Category: Main Dishes

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. Sure, I could’ve made the chicken and served it with rice on a pretty white plate, drizzled it with a bit of soy sauce, and it would’ve been great. But, hey, serve it in a hollowed out pineapple and now you’re talking fru-fru fancy!

Teriyaki Chicken Pineapple Bowls

I added some of the pineapple pulp to the chicken as it cooked. You can also add some to the rice. Heck, you’ve got pineapple, why not use it? That’s part of what makes this Teriyaki chicken pineapple bowls so great.

Also try my slow cooker Teriyaki chicken.

Teriyaki Chicken Pineapple Bowls
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5 from 1 vote

Teriyaki Chicken Pineapple Bowls

Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. 
Course Main
Cuisine American
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1814kcal
Author Mike

Ingredients

Instructions

  • Cut pineapple in half, lengthwise.
  • Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
  • Discard the flesh or set it aside to eat later, and drain any juices.
  • Heat the oil in a large skillet over high heat.
  • Add the chicken thighs and cook, stirring occasionally, 2 minutes.
  • Add soy sauce, brown sugar, and honey, and stir to combine.
  • Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
  • Add the sesame seeds and stir to combine, then remove the pan from the heat.
  • Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Nutrition

Calories: 1814kcal | Carbohydrates: 277g | Protein: 64g | Fat: 52g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 5059mg | Potassium: 1470mg | Fiber: 11g | Sugar: 108g | Vitamin A: 440IU | Vitamin C: 217mg | Calcium: 289mg | Iron: 9mg

Nutritional values are approximate.

Copycat K-Mart Sub Sandwiches

True story. Before I got my first car I rode my bike everywhere. And I mean everywhere. And one of the places I would go was K-Mart. According to Google maps now, it was 5.6 miles one way. That’s a good haul, so I worked up an appetite. For me that meant time to get a sandwich at the retailer. Now these years later I can walk to my kitchen and make that same sandwich at home. These copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.

Copycat K-Mart Sub Sandwiches

These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. These copycat K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole boloney and cheese, that’s for sure!

Also try my Philly style Italian hoagies.

Copycat K-Mart Sub Sandwiches
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5 from 1 vote

Copycat K-Mart Sub Sandwiches

These aren't some fru-fru fancy sandwiches but they are super-tasty.
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 499kcal

Equipment

  • plastic wrap

Ingredients

  • 4 sub rolls
  • 8 slices salami with peppercorns
  • 4 slices bologna
  • 4 slices honey-roasted ham
  • 4 slices American cheese
  • 1 ounce yellow mustard
  • ¼ onion sliced thin
  • ¼ cup iceberg shredded
  • 2 tomatoes 16 slices, sliced very thin (you can use less if you want)
  • 16 banana pepper rings mild
  • 1 dill pickle sliced very thin

Instructions

  • Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
  • Cut the meats in half. Also cut the cheese in half.
  • Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
  • On the top buns place 4-6 slices of the pickle.
  • On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
  • Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.
  • Wrap the sandwiches in plastic wrap.
  • Place in fridge for 30 minutes.
  • Serve cold.

Nutrition

Calories: 499kcal | Carbohydrates: 39g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1867mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 10mg | Calcium: 276mg | Iron: 12mg

Nutritional values are approximate.

Swamp Sauce Smash Burgers

Oh man did these Swamp Sauce smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that is a combination of just about every good burger sauce you can think of. It’s got a little heat. It’s got a little sweet. A little tang. This will solve your problem if you find yourself opening the fridge, looking at the condiment bottles, and trying to decide what to use. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. Sure, there are a few ingredients, but nothing fancy and nothing complicated.

Swamp Sauce Smash Burgers

Making Swamp Sauce smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

Also try my Thousand Island BBQ smash burgers and my meatloaf smash burgers (yum!).

Swamp Sauce Smash Burgers
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5 from 1 vote

Swamp Sauce Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 22 minutes
Servings 4
Calories 572kcal

Ingredients

For the sauce

For the burgers

  • 1 pound ground beef formed into four 4-ounce patties
  • kosher salt to taste
  • ground black pepper to taste
  • 4 burger buns
  • 4 slices cheddar cheese or American cheese
  • 4 slices onion
  • 1 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 6 slices dill pickle

Instructions

For the sauce

  • In a small bowl, whisk together all ingredients. Refrigerate until ready to use.

For the burgers

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 2-3 minutes per side.
  • Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
  • Toast the buns as desired.
  • Make the burgers by first spreading some of the sauce on the bun bottoms.
  • Add a burger patty.
  • Add onion, lettuce, tomato and pickle slices.
  • Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Calories: 572kcal | Carbohydrates: 31g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2450mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 11mg | Calcium: 339mg | Iron: 5mg

Nutritional values are approximate.

