Mashed Cauliflower with Bacon Jam and Dijon Gravy

You could so call these mashed potatoes.
Cauliflower Mash Pair this with a good steak and you’ll never know the difference.
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If you’re watching your carbs this is a big fat win for you. All the food comfortness without all the carbs and starch. I like this, too, because you don’t get that heavy feeling from eating potatoes.

You can always go back to eating mashed potatoes, but give this a try.

Just once.
CauliflowerMash I made this fantastic gravy with dijon mustard and topped it all off with a bacon jam. Yes, bacon jam. It’s something you’ll want to keep around. I’ve already thought of 10 things I want to do with it…chicken wings, burgers and a baste for salmon all are on the list.

I used turkey bacon, but feel free to sub the regular stuff. I have this obsession with bacon egg and cheese sandwiches for breakfast, and at the rate I eat them I felt the need to switch over to the lean stuff so I don’t die. I don’t have time for that.

Everything needs to be in moderation.

It’s insane to me how close the texture is to mashed potatoes.
Mashed Cauliflower with Dijon Gravy | Dixie Chik Cooks Here’s your printable-

Mashed Cauliflower with Dijon Gravy and Bacon Jam

Mashed Cauliflower with Dijon Gravy and Bacon Jam

Ingredients

    Cauliflower
  • 1 head Cauliflower
  • 1/4 block reduced fat cream cheese
  • 2 tbsp unsalted butter
  • 1/4 cup fat free milk
  • Salt
  • Pepper
  • Gravy
  • 2 heaping tbsp Grey Poupon coarse mustard
  • 1/2 cup Italian dressing
  • 2 tbsp balsamic vinegar
  • 1/2 cup chicken stock
  • 1 tbsp unsalted butter
  • 1 tbsp Worchesteshire sauce
  • 1 tsp garlic powder
  • 1 heaping tbsp all-purpose flour
  • Bacon Jam
  • 3 tbsp no calorie butter spray
  • 1 large Vidalia onion, sliced
  • 1/2 lb bacon, cooked (I used turkey bacon which is very low in calories)
  • 1 tbsp balsamic vinegar
  • 1 tbsp pepper

Instructions

  • Wash the cauliflower and pat dry. Cut up into pieces. Bring a large stock pan with water to a boil. Add the cauliflower and boil for 15 minutes, or until fork-tender.
  • In a food processor, mix the cauliflower, cream cheese, butter, and milk until smooth. Add in salt and pepper to taste.
  • In a sauce pan, melt 1 tbsp butter on medium heat, add the rest of the gravy ingredients and whisk until combined. Bring to a slow boil, and stir until slightly thickened. Remove from heat and set aside, covered.
  • To make jam, add butter spray to a pan over medium heat and add onions, sprinkle with salt and stir every couple of minutes to caramelize. Add a tbsp of water at a time if it gets too dry.
  • Add bacon, vinegar and pepper to onions, stirring to combine for about 3-5 minutes. Remove from heat.
  • Serve cauliflower with gravy and bacon jam.
http://www.dixiechikcooks.com/mashed-cauliflower-with-bacon-jam-and-dijon-gravy/
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Steak Sliders with Sweet Black Pepper Onions and Blue Cheese Sauce

These sliders…
Steak and Blue Cheese Sliders They’re kinda life changing.

I know, I know – I’m perpetually on a slider kick, but these are special. It’s the entire combination of flavors that get me here. The onions are caramelized in a sauce called Sweet Black Pepper Anytime Sauce from Stubbs BBQ that’s off the damn charts. I love this stuff.
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I made the flank steak the way I typically cook my steaks, which is seared on the stove and put in a 500 degree oven for about a minute. Don’t over cook it, and let it rest before you cut it and it will be perfect.

The blue cheese sauce is just, well, it’s pure crack like.
Steak Sliders with Sweet Black Pepper Onions and Blue Cheese

You can use whatever type of buns you have on hand; these are Hawaiian Jalapeno rolls. It compliments the sweet black pepper sauce and blue cheese beautifully, but feel free to sub other bread if you want. I think these would be awesome on Ciabatta.

Regular dinner rolls would even work. You’re gonna want to get every single drop of the blue cheese sauce, I promise.
Blue Cheese Steak Sliders Here’s your printable-

Steak Sliders with Sweet Pepper Onions and Blue Cheese Sauce

Ingredients

  • 1 lb. flank steak, brought to room temperature
  • 1 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 1/4 stick salted butter
  • 1 large yellow onion, sliced thin
  • 1 tbsp salt
  • 1/2 cup Stubb's Sweet Black Pepper Anytime Sauce
  • 1/2 stick salted butter
  • 1/4 cup all purpose flour
  • 1 cup whole milk
  • 3 oz blue cheese, crumbled
  • 1 dash Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste
  • Slider buns

Instructions

  1. Preheat oven to 500 degrees.
  2. Heat oil in cast iron skillet over high heat.
  3. Add steak, drizzle with Worcestershire and sear for 1 minute on each side.
  4. Transfer steaks to oven and cook for an additional minute or two on each side, until desired doneness; place them on a plate and cover with aluminum foil.
  5. Place skillet back on stove over medium low, add 1/4 stick salted butter and onions. Add salt and caramelize for about 3 minutes; then add Black Pepper sauce. Continue to stir until onions are translucent. Remove onions from pan and cover, but keep heat on.
  6. Add 1/2 stick butter and flour, whisking until thick (won't take long), then add milk, blue cheese, Worcestershire sauce and cayenne. Whisk until thickened, salt and pepper to taste and remove from heat.
  7. Cut steak to fit slider buns; assemble by placing steak on bottom portion of slider bun, followed by onions and blue cheese sauce.
  8. Serve.
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Mini Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta

If sliders had babies…
Tilapia Mini Sliders with Watermelon Salsa and Feta Aren’t they just precious.

