Mike, Author at Life's A Tomato

Breakfast Hobo Packets

Good morning! Time to enjoy some breakfast hobo packets. I love making things in foil packets and just tossing them onto the grill to cook. They’re easy to put together, easy to cook, they taste great and clean up is a breeze! They’re also great for cooking for a crowd. You can (in most cases) assemble them ahead of time, then just toss them on the grill when your guests arrive.

Great For Camping and Hiking

My wife does not always share my love for things cooked in foil. I did a lot of camping as a kid. A few breakfast hobo packets would’ve been welcomed. There’s nothing like one of these all-in-one meals to get you ready for a day of hiking or fishing!

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Also try my lumberjack breakfast packets.

Inspired by a recipe from Traeger Grills.

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5 from 1 vote

Breakfast Hobo Packets

Course Main

Cuisine American

Keyword breakfast, packets

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 600kcal

Author Based on a recipe from Traeger Grills

Equipment

Charcoal Grill

Ingredients

½ pound breakfast sausage bulk, cut into 1/2" rounds
½ pound shredded hash browns frozen, thawed
¼ cup red bell pepper diced
¼ cup green bell pepper diced
4 large eggs
kosher salt
ground black pepper
sharp cheddar cheese shredded
1 small tomato chopped, for garnish
1 green onion chopped, for garnish

Instructions

Fire up your grill for direct and indirect cooking.
Tear off two large pieces of aluminum foil (about twice the size of a dinner plate). Spray each with non-stick spray.
Divide the sausage patties between the foil.
Top with the hash browns and peppers.
Take a spoon and push down in the center of each ‘pile’, making an indentation large enough to hold the two eggs.
Gently break the eggs (two each) into each indentation.
Season with salt and pepper.
Gently fold up the sides of the foil and seal.
Place onto direct for a few minutes then remove to indirect heat and let cook until the sausage is done (I poked them with an instant-read thermometer) and the eggs are done, 10-15 minutes.
Open packets and add cheese. Return to grill and heat until the cheese melts.
Top with desired garnishes.

Notes

Substitute pepper jack for the cheddar for a nice morning kick!

Nutrition

Nutritional values are approximate.

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Dry Onion Soup Mix

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!

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Also try my guacamole spice mix.

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5 from 1 vote

Dry Onion Soup Mix

Stir a few tablespoons of this mix into a few cups of sour cream and you'll have a great onion dip!

Course Seasoning Mix

Cuisine American

Keyword dip, onion, soup

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 43kcal

Author Mike

Ingredients

¾ cup dried minced onion
⅓ cup beef bouillon granules
4 teaspoons onion powder
¼ teaspoon celery seed crushed
¼ teaspoon sugar

Instructions

Combine all ingredients.
This makes 4 packets, or about 20 tablespoons.

Notes

Store in an airtight container.

Nutrition

Nutritional values are approximate.

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Old Bay Steak Rub

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.

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I’m a borderline Old Bay addict. Also try my crab legs, peel ‘n eat shrimp, and wings, all seasoned with Old Bay.

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5 from 4 votes

Old Bay Steak Rub

Just sprinkle any cut of steak with the rub a few minutes before grilling.

Course Seasoning

Cuisine American

Keyword Old Bay, rub, steak

Prep Time 5

Total Time 5

Servings

Calories 67kcal

Author Mike

Ingredients

1 tablespoon Old Bay Seasoning
1 tablespoon light brown sugar
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cumin

Instructions

Combine all ingredients. This makes enough for a single large steak.

Notes

You can double or triple this recipe for more steaks. Keep any leftover rub in an air-tight container.

Nutrition

Nutritional values are approximate.

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Pot Roast Sandwich

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.

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Also try my slow cooker barbecue beef sandwich.

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5 from 1 vote

Pot Roast Sandwich

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.

