Author: Mike

Firecracker Dipping Sauce

Looking for a wing or chicken finger dipping sauce for your heat-loving friends? Well, here it is. This firecracker dipping sauce has a nice garlicky flavor. With smooth buttermilk. And a big kick from roasted jalapenos. The flavor is fantastic, but you will get the heat. Believe me. Adjust the heat by adding/removing more jalapenos. Or heck, add some habaneros and really, really kick it up a log!

Firecracker Dipping Sauce

It Is Spicy

I used 4 large jalapenos in this firecracker dipping sauce and the result was probably a little hot for the average person. Actually, not “probably”… it was hot. Sometimes you get really hot peppers and sometimes they aren’t quite as hot. That’s why it is good to taste as-you-go. I’m ok with it being pretty hot, as long as I can still enjoy the dish.

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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For a somewhat tamer dipping sauce, check out our Buffalo wing dipping sauce. It still has a kick, but your heat-fearing friends will find it to still be fantastic. Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my chili dipping sauce.

Chicken Fingers using the Vortex
Print Pin
5 from 1 vote

Firecracker Dipping Sauce

Looking for a wing or chicken finger dipping sauce for your heat-loving friends? Well, here it is. This firecracker dipping sauce has a nice garlicky flavor. With smooth buttermilk. And a big kick from roasted jalapenos.
Course Dipping Sauce
Cuisine American
Keyword dipping sauce, spicy
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Calories 70kcal
Author Mike

Equipment

Ingredients

Instructions

  • Roast the jalapenos on your grill or under your broiler.
  • Let cool slightly. Remove the stem and seeds and chop fine.
  • Place all ingredients into a blender and process until smooth.

Notes

Stir before serving.

Nutrition

Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 222mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

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Wonton Potstickers

This was my first time ever making potstickers. My wife agrees – they were fantastic! No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time! I found them to be very addicting. And very difficult to stop eating. The flavor is so great, I think I smiled the entire time while eating them!

Wonton Potstickers

Spice ‘Em Up!

If you  like a little kick in your wonton potstickers, add a little dried pepper flake to the meat mixture before wrapping them. They also add a nice kick to the dipping sauce.

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Also try my herbed wonton crisps. They make for a delicious snack. For something with more of a kick, try my creamy Cajun sausage ravioli.

Wonton Potstickers
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5 from 1 vote

Wonton Potstickers

No, they’re not authentic. I didn’t make my own dough. I cheated and used wonton wrappers instead. They were an excellent first attempt at making wonton potstickers, and we’d make them the same way again the next time!
Course Main
Cuisine Chinese
Keyword wontons
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 170kcal
Author Mike

Equipment

Ingredients

For the potstickers

For the dipping sauce

Instructions

  • Mix cabbage and 2 teaspoons of salt in a large bowl and set aside for 5 minutes. Squeeze out any excess moisture.
  • Add in the pork, green onions, wine, cornstarch, 1 teaspoon salt, 1 teaspoon sesame oil, and white pepper. Mix well.
  • Working in batches, spoon about 1 tablespoon of the meat mixture into the centers of the wrappers. Fold up edges to seal into a triangle.
  • Heat about 1 tablespoon of oil in a large skillet or wok. Add won tons, but don’t add so many at one time that they get crowded.
  • Fry for 2-3 minutes or until bottoms are browned.
  • Flip the wrappers and add 1/2 cup of water.
  • Put a lid on the skillet and let cook another 6-7 minutes or until the water has been absorbed.
  • Remove to a plate and continue cooking remaining wontons in the same fashion.
  • Serve with the dipping sauce.

For the dipping sauce

  • Combine all ingredients

Notes

Best served immediately.

Nutrition

Calories: 170kcal | Carbohydrates: 2g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 440mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

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Nachos

There’s nothing easier to make than a big ole plate of nachos. Like a salad or an omelet, you can throw pretty much anything you like onto it. The key to this dish (besides fresh ingredients), is good ground beef and a tasty taco sauce. This version has both. I use my homemade taco seasoning. I think it puts that stuff that comes in a packet from the grocery store to shame. My hot taco sauce (very similar to what you get at Taco Bell) is nothing but good, too.

Nachos

Load ‘Em Up!

