Asian French Dip

Badass.
Asian French Dip That’s the word I’ll choose to describe these.

Ok, fine, they may not be on a “French” roll or baguette, but I still want to call them French Dips because I can.

When I’m brainstorming about new recipes, I tend to play around with something I know is delicious, but versatile. That’s how this little beautiful thing came about.

This was epic; I just had a gut feeling it would be. I’m obsessed with soy sauce and sesame oil, in particular, and definitely in love with having an excessive amount of whatever dip/sauce/condiment that accompanies what I’m eating at my disposal.
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Actually, this is beyond epic.

It’s the basic concept of the French Dip with an Asian flair. I did add Gouda cheese (not very visible in these photos), and it gave it an element I didn’t even realize it needed. You wouldn’t think cheese and Asian fare would marry so well, but in this case it was meant to be.

If I had to say anything about this was an absolute MUST – it would be the cilantro. If you don’t have the cilantro, just be patient and wait until you have it. It just brings the whole damn thing home. Trust me here…
Asian French Dip It’s my new favorite food porn.

Consider the slaw the “onions and peppers” part of this French Dip. I used purple and white cabbage (some people call this green cabbage) and made a sesame dressing that was perfect.

The sauce makes the perfect au jus to dip these in. I could straight up drink it.
Here’s your printable-

Asian French Dip

Ingredients

    Beef
  • 2 lb. grass fed chuck roast
  • 1/2 cup soy sauce
  • 2 tbsp jarred garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp sesame oil
  • 1 tbsp powdered ginger
  • 1 tsp 5 spice powder
  • 1 tbsp dried oregano
  • 3 tbsp Moores Original Marinade
  • Slaw
  • 1/2 head red cabbage
  • 1/2 head white cabbage
  • 1 yellow onion, diced
  • 1 jalapeno pepper, diced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp white vinegar
  • 2 tbsp red wine vinegar
  • 1/2 cup sunflower oil
  • White sesame seeds
  • For Sandwiches
  • Fresh cilantro
  • Gouda cheese, sliced thin
  • Slider buns or hoagie buns

Instructions

  • Combine the beef with remaining beef ingredients and cook in a slow cooker on low for 8 hours.
  • Remove beef, allow to cool and shred; reserving sauce.
  • Assemble sandwich by toasting buns, add cheese on bottom, top with beef, slaw and cilantro.
  • Serve with sauce as an au jus.
http://www.dixiechikcooks.com/asian-french-dip/
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Jalapeno Sloppy Joe Sheet Pan Pachos

Yes.

Pachos. Meaning…potato nachos.

They’re a real thing…
Sheet Pan Pachos | Dixie Chik Cooks They’re inspired by these Sloppy Joes. And if you haven’t tried those, you need to. They’re life changing.

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I thinly sliced regular potatoes, fried them and topped them with all the sloppy joe goodies, popped them in the oven and viola.
Sheet Pan Sloppy Joe Pachos This is one of those things that you don’t even need a plate for. You basically pull them out of the oven and everybody just stands around the pan devouring them.

Who needs plates? They won’t last long, anyway.

If you think about it, it’s not that much different than using potato chips as a vehicle to devour dip. I mean, it’s literally the same thing. Texture is a little different, but that’s about it.

Probably one of the best thing about these is how customizable they are. Put your own spin on them if sloppy joe isn’t your thing.
Sheet Pan Sloppy Joe Pachos Here’s your printable –

Jalapeño Sloppy Joe Sheet Pan Pachos

Jalapeño Sloppy Joe Sheet Pan Pachos

Ingredients

Instructions

  • Preheat oven to 425 degrees.
  • Fry or bake potato slices until done.
  • Top with sloppy joe mixture and cheese and bake for 10-15 minutes, until cheese has melted.
  • Top with remaining ingredients.
http://www.dixiechikcooks.com/jalapeno-sloppy-joe-sheet-pan-pachos/

Jalapeno Sloppy Joe Sheet Pan Pachos

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Sriracha Ham Salad BLT Double Decker

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SandwichWithTheBest #CollectiveBias

One of my favorite things to eat – across the board – is a good sandwich. From a hot melty grilled cheese to simple turkey and good cheese, sandwiches are versatile and easy for anyone to make their own.