Thousand Island BBQ Smash Burgers

Oh man did these Thousand Island BBQ smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that makes you think of you-know-who’s Special Sauce but with a definite twist. Chili sauce adds a bit of heat and a tad bit of sweetness. Worcestershire makes you think steak sauce. And of course, there’s the BBQ sauce. I used a nice smoky hickory BBQ sauce because I wanted to make sure I got that wonderful BBQ flavor in my burgers. And I did. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special.

Thousand Island BBQ Smash Burgers

Making Thousand Island BBQ smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

Also try my Cowboy Big Mac Smash burgers and my Swamp sauce Smash burgers. And you’ll love my go-to burger sauce.

Thousand Island BBQ Smash Burgers
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5 from 1 vote

Thousand Island BBQ Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 633kcal

Ingredients

For the sauce

For the burgers

  • 1 pound ground beef formed into four 4-ounce patties
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 4 slices cheddar cheese or American cheese
  • 4 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 4 slices onion
  • 6 slices dill pickle

Instructions

For the sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the burgers

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 2-3 minutes per side.
  • Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
  • Toast the buns as desired.
  • Make the burgers by first spreading some of the sauce on the bun bottoms.
  • Add a burger patty.
  • Add onion, lettuce, tomato and pickle slices.
  • Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Calories: 633kcal | Carbohydrates: 34g | Protein: 30g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2491mg | Potassium: 829mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 12mg | Calcium: 348mg | Iron: 5mg

Nutritional values are approximate.

Spicy Fried Chicken Sandwich

These spicy fried chicken sandwiches are proof that out-of-this-world crazy good crispy chicken sandwiches are really quite easy to make. Tender, juicy chicken that is just the right thickness. A light, flavorful coating with just the right crunchiness. Topped with a creamy, spicy mayonnaise that isn’t too hot but you’ll definitely know it’s there. This is a great sandwich.

Spicy Fried Chicken Sandwich

If you want your spicy fried chicken sandwiches a tad bit spicier, add a bit (or a lot) of hot sauce to the buttermilk while the chicken is marinating.

If nuggets are more your thing this recipe makes for crazy good nuggets too! Just cut the chicken into bite-sized pieces before marinating. Skip the spicy mayonnaise and serve with your favorite chicken nugget dipping sauce.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Also try my Cajun fried chicken sandwich.

Spicy Fried Chicken Sandwich
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5 from 1 vote

Spicy Fried Chicken Sandwich

If you want your spicy fried chicken sandwiches a tad bit spicier, add a bit (or a lot) of hot sauce to the buttermilk while the chicken is marinating.
Course Main
Cuisine American
Keyword chicken sandwiches, fried chicken, spicy
Prep Time 45 minutes
Cook Time 15 minutes
Servings 4
Calories 709kcal

Ingredients

For the chicken

  • 1 ½ cups buttermilk
  • 4 boneless, skinless chicken breasts pounded thin, 4-5 ounces each

For the dredge

For the spicy mayonnaise

For the sandwiches

Instructions

For the chicken

  • Place the chicken breasts in a shallow dish. Add the buttermilk. Turn the chicken pieces a few times to coat.
  • Let chicken marinate for at least 30 minutes.

For the dredge

  • In a shallow baking dish or large resealable bag or container, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, and salt. Whisk together.
  • Add in a few tablespoons of the buttermilk from the chicken marinade and mix.

For the spicy mayonnaise

  • Whisk together the mayonnaise and hot sauce.

For the sandwiches

  • Heat oil to 350 F in a Dutch oven, skillet or deep fryer.
  • Working in batches if needed, remove chicken from the marinade. Shake off excess and transfer to the dredge. Coat well on all sides.
  • Transfer to the hot oil and fry 5-6 minutes per side or until golden brown and cooked thoroughly. Remove to a wire rack or paper towel-lined plate to drain.
  • Make the sandwiches by spreading plenty of the spicy mayonnaise on the bun halves. Top with the fried chicken and dill pickle slices.

Nutrition

Calories: 709kcal | Carbohydrates: 58g | Protein: 35g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1725mg | Potassium: 712mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 4mg

Nutritional values are approximate.

Steakhouse Smash Burgers

Oh man did these steakhouse smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that has a little tang that’s not so strong it hides all the great burger flavors. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. I love smash burgers and this right here is exactly why. You can’t beat them, from ease-of-cooking to fantastic flavor, they’re always a winner.

Steakhouse Smash Burgers

Making steakhouse smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill (I use my Weber), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce. Once you have the steps down you’ll be cranking out smash burgers all day long with ease.