Like a blank canvas, nachos are a great way to ‘paint’ a great dish. Sometimes I might go a little too far with it. I end up with eight open cans. A pile of chopped vegetables. Sauces everywhere. Six kinds of shredded cheeses. That’s the beauty of nachos. I can go absolutely nuts with it. It’s ok. I close the blinds first so the neighbors can’t see me and my insanity!

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Also try my tater tot,  pulled pork tater tot, and one of my favorites, crazy Cajun nachos.

Nachos
Print Pin
4 from 1 vote

Nachos

Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 146kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Spray a large baking sheet with non-stick spray.
  • Line pan with chips.
  • Top with toppings, drizzle with sauce, and sprinkle with cheese.
  • Bake until the cheese is melted and the chips are hot.

Notes

I like to use a mix of pepper jack and cheddar cheeses.

Nutrition

Calories: 146kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 114mg | Potassium: 153mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 88IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle. As a kid I would build a ‘mashed potato dam’. That way I could make sure none of the gravy ran into the other foods on my plate. I was pretty opposed to gravy “contaminating” my peas.

Cajun Mashed Potatoes

You Almost Don’t Need Gravy

 Now that I’m older I’m ok with the gravy getting into other things on my plate. Let that gravy run wild, I say. Especially when that gravy has extra kick. Honestly, these Cajun mashed potatoes don’t need a whole lot of gravy, they can stand on their own just fine.  The combination of andouille, celery, green pepper and onions is fantastic.

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Also try my roasted garlic mashed potatoes.

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Mashed Potatoes

You can’t go wrong with a huge pile of Cajun mashed potatoes with a lake of gravy in the middle.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 470kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

For the mashed potatoes

To ‘Cajunize’ the potatoes

Instructions

For the potatoes

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
  • Melt the butter in the half-and-half over medium-low heat in a small sauce pan.
  • Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes. Alternatively, mash the potatoes with a hand masher.
  • Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
  • Stir in the vegetable and sausage mix from below.
  • Serve topped with warmed gravy.

To ‘Cajunize’ the potatoes

  • Heat the oil in a skillet over medium-high heat.
  • Add the sausage and brown, 4-5 minutes. Remove the sausage and all but 1 tablespoon of the fat.
  • Add the onion, celery, and green bell pepper and saute until tender, 5 minutes.
  • Add the sausage back to the pan and add the remaining ingredients. Stir.
  • Fold into the mashed potatoes and serve.

Notes

For the richest, creamiest potatoes use full-fat half-and-half and sour cream.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 418mg | Potassium: 941mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Nutritional values are approximate.

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Cajun Gravy

Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it. This Cajun gravy may take a while to make, but it’s worth it. You can’t rush good gravy, a good roux takes time. The end result is creamy, flavorful, and has just a bit of kick.

Cajun Mashed Potatoes

Perfect For Making A Gravy ‘Lake’

I served up some mashed potatoes, made a nice ‘bowl’ in the middle of them, and loaded up on the gravy. Absolutely delicious. This makes a good sized batch of Cajun gravy. You can’t have too much gravy, though. There’s absolutely nothing worse than still having mashed potatoes on your plate but no more gravy.

I like to use my good ole trusty Dutch oven to make this gravy and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Heck yeah it’s good on Cajun meatloaf!

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Cajun Gravy

Looking for a kicked-up gravy for turkey, chicken or mashed potatoes or just about anything? Well, you found it. This Cajun gravy may take a while to make, but it’s worth it.
Course Side
Cuisine American
Keyword Cajun, gravy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 cups
Calories 103kcal
Author Mike

Equipment

Ingredients

For the roux

For the gravy

Instructions

  • Make the roux by cooking the oil and 3 tablespoons flour in a large skillet over medium heat.
  • Stir constantly until nice and dark brown but not burnt, 10-15 minutes.
  • Whisk in the remaining ingredients and bring to a boil.
  • Keep whisking for 10 minutes or until nice and thick.

Notes

If you use low-sodium broth you might want to add a bit more salt.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 664mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

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Refried Bean Soup

This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’. I thought it was great. I admit, I wasn’t sure what to think about it going in. Refried beans, yeah. In a soup? Well, it has a nice Southwestern kick, the perfect consistency and is just all-around yummy. Perfect on a cool fall day. And different.

