Curry Shake ‘n Bake

I admit it, I’m a Shake ‘n Bake addict. It started when I was a kid. My mom would make Shake ‘n Bake pork chops on occasion and I loved them. They became a common site on my dinner table years later. Today, I make my own Shake ‘n Bake mix, often coming up with my own flavor, like chipotle, and now my over-the-top delicious curry mix.

I was blown away by how much I loved this curry Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!). Just the right amount of curry flavor, the mix adheres perfectly. Every bite is packed with flavor and is oh so juicy. I loved these curry Shake ‘n Bake chops. They were fantastic!
Curry Shake 'n BakeIf you really like the taste of curry, I would definitely recommend adding more curry than I state in the recipe. You can taste and add more as you mix. I found the two tablespoons to have a nice, fairly mellow curry flavor. If you prefer yours to be stronger, go for it! You’ll love it!

Curry is also great on chicken wings. Try my brown sugar curry wings.

Print Recipe
0 from 0 votes

Curry Shake 'n Bake

Prep Time5 mins
Total Time5 mins
Servings: 4 cups
Author: Mike

Ingredients

Curry Shake'N Bake

  • 2 tablespoons or more, to taste curry powder
  • 3 cups unseasoned bread crumbs
  • 1 tablespoon Kosher salt
  • 1 tablespoon dried onion flakes
  • 3 teaspoon paprika
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup vegetable oil

Instructions

Curry Shake'N Bake

  • Combine the dry ingredients in a bowl.
  • Add the oil and stir until the lumps are all gone.
  • Store in an air-right container for up to 2 months until ready to use.

For pork chops

  • Preheat oven to 425 F.
  • Rinse chops and pat dry.
  • Working in batches, transfer chops to a resealable bag.
  • Add curry Shake'n Bake mix.
  • Seal and shake to coat chops.
  • Shake off excess coating and transfer chops to a foil-lined baking sheet.
  • Bake for 20-25 minutes or until done.

For chicken

  • Preheat oven to 400 F.
  • Working in batches, transfer chicken pieces to a resealable bag.
  • Add curry Shake'n Bake mix.
  • Seal and shake to coat chicken.
  • Shake off excess coating and transfer chicken to a foil-lined baking sheet.
  • Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Muffaletta Flatbread Pizza

True story: I often dream about muffaletta sandwiches. They have the perfect combination of flavors. Smoky provolone. Cured meats. Fantastic olive salad. This muffaletta flatbread pizza takes all those great flavors (and more) and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time!
Muffaletta Flatbread PizzaI make my own olive salad when I have time. It’s completely amazing, and definitely one of my favorite things to make. No matter if you use homemade or store-bought, make sure you drain the salad a bit before using it. You want a bit of the great olive oil flavor, but you don’t want a soggy pizza.

Also try my white garlic chicken flatbread pizza. For a great side dish, try my muffaletta pasta salad.

Print Recipe
0 from 0 votes

Muffaletta Flatbread Pizza

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main or Appetizer
Cuisine: American
Servings: 2 pizzas
Author: Mike

Ingredients

Toppings (divide equally between the two flatbreads)

  • Olive salad drained just slightly
  • 1/2 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
  • 3 slices Provolone cheese cut into strips
  • 3 slices salami cut into strips or chopped
  • 3 slices Mortadella cut into strips or chopped
  • 3 slices Capicolla Prosciutto, or smoked ham, cut into strips or chopped
  • 1/4 cup baby artichoke hearts drained, chopped

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Spread olive salad on to the flatbreads. Get a little of the yummy juice on them but not too much or they will be soggy.
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Big Mac Meatball Subs

I don’t know where some of my ideas come from. It’s probably best that I don’t know. But I do know that this right here, my Big Mac Meatball Subs, was one of my best creations. I was craving that great Big Mac taste but I didn’t have burger patties on hand. But I did have meatballs. Yeah, it’s just like a Big Mac burger, but oh so much better. And easier to make.
Big Mac Meatball Subs

Big Mac meatball subs are a tad bit messy to eat and that’s a good thing. I’ve said it a millions times before. The messier the sandwich, the better it is. Put up the fine linens and grab some paper towels and dig in!

Big Mac Meatball SubsAlso try my grilled Big Macs (a longtime favorite of mine) and Big Mac sliders (same great flavors, packed into smaller bites). Make an extra big batch of the special sauce. I use it on regular old cold-cut sandwiches and hot dogs, and not just Big Mac meatball subs.

Print Recipe
0 from 0 votes

Big Mac Meatball Subs

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 servings
Author: Mike

Ingredients

For the special sauce (makes more than you'll need)

  • 1/2 cup mayonnaise
  • 4 tablespoons French salad dressing
  • 4 teaspoons sweet pickle relish
  • 3 teaspoons white onion minced
  • 1 teaspoon white vinegar
  • Pinch of salt

For the subs

  • 10 pre-cooked frozen meatballs
  • 2 sub rolls
  • 2 slices American cheese
  • Special sauce from above
  • 1/4 cup white onion diced
  • Dill pickles
  • 1/2 cup shredded lettuce

Instructions

For the special sauce

  • Combine all ingredients and whisk until smooth. Refrigerate until ready to use.

