Category: Main Dishes

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we all should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties. These were a very welcomed change from my usual beef burgers.

Hawaiian Pork Burgers

The BBQ Sauce Makes A Difference

I’d happily make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my super-crazy-good pork burgers.

Hawaiian Pork Burgers
Print Pin
4 from 1 vote

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat.
Course Main
Cuisine American
Keyword burgers, pineapple, pork
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 540kcal
Author Based on a recipe from Simply Recipes

Equipment

Ingredients

Instructions

  • In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  • Form into 4 equally-sized patties.
  • Place on wax paper and refrigerate for up 2 hours.
  • Fire up your grill. Clean the grates well.
  • Lightly oil the outsides of the patties. Not much, just a bit so they don’t stick.
  • Grill the patties on one side for 5 minutes.
  • Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren’t used to pink pork even though it’s fine to consume.
  • Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  • Remove the patties and let rest for 5 minutes.
  • Meanwhile, toast your buns if desired.
  • Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  • Top the bottom bun with the ham, followed by the lettuce and pineapple.
  • Add the pork burger and serve.

Notes

I like to use a slightly smoky BBQ that isn’t on the sweet side.

Nutrition

Calories: 540kcal | Carbohydrates: 49g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 565mg | Potassium: 1213mg | Fiber: 7g | Sugar: 20g | Vitamin A: 26798IU | Vitamin C: 41mg | Calcium: 241mg | Iron: 6mg

Nutritional values are approximate.

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Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

Crab Cake Po' Boy

Oh, The Creamy Lettuce Mix!

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,  but honestly it’s not quite the same texture. Close, but not quite. Close enough in a pinch, I’d say.

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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Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy
Print Pin
4.50 from 2 votes

Crab Cake Po’ Boy

his crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.
Course Main
Cuisine American
Keyword crab cakes, sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 serving
Calories 229kcal
Author Inspired by the Southern Po’ Boy Cookbook

Equipment

Ingredients

For the po’ boy

  • 2 crab cakes cooked
  • 1 6 inch French bread
  • 3 slices tomato

For the lettuce mixture

Instructions

For the po’ boy

  • Cut the French bread in half horizontally.
  • Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  • Devour

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Notes

These are also great served on slider or small hamburger buns!

Nutrition

Calories: 229kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 415mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

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Deluxe Philly Cheesesteak

Well, yes, I do usually make my Philly cheesesteak sandwiches with thin-sliced rib eye steak. But I came upon some nicely-priced beef tenderloin, and since I had some odd-shaped pieces left after trimming it to make filet mignon, I decided to cook up this crazy good deluxe Philly cheesesteak. It’s like the classic, but with a really fancy twist. Super tender, super juicy and super flavorful.

Deluxe Philly Cheesesteak

It’s Different. And Delicious.

I love the addition of garlic salt to this deluxe Philly cheesesteak. It adds a nice different flavor beyond just salt and black pepper. Don’t go crazy with the garlic salt, but make sure to add enough to taste it.

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Don’t tell anyone, but sometimes I put mayonnaise on my cheese steak. Oh my goodness, the horror! 🙂

For a twist, grill your Philly cheesesteak!

Deluxe Philly Cheese Steak
Print Pin
5 from 1 vote

Deluxe Philly Cheesesteak

It’s like the classic, but with a really fancy twist. Super tender, super flavorful.
Course Main
Cuisine American
Keyword cheesesteak, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 716kcal
Author Based on a recipe from Epicurious

Equipment

Ingredients

  • ½ tablespoon olive oil
  • 1 large onion sliced thin
  • 1 green bell pepper seeded, sliced thin
  • 1 red bell pepper seeded, sliced thin
  • ½ teaspoon garlic salt
  • pinch freshly ground black pepper
  • 1 pound beef tenderloin sliced very thin
  • 4 slices Mozzarella cheese sliced, or more
  • 1 loaf French bread split. or 4 separate Italian soft rolls

Instructions

  • Add the oil to a large skillet over medium heat.
  • Add in the onion, bell peppers, garlic salt and pepper and sauté until just tender. Remove to a bowl or plate and set aside.
  • Add the steak to the skillet and fry until browned.
  • Add the onion and pepper mixture back in and stir.
  • Cover meat with the cheese.
  • Spoon mixture onto bread and serve.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 716kcal | Carbohydrates: 64g | Protein: 40g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 1056mg | Potassium: 664mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1238IU | Vitamin C: 65mg | Calcium: 209mg | Iron: 7mg

Nutritional values are approximate.

