And this little piggy went to the market….

…to get tofu.

Bacon Wrapped Tofu Tacos With Jalapeno Creme

Or at least that what I call them.  You can name them whatever you want to.

This week’s ingredient challenge was tofu.  Never having tasted it before, I had no idea what I was going to make.  So, I just went with what I have read and decided to use it as you would chicken or beef like vegetarians do.  That led me to, of course, my go-to cuisine which is spicy and cheesy.

And spicy and cheesy they were.


1 12 oz package firm tofu, drained

1 package flour tortillas, taco or fajita size

1 8 oz package cream cheese, softened

3 fresh jalapeno peppers, de-seeded and diced small

2 cups monterey jack cheese, shredded

1 lb bacon, cooked

1 cup chicken broth

Olive oil, just have the bottle on hand

1 tsp cumin

1 tsp chili powder

1 tsp paprika

2 garlic cloves, minced

In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil.  Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture.  Set aside.

Heat about 1 tbsp olive oil over medium high heat in a large pan.  Add the tofu, a few slices at a time, watching carefully.  Flip after about 1-2 minutes.  Cook until done – I let mine cook about 2-3 minutes per side.   Half each piece, wrap with bacon, then set aside and cover with aluminum foil.

Do NOT wash the pan out – now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno.  Saute until the peppers are almost getting a little bit brown and everything is fragrant.   Add the cream cheese, 1/2 cup cheese and chicken broth.  Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.

Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan.  When hot add one tortilla at a time, turning after about 15-20 seconds to the other side.  Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.

Set aside and cover.

To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.  I had to have extra creme to dip mine in, because it was just so good.  Wasn’t too hot but just right!

Feel free to add salsa, lettuce, tomatoes, etc.  If you have ever shunned tofu, you will change your opinion after eating this – I promise.

If you haven’t seen already, go visit the other ICM challengers to see what tofu recipes they came up with –


And Love It Too!

From The Little Yellow Kitchen

Marci Gilbert

Have a great Monday!

~Dixie Chik~

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Challenge Monday Ingredient

It’s time for Ingredient Challenge!!  This week the ingredient is TOFU –

I’ve NEVER had it.  Can’t wait to play in the kitchen.

I have mentioned it to my picky little girl but she quickly shunned it.  Hopefully I can come up with something that she’s willing to try. What am I gonna do with her?  A growing girl cannot live solely on grilled cheese and french fries.  Good thing I do things like this.  Tee hee.

So, here’s a few tidbits about tofu:

♦It’s a result of coagulated soy milk that’s compressed down.

♦It originated in China.

♦It’s very low in calories, and chock full of iron!

♦Excellent source of calcium.

Here’s a run-down of our current challengers so you can make sure and keep up with what we’re cooking:


From The Little Yellow Kitchen

Marci Gilbert

And Love It Too!

Anyone wanting to take part, please let us know – we welcome any foodie bloggers who want to participate.

In the meantime, here’s a few posts from the past several months worth taking a peek at:

Cilantro Shrimp

Roasted Pork Pizza with Caramelized Onions and Pomegranate

Moroccan Chicken Pitas

Tomatillo Sauce

Have a great weekend and make sure you bookmark all of our sites so you can check back on Monday to see the ingredient challenge results!!


~Dixie Chik~

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PB&J Bars

I’m so happy- I finally got rid of the crud!!  I so hate being sick.  I really don’t like being captive to my bed/couch and feeling completely miserable. 

Unfortunately Mr. Dixie came home from out of town and he now has it.  *sigh*  Time to get out the wedding soup and crackers – his favorite- and he wants the soup room temperature at that.  I know, gross.  So, so gross.  But I do love the man.

Anyway, although I am definitely not a sweets lover, my kids and husband definitely are.  I ran across these over at Eats Well With Others and it seemed to be right up their alley.

For the most part, I followed her recipe, doing just a little tweaking.  She didn’t use Nutella, and I left the nuts off of the top.  Doesn’t everybody love PB&J’s??

Speaking of peanut butter and jelly sandwiches…..It takes me back to the days when my kids were itty bittie and I cut the crusts off, then halved or quartered them and put them on a cutsie little plate with goldfish crackers and it made them so happy.  Now they’re 12 and 14 and happiness to them comes in the form of an Abercrombie receipt. 

I officially miss the goldfish days.

PB&J Bars


2 sticks unsalted butter, room temperature

1 1/2 cups sugar

1 tsp vanilla extract

2 extra-large eggs

14 oz creamy peanut butter

4 oz Nutella

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 tsp baking powder

1 1/2 tsp kosher salt

18 oz strawberry jam

Preheat oven to 350°, and grease a 9×13 glass baking dish.  

