Fajita Seasoning Mix

We love our taco seasoning mix. It has a great spicy flavor that is perfect with ground beef for tacos. For fajitas we use this mix. Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sautéed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion). The combination makes for the perfect burgers and hot dogs topping.

Fajita Seasoning Mix

Use This Everywhere

You can also sprinkle a bit of this fajita seasoning mix on hot dogs, grill them, and serve them on buns topped with the fajita-seasoned veggies. Add a little cheese too. We chopped the peppers and onion for the hot dogs. More fajita seasoning is a good thing.

We seasoned a few home-ground beef patties with the mix, grilled them, then served them topped with the veggies, which were sliced.

Make a big batch of this and keep it in an airtight container in your pantry. This mix is perfect on beef. For chicken fajitas, try my chicken seasoning.

Fajita Seasoning Mix
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5 from 1 vote

Fajita Seasoning Mix

Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sauteed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion), which we then used to top burgers and hot dogs.
Course Seasoning Mix
Cuisine American
Keyword seasoning, southwestern
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 191kcal
Author Mike

Ingredients

Instructions

  • Combine all ingredients.

Notes

Store in an airtight container for up to 6 months.

Nutrition

Calories: 191kcal | Carbohydrates: 41g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 14233mg | Potassium: 953mg | Fiber: 17g | Sugar: 4g | Vitamin A: 7810IU | Vitamin C: 52mg | Calcium: 306mg | Iron: 10mg

Nutritional values are approximate.

Grilled Corn Disks with Southwestern Butter

We loved the grilled corn disks with honey butter that we made recently. Sweet corn is in season here in Indiana (shout out to My Dad’s Sweet Corn!), and that’s always a good thing. Nothing beats fresh sweet corn. But after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter. Equally as good as the sweet version, but with a little kick. The heat is the perfect contrast to the corn’s natural sweetness.

Grilled Corn Disks with Southwestern Butter

Dangerous Dipping Ahead

I dunk my grilled corn disks with southwestern butter a lot. A whole lot. It puts regular ole butter to shame. Any leftover butter (if you have any) goes on anything, but it’s especially good on corn bread or biscuits. Also try slathering your grilled corn with some Sriracha mayonnaise. It’s different, but boy is it every good.

Get yourself a good set of grill tools for these corn disks and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Grilled Corn Disks with Southwestern Butter
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5 from 1 vote

Grilled Corn Disks with Southwestern Butter

Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter
Course Side
Cuisine American
Keyword corn-on-the-cob, grilled
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 135kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Place the corn disks in a large bowl and drizzle with the oil and toss to coat.
  • Place corn on the grill and cook 5-10 minutes per side until the corn is tender.
  • Meanwhile, mix together the remaining ingredients.
  • Brush the cooked corn with some of the butter mixture.
  • Serve corn garnished with parsley along with the remaining butter for dipping.

Notes

I like to use roasted garlic in this recipe, too.

Nutrition

Calories: 135kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

Grilled Spinach and Artichoke Cheese Sandwich

After hearing that one of the sandwiches that the Serendipity food truck (sadly, no longer around) serves is based on a spinach and artichoke dip, I took it as a challenge to take my spinach and artichoke dip and make it into a grilled cheese sandwich. And oh, what a happy day it was. This grilled spinach and artichoke cheese sandwich combines a great cheesy dip with grilled sourdough bread. The result is gooey and savory, a perfect change from the ole traditional grilled cheese sandwich. And oh, the bread! The perfect crunchiness to go with the creamy filling!

Grilled Spinach and Artichoke Cheese Sandwich

Wimpy Bread Need Not Apply

You’ll want to use a thick, hearty bread for these sandwiches. Thin wimpy white bread isn’t going to cut it. I bought a loaf of sourdough and cut it thick.

I used my Cuisinart Griddler to make these sandwiches. It is a sandwich cooking machine. I love it. I use it for whole bunch of other dishes, too. Like pancakes or waffles. And hamburgers. It’s really a versatile tool to have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apple cheese, and pepperoni pizza grilled cheese.

Also try my spinach artichoke stuffed hamburgers!

Grilled Spinach and Artichoke Cheese Sandwich
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5 from 1 vote

Grilled Spinach and Artichoke Cheese Sandwich

This grilled spinach and artichoke cheese sandwich combines a great cheesy dip with grilled sourdough bread. The result is gooey and savory, a perfect change from the ole traditional grilled cheese sandwich.
Course Main
Cuisine American
Keyword grilled cheese, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 389kcal
Author Mike

Ingredients

Instructions

  • Spray a large non-stick skillet over medium-high heat.
  • Meanwhile, brush one side of the bread pieces with butter.
  • Place bread, butter side down, into skillet.
  • Spoon as much dip as you want onto one of the bread slices.
  • Cover skillet and cook until bread is browned and dip starts to melt.
  • Assemble sandwich and serve.