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Deviled Egg Salad Club Sandwich

There’s no doubt about it. It only took one bite and my wife and I both agreed: a deviled egg salad club sandwich is a fantastic thing. It is the combination of two classics, deviled eggs and a club sandwich. Crunchy bacon, creamy egg salad and fresh juicy tomato. Nothing fancy, but something mighty good. Perfect for a picnic or outing, too, since you can make all of the components ahead of time and just assemble the sandwiches at the park or wherever you’re going!

Deviled Egg Salad Club Sandwich

I Needed Help

We recently received an egg cooker as a gift. I was highly skeptical of it. I’ve had limited success with kitchen gadgets. Well, I admit when I’m wrong because the cooker makes the absolute perfect hard-boiled eggs. It also cooks eggs in other ways, like soft-boiled. I cannot for the life of me get it to make a bad egg. They peel easily and without any damage to the eggs time and time again. It never fails. I absolutely love it. It makes making a lot of eggs easy and I needed that.

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For a totally different egg salad, use smoked eggs instead or make my copycat of Denny’s club sandwich. Or skip the bread and make my deviled egg salad.

Deviled Egg Salad Club Sandwich
Print Pin
5 from 1 vote

Deviled Egg Salad Club Sandwich

There’s no doubt about it. It only took one bite and my wife and I both agreed: a deviled egg salad club sandwich is a fantastic thing. It is the combination of two classics, deviled eggs and a club sandwich. 
Course Main
Cuisine American
Keyword eggs, salad, sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings
Calories 984kcal
Author Inspired by Trisha Yearwood

Equipment

Ingredients

Instructions

  • Combine the eggs, mayonnaise, onion, sweet pickle relish, paprika, salt and pepper to taste in a bowl.
  • Using the back of a fork gently mash the eggs while stirring.
  • Place a piece of lettuce and a slice of bacon onto 4 slices of the bread.
  • Top the bread lettuce and bacon with 1/2 of the egg salad mixture.
  • Add another slice of bread to each sandwich and top that slice with more lettuce and bacon, followed by the rest of the egg salad.
  • Top each sandwich with the last slice of bread and serve.

Notes

I like my bread nice and well-toasted for this sandwich. The crunch adds a nice contrast.

Nutrition

Calories: 984kcal | Carbohydrates: 58g | Protein: 34g | Fat: 67g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 550mg | Sodium: 1496mg | Potassium: 486mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1039IU | Vitamin C: 2mg | Calcium: 352mg | Iron: 7mg

Nutritional values are approximate.

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Cowboy Beans

Oh yeah, pardner! You’ll take to these cowboy beans like a horse takes to water! You’ll think you’re out on the prairie sitting by the chuck wagon after a long day of rustling steer. Pinto beans in a sauce of coffee and BBQ sauce, the smoky goodness of a ham shank, and plenty of your favorite toppings. These cowboy beans don’t have to be a side dish, they’re a meal by themselves. Heck, if I’d just spent a long day rustlin’ cattle, I’d sure want a big ole bole of these beans!

Cowboy Beans

Flavor-Packed Beans Like No Others

You won’t be learning anything while you’re eating these cowboy beans. Why is that? Well, because like the old cowboy saying goes, “you ain’t learning while your mouth’s a jawwin'”. Or something like that. You certainly won’t be telling a long tale about the calf you saved down by Dry Gulch. You’ll be too busy eating. You will be telling the chuck wagon cook that he’s a genius, though. It’s probably the same cook that came up with Cowboy pasta.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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Also try my easy baked beans and smoked sausage and my delicious enchilada beans.

Cowboy Beans
Print Pin
4 from 1 vote

Cowboy Beans

Oh yeah, pardner! You’ll take to these cowboy beans like a horse takes to water! You’ll think you’re out on the prairie sitting by the chuck wagon after a long day of rustling steer. 
Course Main
Cuisine American
Keyword beans, southwestern
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Calories 388kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the beans into a large pot or Dutch oven and cover with 1″ of water.
  • Bring to a boil, then reduce heat to a simmer and simmer, covered, for 15 minutes.
  • Drain and reserve the beans.
  • Add the oil to the pot or Dutch oven over medium-high heat.
  • Add the onion and saute for 3 minutes, stirring, until just starting to soften.
  • Add the garlic and cook another 1 minute.
  • Add the beans back into the pot along with the ham shank, water, coffee and salt and pepper to taste.
  • Bring to a simmer and cover. Cook for 40 minutes or longer until the beans are just soft.
  • Stir in the BBQ sauce and cover again and continue to simmer until the meat falls away from the ham shank bone, about 2 hours.
  • Remove the shank and remove any meat. Chop and return the meat to the pot, stirring.
  • Serve hot with chopped roasted jalapenos, chopped red onion and shredded cheese.

