Category: Main Dishes

Chicken or Pork Egg Rolls

As much as we both loved the filling in these chicken or pork egg rolls, let’s face it, it’s all about that crunch. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. Instead, we wrap it in crazy addicting ‘blanket’ of yumminess. It’s really hard not to eat too many of these.

Chicken or Pork Egg Rolls

I Like A Bit Of A Kick

If you don’t want your chicken or pork egg rolls to have a bit of a kick, simply leave out the sriracha sauce. If you like the kick, but don’t have sriracha on hand, dried red pepper flakes are a great substitute. I think they need a bit of heat. It’s just another level of flavor in great bite after great bite.

If I’m feeding a crowd I’ll use my big deep fryer for these egg rolls. But if it’s just the two of us my go-to fryer is the Fry Daddy.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Make sure you let the egg rolls drain well after cooking. I like to stand them on end so that any extra oil drains out the end.

Also try my turkey and stuffing egg rolls.

Chicken or Pork Egg Rolls
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5 from 1 vote

Chicken or Pork Egg Rolls

Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner.
Course Appetizer or Main
Cuisine American
Keyword egg rolls
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 288kcal
Author Inspired by a recipe from The Recipe Critic

Equipment

Ingredients

  • ¼ cup vegetable oil plus more for frying
  • 1 teaspoon garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 cup celery finely chopped
  • 4 cups coleslaw mix
  • 1 pound ground chicken or pork
  • 6 tablespoons oyster sauce
  • 2 tablespoons soy sauce plus more for serving if desired
  • 2 teaspoons sesame oil
  • 2 tablespoons sriracha more or less, to taste
  • 1 cup green onions chopped
  • 24 egg roll wrappers

Instructions

  • Heat 1/4 cup of oil in a large Dutch oven or pot over medium high heat.
  • Stir in the garlic, ginger, and celery. Saute for 2 minutes, stirring constantly. Do not let the garlic burn.
  • Stir in the coleslaw mix. Saute for 5-10 minutes, stirring constantly, until the cabbage is wilted.
  • Crumble in the ground meat, oyster sauce, soy sauce, sesame oil and sriracha.
  • Stir fry until the meat is done, about 5 minutes.
  • Turn off the heat and stir in the green onions. Let cool slightly before assembling the egg rolls.
  • Get your egg rolling station ready. You'll want a small cup of warm water for dipping your fingers into.
  • Working in batches, place an egg roll in front of you with a point towards you, like a diamond. Dip your fingers in the water and wet the edges of the roll.
  • Place a tablespoon of the meat mixture on the roll just below the center, towards you. Grab the bottom point and fold it over the mixture. Fold in the sides and then roll the wrapper up towards the furthest tip. Press down on the sides and seams to seal.
  • Heat oil in a deep fryer (3" to deep fry) or pan (about 2" to shallow fry) to 350 F.
  • Working in batches, deep fry the rolls until golden brown and crispy, rotating to make sure all sides get fried.
  • Remove to a wire rack to drain and cool slightly before serving.

Notes

Serve with soy sauce and hot mustard.

Nutrition

Calories: 288kcal | Carbohydrates: 28g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 982mg | Potassium: 479mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 18mg | Calcium: 56mg | 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)

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!

If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.

Beer Battered Shrimp and Fries

So Crazy Good And Addicting

I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.

If I’m cooking for a crowd I use my big fryer. But if it’s just the two of us I’ll use my Fry Daddy instead.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my blackened fried shrimp.

Beer Battered Shrimp and Fries
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5 from 1 vote

Beer Battered Shrimp and Fries

“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, fries, shrimp
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Calories 698kcal

Equipment

Ingredients

For the shrimp

For the shrimp batter

For the fries

Instructions

For the shrimp (note the fries need to soak, so start them well before you plan on eating)

  • Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
  • In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
  • Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
  • Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.

For the fries

  • Fill a large bowl with cold water.
  • Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peel yours first if you desire.
  • Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
  • In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
  • Heat oil in your deep fryer or Dutch oven to 350 F.
  • Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
  • Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.

Notes

Grab some cocktail sauce and tartar sauce for dipping!

