Lemon Tarragon Crab Cakes

I’m in love with this recipe.
Lemon Tarragon Crab Cakes The reason?
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Tarragon.

If you haven’t paid attention to this beautiful herb, do it. What’s really crazy is that I hate licorice, and Tarragon is very licorice-y. Kinda. Isn’t that strange??

You just have to trust me here. The first time I experienced it was in chicken salad from Publix. From that point on, I was hooked; I so fell in love with that damn chicken salad.

If you didn’t know, pairing lemon with tarragon is outstanding. I think they were made for eachother.
It adds something so unique to these.

I also made a couple of sauces, because you know I can’t stand a lot of nakedness when it comes to my food.
Lemon Tarragon Crab Cakes One is a remoulade sauce – one of my very favorites. This one pairs absolutely perfectly with the lemon tarragon flavors.

The other is a dill caper sauce. This sauce is a nice contrast to the flavors in the crabcakes themselves.
I like both complimenting and contrasting – lots of variety. It’s just how I like my sauces.

Oh, by the way, do you like that cute little polka-dotted tray? I got it in my PopSugar Must Have Box – if you want yours go here and sign up for a subscription.

Here’s your printable –

Lemon Tarragon Crab Cakes

Lemon Tarragon Crab Cakes

Ingredients

    Crabcakes
  • 1 pound lump crab meat
  • 2 large eggs, whisked
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 2 tbsp tarragon
  • 1 tbsp seasoned salt
  • 1/2 cup breadcrumbs
  • Canola or sunflower oil, for frying
  • Remoulade Sauce
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp flat-leaf Italian parsley
  • 1 tbsp hot sauce
  • 2 tsp mustard
  • 2 cloves garlic, minced
  • 2 tsp capers, roughly chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • Roma tomato slices, optional, for serving
  • Dill Caper Sauce
  • 3/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream
  • 1/4 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp capers
  • 2 tsp fresh dill
  • 1 tsp salt
  • 1 tsp coarsely ground pepper

Instructions

    Crabcakes
  • Combine all ingredients, form into 6 cakes, place on wax paper and refrigerate for an hour.
  • Bring oil to 350 degrees in a medium size sauce pan or dutch oven.
  • Fry cakes for 1-2 minutes on each side, until golden brown; drain on paper towels.
  • Remoulade Sauce
  • Combine all ingredients and refrigerate until ready to serve.
  • Dill Caper Sauce
  • Combine all ingredients and refrigerate until ready to serve.
http://www.dixiechikcooks.com/lemon-tarragon-crab-cakes/
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Chipotle Peach Meatloaf

Let me go ahead and preface this post with a pretty picture, because meatloaf has a bad reputation for sucking, not to mention the fact that the word “meatloaf” is so unappetizing to me.

But, my meatloaf absolutely does not suck.
Chipotle Peach Meatloaf It’s savory, a little peachy and a tad bit spicy. The chipotle is a good, mild heat, but smoky is the best way to describe it. Paired with the peaches, it’s such a good combination.
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Growing up, I would only eat my mother’s meatloaf. It’s hands down the best I’ve ever had. She has a pretty elaborate recipe, one that she has to date never documented, but she could definitely make it in her sleep. My favorite part is that she puts cheddar cheese slices on top, then adds sliced green olives; it’s the only way I really know meatloaf. I also dipped it in ketchup, oh and it also has “burnt ends”; those pieces are the best.

So, because others’ meatloaves looked nasty, and I would only eat hers, I would never order meatloaf in a restaurant, or eat it at school, ever. I still don’t.

That being said, I’ve tried a few of my own versions, one of them being Italian (which is extremely delicious, and I will be sharing soon), and this one being just so good I had to document it.

I added fresh thyme to the meatloaf itself, along with parmesan cheese. The parm gives it a nice depth of flavor without being overly cheesy. The bacon on top, well, that speaks for itself.

Everything is better with bacon.

Using leftovers, I made cute little crostinis with candied jalapenos…
Chipotle Peach Meatloaf Here’s your printable-

Chipotle Peach Meatloaf

Ingredients

  • 1 1/2 peaches, peeled
  • 1 1/2 chipotle peppers
  • 1 tbsp garlic
  • 1 1/2 cups ketchup
  • 1 tsp smoke flavor
  • 1 tsp cayenne
  • 1 tbsp mustard
  • 1 tbsp salt
  • 1/4 cup apple cider vinegar
  • 2 lbs ground round
  • 1 yellow onion, diced
  • 1 egg
  • 1/2 sleeve saltine crackers, crushed
  • 1 cup Parmesan cheese, grated
  • 1 tbsp Worcestershire
  • 2 tbsp seasoned salt
  • 3 springs fresh thyme
  • 1 tbsp flat leaf parsley
  • 1/2 lb bacon, cooked and crumbled