Of course you can use any toppings you want. Sometimes I just go with cheese. These burgers don’t have to be all fancy fru-fru. They just have to be great (and they are!).

Also try my smash burgers with zesty sauce.

Steakhouse Smash Burgers
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5 from 1 vote

Steakhouse Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 22 minutes
Servings 4
Calories 572kcal

Ingredients

For the sauce

For the burgers

  • 1 pound ground beef formed into four 4-ounce patties
  • kosher salt to taste
  • ground black pepper to taste
  • 4 burger buns
  • 4 slices cheddar cheese or American cheese
  • 4 slices onion
  • 1 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 6 slices dill pickle

Instructions

For the sauce

  • In a small bowl, whisk together the mayonnaise and steak sauce. Refrigerate until ready to use.

For the burgers

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 2-3 minutes per side.
  • Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
  • Toast the buns as desired.
  • Make the burgers by first spreading some of the sauce on the bun bottoms.
  • Add a burger patty.
  • Add onion, lettuce, tomato and pickle slices.
  • Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Calories: 572kcal | Carbohydrates: 31g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2450mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 11mg | Calcium: 339mg | Iron: 5mg

Nutritional values are approximate.

Parrot Bay Coconut Shrimp

This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.

Parrot Bay Coconut Shrimp

The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.

If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.

Also try my other take on coconut shrimp with a dipping sauce.

Parrot Bay Coconut Shrimp
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5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.
Course Appetizer or Main
Cuisine American
Keyword coconut, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 910kcal

Ingredients

For the Pina Colada Dipping Sauce

For the Shrimp

Instructions

For the Pina Colada Dipping Sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the Shrimp

  • Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
  • Set out three medium bowls.
  • In the first bowl, place 3/4 cups of flour.
  • In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt. Add the milk and rum and stir or whisk until smooth.
  • In the last bowl combine the panko and coconut.
  • Let the wet batter stand for minutes.
  • Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
  • Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
  • Last, place the shrimp in the panko mixture and toss to coat.
  • Fry the shrimp for 2-3 minutes or until golden brown. Remove to a wire rack or paper towel-lined plate to drain.
  • Serve hot with the pina colada dipping sauce.

Nutrition

Calories: 910kcal | Carbohydrates: 135g | Protein: 21g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 585mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 7mg

Nutritional values are approximate.

Roasted Garlic Chicken with Parmesan Gravy

I loved this roasted garlic chicken with Parmesan gravy so much that I made it twice in one week. The downside was that the house pretty much smelled like garlic all week. That glorious garlic aroma, in my opinion. Some may not share my enthusiasm about so much garlic, but I definitely would NOT cut back on the amount of garlic in this dish.

Roasted Garlic Chicken with Parmesan Gravy

If you follow this recipe for roasted garlic chicken with Parmesan gravy as it is, you’ll be as happy as happy can be with the end result. I also changed up the garlic a few times. Once I made it with garlic that I had first been cooked in a slow cooker. Fantastic. Once I made it with garlic that I smoked on my smoker while I was smoking a few racks of ribs. Devine.

No matter what garlic you use, use a lot. And I do mean a lot. Twenty cloves may seem like a lot now, but you won’t regret using the full amount or more. The gravy, rich and creamy with a slight nutty Parmesan taste is so good I’d have had it for dinner by itself if I could.

Enjoy. And also try my 40-clove garlic chicken.

Roasted Garlic Chicken with Parmesan Gravy
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5 from 1 vote

Roasted Garlic Chicken with Parmesan Gravy

I loved this roasted garlic chicken with Parmesan gravy so much that I made it twice in one week.
Course Main
Cuisine American
Keyword chicken, gravy
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 519kcal
Author Based on a recipe from Closet Cooking

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Heat the oil in a large sauce pan or cast iron skillet over medium-high heat.
  • Season the chicken with salt and pepper. Don’t be shy with the seasoning.
  • Add chicken to skillet and brown on both sides, 3-5 minutes each. Remove to a plate and reserve.
  • Add the onion and saute for 3 minutes.
  • Add the garlic, stir and saute for another 2 minutes.
  • Add the thyme and flour. Cook for 1 minute, stirring constantly.
  • Slowly add the broth. Scrape up any bits that are stuck to the bottom of the pan. There’s nothing but flavor in those bits!
  • Remove from heat.
  • Stir in the Parmesan.
  • Return the chicken to the pan, cover, and place in the oven for 15 minutes. Check that the chicken has reached 165 F.
  • Serve.

Nutrition

Calories: 519kcal | Carbohydrates: 16g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 770mg | Potassium: 618mg | Fiber: 1g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 17mg | Calcium: 218mg | Iron: 2mg

Nutritional values are approximate.

