Asian Lamb Burger

This post is part of a kick ass burger grill giveaway hosted by GirlCarnivore, but the burger epicness is all my own.

It’s #burgermonth again.

Honestly, burgers are one of my most cherished foods to make in the entire world. Remember last year??

This post is a part of Girl Carnivore’s Burger Month, an annual epic month long burger posting, making, eating event. I’m honored to be participating in this epic burger deliciousness again. I love me some Kita Roberts. What’s her tagline again?? Oh yeah, it’s “Because boys aren’t the only ones that like to play with their meat.

Let’s get to my burger!
Asian Lamb Burger | Dixie Chik Cooks
This is my Asian Lamb Burger. It’s not only lamb; I added sirloin that I put through my meat grinder.

It’s topped with grilled asparagus, caramelized onions and a luscious ginger sauce (think Hibachi grill salad dressing).

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You can grind your own, or just buy the meat already ground. I love using my grinder because I like to make things complicated.

After grinding it all up and combining, I threw in the fridge because warm, soggy ass meat doesn’t do well on the grill.

After getting my grill nice and hot, I threw my burgers and asparagus on.  For my burgers, I like to achieve a doneness level of about medium. Keep in mind they continue to cook for a few minutes after being taken off the grill.

I put my buns on the grill at the last minute, just to get them a little toasty. Make sure you slather them with butter first.

I adore this burger. It’s an adaptation of my steak (9th!) at the 2015 World Food Championships.

These drippy photos were taken by my friend, Brian. He has the badass camera I only dream about.

I can do drippy, but I like it when he uses his camera.

Here’s your printable –

Asian Lamb Burger


  • 1/2 lb ground lamb
  • 1/2 lb ground sirloin
  • 1 tsp ginger
  • 1 tbsp garlic, minced
  • 2 tbsp Moore's original marinade
  • 1/2 lb asparagus spears, snapped at the ends
  • 1 yellow onion, sliced thin
  • 1/2 stick salted butter
  • This Dressing
  • 4 burger buns
  • 1/2 stick salted butter, melted to brush on buns before toasting
  • Romaine lettuce, washed and roughly chopped


  • Combine lamb and sirloin with ginger, garlic and Moore's, form into burgers and refrigerate.
  • Prep grill; add burgers and asparagus.
  • Caramelize onions by adding butter to medium high heat pan, toss in onions, salt and reduce heat to low, stirring occasionally, for about 10-15 minutes.
  • Make sure you're watching the burgers!! Add buttered buns to grill for about a minute and remove all.
  • Add asparagus and Romaine to bottom bun, sauce, burger, another bun. Repeat

Ready for the giveaway??
a Rafflecopter giveaway

Here’s a list of Giveaway/SWAG…

American Lamb Board –  Ground lamb, cutting board and apron
Anolon – Anolon SureGrip Cutlery Bronze 3 Piece Chef Set & Anolon Advanced Bronze 11″ Deep Square Grill Pan w/ Pour Spouts
Cabot Cheese – $25 Cabot Legacy Gift box – Includes eight bars of Cabot Cheddar, cheese knife, and a wine opener. Award-winning cheese brought to you by the 1,000 farm families who own Cabot Creamery Co-operative.
Crow Canyon Home – Red Marble Enamelware Prize Box 1 each: Red Marble Jelly Roll Tray, Red Marble Oval Platter, Red Rim Large Open Roaster, Red Marble 6-cup muffin pan.
Melissa’s Produce – Grilling Veggie Box
Microplane – Herb And Salad Chopper, Microplane Elite Series Extra Coarse Grater, Microplane Spice Mill
New York Beef Council  – Beef, It’s What’s for Dinner Swag Bag including tote, knives, oven mitt and apron
Red Duck – Gourmet Ketchup Variety
Spiceologist –  4 Rub Grilling Spice Set
Veal Made Easy – 5 lbs Veal and grilling gear
Weber Grilling Pack – Weber Tumbler and Weber Grill Hat

All winners will be entered to win a Weber Spirit II E-310 gas grill!
Here’s your pinnable!

Grand prize grill winner will be announced June 4th

A huge thanks to the #BurgerMonth sponsors,  American Lamb Board, AnolonCabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, SpiceologistVeal Made Easy, and Weber Grills.

