Dickey's Chicken and Potato Soup

Chicken Potato Soup

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
2 Dickey's Chicken Breast (cubed)
1/2 regular package uncooked bacon, finely diced (set 1/4 cup for garnish)
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

Optional Garnish
Shredded cheese, fried diced bacon, chopped green onions

Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In fry pan, cook bacon until crisp. Drain bacon fat. Add chicken, onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
In large pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Dickey's Beef Brisket Taco Pasta Salad

Taco Beef Brisket Pasta Salad

1 package (16 ounces) spiral pasta
1 pound Dickey's Beef Brisket
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina Salad dressing

Directions: Cook pasta according to package directions. Meanwhile, in a skillet, Warm meat over medium heat. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add meat mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

Dickey's Tator Tot Bake

TATOR TOT BAKE

1 lb Dickey's Beef Brisket (chopped)
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Saute garlic and onion until carmelized, then add in meat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the meat. Warm until heated through.

In a large bowl combine meat mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 15-20 minutes or until heated. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

Serve and Enjoy!

Wanna know why Dickey's is the worlds greatest barbecue?

Ribs are the backbone to the barbecue business and Dickey’s understands that the perfect ribs are not necessarily a science, but an art form.

How do we get perfect, mouthwatering fall-off-the-bone ribs? That’s the secret we are sharing today.

   
Dickey’s always starts with a great rib rub, like Dickey’s Signature Rib Rub which includes ground cumin, salt, garlic a sugar and maybe a few secret ingredients. After slathering the ribs with the rub, we place the ribs in the smoker bone-side down. This allows the smoke to channel under the ribs and achieve an overall smoky, savory flavor.

We smoke our succulent ribs at a temperature between 270 and 295 degrees F and we smoke them for 3 to 3 ½ hours.

To check the doneness, we perform the “break test” by grabbing the rib rack with a pair of tongs making sure they immediately break. This means they are perfect. At Dickey’s, we make sure our ribs literally fall-off-the-bone and melt in your mouth -- nothing else will do!

Have fun and don’t worry about getting a little messy -- that’s just part of making great barbecue.

Are you a rib-natic?

Chopped Salad with Pulled Pork

Pick up Dickey's Pulled Pork today and enjoy this incredible salad

~ Chopped Salad and Pulled Pork ~

1/2 head iceberg lettuce
1/2 head romaine lettuce
4 thinly sliced green onions
1 cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Dickey's Barbecue Sauce
1 lb Dickey's Pulled Pork
Dickey's Ranch dressing, to taste

Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the barbecue sauce and ranch dressing. Top with pulled pork and toss before serving.

Dickey's Barbecue Pit Cedar City Utah

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Enchilada Dip

Come on into Dickey's Barbecue Pit Cedar City Utah today pick up some Chicken breast to make this FuN Football dip for Sunday FunDay!

Here is a great Enchilada Dip using Dickey's Chicken breast

1 pound Dickey's chicken breasts (chopped fine)
1 teaspoon fajita seasoning or even Montreal Steak Seasoning
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more is you like more heat)

In a medium bowl, combine, spice, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Transfer the chicken mixture to a medium baking dish.
Bake uncovered at 350 degrees for 15 minutes, or until the edges are golden brown.

Dickey's Barbecue Pit Chicken Breast