Notes

You can make these on any good thick-cut bread, even Texas toast!

Nutrition

Calories: 389kcal | Carbohydrates: 74g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 688mg | Potassium: 204mg | Fiber: 3g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 5mg

Nutritional values are approximate.

Spinach and Artichoke Dip

This spinach and artichoke dip rocks. It is thick, creamy, cheesy, and it has a little kick – all of my favorite things in one bite. I made a huge batch of this dip for a family get-together and it was well-liked by all. Ok, the kids didn’t even try it. It has green stuff in it after all. I guess I should say it was well-liked by all of the adults!

Spinach and Artichoke Dip

No Wimpy Chips Need Apply

I kept the spinach and artichoke dip warm in a fondue pot and served it with bagel chips. You can’t really serve it with potato chips. Or anything that’ll break off. It’s a thick dip. You need something that’ll stand up to that.

This dip also makes for a fantastic grilled cheese sandwich. I’ll post more on that tomorrow.

This recipe was based on a recipe from Olive Garden.

Spinach and Artichoke Dip
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4 from 1 vote

Spinach and Artichoke Dip

This spinach and artichoke dip rocks. It is thick, creamy, cheesy, and it has a little kick – all of my favorite things in one bite. 
Course Appetizer
Cuisine American
Keyword artichokes, dip, spinach
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 122kcal

Ingredients

Instructions

  • Bring 1 cup of water to a boil in a medium skillet.
  • Add artichoke hearts and spinach and boil for 10 minutes or until the artichokes are tender. (You can also steam in the spinach and artichokes in a steamer). Drain well.
  • Place cheese into a large bowl.
  • Add the spinach and artichokes and remaining ingredients.
  • Stir well.

Notes

Add some of the reserved artichoke heart liquid if the mixture is too thick.

Nutrition

Calories: 122kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 268mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

Nutritional values are approximate.

Maple Bacon Milkshake

Well, there are good milkshakes and then there are great milkshakes. And you know that a maple bacon milkshake is great. It has to be. Quality vanilla ice cream, whole milk . There’s no point in using low-fat milk in this milkshake. Real maple syrup, and of course, bacon. A few seconds in the blender and into a glass, topped with whipped cream and a little bacon garnish. Absolutely fantastic!

Maple Bacon Milkshake

Oh, So Good

I love making and drinking milkshakes. They remind me of my days as a kid when I could drink as many of them as I could find. I have to exercise a bit more control now, but I still enjoy them. This maple bacon milkshake tests my resolve in ways I never imagined.

Try my cola, chocolate with Nutella and old fashioned malted milkshakes.

Maple Bacon Milkshake
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4.50 from 2 votes

Maple Bacon Milkshake

Well, there are good milkshakes and then there are great milkshakes. And you know that a maple bacon milkshake is great. It has to be.
Course Dessert
Cuisine American
Keyword bacon, maple, milkshake
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 356kcal
Author Mike

Equipment

Ingredients

  • 6 slices bacon cooked
  • ¼ cup milk or more
  • 2 tablespoons maple syrup
  • 1 pinch kosher salt
  • 8 scoops vanilla Ice cream
  • whipped cream

Instructions

  • Crumble 5 of the pieces of bacon into a blender.
  • Add the milk, syrup, salt, and ice cream.
  • Blend until smooth.
  • Pour into chilled glasses and top with whipped cream and additional bacon piece.

Notes

Also great sprinkled with a few roasted peanuts or pecans. Even walnuts!

Nutrition

Calories: 356kcal | Carbohydrates: 17g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 474mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Nutritional values are approximate.

Grilled Taco Hot Dogs

I kinda made these grilled taco hot dogs up on the fly. I was hankerin’ for some crunchy tacos. And I was hankerin’ for some grilled dogs. So, I married the two and well, the rest is history. Of course you can put whatever you want on these. I opted to go with what we usually put on our tacos. That means shredded lettuce. Pinto beans. Chopped onion. A little chopped tomato. And of course, shredded cheese. Oh and a few black olives too!

