Spicy Puttanesca Meat Lover’s Pizza

Oh.My.Word
This is one of the best pizzas I’ve ever made.

I did it with the help of these three gems sent to me by OXO
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Their Non Stick Pro Pizza Pan (15″)
Complete Grate & Slice Set

and 4″ Pizza Wheel for Nonstick Pans (I’m SO in love with this thing)

The pizza wheel may not look very sharp because it’s made of durable plastic, but it’s actually the best pizza wheel I own now. It’s surprisingly sharp with its tapered edge. The Grate & Slice set is phenomenal. I’ve used it so many times I can’t keep it out of the dishwasher. I easily sliced through two big jalapeno peppers in mere seconds with this thing. It has both coarse and medium grating options, can be placed over a bowl or on top of the lid that doubles as a container for storing and measuring. I’m in love.

The pizza pan is definitely nonstick, and very easy to clean.

Now, onto the pizza. Spicy Puttanesca Meat Lover's Pizza I added “Puttanesca” to the name because I included two different olives in the toppings, although Puttanesca typically refers to a tomato sauce made with olives, capers and anchovies. I used three cheeses – ricotta, Muenster and sharp cheddar.

Keep in mind that I used a little less than half of the dough recipe, and pushed it out pretty thin. Feel free to use as much of the dough and make it as thick as you like.
Spicy Puttanesca Pizza Three meats adorn this beauty – grilled chopped, ground beef and pastrami. Fresh jalapenos round this out to make one beautiful pizza.

Here’s your printable-

Spicy Puttanesca Meat Lover’s Pizza

Spicy Puttanesca Meat Lover’s Pizza

Ingredients

  • This pizza dough
  • 3/4 cup ricotta cheese
  • 2 tbsp garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups tomato sauce
  • Pastrami, chopped
  • Ground beef, browned and drained
  • 1 boneless, skinless chicken breast, cooked and chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup Spanich olives, sliced
  • 2 jalapenos, washed and sliced
  • 2 cups Muenster cheese, shredded
  • 2 cups Cabot Seriously Sharp Cheddar, shredded
  • Dried oregano

Instructions

  • Preheat oven to 500 degrees.
  • Make pizza dough, and using half, spread on nonstick pizza pan. Cover remaining half of dough and refrigerate for use later.
  • Combine ricotta, garlic, salt and pepper in a bowl; spread on pizza dough.
  • Spread tomato sauce on top of ricotta mixture.
  • Layer the rest of ingredients, sprinkle with oregano and bake for 7-10 minutes, until edges are beginning to brown and cheese is melty and bubbly.
  • Remove and serve.
http://www.dixiechikcooks.com/spicy-puttanesca-meat-lovers-pizza/

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Reuben Burger

It is officially Burger Month, so you’ll be getting some pretty things from me over the next four weeks.

Are you a Reuben fan? Surely you are; I mean – you like ME so you must. This is one of the best burgers I’ve EVER made.

I know I say that every time but I really, really mean it this time.
Reuben Burger It’s the best of both worlds – a juicy burger and the world’s best sandwich ever. Corned beef, sirloin beef, homemade Thousand Island dressing, sauerkraut and white cheddar.
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Damn.
Reuben Burger LOOK.AT.THAT.

Those are carraway seeds, by the way, nestled all snuggly on top.
I’ve come to the conclusion that I love making burgers in ways you typically wouldn’t think of. Like this Shrimp Scampi Burger, or this crazy ass Nacho Burger. That kinda thing makes me so happy.

Make this for your friends. They’ll love you.

Here’s your printable-

Reuben Burger

Reuben Burger

Ingredients

  • 1 lb. ground sirloin
  • 2 tbsp Moore's Original Marinade
  • 2 tbsp Italian parsley, chopped
  • 1 lb. corned beef, chopped
  • 8 slices Cabot Seriously Sharp White Cheddar
  • Sauerkraut
  • Thousand Island Dressing
  • Carraway seeds
  • 4 burger buns (I threw an extra layer of bread in mine, so add 2 more if you want to do that)
  • 2 tbsp salted butter

Instructions

  • Combine ground sirloin, Moore's marinade and parsley; form into 4 burgers; grill or cook on stovetop until done, add cheese until melted and remove from pan.
  • Drain all but 2 tbsp of grease from pan.
  • Heat butter to grease over medium heat and add buns, browning the insides; remove.
  • Assemble burger by adding sirloin burger on bottom, corned beef, sauerkraut, thousand island dressing and carraway seeds.
http://www.dixiechikcooks.com/reuben-burger/

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“Nashville” Hot Chicken

It’s hot as all hell.

And, apparently, it’s from Nashville.
Nashville Hot Chicken This popular chicken apparently originated with a cheating man. Yes, you read that correctly, a cheating man. Just google it, because you need to read the story to get the full effect.

The original Nashville hot chicken combines two components – lard and cayenne pepper. Most of them are also marinated in buttermilk. It’s a “must try” if you’re a Southerner, or so I’ve heard.

