Here's a recipe for yeast-free pizza dough I developed for my future mother-in-law. It's also perfect if you need a snack for kids in a hurry, or happen to be terrified of my favorite edible living organism... This one's for you, Tina!
Recipe: Whipped Sweet Potatoes via The Kitchn
Whipped Sweet Potatoes | Dixie Caviar
It's fall vegetable week over at The Kitchn, and I've contributed a new take on an old favorite. Think a silky smooth puree of roasted sweet potatoes with both coconut milk and vanilla bean whipped in. Oh yeah, I went there.
Around The Web
Holy Smokes, that was one heck of a bachelorette party! Thank goodness you only get married once, because I don't think I could handle those shenanigans again. Needless to say, I slept 18 hours yesterday and still don't think I am completely recovered. I'll share some of the more PG-rated details and a recipe later this week, but in the meantime, here are some of Dixie Caviar's other recipes around the web.
- Balsamic-Glazed Pearl Onions via The Kitchn
- Turkey Wraps with Honey Mustard via The Kitchn
- Sausage and Veggie Breakfast Casserole via The Kitchn
- French Dip au Jus via The Kitchn
- Farro Risotto with Corn and Tomatoes via The Kitchn
- Morning Glory Muffins via The Kitchn
- Late Summer Caprese via The Kitchn
- Barbecue Chicken Sliders via Cooking Channel
Knee Deep in the Water Somewhere
Hey guys, sorry for the radio silence—I'm at MY bachelorette party in Rosemary Beach, Florida. I had all the intention in the world of posting from here, but turns out, I just want to drink daiquiris, eat corn dip, and hang out with my favorite ladies. I'll be back next week!!
Recipe: Cowboy Corn Dip
Hey y'all, I've got a story up today at The Southern Coterie, all about the fabulous Emerald Coast along the Gulf of Mexico! I'm headed to Rosemary Beach for my bachelorette party next week, so it seemed like the perfect time to reflect. Give it a read, and check out my recipe for Cowboy corn dip (a family beach favorite) below:
Cowboy Corn Dip
Yields: 2 cups
For some reason, my family tends to lower our food standards when at the beach; it's the one time of year when the grocery cart becomes filled with all sorts of "junk"—cheap white bread, American cheese, gummy snacks, s'mores supplies, and sodas all become fair game!
Every day at lunchtime we drag ourselves away from the water just long enough to devour a ham sandwich and wash it down with an ice cold glass of Coke (or Corona). There’s always an appetizer on hand for snacking, too. Chips & salsa are no-brainers, but this corn dip is a Dozier family favorite. It’s quick, delicious, and just trashy enough to belong on the Redneck Riviera.
2 (7 ounce) cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
1 (4 ounce) can green chiles, drained
1 - 2 jalapenos, seeded and minced (or jalapeno relish, to taste)
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste
Combine all of the ingredients in a large bowl and mix until combined. (I use my stand mixer fitted with the beater blade.) Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.
Kitchen note: This recipe is open to plenty of variation. Use fresh corn and red bell peppers if you prefer. I always have a jar of Wickles Sub Relish on hand and find it works perfectly for spicing up any dip, not to mention it’s much easier than dicing a jalapeno. Also, this recipe tastes best when you grate the cheese yourself—the waxy packaged shredded cheese just can’t compare.
Yields: 2 cups
For some reason, my family tends to lower our food standards when at the beach; it's the one time of year when the grocery cart becomes filled with all sorts of "junk"—cheap white bread, American cheese, gummy snacks, s'mores supplies, and sodas all become fair game!
Every day at lunchtime we drag ourselves away from the water just long enough to devour a ham sandwich and wash it down with an ice cold glass of Coke (or Corona). There’s always an appetizer on hand for snacking, too. Chips & salsa are no-brainers, but this corn dip is a Dozier family favorite. It’s quick, delicious, and just trashy enough to belong on the Redneck Riviera.
2 (7 ounce) cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
1 (4 ounce) can green chiles, drained
1 - 2 jalapenos, seeded and minced (or jalapeno relish, to taste)
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste
Combine all of the ingredients in a large bowl and mix until combined. (I use my stand mixer fitted with the beater blade.) Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.
Kitchen note: This recipe is open to plenty of variation. Use fresh corn and red bell peppers if you prefer. I always have a jar of Wickles Sub Relish on hand and find it works perfectly for spicing up any dip, not to mention it’s much easier than dicing a jalapeno. Also, this recipe tastes best when you grate the cheese yourself—the waxy packaged shredded cheese just can’t compare.