Dixie Chik Cooks http://www.dixiechikcooks.com A Southern Belle Who's Thinking about What's For Dinner While Eating Lunch Wed, 24 Dec 2014 03:23:37 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.5 Tuesday Top Ten http://www.dixiechikcooks.com/tuesday-top-ten-2/ http://www.dixiechikcooks.com/tuesday-top-ten-2/#comments Wed, 24 Dec 2014 03:23:37 +0000 http://www.dixiechikcooks.com/?p=9019 My faves for y’all this Christmas eve eve- Gumbo Hand Pies – Holy Mother. He’s a genius. Savory Waffles with Rosemary Ham and Dubliner Cheese. THAT’s real ass waffles. I sooo want this bread bin. Sausage Hashbrown Casserole – Perfect for waking up to Christmas Morning. Hot Chocolate Mix – They ask if the weather […]

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My faves for y’all this Christmas eve eve-

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Gumbo Hand Pies – Holy Mother. He’s a genius.

Savory Waffles with Rosemary Ham and Dubliner Cheese. THAT’s real ass waffles.

I sooo want this bread bin.

Sausage Hashbrown Casserole – Perfect for waking up to Christmas Morning.

Hot Chocolate Mix – They ask if the weather outside is Fucking Frightful. You can’t hate these two. Just can’t.

Killer Ass Cheese Platter. Cheese – no other words are needed.

Chipotle Pineapple Jerk Glazed Ham. I don’t know if I should be mad at myself for not thinking of this or run right out to Publix.

Wild Mushroom and Brie Soup with Parmesan Pepper Croutons - LOVE this.

Nativity Cake – How freakin’ cute!

8 Surprising Things That Lead to a Lasting Marriage – (I love #2).

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The Best Pico de Gallo. Ever. http://www.dixiechikcooks.com/best-pico-de-gallo-ever/ http://www.dixiechikcooks.com/best-pico-de-gallo-ever/#comments Mon, 22 Dec 2014 05:31:36 +0000 http://www.dixiechikcooks.com/?p=9009 If you like, love, or even remotely care about salsa, pico de gallo, or even tomatoes, drop everything you’re doing and go make this right now this very second.It will make your day. I’ve made this a bazillion times and a bazillion different ways. But this one; it’s straight up off the chizain.In my opinion, it’s the […]

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If you like, love, or even remotely care about salsa, pico de gallo, or even tomatoes, drop everything you’re doing and go make this right now this very second.IMGP7743It will make your day. I’ve made this a bazillion times and a bazillion different ways.

But this one; it’s straight up off the chizain.IMGP7769In my opinion, it’s the addition of oil and vinegar. I’ve made this for years, but it never dawned on me to do that. I honestly can’t remember what made me do it, but once I did – and especially after it sat in the fridge for a day, OMG.

Bomb diggity.

I know, such a very simple concept – a vinaigrette. It just gives it a little something. The more jalapenos, the better.

Use good yellow onions and lots of fresh cilantro. Just don’t over salt.

AND I just found these at my Publix last night. Just had to share.

tostitos-rolls

How freakin’ cute are they – and they actually dip well despite the fact that they’re tortilla chips rolled up like little cigars.

They’re my new very favorite thing in the world.

Pico de Gallo

Pico de Gallo

Ingredients

  • 1 16 oz can petite diced tomatoes, drained and rinsed
  • 1 large jalapeno pepper, washed and diced
  • 1/2 yellow onion, diced
  • 1 handful Cilantro, chopped
  • 3 tbsp olive oil
  • 2 tbsp white vinegar
  • Salt and pepper to taste

Instructions

  • Combine everything in a mixing bowl; cover and refrigerate until ready to serve.
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Black Eyed Pea Pomegranate Queso http://www.dixiechikcooks.com/black-eyed-pea-pomegranate-queso/ http://www.dixiechikcooks.com/black-eyed-pea-pomegranate-queso/#comments Thu, 18 Dec 2014 16:01:47 +0000 http://www.dixiechikcooks.com/?p=8997 I know what you’re gonna say. You put black eyed peas and pomegranate in your queso?? Shea, are you just trying to be crazy off the charts creative?No. I have ideas about food that literally pop up in my head daily. Hourly. I have no control over this – I text myself random ideas so […]

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I know what you’re gonna say. You put black eyed peas and pomegranate in your queso??

