Shredded Beef Tacos

I’m in love with a taco.
Shredded Beef Tacos
Making that declaration reminds me of a conversation I had a few years ago with my then 12 year old daughter.
Continue reading

“But how do you know?”, I asked her after she declared she was ‘in love’ with a boy at school. Because, after all, she was only 12. Who can be in love at 12?

She very quickly answered “when you know, you know.” Well damn. How can you argue with an above average intelligent young lady.

Interestingly enough, there are some definitive ways to tell if you are, in fact, in love. Apparently feeling enamored increases your pain threshold, makes you feel high (it has been compared to being on cocaine), and some studies have shown that your heart rate attempts to synchronize with your SO when you’re in their presence. That’s just crazy as hell.

See how I teach you something new all the time?

Anyway, back to the tacos.

I cooked a chuck roast slowly in the oven and shredded it in my stand mixer. It’s SO DAMN TENDER.
Shredded Beef Tacos The first night we had them I added some Cabot White Oak Cheddar and hot sauce- it was so good it really didn’t need much else.

The next day I did a little more with the leftovers.
Shredded Beef Tacos Fresh salsa, guacamole, lettuce and peppers rounded them out.

Here’s your printable-

Shredded Beef Tacos

Ingredients

  • 3 lb chuck roast
  • 3 tbsp olive oil
  • 3 tbsp taco seasoning
  • 1 lime, juiced
  • 1/2 jalapeno, diced
  • Chicken broth
  • Corn and/or flour tortillas
  • Pico de Gallo
  • Guacamole (or your favorite)
  • Cabot White Oak Cheddar, shredded
  • Shredded lettuce
  • Peppers
  • Limes
  • Hot sauce

Instructions

  • Preheat oven to 350 degrees.
  • Combine olive oil, taco seasoning, lime and jalapeno; rub on chuck roast and bake for 3 hours, basting with chicken broth every hour.
  • Remove and let rest for 15 minutes.
  • Shred with two forks or put in stand mixer with paddle attachment to shred.
  • Assemble tacos with accompaniments and serve.
  •  
http://www.dixiechikcooks.com/shreddedbeeftacos/

PrintFriendly and PDF

White Chicken Chili Cheeseburger

Guess WHAT??

I made you another burger.

I just can’t stop myself.
White Chicken Chili Burger These definitely need to be eaten with a fork. Unless you’re damn talented. As a matter of fact, if you manage to do that send me a video – I’ll need to see that.
Continue reading

I topped them with this chili –
Salsa Verde Lime Chicken Chili and Fritos (y’all know how obsessed I am). It’s combining two of my most favorite comfort foods. It’s definitely a hearty burger with lots of flavor going on – and I love the crunchiness – it just rounds it out for me.

No ketchup or mayo needed. The chili and cheese definitely handles business here.
White Chicken Chili Burger

Here’s your printable-

White Chicken Chili Burger

Ingredients

Instructions

  • Combine ground sirloin with Moore's and form into 8 thin, flat burgers.
  • Grill or pan fry until done, add 2 slices of cheese to half of the burgers and top with the remaining burgers.
  • Turn heat off and cover until cheese has melted.
  • Add burgers to bottom bun, top with chili and fritos.
  • Serve
http://www.dixiechikcooks.com/white-chicken-chili-cheeseburger/

PrintFriendly and PDF

Cornbread Dressing Waffles with Maple Bacon Gravy

Yes, I did it – and it worked!
Dressing Waffles It’s literally as easy as putting your leftover dressing in a waffle iron and letting it do its thing. They do take a little longer than traditional waffles to crisp up, so keep that in mind. Make sure you grease it thoroughly, and watch it.

The gravy is savory, but it has just enough maple syrup to give it that sweet component to counter the salty. And – the cayenne and bacon makes rounds it all out. Bacon and heat make everything better.
Continue reading

I think almost everything should have a little kick to it. But you knew that.
Dressing Waffles What better way to use up all that leftover dressing sitting in your fridge? You know you don’t want to eat that shit again like you did a couple of days ago. I know you don’t want to waste it, either.

I gave you a way to transform it. It’s breakfast + brunch + Thanksgiving. It’s Branskgiving.

