Author: Mike

Avocado Wraps with Spicy Mayonnaise

I’ve been on a wrap kick lately. Besides being easy to make they a nice change from having sandwiches for lunch. As an extra bonus, avocados were on sale, so I incorporated them into everything I made for a week, starting with these avocado wraps with spicy mayonnaise. Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.

Avocado Wraps with Spicy Mayonnaise

A Delicious Lunch Treat

Nothing beats a perfectly ripe avocado. That’s what makes these avocado wraps with spicy mayonnaise so wonderful.

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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Also try my avocado with crab-mango salad and my smoked turkey avocado wraps.

Avocado Wraps with Spicy Mayonnaise
Print Pin
4 from 1 vote

Avocado Wraps with Spicy Mayonnaise

Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.
Course Main
Cuisine American
Keyword avocado, spicy, wraps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 306kcal

Equipment

Ingredients

For the spicy mayonnaise

For the sandwich

  • 4 large tortillas
  • 8 slices smoked turkey sandwich meat
  • 4 slices provolone halved
  • 8 lettuce leaves
  • 8 slices bacon
  • 1 large avocado
  • 1 large tomato sliced very thin

Instructions

  • Combine the garlic, salt, chili powder, 2 tablespoons of the lime juice and the mayonnaise in a bowl. Refrigerate until ready to use.
  • Fry the bacon. Drain.
  • Cut avocado in half and remove the seed. Slice thin and sprinkle with remaining lime juice.
  • Spread a tablespoon (more or less, to taste) of the mayonnaise out on the wraps.
  • Add sandwich meat and cheese. Top with remaining ingredients. Roll up tightly, cut in half, and serve.

Notes

These wraps are best when served immediately after preparing.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 994mg | Potassium: 661mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4335IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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Triple-Layer Pumpkin Spice Pie

I don’t make many desserts. I’m more the appetizer/snack guy. But, I made this triple-layer pumpkin spice pie for Thanksgiving and everyone loved it. Pumpkin pie spice pudding isn’t available year-round, so I stocked up because I know I’ll be making this pie again. This pie is creamy and mousse-y with just a bit of pumpkin flavoring. The crunchy crust and nuts make it the perfect, easy-to-make pie for a get-together.

Triple-Layer Pumpkin Spice Pie

Thanksgiving Perfected

I used some of my dad’s fresh pecans on this triple-layer pumpkin spice pie. He has four large pecan trees in his yard that produce an amazing amount of the best pecans I’ve ever tasted. They were the crowning touch this pie deserved! I always look forward to making this pie every year around Thanksgiving. Pumpkin pie and turkey go together. This just ups the pie game.

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If you’re in a pumpkin-kind-of-mood also try my pumpkin pull-apart bread.

Triple-Layer Pumpkin Spice Pie
Print Pin
5 from 1 vote

Triple-Layer Pumpkin Spice Pie

I don’t make many desserts. I’m more the appetizer/snack guy. But, I made this triple-layer pumpkin spice pie for Thanksgiving and everyone loved it
Course Dessert
Cuisine American
Keyword pie, pumpkin seeds
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 279kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place pudding mixes and cinnamon in a large bowl. Add milk. Whisk 2 minutes.
  • Spread 1 1/2 cups of the pudding mixture into the bottom of the pie crust.
  • Stir in 1 1/2 cups of Cool Whip into the remaining pudding mixture. Spread over pudding mixture in the pie crust.
  • Top pie with remaining Cool Whip.
  • Refrigerate for at least 1 hour to set.
  • Add nuts and honey to a small saucepan over medium heat. Cook 2-4 minutes or until the nuts are caramelized, stirring constantly. Pour onto a sheet of wax paper-lined baking sheet to cool.
  • Place nuts on top of pie and serve.

Notes

Cover and place in the fridge if not serving immediately.

Nutrition

Calories: 279kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 445mg | Potassium: 137mg | Fiber: 1g | Sugar: 29g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

Nutritional values are approximate.