Shea, are you just trying to be crazy off the charts creative?IMG316No.

I have ideas about food that literally pop up in my head daily. Hourly. I have no control over this – I text myself random ideas so I don’t forget them if I’m busy. I’ve learned to trust my instincts when it comes to my palate. Am I on point every time? Absolutely not. But creating good food is definitely a trial and error kinda thing.

This is good stuff. I tend to make salsas, picos, etc. on a regular basis around here. Sometimes they include different kinds of beans or peas, sometimes pomegranate, of course with the usual stuff  - tomatoes, onions, jalapenos, cilantro, etc.

This time I got a wild hair and wanted to see what my queso would taste like combined with the last batch of salsa, which was black eyed pea pomegranate. IMGP7324Remember this queso? That’s what I used to combine with the black eyed pea salsa. If you’re not in the mood to make the cheese part yourself, you could always use store bought queso. It won’t hurt my feelings.

But don’t skimp on the pomegranate arils. They make this so unique. Not only do I want to put jalapenos on everything, I think I could put these little arils on everything too.IMGP7300Not only is it delicious, it’s so pretty.

Print here-

Black Eyed Pea Pomegranate Queso

Ingredients

  • 1 can petite diced tomatoes, rinsed and drained
  • 1 can black eyed peas, rinsed and drained
  • 1 jalapeno pepper, washed and diced (2 if you like heat)
  • 1/2 yellow onion, diced
  • 3/4 cup pomegranate arils
  • 2 tbsp lime juice
  • Handful fresh cilantro, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp white vinegar
  • Salt, to taste
  • This Queso
  • Jalapeno Slices, scallions and pomegranate arils, for garnishing

Instructions

  • Combine tomatoes through vinegar in a large bowl.
  • Salt to taste.
  • Make queso, and add tomato pea mixture (it's essentially black eyed pea salsa), as much or little as you want.
  • Top with jalapeno slices and more pomegranate arils.
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Tuesday Top Ten http://www.dixiechikcooks.com/tuesday-top-ten/ http://www.dixiechikcooks.com/tuesday-top-ten/#comments Tue, 16 Dec 2014 14:09:04 +0000 http://www.dixiechikcooks.com/?p=8991 My top loves this week…1. Married Filing Jointly introduces us to a movie that I apparently wasn’t aware of, “The Song“. I’m interested. I also like to sucker my husband into watching sappy ass movies with me. 2. Sriracha Chicken Pot Pies – I’m all in. 3. Pork Tenderloin Wellington. Did she put that shit […]

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My top loves this week…holiday-emergency-a-musical-remix-of-national-lampoons-christmas-vacation-by-melodysheep1. Married Filing Jointly introduces us to a movie that I apparently wasn’t aware of, “The Song“. I’m interested. I also like to sucker my husband into watching sappy ass movies with me.

2. Sriracha Chicken Pot Pies – I’m all in.

3. Pork Tenderloin Wellington. Did she put that shit on some toast? I want it.

4. Spicy Sausage and Mushroom Pasta – Just get in my damn belly. Now.

5. Maple Pecan Pie. Because that’s my favorite pie ever and I have a big fat foodie blog crush on Matt. Don’t go tellin’ on me.

6. Five Cozy Crockpot Coffee Recipes. Love these, and so perfect for the season! They’re just missing one thing. A little Absolut or Bacardi, depending on the coffee recipe. That’s all.

7. Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter. You shut your damn mouth.

8. Wafu Hambuga - It’s a bun-less hamburger that looks fantastic. WTF is wafu? I have no freaking clue. But this girl’s  got it going on with her wafu burger.

9. Sweet Potato Bites with Feta and Green Onion. Anything with feta rocks and I have always loved me some Kalyn’s Kitchen.