For the subs

  • Heat the meatballs per package instructions. The last 5 minutes of heating add the buns to the oven to warm them.
  • Assemble subs by slathering bun bottoms with special sauce. Add the cheese, onion and lettuce.
  • Top with meatballs and dill pickles.

Biscuits + Groovy The Donna Summer

I watch the show Eat Street on the Cooking Channel because I love food trucks. Whenever there’s one near me I stop and get something, anything. One of the episodes of Eat Street had the host, James Cunningham, stop at the Biscuits + Groovy trailer in Austin, TX. Because Anita and I love biscuits and gravy I knew instantly that I was going to make some of the dishes they serve up. I mean, dang, look at the menu! Everything sounds fantastic, including The Donna Summer.

Biscuits, white pepper gravy, breakfast sausage and scrambled eggs topped with cheese and garnished with green onions. This ain’t no light breakfast, it’s the breakfast of champions!
Biscuits + Groovy The Donna SummerI’m definitely not a food industry expert, but I do recognize a good concept when I see it. All of the biscuit dishes from Biscuits + Groovy start with great buttermilk biscuits. You can then build from there, like with the Donna Summer, which is definitely loaded with all things good and breakfasty.

If I was anywhere near Austin, Texas right now I’d be in line at the Biscuits + Groovy trailer and my stomach would be growling!

Also try my country breakfast tots.

Print Recipe
0 from 0 votes

Biscuits + Groovy The Donna Summer

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 1 serving
Author: Inspired by a recipe from the Biscuits + Groovy Food Truck

Ingredients

  • 3 Pillsbury Flaky biscuits or use my homemade black pepper biscuits
  • White pepper gravy see below
  • 3 large eggs see below
  • Shredded Colby jack cheese
  • Fresh chives or green onions

For the white pepper gravy

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk plus more depending on how thick or thin you like your gravy
  • Kosher salt and freshly ground black pepper to taste

For the scrambled eggs

  • 2 tablespoons Bisquik
  • 1 tablespoon butter

Instructions

For the white gravy

  • Melt the butter in a small saucepan.
  • Whisk in the flour.
  • Whisk in the milk until smooth. Gravy will continue to thicken. If too thick add a bit more milks.
  • Season with salt and pepper to taste.

For the scrambled eggs

  • Thoroughly beat eggs with mix until there are no clumps or lumps.
  • Melt butter in a small skillet over medium heat.
  • Add eggs and season with salt and pepper. Let sit for 1 minute.
  • Once eggs start to cook start pushing toward middle with a spatula. Continue until eggs are completely cooked

For the biscuits

  • Preheat oven to 350 F. Add biscuits and cook per package instructions.

Making the biscuits

  • Split biscuits and place on a plate.
  • Add eggs, gravy and cheese.
  • Top with chives or green onions. Serve.

White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite.
White Garlic Chicken PizzaI used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.

Also try my BBQ chicken and muffaletta flatbread pizzas.

Print Recipe
0 from 0 votes

White Garlic Chicken Pizza

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 2 pizzas

Ingredients

For the white garlic pizza sauce

  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon dried oregano dried
  • 1 cup milk
  • 1/2 cup Parmesan cheese

For the pizza

  • 2 10 " pre-made pizza crusts
  • 10 ounces cooked chicken shredded, chopped or cubed
  • 2 medium shallots sliced thin
  • Black olives sliced
  • Mozzarella cheese
  • Chopped fresh parsley for garnish, if desired

Instructions

For the white garlic pizza sauce

  • Melt butter in a small saucepan over medium-high heat.
  • Stir in the garlic and cook for 30 seconds.
  • Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
  • Slowly add the milk while whisking.
  • Remove from heat and add the cheese. Stir to melt.
  • Use sauce immediately.

For the pizza

  • Preheat oven per package instructions.
  • Spread sauce out on both crusts.
  • Add chicken, shallots and olives, followed by the cheese.
  • Bake until the crusts are crisp, golden brown, and the cheese is melted.
  • Garnish with parsley, slice and serve.

Kentucky Farmhouse Scramble

Scrambled eggs are always one of my go-to off-menu items when something unexpected comes up. For example, I might have been planning for a big grill-out, but big storms make me change my plans. That’s when I go to eggs. This Kentucky farmhouse scramble was absolutely delicious. It’s a great example of why breakfast for dinner is a great idea and not just when your plans have to change, but any time.
Kentucky Farmhouse ScrambleWhat really made this Kentucky farmhouse scramble special for both of us were the roasted red bell peppers and the crunchy French fried onions. This is the kind of scramble that makes omelets jealous.

Also try my Hobo Hash.

