25 Must Have Soups, Stews and Chilis

It’s definitely that time of year…

Soup time!

Temperatures have dropped, and we all need something warm and filling. There’s nothing more comforting than a hot bowl of soup; but it has to be good! A store-bought can of soup just doesn’t cut it when you can spend minimal time at home putting something together that will more than likely give you multiple meals. As a matter of fact, most soups and stews taste better after they’ve been in the fridge for a day or two.

Below is my Salsa Verde Lime Chicken Chili – You have to make this, it’s amazing any time of the year.

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Whether you like broth-based or creamy, heartier soups, you’ll definitely find something here for your tastebuds. Not only are they typically budget-friendly, these are pretty easy to put together. Most you can choose to put in the Crock-Pot, as opposed to making on the stove, which makes for easier weeknights.

Go here to see the gallery of all 25 and get the recipes.

This was originally published on Community Table/Parade.

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Mushroom Burger with Horseradish Ladled Cheese

At this point you all know how much I love to make burgers.

Just putting the elements together to make one taste profile is fun for me. I absolutely adore it. You will love this one if you’re a mushroom fan; I happen to love them.
Mushroom Burger with Horseradish Ladled Cheese This is not a very complex burger. Complex in taste, yes.
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The only time consuming element is the cheese sauce, and it’s not really difficult at all. You basically begin my making a roux and add the cheese. The mushrooms are so important here. Please, for the love of God, don’t use canned mushrooms. You’ll ruin this. It may be tempting, but it’s really not worth it.

The cheese I used is Cabot’s Horseradish Cheddar. I’ve found so many things to put this cheese on – it’s not quite as hard as most white cheddars.

Cabot rocks. They couldn’t make bad cheese if they tried.

I did add bacon to this, and it adds a nice salty crunch. As far as the bun, I chose Hawaiian rolls. I typically don’t use them frequently because they’re sweet as hell. However, the horseradish cheese combined with the mushrooms and bacon offset it really well. It’s a fantastic flavor combination. In other words, this tastes absofuckingmazing.

With the cheese, you can add as much or little cayenne as you want. I personally like heat.

But you knew that.
I had to do the obligatory bite shot with this one.

Here’s your printable –

Mushroom Burger with Horseradish Ladled Cheese

Mushroom Burger with Horseradish Ladled Cheese

Ingredients

  • 1 pound ground round
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Moore's Original Marinade, divided
  • 1 lb fresh mushrooms, rinsed
  • 2 tbsp salted butter
  • 1/2 lb bacon, cooked
  • 1 pkg Hawaiian rolls
  • 2 tbsp salted butter
  • 8 oz Cabot Horseradish Cheddar
  • 2 tbsp all purpose flour
  • 1 cup of milk (may need more!)
  • 1 tsp cayenne
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • Arugula, rinsed

Instructions

  • Combine ground round, Worcestershire sauce and 1 tbsp Moore's; form into burgers.
  • Cook in a saute pan and remove, keeping the sauce.
  • Add mushrooms and butter, sprinkle with salt and saute for about 10 minutes, stirring.
  • Remove mushrooms from pan, and add the halved rolls over medium heat; remove.
  • To make ladled cheese, add butter to a sauce pan over medium heat; when melted add flour and whisk to combine.
  • Add milk while whisking, and turn heat down to medium low. Add cheese, stirring to combine.
  • Add cayenne, salt and pepper and continue stirring until melted.
  • Add arugular to bottom half of Hawaiian roll, followed by bacon, burger, ladled cheese and mushrooms. Top with remaining bun.
http://www.dixiechikcooks.com/mushroom-burger-with-horseradish-ladled-cheese/

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Black Bean and Beef Skillet Enchiladas

You know you have to get your Mexican fix.
Skillet Enchiladas One of my favorite things to make is enchiladas.
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I think it’s really for the same reason I love to make lasagna; the layering and ingredients make it so much fun and I tend to enjoy making something that’s time consuming. Not to mention the fact that they’re very conducive to adding jalapenos. Hell, it wouldn’t matter if it was Mexican food or not, I’ll put jalapenos on whatever I want to.

I like flour tortillas; if you want to use corn feel free to. I just like the texture better.

There’s something magical about using a cast iron skillet – it makes everything taste amazing. I adore making steaks in it, too. Go here to check out a couple of my favorites.

The queso isn’t difficult at all – it’s basically a roux with cheese added. I just prefer to make my own because it’s richer and you can control how much cheese, how much heat, etc.

Make extra so you can have dip for chips, and you could even add sour cream to it if you wanted to.
Beef and Bean Enchiladas Don’t forget the cilantro – it’s such an important element to this flavor profile.

