Happy Blogiversary To Me….AND a Giveaway!!

Today is Dixie Chik Cooks’ 2 year Blogiversary!

To celebrate,  I’m giving away a $50 gift certificate to Williams Sonoma sponsored by my sweet friends at BeBetsy.

Have you visited BeBetsy yet? If you haven’t, please go check them out; it’s an online magazine worth bookmarking. Not only do they feature food and recipes, they have great home decor, fashion and DIY articles.

They are the bomb.com.

First, here’s a brand spankin’ new recipe just for y’all.

Cause I love y’all.

Italian Sausage Burritos with Chipotle and Roasted Red Bell Pepper Sauce

Serves 4

1 lb. Italian sausage (I used turkey italian sausage FYI)

1 tsp minced garlic

1 tsp olive oil

4 burrito sized flour tortillas

2 peppers from a jar of roasted red bell peppers

2 chipotle peppers from a can of chipotle peppers in adobo sauce

1 tsp adobo sauce (see above)

1 block cream cheese

1 cup chicken broth

2 cups Monterey Jack cheese

Sour cream

Jalapenos (of course)

Preheat oven to 350°.

Remove sausage from casings and heat over medium-high in a large skillet, breaking up with a big wooden spoon – kinda like you would ground beef. When it starts to brown, add garlic and oil, and saute until fully cooked throughout.

In a food processor or blender, puree the bell peppers through chicken broth. Pour sauce, with the cream cheese, into a small sauce pan and heat over medium heat. Stir consistently until cream cheese is melted. Remove from heat.

Wrap the sausage up in tortillas burrito style and carefully lay them in a 9X13 glass dish. Pour the sauce over the burritos, then sprinkle with cheese. Bake for 15-20 minutes, until cheese is completely melted and starting to brown a little on top.

Serve with sour cream and jalapenos.


Now, ready to enter the giveaway? Here’s the rules:

  1. Like me on Facebook.
  2. Follow me on Pinterest.
  3. Follow me on Twitter.
  4. Like BeBetsy on Facebook.
  5. Follow BeBetsy on Twitter.
  6. Follow BeBetsy on Pinterest.
  7. Comment below letting me know that you did – you can comment on all separately which will increase your chances of winning.
Good luck!
This contest is sponsored by BeBetsy.com. Contest closes 9/28/2012 at 11:59 PM CST.
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Mexican Confetti Salad with Honey Lime Vinaigrette

Not sure where to begin with this one.

See, I have this habit of taking random ingredients out of the fridge when it’s time to start dinner, a cookout, or even a typical meal, and start chopping them up, throwing things together, and it usually ends up being:

1) Salad.

2) Salsa or Pico.

3) Some type of topping for whatever meat I’m making/grilling.

Many of them have come out fantastic, and unfortunately a lot of them become nothing but mushy shit that nobody wants to put on their plate but they’re too gracious to say so, unless it’s one of my fantastic kids.

They will just literally throw it out there.

Brantley – “Mom, I don’t want that exotic salad looking crap. Where’s the chicken?”

Katelyn – “Where’s the bread with no meat that you melted cheese on?”

Thanks kids, for giving me that warm and fuzzy feeling after slaving in the kitchen doing my favorite thing in the whole wide world.

OH, and my husband. God love him. He does his best to try things when I ask him and will step outside of his comfort zone; he really wants to please me. But, sometimes he’s stuck in “ketchup” land and it’s kinda hard to pull him into my world of “Everything is so Delicious except for maybe this and that“.

{P.S.  This and that = Carrots and Bourbon. FYI.)

He hasn’t gotten there yet, and not sure if he will ever be there – BUT – I will say the man does love food and he did turn me into a sushi lover when we met, as well as brussel sprouts, which I had never tasted before meeting him. Gotta give credit where credit is due.

I’m gonna stop rambling and move onto the recipe for my “exotic looking crap”, which I happened to absolutely love.  And it turned out “blogworthy”, which always makes me happy. It’s the perfect side to chicken, burgers, ribs, whatever.

Or just eat it out of the bowl.

Wrap it into tortillas if you want.

Mexican Confetti Salad

1 can white corn, drained

1 15 oz can petite diced tomatoes, drained and rinsed

1 15 oz can black beans, drained and rinsed

1/2 yellow onion, diced

1 jalapeno pepper, washed and diced

1 cucumber, washed and diced

1 stalk celery, washed and diced

Honey Lime Vinaigrette

2 tbsp honey

1/4 cup olive oil

1/3 cup lime juice

1/2 tsp garlic powder

1 tbsp dried cilantro (or 2 tbsp fresh)

Combine corn through celery in a large mixing bowl. Next, whisk together the vinaigrette ingredients and pour over salad. Cover and refrigerate until ready to eat.

I just had an idea – pile it on nachos with Cojita cheese and bake in the oven.

I’m about to make another batch.