Notes

Add a dollop of sour cream for a creamy cool twist.

Nutrition

Calories: 388kcal | Carbohydrates: 61g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 606mg | Potassium: 1057mg | Fiber: 10g | Sugar: 21g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 4mg

Nutritional values are approximate.

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French Bread Pizza Rustica

Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach. For years I wasn’t a big spinach fan. Now I am. Now I say things like “don’t leave out the spinach”.

French Bread Pizza Rustica

Go Crunchy. Go Soft.

I’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also make my baked Italian sub pizza.

French Bread Pizza Rustica
Print Pin
5 from 1 vote

French Bread Pizza Rustica

Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. 
Course Main
Cuisine American
Keyword French bread, pizza
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 949kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Split the bread lengthwise. Optionally, hollow out the loaf by removing some of the bread. Love toppings? Hollow it out. Want less topping? Don’t hollow it out. (You might have topping left over).
  • Crumble sausage into a large skillet with the oil and cook until done.
  • Remove and let cool. Optionally, transfer sausage to a food processor and pulse a few times to make the meat finer.
  • Transfer meat to a large bowl.
  • Add the remaining ingredients and stir.
  • Spread mixture out onto the bread halves.
  • Place bread on baking sheets and bake for 10-15 minutes or until the bread is crunchy and the cheese starts to melt.

Notes

Place bread under the broiler to brown lightly if desired.

Nutrition

Calories: 949kcal | Carbohydrates: 44g | Protein: 49g | Fat: 64g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1623mg | Potassium: 493mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 16mg | Calcium: 875mg | Iron: 4mg

Nutritional values are approximate.

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Chicken Sauce Piquante

Watching Emeril Lagasse is what got me interested in cooking. Years ago he had a show, Emeril Live. It was part entertainment and part cooking. Chef’s cooking fascinated me and inspired me to stop eating out of bags or containers. This chicken sauce piquante is one reason why I’ve never looked back fondly at the days when I scarfed down fast food on a regular basis. Nothing I ever had then could even come close to the flavors in this dish.

Chicken Sauce Piquante

An Investment In Great Flavor

Sure, there are a number of ingredients, and it takes a bit of time, but the end result is layer after layer of incredibly rich flavor. Tomatoes, bell peppers, celery and even a bit of heat make for a sauce that was so heavenly I almost forgot about the delicious chicken.

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The original recipe for chicken sauce piquante called for a whole chicken, cut into pieces. I prefer thighs so I ended up using boneless skinless chicken thighs instead. In a dish like this one I wanted the extra richness of the dark meat in thighs. And, well, it was easier to use thighs!

Also try my Creole bean soup.

Chicken Sauce Piquante
Print Pin
5 from 1 vote

Chicken Sauce Piquante

This chicken sauce piquante is one reason why I’ve never looked back fondly at the days when I scarfed down fast food on a regular basis. 
Course Main
Cuisine American
Keyword chicken, Creole
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 servings
Calories 627kcal
Author Inspired by Emeril Lagasse

Equipment

Ingredients

Instructions

  • Place the chicken into a large bowl.
  • Combine the Creole seasoning and flour and sprinkle over the chicken. Toss to coat well.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, remove the chicken from the flour mixture, shaking off the excess and transfer to the skillet. Brown on both sides and transfer to a slow cooker.
  • Add the onion, bell pepper, celery and jalapeno to the skillet and saute for 2 minutes, scraping up any bits on the bottom of the skillet.
  • Add the garlic, dried pepper flake, thyme, cayenne and bay leaves and cook another minute.
  • Add the tomatoes without any of the juice. Break up the tomatoes with a spatula.
  • Add the tomato paste, Worcestershire sauce, sugar and salt along with 1/2 cup of the juice reserved from the tomatoes.
  • Bring to a simmer and cook another minute.
  • Add the sauce to the slow cooker (be careful to not splatter any on yourself since it is hot).
  • Cover and cook on low 3 hours or until the chicken is tender but not yet falling apart.
  • Remove bay leaves before serving over hot rice, garnished with parsley.

Notes

This dish is best made with dark meat chicken.

Nutrition

Calories: 627kcal | Carbohydrates: 16g | Protein: 39g | Fat: 45g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 692mg | Potassium: 746mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1136IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 3mg

Nutritional values are approximate.

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Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Chunky vegetables everywhere, in every bite. Great flavor. Moist. And just a hint of spiciness.

Easy Creole Meatloaf

Its Chunky. As In Good-N-Chunky.

Now, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.

Grab a meatloaf pan, some ingredients, and get to meatloafing!

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Also try my Cajun meatloaf and my copycat of the meatloaf from Cracker Barrel.