Refried Bean Soup

Good Beans Make For Great Soup

Don’t use el cheapo canned re-fried beans when making this soup. You don’t want a cheap tasting soup. Pay the few extra cents and get a premium brand.

If you want to just enjoy some great refried beans and not a soup, follow this recipe but leave out the chicken broth.

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Also try my delicious taco soup.

Refried Bean Soup
Print Pin
4 from 1 vote

Refried Bean Soup

This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’. 
Course Main
Cuisine Southwestern
Keyword beans, refried, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 118kcal
Author Based on a recipe from Taste of Home

Equipment

Ingredients

Instructions

  • Cook bacon in a large skillet. Crumble.
  • Transfer 2 tablespoons of the drippings to a large pot or Dutch oven.
  • Add onion and celery to the Dutch oven and saute over medium-high heat until softened.
  • Add garlic and cook another minute or until fragrant.
  • Add beans, salsa, broth, parsley, cayenne, chile pepper, salt and pepper, and hot sauce. Combine well.
  • Bring to a boil and reduce to a simmer and simmer for 20 minutes, stirring often. Adjust the seasonings as desired.
  • Serve hot topped with cheese and tortilla strips.

Notes

Also great served with cornbread.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 719mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.4mg

Nutritional values are approximate.

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Apple Brine for Pork

I use this apple brine for pork on grilled pork tenderloins, giving them a nice light apple flavor with a little kick to offset the sweetness. It works great also on bone-in or boneless pork chops. The brine does contain a bit of sugar. Make sure you shake off the excess marinade before cooking since the sugar might have a tendency to burn or at least char quite a bit.

Grilled Pork Tenderloin with Apples and Stuffing

One Delicious Pork Tenderloin

Check out our awesome grilled pork tenderloin recipe. The pork is sliced thin and then topped with a fantastic apple and stuffing mix. It’s almost like having pork apple pie!

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If you’re grilling chicken instead of pork, give my chicken brine a try!

Grilled Pork Tenderloin with Apples and Stuffing
Print Pin
5 from 1 vote

Apple Brine for Pork

I use this apple brine for pork on grilled pork tenderloins, giving them a nice light apple flavor with a little kick to offset the sweetness. It works great also on bone-in or boneless pork chops.
Course Brine
Cuisine American
Keyword brined, pork
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 114kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

Instructions

Makes enough for 4 medium pork chops or 1 pork tenderloin

  • Add juice to a large pot along with 1 cup of water.
  • Bring to a simmer, then stir in the remaining ingredients until both the salt and brown sugar are dissolved.
  • Remove pot from heat and add 2 cups of ice cubes. Let sit until the liquid has cooled.
  • Place pork into a large resealable baggie. Add marinade and seal.
  • Marinate 4-24 hours.
  • Shake off excess marinade before cooking pork.

Notes

Do not reuse the brine.

Nutrition

Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7091mg | Potassium: 175mg | Fiber: 1g | Sugar: 25g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

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Smoke-Roasted Potatoes

Potatoes are a magical thing. You can top them so many ways. From simple, like this one, with just a little butter and sour cream. To the big time, with everything from mushrooms to cheese sauce to broccoli. Smoke-roasted potatoes have even more potato flavor than just regular old baked potatoes. The potato flesh come out tender, moist and creamy. The potato skin is crunchy, my absolute favorite. I love that pop of a great crunchy potato skin.

Smoke-Roasted Potatoes

The Proper Potato Skin

If you’re cooking inside, then check out our post on The Best Baked Potato. But, if you are firing up the grill or smoker, go with these smoke-roasted potatoes instead. You won’t be disappointed. The skin comes out perfectly. The flesh is tender. They’re fantastic.

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Also try my spice roasted baby potatoes.

Smoke-Roasted Potatoes
Print Pin
4 from 1 vote

Smoke-Roasted Potatoes

Smoke-roasted potatoes have even more potato flavor than just regular old baked potatoes. A lot more.
Course Side
Cuisine American
Keyword roasted potatoes, smoked
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 168kcal
Author Mike

Ingredients

Instructions

  • Set up a smoker or grill for indirect cooking at 225-250 F.
  • Cut a few small slits into each potato with a knife.
  • Brush each potato with oil, then sprinkle with salt.
  • Smoke at 225-250 F for 1 hour.
  • Wrap potatoes in foil and return to the smoker (or grill) and continue cooking for another 4 hours or until the potatoes give easily when squeezed.
  • Serve with your favorite toppings.

