Spicy Buffalo Patty Melts

I’ve never put much thought into patty melts.


For example, I wouldn’t order a patty melt at Waffle House. But, I’m kinda weird when it comes to certain things at restaurants.

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I tend to prefer my own cooking, especially chicken.


I cannot handle untrimmed chicken – it grosses me out. Holy Lord. As much as I love Chick-Fil-A chicken sandwiches – I have to deconstruct that damn thing to eat it. There’s no way in hell I’ll be sinking my teeth into a nasty piece of chicken ass.

You know what I’m talking about.

That being said, I have no idea why the thought of a patty melt at Waffle House is gross to me – I mean, I eat the hell out of their cheese eggs and raisin toast. I LOVE their raisin toast, and I have to have extra apple butter but for some reason, they are so stingy they tend to give me one little packet at a time. One.


I just don’t see how hoarding apple butter will benefit you financially, Waffle House.

Don’t you want a tip?


This pretty little thing, however, IMGP1370 I would order.

It’s your basic patty melt but slathered in a combination of mayo and buffalo hot sauce on each piece of bread (3).

It makes it special.

Trust me.


Here’s your printable-

Spicy Buffalo Patty Melts

Spicy Buffalo Patty Melts


  • 1 lb ground round
  • 2 tbsp Worcestershire sauce
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 yellow onion, sliced thin
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1/2 lb baby Swiss cheese, sliced thin
  • 1 cup mayonnaise
  • 1 cup Moore's Buffalo Sauce
  • 9 slices Jewish Rye bread, with seeds
  • 1/2 stick salted butter, melted


  • Combine the ground round with Worcestershire sauce, salt and pepper into very thin burgers; you should have about 6. Set aside.
  • Bring the 2 tbsp of olive oil over medium heat in a skillet; add onions, sugar and salt. Saute for about 15-20 minutes, stirring constantly until caramelized.
  • Remove from heat and cover.
  • Mix the mayo and hot sauce together in a small bowl.
  • Brush the bread with butter and add face down back to the pan over medium heat. Top with mayo mixture, burger patty, cheese, another slice of bread, etc. (You're making a double decker).
  • Grill until cheese is melted, flipping halfway through.

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Italian Sausage Subs

You know how there are those recipes you make that come to mind when you’re really, really hungry and you’re not willing to settle for any bullshit food.


You want FOOD. Like, I’ve worked my ass off all day, I’m starving.

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Let’s eat NOW and it needs to be GOOD.

IMGP9182 copy

These fall into that category. I love them.


They’re the epitome of comfort food.

I usually like to add an obscene amount of mustard in lieu of the cheese sauce; but the cheese sauce I made this time was so good I had to share.

Is it obvious I’m hungry?

Here’s your printable-

Italian Sausage Subs

Italian Sausage Subs


  • 1 lb. Italian sausage
  • 4 Sub buns
  • 1/2 onion, sliced
  • 1 green bell pepper, julienned
  • 1 stick butter, halved
  • 1 tsp white sugar
  • 1 tsp salt
  • 3 tbsp salted butter
  • 3 tbsp flour
  • 1 tsp cayenne pepper (I probably added a little more)
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup whole milk
  • 3/4 cup Havarti cheese, shredded
  • 1/2 cup cheddar cheese, shredded


  • Preheat oven to 400 degrees.
  • Place sausages on a foil lined baking sheet and bake for 25-30 minutes, flipping halfway through.
  • Remove from heat, allow to cool and quarter, then half.
  • Now,
  • Over medium heat, melt one stick of butter.
  • Add onions and bell pepper and sprinkle with sugar and salt, stirring until caramelized, about 15 minutes.
  • For the cheese sauce:
  • Melt butter over medium heat.
  • Add flour and whisk until combined.
  • Slowly add milk, while whisking, then add salt, pepper and cayenne.
  • Add cheeses and stir constantly until melted.
  • Remove from heat and cover.
  • Build your subs by piling on the sausage, onions and peppers and cheese sauce

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Greek Black Eyed Pea Salsa: Recipe Redeaux

Last year I posted my Black Eyed Pea Salsa, and since then I’ve made many different versions. Until now, none of them have been blog worthy.

This one rocks.
IMG55 It’s so much better than the first one, which I do love, but this time I added celery and olives, omitted the tomatoes and added a luscious honey-red wine vinaigrette.
IMGP1195 Honey and red wine vinegar combined is fantastic – this vinaigrette takes it to a whole new level.