I definitely have fun with mine.
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I usually do most of my grocery shopping at Walmart because I know I can easily find what I need. To make this phenomenal sandwich, I used Pepperidge Farm FarmhouseOatmeal Bread, Hillshire Farm® Honey Ham and Hellmann’s® Real Mayonnaise.
The Farmhouse™ Oatmeal Bread is so soft and very fresh (it’s double wrapped!), it is now my favorite sandwich bread.

I am in LOVE with the ham – it’s not typical grocery store lunch meat. This is slow roasted, lean and thin (the way I like my ham). It also contains no artificial flavors or by-products.

Since it’s now springtime, I wanted to make something hearty, but a little on the lighter side. I made a creamy ham salad with chopped red onions, boiled eggs, diced pickles, mayo and a dash of sriracha for a nice kick. I also had BLT on the brain, so I decided why choose between the two when I can have both?? I did use turkey bacon instead of traditional, but you could always use regular bacon if you prefer.

Fresh lettuce and tomato finish this beauty off very nicely, of course with creamy Hellmann’s® Real Mayonnaise.
It’s a two in one.
Ham Salad BLT I also spread the mayo on the outside of the bread to give it a nice crispy finish. If you haven’t tried that before, you should – it’s a great alternative to butter.

Cut this into small squares and serve as an appetizer for a party or get together, or even at a baby shower – your guests will love you.
Here’s your printable-

Sriracha Ham Salad Double Decker

Sriracha Ham Salad Double Decker

Ingredients

    For the Ham Salad:
  • 5 oz. Hillshire Farm® Thinly Sliced Honey Ham, chopped
  • 1/2 red onion, diced (optional)
  • 1 egg, hard boiled and chopped
  • 1/4 cup dill pickles, chopped (optional)
  • 1/3 cup Hellmann's® Real Mayonnaise
  • 2 tsp Sriracha, or more to taste (optional)
  • Salt and pepper, to taste
  • For the Sandwich:
  • 3 slices Pepperidge Farm Farmhouse™ Oatmeal bread
  • Hellmann's® Real Mayonnaise
  • 3 slices turkey bacon
  • 1 large Roma tomato, sliced
  • Green leaf lettuce, rinsed

Instructions

  • Combine all ingredients for the ham salad, cover and refrigerate until ready to use.
  • Spread mayo on one side of each bread and grill over medium heat until golden brown.
  • Assemble sandwich by layering ham salad on the bottom slice of bread (mayo side down), add another slice and spread more mayo on top, followed by lettuce, bacon and tomato.
  • Add more mayo to top slice and place on top.
  • Enjoy!
http://www.dixiechikcooks.com/sriracha-ham-salad-blt-double-decker/

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Tamales

Yep, tamales.

Simple tamales. I finally figured out how to make them.

I used to absolutely hate them. When I was young, I just saw them as these slippery mushy looking things that slid out of a can. They just seemed like pure nastiness.

Once I started really embracing the whole culinary world, I opened myself up to all kinds of things that I had misconceptions about. It’s funny how things change when you take things into your own hands.
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Now that I’ve made them myself, I actually really like them. Trust me, I have a feeling that my friends and family probably don’t enjoy dining out with me anymore. I didn’t mean to become a restaurant asshole, but apparently it happened somewhere along the way.

These are actually fun to make, and you don’t even need a tamale steamer. I used a wire rack on top of a baking pan halfway filled with water and steamed them on the stovetop covered with foil. It’s so easy.
Tamales One of the things I love about these is the versatility – they’re kind of like tacos or burritos; fill them with whatever the hell you want.
Tamales I made both chicken and beef filled, some with salsa verde and some with hot sauce, and both were awesome. You could even go meatless if you wanted to and fill them with beans, corn, etc.

I found rolling them with the corn husks to be difficult until I watched this YouTube video – it’s SO easy. Don’t let it intimidate you. It may take a couple of practice runs, but I promise it’s not difficult.
Tamales Another key to making these is getting the consistency with the masa flour. You can’t use just regular cornmeal; that doesn’t work. Masa is pre-treated with lye – that’s the difference. It’s perfect for making corn tortillas and tamales, etc. Isn’t that frustrating? You would think cornmeal would be cornmeal, but oh well, now you know.

Now that I have my method down, I’ll be experimenting with more fillings. I want to make crazy tamales – like buffalo chicken, jalapeno popper, cheeseburger and chili filled. I just have so many ideas.

