Category: Main Dishes

Bacon Chicken and Rice

This recipe for bacon chicken rice came from the The Sweet Potato Queens’ Big-Ass Cookbook (and Financial Planner), with modifications. We listened to the first SPQ audiobook a few years ago on a road trip. They are a riot. I’m not sure which is better, though. The podcast or this dish. This is comfort food defined. Nothing fancy. But plenty of great flavor.

Bacon Chicken and Rice

Great For A Crowd

The chicken comes out really tender, and the sauce over rice is great! Bacon chicken and rice is perfect for a crowd. Or keep it all to yourself. It’s almost a meal-in-a-dish recipe. A good green vegetable on the side and you’ve got a great dinner. Perfect for a cold winter’s night, that’s for sure!

Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3
Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3

You can leave out the rice and make my delicious copycat Rice-A-Roni instead.

Bacony Chicken and Rice
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5 from 1 vote

Bacon Chicken and Rice

The chicken comes out really tender, and the sauce over rice is great! You can leave out the rice and make my delicious copycat Rice-A-Roni instead.
Course Main
Cuisine American
Keyword bacon, chicken, rice
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 818kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Spray a 9″ x 11″ baking dish with non-stick spray.
  • Cover bottom of the baking dish with the bacon.
  • Spread rice over bacon.
  • Place chicken over rice and season with salt, pepper, paprika and Cajun seasoning.
  • In a bowl, combine the soup, water, garlic salt, nutmeg, parsley and oregano. Pour over chicken and spread out evenly.
  • Cover pan with foil and bake for 2 hours. Check that the rice is done and serve.

Notes

You can use chicken breasts instead of the thighs.

Nutrition

Calories: 818kcal | Carbohydrates: 49g | Protein: 39g | Fat: 50g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1571mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Avocado Egg Salad

Avocados going on sale is always a happy time for me. I cannot get enough of them. I like them on greens, on burgers, in dressings, and of course, in avocado egg salad. This salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives. Not a lot, but just a pleasant taste that rounds out the perfect sandwich filling.

Avocado Egg Salad

The Perfect Sandwich

I thought that croissants would be the perfect bread for serving avocado egg salad. The tender, sweet bread goes so well with it. The only problem was that I couldn’t get enough! I had never wished that croissants were larger more than I did after that first bite! Why? Why! Why are they soooo small?!

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 7 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

DASH Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature - Black
DASH Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature – Black

Also try my (no avocado) delicious egg salad.

Avocado Egg Salad
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5 from 1 vote

Avocado Egg Salad

This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Course Main
Cuisine American
Keyword eggs, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 430kcal

Ingredients

Instructions

  • Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
  • Add all but the croissants and mix.
  • Cut croissants in half lengthwise. Divide egg mixture between bread and serve.

Notes

This egg salad is best served immediately after preparing.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 392mg | Potassium: 377mg | Fiber: 5g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Campbell’s Soup Spicy Chicken Wings

Sometimes it’s kinda odd what makes us have a desire to make a dish. I was just sitting here, minding my own business, passing a few minutes scrolling thru Facebook. All of a sudden something caught my eye. Someone had posted a 1970s ad featuring a recipe for an easy chicken dish. My stomach told me that I needed to make it. So I did. And you know what? I loved these Campbell’s Soup spicy chicken wings! The sauce is great and tasty! This was the perfect comfort dish on a cold day!

Campbell's Soup Spicy Chicken Wings

A Classic

For some reason the idea of this Campbell’s Soup spicy chicken wings recipe called out to me. The food in the ad looked good and the people eating it looked happy. I wanted to be happy eating it too! And I was!

Saucy Wing Goodness

These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!

This recipe makes a lot of food. More than plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or make a mess. It’s ok.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

You can see the original Campbell’s soup ad where I found this recipe here.

Campbell's Soup Spicy Chicken Wings
Print Pin
5 from 1 vote

Campbell’s Soup Spicy Chicken Wings

Easy and delicious.
Course Main
Cuisine American
Keyword chicken wings, stovetop
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 8
Calories 231kcal

Ingredients

  • 16 chicken wings  flats and drumettes separated, tips saved to make stock
  • 1 teaspoon cayenne more or less, to taste
  • 1 teaspoon paprika more or less, to taste
  • 2 tablespoon vegetable oil
  • 2 medium onions chopped
  • 2 10 3/4 ounce Campbell's tomato soup
  • ½ soup can water
  • 2 medium green bell pepper chopped
  • hot cooked rice for serving