10. Gyoza Wrappers made from scratch. Awesome post, and she even included a video.

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Jalapeno Popper Bites with Cranberry Hot Sauce http://www.dixiechikcooks.com/jalapeno-popper-bites-hot-cranberry-sauce/ http://www.dixiechikcooks.com/jalapeno-popper-bites-hot-cranberry-sauce/#comments Sat, 13 Dec 2014 18:13:24 +0000 http://www.dixiechikcooks.com/?p=8976 It’s no secret that I’m obsessed with all things jalapenos. And jalapeno popper anything.This time of year I’m always thinking of new ways to reinvent the appetizer wheel. Ok, fine, I’m doing that any time of the year. I especially love to make things I can “dip”.I recently discovered Bob’s Red Mill Artisan Bread Flour […]

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It’s no secret that I’m obsessed with all things jalapenos.

And jalapeno popper anything.IMGP6775This time of year I’m always thinking of new ways to reinvent the appetizer wheel. Ok, fine, I’m doing that any time of the year. I especially love to make things I can “dip”.IMGP6970I recently discovered Bob’s Red Mill Artisan Bread Flour and it’s the bomb.com. Even the packaging is awesome – the paper bag feels velvety soft. I have used it for pizza, focaccia, flat bread and now these. There’s something really superior about this flour. You can get the deets here.

Cream cheese and diced jalapenos stuffed into bread dough and baked, and dipped in a cranberry hot sauce. My dough recipe makes enough for two good size pizzas, so put half of it in your fridge to save for later. Trust me, the dough gets even better after a day or two.

If you’re a popper fan, you’ll love these. IMGP6878Don’t you just love this little bowl? It came in my PopSugar Must Have Box. I’ve received two now, and I just love getting them.

The cranberry hot sauce is soooo good. It’s just the right amount of sweet vs. heat.IMGP6852You could definitely add some chopped bacon to the cream cheese, which I plan on doing next time.

Printable-

Jalapeno Popper Bites with Cranberry Hot Sauce

Ingredients

    Dough
  • 1 1/2 cups warm water
  • 2 tsp instant yeast
  • 3 1/2 cups all purpose flour (I used Bob's Red Mill Artisan Bread Flour)
  • 1 tsp salt
  • 1/4 cup olive oil + more for coating the dough
  • Jalapeno Filling
  • 2-3 large fresh jalapeno peppers, diced (remove seeds and ribs if you don't like heat)
  • 4 oz cream cheese, at room temperature
  • 1 tsp seasoned salt
  • Sea salt and parsley, for topping
  • Cranberry Hot Sauce
  • 1/4 cup cranberry sauce (canned, I used some leftover from Thanksgiving)
  • 3 tbsp Tabasco hot sauce
  • 1/2 stick salted butter

Instructions

  • Combine the warm water and yeast and let proof for 10 minutes; until foamy.
  • Add the flour and salt to the bowl of your stand mixer and mix on low a few seconds to combine.
  • Turn the mixer on low again and slowly pour in the water/yeast mixture, followed by the olive oil. If after a minute or two it doesn't start to form into a ball and pull away from the side of the bowl add more flour, a tablespoon at a time until it does.
  • Drizzle some olive oil over the dough, toss it in the bowl with your hand to coat and cover with a dish towel and let sit for 30 minutes.
  • Remove half of the dough (this would make roughly two pizzas) and wrap the other half loosely with plastic wrap or put in a covered bowl and refrigerate.
  • Preheat oven to 375.
  • Combine the cream cheese, jalapenos and salt in a bowl.
  • To make bites, pinch off a piece of dough about the size of a large gumball.
  • Flatten the dough with your hands to make a disc, and spoon a little bit of jalapeno filling in the center.
  • Carefully bring the sides of the dough around the filling together, pressing with your fingers, to enclose the filling to make a ball. No filling should be visible.
  • Continue with the rest of the dough and filling, placing them on a foil lined baking sheet.
  • Bake for about 10-12 minutes, until slightly golden brown. Sprinkle with sea salt and dried parsley.
  • To make the dipping sauce, put butter in a sauce pan over medium heat.
  • When it starts to melt, add the cranberry sauce and Tabasco, reduce heat to low and stir until it starts to bubble a little; remove from heat and cover.

Notes

*This dough keeps well in the refrigerator for a week. As a matter of fact, I have discovered that after a couple of days it gets even better.

*The amount of dough vs. filling depends on several factors. You may need more or less of either one.

*Adjust the hot sauce to your taste depending on how sweet/hot you prefer.