Easy Creole Meatloaf
Print Pin
5 from 1 vote

Easy Creole Meatloaf

This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Course Main
Cuisine American
Keyword meatloaf
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 353kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  • Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  • Form into a loaf in the baking dish.
  • Spread the remaining ketchup over the top of the meatloaf.
  • Bake, covered, for 45 minutes.
  • Remove cover and bake for an additional 30 minutes.
  • Let stand 5 -10 minutes before slicing.

Notes

Also great sliced and served on toasted Texas toast for sandwiches!

Nutrition

Calories: 353kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 202mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg

Nutritional values are approximate.

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Buffalo Chicken Alfredo

Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. For my Buffalo wings that means some sort of dipping sauce. This Buffalo chicken Alfredo has that same great Buffalo flavor, with a built-in cool-down sauce. Creamy. Spicy. Cool. This really was a fantastic dish.

Buffalo Chicken Alfredo

Any Buffalo Chicken Will Do

I used some leftover Buffalo chicken that I made in the slow cooker, but you can also use my outstanding Buffalo chicken made on a Char-Broil Big Easy, the best cooker for all-things poultry.

If you aren’t a big fan of Buffalo chicken (you should be because it’s also awesome on a sub sandwich!), the Alfredo sauce over pasta is definitely great by itself. Or add some chopped rotisserie chicken.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my mushroom Asiago chicken.

Buffalo Chicken Alfredo
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4 from 1 vote

Buffalo Chicken Alfredo

Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. 
Course Main
Cuisine American
Keyword Buffalo, chicken, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 607kcal
Author Mike

Equipment

Ingredients

For the Buffalo chicken Alfredo

For the Alfredo sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • ¼ teaspoon ground white pepper
  • ½ cup Parmesan cheese grated
  • ¾ cup Mozzarella cheese shredded

Instructions

For the Buffalo chicken Alfredo

  • Warm the chicken.
  • Cook the pasta per package instructions. Drain well.
  • Add pasta to the Alfredo sauce and stir to coat.
  • Divide the pasta between 4 plates.
  • Top pasta with the warmed Buffalo chicken.
  • Garnish with chopped fresh cilantro and serve.

For the Alfredo sauce

  • Add butter and olive oil to a medium saucepan over medium heat. Stir until the butter is melted.
  • Add the garlic, cream, and white pepper.
  • Bring mixture to a simmer, stirring often.
  • Add the Parmesan cheese.
  • Simmer for 10 minutes stirring often, until the sauce is thickened.
  • Add the mozzarella and stir until melted.

Notes

Sprinkle with a little crumbled blue cheese for a nice ‘funky’ twist.

Nutrition

Calories: 607kcal | Carbohydrates: 5g | Protein: 12g | Fat: 61g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 4120mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2267IU | Vitamin C: 1mg | Calcium: 339mg | Iron: 1mg

Nutritional values are approximate.

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Cheeseburger Gnocchi

Cheeseburger gnocchi reminds me of a childhood canned favorite, RavioliOs, but taken to a whole new level. Making this dish wasn’t a whole lot harder than just opening a can either. Grab a big bowl on a cold day and you’ll definitely forget the weather. Creamy, cheesy, tomato-y beefy stick-to-your-ribs total goodness.

Cheeseburger Gnocchi

The Perfect Cold Weather Dish

I can’t say I’d change much about this recipe for cheeseburger gnocchi. It really hit the spot after shoveling snow from the driveway. I might substitute spicy bulk Italian sausage for the beef for a little kick and Italian-inspired flavor.

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This cheeseburger gnocchi has me jonesin’ for some cheeseburger soup now.

Cheeseburger Gnocchi
Print Pin
5 from 1 vote

Cheeseburger Gnocchi

Cheeseburger gnocchi reminds me of a childhood canned favorite, RavioliOs, but taken to a whole new level. 
Course Main
Cuisine American
Keyword burgers, cheese, potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 313kcal

Equipment

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add the onion. Season with salt and pepper and saute until just soft.
  • Add garlic and saute another minute.
  • Crumble in the ground beef and cook until no longer pink, about 5 minutes.
  • Drain any excess fat.
  • Stir in the mustard, diced and crushed tomatoes and the beef broth.
  • Season with more salt and pepper as desired.
  • Bring to a simmer.
  • Stir in the gnocchi and cover.
  • Continue simmering about 5 minutes or until the gnocchi is tender.
  • Add the heavy cream and cheese and stir until the cheese is melted.
  • Serve garnished with the green onions.

Notes

Serve with garlic bread for soppin’.

Nutrition

Calories: 313kcal | Carbohydrates: 2g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 353mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 2mg

Nutritional values are approximate.

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