Dixie Chik Cooks https://www.dixiechikcooks.com A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch Thu, 12 Dec 2019 23:04:03 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.5 16121348 Pomegranate Hummus https://www.dixiechikcooks.com/pomegranate-hummus/?utm_source=rss&utm_medium=rss&utm_campaign=pomegranate-hummus https://www.dixiechikcooks.com/pomegranate-hummus/#respond Thu, 12 Dec 2019 19:31:03 +0000 https://www.dixiechikcooks.com/?p=18418 Pomegranate Hummus I have been a hummus fan since I was about….19 years old. Before then, I had on idea this delicious stuff even existed. My first bite was UNREAL.  Where in the hell has this been my whole entire life? WHY has no one introduced this to me before? I was full of repetitive, yet truly unnecessary, questions while I inhaled this creamy delicious gift from the Heavens. I was at a small, family owned place called Naji’s in Birmingham, and I quickly discovered that they nailed this, along with their popular pita bread, Tabbouleh and Baba Ganoush.  Needless to say, I was quite the Naji’s fan from then on. At that point, I decided to dig in my pockets and pay 10 damn dollars for some tahini and make my own hummus.  🤦🏻‍♀️ Yes, I’m bitching about the cost of tahini, but seriously it lasts for a long time unless your a huge tahini fan. So, my first batch of hummus was a chunky mess that just would not become smooth, and I could not get the taste right to save my life. After a few batches, I got close, but I did NOT get anywhere near close […]

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Pomegranate Hummus

I have been a hummus fan since I was about….19 years old. Before then, I had on idea this delicious stuff even existed. My first bite was UNREAL. 

Where in the hell has this been my whole entire life? WHY has no one introduced this to me before? I was full of repetitive, yet truly unnecessary, questions while I inhaled this creamy delicious gift from the Heavens. I was at a small, family owned place called Naji’s in Birmingham, and I quickly discovered that they nailed this, along with their popular pita bread, Tabbouleh and Baba Ganoush. 

Needless to say, I was quite the Naji’s fan from then on.

Pomegranate Hummus

At that point, I decided to dig in my pockets and pay 10 damn dollars for some tahini and make my own hummus.  🤦🏻‍♀️

Yes, I’m bitching about the cost of tahini, but seriously it lasts for a long time unless your a huge tahini fan.

So, my first batch of hummus was a chunky mess that just would not become smooth, and I could not get the taste right to save my life. After a few batches, I got close, but I did NOT get anywhere near close to the consistency I was trying so damn hard to achieve. There was something I was missing, and I would miss for a couple of years until I ran across an article that discussed peeling garbanzo beans.

That’s when it hit me – those little bastards need to be naked.

Once I started peeling them, my hummus game started getting better. The garbanzo bean skins make it difficult to get a supersmooth, creamy hummus. 

Peeling them isn’t a big deal at all. If you’re using canned, drain and rinse them, put the in a pan of water and boil for about 5 minutes, drain and let them cool. Once you start handling them, the skins fall right off. 

If you’re one of those people that like to peel and pop, this will be your new jam. Except for the fact that there’s no popping here. It almost becomes addictive, like peeling skin after a sunburn. I know, gross. But you all do it just like me and you know it.

Over the past few years, I’ve made many, many batches. I think one of the things that some people do while making hummus is being afraid of lemon. You cannot be afraid of lemon here. As far as the consistency, it’s gonna be thick. Thick as shit. You need to drizzle olive oil in towards the end while the food processor is going, and test it, then add more water, and oil, if needed. Just add a little at a time, then process. 

You don’t necessarily have to use water as a thinner. Chicken stock would work, too, but keep in mind it may impact flavor. Depending on your hummus, you can add liquid that will accent the flavor and thin it out.

With this Pomegranate Hummus, I added pomegranate juice for flavor. I wasn’t sure how it would taste, or how much pomegranate juice it would take to make the flavor enough to be impactful.

I chose pomegranate because, well, it’s in season, I adore it, and my hummus needed something different added to it. THIS is now my new favorite. It’s SO DAMN GOOD! You have to make it. I’ll be posting a tutorial video very soon about cutting a pomegranate and removing the arils.

I’ve made Black Bean Chipotle Hummus, Pineapple Serrano Hummus, Roasted Poblano and Corn Hummus, Sesame Wasabi Hummus – Can you tell I love hummus?

Chickpeas love other flavors; they’re so versatile. What’s your favorite hummus??

Here’s your printable –

Yield: 6

Pomegranate Hummus

Pomegranate Hummus

Hummus with real pomegranate juice and pomegranate arils. SO. GOOD.

Ingredients

  • 28 oz can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1 tsp white vinegar
  • 1 lemon, juiced
  • 1 tsp cumin
  • 2 tbsp salt
  • 2 cloves garlic
  • 1/4 cup cup olive oil
  • 1 pomegranate, arils remove, placed in plastic bag.