Instructions

  • Preheat oven to 375 degrees, and spray a ceramic shallow dish with cooking spray.
  • Combine peaches through vinegar in a food processor and pulse until smooth; add to a sauce pan and bring to a low boil, stirring to make sure it doesn't scald. Remove from heat and cover.
  • Mix ground round, onion, egg, crackers, Worcestershire, seasoned salt and thyme by hand or a big spoon; form into a "meatloaf".
  • Bake for 30 minutes, then pour chipotle peach sauce over meatloaf and spread to coat; bake 30 more minutes.
  • Remove from oven and top with crumbled bacon and parsley.
  • Serve
http://www.dixiechikcooks.com/chipotle-peach-meatloaf/
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Brunch Burger

Your boring ass breakfast called.

It wants to be this.
I mean, how many ways do you think a girl can make a burger?

I just can’t stop; making burgers is kinda my crack. This is my Brunch Burger, complete with runny egg and all.

The buns are actually pancakes.

Yep.

I made my batter pretty thick and used one of my big canning jar lids as a mold – it worked like a freakin’ charm. The brand I used was Krusteaz Protein Buttermilk Pancake Mix.
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I love brunch for a few different reasons.

The main reason is that it’s probably the most laid back meal ever. Think 11 o’clock mimosas with a loaded omelet, Bloody Mary’s with eggs benedict…you get my point.

This burger is the epitome of brunch. It’s hearty, delicious and very middle of the road. You can customize it any way you want to. I made a half ground chicken, half ground pork burger with chopped jalapenos in the mix. You didn’t expect anything less, did you? I also added bacon, fresh tomato, pepperjack cheese and a runny egg.

It’s stunning.
Brunch Burger It’s brunchalicious.

Here’s your printable –

Brunch Burger

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 Burgers

Brunch Burger

Ingredients

  • 1 batch Krusteaz Protein Buttermilk Pancakes - reducing the water by 1 tbsp.
  • 1/2 lb ground chicken
  • 1/2 lb ground pork
  • 1 jalapeno, diced (you could also use 2 tbsp chopped pickled jalapenos)
  • 2 tbsp seasoned salt
  • 2 tbsp Worcestershire sauce
  • 4 fresh eggs, cooked over medium
  • Bacon, cooked
  • Fresh tomato, sliced
  • Pepperjack cheese, sliced

Instructions

  • Make buns by heating prepared griddle or pan to 350 degrees, add batter to the center of sprayed canning jar lids; remove lid and flip.
  • Combine ground chicken, pork, jalapeno, salt and Worcestershire; form into four burgers and grill or pan fry until done.
  • Make eggs - I cook mine over medium heat in a little butter until whites are almost done, then add about a tbsp of water and cover until yolk starts to look opaque.
  • Assemble burger by adding cheese to one pancake, followed by bacon, tomato, burger, then egg; top with another pancake.

Notes

Keep in mind to thoroughly spray the inside of your canning lid so none of the batter sticks to the inside.

Also, make eggs at the very end - You want runny yolks!

http://www.dixiechikcooks.com/brunch-burger/

P.S.  –  To see more of my burgers go here, here, here and here. (That’s just a few!)

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Crock Pot Macaroni and Cheese

Here’s another delicious recipe by another fantastic food blogger friend of mine, Deanna from Seduction In the Kitchen! You’ll love this…

This Crock Pot Macaroni and Cheese debut here on Seduction in the Kitchen on 1/16/2014. It is my 3rd most looked at recipe on here. I think it is because this version of Crock Pot Macaroni and Cheese doesn’t involve adding cream cheese to make it. Other Crock Pot Macaroni and Cheese uses cream cheese.

This recipe was one of the first recipes that I stopped using an iPhone with and went with a regular digital camera. I had just got the eBook on food photography. So I was applying the lessons I learned.
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My styling back then was the rose. I used that rose in every photo from that pain out. Why? I liked it. I wanted people to know that was my photo, I guess it would be my signature was what I was thinking back then.

I was happy about how that photo came out. I remember I posted in a recipe group on Facebook the link to this Crock Pot Macaroni and Cheese and some woman replied, “That’s a fake photo, This is Kraft Macaroni and Cheese.” I can’t remember her exact wording but it was something like that, she went on to say how Velveeta shells were the best. That was my first taste of comments that make you laugh. The woman never even read my post. Had she just went to the post, she would have seen I use Velveeta shreds to make this cheesy dish.

