Salmon Ceviche


I love you.

I just discovered ceviche recently, a popular South American dish. It’s raw fish marinated in acidic fruit (along with other flavorful ingredients). The acid basically “cooks” the fish but doesn’t really change the raw natural flavor. It’s pronounced “seh-vee-chey”.

Very ethnic and interesting sounding, right? They also say it’s a great cure for hangovers. There you go, a great excuse to try it. Now that I have your attention, please read on.

It’s ah-mazing. If you are a sushi lover, or even a fish lover, you will definitely like this. If you aren’t…won’t you please stick around and just check it out? You never know…it may surprise you.

Salmon Ceviche

1 lb fresh salmon filet

1 hot house cucumber

1/2 white onion

1 mango

1 tsp black sesame seeds

1 tsp white sesame seeds

1 lime, juiced

Drizzle of olive oil

Salt to taste

Dice the salmon through mango. Yes, it’s a little bit of work, but so therapeutic! You know you like to chop.

Throw the rest of the ingredients in and toss to combine, then put in the fridge for at least 30 minutes.

Isn’t it beautiful?

I just grabbed a bag of pita chips and scooped it up.

Such a fantastic appetizer/side/snack. Oh, and apparently hangover cure….but I haven’t tried that out.

Don’t be scared – try it.

PrintFriendly and PDF

Jalapeno Crab Rangoons

I have been told a few many times that I have a tendency to incorporate jalapenos into my dishes. “You put jalapenos in everything!”.

No I don’t. You don’t see them in my cupcakes, do you???

There is nothing wrong with a little heat. Haven’t you heard that spicy food speeds up your metabolism? Not to mention the fact that they are just so dang tasty – and have a severe affinity for cheese.

These crab rangoons want to be jalapeno poppers so bad. I tried to help them out as much as I could. My favorite part is the sauce that is absolutely divine. It’s officially sacred in this house.

I would like to put it in a wine glass and drink it.


1/2 block cream cheese

2 tbsp sour cream

1 tbsp soy sauce

1/3 cup crab meat

1 tbsp chopped jalapenos

1 pkg wonton wrappers

Preheat oven to 350°.

Mix ingredients together in a stand up mixer.

Put wonton wrappers in a mini muffin pan sprayed with cooking spray and divide mixture evenly. Bake for 15 minutes, or until edges of wrappers begin to brown.

Now, you have to keep something in mind about this sauce. The Makato ginger dressing is in a glass bottle in the produce section of your grocery store. Please, please, please do not skip this. This is that yummy ginger dressing you get on salads at Japanese restaurants (a version of it), and it is a crucial ingredient to what makes this sauce so stupidly luscious.

Dipping Sauce

1/4 cup Makato ginger dressing

1 tbsp garlic powder

1/3 cup honey

2 tbsp soy sauce

1 squirt Srirachra sauce

For the sauce, whisk everything together in a bowl and keep refrigerated until wontons are ready.


~Dixie Chik~

PrintFriendly and PDF

Red Velvet Cupcakes with Candied Rose Petals

Not sure what’s gotten into me – I’ve been making more sweets than usual. I’ve often wondered why I lost my love for desserts – I adored them until I hit about 30, then it all changed. I absolutely crave – need – spice, but I could go forever without a piece of cake or candy and be just fine.  Just give me my hot and spicy, cheesy and salty grub and I’m a happy girl.

On the other hand, my family is a bunch sweetaholics, so I guess I do get some satisfaction from making them happy. Plus, they get way more excited when I make a dessert rather than a dinner recipe. They seem a tad more tolerant of my incessant snatching-the-food-away-to-get-to-the-window-before-I-lose-sunlight-for-the-picture moments.

We all win.

I loved red velvet cake when I was a kid, so that’s one of the reasons I wanted to make these, not to mention that I had a vaseful of beautiful roses from my Foodbuzz 24×24 party that were about to wilt away.

Plus, it’s almost V-day.

You need to make these for your sweetheart…

Adapted by Food Network


Makes 16 servings

2 cups all purpose flour

1 1/4 tsp baking soda

1 1/4 tsp unsweetened cocoa powder

1 1/4 salt

1 1/2 cup canola oil

1 1/4 cup buttermilk

1 3/4 cup white sugar

2 tsp red food coloring

3 eggs

1 1/4 tsp white vinegar

2 tbsp water

1 1/4 tsp vanilla extract

Cream Cheese Icing

1 1/2 pounds cream cheese, room temperature

1 pound butter, room temperature

2 pounds confectioner’s sugar

1 tbsp vanilla extract

Rose Petals

Rose Petals

Powdered sugar

1-2 egg whites, depending on how many rose petals you’re making

First make the petals. Soak them in cold water for a few minutes, drain, and soak again. Rinse. Whisk together the egg(s).

Very carefully brush the petals with egg white, then lay flat on parchment paper. Lightly press each side in the sugar and place back on the parchment.

Now, the cupcakes.

Preheat oven to 350°.

Combine the flour, baking soda, salt and cocoa powder; set aside.

In a stand mixer combine the oil, buttermilk, and sugar on low until combined. Add food coloring, eggs, vinegar, water and vanilla with the mixer still on low until incorporated.