Instructions

  1. Place the chickpeas in a medium sauce pan, covered with water and vinegar, bring to a boil, reduce heat to medium low and let simmer for about 5 minutes.
  2. Rinse them with cold water. You should start to see them shedding their little shells by now.
  3. Using your fingers with gentle touch, carefully rub peas between your fingers and the skins will come off.
  4. Combine the chickpeas in a food processor with the rest of the ingredients except the pomegranate arils, scraping down the sides a little at a time as you pulse.
  5. If needed, add more water, lemon oil, pomegranate or salt to desired taste.
  6. Garnish with pomegranate arils, chickpeas and olive oil.
  7. Enjoy!

Notes

The ing

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Cran-Rosemary Shortbread Cookies https://www.dixiechikcooks.com/cran-rosemary-shortbread-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=cran-rosemary-shortbread-cookies https://www.dixiechikcooks.com/cran-rosemary-shortbread-cookies/#respond Mon, 02 Dec 2019 14:30:44 +0000 https://www.dixiechikcooks.com/?p=18084 Cran-Rosemary Shortbread Cookies I’m a big fan of holiday baking, even though I’m not a huge fan of sweets. There’s just something about making goodies during this time of year that is so special. This year, I decided to make a brand new cookie, kind of a signature cookie. It incorporates one of my favorite herbs, fresh rosemary, and dried cranberries, which make such a delicious cookie. These cookies were made with Florida Crystals – a unique brand of sugar with an especially sparkly aspect to the crystals. The taste of these cookies is SO unique, and so perfect for the holidays. I’ve never thought much about shortbread cookies until now. They’re so much different than the typical cookie. A little more dense, buttery and crumbly – but not too crumbly. I’m thinking this is how shortbread should be.                                                           Shortbread Cookies are easy to make. Shortbread cookies are NOT difficult at all! I was a bit misinformed. It’s an easy mix, roll and cool recipe. I made them a couple of times […]

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Cran-Rosemary Shortbread Cookies

I’m a big fan of holiday baking, even though I’m not a huge fan of sweets. There’s just something about making goodies during this time of year that is so special.

This year, I decided to make a brand new cookie, kind of a signature cookie. It incorporates one of my favorite herbs, fresh rosemary, and dried cranberries, which make such a delicious cookie.

These cookies were made with Florida Crystals – a unique brand of sugar with an especially sparkly aspect to the crystals. The taste of these cookies is SO unique, and so perfect for the holidays. I’ve never thought much about shortbread cookies until now.


They’re so much different than the typical cookie. A little more dense, buttery and crumbly – but not too crumbly.

I’m thinking this is how shortbread should be.                                                          

Shortbread Cookies are easy to make.

Shortbread cookies are NOT difficult at all! I was a bit misinformed. It’s an easy mix, roll and cool recipe. I made them a couple of times for testing purposes before I added the herbs and cranberries. I did test other herbs and other dried things, but those are for the “big fails” series that I’m implementing soon on the blog.

Sometimes I just have to shake my head and pour a glass of wine, because it’s just a part of it! It’s also a fun part of it and you learn lessons from failing. I’ve grown so much in the years I’ve been doing this.

These cookies were already delicious, but I decided to amp up the deliciousness by dipping them in dark chocolate, alternating with white chocolate. Some of them were sprinkled with Maldon Sea Flakes.

Now that was right up my alley.

You can totally make them your own.

    • This shortbread recipe is perfect for personalization. If you don’t like cranberries, there are hella dried fruits out there. Try chopped dried pineapple and macadamias for a tropical flavor.  
    • If you don’t appreciate the way rosemary smells, try thyme or lavender. 
    • I chose to dip half of mine in white and dark chocolate, that’s optional. The cookie is definitely delicious on its own. Another idea would be to add mini chocolate chips to the cookie batter.

 

Here’s your printable recipe – 

Yield: 5 Dozen

Cran-Rosemary Shortbread Cookies

Cran-Rosemary Shortbread Cookies
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 cup unsalted butter, room temperature 2 sticks
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 1/2 cups sifted all-purpose flour
  • 1 tsp salt
  • 1/2 cup Florida Crystals granulated sugar
  • 1/2 cup dried cranberries
  • 2 tbsp finely chopped fresh rosemary leaves

Instructions

  1. Add butter and brown sugar to a mixing bowl, beat on high speed for 2 minutes, until fluffy.
  2. Add egg and vanilla, mix until combined, then add flour and salt. Mix on low until all flour is incorporated.
  3. Fold in cranberries and rosemary into the dough.
  4. Roll dough into three 1 inch diameter logs. Wrap in plastic wrap, and refrigerate until firm, about an hour.
  5. Heat oven to 350 degrees.
  6. Line a baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice cookie log into 1/4-inch rounds with a very sharp knife.
  7. Place cookies on baking sheet about 1 inch apart.
  8. Bake 10-15 minutes, until golden brown.
  9. Remove from oven, and let cool completely.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 110 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 69mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 1g
*Nutritional information is not always exact.