Like Chicken Watermelon Salad with Casa Noble Tequila Lime VinaigretteEasy Brownies, and  Crock Pot Cheesy Bacon Potatoes, I decided this recipe needed a makeover. This recipe is favorite of mine, the basis is actually my mother’s recipe. It is she who uses the secret ingredient, cream of celery soup.
When I told her originally on the phone that I am making her mac n cheese, only I am doing it in the slow cooker, she makes on the stove.  She said to me make sure you have it very juicy, you do not want to be dry. So I made a small adjustment to it Instead of using all milk, I added the addition of heavy cream to it. The heavy cream would help in keeping is gooey. It turned out to be a good choice to do.

There is something special about that feeling of comfort. That is maybe why we always have a special place for certain foods and that is why we call it comfort foods. A helping of a special dish, it fills you up with not only good taste but memories as well.

Macaroni and Cheese is one of those comfort foods many of us hold dear. For most, it is a great family dish that is served. It is filling, the gooey cheesy macaroni, it made with love and taste so good.
Yes, you can make a box kind, but there is nothing like a good homemade mac and cheese. Plus the one you make for your family sometimes is a recipe handed down to you from your mother. For most, it is a great family dish that is served.

Crock Pot Macaroni and Cheese

Ingredients

  • 1 16 oz box elbow macaroni
  • 1 8 oz can of chicken stock
  • 1 can of cream of celery soup
  • 1 cup 2% milk
  • 1 cup heavy cream
  • 1 stick of unsalted butter
  • 2 cups of Velveeta shredded cheese

Instructions

  • In a pot add the chicken broth and add enough water to fill the pot 3/4 of the way of the pot, bring to a boil. Add the macaroni and cook it till it is done.
  • As the macaroni is cooking, combine the cream of celery soup in a crock pot.
  • Take the can that the cream of celery was in and fill it up with milk. (appx 1 cup) Add it to the crock pot
  • Then do the same with the heavy cream, Fill the can with it and add it to the crock pot.
  • Stir it all together.
  • Add the cheese and the butter to the mix in the slow cooker.
  • Put the crock pot on low and cover it until the macaroni is done boiling.
  • When the macaroni is done boiling, drain it and then add it to the cheese mixture in the crock pot.
  • Stir it all together then cover it back up.
  • Continue to cook the macaroni and cheese on low for about 3 hours. Every once in a while just give it a stir.
  • When it is done, spoon some out and ENJOY!
http://www.dixiechikcooks.com/crock-pot-macaroni-and-cheese/
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Reubenesque Reuben Sauce

Right now I’m in the middle of moving! I sold my house and starting a brand new chapter in my life (kinda, sorta). However, you’re in luck! A couple of my very talented food blogger friends will be guest posting on Dixie Chik Cooks this week. I’m such a lucky girl to have such kick ass friends! Today, Michele from Bacon Fatte is guest posting. 

I wanted a Reuben sauce that didn’t get lost in the sandwich. It had to hold its own against the dark, rich pumpernickel bread and the bold, tart sauerkraut.

When I finally decided to make my own Reubens, I also decided to make my own Reuben sauce. There are a million different recipes out there, and after playing around with just about every one of them I finally came up with a version that I really liked.

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Of course, it also had to play nicely with the corned beef or pastrami – whichever one happened to be the deli pick of the day. And I like a Reuben sauce with a little texture, so it had to have an ever so slightly chunky consistency amid all the creaminess. Tasty dried onion flakes and plenty of finely chopped cornichons add just enough “bark” to the “bite” of this Reuben sauce. And a few squeezes of fresh lemon juice brighten and balance the rich tomato paste and Worcestershire.

What I ended up with hit all the important points on my list, and then some.

The name of the recipe, of course, implies what it’s intended for. But don’t let that stop you from enjoying reuben sauce in other ways, such as:

  • A tasty chicken, turkey and fish sandwich spread
  • a zingy dip for chicken tenders and fish fingers
  • sauce for grilled or roasted chicken, fish and pork
  • sauce for grilled or roasted vegetables such as potatoes, asparagus, brussels sprouts, etc.
  • sauce for tacos; excellent with carnitas (just add a few splashes of your fave hot sauce)

The name of this recipe is also a bit tongue-in-cheeky because one wouldn’t exactly call this a light recipe, but then again, we’re not pairing it with carrot sticks. It’s meant to be good… And it is!

Reuben sandwiches are the kind of thing you crave (at least, I do…), and when you have one, you want it to be really good. They’re meant to be bold and tangy. They’re supposed to have a lot of flavor – pleasant, pungent “in your face” flavor.

Because classic reubens have relatively few ingredients, good quality ingredients make all the difference. Start with a fresh baked pumpernickel. Get the good pastrami or corned beef, and if you can find the stuff with the peppered edges, even better! The same goes for the Swiss cheese – the nice, thick deli slices that melt unapologetically when you toast your reubens are the best.