You’re welcome.
Cornbread Dressing Waffles

Here’s your printable-

Cornbread Dressing Waffles with Maple Bacon Gravy

Cornbread Dressing Waffles with Maple Bacon Gravy

Ingredients

  • Leftover Thanksgiving dressing
  • 3 tbsp salted butter
  • 3 tbsp all purpose flour
  • 1/2 cup whole milk
  • 1 cup chicken stock
  • 1/4 cup maple syrup
  • 1 tsp cayenne pepper
  • Bacon, cooked and crumbled
  • Salt and pepper, to taste

Instructions

  • Heat the waffle iron, grease and spoon dressing in the iron the same way you would waffle batter.
  • When all waffles are done cover with a kitchen towel and set aside.
  • Heat butter over medium high heat and add flour, whisking until thick.
  • Add milk and stock and whisk until thickened, about a couple of minutes. Remove from heat and add bacon; salt and pepper to taste.
  • Serve gravy over waffles and top with more bacon.
http://www.dixiechikcooks.com/cornbread-dressing-waffles-with-maple-bacon-gravy/

 

PrintFriendly and PDF

20 Incredible Steak Recipes

Everybody loves a good steak.
imgp8633-1024x680

Obviously, the best way to enjoy them is right off the grill, but steak always rivals chicken when it comes to sandwiches, taco fillings and nachos.
Continue reading

If you’re not familiar with the different cuts (there are many), here’s a mini tutorial…

Ribeye – AKA Delmonico. These originate in the upper ribcage, and are very marbled, very juicy and full of flavor. You should sear these, as well, but be careful about flames due to fat content.

Tenderloin – AKA filet mignon. This particular cut starts under the ribs. The meat is lean and is the most tender of all steaks. You’re gonna want to sear this one and cook it slow in the oven to desired temp (I use a cast iron skillet and they always turn out perfectly).

T-Bone – AKA Porterhouse. This is the cross section of the short loin. One side is a tenderloin, the other side is a New York Strip. Juicy, decent marbling and lots of flavor. Be careful when cooking, because one side will cook faster than the other, so cook it away from the broiler.

New York Strip
– AKA top loin. Usually boneless, these originate from behind the ribs. Not as fatty as ribeyes, they usually have a strip of fat on one side. Tender, but not quite as tender as the tenderloin or ribeye.
Feta Spinach Filet Mignon Now that you’ve been schooled…go here to check out my 20 Incredible Steak Recipes!

This article was originally published on Parade Magazine/Community Table Recipes by me.

PrintFriendly and PDF

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

I made an executive decision.

I decided shit needed to be changed.
imgp4505 As in shit – I mean green bean casserole. You know, the regular ass version.

It’s almost Thanksgiving 2016; let’s shake things up a bit. As much as I love the traditional green bean casserole, y’all know I have to be different.
Continue reading

This one has a white cheddar and cayenne base, but I did use cream of chicken soup – you know keeping with tradition and all. I also made my own onion strings and added some Cajun seasoning to the batter instead of using store bought crunchy ones (aka canned).

I just can’t leave well enough alone. It’s something I have definitely come to accept.
White Cheddar Green Bean and Orzo Casserole with Fried Onion Strings The real fried onions actually make a huge difference. SO. GOOD.

Another thing I did was to add orzo, which is a baby pasta that kinda looks like rice; it’s so cute. It just adds another element to the already delicious concoction. This whole dish is so creamy, cheesy and crunchy. All the things a good, fattening, indulgent casserole should be. And, yes, there’s some green beans in there. Damn, I wouldn’t leave those out, but I know you were questioning it…

If your job is to take a casserole to Thanksgiving, don’t you want to stand out in a table full of traditional, maybe plain, turkey day dishes??

Yes, yes – of course you do.

I actually should have added bacon to this, but I didn’t think about it when I was making it…I will next time. You live and you learn.

Maybe you could do that and let me know how that goes? You’ll love the cheese sauce I made for this; it’s SO damn good.
White Cheddar Green Bean Orzo Casserole with Fried Onion Strings

Here’s your printable-

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp cajun seasoning
  • 1 whole yellow onion, sliced thin
  • 2 eggs, whisked
  • 2 cups peanut oil
  • 1 1/2 cups orzo, cooked according to package directions
  • 2 14.5 oz. cans green beans
  • This cheese sauce
  • 1 can cream of chicken soup
  • 1/2 cup whole milk
  • 3/4 cup sour cream
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Combine flour, cornmeal, salt, pepper and cajun seasoning in a large bowl.
  • Dip onion slices in egg, then flour mixture, and repeat one more time.
  • Heat peanut oil to 365 degrees.
  • Fry onion strings in batches, try not to overcrowd, about 30 seconds at a time, drain on paper towels.
  • Make cheese sauce, and while still in pan add soup and milk, whisking.
  • Add sour cream, and continue to whisk until combined.
  • Salt and pepper to taste.
  • Combine orzo, green beans and cheese sauce in a large mixing bowl and pour into a baking dish.
  • Bake for 30 minutes, until bubbly.
  • Top with onion strings and bake for 3 more minutes, remove from oven.

Notes

Instead of adding the jalapeno to cheese sauce, I left it out and added cayenne pepper instead, about 1 tsp.

http://www.dixiechikcooks.com/white-cheddar-green-bean-orzo-casserole-with-fried-onions-strings/

PrintFriendly and PDF