Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Easy Creole MeatloafNow, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.

Easy Creole Meatloaf
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds ground beef
  • 3 slices white bread
  • 1/4 cup whole milk
  • 2 eggs, beaten
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoon ketchup, plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • Pinch freshly ground black pepper
Instructions
  1. Preheat oven to 350 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  4. Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  5. Form into a loaf in the baking dish.
  6. Spread the remaining ketchup over the top of the meatloaf.
  7. Bake, covered, for 45 minutes.
  8. Remove cover and bake for an additional 30 minutes.
  9. Let stand 5 -10 minutes before slicing.

Slow Cooker Cream Cheese Chicken Taquitos

I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still enjoying flashing back to those great burritos when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks.
Slow Cooker Cream Cheese Chicken TaquitosThe creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!

Slow Cooker Cream Cheese Chicken Taquitos
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the cream cheese chicken
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 8 ounces cream cheese, cubed
  • 1/3 cup water
For the taquitos
  • 1/2 cup shredded Mexican blend cheese (or combine shredded extra sharp cheddar with taco seasoning)
  • 12 6 inch flour tortillas
  • Your favorite toppings (extra cheese, chopped fresh cilantro, salsa, jalapenos, green onions, etc)
Instructions
For the cream cheese chicken
  1. Add all of the chicken ingredients to a slow cooker.
  2. Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
  3. Remove the chicken and shred or chop as desired.
  4. Return chicken to the slow cooker, stir, and cook another 15 minutes.
For the taquitos
  1. Preheat oven to 400 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Lay tortillas out onto a flat surface.
  4. Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
  5. Top with 1-2 tablespoons of cheese.
  6. Roll tortillas up tightly and place seam-side down into the baking dish.
  7. Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
  8. Serve with your favorite toppings.

Copycat Royal Red Robin Burger

I’ve been in a sort of burger ‘rut’ lately, making your standard griddle burgers. Now, they are great, and I will keep making them, but I decided I’d better up my game a bit. So I made a copycat of the Royal Red Robin burger, which I’ve had a few times at Red Robin and have always enjoyed. This copycat is spot-on. It’s a pretty standard burger, but topped with a fried egg. A fried egg can make all the difference in the world to a burger. As does mayonnaise. I wish I’d known that a long, long time ago.
Red Robin has a lot of great burgers. For a limited time, years ago, they offered the Mount Vesuvius Burger, which is crazy good and crazy big.  But for a simple, flavor-packed burger, the Royal Red Robin burger is the way to go. Just try to not bust your egg like I did!

Copycat Royal Red Robin Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 1/2 pounds ground beef
  • Kosher salt and freshly ground black pepper
  • 8 slices American cheese
  • 4 eggs, cooked over-medium
  • Ketchup
  • 4 slices bacon, cooked, halved
  • 4 this slices tomatoes
  • Iceberg lettuce, shredded
  • Mayonnaise
  • 4 hamburger buns, toasted
Instructions
  1. Divide beef into 4 equally sized patties. Season with salt and pepper and cook as desired. I prefer mine cooked over high heat on a griddle so they get a bit of a crust to them.
  2. Place cheese on bun bottoms.
  3. Add the burger, egg, ketchup, bacon halves, tomato, and lettuce.
  4. Slather top bun with mayonnaise and serve.

Roasted Red Chile Wings

One of the things I love about being addicted to cooking and eating chicken wings is that 99 times out of 100, every new recipe I try is just absolutely fantastic. I dream about chicken wings. A lot. And these roasted red chile wings, well, they were crazy good and certainly dream-worthy. I love chile peppers for the pepper flavor. And although I also love spicy, my number one love is that great pepper flavor, and the roasted red chile jelly from Albukirky Seasonings brings that and then some without scary spiciness.The Albukirky Seasonings red chile BBQ rub (and also the green chile BBQ rub) has quickly become my go-to wing rub. It’s just perfect on wings (and other things, too, but I really, really enjoy it on wings). Combined with the red chile jelly (which I thinned just a bit) the roasted red chile wings made for a lunch that I won’t soon forget, but I will soon make again.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Roasted Red Chile Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub, to taste. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. If cooking on a grill, smoker or Big Easy, brush the wings with the jelly the last 5 minutes of cooking. If deep frying, toss the fried wings with the jelly just before serving.

Buffalo Chicken Alfredo

Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. For my Buffalo wings that means some sort of dipping sauce. This Buffalo chicken Alfredo has that same great Buffalo flavor, with a built-in cool-down sauce. Creamy. Spicy. Cool. This really was a fantastic dish.
I used some leftover Buffalo chicken that I made in the slow cooker, but you can also use my outstanding Buffalo chicken made on a Char-Broil Big Easy, the best cooker for all-things poultry.

If you aren’t a big fan of Buffalo chicken, the Alfredo sauce over pasta is definitely great by itself. Or add some chopped rotisserie chicken.

Buffalo Chicken Alfredo
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the Buffalo chicken Alfredo
  • 2 cups Buffalo chicken (I used our slow cooker version)
  • 1 (12 ounce package) angel hair pasta, cooked, drained
  • Cilantro, chopped, for garnish
For the Alfredo sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup mozzarella cheese
Instructions
For the Buffalo chicken Alfredo
  1. Warm the chicken.
  2. Cook the pasta per package instructions. Drain well.
  3. Add pasta to the Alfredo sauce and stir to coat.
  4. Divide the pasta between 4 plates.
  5. Top pasta with the warmed Buffalo chicken.
  6. Garnish with chopped fresh cilantro and serve.
For the Alfredo sauce
  1. Add butter and olive oil to a medium saucepan over medium heat. Stir until the butter is melted.
  2. Add the the garlic,cream, and white pepper.
  3. Bring mixture to a simmer, stirring often.
  4. Add the Parmesan cheese.
  5. Simmer for 10 minutes stirring often, until the sauce is thickened.
  6. Add the mozzarella and stir until melted.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.

Toasted Italian Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 1 ciabatta roll, sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes, chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicolo
  • 1 slice Sopressata
Instructions
  1. Heat a large skillet, cast iron skillet or Griddler.
  2. Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  3. Spread the top of the roll with pest and sun-dried tomatoes.
  4. Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  5. Add the top bun, slice and serve.

Basic BBQ Rub

When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.
The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.

Basic BBQ Rub
Author: 
Recipe type: Spice Rub
Cuisine: American
Serves: 1 1/2 cups
 
Ingredients
  • 1/2 cup Sugar in the Raw
  • 1/2 cup Kosher salt
  • 3 tablespoons chili powder (use hot for extra kick)
  • 3 tablespoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon (or lime) pepper
  • 1/2 teaspoon finely ground coffee (not instant)
Instructions
  1. Combine all ingredients.
  2. Store in an airtight container for up to 6 months.

Dilly Dilly Grilled Mushrooms

Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.

Dilly Dilly Grilled Mushrooms
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: I like to double the amount of dill weed and garlic salt.
Ingredients
  • 1/2 pound medium fresh mushrooms, stems removed if desired
  • 1/4 cup butter, melted
  • 1/2 teaspoon dill weed (dried is fine, but you'll want to use more)
  • 1/2 teaspoon garlic salt
Instructions
  1. Fire up your grill for medium-high cooking.
  2. Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
  3. Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
  4. Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.