One of the first recipes I made out of John Currence’s Big Bad Breakfast: The Most Important Book of the Day was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.
I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again. There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.
As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.
This easy sausage stromboli is called easy for a reason. We’d just gotten in from a long day and we were hungry and too beat to throw together a huge meal. But that doesn’t mean huge and lame. Just easy and fantastic. Yummy Italian sausage (spicy sausage makes it even better), pizza sauce and lots of ooey-gooey cheese all in crispy golden brown dough. Nothing fancy, nothing fru-fru, but definitely good and filling. Don’t be afraid to add a little chopped bell pepper to the onion while it is cooking up. Don’t get it too soft though, you’ll still want a bit of crunch to it. If you have extra pizza sauce on hand warm it up and serve it on the side for dipping.
Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love? You could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.
For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.
The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with Italian-inspired flavors. Next time I make a batch, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sausage for grilled sausage sandwiches or serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich.
1 pound ground beef (or substitute Italian sausage)
1 medium onion, chopped
8 ounces small mushrooms, sliced thin
1 medium green bell pepper, chopped
1 15 ounce can tomato sauce
1 cup condensed tomato soup
1/4 teaspoon garlic powder
2 teaspoons dried oregano
1 tablespoon chili powder
1 12 ounce can tomato paste
1/4 teaspoon freshly ground black pepper
Shredded mozzarella cheese
Preheat oven to 375 F.
In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper. Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
Cut bread in half lengthwise and scoop out as much of the bread as you can.
Transfer bread to a sheet of aluminum foil.
Fill insides with the meat mixture.
Top with cheese and cover in foil.
Place on a baking sheet and bake for 10 minutes until the cheese is melted.
Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted (if we knighted folks in the US). Add a bit of roasted red bell pepper and you have a super-easy-to-make incredibly yummy sandwich. Perfect any time, but also great because I almost always have the ingredients to make Giardiniera meatball sandwiches on hand. I used mild Giardiniera when making these meatball sandwiches, but hot would be fantastic too. Just chop it up a bit before spooning it on top.
I did ‘cheat’ and use frozen meatballs. If I’d had more time to throw dinner together, I would’ve made a batch of my Italian meatballs. I try to keep some on hand at all times, but truth is, they are just so good that there’s just never any leftovers.
I love a good beefy chili. Nothing fancy. Great southwestern flavors. Oddly this McIlhenny’s chili is served with rice. I say oddly because that’s not something I would normally do. I was surprised as to how much I liked having rice in my chili.
The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili. The original recipe (which I modified only slightly) came from McIlhenny’s, the creators of Tabasco sauce. You know right then and there that it’s going to be fantastic. I have never had the free time when in New Orleans to go over to Avery Island and take a tour of the Tabasco plant. I will next time, though.
These Italian sausage sandwiches have become somewhat of a tradition in our house around New Year’s and the Superbowl. I make a nice big batch of them and let them slow cook either on the stove or in a slow cooker, ready to eat at any time. Perfect eats for watching football games, specially college bowl games. Spicy sausage with a flavorful tomato sauce loaded with peppers, onions, and mushrooms. All topped (of course) with ooey-gooey cheese. I’m not sure I’ve ever made my Italian sausage sandwiches exactly the same way each year. Sometimes I go the spicy route, sometimes I use sweet sausages. Sometimes I add more bell peppers, sometimes I just add more mushrooms. It just kind of depends on how I feel that day. If you don’t mind spicy, add more red pepper flake and a good amount of hot sauce.
Kosher salt and freshly ground black pepper, to taste
2 teaspoons Italian seasoning
1 tablespoon (more or less, to taste) red pepper flake
2 loaves French bread
2 cups Mozzarella cheese, shredded
Place the pizza and tomato sauces into a large pot over medium heat.
In a large Dutch oven, heat a splash or two of oil over medium-high heat. Working in batches, add the sausages, browning on all sides. Transfer browned sausages to the pot of sauce.
Add more oil to the Dutch oven and add all of the vegetables. Saute until just starting to get soft, then transfer to the pot of sauce along with the sausages.
Season with salt and pepper, Italian seasoning and red pepper flake.
Cover, reduce heat to medium-low and simmer for 5-6 hours, stirring occasionally.
Slice the bread in half. I prefer to do this by cutting a 'V' down the top of the bread, making a trench for the sausages and sauce. I find that the bread doesn't split so easily this way. I also remove some of the bread inside just to make more room for the great toppings.
Cut bread into lengths a tad shorter than the sausages.
Add meat and top with sauce and a little bit of the vegetables.
Top with cheese and place on a sheet pan under the oven broiler just long enough to melt the cheese.