It’s a Keeper Thursday – Recipe Linky Party

Today I am co-hosting It’s a Keeper Thursday with Christina from Everyday Tastes.  This means you have the opportunity to link up your favorite recipes (and even craft projects!).  Both Christina and I will do the most popular links from her site, which will be shared on Facebook and Twitter.

From Christina:

Would you like to be a co-host on It’s a Keeper Thursday? It’s simple, all you have to do is email me at itsakeeperblog at gmail dot com!  I’ll then contact you to let you know if you’ve been selected!

I love all of the recipes that are shared here each week – I can’t wait to see what’s linked up today! But before you do, I have just a few little guidelines….

  • Your link should be a food or craft/project related item.  Link up as many as you’d like.
  • Make sure to visit some of the links and spread foodie love… 

 

Can’t wait to see the linkies!

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Kate’s Apple Pie Muffins

Good Morning! I am finally moved into my new house and finishing unpacking the last few boxes. I can’t wait to get completely settled in and start enjoying my new kitchen. In the meantime, my friend Kate from Diethood was sweet enough to guest post with us today sharing her fabulous, (#1 selling!) Apple Pie Muffins recipe….Yum

HI EVERYONE! My name is Katerina (Kate) and I host the food blog, Diethood.

I am so honored to be here on Dixie Chik Cook’s for the second time! Thank you, Shea, for the invite – I truly appreciate it!

Some of you may not be familiar with my blog, but I realize that because of the name you might think that it’s about Diet Food. Well, no it’s not… actually, not at all! You’ll find sugar and butter in about 99% of my recipes. J And these muffins are no different.

In fact, I bake these muffins for a local café and they are their # 1 sellers! Ahhh, I’m so proud. 😉 I just hope that you will enjoy them, too!


Apple Pie Muffins

Slightly adapted from King Arthur Flour

(Makes 18 muffins)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon

2 large apples, peeled, cored, and coarsely chopped
1 stick of butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup yogurt

Preheat the oven to 450.

Put the chopped apples in a bowl and toss them with a bit of flour; set aside.

Line a muffin pan with paper liners and spray each liner with a nonstick spray.

In a medium-sized bowl sift together the flours, baking powder, baking soda, salt, and cinnamon; mix well and set aside.

In a separate bowl, with an electric mixer cream the butter and the sugar; add in ¼ cup of the brown sugar and beat until fluffy.

Add in the egg and mix well; stop once to scrape the sides and bottom of the bowl.

Slowly pour in the yogurt and mix just until combined.

Whisk in the flour mixture and fold in the apples.

Divide the batter evenly among the muffin cups and sprinkle the tops with the rest of the brown sugar.

Bake for 10 minutes, then turn the heat down to 400 and bake for an additional 8 to10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 10 minutes in the muffin pan then turn them out onto a wire rack to cool completely.


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Country Pork and Collard Greens Ravioli – A Guest Post by Carolina Heart Strings

Please welcome my guest, food blogger pair and transplanted Southerners – Carolina Heart Strings.
 

My dad, born into an Italian immigrant family in the Bronx in 1914 loved to watch cooking shows.  He especially loved Emeril.  One Christmas I gave him a ravioli mold and a pasta machine.  However, his interest didn’t motivate him into the kitchen so ten years after his death I popped open the boxes for their first time to try these out for myself.

Having been in the South since 1985 and being a co-contributor to Carolina HeartStrings my food tastes are pretty well rooted in Southern cooking.  So…  I had to put a little country in my pasta y’all and so we have here Country Pork and Collard Greens Ravioli.   This is for you, dad.  XOXO

You will need a ravioli mold and may find it helpful to have a pasta machine although you can hand roll the dough instead of pressing it through a machine.

PASTA  INGREDIENTS:

3 cups all purpose flour

3 eggs

1 tablespoon olive oil

4 tablespoons water

Sift flour into a large mixing bowl.

Mix eggs, oil and water together.

Pour into center of flour and stir into a stiff dough.

Knead for 2 minutes in the bowl.

Split in half and cover with a damp cloth and let rest for 30 minutes.

While the dough is resting prepare the filling.

FILLING  INGREDIENTS:

½  lb bulk pork country sausage

1 ½  cups ricotta cheese

1 egg

1/3 cup grated parmesan cheese

1 cup cooked, well drained collard greens

Brown sausage, crumbling while cooking and drain well.

Mix ricotta cheese, eggs, parmesan and sausage.

Drain collard greens and reserve.

RAVIOLI  DIRECTIONS: 

1.  In a pasta machine pass the dough through the flat roller in the widest possible setting four times.

2.  After the fourth pass, roll out on a setting that makes the dough as thick as a knife blade.  If the dough wants to tear place it on an unfloured rolling surface and hand roll so as there are no tears or openings.  Cover the ravioli mold with this first layer of pasta dough.