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Ham Salad Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. The mandarin oranges add a fantastic explosion of citrus flavor. Finally, there’s the perfectly ripe and creamy avocado. These ham salad-filled avocados are a perfect light lunch on a summer day.

Ham Salad-Filled Avocados

You Can’t Go Wrong With Avocados

Fortunately, avocados were on sale here last week. They’re very versatile and probably my favorite fruit. They’re definitely my favorite when they are filled with 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.

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Also try my avocado and crab-mango salad.

Ham Salad-Filled Avocados
Print Pin
5 from 1 vote

Ham Salad-Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. 
Course Side Dish
Cuisine American
Keyword avocado, ham, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 456kcal
Author Based on a recipe from Nueske’s Smoked Meats

Equipment

Ingredients

Instructions

  • Cut avocados in half and remove the seeds.
  • Sprinkle with the lemon juice.
  • Pre-cut the avocados into segments if desired, but don't cut all the way through the fruit.
  • In a small bowl, gently combine the celery, ham, 3-4 mandarin segments, and mayo and season to taste.
  • Spoon into the avocados and top with a few more mandarin segments and serve.

Notes

Best served immediately.

Nutrition

Calories: 456kcal | Carbohydrates: 45g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 1042mg | Fiber: 12g | Sugar: 29g | Vitamin A: 2029IU | Vitamin C: 82mg | Calcium: 119mg | Iron: 1mg

Nutritional values are approximate.

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French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together. This was a meal on a plate for sure. It definitely doesn’t have to be just for breakfast either. You can easily serve this for dinner.

French Omelet

Everything In Every Bite

Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!

Omelets are best made in cast iron in my opinion. Cast iron skillets add that special crust, that edge, to everything you cook in them. I think they make everything even better.

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Also try my sweet pepper and salami frittata.

French Omelet
Print Pin
5 from 1 vote

French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together.
Course Main Dish
Cuisine American
Keyword eggs, omelet, omelette
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 467kcal
Author Based on Ina Garten’s Recipe

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 3 slices bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
  • 1 cup potatoes diced
  • Creole seasoning to taste
  • 5 large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives chopped

Variations

  • Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don’t have chives, throw in a little freshly chopped parsley.

Instructions

  • Preheat oven to 350 F.
  • Heat oil in a seasoned 10″ cast iron skillet (or a pan that can go into the oven) over medium heat.
  • Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
  • Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
  • In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
  • Pour the fat out of the skillet. Return to stovetop, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
  • Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).

Notes

I used fingerling potatoes, but any kind of potato will do.

Nutrition

Calories: 467kcal | Carbohydrates: 21g | Protein: 23g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 504mg | Sodium: 475mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.

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Bacon Jam

I can’t believe that it has taken me this long to make bacon jam. This stuff is truly magical. Although I used it mostly on my bread machine southern biscuits, you can put it on anything you would put jam. Or bacon. Even pizza. No really, bacon jam on pizza is delicious. Ditto for pancakes and waffles.

Bacon Jam

Good Things Take Time. Lots of Time

You can’t rush making this jam, so if you don’t have an hour and a half to commit to it, you shouldn’t even try. Just relax and hang out while it comes together. But if you do, you’ll be very happy with the results.

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This stuff is great on a bacon guacamole smash burger!

Bacon Jam
Print Pin
5 from 1 vote

Bacon Jam

Best "jam" ever.
Course Sauce
Cuisine American
Keyword bacon
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 2 cups
Calories 4698kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fry the bacon in a large skillet until lightly browned, but not crispy. Remove to a paper towel-lined plate. Remove all but about 1 1/2 tablespoons of the bacon drippings.
  • Add the onion to the skillet and sauté for about 4 minutes or until soft.
  • Add the garlic and cook, stirring, for another minute.
  • Add the bacon back in and stir in the remaining ingredients. Bring to a boil then reduce to a simmer.
  • Cook, stirring almost constantly, for about 1 1/2 hours or until most of the liquid has evaporated and you have a big, gooey, sticky, bacony mess.
  • Serve slightly warm. Keep in the fridge. I microwaved the jam just slightly when I used it the next day to soften it up a bit.