Grilled Taco Hot Dogs

The Taco Meat Is Optional

There are two ways you could do these hot dogs. If you’re making taco meat for these tacos, just grill the dogs like you normally would. But, if you want to leave out the taco meat, sprinkle your dogs with taco seasoning first before grilling to give them a bit of taco flavor.

A little spicy Taco Bell ranch dressing gave these tacos a bit more kick.

My slow cooker taco meat is also awesome!

Also try my hot dogs with avocado.

Grilled Taco Dogs
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4 from 1 vote

Grilled Taco Hot Dogs

I kinda made these grilled taco dogs up on the fly. I was hankerin’ for some crunchy tacos. And I was hankerin’ for some grilled dogs. So, I married the two and well, the rest is history. 
Course Main
Cuisine Southwest
Keyword hot dogs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 238kcal
Author Mike

Ingredients

Instructions

  • Cook the taco meat if you are using it.
  • Warm the shells per the package instructions.
  • If you are not using taco meat, sprinkle the dogs with taco seasoning.
  • Grill the dogs as desired.
  • Assemble the tacos by adding the meats (taco and dogs) followed by the toppings.
  • Drizzle with salad dressing if desired and serve.

Notes

Add a few splashes of taco or hot sauce too!

Nutrition

Calories: 238kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 493mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg

Nutritional values are approximate.

Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but coleslaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.

Crab Pasta Salad

A Combination That Actually Works

I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.

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.

You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.

Crab Pasta Salad
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4 from 1 vote

Crab Pasta Salad

If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well.
Course Salad
Cuisine American
Keyword crab, pasta salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 2276kcal
Author Mike

Ingredients

  • 3 cups medium pasta shells uncooked
  • 1 pound coleslaw mix
  • coleslaw dressing to taste. I used Marzetti coleslaw dressing. Or substitute 1 pound prepared coleslaw for the slaw mix and dressing.
  • ½ cup mayonnaise
  • 1 tablespoon sweet onion chopped
  • 1 teaspoon dried dill
  • Old Bay Seasoning to taste
  • 2 cups crab meat chopped (imitation is ok)

Instructions

  • Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
  • Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
  • Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
  • Add the pasta to the slaw and stir to coat.
  • Gently stir in the crab.
  • Refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Calories: 2276kcal | Carbohydrates: 252g | Protein: 108g | Fat: 91g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 3623mg | Potassium: 2193mg | Fiber: 21g | Sugar: 25g | Vitamin A: 657IU | Vitamin C: 191mg | Calcium: 428mg | Iron: 9mg

Nutritional values are approximate.

White Chocolate Frito Popcorn

Everything that is yummy is in this white chocolate Frito popcorn. Crunchy fresh-popped popcorn. Milk chocolate M&Ms. White chocolate. And Fritos. What more can you ask for? You get a mixture of textures and tastes from very crunchy to salty to sweet and back again. It’s about as varied as you can get in a handful!

White Chocolate Frito Popcorn

Get Even Crazier With It

Don’t have Fritos? Substitute shelled peanuts. Need more kick? Try my Sriracha-lime popcorn. Don’t want to make your own popcorn? Heck, run to the store and get a big bagged of the cheddar cheese already-popped stuff! This ingredients list for this white chocolate Frito popcorn is just a recommendation. Go crazy with it!

I pop my popcorn in a West Bend Stir Crazy 6-Quart Electric Popcorn Popper. It’s the easiest thing in the world for making a big batch of popcorn. But, alas, it’s older than dirt. There’s a new model now on Amazon.

Also try my sriracha-lime popcorn.

White Chocolate Frito Popcorn
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4 from 1 vote

White Chocolate Frito Popcorn

Everything that is yummy is in this white chocolate Frito popcorn.
Course Snack
Cuisine American
Keyword chocolate, corn chips, popcorn
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 921kcal

Equipment

Ingredients

  • 8 cups popcorn popped
  • 2 cups Fritos corn chips crushed
  • 1 pound white chocolate or almond bark
  • 4 handfuls M&M’s candies

Instructions

  • Tear off a large sheet of wax paper and place on a flat surface.
  • Make sure all of the popcorn kernels are fully popped. Remove any grannies (unpopped) ones.
  • Place popcorn and Fritos into a large bowl.
  • Melt the white chocolate per package instructions and pour over the popcorn mixture.
  • Stir to coat.
  • Pour mixture out onto the wax paper and spread out evenly.
  • Sprinkle with M&Ms and let cool completely before serving.

Notes

Store in an air-tight container.

Nutrition

Calories: 921kcal | Carbohydrates: 155g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 612mg | Fiber: 21g | Sugar: 35g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 5mg

Nutritional values are approximate.