Instructions

  • Rinse the wings and pat dry. Place in a large bowl.
  • Combine the cayenne and paprika and sprinkle over the chicken. Make sure to get all of the pieces coated, lightly or heavily depending on your tastes.
  • Cover the bowl and transfer to the fridge for 1-4 hours.
  • Heat the oil in a large skillet or Dutch oven.
  • Working in batches if needed, brown the chicken pieces on each side. Remove to a plate.
  • Drain off some of the oil and fat and add the onions. Saute until just softening.
  • Stir in the soup and 1/2 soup can of water. Add the wings and stir. Cover and cook over low heat for 15 minutes, stirring occassionally.
  • Add the green bell pepper. Stir.
  • Cover and cook another 15-20 minutes or until pepper is softened and the wings are cooked, stirring often.
  • Remove from heat and serve over hot cooked rice.

Notes

Also great served over pasta.

Nutrition

Calories: 231kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 73mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice. I could’ve used the same toppings on a ‘regular’ pizza crust, but we prefer flatbread pizzas. Crunchier. Lower in carbs (so I can eat more). And well, kind of fun to eat. They also make for great appetizers. Big honkin’ slices of thick crust pizza aren’t the best appetizers.

Antipasto Flatbread Pizza

What, No Sauce?


There’s no real sauce on this antipasto flatbread pizza. But, it is definitely not dry. Go crazy with the toppings, but if you do use lots of ‘wet’ ingredients, like marinated peppers or olives, drain them a bit before putting them onto the pizza. Flatbread can get soggy if you overload it with sauce or moist toppings.

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my grilled chicken flatbread pizza.

Antipasto Flatbread Pizza
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5 from 1 vote

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice.
Course Main or Appetizer
Cuisine American
Keyword antipasto, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 595kcal
Author Mike

Ingredients

  • 2 flatbreads

Toppings (divide equally between the two flatbreads)

  • 2 teaspoons garlic powder
  • 1 cup cheese shredded. Mozzarella, provolone, Italian blend, whatever you prefer
  • ¼ cup Parmesan cheese grated
  • red pepper flakes
  • 8 slices Genoa salami sliced thin or chopped
  • 2 slices prosciutto sliced thin, torn or chopped
  • peperoncini sliced, to taste
  • ¼ cup artichoke hearts small, drained, chopped
  • black olives to taste, chopped or sliced

Other topping ideas

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Sprinkle both flatbreads with the garlic powder
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Notes

Green olives are an interesting twist to add to this pizza too!

Nutrition

Calories: 595kcal | Carbohydrates: 30g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2348mg | Potassium: 377mg | Fiber: 5g | Sugar: 1g | Vitamin A: 859IU | Vitamin C: 17mg | Calcium: 584mg | Iron: 3mg

Nutritional values are approximate.

Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware
Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

40 Garlic Clove Chicken

Yes, 40 cloves of garlic went into making this 40 garlic clove chicken. Yes, the house smelled like garlic. A lot. But, it was worth it. I was worried that the chicken would be so garlicky it would be inedible, but I was sooooo wrong. It came out perfectly flavored and very, very tender.

40 Garlic Clove Chicken

No Such Thing as Too Much Garlic

Eating this chicken reminded me of the garlic fries at the now-closed Boogie Burger. It brings the garlic, but in such a good way. Don’t be afraid and try and cut back on the amount of garlic. Heck, next time I might even use 41 cloves!

And if you have any leftovers, this chicken makes for a great sandwich!

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my roasted garlic chicken with parmesan gravy.

40 Garlic Clove Chicken
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5 from 1 vote

40 Garlic Clove Chicken

Yes, 40 cloves of garlic went into making this 40 garlic clove chicken. Yes, the house smelled like garlic. A lot. But, it was worth it.
Course Main
Cuisine American
Keyword chicken, garlic
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 -6
Calories 498kcal
Author Based on a recipe from The Food Network

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Heat 1 tablespoon of oil in a large Dutch oven over high heat.
  • Add half of the chicken thighs and lightly brown on each side. Remove to a plate.
  • Repeat with remaining oil and chicken.
  • Reduce heat to medium.
  • Add the green onions and a little thyme and saute for a few minutes.
  • Remove pan from heat.
  • Spread 20 of the garlic cloves around the bottom of the pan.
  • Pour in the wine.
  • Add chicken and any accumulated juices. Try to not stack them or over-crowd them so they cook evenly.
  • Top with remaining garlic. Season with salt and pepper and the remaining thyme, to taste.
  • Cover the pot and bake for 1 1/2 hours.
  • Meanwhile, cook the recipe per package instructions and keep warm.
  • Serve chicken over rice with some of the pan sauce.

