Category: Main Dishes

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.

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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.

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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!

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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.

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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!

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

Copycat Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Print Pin
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.

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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.

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Also try my delicious barbecue meatloaf.

Mexican Meatloaf
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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.

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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. Tender and moist, it packs a nice barbecue flavor that isn’t overwhelming. My tastes lean towards the slightly spicy, so I used an off-the-shelf spicy barbecue sauce when I made this meatloaf, but with so many different sauces out there you can use something totally different to suit your tastes.

Barbecue Meatloaf

One Delicious Meatloaf

If you really want to amp up the barbecue flavor, try smoking your barbecue meatloaf instead of cooking it in the oven. You can also put it on your grill, be it gas or charcoal. Just keep the pan away from fire so it doesn’t cook too fast. You want a little heat, but not direct heat. My big Weber Summit 670 is perfect for making a huge batch of this meatloaf but any grill where you can produce indirect heat will work great.

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My favorite way to serve leftover meatloaf is sliced and then lightly frying it. Onto a bun or Texas toast with more sauce (or ketchup), mayonnaise, onion and lettuce.

Also try my delicious Mexican meatloaf.

Barbecue Meatloaf
Print Pin
5 from 1 vote

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.
Course Main
Cuisine American
Keyword barbecue, BBQ, meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 408kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and saute until soft, 8-10 minutes.
  • Add the garlic. Stir and cook another minute.
  • Stir in 2 tablespoons of the BBQ sauce and the Worcestershire sauce. Remove from heat and let cool.
  • Preheat your oven to 375 F.
  • In a large bowl combine the cooled onion mixture, breadcrumbs, parsley, and granulated onion. Add 1 tablespoon of half and half and stir to create a thick paste. If too thick and dry and a little more half and half and mix again.
  • Mix in the eggs.
  • Crumble in the ground beef and pork. Add green onions, Parmesan and salt, pepper and cayenne to taste. Using your hands combine the ingredients until everything is distributed evenly throughout each handful.
  • Spray an 8" x 11" pan with non-stick spray. Transfer the meat mixture to the pan and form into a large loaf, keeping at least an inch of clearance between the sides of the loaf and the pan.
  • Bake for 30 minutes.
  • Combine the 1/2 cup of BBQ sauce and the ketchup and brush half of the mixture over the top of the meatloaf.
  • Return to the oven and bake until the internal temperature reaches 155 F as measured in several locations.
  • Remove from the oven and brush with the remaining BBQ sauce and ketchup mixture.
  • Let rest 5-10 minutes before slicing thick and serving.

Notes

Substitute a smoky BBQ sauce for a nice change.

Nutrition

Calories: 408kcal | Carbohydrates: 16g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 446mg | Potassium: 475mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 3mg

Nutritional values are approximate.

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Mac and Cheese Soup

I had pretty low expectations for this mac and cheese soup. I thought it might be too thick. Or not have much flavor. Oh, boy was I wrong about everything. This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right amount of cheese. And oh so creamy smooth. I should’ve doubled the recipe.

Mac and Cheese Soup

Creamy Goodness In Every Bite

I like a bit of kick, a bit of heat, in my dishes so I admit to adding a good deal more cayenne pepper when I made this mac and cheese soup. Not so much that it overpowered the great flavors, but enough that I knew that it was there.

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Feel free to use other varieties of Velveeta for totally new soup flavors.

I like to make this soup in my big ole trusty Dutch oven.

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Also try my creamy pimento cheese soup.

Mac and Cheese Soup
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5 from 1 vote

Mac and Cheese Soup

This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right of cheese. And oh so creamy smooth. I should’ve doubled the recipe.
Course Main
Cuisine American
Keyword mac and cheese, macaroni and cheese, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 367kcal

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Drain well and reserve.
  • Melt butter in a large pot over medium-high heat.
  • Add the celery and onion and saute until the celery is softened.
  • Stir in the flour and cook another minute.
  • Slowly whisk in the milk.
  • Bring to a simmer and stir in the dry mustard, Worcestershire, garlic salt, black pepper and cayenne pepper.
  • Stir until the mixture thickens.
  • Add the Velveeta. Stir until melted.
  • Remove from heat and add the cheddar cheese. Stir until melted.
  • Stir in cooked pasta and serve.

Notes

You may have to add a little milk if reheating leftover soup.

Nutrition

Calories: 367kcal | Carbohydrates: 39g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 1259mg | Potassium: 464mg | Fiber: 2g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 7mg | Calcium: 475mg | Iron: 1mg

Nutritional values are approximate.

