White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

I made an executive decision.

I decided shit needed to be changed.
imgp4505 As in shit – I mean green bean casserole. You know, the regular ass version.

It’s almost Thanksgiving 2017; let’s shake things up a bit.

As much as I love the traditional green bean casserole, y’all know I have to be different.
Continue reading

This one has a white cheddar and cayenne base, but I did use cream of chicken soup – you know keeping with tradition and all. I also made my own onion strings and added some Cajun seasoning to the batter instead of using store bought crunchy ones (aka canned).

I just can’t leave well enough alone. It’s something I have definitely come to accept.
White Cheddar Green Bean and Orzo Casserole with Fried Onion Strings The real fried onions actually make a huge difference. SO. GOOD.

Another thing I did was to add orzo, which is a baby pasta that kinda looks like rice; it’s so cute. It just adds another element to the already delicious concoction. This whole dish is so creamy, cheesy and crunchy. All the things a good, fattening, indulgent casserole should be. And, yes, there’s some green beans in there. Damn, I wouldn’t leave those out, but I know you were questioning it…

If your job is to take a casserole to Thanksgiving, don’t you want to stand out in a table full of traditional, maybe plain, turkey day dishes??

Yes, yes – of course you do.

I actually should have added bacon to this, but I didn’t think about it when I was making it…I will next time. You live and you learn.

Maybe you could do that and let me know how that goes? You’ll love the cheese sauce I made for this; it’s SO damn good.
White Cheddar Green Bean Orzo Casserole with Fried Onion Strings

Here’s your printable-

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp cajun seasoning
  • 1 whole yellow onion, sliced thin
  • 2 eggs, whisked
  • 2 cups peanut oil
  • 1 1/2 cups orzo, cooked according to package directions
  • 2 14.5 oz. cans green beans
  • This cheese sauce
  • 1 can cream of chicken soup
  • 1/2 cup whole milk
  • 3/4 cup sour cream
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Combine flour, cornmeal, salt, pepper and cajun seasoning in a large bowl.
  • Dip onion slices in egg, then flour mixture, and repeat one more time.
  • Heat peanut oil to 365 degrees.
  • Fry onion strings in batches, try not to overcrowd, about 30 seconds at a time, drain on paper towels.
  • Make cheese sauce, and while still in pan add soup and milk, whisking.
  • Add sour cream, and continue to whisk until combined.
  • Salt and pepper to taste.
  • Combine orzo, green beans and cheese sauce in a large mixing bowl and pour into a baking dish.
  • Bake for 30 minutes, until bubbly.
  • Top with onion strings and bake for 3 more minutes, remove from oven.

Notes

Instead of adding the jalapeno to cheese sauce, I left it out and added cayenne pepper instead, about 1 tsp.

http://www.dixiechikcooks.com/white-cheddar-green-bean-orzo-casserole-with-fried-onions-strings/

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

Print Friendly, PDF & Email

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.

Continue reading

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.

Print Friendly, PDF & Email

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.
Continue reading

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/

Mushroom Burger with Horseradish Ladled Cheese

Print Friendly, PDF & Email

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.
Continue reading

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/

Black Bean and Beef Skillet Enchiladas

Print Friendly, PDF & Email

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.
Continue reading

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/

Print Friendly, PDF & Email