Course Main

Cuisine American

Keyword pot roast, sandwich

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1703kcal

Author Mike

Equipment

Saucepan

Ingredients

1 loaf French bread toasted
creamy horseradish sauce
1 pound perfect pot roast
4 slices Swiss cheese sliced
caramelized onions see below

For the caramelized onions

2 tablespoons unsalted butter
2 medium yellow onions halved and sliced very thin
Kosher salt
freshly ground black pepper

Instructions

Slather the bread with the horseradish sauce.
Add generous amounts of the pot roast.
Top with the cheese and place under the broiler long enough to melt the cheese.
Add onions. Cut into four sandwiches and serve.
Note: If you have the juices leftover from making the pot roast, run it through a sieve and serve as a great dipping sauce.

For the caramelized onions:

Melt the butter in a large frying pan over medium-low heat until foaming.
Add the onions and cook them until they are deep golden brown and caramelized, about 45 minutes.
Season with salt and pepper.
Remove and let cool slightly before serving.

Notes

Also great with mayonnaise instead of the horseradish sauce.

Nutrition

Nutritional values are approximate.

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Creamy Horseradish Sauce

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.

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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.

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5 from 1 vote

Creamy Horseradish Sauce

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.

Course Sauce

Cuisine American

Keyword creamy, horseradish, sauce

Prep Time 5

Total Time 5

Servings cup

Calories 1062kcal

Author From Jeff Mauro

Equipment

Mixing Bowl

Ingredients

½ cup mayonnaise
½ cup sour cream
¼ cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Kosher salt
ground black pepper

Instructions

Combine all ingredients.

Notes

Refrigerate any leftover sauce. Stir again before serving.

Nutrition

Nutritional values are approximate.

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Perfect Pot Roast

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.

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Also try my smoked pot roast.

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5 from 1 vote

Perfect Pot Roast

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.

Course Main

Cuisine American

Keyword pot roast

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings

Calories 377kcal

Author Based on a recipe from Ree Drummond

Equipment

Dutch Oven

Ingredients

Kosher salt
ground black pepper
3-4 pound chuck roast
3 tablespoons olive oil divided
2 white onions peeled and halved
1 pound carrots cut into 2″ pieces
1 cup Merlot
3 cups beef broth
3 teaspoons dried rosemary crushed
3 teaspoons dried thyme crushed

Instructions

Preheat your oven to 275 F.
Generously sprinkle the roast with salt and pepper on all side.
Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven.
Add the onions and brown on all sides. Remove.
Add the carrots and cooking until just getting some color. Remove.
Add the remaining oil and once it is hot, add the meat.
Brown the meat on all sides. Remove.
Add the wine and scrape the bottom of the pot, getting all of the flavor pieces unstuck.
Add the meat back into the pot.
Add enough beef broth to cover the meat about halfway up the sides.
Add the onions and carrots and sprinkle with the spices.
Cover and place in the oven for 3-4 hours until the meat begins to fall apart.
Remove and let rest 10-15 minutes before carving (or shredding).

Notes

You can freeze any leftovers for a cold day.

Nutrition

Nutritional values are approximate.

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Blackberry Jalapeno Glazed Pork Tenderloin

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.

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Also try my grilled pork tenderloin sliders with chipotle lime mayonnaise.

Inspired by a recipe from The Food Network.

Print Pin

5 from 1 vote

Blackberry Jalapeno Glazed Pork Tenderloin

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.

Course Main

Cuisine American

Keyword grilled, spicy, tenderloin

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 167kcal

Author Based on a recipe from The Food Network

Equipment

Ingredients

For the brine

¼ cup kosher salt
3 cups water warm
¼ cup red wine vinegar
¼ teaspoon dried red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin silver skin removed

For the pork

1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
Blackberry Jalapeno Glaze recipe follows

For the blackberry jalapeno glaze

2 jalapenos
1 tablespoon unsalted butter
1 tablespoon garlic chopped
½ cup blackberry preserves seedless
1 ¼ cups Merlot wine divided
½ teaspoon cornstarch

Instructions

Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
Add pork, seal, and place baggie into a large bowl.
Let pork brine for 15-20 minutes, but no longer.
Remove from liquid and pat dry with a towel.
Fire up your grill for direct and indirect cooking.
Brush the pork with the oil and sprinkle with salt and pepper.
Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
Cook until pork temperature reaches 135 F.
Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
Remove pork and cover in foil for 10 minutes.
Slice and serve topped with remaining glaze.