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How To Cut a Mango https://www.dixiechikcooks.com/how-to-cut-a-mango/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-cut-a-mango https://www.dixiechikcooks.com/how-to-cut-a-mango/#respond Mon, 18 Nov 2019 01:18:27 +0000 https://www.dixiechikcooks.com/?p=17696 Sooo… I have decided to start a new series, a “How To” series on the blog.  It’s still in the works, but I have zero patience. ZERO. So, I’m sharing my first of the series today, How To Cut a Mango. I have several lined up in the series, but if there’s anything you would like for me to include, PLEASE let me know! Drop a comment below, send a FB message or post, or send an email. I would love to hear your suggestions and requests!! There are so many little skills when it comes to being in the kitchen; some may be rigid in method, some not at all. As long as the job gets done is most important. One thing I learned about 8 years ago was how to cut a mango. Its really how to cube a mango, but hell that doesn’t matter, it has to be cut anyway! This isn’t difficult, doesn’t require any special equipment; just you and a knife. I love how almost perfectly square the little cubes are. Keep in mind, if your mango is too ripe, it will most likely always turn to shit. You don’t want messy, squishy mango shit […]

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Sooo… I have decided to start a new series, a “How To” series on the blog. 

It’s still in the works, but I have zero patience. ZERO. So, I’m sharing my first of the series today, How To Cut a Mango. I have several lined up in the series, but if there’s anything you would like for me to include, PLEASE let me know!

Drop a comment below, send a FB message or post, or send an email. I would love to hear your suggestions and requests!!

There are so many little skills when it comes to being in the kitchen; some may be rigid in method, some not at all. As long as the job gets done is most important. One thing I learned about 8 years ago was how to cut a mango. Its really how to cube a mango, but hell that doesn’t matter, it has to be cut anyway!


This isn’t difficult, doesn’t require any special equipment; just you and a knife.

I love how almost perfectly square the little cubes are. Keep in mind, if your mango is too ripe, it will most likely always turn to shit. You don’t want messy, squishy mango shit – you want cute little mango squares to show how badass you are.

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Cheesy Ham Chowder https://www.dixiechikcooks.com/cheesy-ham-chowder/?utm_source=rss&utm_medium=rss&utm_campaign=cheesy-ham-chowder https://www.dixiechikcooks.com/cheesy-ham-chowder/#respond Sat, 16 Nov 2019 14:00:00 +0000 https://www.dixiechikcooks.com/?p=17056 This is a sponsored conversation written by me on behalf of Smithfield®. The opinions and text are all mine. This hearty chowder was made so easily thanks to Smithfield® Anytime Favorites®.  You know that feeling when you get home from a long day at work, you’re tired, the kids are cranky and homework still isn’t finished – AND you’re all starving?? Yeah, I know that feeling really well. With a little bit of planning ahead, at least dinner will be one thing you don’t have to worry about. I’m a huge fan of my slow cookers, especially during busy and stressful times. By using Smithfield Anytime Favorites Cubed or Diced Ham, you can save time (cubing or dicing is already done), and have a dinner made in no time at all. This chowder is made with simple ingredients in just a few steps, so that dinner is on the table in no time when you get home, or maybe even ready for the football party in the afternoon. I started with Smithfield Anytime Favorites Cubed Ham, which comes in an easy zipper pack that closes easily. I also love the fact that I can always pick them up at my local Publix, […]

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This is a sponsored conversation written by me on behalf of Smithfield®. The opinions and text are all mine.

This hearty chowder was made so easily thanks to Smithfield® Anytime Favorites®. 

You know that feeling when you get home from a long day at work, you’re tired, the kids are cranky and homework still isn’t finished – AND you’re all starving?? Yeah, I know that feeling really well.

With a little bit of planning ahead, at least dinner will be one thing you don’t have to worry about. I’m a huge fan of my slow cookers, especially during busy and stressful times. By using Smithfield Anytime Favorites Cubed or Diced Ham, you can save time (cubing or dicing is already done), and have a dinner made in no time at all.

This chowder is made with simple ingredients in just a few steps, so that dinner is on the table in no time when you get home, or maybe even ready for the football party in the afternoon. I started with Smithfield Anytime Favorites Cubed Ham, which comes in an easy zipper pack that closes easily. I also love the fact that I can always pick them up at my local Publix, which is my favorite grocery store for just about everything.

Keep in mind that you don’t have to use your slow cooker for this; it can be easily made in a stock pot on the stove and ready in 30 minutes. This chowder is exactly the way it’s supposed to be; hearty, full of flavor, and tummy warming!