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Smoked Sausage, Jalapeno and Mushroom Mini Quiches http://www.dixiechikcooks.com/smoked-sausage-jalapeno-mushroom-mini-quiches/ http://www.dixiechikcooks.com/smoked-sausage-jalapeno-mushroom-mini-quiches/#comments Thu, 11 Dec 2014 19:56:30 +0000 http://www.dixiechikcooks.com/?p=8964 Have you ever had quiche in a wonton skin?Well, let me tell you, they rock. At first I was skeptical about it would all work out. I did have some pie crust dough on hand, but I had a ton of wonton skins that needed a job to do. I’m all about using up the […]

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Have you ever had quiche in a wonton skin?IMGP78Well, let me tell you, they rock. At first I was skeptical about it would all work out. I did have some pie crust dough on hand, but I had a ton of wonton skins that needed a job to do.

IMGP7435I’m all about using up the stuff that’s been sitting in the fridge staring at me. With the wonton skins, they’re a little less dense than your typical quiche. As much as I love pie crust, this is a good alternative. Especially if you don’t want your breakfast (or lunch, or whatever) to feel “heavy”.

I first had quiche at a steakhouse here in Birmingham when I was a teenager, and I’ve been hooked since. I honestly don’t think I ever ordered anything else from that restaurant when I went there, and they closed about five years ago. It’s just so versatile – you could throw anything in there and it would work. Well, almost anything.

And, yes, I sprinkled some bread crumbs on there for some added “something“. I don’t know why I felt the need to do that, but I did.

It works.IMGP7400Perfect for a lazy weekend morning, entertaining for the holidays, or just whenever you feel like having little baby quiches.

Here’s a printable-

Smoked Sausage, Jalapeno and Mushroom Mini Quiches

Smoked Sausage, Jalapeno and Mushroom Mini Quiches

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup smoked sausage, diced
  • 1 jalapeno, diced
  • 1/2 cup mushrooms, diced
  • 4 eggs
  • 1/4 cup whole milk
  • 1/2 cup Havarti cheese, shredded
  • 1 tsp cayenne pepper
  • 12 wonton skins
  • Breadcrumbs
  • Flat leaf parsley, chopped

Instructions

  • Preheat oven to 400 degrees and spray a mini muffin pan with nonstick spray.
  • Heat olive oil over medium heat and add sausage, jalapeno and mushrooms. Saute for 4-5 minutes. Drain on a paper towel.
  • Whisk the eggs, milk and cayenne together. Add the sausage, peppers and mushrooms and combine.
  • Press wonton skins into muffin pan and pour egg mixture (about 3/4 full) into each wonton skin.
  • Bake for 12-15 minutes, until eggs are done.
  • Sprinkle with breadcrumbs and parsley.
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p.s.  I dipped mine in some really good hot sauce.

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Top Ten Tuesday http://www.dixiechikcooks.com/top-ten-tues/ http://www.dixiechikcooks.com/top-ten-tues/#comments Tue, 09 Dec 2014 10:00:11 +0000 http://www.dixiechikcooks.com/?p=8956 Here’s my top picks around the web this week- {source} Fall Spiced Skirt Steak Tacos with Blackberry and Pear Slaw – Heaven on a plate. Slow Cooker Creamy BBQ Raspberry Chipotle Chicken Taquitos - Love the sweet and spicy combo. Creole Candied Bacon - OBSESSED!!! Peppermint S’mores Martini - How perfect for the holidays….plus it’s 5 o’clock somewhere. […]

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Here’s my top picks around the web this week-

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Fall Spiced Skirt Steak Tacos with Blackberry and Pear Slaw – Heaven on a plate.

Slow Cooker Creamy BBQ Raspberry Chipotle Chicken Taquitos - Love the sweet and spicy combo.

Creole Candied Bacon - OBSESSED!!!

Peppermint S’mores Martini - How perfect for the holidays….plus it’s 5 o’clock somewhere.

Gyro Dip – Holy.Lord.

Breakfast Sangria – For Christmas morning, of course.

The “I Woke Up Like This” Porn Burger – I have no words. Just click on the link.

Crispy Salmon with Winter Fruit Salsa – Yes!!

