Mike, Author at Life's A Tomato

Smoky Chipotle Dry Wings

The smoky heat of chipotle peppers is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where chipotle was the star, but there’s also hints of onion and garlic. Smoky chipotle dry wings will change your mind about always eating ‘wet’ wings.

I served these smoky chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.

I recommend making extra of the seasoning. Store it in an air-tight container in your pantry. It’ll keep for a bit. That way you’re always ready to make some delicious flavor-packed wings!

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Also try my Buffalo ranch and Joe Montana dry rubbed wings.

Visit my other site, For The Wing, for all things chicken-wing!

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5 from 1 vote

Smoky Chipotle Wings

Course Appetizer

Cuisine American

Keyword smoky, spicy, wings

Prep Time 3

Cook Time 45

Total Time 3 45

Servings

Calories 292kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

For the wings

3-4 pounds chicken wings separated
1 tablespoon vegetable oil
Smoky Chipotle Rub #2 divided

Instructions

For the wings

Place the wings into a resealable bag or container.
Add 2 tablespoons of the smoky chipotle rub and the oil.
Seal and shake well to coat.
Let wings marinate for 1-3 hours.
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.
Transfer cooked wings to a bowl.
Add remaining rub and toss gently to coat.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

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Jersey City Hot Dog

I love a good hot dog. Easy to make, fun to eat. Stuff has to fall off while you’re eating it. That’s the sign of a great hot dog (actually, it’s the sign of good food, period). This Jersey City hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Good Bacon Makes For Good Dogs

I used some of my homemade applewood-smoked maple bacon on my Jersey City hot dog. Wow, what a great combination of flavors. Don’t skimp on the bacon. Life’s too short for tasteless cheap bacon. I didn’t go wimpy on the BBQ sauce. Nope, I used my favorite Bayou BBQ Cajun sauce from Frog Bone. It’s a nice thin sauce with great spice and kick.

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Also try my Memphis-style BBQ hot dogs.

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5 from 1 vote

Jersey City Hot Dog

This Jersey City hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 1312kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns
your favorite spicy BBQ Sauce
extra sharp cheddar cheese shredded
1 small white onion chopped
4 slices bacon cooked, crumbled or chopped

Instructions

Cook or grill your dogs as desired.
Warm buns.
Add dogs to buns and top with BBQ sauce and cheese.
Place under broiler just long enough to melt the cheese.
Add the onion and bacon and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

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Barbecue Green Beans

Why have boring canned green beans when with the addition of just a few ingredients you can have outstandingly good green beans? These barbecue green beans have a great barbecue flavor. A hint of bacon flavor (with a bit of crunch from it too). And a bit of sweetness. You will absolutely devour these. I sure did.

If you’re looking for that perfect dish to take to your next get-together, this is it. No matter what the occasion. You can easily make this into a much bigger batch, enough to feed all your relatives and friends. You can bake it at home. Cover it in foil and take it on the road. It travels well. It’s thick so you don’t have to worry about it sloshing around in your back seat or trunk. And you can serve it piping hot, warm, or even a bit cooler. It’s pretty much the ideal side dish. Just give it a good stir when you arrive at your destination and stand back, because the line will form quickly!

These Are Not Boring Beans

I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. Now, if you’re making this for the fam you might skip the heat.

If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more. Don’t use a ‘weird’ BBQ sauce. Use your standard ketchup-based KC- or Memphis-style sauce. Nothing mustardy. Nothing vinegary. Keep it in the ketchup world and you’ll end up with great beans.

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Also try my fire-eater green beans.

Inspired by a recipe from Belle of the Kitchen.

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4 from 1 vote

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans.

Course Side

Cuisine American

Keyword barbecue, BBQ, green beans

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 153kcal

Author Based on a recipe from Belle of the Kitchen

Equipment

Ingredients

2 cans cut green beans drained
6 slices bacon chopped
¼ cup sweet onion diced
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Instructions

Preheat oven to 350 F.
Open green bean cans, drain, and add to a 9″ x 9″ casserole dish.
Heat a large skillet over medium-high heat.
Add the bacon and cook until starting to crisp, stirring often.
Add the onion and cook until the bacon is crisped and the onion starts to soften.
Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
Pour bacon mixture over the beans and stir to combine.
Place in oven and bake for 20 minutes.

Notes

Add a little sliced or diced jalapeno for a nice kick.

Nutrition

Nutritional values are approximate.

