Enchilada Pork over White Cheddar Grits

Do you remember this beautiful butt??

It really is one of the best things I’ve smoked here lately.

That bacon was so crispy, so smoky.

I’m obviously a fan of wrapping the shit out of everything with bacon.

Because bacon is life. Or so I’ve heard. Or tasted.

Or both.
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I had a good bit of pork from this to play with. I also had enough to freeze; I love it when that happens.

Anyway, one of the first things I made with it was Enchilada Pork over White Cheddar Grits. ↓

It’s so good, so smoky, so hearty.

So beautiful and yummy. It’s definitely a leftover-for-breakfast kinda thing.

This is so flavorful – tender pork tossed in enchilada sauce, served over sharp white cheddar grits. This is comfort food for me.

Feel free to play around with it and make it your own! Add more good stuff such as jalapenos, tomatoes, or avodaco chunks. I like it just as it is.

Here’s your printable-

Enchilada Pork over White Cheddar Grits

Enchilada Pork over White Cheddar Grits



  • Toss the shredded pork in enchilada sauce.
  • Stir cheese into hot grits until melted; salt and pepper to taste.
  • Top grits with pork, top with olives and cilantro.
  • Enjoy!

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Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce

If there’s anything I absolutely love, it’s a food challenge.

I contribute to a group called Burger Month, another amazing idea of Kita Roberts. Each month she sends an email with a few ingredients that must be used in the burger creation. June’s ingredients were spinach, radishes, lemon and whole cream. At first, I was so not excited – I absolutely hate radishes.

However, I don’t back down from a challenge. As a matter of fact, I make it my bitch.

This burger was seriously an unexpected delicious beauty.
Tabbouleh Burger | Dixie Chik Cooks
I incorporated the radishes, diced teeny tiny, into a fresh tabbouleh that was surprisingly so damn good. The lemon was also part of the tabbouleh.
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I’m sure you’re wondering what I did with the spinach; it’s IN the burger, which worked like a fat little charm.

I also chopped dry, cured pork shoulder and incorporated that into the burger, as well. This wasn’t your typical pork shoulder; it’s paper thin like prosciutto. I have never seen this before in my life; but Publix now carries it and I had to try it.

Here’s the brand, Volpi, check it out.

I have made burgers in the past with chopped pepperoni, which turned out so well, so I figured this may take this burger to the extra level.

The last of the ingredients that I needed to incorporate was the whole cream. That’s the luscious cheese sauce.

Tis is a sharp cheddar blackberry sauce. It works – don’t ask me how. All I know is that it’s delicious.

All the elements are here – spinach, radishes, lemon, and whole cream.

Here’s your printable –

Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce

Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce


    For the Burgers
  • 1 lb. ground chuck
  • 2 strips Smoked Pork Shoulder (If you can't find it substitute prosciutto)
  • Spinach, chopped
  • 2 tbsp Moore's Original Marinade
  • 1 tsp garlic
  • For the Tabbouleh
  • 1 bunch flat leaf parsley, chopped
  • 1 lemon, juiced
  • 2 tsp garlic, minced
  • 1/2 yellow onion, diced small
  • Handful radishes, diced small
  • 1 tomato, diced small
  • 1/2 cucumber, diced small
  • 1 tsp white vinegar
  • 2 tbsp olive oil
  • Salt, to taste
  • For the Cheese Sauce
  • 1 tbsp flour
  • 1/4 cup water
  • 1/2 stick salted butter
  • 1 block Cabot Farmhouse Reserve Cheddar, shredded
  • 1/2 cup blackberries, chopped or muddled
  • 1 tsp cayenne
  • 1/2 cup whole cream
  • Bibb lettuce


    For the Burgers
  • Combine ground chuck or sirloin, to a mixing bowl, along with Moore's, spinach, garlic, salt and pepper. Mix well and form into four burgers.
  • For the Tabbouleh
  • Combine everything in a bowl and salt to taste.
  • For the Cheese Sauce
  • Whisk flour and water together to make a slurry.
  • Melt butter over medium heat, add slurry and whisk to combine.
  • Add remaining ingredients, reduce heat to medium low and stir until melted.
  • Build burger by starting with Bibb lettuce, tabbouleh, burger, top with cheese sauce.


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Savory Melon Recipes

I absolutely love pairing things that are unexpected. Melon is a summertime staple that may be more versatile than you might think. It’s not just for being in a fruit cup.

