Main Dishes Archives - Page 18 of 49

Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben sandwich. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

A Better Reuben

I prefer pastrami on my southern Reuben sandwich. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

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 slow cooker chopped corned beef Reuben sandwich. Like some kick to your sandwich? Try my spicy Reuben.

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5 from 1 vote

Southern Reuben Sandwich

I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

Course Main

Cuisine American

Keyword corned beef, sandwich

Prep Time 15

Total Time 15

Servings servings

Calories 754kcal

Equipment

Mixing Bowl

Ingredients

For the sauce mixture

1 cup mayonnaise
¼ cup ketchup
1-2 tablespoons sweet pickle relish
¼ teaspoon cayenne pepper

For the slaw mixture

½ cup sauce mixture from above
3 cups coleslaw mix

For the sandwich

Sauce and slaw mixtures from above
8 slices rye bread
4 slices Swiss cheese
1 pound pastrami sliced thin

Instructions

For the sauce mixture

Combine all ingredients.

For the slaw mixture

Combine all ingredients.

For the sandwich

Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
Divide cheese, meat and slaw mixture between 4 slices of the bread.
Top with remaining bread and serve.

Notes

Also great made with thinly sliced corned beef.

Nutrition

Nutritional values are approximate.

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BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure! BBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.

Get Smoky. Or Don’t.

I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.

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

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Also try my white garlic chicken pizza.

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5 from 1 vote

BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things.

Course Main

Cuisine American

Keyword BBQ, chicken, pizza

Prep Time 10

Cook Time 15

Total Time 25

Servings pizza

Calories 1859kcal

Author Mike

Ingredients

1 large pizza crust
½ cup your favorite BBQ sauce use hickory-flavored sauce for the best results
10 ounces chicken cooked, chopped or shredded
¼ cup red onion sliced
⅓ cup smoked mozzarella cheese shredded
⅓ cup Mozzarella cheese shredded
roasted jalapenos chopped, or substitute sliced pickled jalapenos
2 tablespoons cilantro chopped, for garnish

Instructions

Preheat oven per pizza crust instructions.
Brush some of the BBQ sauce over the pizza crust.
Combine chicken and BBQ sauce. Spread evenly over the crust.
Add onion, cheeses, and jalapenos.
Bake per crust instructions.
Garnish with chopped cilantro, slice and serve.

Notes

If you can’t find smoked mozzarella just add more regular mozzarella instead.

Nutrition

Nutritional values are approximate.

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Ham and Egg Sandwiches

My wife proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just great ham and egg sandwiches. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!

Make It Your Way

I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.

I’m Boiled Egg Challenged

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

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Also try my yummy ham salad sandwiches.

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5 from 1 vote

Ham and Egg Sandwiches

Nothing fancy here, just great ham and egg sandwiches.

Course Main

Cuisine American

Keyword eggs, ham, salad, sandwich

Prep Time 10

Total Time 10

Servings sandwiches

Calories 464kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

6 large eggs hard-boiled, peeled
1 teaspoon ground mustard
Kosher salt to taste
freshly ground black pepper to taste
1 cup mayonnaise
4 tablespoons fresh parsley chopped
12 slices white bread
2 tablespoons Dijon mustard
Thinly-sliced ham sandwich meat I chopped mine so the texture more closely matched that of the egg salad.

Instructions

Place the eggs into a large bowl.
Mash with a potato masher.
Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
Divide the egg mixture between 6 pieces of bread.
Divide the ham between the sandwiches.
Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.

Notes

I like to serve this on toasted bread, but toasting it is optional!

Nutrition

Nutritional values are approximate.

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Buffalo Chicken Tacos

My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic. Crunchy taco shell (I use crunchy shells whenever my taco ingredients aren’t crunchy) because I need that contrast between crunchy and well, not crunchy. Spicy, creamy chicken, sweet corn, fantastic avocado and a bit of cilantro. You won’t even realize that these Buffalo chicken tacos don’t have (or need) cheese on them, but if you’re missing it, just crumble a bit of blue cheese or Gorgonzola cheese over the tops before serving.

Sorta Different. Quite Delicious.

To give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.

If you think your tacos need even more of an extra kick, reach for some Cholula. It’s not crazy spicy, but it is crazy tasty.

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Also try my Buffalo chicken sandwiches.

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4 from 1 vote

Buffalo Chicken Tacos

My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic.