I served this with fresh French bread, and it was screaming to be dipped in the chowder…

You have to go in for seconds if you have room left; it’s that good.

Along with Smithfield Anytime Favorites Diced Ham, I used a can of mixed veggies, cream of mushroom and chicken soups, pre-diced potatoes and shredded sharp white cheddar. Ham and cheese have always had a love affair.

I did not season this with salt and pepper after tasting it beforehand; the ham is so full of flavor that you may not need it at all. We did add some pepper, however, but its depends on your own personal preference. Depending on how big your family is, you may have leftovers and like most soups and chowders, this is excellent the next day.

If you’re not watching your carbs, this is good over rice or couscous. It would also make a fantastic pot pie!

By the way, make sure to take advantage of Publix’s digital coupons – you can save $1.00 on any two Smithfield Anytime Favorites, available to download through 11/21 and use until Mid- December by going here (make sure to search for “Smithfield” to download the coupon). The coupon expires mid December, so be sure not to miss it!

Side note – check out Smithfield’s variety of options! They have a wide assortment of cuts; including boneless pork chops, and ham steaks, as well as the ham I used in my chowder today. I’ve had their pork chops and can say they’re so good; lean but flavorful and not dried out after cooking, like others can be.

Here’s your printable recipe – 

Cheesy Ham Chowder

Cheesy Ham Chowder

A hearty, delicious chowder made with ham, veggies and sharp white cheddar.

Ingredients

  • 28 oz. Smithfield® Anytime Favorites® Cubed Ham
  • 28 oz. Vegetables of your choosing
  • 22 oz. Cream of Chicken Soup
  • 12 oz. Cream of Mushroom Soup
  • 20 oz. bag pre-diced potatoes
  • 1 cup chicken broth
  • 6 oz. sharp white cheddar, shredded
  • French bread, warm

Instructions

  1. Combine everything in a crock pot and cook on low 6-8 hours.
  2. If mixture seems too thick, add more broth or water to desired consistency.
  3. Serve with bread.

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Broccoli Salad https://www.dixiechikcooks.com/broccoli-salad-2/?utm_source=rss&utm_medium=rss&utm_campaign=broccoli-salad-2 https://www.dixiechikcooks.com/broccoli-salad-2/#respond Thu, 14 Nov 2019 14:25:29 +0000 https://www.dixiechikcooks.com/?p=16421 This broccoli salad is gonna make you think differently about this pretty little green veggie. Who would have thunk I would be gettin’ all excited about some broccoli salad? I just cannot help my damn self. So, there are a lot of versions of broccoli salad out there. LOTS. Many of them call for roughly the same ingredients; which is a salt/sweet combo that typically pleases most everybody with at least one taste bud. AND, if you aren’t a fan of raw broccoli, this might be just want you need to change your picky ass mind. Ok, really to be honest, I don’t love raw broccoli every time unless it’s the right circumstances. I’ll dip it in a sauce, a dressing, etc., but I would rather have it roasted or steamed.  This broccoli, however, is my favorite way to eat it raw.          It’s crunchy, salty, a little sweet, has just the right amount of creaminess and just the right amount of everything else. I could literally eat the entire bowl of this and need nothing else, but I probably wouldn’t because of the GI symptoms that would follow. I’m just not in the mood for that […]

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This broccoli salad is gonna make you think differently about this pretty little green veggie.

Broccoli Salad


Who would have thunk I would be gettin’ all excited about some broccoli salad? I just cannot help my damn self.

So, there are a lot of versions of broccoli salad out there.

LOTS.

Many of them call for roughly the same ingredients; which is a salt/sweet combo that typically pleases most everybody with at least one taste bud. AND, if you aren’t a fan of raw broccoli, this might be just want you need to change your picky ass mind. Ok, really to be honest, I don’t love raw broccoli every time unless it’s the right circumstances. I’ll dip it in a sauce, a dressing, etc., but I would rather have it roasted or steamed. 

This broccoli, however, is my favorite way to eat it raw.         

It’s crunchy, salty, a little sweet, has just the right amount of creaminess and just the right amount of everything else. I could literally eat the entire bowl of this and need nothing else, but I probably wouldn’t because of the GI symptoms that would follow. I’m just not in the mood for that shit.

However, this salad is INSANELY delicious. 

The sunflower seeds are absolutely the perfect little crunch that this type of salad needs.

A layer of texture and contrast of bite…


It goes SO well with the cranberries. The texture and sweetness is such a good contrast to the crunchy broccoli.

You could, however change it up if you’re not super happy about some of the add-ins. Here’s a list of possible swap choices:

  • Pecans, or your favorite nut
  • Kale, if you like that shit
  • Carrots, another good crunch, although it will add a tad of bitterness that I don’t love in my life
  • Raisins, or other dried fruit, chopped
  • Cheese, I think sharp white cheddar like Cabot Farmhouse Reserve would be great ( it’s unbelievable, my favorite hands down)
  • Beans, white beans or garbanzos would work
  • Chow mein noodles, another texture layer

 

Broccoli Salad

This stuff disappears fast, so if you’re taking it to a football party I would suggest doubling the recipe. Or to any get together for that reason.