And let’s talk about the kraut, y’all. Reubens need good, tart sour kraut with some crunch – not some whimpy, wilted wannabe cooked cabbage salad. I cut my teeth on my German grandmother’s home-grown, homemade sour kraut. It had plenty of pucker power which set the bar pretty high when I started looking for store bought versions later in life. After a few trials, we found Frank’s Kraut and we love it. I think even my grandmother would approve. She’d probably question the teaspoon of celery seeds (per 32 ounce jar) that I toss in when I make kraut, but I think she’d get it after she tasted it. {Wink!}

As for how you put the whole thing together, that’s another story. Just like the ingredients used (and, yes, the aforementioned “must haves” are my personal faves but you may very well have other ideas…), the end result is all about personal preferences.

But, details matter here, my friends… Details. Matter.

7 Steps for a great Open Face Reuben

Like open face sammies? (Me too!) A good open face sammy is all about balance: Not too sparse so it’s more of an app than a long-awaited main course, but not so heavily piled that you end up with a big soggy blob. You call the shots with your sammies, but for a little bit of crunch, and a whole lot of tangy, melty, reuben deliciousness without too much bulk, here’s my “7 Step Reuben Program”:

  1. Slather copious amounts of reuben sauce on the bread (because it’s all about the sauce here!)
  2. Pile on a healthy amount of beautiful pepper-crusted pastrami
  3. Sprinkle on a nice helping of kraut (make sure to squeeze out the excess liquid first so you don’t end up with saturated bread). See above note about adding celery seeds to your kraut… Just sayin’.
  4. Finish with strips or shreds of good Swiss rather than just laying a slice on top.
    1. In my experience, if you just cover the the sammy with a thick slice of cheese, the heat doesn’t distribute well enough through the ingredients below. Break it up a bit, and all the flavors warm and come together beautifully.
  5. Place sammies on a baking sheet, and toast under the broiler for 3 – 5 minutes or so.
    1. I determine “doneness” when I see the edges of my bread darken as they toast, the color of the reuben sauce intensifies as it caramelizes, and the Swiss becomes a beautifully melted mess on top of it all.
  6. When ready, pull the pan out of the oven, top with more sauce and – if you’re a crazy garnish fanatic like I am – sprinkle more finely chopped cornichons on top.

Full-On, Pan-Toasted Reuben ‘Melt’

If you want even more of the good things that make reubens so crave-worthy, go all the way:

  1. Pre-heat a pan on the stove top over medium-low heat.
  2. Butter the “outsides” of two pieces of bread, then lay bread – buttered sides down – on a plate, and follow steps 1 – 4 above.
  3. Once layered, put the top piece of bread on your sammy and place the whole thing – buttered side down – into the pre-heated pan.
  4. Cook the first side for a minute or two until bread is toasted to your liking. Then flip the reuben over with a spatula, and repeat the cooking process.
  5. When both sides are toasted, remove from pan, plate, and devour while warm, crunchy, melty and unabashedly delicious.

Think about it… After you’ve gone through the trouble of getting all the good stuff to make the best tasting reubens to cure your cravings, a lack luster sauce just wouldn’t do. Don’t risk it… Whip up a batch of this reuben sauce instead, and as always…

Enjoy!

Reubenesque Reuben Sauce

Yield: 2 cups

This wonderfully complex, easy to make “Reubenesque” Reuben Sauce will make all your reuben sammy dreams come true! Also great on chicken, fish, pork and veggies… Take a look!

Ingredients

  • 1 cup mayonnaise
  • ¾ cup ketchup
  • 1 Tablespoon tomato paste
  • 3 Tablespoons cornichons, finely chopped (about 6 cornichons)
  • 1 teaspoon capers, finely chopped
  • 2 teaspoons dried onion flakes
  • ¼ teaspoon garlic powder
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon Worchestershire
  • Fresh ground black pepper to taste

Instructions

  • In a small glass mixing bowl, combine the ingredients and stir well. Cover and refrigerate for 30 minutes or so to allow flavors to marry before enjoying.

Notes

Can be refrigerated in an air tight, glass/non-reactive container for up to 24 hours. It’s fine for a couple of days, but definitely starts to lose it’s luster after that.

http://www.dixiechikcooks.com/reubenesque-reuben-sauce/

Other ways to enjoy this sauce:

  • chicken, turkey and fish sandwich spread
  • dip for chicken tenders and fish fingers
  • sauce for grilled or roasted chicken, fish and pork
  • sauce for grilled or roasted vegetables such as potatoes, asparagus, brussels sprouts, etc.
  • sauce for tacos; excellent with carnitas (just add a few splashes of your fave hot sauce)!

 

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