this burger. It’s an adaptation of my steak (9th!) at the 2015 World Food Championships.

These drippy photos were taken by my friend, Brian. He has the badass camera I only dream about.

I can do drippy, but I like it when he uses his camera.

Here’s your printable –

Asian Lamb Burger

Ingredients

  • 1/2 lb ground lamb
  • 1/2 lb ground sirloin
  • 1 tsp ginger
  • 1 tbsp garlic, minced
  • 2 tbsp Moore's original marinade
  • 1/2 lb asparagus spears, snapped at the ends
  • 1 yellow onion, sliced thin
  • 1/2 stick salted butter
  • This Dressing
  • 4 burger buns
  • 1/2 stick salted butter, melted to brush on buns before toasting
  • Romaine lettuce, washed and roughly chopped

Instructions

  • Combine lamb and sirloin with ginger, garlic and Moore's, form into burgers and refrigerate.
  • Prep grill; add burgers and asparagus.
  • Caramelize onions by adding butter to medium high heat pan, toss in onions, salt and reduce heat to low, stirring occasionally, for about 10-15 minutes.
  • Make sure you're watching the burgers!! Add buttered buns to grill for about a minute and remove all.
  • Add asparagus and Romaine to bottom bun, sauce, burger, another bun. Repeat
http://www.dixiechikcooks.com/asian-ginger-burger/

Ready for the giveaway??
a Rafflecopter giveaway


Here’s a list of Giveaway/SWAG…

American Lamb Board –  Ground lamb, cutting board and apron
Anolon – Anolon SureGrip Cutlery Bronze 3 Piece Chef Set & Anolon Advanced Bronze 11″ Deep Square Grill Pan w/ Pour Spouts
Cabot Cheese – $25 Cabot Legacy Gift box – Includes eight bars of Cabot Cheddar, cheese knife, and a wine opener. Award-winning cheese brought to you by the 1,000 farm families who own Cabot Creamery Co-operative.
Crow Canyon Home – Red Marble Enamelware Prize Box 1 each: Red Marble Jelly Roll Tray, Red Marble Oval Platter, Red Rim Large Open Roaster, Red Marble 6-cup muffin pan.
Melissa’s Produce – Grilling Veggie Box
Microplane – Herb And Salad Chopper, Microplane Elite Series Extra Coarse Grater, Microplane Spice Mill
New York Beef Council  – Beef, It’s What’s for Dinner Swag Bag including tote, knives, oven mitt and apron
Red Duck – Gourmet Ketchup Variety
Spiceologist –  4 Rub Grilling Spice Set
Veal Made Easy – 5 lbs Veal and grilling gear
Weber Grilling Pack – Weber Tumbler and Weber Grill Hat

All winners will be entered to win a Weber Spirit II E-310 gas grill!
Here’s your pinnable!

Grand prize grill winner will be announced June 4th

A huge thanks to the #BurgerMonth sponsors,  American Lamb Board, AnolonCabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, SpiceologistVeal Made Easy, and Weber Grills.

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