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Cajun Hot Dogs

Do this next time you cook up some hot dogs. Take a few hot dogs and roll them in Cajun seasoning before cooking them on the grill. Get them covered all around, end to end. That’s it. The result? Totally great tasty twists on a regular ole hot dog, Cajun hot dogs. They have a nice little flavor that makes your hot dogs different. You don’t want boring hot dogs. What’s the point of going through the trouble of cooking if all you’re going to end up with is boring?

No Ho-Hum Hot Dogs Here

These Cajun hot dogs combine great kick with cool pico de gallo. Each bite is fantastic. And the chile mayonnaise? Use it on hamburgers too or to spice up ho-hum sandwiches.

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There’s no reason to have boring tasteless dogs. You have to give marinating your hot dogs a try too.

Also try my just-as-great deli dogs.

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5 from 1 vote

Cajun Hot Dogs

Do this next time you cook up some hot dogs. Take a few hot dogs and roll them in Cajun seasoning before cooking them on the grill. That’s it. The result? Totally great.

Course Main

Cuisine American

Keyword Cajun, hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 206kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

4 hot dogs
Cajun seasoning
4 hot dog buns
mayonnaise
chili powder mild, or use hot and really get spicy
1 cup Pepper jack cheese shredded
1 cup Pico de Gallo

Instructions

Sprinkle a bit of Cajun seasoning out on plate. Roll the dogs around in the spices to coat lightly then place on a hot grill and cook until done as desired.
Warm the hot dog buns.
To make the chile mayonnaise, combine mayonnaise (a tablespoon per hot dog will do) with chile powder as desired. Slather onto hot dog buns.
Add cooked hot dogs and top with cheese and pico. Serve.

Notes

If you can’t find pico de gallo, you can substitute your favorite chunky salsa.

Nutrition

Nutritional values are approximate.

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Smoked Onion Dip

Wow. I’ve always been a fan of Vidalia onions. I load up on them while they are available (for a short time) here in Indiana. I often grill them, but smoking them was a bit new to me. It’s certainly easy to do. Just cut them in half and toss them on the smoker for an hour or so until they’re as smoky as you want them. Done.

This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness. It’s a thicker dip, so don’t reach for some wimpy thin chips that aren’t going to handle the load. I used bagel chips. The combination was perfect.

I smoked the onions on my Weber Smokey Mountain smoker since I already had it going, cooking some pork belly for bacon. The onions only take a little while to cook, freeing up the smoker for other good things.

What Do You Do With Smoked Onions?

This recipe comes from The Elk, a bar/restaurant in Spokane, Washington. The original version is used as a dipping sauce for chicken. I decided to use it as a chip dip. And what goes great with smoked onion dip? Yep, you guess it. Smoked potato chips.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my grilled (or smoked) queso dip.

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4 from 1 vote

Smoked Onion Dip

This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness.

Course Appetizer

Cuisine American

Keyword dip, onion, smoked

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 479kcal

Author The Elk, Spokane, WA

Equipment

Ingredients

4-5 sweet onions halved (you’ll need 4 cups of smoked onion in the end)
4 cups mayonnaise
2 cups sour cream
1 cup milk
3 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon sugar
1 tablespoon kosher salt plus more for seasoning

Instructions

Place onion halves on a smoker and smoke at 225 F for 1-2 hours or until the desired smokiness is achieved (Just cut a piece off and try it. It’s delicious!)
Let onions cool then chop roughly and place into a blender or food processor and process until smooth.
In a large bowl combine the pureed onions and the remaining ingredients, adding more salt if desired.

Notes

You may want to add a little onion and taste as you go in case you find the smoked onion to be too strong.

Nutrition

Nutritional values are approximate.

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Potato Chip Nachos

I had a bit of leftover slow cooker pulled pork on hand. That means it’s time to make a big ole platter of nachos. But this time I thought I’d do something different than my favorite pulled pork tater-tot nachos. And something different than using tortilla chips. Yep, time for some potato chip nachos. Same great flavors as regular nachos served up on thick potato chips. It’s a nice twist on the usual. And you know what? They just as good as the classic if not better! I bet Ignacio Anaya never thought of making his invention with plain ole chips!

Better Than Tortilla Chips?

These nachos didn’t last long at all. They have all of my favorite tastes in each and every bite. Perfect! I used sturdy ruffled plain chips but you could use flavored chips too. Jalapeno chips would be great for a kick, but then nacho-flavored chips would be the other obvious choice! I do recommend that you try to use the ruffled-style chips. Those ridges capture the yummy toppings and keep them from falling off when you pick them up. That means you get more flavor in each and every bite.