Notes

You can also make this dish with boneless, skinless chicken breasts.

Nutrition

Calories: 498kcal | Carbohydrates: 48g | Protein: 49g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1144mg | Potassium: 755mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

The Best Cheese Enchiladas

There wasn’t any arguing. No nitpicking. Nobody was on the fence. We both agreed, these are the best cheese enchiladas we’ve ever made. The mole-inspired but-easier-to-make-than-mole sauce was the real winner. Such amazing deep flavor. A little kick. The perfect pairing with creamy, melted cheese. Each and every bite was fantastic. These are the most flavor-packed enchiladas we’ve made, had, seen, or even dreamed of!

The Best Cheese Enchiladas

The Tortillas

We went the flour tortilla route when we made these. Sure, you can use corn tortillas for the best cheese enchiladas. That’d be more authentic if that’s what you’re going for. Us, we’re flour folk. Corn tortillas need to be lightly fried before stuffing and rolling. Flour ones don’t. We prefer the taste and texture of the flour tortillas. They may not be quite as authentic, but then we weren’t going to open a Mexican restaurant this week anyways!

Make sure you use hand-shredded or grated cheeses in this or any dish that calls for it. It makes a huge difference in the final recipe.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

You’ll end up up with 10 enchiladas if you go with flour tortillas. That’ll feed a crowd. You’ll have 12 corn ones. They won’t last!

This recipe was inspired by a recipe from Jeff Mauro.

The Best Cheese Enchiladas
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5 from 1 vote

The Best Cheese Enchiladas

We went the flour tortilla route when we made these. You can use corn ones instead if you prefer.
Course Main
Cuisine Mexican
Keyword cheese, enchiladas
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10
Calories 218kcal
Author Inspired by a recipe from Jeff Mauro

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a medium pot over medium heat.
  • Whisk in the flour until smooth.
  • Add the chile powders, cocoa, oregano, garlic powder and cumin. Whisk well and continue whisking until the sauce thickens and becomes aromatic. This will take 5-7 minutes.
  • While whisking, slowly pour in the chicken stock. Continue whisking until the sauce thickens, 3-5 minutes.
  • Stir in the apple cider vinegar.
  • Season with salt and pepper to taste. Stir and remove from heat.
  • Combine all of the cheeses in a large bowl.
  • Spoon 1/2 cup of the sauce mixture onto the bottom of a 9" x 14" baking dish. Spread out evenly using the back of the spoon or a spatula.
  • Working one-at-a-time, spoon a scant 2/3 cup of cheese onto a tortilla. Roll up tightly, folding in the edges. Place in the baking dish with the seam-side down. I was able to fit 8 in a row in the dish, with another 2 alongside.
  • Spoon the remaining sauce over the tortillas and spread out evenly.
  • Sprinkle with the remaining cheese.
  • Bake until the cheese is bubbling, 10 to 15 minutes.
  • Serve garnished with the pickled jalapenos and fresh cilantro.

Notes

You can substitute corn tortillas if you wish. If so, quickly fry (5 seconds per side) the tortillas in a skillet with 1/2 cup of vegetable oil.  Drain well then proceed to add cheese and roll.

Nutrition

Calories: 218kcal | Carbohydrates: 21g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 529mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

“Cheater” Copycat KFC Twisters

I try to cook just about everything from scratch. But sometimes, that just doesn’t happen. But, even then I try to do something different. I could’ve just heated up some precooked frozen chicken strips, and had them with Ranch dressing and called it ‘good enough’. Or I could make these crazy good (no, really!) “cheater” copycat KFC Twisters. Heck, I’ve never had the real thing, but if they’re nearly as good as these homemade ones, I’d order some.

Cheater Copycat KFC Twisters

Choose your chicken

I made two different versions of these “cheater” copycat KFC Twisters: one with crispy chicken strips, and one with Buffalo chicken strips (my favorite). You can make other variations by dunking the strips into your favorite sauces. BBQ, Nashville hot chicken, garlic Parmesan…. You name it. Any sauce you like for dunking chicken nuggets or slathered on BBQ will work here

Yummy sauce

There’s nothing fancy going on here, but these were tasty. The Twister sauce is pretty darned good, and would make a great sauce for sandwiches or burgers. And the sauce is also mighty easy to make.

Why is it cheating?

So why do I refer to these as ‘cheater’? Because i used precooked chicken. If I’d made the chicken from scratch, they’d be the real deal. Nothing wrong with the un-real deal, though, sometimes.