Salads are a given, but have you ever thought to incorporate melon into seafood dishes? Or on bruschetta with salty feta cheese? Melon and most cheeses definitely go hand in hand. Melon also does a fantastic job of being a rock star in fresh summer salsa, paired with grilled fish or shrimp…

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I could go on and on, but you need to see for yourself! I’ve a compiled an amazing roundup of delicious, not to mention unique, seasonal dishes.

1. Bacon, Cantaloupe, & Arugula Salad – The Frugal Foodie Mama

This salad is full of tasty cantaloupe, peppery arugula, and salty bacon!All tossed together and then drizzled with a homemade bacon balsamic dressing that looks DELISH!

2. Feta Almond Watermelon Salad – Call Me PMc

This one is perfect for summer suppers and laid-back entertaining! Perfectly refreshing and light, this savory melon disch hits all the right notes!

3. Melon, Fig, and Prosciutto Salad – My Kitchen Love

This Melon, Fig, and Prosciutto Salad is a fresh Italian recipe that is sure to brighten your summer menu!

4.Watermelon Jalapeno Bruschetta – Dixie Chik Cooks

In season watermelon and heirloom tomatoes, fresh thyme, jalapenos combined with ricotta and feta cheeses on toasted bread… Heaven!

5. Watermelon Salad with Cucumber, Feta and Mint – My Kitchen Love

Quick, easy and delicious! This recipe takes just 6 simple ingredients and 10 minutes! You won’t want to miss this one!

6. Cantaloupe Prosciutto Mozzarella Salad Recipe – Anns Entitled Life

This Cantaloupe Prosciutto Mozzarella Salad is sweet, salty and delicious! It is a perfect lunch dish, side dish or dinner in a hurry, and takes just 15 minutes!

7. Tilapia Sliders with Watermelon Salsa – Dixie Chik Cooks

This watermelon salsa is sweet, just slightly spicy, but most of all very fresh! And the perfect toping to these tilapia sliders!

8. Watermelon Goat Cheese Salad – My Suburban Kitchen

Sweet, savory and a little bit peppery, this is a summer sald you’re going to LOVE!

9. Pan Seared Tuna Steak with Gingered Melon – My Nourished Home

I love that this savory melon recipe includes a nice slice of tuna! The Gingerges Melon is the perfect fresh bite to accompany the perfect piece of fish too!

10. Watermelon Summer Salsa – Dixie Chik Cooks

The perfect flavors for celebrating summer… with a littke jalapeno kick of course!

11. Watermelon Brie Bites – My Suburban Kitchen

A savory way to use up any leftover watermelon! These are perfect one bite appetizers that will leave your guests asking for more!



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Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

One of my very favorite ways to eat seafood is by stuffing them in tortillas and making them tacos. There’s just so many damn things you can do with them.

Or, maybe it’s one of my favorite ways of eating tacos. Hhmmm. I’ll get back to you on that.
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These are amazing, and I know I always say that. But, it’s true. They taste amazing AF. The fish is so easy to make; y’all know how fast fish cooks. The slaw is simple to throw together, and the dressing brings it all together. I oven roasted fresh corn for these. I simply removed the silks, slathered them with mayonnaise (yes, don’t gasp), chopped cilantro and a little salt.

Please trust me here! It’s not gross at all.

Think of the mayo as butter here. All you do is slather the mayo combo on the corn, pull the husks back up and put them in a 425 degree oven for about 6 minutes each side. The result is a well seasoned, crisp ear of corn.

The slaw. Oh, my damn, this slaw. It’s made with some of my very favorite things…

Red cabbage, orange juice, some very good hot sauce, jalapenos, lime. Feel free to salt to your taste.

These tacos are a rainbow of fresh flavors. The corn, mixed with fresh pineapple, tomatoes, more cilantro. You would think that the fish gets lost in translation here, but trust me, it doesn’t.

I also added black beans. I love them, and they’re a good, hearty addition without being heavy. There’s also a couple of things I can never get enough of when it comes to my tacos; fresh cilantro and lime juice.

They’re absolute staples.

I love to eat tacos for breakfast. There’s nothing better than leftovers when you get up in the morning because you’re reminded of something badass you made the day before, and sometimes it’s even better.

Here’s your printable!