Steak and Brie Sliders with Balsamic Cranberry Sauce - I already have a slider obsession…

15 Highly Inappropriate Elf on the Shelf Pics - I love our Jackson!

Stick around and check these out...

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Miniature Hot Dogs http://www.dixiechikcooks.com/mini-hot-dogs/ http://www.dixiechikcooks.com/mini-hot-dogs/#comments Mon, 08 Dec 2014 06:50:44 +0000 http://www.dixiechikcooks.com/?p=8937 What I have for you today are cute, little itty bitty hot dogs. I’m excited.For some reason I was about to type the word “stoked” but thankfully I stopped myself because yeah…I don’t really say “stoked”. Sooo, let’s just stick to I’m excited. First of all, they’re just so cute. Secondly, you can so customize the hell of […]

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What I have for you today are cute, little itty bitty hot dogs.

I’m excited.IM7261For some reason I was about to type the word “stoked” but thankfully I stopped myself because yeah…I don’t really say “stoked”. Sooo, let’s just stick to I’m excited. First of all, they’re just so cute. Secondly, you can so customize the hell of of them and not waste a lot if you want to get all crazy. Like me.

Is this a new groundbreaking recipe?

Nope.

They’re just little hot dogs wrapped in half of a browned and buttered dinner roll, and I made them three different little hot dog ways.IMGP7090I know, they’re damn cute. Sometimes I just need to make very easy, family friendly recipes. Even if sometimes my language is not. And, yes, I found a way to incorporate jalapenos. I’m sure you’re shocked.

I typically don’t really care about hot dogs, but every now and then I really crave a good one. And when I do, I want everything I can find in the fridge piled on top of it.

Here’s my lineup-

Queso and jalapenos. Obviously, my favorite.IMGP7245Sauerkraut with mustard and Thousand Island dressing.IMGP7218IMGP7287Lastly, ketchup and relish.IMGP7222I think I actually found more shit to throw on top to make some of them really trashy, which is probably a post for later. I had some habaneros at the bottom of the crisper that looked just fine, but when I pulled them out they had a little mold on the bottom. I got so excited at the thought of making a habanero relish for the hot dogs, which never occurred to me to try to make.. Why do I let these things go bad?? Just another food blogger problem, I guess.

Here’s your printable-

Mini Hot Dogs

Ingredients

  • 6 dinner rolls, halved
  • 1/2 stick salted butter, melted
  • Handful fresh Italian parsley, chopped
  • 12 Little Smokies (miniature smoked sausage links)
  • Your favorite hot dog toppings - We used sauerkraut, homemade Thousand Island dressing, relish, ketchup, mustard, cheese queso and jalapenos.

Instructions

  • Preheat oven to 425 degrees.
  • Brush the dinner roll halves with butter and sprinkle with parsley and
  • Bake until brown - about 2-3 minutes and remove from oven.
  • Place a little smokie in the center of each roll half and squeeze together like a hot dog. Place in a small baking or casserole dish to fit all of them together (which will help keep their shape).
  • Top with your favorite hot dog condiments.
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Butternut Squash Soup with Grilled Cheese Croutons http://www.dixiechikcooks.com/butternut-squash-soup-grilled-cheese-croutons/ http://www.dixiechikcooks.com/butternut-squash-soup-grilled-cheese-croutons/#comments Wed, 03 Dec 2014 17:54:49 +0000 http://www.dixiechikcooks.com/?p=8863 I’m thinking it’s definitely soup time. At the time I’m writing this, it’s 33 degrees here in B’ham, and according to Weather.com it “feels like” 28 for God’s sake. I cannot stand this weather. Where’s my 85 degrees? I know most of you hate all that sweating, humidity and getting in a hot car and […]

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I’m thinking it’s definitely soup time.
IMGP5363At the time I’m writing this, it’s 33 degrees here in B’ham, and according to Weather.com it “feels like” 28 for God’s sake.

I cannot stand this weather. Where’s my 85 degrees? I know most of you hate all that sweating, humidity and getting in a hot car and everything that comes along with summer but it’s my favorite. I just don’t get people that love cold weather – it’s so uncomfortable, so inconvenient and wearing layers is such a pain in the ass. I also hate chattering my teeth while driving to work.

It just recently started getting cold, but this is Alabama and the weather can change daily. We could very well end up wearing shorts during Christmas.