Mango Jalapeno Sloppy Joes

These mango jalapeno Sloppy Joes prove that the classic dish isn’t just for kids. They are packed with incredible flavors. Taco seasoning. Delicious marinade. Cheese. And a wonderful mango topping. Oh, and don’t forget the salsa verde mayonnaise! Darned different, and crazy good, I could not get enough of these! I highly recommend that you double the recipe!

Mango Jalapeno Sloppy Joes

I used frozen mango chunks when I made these mango jalapeno Sloppy Joes. They’re much easier to deal with than a whole fresh mango. I always have trouble cutting them! Our local grocery store has them packaged in 1 cup bags for making smoothies. One cup is exactly what you’ll need if you decide to double the recipe. It was a sign!

I like to use my good ole trusty Dutch oven to make this Sloppy Joe recipe 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!

The simple salsa verde mayonnaise is also excellent on grilled hamburgers.

Also try my more traditional kid’s version of Sloppy Joes. They remind me of my childhood favorite!

Mango Jalapeno Sloppy Joes
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5 from 1 vote

Mango Jalapeno Sloppy Joes

I highly recommend that you double the recipe.
Course Main
Cuisine American
Keyword fruity, sloppy Joes, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 491kcal
Author Inspired by a recipe from Moore’s Marinades

Ingredients

For the meat mixture

  • 1 pound ground beef
  • 1 packet taco seasoning or use 2 tablespoon of my homemade seasoning
  • 2 tablespoons Moore's Original Marinade
  • ½ cup water
  • 1 ½ cups sharp cheddar cheese shredded (do not use pre-shredded, instead shred the cheese right before use).
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil
  • ½ medium sweet onion chopped
  • ½ medium green bell pepper chopped
  • 1 small jalapeno pepper seeded, minced
  • ½ cup mango diced (you can use frozen, just that it ahead of time)
  • ½ teaspoon kosher salt
  • 1 tablespoon granulated sugar

For the sauce

For the sandwiches

  • 8 hamburger rolls

Instructions

For the meat mixture

  • Brown the ground beef in a large skillet over medium-high heat. Drain any excess fat.
  • Stir in the taco seasoning, water, cheese, marinade and hot sauce. Keep stirring until the mixture reaches a boil, then reduce the heat to a simmer. Continue simmering for 10 minutes, stirring often.
  • Remove from heat and cover to keep warm.
  • In a separate skillet, heat the oil over medium high heat and add onion, bell pepper, jalapeno and mango. Sprinkle with the salt and sugar.
  • Cook until the vegetables are well caramelized, stirring often, about 15 minutes.

For the sauce

  • Combine the salsa verde and mayonnaise and mix well.

For the sandwiches

  • Toast the buns as desired. Slather with the sauce and top with the meat mixture. Serve.

Nutrition

Calories: 491kcal | Carbohydrates: 32g | Protein: 19g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1213mg | Potassium: 342mg | Fiber: 2g | Sugar: 10g | Vitamin A: 975IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 3mg

Nutritional values are approximate.

Mac and Ernie’s Fried Shrimp

I’m a fried shrimp addict. You’d think that by now I’d have enough recipes for making them, but I’m always on the looking for more and more. I came across this recipe from a roadside eatery in Texas, Mac and Ernie’s, and knew I had to make it. Not so much because the breading seemed different, but because it uses evaporated milk. And what a difference it makes! Crispy crunchy lightly spicy outside, tender, slightly sweet inside, Mac and Ernie’s fried shrimp are exactly what I was craving.

Mac and Ernie's Fried Shrimp

I used fresh-caught Florida shrimp for my Mac and Ernie’s fried shrimp. I try to get either gulf shrimp or Florida shrimp and avoid the farm-raised imported shrimp as much as possible. The taste difference is noticeable. Why go through the effort of frying your own shrimp only to use poorer quality shrimp?

Mac and Ernie's Fried Shrimp
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5 from 1 vote

Mac and Ernie’s Fried Shrimp

Be sure to not over-cook the shrimp.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 287kcal
Author Inspired by a recipe from Mac & Ernie’s Roadside Eatery

Ingredients

Instructions

  • Heat oil in a deep fryer or Dutch oven to 360 F.
  • Combine the flour, pepper, salt, Cajun seasoning and onion powder in a bowl (I like to use a pie plate).
  • Beat the eggs in another bowl. Add the evaporated milk and beat to combine.
  • Working in batches, dip the shrimp in the egg mixture. Shake off excess then roll in the flour mixture. Shake off excess. Fry 2 minutes or until golden brown. Remove to a paper towel-lined plate.

Nutrition

Calories: 287kcal | Carbohydrates: 49g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 937mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

Nutritional values are approximate.