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Extreme Hawaiian Chicken Sandwich

This post was sponsored by Stubb’s. Any and all opinions are my own.

If you didn’t know, Memorial Day is a hallmark holiday. First and foremost, it’s a holiday for us to remember active military that lost their lives while serving our country.

It also signifies the beginning of summer, opening of pools, kids getting out of school, and long, lazy hot days.

Lastly, it represents something else very significant – grilling season. Summer and grilling go hand in hand. Every year, my family and I celebrate by having a fun cookout, making homemade ice cream and looking for the almost extinct lightning bugs.

Speaking of grilling, there’s nobody better than Stubb’s to inspire a great grilling recipe for this holiday. If you know me at all, you know I’m a sandwich/burger girl. I ADORE making epic, extreme sandwiches and burgers, and for a while I’ve had an idea for an epic chicken sandwich.

Stubb’s Sweet Honey & Spice Bar-B-Q Sauce, one of their newest sauces, was the inspiration behind this fantastic sandwich. It’s the perfect combination of sweet (BBQ sweet), and a bit of a spicy tang. Continue reading

I start this off by getting the chicken ready. I buy boneless, skinless chicken breasts – not the thin cutlets. I have found that you get more chicken for your money when you buy the big, fat chicken breasts. I like to slice them horizontally to make two chicken cutlets out of one.

Now, it’s time to prep the grill.
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Spaghetti and Meatballs

I honestly can’t believe I haven’t shared this recipe with y’all.

It is, hands down, one of my very favorite comfort foods of all time.

Everybody makes their sauce differently. To me, making pasta sauce is personal AF.
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Sometimes it’s a family recipe, maybe tweaked, maybe not. I’ve been making my sauce about the same way for the past 12 years or so.

And it’s straight up fucking delicious.
Spaghetti with Meatballs
I’ve been tweaking it off and on, depending on my mood and what I’m serving it with.
Spaghetti with Meatballs
Sometimes my list gets a little long, but I do have a tendency to get carried away sometimes. That’s how your recipes evolve!

There’s not a damn thing wrong with getting crazy sometimes; it’s how you become a more seasoned chef in your kitchen.
Spaghetti with Meatballs
Anyway, there are several components of this seemingly easy dish that can make or break it. Let’s briefly go through three of them.

1) Pasta. You can definitely over cook your pasta, and we don’t want that. Al dente is usually preferred, which means cooked firm to the bite. This method is achieved by cooking it usually no more than 10 minutes. You can also simmer the pasta until al dente. I’ve never tried this, but I’m definitely curious.

2) Sauce. This is the biggest element, to me. I’ve worked on mine for years and continue to adjust. Good tomatoes is key here. I use a combination of crushed and petite size tomatoes in the can. I love Cento San Marzano and Tutorosso. I also like Alessi. Don’t skimp on quality.

3) Flavor. Nobody likes a bland pasta sauce. I have a few key ingredients that will always, always go in my sauce – I know what works. Taste, taste, and taste again while you’re cooking it. Adjust as needed. Play around with it, have fun – you never know what crazy idea may catapult yours way over the top and you can keep it your very own secret if you want to. You can follow my recipe to the letter, or make it your very own if you wish. If you aren’t having fun in the kitchen, it’s time to take a break, but you definitely need to go easy on yourself and don’t overthink it. If it sucks, you’ll know what to do next time.

Oh, and don’t forget your vino!
Here’s your printable-

Spaghetti and Meatballs

Spaghetti and Meatballs


    For the Meatballs:
  • 1/2 lb. ground Italian sausage
  • 1/2 lb. ground round
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 tbsp. seasoned salt
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 tsp pepper
  • 1 tsp. fennel seeds
  • 1 tsp. onion powder
  • Olive oil
  • For the spaghetti:
  • This sauce
  • 1 lb. spaghetti or vermicelli, cooked according to package directions
  • Fresh mozzarella or cheese of your choice.
  • Fresh chopped Italian leaf parsley


    For the Meatballs:
  • Combine all ingredients except olive oil and roll into golf ball sized meatballs (bigger or smaller, completely up to you).
  • Bring olive oil in a large flat pan over medium high heat, add meatballs and sear on each side, 1-2 minutes.
  • Add 1/4 cup water, reduce heat to low and cover.
  • Steam for about 10 minutes, turning once halfway through. Remove from heat.
  • For the Spaghetti:
  • Cooking pasta according to package directions, drain.
  • Top with cheese and parsley; serve with crusty bread and enjoy!
  • Make sauce, let simmer on low for at least 3 hours.
  • Serve over pasta and add cheese and fresh parsley to serve.