Notes

You want the internal temperature of the potatoes to get to around 210 F to be fully done.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

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Deluxe Italian Sausage Sandwiches

This is the first time I’ve had two of the almost-same dishes on my go-to list. I’ve made my original sandwiches for years. They’re crazy good, gooey, and messy – all criteria for good eating at game-time. My deluxe Italian sausage sandwiches version are very similar to my original version, but they use my Italian meat sauce recipe instead.

Deluxe Italian Sausage Sandwiches

Messy. In A Very Good Way.

Like I said, these sandwiches are messy, so you know they are good. The more napkins you need, the better it is, I always say. The meat sauce is fantastic. I could eat it all day on anything. I make an extra big batch of the sauce and freeze it in portion-sized containers so I can easily defrost some for a quick sandwich. It’s also great over hamburger buns for an Italian Sloppy Joe.

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.

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Also try my other version of Italian sausage sandwiches, all fantastic: my classic version and special version. My slow cooker Creole sausage sandwiches are insanely good too.

Italian Sausage Sandwiches Version 2.0
Print Pin
5 from 1 vote

Deluxe Italian Sausage Sandwiches

My deluxe Italian sausage sandwiches are very similar to my original version, but they use my Italian meat sauce recipe instead.
Course Main
Cuisine American
Keyword Italian, sandwich, sausage
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 215kcal
Author Mike

Ingredients

  • 8 Hoagie buns or sub buns
  • 1 batch Italian meat sauce
  • 1 cup Mozzarella cheese or a bit more, shredded

Instructions

  • Brown buns as desired.
  • Top buns with loads of the sauce.
  • Sprinkle with cheese and brown under a broiler until the cheese is melted.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 215kcal | Carbohydrates: 33g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 380mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Calcium: 77mg | Iron: 11mg

Nutritional values are approximate.

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Italian Meat Sauce

This is my go-to meat sauce for all things Italian. I use it (with some variations) in lasagna, on pasta, in calzones, on buns for sandwiches… you name it. It uses the simplest of ingredients, goes together easily, and makes the house smell wonderful.

Lasagna

The All-Purpose Mix

As you can tell, I use this for a whole lot of things. All great. This recipe makes a pretty big batch of Italian meat sauce. Since it has so many uses you won’t have any problems using it up. Just follow the recipe section below for adding in the ingredients for each way you can use this sauce. You want a thicker sauce for some dishes, and a thinner sauce with vegetables for others. It’s easy, though, to modify it for darned near anything!

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Oh yeah, make some lasagna on the grill using this sauce and you’ll be happy!

Lasagna
Print Pin
5 from 1 vote

Italian Meat Sauce

This is my go-to meat sauce for all things Italian. I use it (with some variations) in lasagna, on pasta, in calzones, on buns for sandwiches… you name it. It uses the simplest of ingredients, goes together easy, and makes the house smell wonderful.
Course Sauce
Cuisine Italian
Keyword Italian, sauce, spaghetti
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 315kcal
Author Mike

Equipment

Ingredients

For the meat

  • 2 pounds ground meat for lasagna I use 1 pound Italian sausage and 1 pound ground beef, but for other uses I use 2 pounds Italian sausage
  • 1 large white onion diced
  • 2-4 cloves garlic minced

For calzones, pasta and sandwiches, add:

  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 8 ounces mushrooms sliced

For the sauce (use half the amounts below if using for lasagna)

Instructions

  • Crumble the meat(s) into a large skillet or Dutch oven and brown over medium high heat. Drain fat if desired.
  • Add the onion and cook until softened. If making the sauce for something other than lasagna, also add in the peppers and mushrooms.
  • Add the garlic and cook another minute.
  • Add in all of the sauce ingredients.
  • Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
  • Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.

Notes

This sauce can be frozen for later use.

Nutrition

Calories: 315kcal | Carbohydrates: 6g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 86mg | Potassium: 494mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 3mg

Nutritional values are approximate.

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