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Also try my tater tot nachos and my classic nachos.

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5 from 1 vote

Potato Chip Nachos

Same great flavors as regular nachos served up on thick potato chips.

Course Appetizer

Cuisine American

Keyword nachos, potato chips

Prep Time 10

Total Time 10

Author Mike

Ingredients

potato chips
Pulled pork I used my homemade smoked pulled pork, warmed
Pinto beans
Pico de gallo
Cheddar cheese shredded
Guacamole
Sour cream
Cilantro chopped

Instructions

Arrange the chips on the bottom of a large platter.
Add remaining ingredients.

Notes

Don’t forget the hot sauce too!

Nutritional values are approximate.

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Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. And I can often find them late into the season. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Nothing Fancy. Just Great Carrots.

This recipe uses ingredients I usually have on hand. Sometimes I don’t have a fresh lemon. So either skip the zest or use a bit of lemon pepper instead. And I’m just about downright lucky if I find fresh dill at our local grocery store. I often end up using dried instead. Either way this steamed carrots with lemon-dill vinaigrette is a fantastic side dish.

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Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

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4 from 1 vote

Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Course Side

Cuisine American

Keyword carrots, dill, lemon, vinaigrette

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 105kcal

Equipment

Mixing Bowl
Stock Pot with a steamer basket

Ingredients

1 medium lemon zested and juiced
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
⅓ cup extra-virgin olive oil
3 tablespoons dill fresh, chopped, or 3 teaspoons dried, crumbled
½ teaspoon kosher salt
3 pounds carrots medium-sized

Instructions

In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
While still whisking, slowly pour in the olive oil. Whisk until smooth.
Whisk in the dill, salt and lemon zest.
Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
Place carrots in a large bowl or pan and drizzle with the vinaigrette.
Toss to coat and let set for 5 minutes to absorb the dressing.

Notes

You can also use baby carrots.

Nutrition

Nutritional values are approximate.

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Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers. Sure, the cheese sauce is amazing (it’s actually a bit beyond amazing, and would also be fantastic on hot dogs), but the patties are the star of the show. Any burger patty I make in the future will be just like these. Tender, juicy, smoky, and incredibly tasty. With a bit of a kick. Tremendous. And not meatloaf-y, either. You know the kind of burgers I’m talking about. They’re more like meatloaf than burger. Don’t worry, these do not cross the line into meatloaf-ness.

Flavor-Packed Patties. Messy Sauce. Fantastic!

Grating onions can take a bit of time, but it’s well worth the effort on these Tex-Mex bacon cheeseburgers. Although you can sort of duplicate the texture by pureeing the onions in a blender, I’ve found it’s best to get out a box grater, grab an onion, and just get to work.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my Tex-Mex corn chip chili.

$Tex-Mex Bacon Cheeseburgers$

Print Pin

5 from 1 vote

Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers.

Course Main

Cuisine American

Keyword bacon, burgers, cheese, southwestern

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 996kcal

Author Based on a recipe from Pass the Sushi

Equipment

Saucepan

Ingredients

For the patties

12 slices bacon cooked
1 pound ground beef
4 tablespoons white onion grated
2 cloves garlic minced
2 tablespoons chipotles in adobo sauce pureed
2 tablespoons Worcestershire sauce
Kosher salt
ground black pepper

For the cheese sauce

3 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
1 ½ cups cheddar shredded
1 14 ounce diced tomatoes with green chiles drained

For the burgers

4 burger buns
Garnishes as desired onion, tomato, jalapeno, etc

Instructions

For the patties

Fire up your grill.
Chop 4 pieces of the bacon and place in a large bowl.
Add the beef, onion, garlic, chipotles, Worcestershire sauce and salt and pepper to taste.
Mix well and divide into 4 equally sized portions, then form into patties.
Transfer to the grill and cook as desired.

For the cheese sauce

Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and continue whisking while cooking for 1 minute.
Continue whisking while slowly adding the milk. Cook until warmed but not simmering, whisking often.
Stir in the cheese until melted.
Add the tomatoes, stir, and cook until warm. Reduce heat to low until ready to use.

Finally assembly

Top each bun bottom with two slices of the bacon.
Add patties and plenty of cheese sauce.
Add desired garnishes.
Serve.
Devour.

Notes

Serve with plenty of napkins.

Nutrition

Nutritional values are approximate.