Here’s your printable-

Black Bean and Beef Skillet Enchiladas

Black Bean and Beef Skillet Enchiladas

Ingredients

    For the Enchiladas:
  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 1 cup water
  • 1 can black beans
  • 12 flour tortillas (soft taco size)
  • Cilantro, chopped
  • Sour cream
  • Fresh jalapenos, sliced
  • 2 Roma tomatoes, diced (or whatever your favorite tomato is)
  • For the Queso:
  • 4 tbsp. salted butter
  • 2 tbsp. flour
  • 1 cup whole milk
  • 1/2 block mild cheddar, shredded
  • 1/2 block sharp white cheddar, shredded
  • 1 tsp cayenne pepper
  • 1 can Rotel

Instructions

    For the Enchiladas:
  • Preheat oven to 350 degrees.
  • Brown the ground beef, add taco seasoning and water; stir to combine and simmer until it starts to thicken.
  • Add beans and stir.
  • Add beef/bean mixture to center of tortillas; roll and add to prepared skillet.
  • Pour queso over enchiladas and bake for 30 minutes.
  • Add cilantro, sour cream, tomatoes and jalapenos.
  • For the Queso:
  • Add butter to a medium size sauce pan over medium heat; melt and add flour; whisk to combine.
  • Add milk, continuing to whisk, add cheeses and stir to melt.
  • Add Rotel, increasing heat to bring to a slow boil.
  • Remove from heat.
http://www.dixiechikcooks.com/black-bean-and-beef-skillet-enchiladas/

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Pancake Battered Chicken

It’s a crazy, addictive thing, this pancake battering.

Since making Pancake Battered Jalapeno Poppers, I’ve been hooked on rolling things around in pancake batter. It’s hard to go wrong when it coats so well, has a slightly sweetness to it, and fries so beautifully golden brown.

This chicken was actually one of my favorite random out-of-nowhere ideas.
Pancake Battered Chicken | Dixie Chik Cooks Y’all know how much I like fun food.
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I made two dipping sauces, one with hoisin sauce, sesame oil and Worcestershire, and one with spicy mustard and honey.

By the way, have you ever smelled sesame oil? Oh my word…

It smells like heaven.
This is like the epitome of brunch heaven.

Just add a couple of strong Bloody Mary’s and you’ll be set.

This batter is not only easy to make, it fries in a damn flash. No waiting here. You literally throw the pancake mix in a bowl with water and roll your chicken around in it, then fry. I used Krusteaz Protein Buttermilk Pancake mix. It’s by far the fluffiest pancake mix I think I’ve ever used.

Here’s your printable-

Pancake Battered Chicken

Pancake Battered Chicken

Ingredients

  • 1 lb. chicken breasts, cut into 2" cubes
  • Salt and pepper
  • 1 cup Krusteaz Protein Buttermilk Pancake mix
  • 3/4 cup water
  • 4 cups sunflower oil, for frying
  • 1/2 cup spicy mustard
  • 2 tbsp honey
  • 1/4 cup hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp Worcestershire sauce
  • Fresh flat leaf parsley

Instructions

  • Sprinkle chicken with salt and pepper.
  • Combine pancake mix with water.
  • Heat oil to 350 degrees.
  • Toss chicken in pancake batter; toss to coat.
  • Fry for one to two minutes, until golden brown.
  • Mix mustard and honey together.
  • Mix hoisin, sesame oil and Worcestershire sauce together.
  • Sprinkle chicken with parsley and serve with dips.
http://www.dixiechikcooks.com/pancake-battered-chicken/

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Smoked Lemon Pepper Wings

So…I’m definitely on a smoking kick at the moment.
Smoked Lemon Pepper Wings Once I really understood the process, I fell completely in love with it. I’m smoking everything I can get my hands on; chicken, beef, potatoes, cheese.
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I think I may have a smoking problem, like a bag of charcoal a day habit.

(Fine, I’m kidding). But I am loving my smoker, and look for any excuse to use it.
What has surprised me the most is that smoking is a lot like grilling; I always assumed it was much more tedious and difficult.

I recently bought a Char-Griller Double Play grill, which gives me both gas and charcoal barrels, and I bought the smoker box that attaches to the side.
It’s just not. I can throw my stuff on the grates just like I do with my charcoal or gas grill; the only differences are time and the beautiful smokiness that this type of cooking imparts.
Smoked Lemon Pepper Wings AND it’s fun. Even though it takes some patience, there’s definitely something to be said about the thrill of anticipation.

Look for a smoked beer can burger coming up in the next week or two! I have some delicious plans.

Here’s your printable-

Smoked Lemon Pepper Wings

Smoked Lemon Pepper Wings

Ingredients

  • 2 tbsp lemon pepper seasoning
  • 2 tbsp onion powder
  • 1 tbsp seasoned salt
  • 1 tbsp Italian seasoning
  • Zest of one lemon
  • 1/2 cup canola oil
  • 2 pounds chicken wings, rinsed and pat dry
  • Flat leaf parsley, roughly chopped

Instructions

  • Prepare smoker by bringing heat to 250 and spray grates with cooking spray.
  • Combine lemon pepper through oil in a large mixing bowl.
  • Add wings and toss to coat.
  • Smoke for 2 hours, until chicken temp registers 185 degrees.
http://www.dixiechikcooks.com/smoked-lemon-pepper-wings/

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