Well, if that’s the case, this Southern girl needs to try it. I mean, damn, I’m 40 years old and just now learning about it??? I just really have no time to waste.

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Typically, a paste is made and applied using gloves. I just literally have no time for that. I may screw myself by not having any shits to give, but nevertheless, I can’t help it. I throw caution to the wind, like I usually do, and ditch the gloves. I happen to go unscathed this time; I mean, I could have scalded the shit out of my eyeballs. Or skin. Or whatever else I touched.

Pure luck, I’m sure.

If you want to decrease the heat in this recipe, take the cayenne down a teaspoon or two. But why would you want to??

Add some fresh white bread and dill pickles to round it all out. The day after I made this, I dunked mine in Ranch dressing because I love dipping my food, and as much as I love all things hot, I wanted a different experience.

Don’t hate.
It’s hot, but so worth it. It’s unlike any fried chicken you’ve ever had.

Check out another fantastic spicy chicken recipe and more right here.

Here’s your printable-

Nashville Hot Chicken

Nashville Hot Chicken

Ingredients

  • 3 lbs. boneless chicken thighs
  • 4 cups buttermilk, divided in half
  • 4 tbsp. cayenne pepper
  • 2 tbsp. hot sauce
  • 3 eggs
  • 4 cups all purpose flour
  • 2 tbsp salt
  • 2 tbsp pepper
  • 1 tbsp paprika
  • 2 tbsp. chili powder
  • 1 tsp garlic powder
  • Sunflower oil (for frying)
  • White bread or biscuits and pickles, (for serving)

Instructions

  • Combine 2 cups buttermilk, cayenne and hot sauce; add chicken and let soak for about 2-3 hours.
  • In a large bowl, whisk together remaining buttermilk and eggs.
  • In another large bowl, combine flour through garlic powder.
  • Remove chicken from marinade and dredge in flour mixture, dip in egg mixture, followed by another dredge in flour mixture.
  • Heat oil to 325.
  • Fry chicken in small batches, flipping occasionally, until golden brown and thermometer reads at least 160 degrees.
  • Serve with bread and pickles.

Notes

This is MY version of Nashville Hot Chicken, not a knock off of the original.

http://www.dixiechikcooks.com/nashville-hot-chicken/

Nashville Hot Chicken | Dixie Chik Cooks

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Muffaletta with Olive Tapenade

Question for you…

How do you spell this ↓
Muffaletta Muffaletta or Muffuletta? I literally didn’t know that there was confusion about this.

I’ve recently discovered that there are different ways to spell it.
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However the hell you spell it, hands down this is the best sandwich I’ve ever had. Ok, well, maybe I’m being a bit dramatic but it is definitely phenomenal and I’m officially a fan.
Muffaletta The bread isn’t what is traditionally used. I made this Ciabatta and it was perfect. I absolutely LOVE Ciabatta; it’s a little crunchy on the outside, but nice and soft on the inside. And it has all those cute little holes that soak up flavor. Muffalettas are usually made with a heavy Italian bread, but hey, I do what I want.

Keeping with tradition, I made an olive tapenade to slather on this beautiful thing. Then, I layered the bread with salami, roast beef, prosciutto, pastrami, fresh Mozzarella, Provolone, stone ground mustard and red onions.

I think one of the keys to making a good Muffaletta is the pressing. I pressed mine for about two hours, but one should work just fine. It “marries” the flavors – you want this. I used a 6 pound can of tomatoes on top of a sheet pan, but that isn’t really necessary – a good sized cast iron skillet would work.

Here’s your printable-

Muffaletta with Olive Tapenade

Muffaletta with Olive Tapenade

Ingredients

  • This Ciabatta Recipe
  • 1/2 lb. mixed olives
  • 2 tbsp. capers
  • 1 tbsp. minced garlic
  • 2 tbsp. olive oil
  • 1 tsp. lemon juice
  • 1 tbsp. fresh parsley
  • 1/2 lb. salami
  • 1/2 lb. roast beef
  • 1/2 lb. prosciutto
  • 1/2 lb. pastrami
  • 1/2 lb. fresh Mozzarella, sliced
  • 1/2 lb. provolone, sliced
  • 1/2 red onion, sliced
  • Stone ground mustard

Instructions

  • Make ciabatta and slice one loaf horizontally.
  • Make olive tapenade by combining olives through parsley in a food processor and pulse a few times until finely chopped.
  • Spread tapenade on both slices of bread.
  • Layer the meats and cheeses, followed by onions, and spread with mustard; top with any remaining tapenade.
  • Top with remaining bread slice and wrap sandwich tightly with plastic wrap.
  • Place something large and heavy (like a cast iron skillet) on the sandwich for an hour to press.
  • Cut into squares or rectangles to serve.
http://www.dixiechikcooks.com/muffaletta/

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16 Easy Recipes For Cinco de Mayo

It’s almost Cinco de Mayo! Do you have plans??

This holiday highlights one of my very favorite cuisines – Mexican Food!!

I’ve made you a handy *clickable* collage of some of my best Mexican recipes to help you get prepared to celebrate. Make some tacos, drink some margaritas and enjoy!

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