Got a recipe that calls for a packet of dried onion soup mix but don’t have any on hand? This is the exact same thing. Actually it’s better.
Great Dip.
Stir a few tablespoons of this dry onion soup mix into a few cups of sour cream. You’ll have a great onion dip! I actually like to add a little extra because I like my French onion dip to be extra onion-y! That’s the beauty of this mix. It’s not like a packet where you’re out once the packet is empty!
I make a big batch of this and store it in my pantry. I use blue painters tape to write “Onion Soup Mix” on the side. Then I add “2 T + / 16 oz”. That way I know that I need a good 2 tablespoons of the mix for a 16 ounce container of sour cream!
Great Burgers, Too!
You can also add it to hamburger and a few other ingredients and make the best onion burgers you’ve ever had!
I usually marinade my steaks, but when I came across this Old Bay steak rub recipe, I had to give it a try. I love Old Bay seasoning. The combination of spices is great on crab cakes. Fantastic in crab boils. Crazy good on peel-and-eat shrimp. And divine on steaks. Just sprinkle any cut of steak with the rub a few minutes before grilling.
A Quick Sear Prevents Burning
This Old Bay steak rub does contain a bit of brown sugar. Sugars will burn if placed over direct heat for any length of time. I prefer to reverse sear my thicker steaks, which prevents that from happening.
This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception. It is insanely good. The pot roast is tender, herby, with a hint of wine, and juicy, while the creamy horseradish sauce adds just a little bite. Topped with caramelized onions, it’s the perfect sandwich.
I used my perfect pot roast for the meat in this sandwich. It is perfect as a pot roast itself. But oh, does it ever make for fantastic sandwiches!
I actually omitted the caramelized onions the first time I made this sandwich. It was still a great sandwich. As much as I used to not love horseradish I found it to be fantastic. It goes with the roast beef perfectly.
This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception.
Jeff Mauro on the Food Network served up his version of this creamy horseradish sauce on an awesome looking roast beef sandwich. It closely matches the sauce on the out-of-this-world good sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. But, it is also good on any sandwich. I’m not the world’s biggest lover of horseradish. This sauce is quickly changing my mind about that.
The Perfect Sandwich Spread
My pot roast sandwich also deserved a great topping. This creamy horseradish sauce was it. I think that It’s reminiscent of the horseradish sauce you often find served with prime rib.
Speaking of prime rib, nothing beats my Fire-Eater reverse-seared prime rib. It’s definitely not your old school buffet standard by any stretch of the imagination.
My pot roast sandwich also deserved a great topping. This creamy horseradish sauce was it. I think that it’s reminiscent of the horseradish sauce you often find served with prime rib.
The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect. So I made it. And yes, it is the perfect pot roast. Simple and unbelievably flavorful thanks to the Merlot and the spices. And oh-so-tender. It is the pot roast that dreams are made of. It’s amazing sometimes how such a simple recipe with so few ingredients can be so spectacular. Will this one is.
The Perfect Pot Roast Sandwiches
For most, I’m sure the ideal pot roast dinner is a meat-and-potatoes affair. Maybe some roasted vegetables on the side. Not me. I love this piled high on a big ole loaf of French bread. Almost like a French dip, but oh so much better. I follow a recipe I made after visiting the Hobnob Corner Restaurant in Nashville, Indiana. The sandwich is topped with a horseradish sauce and caramelized onions. And a little provolone cheese. It’s really good and I highly recommend it. If I end up with any leftover juices I’ll serve those on the side in a bowl for dipping.
The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect, but no, it is the perfect pot roast.
I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot and spicy, just a nice berry flavor. The sauce is mildly tart. You are eating blackberries, after all. It’s a deep, satisfying flavor that makes for one big time winning dish.
Rich Flavors without too much Heat
The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze. We both found this blackberry jalapeno glazed pork tenderloin to be something rich and delightful. We both love a little kiss of heat and that’s what this brought. Perfectly.
Tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it. Pork tenderloin is a wonderful cut that loves to be grilled and glazed.
I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.
It’s that time of year when there are lots and lots of sports on TV. That calls for game snacks, like this tasty treat. The Worcestershire sauce and liquid smoke really make these southern spicy roasted peanuts taste different from your usual roasted nuts. It’s a great flavor combination that gets better the longer the peanuts set. I recommend waiting at least 6 hours before diving in. The wait is more than worth it.
Tasty. But Maybe Not Sexy.
I found it difficult to make a bowl of golden brown roasted peanuts look sexy. But believe me, these southern spicy roasted peanuts are mighty good. The flavors are different in a very good way. Me, I like my peanuts a bit on the spicy side. So I added a bit more of the cayenne pepper.
A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad. Of course you can go crazy with a Cobb with whatever meats and veggies or fruits you want. That’s the beauty of a Cobb. No rules. No judgement.
My Kind Of Salad
I was feeling particularly artsy, so I waffle cut some radish and cucumbers for this smoked chicken Cobb salad. It’s nice to always do something a little different. It doesn’t have to be big, it can be something as subtle as a waffle cut. People will remember it and it really didn’t take any extra effort.
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.
A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad
Course Main
Cuisine American
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Author Mike
Ingredients
Green and red leaf lettucechopped
Smoked chickencubed (any cooked chicken will do)
Baconcooked, drained, chopped
Eggshard boiled and rough chopped
Avocadorough chopped
Cucumbersliced thin
Radishessliced thin
Extra sharp cheddarshredded
Cherry tomatoeshalved
Other toppings
red onionsoaked in water for 10 minutes, finely chopped
I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good. The crackers and nuts add a nice light crunch, contrasting the smooth cheese and tender sprouts. This is the kind of dish that has changed my mind about eating Brussels sprouts!
A Different Kind Of Holiday Casserole
These Ritzy Brussels sprouts are almost like a green bean casserole, really, but with a nice nutty crunch to boot. Why serve that old ‘boring’ Thanksgiving side dish when you can serve something new and awesome!
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.
I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good.
Hobo packets are a great thing when you’re in a hurry to make dinner. Usually you can make them ahead and just toss them onto the grill (or into the oven). These spicy Hobo sausage packet sandwiches combine smoked sausage, sweet onions and kicked-up BBQ sauce. Served on top of hoagie rolls with melted cheese for a really quick and easy lunch or dinner dish. Grab a few napkins, you’re going to need them!
Easy And Delicious
If you prefer to make your spicy hobo sausage packet sandwiches not so spicy, just substitute regular ole BBQ sauce. I like a nice hickory smoked BBQ sauce. The smoke flavor kind of ups the cooked-outdoors feel. These are great sandwiches for that campout dinner or lunch. There’s nothing fancy in them. When you’re done, just toss the foil into the trash.
For a little more crunch, add fresh-made coleslaw. The onions are cooked down so they won’t really add any crunch. You could add a bit of extra onion to the sandwiches instead.
Hobo packets are a great thing when you’re in a hurry to make dinner. Usually you can make them ahead and just toss them onto the grill (or into the oven). These spicy Hobo sausage packet sandwiches combine smoked sausage, sweet onions and kicked-up BBQ sauce.
Place the sausage, onion, BBQ sauce, cilantro and black pepper in the center of the foil.
Fold up the sides and seal. Place the packet over indirect heat on the grill and cook about 20 minutes or until the sausage is hot and the onions are slightly tender.