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Fried Bologna Sandwich

I smoked a big ole bologna chubb not long ago. Of course I ended up with a lot of bologna. I ended up slicing it nice and thick, freezing some of it for later. Later as in ‘for the best fried bologna sandwich ever’ later. This is the sandwich bologna was invented for. Fried bologna with just a little bit of crunchy char around the edges. Melted gooey cheese. Crunchy BBQ chips and lettuce. And the tang of pickled chow chow. Mustard. Mayonnaise. All on white bread.

Fried Bologna Sandwich

Keep It As Simple As Possible

You must use white bread when you make a fried bologna sandwich. It’s a law. Or should be. Let’s face it, you didn’t make this sandwich because of its organic farm-fresh ingredients. This isn’t fru-fru, this is a big ole honkin’ sandwich that you’ll love.

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If ever there was a sandwich that needed chow chow relish heaped on top of it, this is it. I love chow chow.

Fried Bologna Sandwich
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5 from 1 vote

Fried Bologna Sandwich

This is the sandwich bologna was invented for. 
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1
Calories 751kcal

Equipment

Ingredients

  • 1 teaspoon unsalted butter
  • 1 slice bologna at least 1/2" thick. If you can't find thick bologna, use 4 thin slices instead.
  • 2 slices white sandwich bread
  • mayonnaise
  • prepared yellow mustard
  • 2 slices American cheese
  • 2 tablespoons chow chow or a sweet pickle relish
  • ½ cup BBQ potato chips
  • ½ cup iceberg lettuce shredded

Instructions

  • Melt the butter in a medium skillet over medium-high heat.
  • Meanwhile, spread one side of one of the bread slices with mayo.
  • Spread one side of the other slice of bread with the mustard.
  • Cut a 1" wide 'X' pattern in the middle of the bologna if using thin slices. This will keep it from curling. I didn't have to do this with my thick bologna.
  • Add bologna to skillet and swirl around to coat the bottom in the butter.
  • Cook a few minutes until browned, then flip and repeat.
  • Add the cheese slices to the bologna and cook another minute to melt.
  • Place the bologna on top of the mayo-topped bread slice.
  • Add the chow chow, potato chips and shredded lettuce.
  • Add the last piece of bread and gently push down on the sandwich to just crush the chips. Don't destroy them, just make the sandwich bite-able.
  • Devour.

Notes

Add a little BBQ sauce along with the mayonnaise for the BBQ version of this sandwich.

Nutrition

Calories: 751kcal | Carbohydrates: 71g | Protein: 24g | Fat: 42g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1609mg | Potassium: 951mg | Fiber: 5g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 9mg | Calcium: 611mg | Iron: 4mg

Nutritional values are approximate.

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Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day. Make sure you chill the salad ahead of time and serve it as cold as possible.

Tropical Shrimp Salad

A Few Tips

I made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp. If you do use smaller, cheaper shrimp, cut your fruits a little smaller to match. You want everything to be about the same size.

I used a Greek vanilla yogurt but regular ole plain yogurt works just fine too. There’s no way you can go wrong with this salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad
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4 from 1 vote

Tropical Shrimp Salad

This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Course Salad
Cuisine American
Keyword salad, shrimp
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 238kcal
Author Based on a recipe from Louisiana Cookin’ Magazine

Equipment

Ingredients

For the salad

  • 1 ½ pounds shrimp large, cooked and peeled
  • 2 cups pineapple chopped
  • 1 â…“ cups honeydew melon cut into balls
  • 1 â…“ cups watermelon cut into balls
  • 1 â…“ cups cantaloupe cut into balls
  • 1 medium cucumber peeled, seeded, sliced
  • ¼ cup green onion chopped, plus more for garnish

For the dressing

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

Notes

Serve immediately.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1322mg | Potassium: 470mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1526IU | Vitamin C: 59mg | Calcium: 213mg | Iron: 3mg

Nutritional values are approximate.

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Red Robin BLTA (Copycat Recipe)

Who doesn’t love a BLT sandwich? It screams summer, with ripe tomatoes and crunchy lettuce. Add avocado and you get a copycat recipe of Red Robin’s BLTA. That’s bacon, lettuce, tomato and of course… avocado! The addition of avocado really takes the classic sandwich to a new, wonderful, place. And serving it on a sweet, pillowy croissant is the way to go.

