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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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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