Here’s your pinnable!
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21 Tapas for Cinco de Mayo

It’s almost Cinco de Mayo!

I think everybody loves this day because it’s a fantastic reason to eat fun Mexican food, have great margaritas, and just enjoy all that Mexican cuisine offers.

Who doesn’t love tacos?
Carnitas | Dixie Chik Cooks I’ve always had an affinity for Mexican/Spanish cuisine, but tapas has to be my favorite.
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Tapas literally means enjoying/splitting appetizers, having cocktails in lieu of ordering a three-course meal. It’s fun, relaxed, and everyone gets to taste what everyone else is having! In some Central American countries, this is also known as bocadillos.

Just in time for the upcoming Cinco de Mayo, I’ve found you several delicious, savory dishes to enjoy this particularly fun holiday.

My Sous Vide Carnitas happens to be one of them (above), and these kick ass Cheesy Jalapeno Flautas.
Go here to see the entire gallery.

Here’s your pinnable!

This article was originally published by me on Community Table/Parade online.

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Jalapeno Popper Dumplings


You’re so gonna love these.
Jalapeno Popper Wontons These are so good and so, so easy. They will impress your dinner guests, your coworkers, your friends, or whoever the hell you feed.

If you aren’t familiar, these are referred to as dumplings, potstickers, rangoons or wontons. I’ve made many – Go here, here and here to see just a few.
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If you don’t know the joy of working with wonton skins, you’re sooo missing out.

They’re pliable, versatile, and literally a little square blank canvas. I made these with a batch of jalapeno poppers I made (I made too many).

For whatever reason, the bacon on these decided to be a whiny ass little bitch. BUT, I’m glad because I bagged them up and threw them in the fridge instead of serving them to whoever was here or taking them to work.

When I decided to make these, I imagined throwing the poppers in the food processor, wrapping them up in wonton skins and frying them. Worked like a damn charm.

So, here’s how you put them together. Make your poppers and let them cool; preferably in the fridge for a few hours.

Using one wrapper at a time line them with water, which is the glue to bind the wrapper together using your finger (please wash your hands first), and put a teaspoon of popper filling in the very center.
Fold them up like little stars. Here’s a link to show your how to shape them a few different ways.

I like the four pointed star technique – it’s easy.  You basically bring each side up, two at a time, and press to seal all edges.
See how cute these are??

What makes these beautiful things so unique is the Cilantro Mango dipping sauce. It’s absurd. Good Lord – just insanely delicious. It’s cilantro, mango, jalapeno, and some other things.
It works so perfectly with the wontons.
These are my new favorite apps.
Here’s your printable –

Jalapeno Popper Dumplings

Jalapeno Popper Dumplings


    For the Poppers
  • 6 jalapeno peppers, halved and deseeded (unless you like major heat)
  • 1/2 block cream cheese, at room temperature (or more depending on how big your peppers are)
  • 1/2 lb Bill E's Bacon, halved
  • For the Wontons
  • 1 package wonton wrappers
  • Jalapeno poppers
  • 3 cups sunflower oil (or canola)
  • For the Cilantro Mango Dipping Sauce
  • 1/2 mango, diced
  • 1 handful fresh cilantro
  • 1 tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil


    For the Poppers
  • Preheat oven to 425, and bake for 25 minutes, until bacon is done.
  • Let cool and refrigerate for a few hours or overnight.
  • Add poppers to a food processor and pulse, until thoroughly chopped.
  • For the Wontons
  • To assemble the wontons, line each wrapper with water by using your finger and spoon about a tsp of jalapeno filling in the center.
  • Fold corners together to make a triangle and seal, being careful to not squeeze the filling out, covering with a damp paper towel.
  • Bring oil in a medium size pan over 375 degree heat (medium high).
  • Fry wontons until golden brown, about 1-2 minutes on each side. Drain on paper towels.
  • For the Cilantro Mango Dipping Sauce
  • Combine all in a food processor, pulse until combined.
  • Serve wontons with dipping sauce.
  • Enjoy!


Jalapeno Popper Dumplings


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