Author: Mike

Roasted Red Pepper Hummus

My wife loves hummus, so for last weekend’s race I made this fantastic roasted red pepper hummus. Hummus is good (and healthy) game-watching food! I don’t think most people think of it that way. They reach for the nacho cheese dip and chips. Or some cheese and crackers. Try this and you’ll be reaching for it instead at the next big game party!

I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day. And the day after that.

Roasted Red Pepper Hummus

Easy. And Delicious.

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.

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There are a lot of options for roasting red bell peppers. Of course, there’s the oven. I also like Mezzetta’s deli sliced roasted bell pepper strips. And my other favorite, roasting peppers on my Char-Broil Big Easy.

Roasted Red Pepper Hummus
Print Pin
5 from 1 vote

Roasted Red Pepper Hummus

I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.
Course Appetizer
Cuisine Mediterranean
Keyword hummus, roasted red pepper
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 219kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve topped with the reserved peppers plus a light drizzle of oil.

Notes

Serve immediately. Store leftovers covered in the fridge.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 856mg | Potassium: 311mg | Fiber: 4g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 2mg

Nutritional values are approximate.

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Italian Herb Skillet Bread

Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs. The bread is soft. It smells amazing while it’s baking. And the flavor is over-the-top fantastic. And there’s nothing easier to make, either!

Italian Herb Skillet Bread

The Perfect Rolls

You can substitute any seasonings you prefer on your Italian herb skillet bread. I found these rolls to be quite yummy with a honey-flavored BBQ rub too. If you don’t have an 8″ skillet, you can make these in a high-rimmed metal baking pan (such as a cake pan). Just make sure the roll dough balls are about 2″ apart. You have to give the rolls space to rise perfectly. Otherwise you won’t end up with perfect bread!

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Also try my garlic Parmesan skillet bread and my rapid rolls, also made in the skillet.

Italian Herb Skillet Bread
Print Pin
5 from 1 vote

Italian Herb Skillet Bread

Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs.
Course Bread
Cuisine American
Keyword bread, herbs, Italian, skillet
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 5 hours 20 minutes
Servings 7
Calories 847kcal
Author Based on a recipe from Rhodes

Equipment

Ingredients

Instructions

  • Lightly grease an 8″ cast iron skillet with shortening (or butter).
  • Place rolls in skillet, starting with one in the middle and the rest around it in a circle. The rolls should be about 2″ apart.
  • Cover the skillet with a towel and place in a warm place.
  • Let rolls rise until touching, 4-5 hours.
  • Preheat oven to 350 F.
  • Combine the herbs with the butter.
  • Gently brush the mixture onto the tops of the rolls.
  • Bake 15-20 minutes or until golden brown.

Notes

Add a little honey to the herb butter mixture before brushing onto the tops for a sweeter bread.

Nutrition

Calories: 847kcal | Carbohydrates: 141g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 1614mg | Potassium: 420mg | Fiber: 12g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 582mg | Iron: 11mg

Nutritional values are approximate.

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BBQ Pigs in a Blanket

This is a simple twist to the old classic. BBQ pigs in a blanket will have your party guests wondering why anyone ever made them the ‘old way’. Great BBQ flavor, served up with a nice creamy honey mustard dipping sauce.

BBQ Pigs in a Blanket

A Tasty Twist On The Class

For ‘normal’ BBQ pigs in a blanket, I use Weber’s Original BBQ sauce. Any old-school flavored BBQ sauce works just fine. But for kicked up bites I use a spicier sauce. If I’m serving both spicy and non-spicy I’ll put a little table sign by them. That way people will know which is which.

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Also try my southwestern pigs in a blanket.