For the glaze

Roast the jalapenos on your grill. Remove stems and chop the peppers.
Melt the butter in a medium saucepan.
Add garlic and jalapenos and saute for 3 minutes.
Add the preserves and 1 cup of the wine. Whisk to combine well.
Bring to a slow boil and continue boiling until reduced by half, stirring often.
In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
Cook another 5 minutes then reduce heat and keep warm until ready to use.

Notes

You can substitute jarred or canned diced roasted jalapeno for the freshly-roasted ones.

Nutrition

Nutritional values are approximate.

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Southern Spicy Roasted Peanuts

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.

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Also try my chipotle honey roasted nuts.

Print Pin

4 from 1 vote

Southern Spicy Roasted Peanuts

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.

Course Appetizer

Cuisine American

Keyword peanuts, roasted, southern, spicy

Prep Time 5

Cook Time 6 30

Total Time 6 35

Servings cups

Calories 1313kcal

Author Mike

Equipment

Ingredients

1 pound raw peanuts shelled (about 2 cups)
4 teaspoons Worcestershire sauce
1 tablespoon liquid smoke
2 tablespoons butter
2 teaspoons white vinegar
1 tablespoon hot sauce
¾ teaspoon kosher salt
⅛ teaspoon cayenne pepper or more

Instructions

Place the peanuts in a large bowl. Add the Worcestershire sauce and liquid smoke and toss to coat. Let set for 30 minutes, tossing every 10 minutes.
Preheat your oven to 325 F.
Lightly spray a baking sheet with non-stick spray.
Add butter to a large skillet and melt over medium low heat.
Reduce heat to low.
Stir in the vinegar, hot sauce, salt and cayenne.
Add in the peanuts and stir to coat well.
Pour nuts out evenly onto the baking sheet.
Bake for 20 minutes or so, stirring every 5 minutes, until the nuts are a dark golden brown.
Remove to a rack or another (dry) baking sheet and let cool, uncovered, for 5-6 hours.

Notes

Store in an air-tight container until ready to use.

Nutrition

Nutritional values are approximate.

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Smoked Chicken Cobb Salad

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.

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Also try my smoked shrimp cobb salad.

Print Pin

5 from 1 vote

Smoked Chicken Cobb Salad

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

Total Time 20

Author Mike

Ingredients

Green and red leaf lettuce chopped
Smoked chicken cubed (any cooked chicken will do)
Bacon cooked, drained, chopped
Eggs hard boiled and rough chopped
Avocado rough chopped
Cucumber sliced thin
Radishes sliced thin
Extra sharp cheddar shredded
Cherry tomatoes halved

Other toppings

red onion soaked in water for 10 minutes, finely chopped
blue cheese crumbled
black beans rinsed and drained
sweet corn drained
croutons

Instructions

Layer lettuce on a large platter.
Top with remaining ingredients, placing in rows.
Serve.

Notes

Choose your favorite toppings.

Nutritional values are approximate.

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Ritzy Brussels Sprouts

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!

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Also try my sauteed shredded Brussels sprouts and my creamy garlic Parmesan Brussels sprouts.

Print Pin

4 from 1 vote

Ritzy Brussels Sprouts

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 122kcal

Author Based on a recipe from The Southern Lady Cooks

Equipment

Baking Dish

Ingredients

1 pound Brussels sprouts frozen, cooked per package instructions and drained well
1 10 1/2 ounce cream of celery soup
¼ cup milk
1 teaspoon dried minced onion
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon chili powder
½ cup Ritz crackers crushed
½ cup shredded sharp cheddar cheese
Sliced almonds or chopped walnuts to taste, for topping

Instructions

Preheat oven to 400 F.
Spray a 1 quart casserole dish (I used a pie plate) with non-stick spray.
Spread the Brussels sprouts out evenly in the bottom of the dish.
In a bowl, combine the soup, milk, minced onion, garlic powder, pepper, and chili powder. Pour over top of the Brussels sprouts and spread out evenly.
Sprinkle top with the crumbled crackers, cheese and the nuts.
Bake 30-35 minutes or until bubbly hot.

Notes

Store leftovers in the fridge and reheat in a 350 F oven for 15-20 minutes.

Nutrition

Nutritional values are approximate.

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