 

Here’s the printable – 

Yield: 6

Broccoli Salad

Broccoli Salad

Ingredients

  • 4 cups broccoli florets, chopped
  • 1/2 red onion, chopped
  • 1/4 cup sunflower seeds
  • 1/3 cup craisins
  • 3/4 cup bacon, done crispy and chopped
  • 1 cup mayo
  • 3 tbsp sugar
  • 2 tbsp apple cider vinegar

Instructions

  1. Combine broccoli through bacon in a large bowl.
  2. Whisk the mayo through vinegar in a small mixing bowl and pour over salad.
  3. Cover and refrigerate until ready to serve.

Notes

Depending on taste, you may want to make a little more dressing to add to the salad if you have leftovers the next day.


 

This Bamboo Salad Bowl  would be perfect for my broccoli salad!

 

Some links may be Amazon affiliate links. We may get paid if you buy something or take an action after clicking one of these links. 

 

 

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Smoky Mexican Cups – Johnsonville Tailgate Throwdown https://www.dixiechikcooks.com/smoky-mexican-cups/?utm_source=rss&utm_medium=rss&utm_campaign=smoky-mexican-cups https://www.dixiechikcooks.com/smoky-mexican-cups/#respond Fri, 01 Nov 2019 23:02:38 +0000 https://www.dixiechikcooks.com/?p=17217 This post is sponsored by Johnsonville. All opinions expressed are all my own, as usual. #ad #TailgateThrowdown Oh my word – I’m so excited, and I know you will be, too. You all know (if not, you do now) that I’m a pretty big Roll Tide fan. Obviously, I’m also a big appetizer/grilling/smoking girl. I came across this contest and my foodie mind has been going crazy trying to decide what kind of deliciousness I want to submit. Johnsonville wants to find the best sausage inspired tailgating recipe and the prizes? Two finalists will be sitting at the 2019 SEC Championship Game, and one Ultimate Fan Favorite will get some fantastic goodies from Johnsonville. Both are great, but I want to be sitting at the game, don’t you? The winners are broken down in more detail by this: One Ultimate Fan Favorite and Two Finalists. The Ultimate Fan Favorite is determined by a public vote, conducted on www.TailgateThrowdownContest.com between the dates of Nov. 6-15, and will get a year’s worth of Johnsonville Sausage and a Sizzling Sausage Grilling. The two Finalists will be judged by Johnsonville members and will be notified the week of November 18th, just in time to […]

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This post is sponsored by Johnsonville. All opinions expressed are all my own, as usual. #ad #TailgateThrowdown

Oh my word – I’m so excited, and I know you will be, too. You all know (if not, you do now) that I’m a pretty big Roll Tide fan. Obviously, I’m also a big appetizer/grilling/smoking girl. I came across this contest and my foodie mind has been going crazy trying to decide what kind of deliciousness I want to submit.


Johnsonville wants to find the best sausage inspired tailgating recipe and the prizes? Two finalists will be sitting at the 2019 SEC Championship Game, and one Ultimate Fan Favorite will get some fantastic goodies from Johnsonville. Both are great, but I want to be sitting at the game, don’t you?

The winners are broken down in more detail by this:

One Ultimate Fan Favorite and Two Finalists. The Ultimate Fan Favorite is determined by a public vote, conducted on www.TailgateThrowdownContest.com between the dates of Nov. 6-15, and will get a year’s worth of Johnsonville Sausage and a Sizzling Sausage Grilling.

The two Finalists will be judged by Johnsonville members and will be notified the week of November 18th, just in time to get ready and prepared to go to the SEC Championship Game in Atlanta. They will receive two tickets to the 2019 SEC Championship Game, a two-night double occupancy hotel room in market, and a $1,000 gift card for travel, expenses onsite and potential taxes associated with the prize.

The two Finalists will also  be showing off their tailgating masterpiece a the Life Throwdown Event with the Johnsonville Big Taste Grill the morning of the SEC 2019 SEC Championship Game, and the one main winning recipe will be decided on.

Let’s get to the food.

My submission is fun, simple to prepare, but is full of flavor. 

I used Johnsonville Sweet and Spicy Sausage, one of the new sausages in their Flamed Grilled lineup. 

These are Smoky Taco Cups. Wonton cups filled with cheese, Johnsonville’s Flame Grilled Sweet & Spicy Sausage, baked and topped with diced green tomatoes, cilantro, olives, hot sauce and fresh lime.

They’re extremely addictive. 