Print Recipe
0 from 0 votes

Kentucky Farmhouse Scramble

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 8 ounces diced boneless ham
  • 1/2 cup roasted red peppers diced
  • 12 large eggs beaten
  • 1/4 cup shredded mozzarella cheese
  • Kosher salt and freshly ground black pepper
  • French Fried onions for garnish
  • Chives chopped, for garnish

Instructions

  • Heat large skillet over medium heat.
  • Add the butter and oil and stir until metled.
  • Add the ham and saute until the edges get golden brown.
  • Turn heat to low and add the peppers and eggs.
  • Stir until the eggs are just cooked.
  • Fold in the cheese and continue stirring slowly until melted.
  • Season with salt and pepper.
  • Serve eggs topped with French fried onions and chives.

Copycat Quizno’s Italian Sub

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat of the classic Quizno’s Italian sub, my favorite item on their menu.

The sweet balsamic dressing and pesto are what really make this sandwich memorable. Even if you don’t follow the recipe for the toppings exactly, make the dressing and add the pesto.
Copycat Quizno's Italian SubI find pepperoncini peppers to be a must-have on a sub. And on a pizza for that matter. I prefer them over pickles. They’re crunchier and tangier and really wake up whatever you put them on.

Also check out my copycat of the Battalion Chief Sub from Firehouse Subs and Subway’s Italian BMT.

Print Recipe
0 from 0 votes

Copycat Quizno's Italian Sub

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 6 servings

Ingredients

For the sandwiches

  • 6 sub rolls or 2 loaves French bread, each cut into 3 equal sizes
  • Sweet balsamic dressing see below
  • Basil pesto I used store-bought
  • 1/3 pound sliced salami
  • 1/3 pound sliced pepperoni
  • 1/3 pound sliced ham
  • 12 slices mozzarella cheese
  • Dried oregano
  • 12 thin slices tomato
  • 12 thin slices onion
  • Green leaf lettuce
  • 1 8 ounce can sliced black olives drained
  • Pepperoncini peppers

For the sweet balsamic dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper

Instructions

For the sandwiches

  • Preheat your oven to 300 F.
  • Split rolls horizontally and place onto baking sheet(s).
  • Brush one cut side of the bread with the dressing.
  • Spread about 1 tablespoon of the pesto onto the other side of the cut bread.
  • Add meats and cheese and sprinkle lightly with the oregano.
  • Bake for 10 minutes.
  • Add remaining ingredients and serve.

For the sweet balsamic dressing

  • Whisk all ingredients until well combined.

Pork Medallions in Mushroom Marsala Sauce

I’m going to need a moment before I can write about these pork medallions in mushroom Marsala sauce. Whenever I start to type I flash back to the aroma, the flavor, the absolutely divine mushroom sauce, and the tender pork…

This dish absolutely hit the spot on a cool early fall evening. The gravy is the absolute bomb. It would be great on any dish where you need a mushroom gravy.

Pork Medallions in Mushroom Marsala Sauce
I prefer to make my pork medallions in mushroom Marsala sauce in a large cast iron skillet, finishing it off in the oven. The cast iron gives me that great sear, while cooking nice and evenly so that the pork comes out perfect. You can finish the pork on the stovetop if you wish, but I really think you’ll get a much better, more even, cook in the oven. And it really doesn’t take long at all. Just try resisting spooning out some of the gravy while it’s cooking. You’ll want to get yourself a taste. And then some.

Also try my slow-cooked mushroom pork tenderloin.

Print Recipe
0 from 0 votes

Pork Medallions in Mushroom Marsala Sauce

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Mike

Ingredients

  • 1 pork tenderloin silverskin removed, trimmed
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 2 medium shallots minced
  • 1 pound Cremini mushrooms sliced thin
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup chicken broth
  • 3 tablespoons heavy cream
  • 1/4 cup fresh parsley chopped

Instructions

  • Preheat oven to 350 F.
  • Cut the tenderloins into 2" rounds. Flatten slightly and season with salt and pepper.
  • Heat the oil and one tablespoon of the butter in a large oven-proof skillet (I prefer to use cast iron for this). Get the oil as hot as possible without smoking.
  • Add the pork and sear on both sides, 2-3 minutes per side. Remove to a plate.
  • Reduce heat to medium and add the remaining butter to the skillet. Melt.
  • Add the shallot and a pinch of salt and saute for 30 seconds. Use a flat spatula (a wooden spoon works great) to scrape up any yummy bits stuck to the bottom of the pan.
  • Add the mushrooms and saute until golden brown and the moisture is released and evaporated, 5-7 minutes.
  • Sprinkle with salt and the flour.
  • Slowly stir in the Marsala until it is nearly evaporated.
  • Stir in the chicken broth. Reduce heat to a simmer and let simmer until reduced by half.
  • Stir in the cream and parsley. Add the pork and any accumulated juices back to the pan.
  • Place in the oven and cook until the internal temperature reaches 155-165 F.
  • Season with salt and pepper.
  • Serve pork with plenty of the gravy and mushrooms.