Notes

It’s impossible to improve on this recipe. I’ve tried.

Nutrition

Calories: 4698kcal | Carbohydrates: 124g | Protein: 2g | Fat: 451g | Saturated Fat: 177g | Cholesterol: 431mg | Sodium: 718mg | Potassium: 596mg | Fiber: 1g | Sugar: 112g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 1mg

Nutritional values are approximate.

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Reindeer Noses

Oh yummy! Fun-to-eat (and make!) Reindeer noses make for great holiday treats! We love making a big ole batch of ‘noses’ and sharing them with my wife’s co-workers. How can you make these without smiling? How can you eat them without smiling? You can’t! They’re great! Creamy chocolate, crunchy sweet M&Ms and salty pretzels. The perfect combination!

Reindeer Noses

No Rolos? No Problem.

You can also make these reindeer noses with Hershey’s Kisses instead of Rolos. You might have to keep them in the oven a little longer so that the chocolate melts enough. Be careful, though. You don’t want them runny, but soft enough to push in the candies.

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For Easter, make my flower pretzel bites. Just as easy and guaranteed to be a crowd-pleaser.

Reindeer Noses
Print Pin
5 from 1 vote

Reindeer Noses

How can you make these without smiling? How can you eat them without smiling? You can’t! They’re great! Creamy chocolate, crunchy sweet M&Ms and salty pretzels. The perfect combination!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12

Equipment

Ingredients

Instructions

  • Preheat oven to 175 F (or whatever the lowest temperature is you can set your oven on).
  • Place pretzels on a baking sheet.
  • Place Rolos at bottom of pretzel, covering the bottom hole.
  • Place in oven 3-4 minutes or until starting to soften. Don’t let them get too soft.
  • Remove from oven and top the Rolos with the M&Ms, pushing in lightly.
  • Let cool completely.

Notes

Store in an air-tight container.

Nutritional values are approximate.

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Egg McMuffin Casserole

It’s probably been 20 or so years since I had an Egg McMuffin. I barely remember what is even on them. But that didn’t stop me from making this egg McMuffin casserole from Plain Chicken. The first time I made this pretty much as Steph had it (except I didn’t drizzle it with maple syrup), which came out fantastic. I added Creole seasoning because, well, I put Creole seasoning in just about everything I make.

Egg McMuffin Casserole

The next time, I’ll stray from the Egg McMuffin idea and maybe add peppered bacon instead of Canadian bacon. And maybe pepperjack cheese instead of cheddar. Casseroles are great that way – you can get all creative on it. Even though the base recipe for an egg McMuffin casserole is fantastic!

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 breakfast pizza.

Egg McMuffin Casserole
Print Pin
4 from 1 vote

Egg McMuffin Casserole

Easy, tasty breakfast (or dinner) casserole.
Course Main Dish
Cuisine American
Keyword breakfast
Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings 4
Calories 426kcal
Author Based on Plain Chicken’s recipe

Equipment

Ingredients

  • 4 eggs
  • 1 ¼ cup milk
  • 1-2 teaspoons Creole seasoning or just use a few pinches of salt and pepper
  • 1-2 tablespoons chives fresh, chopped
  • 4 English muffins split, cut into 1″ bites
  • 6 ounces Canadian bacon chopped
  • 1 cup sharp cheddar cheese shredded
  • maple syrup warmed, for serving

Instructions

  • Spray an 8″ x 8″ baking dish with non-stick spray.
  • In a small bowl, add the eggs, milk, chives, and Creole seasoning and beat lightly.
  • Layer half of the cut muffins on the bottom of the baking dish.
  • Top with half of the Canadian bacon and cheese.
  • Add one more layer of the remaining muffins, followed by the rest of the Canadian bacon and cheese.
  • Pour the egg mixture over the top of the dish.
  • Cover with plastic wrap and refrigerate for 30 minutes to an hour to let the bread soak up some of the eggs.
  • Preheat oven to 325 F.
  • Remove plastic wrap and bake until the eggs are set, 40-50 minutes.
  • Serve drizzled with real maple syrup.