But when it’s cold warm, comforting soup is a necessity. This butternut squash soup is soooo perfect for days like this. And, I added these cute little grilled cheese croutons – which are simply grilled cheese sandwiches on Rye bread cut into cubes.
IMGP5413It definitely adds to the cuteness factor, not to mention the yum factor.

IMGP5387Here’s your printable-

Butternut Squash Soup with Grilled Cheese Croutons

Ingredients

    Soup
  • 2 butternut squash, sliced in half vertically
  • 1 onion, halved
  • 2 garlic cloves
  • Olive oil
  • 4 fresh Rosemary sprigs
  • 1/4 cup whole cream
  • Grilled Cheese Croutons
  • Rye bread slices
  • Salted butter
  • Muenster cheese slices

Instructions

    Soup
  • Preheat oven to 425 degrees.
  • Place the squash, onion and garlic cloves on a foil lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 45 minutes to an hour, until the squash is tender, but removing the onion and garlic after 15 minutes.
  • Pulse the squash, onion, garlic cloves and rosemary sprigs in a food processor until smooth.
  • Put soup ingredients in a dutch oven and bring to a slow boil over medium high heat. Reduce to low and cover.
  • Simmer for 30 minutes, stirring occasionally. Remove from heat.
  • Grilled Cheese Croutons
  • Butter one side of each bread slice, add a cheese slice to each and top with another buttered bread slice.
  • Grill over medium heat in a saute pan 2 minutes on each side, until cheese is melted and bread is nice and brown. But into small squares.
  • Serve soup with grilled cheese croutons and swirl soup with whole cream.
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Here’s a few links to some of my soups to warm you up until the summer graces us with its presence again -

Sherried Tomato Soup

Ranch Chicken Chili

Jalapeno Popper Chicken Soup

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Italian Sub Sliders http://www.dixiechikcooks.com/italian-sub-sliders/ http://www.dixiechikcooks.com/italian-sub-sliders/#comments Mon, 01 Dec 2014 15:08:30 +0000 http://www.dixiechikcooks.com/?p=8916 Have you been out shopping and fighting all the crazy people? If so, you obviously need something easy to throw together when you get done with all that craziness. You won’t catch my ass out there in that circus.  Most All of my shopping is done on Amazon. Since I became a prime member about five […]

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Have you been out shopping and fighting all the crazy people?

italianIf so, you obviously need something easy to throw together when you get done with all that craziness. You won’t catch my ass out there in that circus.  Most All of my shopping is done on Amazon. Since I became a prime member about five years ago, my entire life changed.

These are especially easy if you buy the dinner rolls that come in an aluminum pan – just slice the top off of them, pile everything on, retop and bake.

IMGP3809These little sliders are a spin off of the big Italian Subs. But instead of putting a dressing on the slider, I made a balsamic dipping sauce.

IMGP3866So.Good. These would also be the perfect little snack for your putting-the-tree-up-party. If you haven’t already. There’s some people in our neighborhood that have had theirs up for two weeks.

I so don’t get that.
IMG82Here’s your printable-

Italian Sub Sliders

Ingredients

  • 1 package dinner rolls, sliced horizontally
  • 1 stick salted butter, melted
  • 1/2 cup Italian Giardiniera, pulsed in a food processor until spreadable
  • 1/2 lb pastrami
  • 1/2 lb pepperoni
  • 1/2 lb ham
  • 3/4 lb provolone cheese, cut to fit rolls
  • Pepperoncini pepper rings
  • Italian seasoning
  • 1/3 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 tbsp chicken broth

Instructions

  • Preheat oven to 350.
  • Place the bottom half of dinner rolls on a baking sheet lined with foil and brush with 1/2 of the melted butter.
  • Slice salami, pepperoni and ham very thin and put a layer of Giardinaiera each on each bottom side of the rolls.
  • Add a slice of each meat and provolone, pepper rings and top with remaining roll half, brush with remaining melted butter and sprinkle with Italian seasoning.
  • Cover with foil and bake for 20 minutes; remove foil and bake for an additional 5-10 minutes - until browned.
  • Whisk the olive oil, vinegar and chicken broth together - this is your dip.
  • Serve the sliders with or without the dip.
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