Eat ’em with extra hot sauce, or maybe no hot sauce…


Want extra sausage? Pile it on…

And OMG, there is something about the lime juice on them. SO, SO good. Please don’t underestimate it…

It kind of wakes everything up. Just trust me on this.  


These little wontons can handle a good bit, as long as you don’t WAY overdo it with wet things like sour cream and hot sauce, so try to put those on top.

These are easy to assemble, portable and a real crowd pleaser.

Y’all, these are the epitome of real tailgate fare. 


Now, it’s your turn to create an epic sausage-inspired tailgating recipe by going here. Enter to win from now until November 5th, 2019 at 11:59 pm ET. You will need to share the name of your recipe and its ingredients, cooking instructions and a photo of the winning dish.

For official rules go here.  Roll Tide!

Here’s your printable – 

Smoky Taco Cups

Smoky Taco Cups

Ingredients

Instructions

  1. In a mini muffin pan, place wonton skins in the muffin pan, pushing down to form cups.
  2. Cut sausage links into coins.
  3. Fill each cup about 1/4 way with cheese, then place a coin into each one.
  4. Place the pan on grill rack and grill for 8-10 minutes, until edges are starting to brown and cheese is bubbly.
  5. Top each with diced tomato, cilantro, olives, hot sauce and sour cream.

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Monster Nutella Ritz Pops https://www.dixiechikcooks.com/monster-nutella-ritz-pops/?utm_source=rss&utm_medium=rss&utm_campaign=monster-nutella-ritz-pops https://www.dixiechikcooks.com/monster-nutella-ritz-pops/#respond Wed, 30 Oct 2019 09:25:02 +0000 https://www.dixiechikcooks.com/?p=17134 Happy Halloween! This is my last recipe for #Choctoberfest this year, and as promised, here are my Monster Nutella Ritz Pops… These are so good and so easy to make. You can definitely swap the Nutella for peanut butter, but, seriously who the hell would want to do that. Nutella is so good I put it on a burger. No, seriously, I really did. The ingredient list is quite short – Ritz crackers, Nutella, melting/coating chocolate, this chocolate is SUPERB, and cake pop sticks from Chocoley, food coloring and little candies to decorate. I got the cute little eyeballs at Amazon, go here to get them. Check these out – How damn cute are these?? He looks like somebody scared the absolute shit out of him. Bless it. And the green goblin monster… I just love the green. To put these together, spread about a tablespoon of Nutella on one cracker, add the other cracker and shove one side of stick in between the crackers into the Nutella, just enough to stabilize the crackers.  Melt your choice of white or milk chocolate, mix whatever food colorings you want, and dip or pour over the crackers; let them cool until hardened. […]

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Happy Halloween!

This is my last recipe for #Choctoberfest this year, and as promised, here are my Monster Nutella Ritz Pops…

Mummy Pops

These are so good and so easy to make. You can definitely swap the Nutella for peanut butter, but, seriously who the hell would want to do that. Nutella is so good I put it on a burger.

No, seriously, I really did.

The ingredient list is quite short – Ritz crackers, Nutella, melting/coating chocolate, this chocolate is SUPERB, and cake pop sticks from Chocoley, food coloring and little candies to decorate. I got the cute little eyeballs at Amazon, go here to get them.

Check these out – How damn cute are these??


He looks like somebody scared the absolute shit out of him.

Bless it.


And the green goblin monster…


I just love the green.


To put these together, spread about a tablespoon of Nutella on one cracker, add the other cracker and shove one side of stick in between the crackers into the Nutella, just enough to stabilize the crackers. 

Melt your choice of white or milk chocolate, mix whatever food colorings you want, and dip or pour over the crackers; let them cool until hardened. For the mummies, I used milk chocolate and white chocolate to drizzle.

For monsters, obviously green. 


Melt your other chocolates, mix food coloring in and decorate. Add eyeballs, and whatever else you want and let cool! Good luck keeping the chocolate while you’re working if you have anybody in the house – they’ll drive you crazy. 

Here’s your printable – 

 

Monster Nutella Ritz Pops

Monster Nutella Ritz Pops

Ingredients

  • Ritz Crackers
  • Nutella
  • Melting chocolates
  • Pop sticks
  • Candy eyes
  • Food coloring

Instructions

  1. Spread about a tablespoon of Nutella on one cracker and add the other cracker.
  2. Put one end of stick in between the crackers securing in the Nutella, just enough to stabilize the crackers. 
  3. Melt your choice of white or milk chocolate, about 30 seconds on 50% heat, stirring, until melted.
  4. Mix your choice of food colorings, and dip or pour over the crackers; let them cool until hardened.
  5. For the mummies, I used milk chocolate and white chocolate to drizzle. For monsters, obviously green. 
  6. Melt your other chocolates, mix food coloring in and decorate.
  7. Add eyeballs, and whatever else you want and let cool.