Add dry ingredients 1/2 cup at a time (still on low), stopping the mixer between each addition to scrape theasides down. Mix until just combined. Bake in cupcake liners for 20-30 minutes, or until toothpick comes out clean.

Lastly…the icing.

Cream the butter and cream cheese together in a mixer. Slowly add the powdered sugar a little at a time. Add vanilla and mix on low until combined.

Frost the cupcakes, then add a rose petal on top. Store in the refrigerator.

Yes, I did taste them. The cake was very dense and moist, and the cream cheese icing is perfect.

Happy Hump Day!

PrintFriendly and PDF

Smoked Sausage Dogs with Caramelized Fennel and Onions

I’m so excited that Ingredient Challenge Mondays are back! If you missed Friday’s post, Sunny from And Love It Too! and I are teaming up again for ingredient challenges. This time, we are including our readers with a linky tool so everybody can share in the fun.

The 2nd Monday of every month both of us will be hosting Ingredient Challenge Monday. You will have two weeks to link up your recipe using the chosen ingredient.

Our first challenge is fennel.

Also, we now have an ICM badge for you to use on your blog after linking up – just right click, “save as” and link it to our most recent ingredient challenge.

Remember, at the end of the two weeks Sunny and I will choose our favorite recipe and it will be featured on our blogs. Great exposure opportunity!

 Smoked Sausage Dogs with Caramelized Fennel and Onions

1 large onion, sliced thin

1 fennel bulb, sliced lengthwise in half in 1″ pieces

1 tsp salt

1 lb. smoked sausage, cut to fit the buns and sliced lengthwise

Hot dog buns

Mozzarella cheese

Add onion and fennel to a pan drizzled with olive oil over medium heat; toss to coat. After 5 minutes, sprinkle with salt. Caramelize, turning frequently, for 10 minutes. Reduce the heat down to medium low and cook for an hour. Stir them every few minutes, making sure they don’t burn. You may find that you need to add a little water to the pan if they start drying out and sticking. You could also add a little sugar for extra caramelization.

While those are cooking, preheat the oven to low broil. Cook the sausages for 7-10 minutes on each side until done. Remove, but keep the broiler on.

Fill the hot dog buns with sausage, top with onion/fennel mixture and layer cheese on top. Broil for just a couple of minutes until the cheese is melted.

Approximately 4 servings.

Make sure to visit Sunny to see her fennel dish.

Link up!

PrintFriendly and PDF

Spicy BBQ Bacon Wrapped Chicken Tenders and Linky Party Announcement

Are you ready for the Super Bowl?

It’s really not that exciting to me. I’m not a pro ball fan – but the SEC – now that’s a different story. From August until the end of December all of our Saturday plans revolve around game times. I think it might be a rule that all Southerner’s must love college football. This is Saban Nation!

Game day, however, does give me a good excuse to make snacks and appetizers, which is my favorite part of any meal to make (and eat).

I’ll be making these Sunday for our little football party spread. My husband and son will be paying attention to the game and I’ll be paying attention to food.

As usual.

Spicy BBQ Bacon Wrapped Chicken Tenders

3 tbsp ketchup

1/4 cup brown sugar

1 tsp Cajun seasoning

1 tsp sesame oil

1/4 cup Dales Seasoning (you could use soy sauce with a tsp of onion powder as a sub if you don’t have Dale’s in your area)

3 tbsp Buffalo hot sauce

1.5 lbs chicken tenders

1/2 lb bacon

Whisk together the ketchup through hot sauce in a mixing bowl. Brush each chicken tender with the sauce on both sides, then wrap with bacon. I cut my bacon slices in half and they were the perfect size. Brush chicken again; fully coating.

Grill (or put in a 400° oven) until the chicken is done and bacon crispy.

You can alter the sauce if you wanted to give it more heat by increasing the hot sauce and/or Cajun seasoning.

I dipped mine in Ranch.

So good.

If you’re looking for more party food ideas, you should check out my Pomegranate Pico, Prosciutto Wrapped Asparagus, and Stuffed Pretzel Bites. Oh, and Pizza Dip. These are the

Now, onto the announcement. Sunny from And Love It Too!  (she’s gluten and dairy free BTW!!) and I have decided to team up again for regular Ingredient Challenge Mondays. This time, the challenges are open to all of our readers!

Here’s how it works:

We will post the Friday before the Challenge and announce the ingredient to use in your recipes. On Monday, the Linky post will be up on both of our blogs and there you can link up your submission and will run for two weeks. Once it closes, Sunny and I will choose our favorite recipe and feature it on our blogs.

Some guidelines:

Link up the exact URL to your post; not your homepage. Also, make sure to link back to us so others can find the fun! We tweet, FB, Pin, Like….you get the picture. We want everyone’s posts shared as much as ours; we support our fellow foodie bloggers!! We also ask that you follow us on Twitter, Pinterest, Facebook and subscribe to our blogs.

The ingredient for Monday, February 6th is Fennel. Don’t be scared of it; take a look at this and this for inspiration.

Have a great weekend!


PrintFriendly and PDF