So does the feta.

And the olives. Hell, it’s just different and so good.

I have a serious affinity for Greek flavored anything – if you didn’t know that about me go here, here and here.


That’s only what I’ve posted. I LOVE salty, sharp cheese. The sharper, the better. I could literally eat feta cheese in a big chunk by itself.
IMGP1227 THIS – is lusciousness.
IMGP1264 Here’s your printable-

Greek Black Eyed Pea Salsa: Recipe Redeaux

Greek Black Eyed Pea Salsa: Recipe Redeaux


  • 1 can black eyed peas, rinsed and drained
  • 2 stalks celery, diced
  • 1/2 onion, diced
  • 1 jalapeno, diced
  • 1/4 cup black olives, diced
  • 1 cup feta cheese, crumbled
  • 3/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp basil
  • 1 tbsp seasoned salt
  • 1 tsp honey


  • Combine peas through feta cheese.
  • Whisk together the olive oil, basil, vinegar, salt and honey; pour over pea mixture.
  • Refrigerate until ready to serve with pita chips, Fritos, or whatever!
  • You may only want to use a 1/2 to 3/4 of the dressing, but save the rest. It will refresh the salsa if you have leftovers.

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Best of Dixie Chik Cooks in 2013: The Top 10 Recipes

It’s almost 2014!

I want to do a quick recap of the most popular recipes on Dixie Chik Cooks in 2013.


1. Pepperoni Pizza Dip

2. Fried Jalapenos

3. Mango Guacamole Burger

4. BBQ Ranch Pepperoni Bake

5. Jalapeno Crab Hushpuppies

6. Philly Cheesesteak Stuffed Jalapeno Poppers

7. Himalayan Salted Chocolate Caramel Cheesecake Bars

8. Crispy Chicken Tacos with Jalapeno Slaw

9. Buffalo Chicken Dip Stuffed Jalapeno Poppers

10. Avocado Cheese Stuffed Buns

Y’all really like your jalapenos! I’m so glad we have that in common. You’re all my virtual BFF’s.

Thank you for hanging out with me this year and sharing my love for all things hot, cheesy, spicy, gooey – and sometimes sweet.

Happy New Year!


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Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust

You can thank my husband for this one.


On our 7th anniversary we went on a cruise, and this man that rarely drinks discovered Bushwackers.

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I know why. It tastes like a sweet ice-creamy dessert and he’s a huge cake/candy/sweets freak.

Let me break this down for you.

He decided to have a cocktail because we were on vacation. It had to be sweet, because he cannot tolerate the taste of any type of alcohol, so the bartender recommended a Bushwacker. It was either that or a pretty little strawberry daiquiri.

He made that mistake before. It was on our first family Disney cruise a few years ago, and he thought the bartender was being an asshole because when he ordered it he made it extra, extra pretty.

After the first one he was hooked. “OMG it tastes just like ice cream, it’s soooo good, let me have another one.”


…which led to him ordering another one.


…which led to


…which led to Shea going to a wine tasting on the ship alone and to get her nails done.

He’s so cute when he’s drinking.

We now always keep Bailey’s and Kahlua, etc. in our cabinet, in case he gets in the mood to have his favorite little drink. So, I was feeling a little creative while doing some holiday baking and remembered our bottles in the cabinet.

I made a boozy cheesecake with Bailey’s sauce.

Oh, and I used buttery Ritz crackers instead of graham.


You know I had to add a little saltiness.

Here’s the printable-

Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust

Bailey’s Irish Cream Cheesecake with Ritz Cracker Crust


  • 1 sleeve Ritz crackers, crushed (or any butter cracker will do)
  • 1 stick butter, melted
  • 3 blocks cream cheese, at room temperature
  • 1 cup sugar
  • 1 tbsp vanilla
  • 3 large eggs
  • 3/4 cup powdered sugar
  • 2 tbsp Bailey's Irish Cream


  • Preheat oven to 325 degrees.
  • Combine the cracker crumbs and butter and press into a 9" springform pan that has been sprayed with baking spray.
  • Beat cream cheese, sugar and vanilla together.
  • Add eggs, one at a time, until smooth.
  • Pour over crust and bake for 45-55 minutes, until center is almost set. Remove from oven and allow to cool completely before removing pan rim.
  • Refrigerate for at least 4 hours.
  • Whisk the powdered sugar and Irish cream together until smooth; refrigerate until ready to drizzle over cheesecake.

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