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Applebee’s Clubhouse Grille (Copycat Recipe)

We both really enjoyed this copycat recipe of Applebee’s Clubhouse Grille sandwich. I had plenty of smoked turkey on hand after smoking a few turkey breasts. The light smoke flavor of the very tender turkey, along with gooey cheese and the best part, a bit of smoky BBQ sauce, really made for a great sandwich. It’s like a grownup take on a grilled cheese.

BBQ Sauce On A Sandwich Is A Good Thing

Any ‘plain’ sandwich can have that little extra something just by adding a bit of BBQ sauce to it. Like this copycat recipe of Applebee’s Clubhouse Grille. Not a lot, you’re not making a pulled pork sandwich. But just enough so you know it is there. You’ll remember it more than just a sandwich with just say, mayonnaise. Remember it the next time you make any sandwich.

I like to cook sandwiches like this one on my Cuisinart Griddler. It gives me the perfectly crispy bread and melted cheese!

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Also try my copycat of Applebee’s classic patty melt.

Print Pin

4 from 1 vote

Applebee’s Clubhouse Grille (Copycat Recipe)

We both really enjoyed this copycat Applebee’s Clubhouse Grille sandwich. I had plenty of smoked turkey on hand after smoking a few turkey breasts. The light smoke flavor of the very tender turkey, along with gooey cheese and the best part, a bit of smoky BBQ sauce, really made for a great sandwich. It’s like a grownup take on a grilled cheese.

Course Main

Cuisine American

Keyword copycat, sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 1002kcal

Author Based on a recipe from Cincy Shopper

Equipment

skillet

Ingredients

2 slices bread nice and thick
1 tablespoon unsalted butter softened
2 teaspoon mayonnaise
2 teaspoons your favorite BBQ sauce
3 slices ham
3 slices turkey
1 slice extra sharp cheddar cheese
1 slice Jack cheese
2 slices bacon cooked
2 slices tomato
iceberg lettuce
avocado sliced, optional

Instructions

Warm a skillet over medium-high heat or fire up a griddle on your grill.
Spread butter on one side of each slice of toast.
Place butter side down onto the skillet and cook until the butter is melted and the bread is golden brown.
Remove to a plate, butter sides down. Slather one bread slice’s un-buttered side with mayonnaise and the other slice’s with the BBQ sauce.
Add ham, turkey and cheeses to skillet all in a pile.
Heat until the cheeses start to melt.
Remove and place on top of a bread slice.
Top with bacon, tomato and lettuce and serve.
Optional: Add a few thin slices of avocado!

Notes

Texas toast holds up great to these loaded sandwiches!

Nutrition

Nutritional values are approximate.

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Mount Vesuvius Burger

The Mount Vesuvius burger was available at Red Robin for a limited time years ago. It was ‘invented’ by a 12-year old. At 12 I was not inventing crazy-good burgers, or even horribly-bad burgers. Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smoky flavors of bacon and provolone, and the serious kick of a spicy sauce. This is one mighty impressive burger. And it’s mighty delicious too.

Messy Is Good

As I’ve said before, the sign of a good burger is just how messy it is when you eat it. Well, you don’t have to look at this burger for too long to realize just how good (er…. messy) it is going to be when you bite into it.

Want a cool variation to this already great Mount Vesuvius burger? Add some French fried onions for a great crunch. Onion rings work great too. Just make sure they’re good and crunchy. Lame onion rings need not apply.

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Also try blue cheese burgers with caramelized onions.

Print Pin

5 from 1 vote

Mount Vesuvius Burger

Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smoky flavors of bacon and provolone, and the serious kick of a spicy sauce.

Course Main

Cuisine American

Keyword burgers, spicy

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 506kcal

Author Mike

Equipment

Ingredients

For the burgers

4 patties beef burger 4 ounces each
2 hamburger buns
4 strips bacon cooked
4 slices provolone cheese
blue cheese crumbled, or substitute Gorgonzola

For the lava sauce

¼ cup your favorite BBQ sauce I used a sweet sauce
¼ cup hot sauce
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 dash garlic powder

Instructions

For the burgers

Cook patties as desired. Toast buns if desired.
Assemble burgers by first slathering the bottom buns with the sauce.
Add a burger, a slice of provolone and the bacon.
Add the other patty and the remaining provolone cheese.
Add more sauce and the cheese crumbles.
Add the bun top and serve with plenty of napkins.

For the lava sauce

Combine all ingredients.
Heat in a small saucepan if you wish to serve the sauce warm.

Notes

If you have any leftover sauce, store it in the fridge. Reheat before using.

Nutrition

Nutritional values are approximate.

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