Tag Archives: Dressing

Bbq Chicken Cobb Salad

A Cobb Salad is one of the most ordered salads in our great country…I LOVE them!  However, in true Carly fashion, I wanted to give it a Texas twist with an extra punch of flavor! 

This is a great summertime dinner dish that doesn’t heat the home up and can be made in under 30 minutes!  The BBQ sauce doesn’t overwhelm when mixed with the ranch dressing, only compliments, and you get a extra great crunch from the tortilla chip topping!

*You can shred a rotisserie chicken in a pinch!

The Starting Lineup

  • 2 cups cooked chicken, chopped
  • 3 hard boiled eggs, sliced
  • 4-6 strips crispy bacon, crumbled
  • 1 cup cheddar cheese, shredded
  • 1 bag mixed greens
  • 3 Roma tomatoes, diced
  • 1 bell pepper, chopped
  • 2 avocados, sliced
  • 1/4 red onion, diced
  • 1/4 green onion, diced
  • 1 jalapeล„o, thin sliced
  • 1 can black olives
  • 1 cup ranch dressing 
  • 1 cup bbq sauce, divided 
  • 1 cup tortilla chips/or strips 
  • Kosher salt and pepper, to taste
     

Here we go!  First, in a bowl or mason jar combine the 1 cup of ranch dressing with 1/2 cup of bbq sauce.  Add in a pinch of salt & pepper and give a good whisk/shake and then refridgerate until the salad is complete. 

 

Next, simply rinse the produce and start the chopping and dicing of the vegetables and chicken! 

In a large bowl, add the cooked, chopped chicken along with the remaining 1/2 cup bbq sauce and toss together. 

  Finally, combine all of the ingredients into the bowl, drizzle with the Bbq Ranch dressing your made earlier and top with the crunchy tortilla strips/chips! 

  

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Scratch Cornbread Sausage Stuffing

The great debate: Stuffing vs Dressing.  Yes, I know what the difference is between the two, stuffing goes INSIDE the bird, while dressing is cooked OUTSIDE the bird.  However, growing up in my household, no matter which way we cooked it, we called it stuffing.  So you’re just going to have to deal with the title ๐Ÿ˜‰

The flavors in this holiday side dish are just fabulous!  There is a sweet heat in the cornbread and a savoriness with the sausage and classic thyme & sage spices!  Plus, my favorite thing, is how there is still texture to the dish…I loathe mushy, pasty stuffing.  This definitely isn’t one of them!

*Make how you please, but I like to prepare the cornbread and dry it out at LEAST a day before I finish it.  This is a busy enough time of year, help yourself out a little! ๐Ÿ™‚

*Also, this is a southern style cornbread, meaning NO sugar.  If you prefer yours sweet like a true Yankee ๐Ÿ˜‰ feel free to add in a Tbsp or two..but when made into a stuffing it really isn’t needed.  Personally.

The Starting Lineup
Jalapeno Cornbread

  • 2 cups cornmeal
  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt & sugar, each
  • 4 large eggs
  • 2 1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 Tbsp honey
  • 1/2 cup corn kernals, roasted (fresh or frozen)
  • 2 Jalapenos, seeded & minced
  • 3 green onions, thinly sliced  

Cornbread Sausage Stuffing

  • 1 recipe of Jalapeno Cornbread, cubed & dried
  • 1 lb breakfast sausage, cooked & crumbled
  • 1 large onion, chopped fine
  • 3 celery, chopped fine
  • 1 pckg sliced mushrooms
  • 5 tsp butter
  • 4 large garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp sage
  • 1 cup half-in-half
  • 3 1/2 cups chicken stock/broth (low sodium)
  • 4 large eggs
  • A pinch each (salt, pepper & cayenne pepper)  

Starting with the cornbread…

Preheat your oven to 375 degrees and grease a 9×13 baking dish.

In either a skillet or under the broiler, cook the corn till it starts to take on a little color (mere minutes).  Set aside. 

   In a bowl, whisk the milk, oil, honey and eggs till combined. 

 In a another large bowl, combine the cornmeal, flour, baking powder, and salt.  Next add the milk mixture into the dry mixture and whisk till smooth. 

     Finally fold in the corn, jalapeรฑos and green onions into the mix and pour the batter into your greased baking dish. 


 
 Bake until golden brown and a toothpick comes out clean (about 60 minutes in my oven…everyone’s oven is different).  Cool in pan for 2-3 hours to set. 

 *Onced cooked and set, cut the cornbread with a serrated knife into 1″ cubes.  Preheat the oven to 250 degrees and place the cubed cornbread onto two baking sheets (spread out evenly) and put into oven.  Rotate the filled baking sheets every 20 mintutes or so until the cornbread has dried out (crouton like), at least an hour. 

   

Good morning (since you’re likely finishing this the next day)!!  We’ll start this preperation by cooking the sausage in a large skillet over medium heat.  Once browned and crumbled, set aside on a paper towel lined plate. 

In that same skillet, add in 2 Tbsps of the butter, the chopped celery, onion and mushrooms and cook down for about 3 minutes.  To that, add in the thyme, sage and minced garlic.  Cook for 30-60 seconds and then add the sausage back in along with the chicken stock and remove from heat, allowing to cool. 

   While the pan is cooling, whisk together the eggs, half-in-half, salt, pepper & cayenne till combined.  Then SLOWLY add in the chicken stock mix to the eggs while constantly whisking.  *If that stock is still too hot and you combine it with the eggs too fast, you’ll basically end up with scrambled eggs.  No good.  So please do it slowly while constantly whisking.  Temper the eggs. ๐Ÿ™‚ 

     Now set the oven to 375 degrees.  

Here is where you gently fold in the cubed & dried cornbread into the wet mixture.  Once all saturated let sit for roughly 15-20 minutes to REALLY let the bread soak up the liquid. 

   Transfer to your 9×13 baking dish and drizzle the remaining 3 TBSP butter overtop the dish.

Bake your glorious scratch-made stuffing uncovered for 40 minutes till the top is a golden brown and then let rest for 20.  Enjoy your hard work! 

 

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