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NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

If you prefer to skip the wrap and just make the chicken strips, you’ll want to serve them up with my copycat Chick-fil-A dipping sauce.

Cheater Copycat KFC Twisters
Print Pin
4 from 1 vote

Cheater Copycat KFC Twisters

Heck, I’ve never had the real thing, but if they’re nearly as good as these homemade ones, I’d order some.
Course Main
Cuisine American
Keyword chicken fingers, crispy, wraps
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 197kcal
Author Mike

Ingredients

For the KFC Twisters

  • frozen chicken strips
  • 4 tortillas 10 inch
  • Twister sauce see below
  • green leaf lettuce
  • 1 medium tomato chopped

For the Twister Sauce

Instructions

For the KFC Twisters

  • Preheat oven to 400 F.
  • Place chicken on a baking sheet and cook 20 minutes.
  • Meanwhile, warm the tortillas in a large skillet over medium heat, about 2 minutes per side.
  • Spread a 3″ wide strip of sauce across the middle of each tortilla, starting 1″ from the left edge and ending at the right edge.
  • Add the lettuce, tomato, and chicken over the center of the tortilla, over the sauce, still leaving the leftmost 1″ edge empy.
  • Fold the left edge over and then roll up the tortilla. The right edge will remain open. Serve seam-side down so it doesn’t unrolled.

For the Twister Sauce

  • Combine all ingredients. Refrigerate until ready to use.

Notes

Nutritional values do not include the chicken.

Nutrition

Calories: 197kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 311mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

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The Best Meatloaf Recipes

I’m a huge fan of meatloaf. Meaty. Tender. Moist. Delicious. Sliced thin. Slicked thick. Anyway you do it, you can’t go wrong with meatloaf. These are what I consider to be the best meatloaf recipes.

1
Jalapeno Cheddar Meatloaf
Jalapeno Cheddar Meatloaf
Deliciously moist with a nice spicy kick!
Check out this recipe
2
Stove Top Stuffing Meatloaf
Stove Top Stuffing Meatloaf
The stuffing adds the best flavor to the meatloaf.
Check out this recipe
3
Cedar Plank Meatloaf
Cedar Plank Meatloaf
Oh my goodness. I was already a card-carrying meatloaf addict before cedar plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control.
Check out this recipe
4
Mexican Meatloaf
Mexican Meatloaf
This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Check out this recipe
5
Barbecue Meatloaf
Barbecue Meatloaf
You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf.
Check out this recipe
6
Copycat Cracker Barrel Meatloaf
Copycat Cracker Barrel Meatloaf
This is great meatloaf. It has the perfect balance of texture and flavor. It’s not crazy different than what grandma would make. It’s old school and it’s incredibly great. Great on a plate sliced or on bread as a meatloaf sandwich. You can’t beat it.
Check out this recipe
7
Easy Creole Meatloaf
Easy Creole Meatloaf
his easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Check out this recipe
8
Smoked Habanero Meatloaf
Smoked Habanero Meatloaf
This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish).
Check out this recipe
9
Smoked Italian Meatloaf
Smoked Italian Meatloaf
When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part. It’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
Check out this recipe
10
Cajun Meatloaf
Cajun Meatloaf
This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.
Check out this recipe
11
Smoked Habanero Meatloaf Version 2.0
Deluxe Smoked Habanero Meatloaf
This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.
Check out this recipe
12
Pepper Jack Meat Loaf
Pepper Jack Meatloaf
I was all over this cheesy pepper jack meatloaf recipe when I came across. It's like a Juicy Lucy burger but in meatloaf form.
Check out this recipe
13
Meatloaf TV Dinner Part 1 - The smoked meatloaf
Meatloaf TV Dinner Part 1: The smoked meatloaf
Fantastic meatloaf. Absolutely the best meatloaf you’ll ever eat.
Check out this recipe
14
Mini Habanero Meatloaves on the Char-Broil Big Easy
Mini Habanero Meatloaves on the Char-Broil Big Easy
These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. 
Check out this recipe
15
Spicy Hot Meat Loaf using a Grill
Spicy Hot Meat Loaf using a Grill
Delicious grilled meatloaf with a nice kick.
Check out this recipe
16
Meatloaf Smash Burgers
Meatloaf Smash Burgers
Flavor-packed juicy smash burgers!
Check out this recipe
17
All-American Meatloaf on the Char-Broil Big Easy
All-American Meatloaf on the Char-Broil Big Easy
These all-American meatloaves are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
Check out this recipe
18
BBQ Meatloaf Sandwiches
BBQ Meatloaf Sandwiches
As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.
Check out this recipe
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pesto Shrimp with Mushrooms

If you love pesto you’re really going to love these pesto shrimp with mushrooms. There’s no skimping on the wonderful basil flavors here. Perfectly cooked shrimp. Sautéed mushrooms and a hint of garlic all served over pasta make for a great dish indeed. This was a departure for us from our usually creamy, or fried or grilled shrimp dishes. I am not always keen on pesto, but this helped make a believer out of me.

