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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Loaded Stuffed Crust Pizza

Like cheese?
Stuffed Crust Pizza | Dixie Chik Cooks I love a good stuffed crust pizza.
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I make pizza all the time – deep pan in my cast iron, thin crusts on a cookie sheet, and a nice in between crust on my pizza stone. For some reason, I haven’t thought to make my own stuffed crust; I think maybe I saw it as cumbersome or difficult, but it’s not at all.
It’s basically cutting cold Mozzarella cheese in strips and wrapping the edges of your crust around them. I was concerned about the cheese oozing out during baking, but it was fine.

No cheese was lost in the making of this pizza.
Stuffed Crust Pizza For the toppings, I went with what is more than likely a meat lover’s combination. Pepperoni, salami, ground beef with onions, peppers and olives. It was outstanding.

The cheese is a mix of provolone and muenster (my favorite for pizza) and of course, mozzarella, with most of the cheese intentionally layered on the toppings as opposed to underneath. I don’t know why; I just like it that way.

I honestly don’t know why more people enjoy making their own pizzas at home. I love the ability to control the thickness, toppings, sauce, etc. without being at the mercy of strange people that I don’t know putting their nasty hands all over my food (sorry for that visual).  It’s also fun to do; kinda therapeutic.

Here’s your printable-

Stuffed Crust Pizza

Stuffed Crust Pizza


  • 2 1/2 cups warm water
  • 1 tsp fast acting yeast
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup olive oil, plus more for oiling bowl and pizza stone
  • 16 oz mozzarella cheese sticks, cut into 1" sticks
  • Pizza sauce
  • 16 oz. Mozzarella cheese, shredded
  • 16 oz. Provolone cheese slices
  • 16 oz. Muenster cheese, shredded
  • 6 oz. pepperoni slices
  • 6 oz. salami slices
  • 1/2 lb. ground beef, browned
  • 1 white onion, diced
  • 1 green pepper, diced
  • Green and black olives, chopped
  • 2 tbsp. fennel seeds
  • Italian seasoning


  • Sprinkle yeast over water and let activate, about 10 minutes.
  • Combine flour and salt in the bowl of a stand mixer, add olive oil and water/yeast mixture and mix on low until thoroughly combined.
  • Toss with a little more oil and cover with dish towel while you prepare the rest of the ingredients.
  • Preheat oven to 500 degrees.
  • Lightly rub pizza stone with olive oil.
  • Roll half of dough out using a rolling pin or your hands (I just use my hands), and place on pizza stone with the edges stretched out beyond the edges of the stone.
  • Place string cheese pieces on the dough, making a circle along the edges of the pizza stone and wrap the end of dough over the cheese, pressing to seal.
  • Spread pizza sauce over center of dough and add 16 oz. of Muenster cheese, followed by pepperoni, salami, ground beef, onion, pepper, olives and fennel seeds.
  • Top with remaining cheese and sprinkle with Italian seasoning and bake for 10-12 minutes, until cheese is bubbly and edges of crust are slightly brown.

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Cooking With Cast Iron: 24 Ways To Use The Best Pan In Your Kitchen

If you don’t know how awesome it is to cook with a cast iron skillet, you’re missing out.

It’s a rock star when it comes to searing, just plain cooking over high heat and charring. The best steaks are made in a cast iron pan, and pizzas are stellar in a cast iron skillet.

Buffalo Chicken Pizza However, they’re more versatile than that. There’s so many things you can do with them such as baking and simmering – you can even put this beauty on the grill. It’s a resilient must-have kitchen piece.
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Because I love cooking with them so much, I’ve put together a list of 21 fantastic cast iron skillet recipes for your repertoire. There’s everything from breakfast through dinner on this list.

Click here to see my 24 Ways To Use The Best Pan In Your Kitchen!

This post was originally published on Parade Community Table Magazine by me.

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Asian French Dip

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


  • 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


  • 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.
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Jalapeno Sloppy Joe Sheet Pan Pachos


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



  • 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.

Jalapeno Sloppy Joe Sheet Pan Pachos

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