Nutrition

Calories: 698kcal | Carbohydrates: 120g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 3808mg | Potassium: 1239mg | Fiber: 7g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 10mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Three Bean Two Meat Chili

When I had lunch last week at my favorite local BBQ joint, I was looking forward to two things. Well, one thing really but in two different ways. First, I was going to enjoy (devour is probably a better word for it) a nice big smoked brisket sandwich. And second I was going home with a pound of smoked brisket for this three bean two meat chili. I wanted that great tender beef with a nice smokiness, the perfect complement to my chili.

Three Bean Two Meat Chili

Meaty Deliciousness

My wife’s not a big fan of chunks of beef in her chili (or anywhere else for that matter) unless they are crazy tender. That’s why she absolutely loved this chili: both the ground beef and brisket were fall-apart delicious.

The Perfect Broth

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. I could just drink it right out of the bowl.

I use my trusty, beloved Dutch oven to make this and any other chili. It has the best heat consistency and cleans up nice and easy.

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

To make this a Texas-style chili just leave out the beans. I guess. Also try my Indiana chili.

Three Bean Two Meat Chili
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5 from 1 vote

Three Bean Two Meat Chili

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. 
Course Main
Cuisine American
Keyword beef, chili
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 -10 servings
Calories 266kcal
Author Inspired by a recipe from The Food Network

Equipment

Ingredients

  • olive oil
  • 1 medium onion diced
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin Note: My wife doesn't care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
  • 4 tablespoons cayenne Note: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
  • 4 tablespoons paprika
  • 1 pound smoked brisket cut into small cubes (I picked up a pound of brisket from one of my favorite BBQ joints. You can also use leftover smoked brisket.)
  • 1 pound ground beef browned and drained
  • 1 16 ounce black beans rinsed and drained
  • 1 16 ounce red beans rinsed and drained
  • 1 16 ounce dark red kidney beans rinsed and drained
  • 1 16 ounce diced tomatoes with juices
  • 1 16 ounce petite diced tomatoes with juices

Instructions

  • Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
  • Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
  • Add the remaining ingredients. Stir well.
  • Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.

Notes

The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 153mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2396IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 4mg

Nutritional values are approximate.

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

Big Daddy’s Kick’n Chicken Salad

I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. Although there’s a lot of ‘normal’ chicken salad ingredients in it, there are some really unique flavors too. Like jalapeno. Chicken salad needed a bit of heat (not too much, mind you), and the jalapeno adds just the right amount. You’ll find nuts in a lot of recipes, but roasted pistachios really add a different flavor. In fact, I actually ended up adding smoked pistachios, which were incredible. And there’s chili sauce too! What??? In chicken salad??? Yes! Oh yes!

Big Daddy's Kick'n Chicken Salad

A Great Go-To Recipe

The recipe for Big Daddy’s Kick’n chicken salad (courtesy Aaron McCargo) is spot-on great. I wouldn’t change a thing except to triple the amounts because it’ll disappear in no time at all. This will be our go-to chicken salad recipe for now on, that’s for sure!

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.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my spicy chicken salad.

Big Daddy's Kick'n Chicken Salad
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5 from 1 vote

Big Daddy’s Kick’n Chicken Salad

I love chicken salad sandwiches. But this, Big Daddy’s Kick’n chicken salad, is different than any I’ve had. It’s outrageously good. 
Course Main
Cuisine American
Keyword chicken salad, spicy
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 606kcal

Equipment

Ingredients

For the chicken salad

  • 3 cups cooked chicken chopped or shredded, as desired
  • 4 large jalapenos seeded, diced
  • ½ cup red onion diced
  • ½ cup pistachios roasted, chopped
  • 2 tablespoons roasted garlic minced
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon brown sugar
  • 1 medium lemon juiced
  • 1 cup mayonnaise
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons green onions green parts only, sliced
  • kosher salt to taste
  • ground black pepper to taste

For the sandwich

  • 12 slices bread or use split large croissants
  • green leaf lettuce
  • tomato sliced

Instructions

For the chicken salad

  • Combine all ingredients, seasoning to taste.

For the sandwich

  • Place lettuce and tomato on half of the bread slices.
  • Divide the chicken salad between the sandwiches and add the top bread slice. Serve.

Notes

There’s a lot of ingredients. But the effort is more than worth it!

Nutrition

Calories: 606kcal | Carbohydrates: 37g | Protein: 26g | Fat: 39g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 612mg | Potassium: 467mg | Fiber: 5g | Sugar: 8g | Vitamin A: 334IU | Vitamin C: 25mg | Calcium: 117mg | 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)

Blackened Chicken Fingers

Come here, my little bites of yumminess! These blackened chicken fingers are scary good. Scary as in there’s no way I was able to control myself around them. Pick up one, dunk it in my favorite dipping sauce, devour. Repeat.