I guess I got tired of regular ass slider size and had to change my game up. I can’t help it; I have to do things differently. These are crostini sliders, and I’m officially obsessed. I have so many ideas for this now that I’ve made these.
Tilapia Mini Sliders with Watermelon Salsa and Feta | Dixie Chik Cooks Believe it or not, these were made because of this fantastic watermelon salsa I came up with last night. It’s sweet, just slightly spicy, but most of all very fresh. And summery. I can’t get enough of summer.
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I started with a basic tilapia burger recipe, refrigerated it for about an hour to make sure that the mixture wouldn’t fall apart and browned tiny patties in olive oil. While they were cooking, I brushed thin slices of Italian bread with butter and browned them quickly in the oven.

Then, I drizzled a little Stubb’s Green Chile Sauce on the bottoms and topped with tilapia. If you haven’t tried this sauce, you need to by the way. It’s so good – there’s so many things you can do with this stuff.

Stubb’s authentic sauces, rubs and marinades get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, or high fructose corn syrup – check out their complete line of rubs, sauces and marinades here.
Tilapia Mini Sliders with Watermelon Salsa and Feta Then…

I topped them with the watermelon salsa and feta cheese. The feta does a nice job of cutting through the spiciness of the salsa and green chile sauce and gives it a nice salty component. Although one could argue that this didn’t need two elements of hot – once you taste it you’ll agree that they compliment eachother. It works because both components are only slightly hot, but their tastes are very different.

….And I do what I want, anyway.
Tilapia Sliders with Watermelon Salsa, Green Chile Sauce and Feta

Perfect for cookouts or dinner parties as a starter, or just to make for fun. These would also be fabulous served at a bridal or baby shower or tea.

Here’s your printable-

Mini Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta

Mini Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta

Ingredients

    Watermelon Salsa
  • 1 lbs watermelon, diced
  • 1 jalapeno, diced
  • 1 yellow onion, diced
  • 1 17 oz can petite diced tomatoes, diced
  • Handful fresh basil leaves, chiffonaded (is that a word?)
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • Salt and pepper to taste
  • Tilapia Sliders
  • 1 lb. tilapia
  • 1 egg, whisked
  • 1/2 cup bread crumbs
  • 1 tbsp basil, dried
  • 1 tbsp Feiny's Rubs - Chesapeake Bay (This is my choice, but you could use Old Bay)
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 loaf Italian bread, or Cuban bread, sliced thin
  • Stubb's Green Chile Anytime Sauce
  • Feta cheese, crumbled

Instructions

  1. Preheat oven to 425 degrees.
  2. Make the salsa by combining everything in a large mixing bowl; refrigerate.
  3. Combine the tilapia through pepper and brown them, tiny slider size, in a small skillet with olive oil over medium heat on both sides.
  4. Toast the bread slices in the oven at 425 for 3-5 minutes, until brown.
  5. Assemble sliders by drizzling green chile sauce on bottom crostini, add tilapia, salsa and feta and top with crostini.
  6. Serve.
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Tilapia Sliders

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Buffalo Cheeseburger Stuffed French Bread

What do you do when you have about a half pound of ground beef on your hands and a loaf of French bread that needs to be eaten?

You make this, of course.
Buffalo Cheeseburger Stuffed French Bread | Dixie Chik Cooks It looks indulgent and crazy. It is – in a very good way.
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I browned the ground round with a little Moore’s Original Marinade, tossed it with some Cabot Alpine White Cheddar and stuffed the bread. Alpine is the bomb – I couldn’t live without it. You don’t necessarily have to add the 1/2 cup to the beef before stuffing the bread, but I highly recommend it. You’re going to get more of a cheeseburger-y taste if you do.
Cheeseburger Stuffed French Bread I topped it with more cheese, green onions and Moore’s Buffalo Sauce, then baked it.

Check out that buffalo sauce. I could literally drink the stuff. Buffalo Cheeseburger Stuffed French Bread | Dixie Chik Cooks Of course, this could be customized by adding whatever the hell you wanted to. I’m thinking mushrooms and Swiss next time.

Get crazy with it.
Buffalo Cheeseburger Stuffed French Bread | Dixie Chik Cooks Here’s your printable-

Buffalo Cheeseburger Stuffed French Bread

Buffalo Cheeseburger Stuffed French Bread

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Brown ground beef with marinade; add 1/2 cup cheese and stir to combine.
  3. Stuff hollowed bread with beef mixture and top with remaining cheese, onions and drizzle with buffalo sauce.
  4. Bake for 20 minutes, or until cheese has melted and bread slightly brown around the edges.
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17 Restaurant Favorites You Can Make At Home

Going out for dinner is something we all like to do, but there’s definitely something about staying at home making dinner with the family. Not only is it cozy, it’s easier on the wallet.
 
*Above is the Schlotzsky’s Sandwich from Unorthodox Epicure.
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Want to enjoy Outback’s Alice Springs Chicken from your own kitchen? How about Olive Garden’s Zuppa Toscana? Now you can – along with many others.

Go here to see 17 Restaurant Favorites You Can Make At Home. 

 

*This post was originally published by me on Parade Magazine – Community Table Recipes. 

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