Pesto Shrimp with Mushrooms

It’s Ok To Ignore My Suggestions

I wouldn’t hesitate to use a bit more red pepper flake the next time I make this pesto shrimp with mushrooms dish. And I’d probably add more garlic too. But keep in mind, I’m a little shy when it comes to pesto. You might actually want to just add more pesto and ignore my ideas. It’s not always a bad idea to ignore my suggestions! Just ask my wife!

I like to use my good ole trusty Dutch oven to make these shrimp 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!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Pesto Shrimp with Mushrooms
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4 from 1 vote

Pesto Shrimp with Mushrooms

I wouldn't hesitate to use a bit more red pepper flake the next time I make this dish.
Course Main
Cuisine American
Keyword mushroom, pasta, shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 96kcal
Author Inspired by a recipe from Julia’s Album

Ingredients

Instructions

  • Heat 1 tablespoon of oil over medium-high heat in a large skillet.
  • Season the shrimp with 1/4 teaspoon of salt and all of the red pepper flake.
  • Add to skillet and cook 3 minutes, flipping once, until pink and cooked. Remove to a plate.
  • Add remaining oil to the skillet.
  • Add the mushrooms and season with remaining salt.
  • Cook 2-3 minutes or until the mushrooms just start to soften.
  • Add the garlic, stir and cook another minute.
  • Add in the shrimp, pesto and broth.
  • Stir and heat thoroughly but not for very long as you don't want to overcook the shrimp.
  • Serve over rice or pasta garnished with chopped fresh basil, if desired.

Notes

You can use any kind of mushrooms you like.

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 505mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Key West Peel-and-Eat Shrimp

Beer and peel-and-eat shrimp. One of life’s simplest pleasures. Nothing beats whiling the time away with an ice cold beer and a big ole bucket of tasty, perfectly cooked shrimp. No worries. No rush. Just keep eatin’ and sippin’. These Key West peel-and-eat shrimp were the perfect way to spend my afternoon. Nice big shrimp. Seasoned my way, which means plenty of Old Bay. And a delicious dipping sauce on the side. Good times and good eats!

Key West Peel-and-Eat Shrimp

Try Something Different

If you usually find yourself dipping your Key West peel-and-eat shrimp in cocktail sauce or butter, I really urge you to try the mayonnaise-based dipping sauce in this recipe. It’s got a little mustard tang to it. It’s nice and creamy. And for just a bit of heat, it’s sprinkled with red pepper flake. It’s different in a very good way.

OLD BAY Seasoning, 6 oz
OLD BAY Seasoning, 6 oz

Also try my Parrot Bay coconut shrimp.

Key West Peel-and-Eat Shrimp
Print Pin
5 from 1 vote

Key West Peel-and-Eat Shrimp

Perfectly-cook, delicious shrimp ready in no time!
Course Appetizer or Main
Cuisine American
Keyword shrimp boil
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 190kcal
Author Inspired by a recipe from the Margaritaville Cookbook

Ingredients

For the shrimp

  • 2 ½ cups lager-style beer preferably Landshark Lager
  • 2 tablespoon Old Bay Seasoning plus more for serving, if desired
  • 2 medium lemons halved, divided
  • 1 ½ pounds shrimp medium or large, deveined, shells on
  • 1 tablespoon parsley chopped, for garnish

For the dipping sauce

Instructions

For the dipping sauce

  • Combine all but the pepper flake in a small bowl.
  • Refrigerate until ready to use.
  • Serve sprinkled with the red pepper flake for a little color and kick.

For the shrimp

  • Add beer, Old Bay and two of the lemon halves to a large pot over high heat.
  • Bring to a boil.
  • Add the shrimp, making sure they are as submersed as possible.
  • Cover and turn off the heat.
  • Let shrimp sit in the liquid for 5 minutes. Shrimp should be opaque and firm to the touch.
  • Drain the shrimp in a colander and transfer to a serving platter.
  • Serve shrimp garnished with parsley, sprinkled with Old Bay (if desired), the two remaining lemon halves and the dipping sauce.

Notes

Also great dipped in cocktail sauce.

Nutrition

Calories: 190kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 159mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)