If you’re a fan of the spicy like I am, I highly recommend adding more of the blackened seasoning. And for even more of that great flavor, dust the chicken fingers with a bit more of the seasoning right after they come out of the fryer.

And yes, this recipe also makes great blackened chicken nuggets!

Blackened Chicken Fingers

Great Flavor, Everywhere!

I’m a big fan of adding seasonings (and not just salt and pepper) to my flour when I am making fried goodies like these blackened chicken fingers. You’ll often find me adding Old Bay (crazy good on fried chicken!), cayenne pepper, or even any ole mix I find in the pantry.

Emeril's Seasoning Blend, Blackened, 3.1 Ounce
Emeril’s Seasoning Blend, Blackened, 3.1 Ounce

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.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my homemade chicken nuggets. Like them spicy? Yeah, make my spicy chicken nuggets too.

Blackened Chicken Fingers
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5 from 1 vote

Blackened Chicken Fingers

Come here, my little bites of yumminess! These blackened chicken fingers are scary good. Scary as in there’s no way I was able to control myself around them. Pick up one, dunk it in my favorite dipping sauce, devour. Repeat.
Course Appetizer or Main
Cuisine American
Keyword chicken fingers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 352kcal
Author Inspired by a recipe from My Bizzy Kitchen

Equipment

Ingredients

Instructions

  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
  • Place the chicken strips in a bowl and sprinkle with two teaspoons of the blackened seasoning. Toss to coat.
  • In a medium bowl or pie plate combine the flour and remaining blackened seasoning.
  • In another medium bowl or pie plate, whisk together the egg, milk, and hot sauce.
  • Working in batches, dip the chicken pieces in the flour mixture and coat well. Transfer to the egg mixture and coat. Transfer back to the flour mixture and coat one last time.
  • Fry 5-6 minutes until golden brown and crunchy. The thicker your fingers are the longer they may take. Bigger pieces may take longer than 6 minutes.
  • Transfer to a wire rack-lined baking sheet to drain and cool slightly before serving.

Notes

Best served with Ranch dressing for dipping!

Nutrition

Calories: 352kcal | Carbohydrates: 24g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1358mg | Potassium: 718mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Oh Boy Po Boy

This is not the first time I’ve said it: The messier a sandwich looks, the better it’ll be. Just one glance and you know that this Oh Boy Po Boy is nothing but crazy good. And mighty messy. Like ‘get a bib’ messy. Blackened boneless chicken thighs, tender and as juicy as you can get. Roasted red bell peppers. Caramelized onions. And yes, cheese sauce. And lots of it. Oh heck of a lot of cheese sauce. More if you want more, it’s your sandwich. Heck, serve it with more cheese sauce on the side for dipping. No one is going to judge you.

Oh Boy Po Boy

A Few Thoughts…

The chicken can be cooked on the stovetop or on a grill. For the red bell peppers I’ve found myself using jarred deli strips more and more which are always in season, are reasonably priced and contain no preservatives. They make for a great shortcut. I also like to chop the peppers and add them to omelets. Or just put them on burgers on grilled hot dogs. They’re lightly sweet and are great on fattier (I mean juicier) meaty dishes.

You can substitute store-bought blackened seasoning if you want. I like making it home so I can control the salt. Actually, mine contains no salt!

Mezzetta Roasted Red Bell Peppers, 16 Ounce
Mezzetta Roasted Red Bell Peppers, 16 Ounce

Also try my ham and Swiss po boy.

Oh Boy Po Boy
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5 from 1 vote

Oh Boy Po Boy

This is not the first time I’ve said it: The messier a sandwich looks, the better it’ll be. Just one glance and you know that this Oh Boy Po Boy is nothing but crazy good. 
Course Main
Cuisine American
Keyword sandwich
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 sandwich
Calories 728kcal
Author As seen on Carnival Eats

Equipment

Ingredients

Blackening seasoning

Instructions

  • Warm bread in the oven.
  • Meanwhile, toss the thighs with a splash of oil and blackening seasoning, to taste. I recommend that you not be shy with the seasoning. Get the chicken well-coated.
  • Heat a medium skillet over high heat and add the chicken.
  • Cook, stirring often, until chicken is done and measures 165 F.
  • Remove from heat, let cool slightly then slice into thin strips. Keep warm.
  • Add the onion to the skillet with a splash of oil and saute for 20-30 minutes or until caramelized. Remove and keep warm.
  • Wipe out the skillet, reduce heat to medium and add the cheese.
  • Melt, stirring occasionally.
  • Assemble sandwich by adding sliced chicken, peppers, onions, cheese.
  • Serve with plenty of napkins.