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Witch’s Cauldron Cake Pops #Choctoberfest https://www.dixiechikcooks.com/witchs-cauldron-cake-pops/?utm_source=rss&utm_medium=rss&utm_campaign=witchs-cauldron-cake-pops https://www.dixiechikcooks.com/witchs-cauldron-cake-pops/#respond Wed, 23 Oct 2019 13:42:32 +0000 https://www.dixiechikcooks.com/?p=16156 When you think of Halloween, what do you think of? Do you think of ghosts, Michael Jackson’s Thriller, maybe witch’s cauldrons?    Or just scary shit like haunted houses and horror movies. Speaking of those – I absolutely HATE horror movies – there is no reason in the world to want to watch an actual film that is meant for entertainment only to be disturbed afterwards. That makes ZERO sense. Hell, just watch the local news, that will do the same damn thing. Then there’s Halloween night.     As much as I love it (especially when the kids were small), I, honestly, think a lot of the 17 year old kids go knocking at the doors wanting free candy. I think trick or treating is mainly for small children; those sweet babies own my heart, I’ll give them the whole bag. I just love to see the little ones in their precious little costumes toddling around with chocolate on their little faces. I mean – come on, get some dignity; you know you can get candy anytime you want, but instead you’re taking it from the kids. Ok, maybe not all older teenagers do this. Mine definitely did not. […]

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When you think of Halloween, what do you think of? Do you think of ghosts, Michael Jackson’s Thriller, maybe witch’s cauldrons? 

 

Or just scary shit like haunted houses and horror movies. Speaking of those – I absolutely HATE horror movies – there is no reason in the world to want to watch an actual film that is meant for entertainment only to be disturbed afterwards. That makes ZERO sense. Hell, just watch the local news, that will do the same damn thing.

Then there’s Halloween night.

 

 

As much as I love it (especially when the kids were small), I, honestly, think a lot of the 17 year old kids go knocking at the doors wanting free candy. I think trick or treating is mainly for small children; those sweet babies own my heart, I’ll give them the whole bag. I just love to see the little ones in their precious little costumes toddling around with chocolate on their little faces.

I mean – come on, get some dignity; you know you can get candy anytime you want, but instead you’re taking it from the kids. Ok, maybe not all older teenagers do this. Mine definitely did not. At least they BETTER not have. 

Hold on, I’m calling them…

Ok, they didn’t. I really didn’t think so.

*whew!*

 

 

These cauldron’s are maybe a little bit time consuming, but not really all that difficult. Now, obviously, mine do not look professional. However, I did have fun making them, and my friends and family really enjoyed eating them. 

 

 

The chocolate I used is Chocoley, which is hands down the best chocolate on earth. The taste is divine, and cooking with it is superior; you won’t find this at your local grocery store. 

 

 

Feel free to make these your own. If you want to use different candies, toppings, etc., I want to see!

Here’s your printable – 

Witch's Cauldron Cake Pops

Witch's Cauldron Cake Pops

Ingredients

Instructions

  1. Bake cake according to package directions, allow to cool to room temp.
  2. Combine cake and frosting together with hands until well combined.
  3. Using a tablespoon scooper, make 20-25 cake pops and refrigerate until ready to decorate.
  4. Melt chocolate wafers according to package directions.
  5. Stick each cake pop with a pop stick in the center.
  6. Dip each cake pop in melted chocolate until coated, place on wax paper.
  7. Decorate by either piping red icing around the sides of the top of pops to make flames.
  8. Dot the tops of cake pops with chocolate, add candy eyes, worms, toffee bits, etc. to make top of cauldron.
  9. Allow to dry.

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Mini Chocolate Cakes https://www.dixiechikcooks.com/mini-chocolate-cakes/?utm_source=rss&utm_medium=rss&utm_campaign=mini-chocolate-cakes https://www.dixiechikcooks.com/mini-chocolate-cakes/#respond Tue, 22 Oct 2019 23:17:37 +0000 https://www.dixiechikcooks.com/?p=16666 This post is sponsored by Dixie Crystal Sugar. All opinions expressed are all my own. #choctoberfest I made these so-easy-to-make Mini Chocolate Cakes just in time. I was searching for a perfect chocolate cake recipe; I wanted something very, very good. Mediocre would definitely not do.  While I was looking through my cookbooks, I found something perfect, but it wasn’t actually from the book. It was folded up inside the book. I have a ton of these, and some are VERY special. Backstory: Ok, so here’s the thing; I had a bad baking experience a few weeks ago. You know, one of those kitchen experiences that make you want to cuss?? Nothing works the way it’s supposed to, everything is ridiculously complicated despite the “straightforward” instructions, and the baking time is so damn off. I really could go on and on. That’s when I remind myself that savory recipes are my forte and baking is definitely NOT, and it is not the end of the world. Give me a a few good cuts of steak and some fresh asparagus and I’m in my cooking happy place. However…something happened. As I was looking for a good chocolate cake recipe, I found […]

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This post is sponsored by Dixie Crystal Sugar. All opinions expressed are all my own. #choctoberfest

I made these so-easy-to-make Mini Chocolate Cakes just in time. I was searching for a perfect chocolate cake recipe; I wanted something very, very good. Mediocre would definitely not do. 