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw


    For the Slaw
  • 1/3 red cabbage head, shredded
  • 1/4 white onion, diced small
  • 1/4 cup pickled jalapenos, diced small
  • 3 tbsp Moore's Jalapeno Hot Sauce
  • 1/2 lime, juiced
  • 2 tbsp orange juice
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • 1 tbsp salt
  • For the Corn
  • 2 ears corn, with silks removed
  • 1/4 cup mayo
  • Cilantro, chopped
  • 1 tbsp sea salt
  • For the Feta Lime Crema
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/4 cup feta cheese, crumbled (I kinda smashed mine)
  • For the Tacos
  • 1 lb. flounder
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 2 tbsp olive oil, divided in half
  • 1 1/2 cups black beans, canned, rinsed
  • 6 small flour tortillas
  • Other Ingredients
  • Fresh pineapple, diced
  • Tomatoes, diced
  • Cilantro, chopped
  • Limes


    For the Slaw
  • Combine all ingredients and refrigerate until ready to use.
  • For the Corn
  • Preheat oven to 425 degrees. Combine mayo through salt and slather it on corn; pull the husks up to cover the corn and bake for 6 minutes on each side.
  • Remove from oven and allow to cool for about 10 minutes.
  • Remove husks and scrape the corn off the cobs.
  • For the Feta Crema
  • Combine everything and refrigerate until ready to use.
  • Let's make Tacos!
  • In a large pan, preheat 1 tbsp oil over medium heat. Combine salt through 1 tbsp olive oil; brush on fish and add to pan.
  • Flip after 1-2 minutes and cook for another 3-5 minutes, until fish is flaky and done.
  • Remove from pan and roughly chop.
  • Heat remaining oil over medium high heat and add tortillas, browning on each side.
  • Take slaw and crema out of the fridge.
  • Build tacos by layering corn, beans, fish, slaw, pineapple, tomatoes, cilantro and limes.
  • Drizzle with feta crema.
  • Serve.

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Unkabobed Kafta

Familiar with Kafta? It’s a Middle Eastern lamb and beef dish that is typically served as kabobs.

I simply did not want to kabob these; I wanted to take the sticks out of the equation so I could play with them more than working around skewers. Don’t get me wrong – I do love kabobs.

Making them is half the fun.

Kafta is one of the most versatile little things – you can put it in pita bread with hummus and tabbouleh (one of my favorites), make it a burger, or just eat it by itself. I decided to serve mine over fragrant Jasmine rice, arugula and tzatziki. I LOVE tzatztiki –

I could literally eat a bowl of tabbouleh and tzatziki just alone.
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If you’ve never made Jasmine rice, it’s seriously a beautiful kitchen experience. The aroma is overwhelmingly fragrant.

The rice combined with peppery arugula and fresh tzaziki sauce is delicious AF. You could also just stick a little fork in them and dip them in whatever you want.

A squeeze of lemon, perhaps??

Yessss…that works too.

This is a dish that’s easy, delicious, and freezable! Throw several in a few freezer bags and pull them out to put together an easy dinner or lunch.

Ooohhh – crumble them and make nachos? Greek nachos – that would be fabulous. What comes to mind immediately is putting them over warmed pita chips, crumbled feta cheese, olives, onions, tomatoes and tzatziki. YES!! Kafta | Dixie Chik Cooks  This is filling without being over filling. They actually taste better the next day.

Here’s your printable –

Unkabobed Kafta

Unkabobed Kafta


  • 1/2 lb. ground lamb
  • 1/2 lb. ground Italian sausage
  • 1 tbsp almond flour
  • 1 egg
  • 1 tbsp Moore's original
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 cup green olives, chopped
  • 1/4 cup red onion, diced
  • 1 tsp allspice
  • 1 tbsp garlic, minced
  • 1/4 lemon, squeezed
  • 1 tsp pepper
  • Olive oil
  • Jasmine rice, cooked
  • Arugula, washed
  • Tzatziki sauce
  • 1/2 cup plain Greek yogurt, or sour cream
  • 1/2 cucumber, diced
  • 1/4 lemon, squeezed
  • 1 tsp dried dill
  • 1 tsp salt


  • Combine all ingredients except olive oil and refrigerate for 30 minutes.
  • Remove from fridge, roll into golf ball sized meatballs.
  • Bring a large saute pan over medium high heat and add about 3 tbsp olive oil; add meatballs and brown on both sides.
  • Reduce heat to medium low and add 2 tbsp water to steam; cover for 2 minutes.
  • Uncover and turn to brown evenly, remove when water has evaporated.
  • Tzatziki
  • Combine all ingredients.
  • Serve Kafta over rice, arugula and drizzled with tzaziki.

Unkabobed Kafta

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