Blackening seasoning

  • Combine all ingredients.
  • Store extra seasoning in an air-tight container.

Notes

You can also grill the chicken after tossing it with the oil and seasoning.

Nutrition

Calories: 728kcal | Carbohydrates: 31g | Protein: 52g | Fat: 45g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 1500mg | Potassium: 1099mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2361IU | Vitamin C: 40mg | Calcium: 540mg | Iron: 10mg

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)

Texas-Style Chili

Whoa baby buckle up, because you’re in for some mighty good Texas-style chili! Heavily seasoned, this chili made a cold (and I do mean cold!) winter day a distant memory.  The broth is crazy good. No one will judge you if you’d just pick up your bowl and drink it straight.

This Texas-style chili screams for cornbread. Make a double-batch of your favorite cornbread recipe and get ready for some delicious dunking. I recommend Fat Johnny’s cheesy cornbread.

Texas-Style Chili

What? Beans?!?

Although I’m sure you’d get arrested for it in Texas, you could add kidney beans to this Texas-style chili. I’m just saying that you could. I don’t think you could call it Texas-style any more. They’re pretty particular about that whole beans-in-chili thing in Texas.

What? Sausage?!?

For a really nice twist, use 2 pounds of ground beef and 2 pounds of Italian sausage instead of a full 4 pounds of beef. Again, I’m quite sure you’d get arrested for making this change in the state of Texas. I recommend doing it in the privacy of your own home. Perhaps with the curtains drawn and the lights off.

I make this chili in my Dutch oven. Something about a Dutch oven makes any chili just better.

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

Also try my smoked brisket Texas chili and my three meat, two bean chili.

Texas-Style Chili
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5 from 1 vote

Texas-style Chili

Whoa baby buckle up, because you’re in for some mighty good Texas-style chili! Heavily seasoned, this chili made a cold (and I do mean cold!) winter day a distant memory.
Course Main
Cuisine American
Keyword chili
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 547kcal

Equipment

Ingredients

Spice Dump # 1

Spice Dump # 2

Instructions

  • Brown the beef in a large Dutch oven. Drain.
  • Add the jalapenos, beef broth, chicken broth and tomato sauce. Bring to a boil then reduce to a simmer and stir in everything from Spice Dump #1. Let simmer for 2 hours, stirring occasionally.
  • Stir in everything from Spice Dump #2 and continue simmering for another 2 hours, stirring occasionally.
  • Serve hot with your favorite chili garnishes.

Notes

Great with a little cornbread, too.

Nutrition

Calories: 547kcal | Carbohydrates: 15g | Protein: 36g | Fat: 40g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1160mg | Potassium: 1128mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5400IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 9mg

Nutritional values are approximate.

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

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all out of a box or can either.

Mushroom Asiago Chicken

Deliciously Creamy

This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!

I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.

I like to use my good ole trusty Dutch oven to make this chicken 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

Also try my Buffalo chicken Alfredo.

Mushroom Asiago Chicken
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4 from 1 vote

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make and eat!
Course Main
Cuisine American
Keyword chicken, mushroom
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 457kcal
Author Based on a recipe from The Midnight Baker

Equipment

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • ½ cup all-purpose flour
  • Kosher salt
  • ground black pepper
  • 8 ounces cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 ½ cups dry white wine
  • 3 sprigs fresh thyme
  • ½ cup heavy cream
  • ¼ cup Asiago cheese shredded
  • Egg noodles pasta or rice, cooked per package instructions

Instructions

  • Slice the chicken breasts horizontally.
  • Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4").
  • Cut into large strips.
  • Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
  • Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
  • Dredge the chicken pieces in the flour then transfer to the skillet.
  • Saute until golden brown on all sides.
  • Remove to a plate.
  • Add the remaining olive oil to the skillet.
  • Add the mushrooms and saute until just starting to soften.
  • Add the garlic and saute for another minute.
  • Add the wine and scrape up any bits on the bottom of the pan.
  • Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
  • Return chicken to the pan.
  • Bring to a boil then reduce to a simmer.
  • Cover and let simmer for 15 minutes.
  • Remove chicken pieces to a plate again.
  • Stir in the cream and cheese until melted.
  • Reduce by half, stirring often.
  • Add the chicken back and heat thoroughly.
  • Serve over warm egg noodles, pasta, or rice.