In a bowl of a stand mixer on medium, combine the butter with the sugar until creamy.  Change the speed to low and add the eggs, vanilla, peanut butter and nutella.  Mix for about 2 minutes or so until completely combined, using a spatula intermittently to scrape the sides. 

In a large mixing bowl, combine the flours, salt and baking powder.  Turn the mixer back on low and slowly add the flour mixture a little at a time until a soft dough forms.


Spread 2/3 of the dough into prepared pan.  Pour the jam on top, and spread evenly.  Dot with remaining dough.  Bake for 40-45 minutes.  Let cool for about 10 minutes, then cut into squares.


These really are just glorified cookies. And they are quite delicious.

Enjoy, and Happy Monday to all my fellow foodies and PB&J mommies!

~Dixie Chik~

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Roasted Asparagus and Feta Puree

It happened.  After dodging colds and viruses for almost three winters in a row, I finally came down with the crud that everyone’s been passing around this winter.  🙁  I’m so miserable.  And I hate lying in bed. 

I wanted to share this recipe with you that I made a few days ago when I realized I had some fresh asparagus in the fridge that I needed to either make or toss.  So I made it. 

Roasted Asparagus and Feta Puree


1 bunch fresh asparagus

3 oz feta cheese, crumbled

1 tbsp lemon juice

Olive oil

Sea salt

Coarse pepper

Preheat oven to 400º.  Wash the asparagus and pat dry.  Snap the ends off where they snap easily.  Line a baking sheet with aluminum foil, and spread the asparagus in the pan in one layer.  Drizzle with olive oil, then sprinkle with salt and pepper.  Roast in the oven for 15 to 20 minutes, or until tender.  Let cool for about 10 minutes. 

In a food processor, combine the asparagus, cheese, lemon juice and a drizzle of olive oil.  Pulse until pureed. 


I didn’t have any definite plans for this as I was making it, but here’s some ideas I thought about for the next time:

♦Mound some on a plate and top with grilled chicken or fish

♦Spread on baguette slices

♦Top with diced tomatoes and more feta, bake in the oven for a dip

♦Spread on a bun for burgers or grilled chicken sandwich

I just ate it with crackers….and it was even good cold!

I’m off to rest and hopefully get rid of this cold!

Happy Thursday 🙂

~Dixie Chik~

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“Something Red” – Pink Cheesecake Oreo Brownies

This week’s ingredient for Challenge Monday was themed “Something Red” for Valentine’s Day.  I had high hopes for this recipe… I thought I could make it happen but alas….pink!

It’s not a secret that baking isn’t my thing.

This recipe is adapted from Annie’s Eats.  The tulip in the background, by the way, is from a bouquet my husband brought me ♥

You will need:

1/2 cup unsalted butter
¾ cup granulated sugar
1 cup all-purpose flour
½ cup cocoa
½ tsp. salt
2 large eggs
1½ cups coarsely chopped Oreo cookies
6 oz. cream cheese, at room temperature
½ cup confectioners’ sugar
3 tbsp red food coloring
1½ tsp. vanilla extract
powdered sugar


Preheat oven to 350˚ F.  Grease and flour a 8×8 baking pan.

In a saucepan over medium heat, combine the butter and sugar.  Bring to a boil, whisking frequently.  Boil for 1 minute, then remove from heat.  Set aside.  In a stand mixer, beat the eggs for one minute, but leave these here because you’ll be adding ingredients to them and need the mixer again.

In a medium mixing bowl, sift the flour, cocoa and salt.

In another large mixing bowl, beat the cream cheese, powdered sugar and vanilla on medium until smooth.  Add the food coloring and beat a few seconds until red pink.

Add the sugar/butter mixture to the eggs and beat on low just until combined.  Stir in the flour mixture gradually, then the oreos.  Spread half the brownie batter in the baking pan, followed by cream cheese mixture.  Dot with the remaining brownie batter and spread as best you can, then run a butter knife through it a few times to get a swirl effect on top.

Bake for about 22-24 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.

However, I’m impatient and I get out my big Pampered Chef pizza cutter, spray it with Pam and go to town.  Then, sprinkle them with powdered sugar ’cause it’s pretty 😉

Now, go see:


Marci Gilbert

From The Little Yellow Kitchen

And Love It Too!

I hope everyone had a great Valentine’s Day!!

♥ Love ♥

~Dixie Chik~

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