BBQ Pigs in a Blanket
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4.67 from 3 votes

BBQ Pigs in a Blanket

This is a simple twist to the old classic. BBQ pigs in a blanket will have your party guests wondering why anyone ever made them the ‘old way’. 
Course Appetizer
Cuisine American
Keyword hot dogs, treats
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 199kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place BBQ sauce and syrup into a small saute pan and heat to a slow boil.
  • Add sausages and heat through, about 5 minutes.
  • Unroll crescent rolls and divide into triangles.
  • Cut each triangle into 3 thin, long triangles.
  • Wrap dough around the weenies and pinch the ends closed.
  • Place on am un-greased baking sheet.
  • Bake 10-12 minutes or until browned.
  • Serve with dipping sauce

Notes

I like to dip these in mustard, BBQ sauce or ketchup. 

Nutrition

Calories: 199kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 689mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I got this recipe for Cajun chicken pasta from the program.

Cajun Chicken Pasta

Great Flavor. Nice Kick.

I often end up making versions of the recipes Ree presents, and they have always come out fantastic. Like this dish. This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.

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Also try my spicy sausage pasta.

Cajun Chicken Pasta
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5 from 1 vote

Cajun Chicken Pasta

This Cajun chicken pasta has a nice spicy kick, just like I like it
Course Main
Cuisine Cajun
Keyword Cajun, chicken, pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 1972kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

  • 1 pound fettuccine pasta
  • 3 teaspoons Cajun seasoning divided
  • 3 chicken breast boneless, skinless, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ large red onion diced
  • 4 Roma tomatoes seeded, diced
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

Notes

A small can of diced tomatoes can be substituted for the fresh tomatoes. Just drain well first.

Nutrition

Calories: 1972kcal | Carbohydrates: 64g | Protein: 258g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 773mg | Sodium: 904mg | Potassium: 4612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 8mg

Nutritional values are approximate.

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Deluxe Onion Burgers

I served these fantastic deluxe onion burgers three different ways over three nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor.

My first take on these burgers was topped with Swiss cheese, BBQ sauce, and sautéed mushrooms. Man was this ever one tasty burger. Nice and messy, too. Like I like them!

Deluxe Onion Burgers

Then, I served them topped with BBQ sauce, Swiss and French fried onions.

Deluxe Onion Burgers

Here’s the bun-less take of my deluxe onion burgers! Great comfort food!

Deluxe Onion Burgers

Nice ‘N Spicy

Because of the V8 juice you can use fairly lean ground beef in these burgers without fear of them drying out. If you use spicy V8 you’ll get a wonderful kick to them too! If you don’t like the kick, just go with regular V8 and you’ll still have a wonderful dish!

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Also try my Oklahoma onion smash burgers.

Onion Burgers Version 2.0
Print Pin
4 from 1 vote

Deluxe Onion Burgers

I served these fantastic onion burgers 3 different ways over 3 nights.
Course Main
Cuisine American
Keyword burgers, onion
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6
Calories 531kcal
Author Mike

Equipment

Ingredients

For the burgers

For serving

Instructions

  • Make the patties by combining all of the burger ingredients and then forming into 6 patties. Do not overwork the meat or it will fall apart.
  • Refrigerate patties for at least 30 minutes.
  • Grill burgers until done, but do not play with them on the grill. The more you move them around, the better the chances they’ll fall apart. Be gentle!
  • Serve as desired on buns or bunless, with your favorite toppings.

Notes

I like these open-faced with brown gravy over the tops!

Nutrition

Calories: 531kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 909mg | Potassium: 603mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 5mg

Nutritional values are approximate.

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Ranch Dressing Mix

It seems like forever that I’ve been searching for a replacement for those expensive packets of dried Ranch dressing mix you can buy at the store. Finally, I’ve found the perfect one. And the nice thing about making the mix at home? I can tweak it a bit for my own tastes. For me that means a bit more dill.

Ranch Dipping Sauce for Wings

Dried Buttermilk For That Great Flavor

This recipe for Ranch dressing mix requires dry buttermilk. I found it near the canned and powdered regular milk in our grocery store. Although it wasn’t cheap, it’ll make a very big batch of dressing mix. That’ll more than make up for the cost versus the packaged stuff.