Notes

Add a little diced green (or red) bell pepper to the egg mixture for a little color.

Nutrition

Calories: 426kcal | Carbohydrates: 32g | Protein: 28g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 920mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg

Nutritional values are approximate.

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Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.

Bacon Potato Salad

Skin On. Skin Off.

I kept the skins on the potatoes for this bacon potato salad. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

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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I found the original recipe here. Also try my baked potato salad.

Bacon Potato Salad
Print Pin
4 from 1 vote

Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
Course Side Dish
Cuisine American
Keyword bacon, potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Calories 408kcal
Author Mike

Equipment

Ingredients

  • 1 ½ pounds red potatoes cut into bite-sized chunks
  • 1 ½ pounds yellow potatoes cut into bite-sized chunks
  • ½ pound bacon thick-cut
  • 6 green onions sliced
  • 2 ribs celery diced
  • 4 ounces pimentos jarred, drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • kosher salt
  • ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  • Cook the bacon until crispy. Drain and chop.
  • Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  • In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.

Notes

Leftover potato salad should be brought to room temperature (or near it) before serving.

Nutrition

Calories: 408kcal | Carbohydrates: 24g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

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Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.

Mexican Beef Short Ribs

Make It Your Way

These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning. I like having the bold taco flavors as the meat is quite bold by itself.

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Also try my slow cooker baby back ribs.

Mexican Beef Short Ribs
Print Pin
4 from 1 vote

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Keyword beef, Mexican, ribs
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 449kcal
Author CD Kitchen

Equipment

Ingredients

Instructions

  • Heat oil over medium-high heat in a large Dutch oven.
  • Add ribs and brown on all sides.
  • Remove any excess oil or fat.
  • Add remaining ingredients.
  • Bring to a boil then reduce to a slow simmer.
  • Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  • Serve over rice with the gravy from the pot.

Notes

If you can’t find beef consommé you can substitute beef broth.

Nutrition

Calories: 449kcal | Carbohydrates: 2g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 975mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 6mg

Nutritional values are approximate.

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Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up. It may not be the sexiest dish I’ve ever made, but it was one of the most flavorful ones. The sauce is spicy, creamy. The sausage is perfect. This is a great dish anytime, but it’s specially good on a cool fall or winter night!

Spicy Sausage Skillet

Flavor-Packed Simplicity

My wife asked me to make this spicy sausage skillet again before we were even done with the first serving. I made this in my cast iron skillet. You could use any good ole skillet, I just happen to like cooking in cast iron whenever I get the chance. I have a small collection of Lodge skillets. Might as well use them and use them often, I say!

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Also try my rodeo breakfast skillet.

Spicy Sausage Skillet
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4 from 1 vote

Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up.
Course Main
Cuisine American
Keyword breakfast, skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 397kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Heat olive oil over medium high heat in a 12″ cast iron (or oven-proof) skillet. Add sausage and brown.
  • Stir in the onion flakes, garlic powder, chicken broth, Rotel, cream, pasta, and Creole seasoning.
  • Bring to a boil and reduce to a simmer. Cover and cook until the pasta is tender.
  • Stir in half of the cheese.
  • Sprinkle the remaining cheese over the top and place under the broiler until melted.
  • Serve garnished with the green onions.

Notes

You can also use andouille sausage.

Nutrition

Calories: 397kcal | Carbohydrates: 8g | Protein: 16g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 1261mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 2mg

Nutritional values are approximate.

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