Dixie Chik Cooks! One Fiesty Foodie!

Dixie Chik Cooks! One Fiesty Foodie!

She turned down an invite from Bruce Willis to have a drink with him!  (Ya might notice a ‘Demi’ look!)  Interested in reading on?  Let me just throw out some adjectives  Dixie Chik Cooks! One Fiesty Foodie!and see if you’re further enticed to read on…sassy…classy…fiesty…firey…and purrdeee as a brown speckled puppy!  Yes, and by profession she’s a nurse…but by passion, she’s a home chef.  Meet Shea, a Southern belle who’s definitely 21st century all the way.  When you explore her blog, Dixie Chix Cooks,  and all the cookin’ she’s done, which, by the way, is alphabetized from A to Z, you’ll be clicking ’til you probably develop carpal tunnel!

I adore meeting fiesty foodies like Shea because she reminds me of me, well, back in the day!  Now, it’s time for you to get to know this adorable soul!  This is Shea… Dixie Chik Cooks! One Fiesty Foodie!

The first thing you need to know about Shea…she’s a Southern Belle who’s thinking about what’s for dinner while eating lunch.

Seriously. Always has.  Her mother says that even as a toddler food was always in the forefront of Shea’s mind. One of her Mom’s favorite stories to tell is that “McDonald’s”, “Hardee’s”  and “Burger King” were Shea’s first words.  Seriously, Shea says? She didn’t believe her….The truth is Shea simply… unequivocally…LOVES food.

Here are some of things I asked Shea…

What have you done in the past few years that has changed your life?

Most definitely that would be going back to school. It has given me the confidence I was lacking personally and it definitely eliminated a huge regret in my life. I have a nursing license, and having it, let alone using it, gives me a huge sense of purpose and makes me feel whole as a woman and mother. I want to inspire my children to go out there and do whatever you want; because you can do whatever you put your mind to. The accomplishment feels amazing.

Also, starting my food blog was a scary thing for me and it took me a long time to get the guts to initiate it. I was scared to put myself out there.  It has enriched my life on a personal level I now know I was lacking. Getting involved in the food blog community has been an incredible experience for me and I so love my readers. This is something I do for me, which is not an easy thing for a mother to do – but at the same time – enriching myself personally makes me a better mother, I feel.

What’s a juicy tidbit about you as a person, you now, your past?

My husband is a (now retired) nationally regarded DJ, and at one of the events he was working a few years ago, actor Bruce Willis asked  Dixie Chik Cooks! One Fiesty Foodie!me to have a drink with him. Being the southern girl I am, I politely told him I was married, but thank you anyway. He was very much a gentleman. It was such a pleasure meeting him – he really is such a sweet guy to talk to. He also gave me a “Roll Tide”, which of course I appreciated.  I think my husband definitely appreciated the fact that I turned down having a drink with Bruce Willis – He shouldn’t question my devotion after that! I also met Ashton Kutcher.

Notice there’s nothing warm and fuzzy following the last statement.

Next!

If you could give your 16 y/o self a few pieces of advice (knowing what you do know) what would that be?

STUDY DAMNIT.

Be completely about yourself and don’t fall for stupid boys – please – they just don’t have a brain before about 35. They just can’t help it.  Accept yourself no matter what.  GO TO COLLEGE.  STUDY.

What would you call your cooking style?

Southern Eclectic. Is that a new phrase? My cousin, Meighan, came up with it, and I like it. I stick to my Southern roots, but most definitely have my own ideas; I’m my own chef in the kitchen and it’s getting easier for me to throw caution to the wind. I evolve everyday, it’s my passion. If I see a freaky lookin’ fruit at the market I’ll grab it – I want to know what the hell this thing is all about.

It may not make it to the blog, but…..hey I found a new fruit, right?

 Dixie Chik Cooks! One Fiesty Foodie!What ingredients would one always find in your kitchen?

Cheese – several different types, jalapenos, flour, wine!

What would you choose for your last meal on earth and why?

Well – Boneless, skinless chicken breast deep fried – Marinated in buffalo hot sauce (really hot) – on a Ciabatta roll – very fresh, no less. Covered in very, very good bleu cheese dressing and an amazing slice of fresh tomato and Arugula – all topped generously with Himalayan sea salt and freshly ground black pepper.  Plus, more bleu cheese dressing to dip in.

That’s just the beginning.

French Fries.  However – I want these pickled. I need these to be soaked in white vinegar for at least 3-6 hours. Drained, rinsed and… fried in coconut oil, plenty of salt and pepper, with a side of half ketchup/mayonnaise (lots).

Shrimp Ceviche.  With fresh pita chips.

Tuna Tataki. Very fresh Ahi Tuna! – AND with lots of soy sauce and wasabi.  I cannot get enough of tuna tataki. My husband introduced it to me on our first date.

A slice of key lime pie. I’m not a sweets girl, but if it’s my last meal, it’s gonna be complete.

Now, for one of Shea’s ‘Southern Eclectic’ recipes!

Jalapeno Jack Crusted Steak with Avocado Cream

4 sirloin petite steaks

3 tbsp olive oil

1 ½ cups bread crumbs

3/4 cup Monterey Jack cheese

2 jalapenos, fresh, minced

1 tbsp Garlic powder

1 tbsp Onion powder

1 tbsp Seasoned salt, like Lawry’s

Avocado Cream

½ ripe avocado

2 tbsp mayo

½ cup sour cream

1 lime, juiced

1 tbsp cilantro, fresh

2 tbsp sea salt

½ tsp cayenne pepper

Preheat oven to 325 and prepare a baking sheet.  Generously salt and pepper the steaks on both sides; set aside.

Whisk the avocado ingredients together and refrigerate until ready to serve.

Combine the bread crumbs through seasoned salt in a mixing bowl.

In a cast iron skillet, heat the olive oil over medium-high heat just to the smoking point and add the steaks. Sear for about 1-2 minutes on each side; remove from heat.

Place on baking sheet and coat steaks thoroughly with bread crumb mixture. Bake for about 15-20 minutes, or until desired doneness. About 17 minutes was perfect for mine; they still had a little pink in the center, but not red. Drizzle with avocado cream.

Dig in.

 Dixie Chik Cooks! One Fiesty Foodie!

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