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Ranch Dipping Sauce for Wings
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Ranch Dressing Mix

Course Dressing Mix
Cuisine American
Calories 271kcal
Author Mike

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Crush in a mortar and pestle or pulse a few times in a spice blender.
  • Store in an air-tight container.
  • To make salad dressing combine 1 tablespoon of the mix with 1 cup mayonnaise and 1 cup milk.
  • For use in recipes, substitute 1 tablespoon of mix for each envelope required.

Notes

Store in an air-tight container.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 22g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 2650mg | Potassium: 1167mg | Fiber: 2g | Sugar: 32g | Vitamin A: 206IU | Vitamin C: 11mg | Calcium: 776mg | Iron: 1mg

Nutritional values are approximate.

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Cheddar Ranch Fritos

My goodness, these chips are addictive. I came up with the idea while pondering what we were going to snack on during today’s Daytona 500 race. I remembered back to the awesome Cheddar Ranch Pork Rind Puffs I made recently, and suddenly it hit me to try the same basic approach on Fritos chips. And thus cheddar ranch Fritos were created!

Cheddar Ranch Fritos

Fritos. Elevated.

My wife said that these chips (and the Southwestern Ranch dip I served with them) were some of the best things I’ve made. Like I said, the chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.

Oh, and if you’d rather make these with Fritos Scoops, you’ll definitely want to increase the amount of seasoning.

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Also check out my grilled stuffed Fritos. Fritos are awesome!

Cheddar Ranch Fritos
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5 from 1 vote

Cheddar Ranch Fritos

These chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.
Course Appetizer
Cuisine American
Keyword cheddar, corn chips, Ranch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 4kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine seasonings in a small bowl.
  • Place chips into a large plastic bowl. Spray lightly with oil, gently stirring to get good coverage.
  • While stirring the chips, slowly pour in the seasoning mix.
  • Spread chip mixture out evenly onto a baking sheet.
  • Bake for 5 minutes.
  • Let cool completely before serving

Notes

You can substitute Cheetos for a doubly cheesy treat!

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Deluxe Beef and Italian Sausage Chili

I’m not a big believer in the “rules” around how chili should be made. Some folks say it can’t have beans, some say it can’t have Italian sausage, and that’s fine… and maybe this isn’t a “real” chili, but it’s dang good. I’d sit down with a bowl of this deluxe beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.

Deluxe Beef and Italian Sausage Chili

A Great Chili With Great Flavor

Also try other version of this great chili. It’s just as great, just a little different. You can’t have too many variations on beef and Italian sausage chili, if you ask me. If you prefer a bean-only chili, my white bean chili is the way to go.

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Inspired by a recipe from Barbecue Lovers.

Beef and Italian Sausage Chili Version 2.0
Print Pin
5 from 1 vote

Deluxe Beef and Italian Sausage Chili

I’d sit down with a bowl of this beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.
Course Main
Cuisine Southwestern
Keyword beef, chili, Italian, sausage
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 649kcal
Author Based on a recipe from Barbecue Lovers

Equipment

Ingredients

For garnish

  • ½ cup Extra sharp cheddar cheese shredded
  • 2 green onion sliced
  • ½ cup sour cream

Instructions

  • Cook the bacon in a large skillet until just starting to crisp.
  • Remove to a paper towel-lined plate.
  • Remove all but one tablespoon of the bacon fat.
  • Crumble the beef and sausage into the skillet and brown.
  • Drain off most of the resulting grease.
  • Stir in the chili seasoning, cumin, garlic salt, and black pepper.
  • Reduce heat to low.
  • In a large Dutch oven, place the onion, bell peppers, carrots, celery and garlic.
  • Add in the tomatoes, vegetable juice, broth, steak sauce and red pepper flakes.
  • Bring to a boil then reduce the heat a simmer and continue simmering until the vegetables are tender.
  • The carrots will take the longest to cook.
  • Add the cooked meat, beans and cilantro to the Dutch oven and stir.
  • Crumble the bacon and add to the pot.
  • Simmer for another 30 minutes.
  • Add more salt and pepper, to taste.
  • Serve with garnishes, if desired.

Notes

Serve with cornbread.