Southwest Grilled Chicken French Bread Pizza

I needed a break from grilling burgers or hot dogs, so I threw together this really easy southwest grilled chicken French bread pizza. You can make the entire pizza on the grill, or just toss it in the oven. Pizzas like this one are a great way to use leftover chicken, too.

Southwest Grilled Chicken French Bread Pizza

Got Veggies?

French bread pizzas like this southwest grilled chicken are also an excellent way to use up leftover or getting-ready-to-expire vegetables. I had some sliced onion and green bell pepper on hand from a dish the other night, so I threw them in. And I had a few jalapenos that definitely needed to be used up. So I seeded them, sliced them and added them in too! Just about anything will do as long as it’s not super wet and makes the pizza soggy!

Also try my New Orleans French bread pizza.

Southwest Grilled Chicken French Bread Pizza
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4 from 1 vote

Southwest Grilled Chicken French Bread Pizza

 needed a break from grilling burgers or hot dogs, so I threw together this really easy southwest grilled chicken French bread pizza. You can make the entire pizza on the grill, or just toss it in the oven.
Course Main
Cuisine American
Keyword chicken, French bread, grilled, pizza, southwestern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 571kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound chicken breasts boneless, skinless, split horizontally then cut into thin strips
  • ½ medium sweet onion sliced
  • ½ medium bell pepper sliced
  • 1 tablespoon chili powder
  • ½ teaspoon kosher salt
  • 1 loaf French bread split horizontally
  • 1 cup pizza sauce
  • 1 cup shredded cheese I used an Italian blend

Instructions

  • Toss the chicken, onion, pepper, chili powder and salt in a medium bowl until combined.
  • If cooking on the grill, preheat grill to high and add chicken mixture. Cook, stirring, until the chicken is done and the vegetables are tender. (A grill basket will help keep you from losing any veggies between the grates.)
  • If cooking indoors, heat a large skillet over medium-high heat and add the chicken mixture. Cook, stirring, until the chicken is done and the vegetables are tender.
  • Place the bread on the grill over indirect heat for a few minutes until it starts to get crispy. If using the oven, place the bread under the broiler for a minute or two until crispy. Remove.
  • Spread sauce over both cut sides of the bread.
  • Add cooked chicken mixture.
  • Top with cheese.
  • Place back on the grill over indirect heat until the cheese is melted and the bread is crispy.
  • Or, place on a baking sheet under the oven broiler until the cheese is melted and the bread is crispy.

Notes

Slice and serve immediately.

Nutrition

Calories: 571kcal | Carbohydrates: 65g | Protein: 44g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1468mg | Potassium: 891mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1548IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 5mg

Nutritional values are approximate.

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New Orleans French Bread Pizza

This New Orleans French bread pizza is flat out delicious. Everything on it tastes soooo good. There isn’t a pizza like you might be used to. Instead, there are artichokes, salty olives, roasted red peppers and tender chicken strips. And of course, cheese.

New Orleans French Bread Pizza

Very Different And Very Good

You can make this pizza on a traditional crust. Or you can do like we did and use French bread. If you want a bit of heat, mix a little red pepper flake into the chicken mixture before spreading it into the bread. A bit different but fantastically different, we really enjoyed this New Orleans French bread pizza.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my southwest grilled chicken French bread pizza.

New Orleans French Bread Pizza
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4 from 1 vote

New Orleans French Bread Pizza

This New Orleans French bread pizza is flat out delicious. Everything on it tastes soooo good. There isn’t a pizza like you might be used to. Instead, there are artichokes, salty olives, roasted red peppers and tender chicken strips. And of course, cheese.
Course Main
Cuisine American
Keyword French bread, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 500kcal

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Place bread in the oven for a few minutes until it gets just a bit crispy. Remove.
  • Heat oil in a large skillet.
  • Add the chicken and garlic cook for 3-5 minutes or until chicken is no longer pink. Do not overcook as the chicken will cook more in the oven.
  • Remove from heat.
  • Stir in the artichokes, peppers, olives, oregano and pepper and 1/2 cup of the cheese.
  • Spoon mixture onto the bread halves and sprinkle with remaining cheese.
  • Place in oven and bake 8-10 minutes or until bread is nice and crispy and the cheese is melted.
  • Place under the broiler for 1 minute to lightly brown the cheese if desired.

Notes

Also great with Swiss or mozzarella cheese.

Nutrition

Calories: 500kcal | Carbohydrates: 58g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 921mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 4mg

Nutritional values are approximate.