3.  Place the press part of the mold on top of this layer of pasta and press down.  Allow it sit for a few minutes for the dough to stretch out a little.  You may find it helpful to have brushed some oil on the dough to prevent the press from sticking.

4.  Fill the ravioli with 1 rounded teaspoon of the cheese-sausage mix and ½ – ¾ teaspoon of the chopped collards greens.

5.  After the raviolis are filled top with a sheet of pasta.  Roll from the center out until the cutting edges have pierced the top sheet.  Trim off any remaining dough with a sharp knife.

6.  Turn out the raviolis onto a baking sheet or plate and cover with a damp cloth as you prepare more.

7.  Boil for 6-10 minutes and top with a sauce of your liking.  To accent the country flavors in this recipe I blended 2 parts spaghetti sauce with 1 part ranch dressing.  The flavor seemed to have just the right “kick”.

Thanks Country Heart Strings!

 

 

 

 

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Pumpkin Nutella Dip and Giveaway Winner

It’s fall y’all!

I am having a hard time believing it but I guess I have no choice. I so don’t want to put away the shorts and flip flops! But, it is Alabama, and the falls means one day it’s sweatshirt weather and the next day it’s 90°. It will be that way until Christmas. O.I.A. (Only in Alabama)

I know, it’s crazy but I’m used to it.

There are some things I like about Fall. I love the squash that’s in season, watching Alabama football, making chili, and the state fair. Aside from that, I would rather it be pool weather year ’round.

This recipe was thrown together one afternoon when I was waiting on the kids to get home from school. I had a bunch of pumpkin puree that was given to me by a friend and I was trying to think of a good but somewhat healthy after school snack. I thought the banana would be a good binder for the consistency and taste – it worked just like I thought it would.

Pumpkin Nutella Dip

1/2 cup pumpkin, pureed (or canned pumpkin)

2 tbsp Nutella

1 large very ripe banana, pureed

1 tbsp honey

Combine everything with hand blender or whisk. Refrigerate for 30 minutes before serving.

Serve with apple slices, spread on toast, heck eat it with a spoon.

My son told me to bottle it and sell it to Publix.

😉

Jen – you’re the winner of the coconut oil! Thanks for entering and thanks to Kelapo for the giveaway.

 

Have a great week-

~Dixie Chik~

 

 

 

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Chicken Lettuce Wraps, Plus a Review and Giveaway!

Recently I was contacted by Kelapo Coconut Oil, asking if I would do a review.

I have to be honest…I’ve never even tried coconut oil. After a little research and this is what I found out:

-Although both coconut oil and olive oil are healthy fats, coconut oil has no trans fat or cholesterol.

-Coconut oil has a higher smoke point than olive oil, which is more ideal for cooking with higher temperatures.

-Coconut changes from a liquid to a solid below 76 degrees.

To melt – add the amount of oil you need to a small glass bowl, then place the bowl in a slightly larger one filled halfway with hot water. Stir until melted.

I wanted to make a savory dish to see how much of difference using coconut oil made.

Chicken Lettuce Wraps

1 lb boneless, skinless chicken breasts, chopped into chunks

2 tbsp coconut oil

1 8 oz can water chestnuts

1 cup mushrooms, washed

1 1/2 cups chow mein noodles

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp teriyaki sauce

1 tsp minced garlic

1 tsp red pepper flakes

Peanuts, crushed

Iceburg lettuce leaves

Add to a food processor the water chestnuts and mushrooms. Pulse until chopped pretty fine. Not shredded – but tiny pieces.

Over medium-high heat, add the coconut oil. When hot, toss in the chicken. After about a minute, give it a good stir and reduce heat to medium-low. Toss every minute or two until almost done, about 5-7 minutes, then add ginger and vegetables. Cook for another 3 minutes, making sure the chicken is completely done.

To make the sauce, whisk together the soy sauce through red pepper flakes. Spoon a couple of tablespoons of the chicken mixture onto a lettuce leaf, then some of the sauce, chow mein noodles and finally, crushed peanuts.

Inhale.

Repeat.

Delicious. Cooking the chicken in coconut oil gave it just a teensy hint of sweetness – but not really sweet. It complimented the flavors very, very well. I also LOVED how the oil tolerated heat. Good stuff!

To one of my readers, I am giving away one 8 oz. jar of Kelapo Coconut Oil.

Mandatory Entry:

  1. Comment on this post.

Bonus Entries:

  1. Follow me on Facebook, and comment that you did.
  2. Subscribe to my blog and verify subscription.
  3. Follow me on Twitter, and comment that you did.
  4. Follow Kelapo on Facebook, and comment that you did.

 

You have until October 2nd at 11:59 PM Central Time to enter. A winner will be chosen at random and notified by email.

~Dixie Chik~
 *This contest is closed*

 

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