Red Robin BLTA (Copycat Recipe)

Add A Bit Of A Kick

If you’re missing a little heat in your copycat recipe for a Red Robin BLTA, mix a teaspoon or two of adobo sauce in with the mayonnaise. You don’t want to go crazy with it, but a little spiciness will offset the sweet bread and avocado perfectly. It also adds a bit more smokiness, helping that wonderful bacon smoke along a bit.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my copycat Jason’s Deli California Club sandwich.

Copycat Red Robin BLTA
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5 from 1 vote

Copycat Red Robin BLTA

Who doesn’t love a BLT sandwich? It screams summer, with ripe tomatoes and crunchy lettuce. Add avocado and you get a copycat of Red Robin’s BLTA. That’s bacon, lettuce, tomato and of course… avocado! 
Course Appetizer or Main
Cuisine American
Keyword copycat, Red Robin, sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 569kcal

Ingredients

  • 2 large croissants
  • mayonnaise to taste
  • 6 slices turkey breast sandwich meat
  • 4 slices bacon cooked until crisp
  • ½ avocado sliced
  • 2 leaves green lettuce
  • 1 tomato sliced

Instructions

  • Slice croissants in half. Slather with the mayonnaise.
  • Add turkey, bacon, avocado, lettuce and tomato. Serve.

Notes

No croissants? Just use bread!

Nutrition

Calories: 569kcal | Carbohydrates: 39g | Protein: 16g | Fat: 39g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 901mg | Potassium: 633mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2174IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

Nutritional values are approximate.

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Cajun Muffuletta Po Boys

Muffuletta sandwiches are tied with pastrami sandwiches on my list of all-time-favorite sandwiches. I often make my own pastrami. And I often make my own olive salad. But doing either is kind of a time-consuming process. These Cajun Muffuletta po boys are not only easier to make, they’re beyond crazy good. Delicious deli meat and cheese slices are combined with a spread that has a great mustard-y spiciness to it. The olive salad is divine and really, I could just eat it out of a bowl by itself.

Cajun Muffaletta Po boys

A Crazy Good Sandwich

Don’t let the number of ingredients in these Cajun Muffuletta po boys scare you off. This recipe is well worth rounding them up. And many are things you probably already have on hand. Once you have the spread and the salad you’re good-to-go to make the best sandwich you’ve had in a long, long time.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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  • Real Mayonnaise Made Like Homemade: Time-honored…
  • A History of Delicious: Our simple…
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Also try my slow cooker New Orleans roast beef po boy.

Cajun Muffaletta Poboys
Print Pin
5 from 1 vote

Cajun Muffuletta Po Boys

These Cajun Muffuletta po boys are not only easy to make, they’re beyond crazy good. Delicious deli meat and cheese slices are combined with a spread that has a great mustard-y spiciness to it. The olive salad is divine and really, I could just eat it out of a bowl by itself.
Course Main
Cuisine American
Keyword Cajun, sandwich
Prep Time 12 hours
Cook Time 15 minutes
Servings 2 servings
Calories 2456kcal
Author Marguerite at Cajun Delights

Equipment

Ingredients

For the sandwich

  • 1 loaf French bread
  • 4 ounces deli ham sliced thin
  • 4 ounces Genoa salami sliced thin
  • 4 ounces Provolone cheese sliced thin
  • 4 ounces Mozzarella cheese sliced thin
  • 1 cup olive salad see below
  • 2 tablespoons Po'Boy spread see below
  • 1 cup iceberg lettuce shredded
  • 1 tomato sliced thin

Marguerite's Creole Poboy Spread

Creole Olive Salad

Instructions

For the sandwich

  • Cut the bread in half horizontally.
  • Slather the top half of the bread with the poboy spread and the bottom with the olive salad.
  • Add the meats and cheeses, followed by the shredded lettuce and tomatoes.
  • Add top bread half and slice in half. Serve.

Marguerite's Creole Poboy Spread

  • Whisk together all ingredients. Refrigerate for at least 30 minutes before using.

Creole Olive Salad

  • Place all ingredients except for the oil into a food processor. Pulse until chopped and blended but do not over blend.
  • Transfer to an airtight container. Pour the oil over the top of the salad and seal. Refrigerate overnight before using.

Notes

Stir the olive salad before using.

Nutrition

Calories: 2456kcal | Carbohydrates: 137g | Protein: 81g | Fat: 179g | Saturated Fat: 45g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 7305mg | Potassium: 1323mg | Fiber: 14g | Sugar: 14g | Vitamin A: 3549IU | Vitamin C: 25mg | Calcium: 981mg | Iron: 13mg

Nutritional values are approximate.

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