Notes

You can substitute 2 teaspoons dried thyme for the fresh.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 128mg | 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)

Copycat Smokin’ Dave’s Cafe’s Fiery Cajun Shrimp Alfredo

Ohhhhhhh. Ahhhhh. Andouille, my spicy sausage friend. And shrimp. Glorious shrimp. Gulf shrimp, from Louisiana. The best kind of shrimp. Together in a creamy sauce, over perfectly cooked pasta. If that’s not a plate of comfort I don’t know what is. This copycat Smokin’ Dave’s Cafe’s fiery Cajun shrimp Alfredo hit the spot on a cold, winter’s day. It’s the perfect balance between spicy and creamy.

Copycat Smokin Daves Cafes Fiery Cajun Shrimp Alfredo

Tasty. And Oh So Creamy.

This Copycat Smokin’ Dave’s Cafe’s Fiery Cajun Shrimp Alfredo definitely reminds me of another one of our favorites, blackened chicken Alfredo. It too is loaded with great Cajun flavors with a creamy sauce. But unlike this andouille and shrimp version, it requires blackening chicken breast. If you haven’t done that indoors get ready to open the windows ‘cuz it’s gonna get mighty smoky. I mean set off the smokers smoky. Open the front doors smoky. So much that I prefer to do that kind of stuff outside.

I like to use my good ole trusty Dutch oven to make this Alfredo 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

I like to substitute my blackening seasoning for the Creole seasoning now-and-then.

Copycat Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
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4 from 1 vote

Copycat Smokin’ Dave’s Cafe’s Fiery Cajun Shrimp Alfredo

This copycat Smokin’ Dave’s Cafe’s fiery Cajun shrimp Alfredo hit the spot on a cold, winter’s day.
Course Main
Cuisine American
Keyword Cajun, pasta, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 1251kcal

Equipment

Ingredients

Instructions

  • Place the shrimp and 3 tablespoons of the Creole seasoning into a large resealable bag or container and shake. Refrigerate until ready to use.
  • Begin cooking the pasta per package instructions while making the sauce. Drain when cooked.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the andouille and saute for 2 minutes, stirring.
  • Add the onion, stir, and saute for 2 more minutes.
  • Add the red pepper flake and garlic. Stir and cook for 1 minute.
  • Stir in the Worcestershire sauce.
  • Add the cream, milk, remaining Creole seasoning, pepper, chili powder and salt. Stir.
  • Add the butter and stir until melted.
  • Add the cheese and stir until melted. Reduce heat to as low simmer.
  • In another large skillet heat the remaining 1 tablespoon of olive oil. Add the shrimp and saute for 1-2 minutes per side until just turning pink.
  • Transfer the shrimp and the cooked, drained pasta to the sauce and stir.
  • Serve garnished with parsley.

Notes

Substitute smoked sausage if you can’t find andouille.

Nutrition

Calories: 1251kcal | Carbohydrates: 67g | Protein: 61g | Fat: 82g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 520mg | Sodium: 2229mg | Potassium: 779mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4214IU | Vitamin C: 11mg | Calcium: 609mg | Iron: 5mg

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)

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). 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!

Mexican Meatloaf

No Mushy Meatloaf!

I have a little rule about my meatloaf. I like to keep my vegetables cut a bit bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not super crunchy. I don’t want the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

La Costena Chipotle Peppers 7oz.
La Costena Chipotle Peppers 7oz.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
Print Pin
4 from 1 vote

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!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal
Author Based on a recipe from Marcela Valladolid

Equipment

Ingredients

For the meatloaf

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute.
  • Remove from heat and let cool.
  • Transfer the vegetables to a large bowl.
  • Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture.
  • Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don't be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minutes.
  • Remove from the oven and let rest 10 minutes before slicing.
  • Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Notes

You can substitute your favorite salsa for the homemade version.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | 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)