Nutrition

Calories: 649kcal | Carbohydrates: 9g | Protein: 18g | Fat: 60g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 709mg | Potassium: 535mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4649IU | Vitamin C: 47mg | Calcium: 141mg | Iron: 3mg

Nutritional values are approximate.

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Roasted Tomato Sauce

This simple roasted tomato sauce made with fire-roasted tomatoes is excellent for dipping (or topping) ravioli or any pasta dish. You can also use it with tortilla chips for a different twist on traditional salsa.

If you grow your own tomatoes you know how they can all ripen at about the same time. This sauce is the perfect way to use up a lot of tomatoes in no time. Just make a few big batches of this sauce. It freezes well for use all year long. You don’t have to rush to eat it!

Roasted Tomato Sauce

A Great All-Around Sauce

If you’re bored with your usual pizza sauce, give this roasted tomato sauce a try instead. The fire-kissed tomatoes take on a different, richer flavor. They add a lot to this otherwise simple sauce. For even more of that roasted goodness, roast the garlic too!

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If you love my tasty roasted tomato sauce also try my delicious slow cooker tomato sauce.

Roasted Tomato Sauce
Print Pin
5 from 1 vote

Roasted Tomato Sauce

This simple roasted tomato sauce made with fire-roasted tomatoes is excellent for dipping (or topping) ravioli or any pasta dish. You can also use it with tortilla chips for a different twist on traditional salsa.
Course Sauce
Cuisine American
Keyword roasted, sauce, tomato
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups
Calories 84kcal
Author Mike

Equipment

Ingredients

Instructions

  • Start up your grill. You can also make these in the oven under the broiler, but keep an eye on them to make sure you don’t burn them.
  • Brush 1 tablespoon of the oil onto the tomatoes and add them to the grill over direct heat. Grill, turning occasionally, until lightly charred on all sides and the tomatoes are soft. Remove and let cool slightly.
  • Place tomatoes into a food processor along with the garlic and basil.
  • Add 1 tablespoon of oil and blend until smooth. Add more oil if the mixture is too thick,
  • Season with salt and pepper.
  • Serve warm.

Notes

Refrigerate leftover sauce. The sauce can also be frozen for later use.

Nutrition

Calories: 84kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 144mg | Potassium: 904mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3071IU | Vitamin C: 51mg | Calcium: 68mg | Iron: 2mg

Nutritional values are approximate.

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Bacon Ranch Slaw

This is the world’s easiest-to-make slaw. Bacon ranch slaw is perfect for a big get-together. It’ll hold up well in the heat of the day, so make a batch for a family picnic. It has the surprising twist of bacon. Who puts bacon in slaw? Well, everyone should now. It adds that great smokiness. A little extra crunch. We already knew that ranch dressing and bacon go together so well. I mean, who doesn’t load up on the bacon bits on their salad then pour on the Ranch? Ok, maybe that’s just me…

Bacon Ranch Slaw

Bacon In Slaw Is A Good Thing

My wife loved this bacon ranch slaw. Use a good smoky bacon for extra kick! Also try my bacon ranch potato salad or another favorite, pineapple king coleslaw.

Hidden Valley Original Ranch Salad Dressing and...
Hidden Valley Original Ranch Salad Dressing and…
  • DELICIOUS FLAVOR: One 8-oz. bottle of Hidden…
  • RANCH DONE RIGHT: Flavorful medley of ranch…
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Bacon Ranch Slaw
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4 from 1 vote

Bacon Ranch Slaw

This is the world’s easiest-to-make slaw. Bacon ranch slaw is perfect for a big get-together. It’ll hold up well in the heat of the day, so make a batch for a family picnic.
Course Side
Cuisine American
Keyword bacon, cole slaw, coleslaw, Ranch
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 122kcal
Author Mike

Ingredients

  • 1 pound coleslaw mix
  • 4 slices bacon cooked, drained, crumbled
  • ½ cup Ranch dressing

Instructions

  • Combine all ingredients.

Notes

The better quality Ranch you use, the better this slaw is!

Nutrition

Calories: 122kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 233mg | Potassium: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

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