Those bastards keep me up at night.
Tamales | Dixie Chik Cooks Here’s your printable!

Tamales

Tamales

Ingredients

    Tamales
  • 2 cups Masa flour
  • 1 1/2 cups water (more if consistency is too thick)
  • 1 tsp salt
  • 1/2 lb. ground round, browned
  • 1/2 lb. chicken, cooked and shredded
  • Taco seasoning
  • Salsa verde
  • Sriracha
  • Corn husks (found at Mexican grocery stores and at some large chain grocery stores in the produce section)
  • To Serve With
  • Sour cream
  • Cilantro
  • Diced jalapenos
  • Tomatoes, diced
  • Hot sauce
  • Salsa Verde

Instructions

  • Emerge corn husks in a large bowl filled with cold water for at least 2 hours, up to one day.
  • Combine masa, water and salt in a stand mixer, adding water if needed, until consistency is like cookie dough.
  • Drain husks and pat dry.
  • Sprinkle both ground round and chicken with taco seasoning while still hot and toss to coat.
  • Spread masa on large end of corn husk, only one one side and not spreading all the way to small end of husk.
  • Put about a tablespoon of chicken or beef filling in the center of the masa.
  • Fold by rolling from filling side, stopping midway and folding small end up to meet the middle and continue rolling to the end. Secure with strands of corn husks (I just tore them) or twine.
  • Bring water to a boil in a baking pan and layer tamales on a wire rack set on top of the pan; cover with foil.
  • Reduce heat to low and steam for 30-45 minutes, until corn husks remove easily from tamales.
  • Serve with sour cream, cilantro, jalapeños, tomatoes, hot sauce and salsa verde, if desired.
http://www.dixiechikcooks.com/tamales/
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Copycat Krystal Burgers

Does the name “Krystal” ring a bell?
Krystal Copycat Burger If you grew up in the South, you’ll know what I’m talking about. If you didn’t you sooo missed out.

These little things served up in small cardboard boxes were a very welcome sight for you about 1 am after way too many Miller Genuine Drafts.
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Or it could have been some sort of booze concoction in a fish bowl made by your teenage friends.
Krystal Copycat Burger At which point you proceeded to throw up, and you subsequently showed up at Krystal’s looking like a damn train wreck. Wanting tiny burgers. I mean, I’m not judging or anything.

These little bastards were definitely a staple, and as nasty as anybody wants to say they are – they’re absolutely delicious.

And you know it.
Krystal Copycat Burger Greasy little tiny ass onions and all.

I’ve found the secret – it’s NO seasoning. Like, seriously, nothing except salt and pepper. I tried splashing some worcestershire on a batch of them and it ruined the entire Krystal taste. I’m not even exaggerating.

You start by spreading ground beef out very thin using a rolling pin in between wax paper. Salt and pepper it, slice it into squares and throw it in the freezer. It’s so much easier than I thought it would be.

I used my counter top grill, and it worked perfectly. Another quirky little thing about this is adding the diced onions on the raw side of the burger and then flipping it over and adding the bun on top for a minute.

It works. Don’t forget the pickle.

Here’s your printable –

Copycat Krystal Burgers

Copycat Krystal Burgers

Ingredients

  • 1 lb. ground chuck or round
  • Salt and pepper
  • 3 tbsp salted butter
  • 1/2 white onions, finely diced
  • American cheese slices
  • 1 package square slider buns

Instructions

  • Roll ground beef out flat on wax or parchment paper, almost paper thin and transfer to baking sheet on wax paper; cut into 2"x2" squares.
  • Sprinkle with salt and pepper and place in freezer for at least 30 minutes, but no more than overnight.
  • Melt butter on a flattop griddle or large frying pan over medium high heat and add onions, saute until translucent, about 3-5 minutes; remove from heat.
  • Add burgers straight from the freezer, a few at a time, to griddle.
  • Sear each for 1-2 minutes, then flip, add a spoonful of onions on top, top with bottom part of bun, then top that with top part of bun. Let them grill for about 1 minute.
  • Remove from pan; remove top part of bun, flip over and add slice of cheese, a squeeze of mustard and pickle slice.
  • Top with top part of bun.
  • Serve.
http://www.dixiechikcooks.com/copycat-krystal-burgers/

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