Course Main

Cuisine American

Keyword Buffalo, chicken, tacos

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 372kcal

Author Based on a recipe from Gimme Some Oven

Equipment

Saucepan

Ingredients

15 ounces whole kernel corn
3 cups Buffalo chicken I used our slow cooker version
½ cup blue cheese dressing
12-16 taco shells or substitute flour tortillas
4 cups iceberg lettuce shredded
2 avocados peeled, pitted, chopped
cilantro chopped, for garnish

Instructions

Warm the corn.
Warm the chicken. Stir in the salad dressing.
Heat the shells or tortillas as desired.
Divide lettuce between tacos. Add meat, corn and avocado.
Garnish with chopped cilantro and serve.

Notes

These tacos are also great served topped with Ranch dressing.

Nutrition

Nutritional values are approximate.

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Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging. I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning. Then it is browned quickly on the stovetop. Finally it’s transferred to the oven to finish the cooking. Done and yum!

Make Your Own Seasoning

I prefer to use my own Cajun seasoning in this Cajun stuffed chicken breast and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine. Of course you can use the store-bought stuff instead.

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Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.

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5 from 1 vote

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat.

Course Main

Cuisine American

Keyword Cajun, chicken

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 377kcal

Author Based on a recipe from The Stay At Home Chef

Equipment

Baking Dish

Ingredients

4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4″ thickness
1 tablespoon vegetable oil
½ cup pepper jack cheese shredded, divided
4 ounces mushrooms sliced
½ red bell pepper diced
½ green bell pepper diced
¼ sweet onion diced
4 teaspoons Cajun seasoning or more, to taste
4 tablespoons butter divided

Instructions

Preheat oven to 400 F.
Spray a 9″ x 13″ baking dish with non-stick spray.
Heat oil in large skillet.
Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
Divide mushrooms, peppers and onions between the breasts in the same fashion.
Top with the remaining cheese.
Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
Season outsides of rolled up chicken with the Cajun seasoning.
Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
Remove toothpicks, slice and serve.

Notes

Great when made using turkey breasts too!

Nutrition

Nutritional values are approximate.

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BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!

This Isn’t A Salad

Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

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

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Also try my pepper jack meatloaf.

Print Pin

5 from 1 vote

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.

Course Main

Cuisine American

Keyword meatloaf, sandwich

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 610kcal

Author Based on a recipe from The Cozy Apron

Equipment

Ingredients

1 ½ pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
1 ¾ cups bread crumbs possibly more
1 egg whisked
2 cloves garlic minced
½ small onion minced
1 tablespoon Worcestershire sauce
1 tablespoon parsley chopped
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cups your favorite BBQ sauce divided
8 hamburger buns
mayonnaise
8-12 slices bacon cooked
French-fried onions

Instructions

Preheat your oven to 350 F.
Line a baking sheet with foil.
Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
Bake 45-50 minutes or until the internal temperature reaches 165 F.
Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
Slather buns with mayonnaise.
Slice meatloaf and place on the buns.
Add bacon, a good dollop of BBQ sauce and some French-fried onions.
Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Nutritional values are approximate.

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Breakfast Pizza

I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.

Have It Your Way

Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.

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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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4 from 1 vote

Breakfast Pizza

This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.

Course Main

Cuisine American

Keyword breakfast, pizza

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 770kcal

Author Based on a recipe from Pillsbury

Equipment

Ingredients

1 tube refrigerated pizza crust
½ cup bacon coarsely chopped
6 eggs beaten
4 ounces cream cheese cubed
2 cups pepperjack cheese shredded
¼ cup red onion thinly sliced
cilantro chopped, optional

Instructions

Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to get crusty. Remove from oven.
Cook bacon over medium heat in a large skillet.
Drain all but 1 teaspoon of the drippings.
Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
Remove from heat and sprinkle egg over cooked dough.
Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
Remove from heat and garnish with cilantro.

Notes

A few slices of jalapeno on top make this pizza even better!

Nutrition

Nutritional values are approximate.

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Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

The Perfect Breakfast Sandwich

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.

Also try my cowboy breakfast sandwiches.

Print Pin

5 from 1 vote

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).

Course Breakfast

Cuisine American

Keyword breakfast, sandwich

Prep Time 10

Cook Time 15

Total Time 25

Servings sandwiches

Calories 625kcal

Author Based on a recipe from Big Bad Breakfast

Equipment

skillet

Ingredients

4 English muffins split
½ cup unsalted butter melted, divided
8 slices smoked ham thin
4 large eggs
1 teaspoon fresh thyme chopped (or a few pinches of dried thyme)
Kosher salt to taste
freshly ground black pepper to taste
¼ cup mayonnaise
Louisiana hot sauce
4 slices American cheese

Instructions

Preheat oven to 375 F.
Brush the insides of the muffins with 1/4 cup of the butter.
Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
Add the ham and brown on both sides. Remove.
Add remaining butter to the skillet.
Crack eggs into 4 silicon ring molds.
Sprinkle with thyme, salt and pepper.
Reduce heat to low and cook for 2 minutes or until the whites are almost done.
Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
Spread mayonnaise on the muffin halves.
Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Notes

You can substitute bacon for the ham.