~Dixie Chik~

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Jalapeno Popper Chicken Soup with Bacon Crisps

Another soup recipe so soon? Yes.

Forgive me, dear readers. You know I love you.

But you’ll really like this one. I promise.

Cross my heart.

Pinky swear.

So, for the story behind the food, here’s what happened. Over the weekend while I was still in Dallas, my 16 year old started feeling sick. He stuck it out for a day, but my husband ended up taking him to the doctor.

He has bronchitis.

Oh, dear.

This obviously indicates a need for everybody in the household to participate in a family hand washing class where we sing Old MacDonald Had a Farm and scrub until the song is over.

If you’re wondering if I do that, well of course I do!

I’m a nurse, people. I mean, come on.

Ok, fine….whatever, not every single time.


Today he stayed home from school with his 101° degree fever-havin’-self and I made him some homemade chicken noodle soup. It’s not typical, though – he doesn’t like carrots, onion or celery in his soup, so this was custom made just for him with chicken, spaghetti, plenty of salt and pepper and a couple of other things that are none of your business. (The non-customized chicken noodle soup will definitely have onions, carrots, etc. along with other things, by the way).

At least right now this second. They will become your business a little later on when I put the post up.

Anyway, after that was made, I had some extra chicken that needed a purpose. So what does a girl do with shredded chicken, lots of homemade chicken broth, a quiet house, and an appetite that is always begging for heat?

She makes Jalapeno Popper Chicken Soup, of course.

Jalapeno Popper Chicken Soup

5 fresh jalapeno peppers, washed, seeded and halved

3 cups chicken broth

1 can cream of chicken soup

1 block cream cheese

2 tbsp sea salt (more or less depending on your taste)

1 1/2 cups shredded chicken

Bacon Crisps:

3 cups all-purpose flour

1 tsp salt

1/3 cup olive oil

1 1/2 cup warm water

1 tsp very active yeast

Bacon, about 6-7 pieces

More olive oil…just keep it handy

Put the peppers in a food processor until finely diced – not pureed. Over medium-high heat in a large pan, add the jalapenos through cream cheese. Whisk every minute or two until thoroughly combined and cream cheese is melted. Add salt and chicken. Bring to a boil; cover and reduce heat to low. Simmer for about 30 minutes; stirring every now and then to make sure nothing sticks to the bottom.

For the crisps, preheat oven to 425°. Add your yeast to the warm water and let sit for 10 minutes.

Mix the flour and salt on low in a stand mixer. Add the water/yeast mixture, followed by the olive oil. Mix on low until a ball forms (doesn’t have to be perfect, but some form of a ball and it pulls away from the sides of the bowl). Drizzle a cookie sheet (or flat stone) with olive oil. Pull off a big handful of dough and spread it out really thin – think really thin crust pizza – and drizzle with more olive oil. Cover the dough with bacon and bake for about 10-15 minutes, until bacon is done and dough is starting to brown. Keep an eye on it, though, you may have to cover the edges with foil depending on how fast your bacon cooks.

Remove from oven and cut into small squares with a pizza cutter. I cut about 1″ x 1″ pieces. You cut them however big you want them – they will be taking a dive in the soup.

Serve soup topped with bacon crisps and more jalapenos.

The bacon crisps soak up all that jalapeno and cream cheese flavor that makes a popper party in your mouth. This is so creamy and delicious from the cream cheese, so tasty and with a slight bite of the jalapeno – but when you bite into the bacon crisps it’s just perfect.

 -Much Love-

Dixie Chik

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Football Food – Buffalo Chicken Cups


Oh my gracious.

So simple, yet so excruciatingly delicious. Wow, that was a powerful way to describe them, right?

Can’t help it. I just took about two seconds and pondered how I could better describe these to you… Nope. They’re that good. And just perfect for this weekend’s football parties.

My son has this obsession with Tyson frozen popcorn chicken and for whatever reason they were calling my name as I was putting groceries up yesterday. The bottle of buffalo hot sauce was also calling my name, naturally.

Buffalo Chicken Cups

1 1/2 cups frozen popcorn chicken, cooked by package directions (I used Tyson)

1/2 cup buffalo hot sauce

1/2 package wonton wrappers

1/2 cup bleu cheese, crumbled

More buffalo sauce, because you follow me, and you know you want more.

Place chicken and hot sauce in stand mixer on low for about 2-3 minutes until just about shredded. I get perfect shredded chicken this way. If you don’t have a stand mixer you can take this as an opportunity to get some aggression out by crushing the hell out of them in a big bowl.

Place wonton skins in a mini muffin pan sprayed with cooking spray. Add chicken, topped with bleu cheese and top with more hot sauce.

Bake for 7-10 minutes, or until slightly brown. Devour. Oh, yeah, and top with more buffalo sauce. Would you expect anything different?

Didn’t think so.

Hugs and Kisses!

 ~Dixie Chik~

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