Dixie Chik Cooks is 3 years old – She’s growing up!
Today, I have a new recipe and I’m giving away two sets of Amelia’s Spicing Pecans. Remember the last time I shared a recipe using these?
Two winners will receive a set of 4 jars – Hot+Spicy, Herb, Cinnamon and Coffee. It’s time to get creative, kids.
Mike from Amelia’s was so generous to sponsor this giveaway – plus he wanted me to make my version of a macaroni and cheese dish from a local restaurant/bar/music venue, The Iron Horse Cafe. He said it’s “so addicting”, and wanted me to incorporate some of his spicing pecans. I had never tasted it, so I was up for it – not to mention the psychotic list of cheeses involved got me very interested.
I made it and topped it with a mix of butter and Hot and Spicy pecans. I loved it and all of it’s cheesiness – and can see how addicting it is – but something happened.
Shit got real.
I rolled the mac ‘n cheese into bunches, breaded them and deep fried the hell out of them. Then I dipped them in ranch.
It’s my blogivesary and I’ll fry if I want to.
These are not for the weak.
Fried Crack 'N Cheese with Ranch Dipping Sauce
- Adapted from Jerry Bajalia of Iron Horse Cafe in Hoover, AL
- 1 box penne pasta
- 1/4 lb asagio cheese
- 1/4 lb parmesan cheese
- 1/2 lb mozzarella cheese
- 1 12 oz container queso dip
- 8 oz Ranch dressing, plus more for dipping (so get the big, fat bottle)
- 3/4 cup Monterey Jack cheese
- 1 1/2 cups Hot+Spicy Amelia's Spicing Pecans
- 1 stick salted butter, diced
- 1 quart vegetable oil (you may not need it all)
- 2 eggs
- 2 cups all purpose flour
- 2 cups cornmeal
- 2 tbsp seasoned salt
- Preheat oven to 350.
- Boil penne according to package directions, drain and set aside.
- Combine asagio through Ranch in a medium sauce pan over medium heat.
- Stir constantly until melted, reducing heat if it starts to scorch.
- Combine with pasta with cheese sauce, top with Monterey Jack cheese and bake in a 9x11 glass dish for 15 minutes and remove.
- Change heat to low broil.
- Sprinkle pecans over the pasta, then dot with butter. Broil for 3-5 minutes, until bubbly.
- You could stop here if you want - but if you want to fry them:
- Cool the pasta completely, about half an hour or more.
- Whisk eggs together.
- Combine the flour, cornmeal and seasoned salt in a large mixing bowl.
- Using your hands and a spoon, make the pasta into little bundles (about 4-5 penna each) and place on a parchment lined baking sheet. Freeze for an hour.
- Remove from the freezer and heat the vegetable oil to about 350.
- Dip the bundles in egg, then flour/cornmeal mixture.
- Fry in batches until golden brown, and serve with Ranch.
Yes, you can pick up all that fried goodness that falls off and dip that in ranch by itself. No one will judge.
Ready to win some pecans??
I’m so proud of my blog and what it has taught me. I’ve met new friends, tasted all kinds of food, learned new things, and gone to cities I’ve never been.
I sincerely thank you, my readers, because this little blog wouldn’t be what it is without you.
I do love y’all.