Nutrition

Nutritional values are approximate.

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Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. The dressing is just the right combination of acid and sweet. It is truly the best dressing for an Asian-inspired salad. Instead of traditional croutons there are crunchy yummy fried Ramen noodles. They make for the perfect topping over the just-as-crunchy cabbage.

I love the dressing for this oriental chicken salad so much that I always double the recipe for it. The Ramen noodles stay crunchy in the dressing so you don’t get down to the bottom of the plate only to discover sad, soggy ‘croutons’. Don’t be afraid to double the amount of Ramen either.

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Also try my southern fried chicken salad.

Print Pin

5 from 2 votes

Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good.

Course Main

Cuisine American

Keyword Asian, chicken salad

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 948kcal

Author Mike

Equipment

Ingredients

For the salad

2 packages Ramen noodles spice mix discarded
3 tablespoons vegetable oil
3 cups chicken cooked, chopped
1 head green cabbage shredded
1 bunch green onion chopped
½ cup slivered almonds
3 tablespoons sunflower seeds

For the dressing

Instructions

For the dressing

Whisk together all ingredients

For the salad

Heat the oil in a large skillet over medium heat.
Crunch the noodles into the skillet and brown, 2-3 minutes.
Add the almonds and cook another minute. Remove from heat.
Place the remaining salad ingredients into a large bowl.
Add the Ramen noodles and toss.
Drizzle with the dressing, toss, and serve.

Notes

The dressing is crazy good. Double the amount and you won’t be sorry.

Nutrition

Nutritional values are approximate.

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Chicken Shawarma

This chicken shawarma recipe from Chef Richard Blais has quickly become a favorite lunchtime dish for us. It takes absolutely no time to make and uses ingredients I often have on hand. The chicken is fantastic, thanks to a Mediterranean-inspired rub, and it’s very tender (chicken thighs are another favorite in our house). And the yogurt sauce is fantastic, cooling and slightly sour. All wrapped in a warm pita. This dish gives our local gyro joint a run for its money!

Fat Is Flavor

You could substitute boneless skinless breasts when making chicken shawarma, but I guarantee that the end result won’t be as good. Thighs have more fat and more flavorful. And they’re super tender. If you do use breasts do not overcook them or they’ll quickly become tough.

Cook ‘Em Indoors Or Out

You could make the chicken indoors instead, using a Dutch oven or a skillet. Of course it won’t pick up that great grill flavor and aroma, but the marinade will make up for that. Just get the Dutch oven or skillet nice and hot and add the chicken. Cook a few minutes on each side, flipping once, until you get a little color and the internal temperature reaches 175 F.

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Also try my grilled meatball gyros.

Print Pin

5 from 1 vote

Chicken Shawarma

This chicken shawarma gives our local gyro joint a run for it’s money!

Course Main

Cuisine American

Keyword chicken, Indian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 515kcal

Author Based on a recipe from Richard Blais

Equipment

Ingredients

For the chicken marinade

¼ cup extra virgin olive oil
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
kosher salt
freshly ground black pepper
6 chicken thighs boneless skinless

For the yogurt sauce

1 cup Greek yogurt
2 limes juiced
1 clove garlic minced

For the pitas

6 pitas halved
¼ cup mint chopped
¼ cup cilantro chopped

Instructions

For the chicken marinade

In a bowl, whisk together the oil, cumin, paprika, allspice, turmeric, garlic powder and cinnamon. Season with salt and pepper to taste.
Add the chicken thighs, turning to coat. Set aside.
Fire up grill for direct and indirect cooking.
Shake off any excess marinade from the chicken and place the thighs onto the grill over direct heat. Note that the marinade contains oil which might cause flare-ups. If you do encounter a flare-up simply move the chicken to indirect heat until it stops.
Cook chicken until lightly charred and the internal temperature reaches 175 F.
Transfer chicken to platter. Cover and let rest 5 minutes.

For the yogurt sauce

Whisk together the yogurt, lime and garlic. Season with salt and pepper to taste.

For the pitas

Slice chicken into strips and divide between the pitas.
Add chopped mint and cilantro and the yogurt sauce.

Notes

You can make these using chicken breasts, but they are much better made with dark meat.

Nutrition

Nutritional values are approximate.

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