While I was looking through my cookbooks, I found something perfect, but it wasn’t actually from the book. It was folded up inside the book. I have a ton of these, and some are VERY special.

Backstory
: Ok, so here’s the thing; I had a bad baking experience a few weeks ago.

You know, one of those kitchen experiences that make you want to cuss?? Nothing works the way it’s supposed to, everything is ridiculously complicated despite the “straightforward” instructions, and the baking time is so damn off. I really could go on and on. That’s when I remind myself that savory recipes are my forte and baking is definitely NOT, and it is not the end of the world.

Give me a a few good cuts of steak and some fresh asparagus and I’m in my cooking happy place.

However…something happened.

As I was looking for a good chocolate cake recipe, I found a hand written recipe for chocolate cake in one of my cookbooks (I only have a thousand), and I thought OK I’m definitely trying this.  I have no idea where I got it from; but I can tell it was from the early 90’s based on my handwriting and the recipe in the book I saved it in.

I worked at SouthTrust Bank (Wells Fargo bought it a few years ago), and I worked with several awesome women at the time in the Compliance Department as an administrative assistant. I was so young, and they were all such awesome ladies that were like big sisters to me.

It has to be one of them. Ok, back to now.

 

So, I made the cake from the recipe, and it was ridiculously easy. The cake came out SO beautifully moist, and sprung right out of the pan. Instead of making a whole cake, I made itty bitty cakes with my mini muffin pan.

They’re so stinkin’ CUTE!!! 

Some of these I added sprinkles on top, which you could totally do, or even sanding sugar would be fun.

Instead of making a frosting, I used a very high quality coating and dipping milk chocolate that I’ve used for several things. This was also a huge time saver, and it hardens up to be a beautiful chocolate shell, so transporting it is much easier than a regular cake. I love the sheen on this chocolate. 

What’s better than chocolate on chocolate?? After all, this is #Choctoberfest! 

I want to thank Imperial Sugar and Dixie Crystal Sugar for sponsoring the event, and for the sugar, the fantastic measuring cups and baking mat. I can never, ever have too many measuring cups!

 

I stuffed some of these with caramel and some with coconut filling. These were so good, but the caramel ended up on the bottom of the little cake pan and didn’t want to come off. The coconut was just fine, and was devoured by my coconut loving friend, Susan.

This cake was sooo moist. 

 

Here’s your printable – 

Yield: 40 Mini Cakes

Mini Chocolate Cakes

Mini Chocolate Cakes
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Instructions

  1. Preheat oven to 325, and spray a mini muffin pan with baking spray.
  2. Mix dry ingredients, except for cocoa powder, in a bowl of a stand mixer on low, just until combined.
  3. In a small microwave safe bowl, combine butter, water and cocoa powder with a whisk. Microwave until gently boiling, about 2 min.
  4. Pour cocoa mixture into dry ingredients and mix on low until combined.
  5. Fold in milk and eggs.
  6. Place 1 tbsp in each muffin cup and bake for 10 min.
  7. Remove gently with a butter knife releasing around the edges of cake, allow to cool before frosting.
  8. Melt candy according to package directions and pour over each cake. Allow to cool.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 347 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 236mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 1g Sugar: 33g Sugar Alcohols: 0g Protein: 5g
Nutrition information is not guaranteed.

Here’s your PINable!

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#Choctoberfest 2019 https://www.dixiechikcooks.com/choctoberfest-2019/?utm_source=rss&utm_medium=rss&utm_campaign=choctoberfest-2019 https://www.dixiechikcooks.com/choctoberfest-2019/#respond Wed, 16 Oct 2019 14:57:48 +0000 https://www.dixiechikcooks.com/?p=16515 This is my first #Choctoberfest, and I’m so excited. Y’all get ready for some chocolate goodness coming your way, but starting today you can enter to win a fantastic GIVEAWAY – a prize pack worth over $400 in fantastic goodies. Keep reading! #Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here’s what you get if you win! (Scroll down to enter.) Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year. Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate […]

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This is my first #Choctoberfest, and I’m so excited. Y’all get ready for some chocolate goodness coming your way, but starting today you can enter to win a fantastic GIVEAWAY – a prize pack worth over $400 in fantastic goodies.

Keep reading!

#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.

We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here’s what you get if you win! (Scroll down to enter.)

  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate’s baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary’s Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary’s products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you’ll find that several of Dalmatia’s fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now:
a Rafflecopter giveaway

Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.

Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen

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