Category: Main Dishes

6-Bean Beef and Sausage Chili

There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!

Sausage Makes for Great Chili

The sausage adds such a great flavor. People often aren’t expecting it. This chili has chunks of beef, like you’re looking forward to, that are countered by the different texture and bite (I used hot sausage) of the sausage. The beans, well, the more the merrier. I just love the texture and flavor, particularly when there is a large variety of beans in the bowl.

6-Bean Beef and Sausage Chili

What’s This Pasta Thing?

My wife prefers her 6-bean beef and sausage chili over spaghetti. I had never seen or heard of such a thing before I moved to Indiana. But, I made her a small pot of pasta so she too could enjoy this great chili.

I like to use my good ole trusty Dutch oven to make this chili 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 prime rib chili.

6-Bean Beef and Sausage Chili
Print Pin
4 from 1 vote

6-Bean Beef and Sausage Chili

There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!
Course Main
Cuisine American
Keyword beans, beef, chili, sausage
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 376kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown meats in a large pot or Dutch oven. Drain if desired.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Serve garnished with sour cream, cheddar, and chopped green onions.

Notes

Feel free to substitute hot Italian sausage for a nice little kick!

Nutrition

Calories: 376kcal | Carbohydrates: 9g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1250mg | Potassium: 643mg | Fiber: 3g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 4mg

Nutritional values are approximate.

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

Ham Salad Sandwich

I was digging around in the freezer when I came across a container of leftover smoked ham. My first thought was to make your standard ham-and-cheese sandwiches, but after more pondering, I decided that a ham salad sandwich would be way better. And it was. So much better.

Ham Salad Sandwich

A Great Ham Salad For Wraps, Too

This ham salad was fantastic on a sandwich. It has a nice bit of a crunch, and a little kick from the Cajun seasoning (I used more than a dash). The salad is also great in a wrap. And even fantastic on crackers. Got a fru-fru fancy luncheon planned? Yep, finger sandwiches with this salad are bound to impress everyone.

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!

DASH Electric Rapid Egg Cooker for Hard Boiled/Poached/Scrambled Eggs or Omelets with Auto Shut-Off Feature, Black, 7 Egg Capacity
DASH Electric Rapid Egg Cooker for Hard Boiled/Poached/Scrambled Eggs or Omelets with Auto Shut-Off Feature, Black, 7 Egg Capacity

You can use precooked ham from your grocery instead of a home-smoked one, of course.

Also try my delicious ham and egg sandwiches.

Ham Salad Sandwich
Print Pin
4 from 1 vote

Ham Salad Sandwich

This ham salad was fantastic on a sandwich. Nice crunch, and a little kick from the Cajun seasoning (I used more than a dash). it’s also great in a wrap.
Course Main
Cuisine American
Keyword ham, salad, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 315kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Pulse ham in a blender or food processor a few times to chop it further. Do not over-blend and create a paste.
  • Remove to a medium bowl.
  • Add the pickle to the blender or food processer and pulse a few times.
  • Remove to the bowl with the ham.
  • Add celery, onion, mustard, and mayonnaise.
  • Mix well.
  • Gently fold in the eggs.
  • Add Cajun seasoning and salt and pepper to taste.
  • Serve on a nice crusty bread or as a topping for crackers.

Notes

I like these sandwiches with dill pickle slices!

Nutrition

Calories: 315kcal | Carbohydrates: 2g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 975mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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

Stromboli

This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli. They’re stuffed with all of your favorite flavors. From onions and peppers to pepperoni and olives and of course, lots of cheese. You can make the stuffing ahead of time, too. And the leftovers (if you actually have any) keep well and make for a great, easy lunch.

Stromboli

Don’t Go Crazy Stuffing Them

You can add just about anything to the stuffing, but don’t add so much that it becomes difficult to roll. Trust me, I’ve learned this the hard way. More is NOT better. Your dough might tear and that is a bad thing. Keep your stromboli simple and they’ll come out fantastic!

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

Also try my easy sausage and stromboli sandwiches.

Stromboli
Print Pin
5 from 1 vote

Stromboli

This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli stuffed with all of your favorite flavors, from onions and peppers to pepperoni and olives and of course, lots of cheese. 
Course Main
Cuisine American
Keyword stromboli
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 738kcal
Author Mike

Equipment

Ingredients

Instructions

  • Crumble the sausage into a large skillet over medium-high heat. Lightly brown. Remove to a large bowl.
  • Add the onion and peppers to the skillet and saute until they just start to soften.
  • Add in the garlic and Italian seasoning. Stir. Add to bowl.
  • Add the ham, pepperoni and olives to the bowl and stir to combine.
  • Lightly flour a work surface. Roll out one tube of crust until it is about 10″ x 14″.
  • Top flour with half of the toppings, leaving a 1″ border around the edges.
  • Sprinkle with half of the cheese.
  • Whisk together the egg and one tablespoon of warm water in a cup or small bowl. Brush onto edges of the dough.
  • Beginning along the long edge, roll up the dough to form a log. Pinch in the edges and seems. Transfer to a large baking pan that has been sprayed with non-stick spray.
  • Repeat with other tube of dough and remaining toppings.
  • Preheat oven to 375 F. Let stromboli rest while the oven heats.
  • Bake 20-30 minutes or until the tops get golden brown.
  • Let rest 10 minutes before slicing and serving.

Notes

Add some chopped pepperoni to the filling for more yummy greatness!

Nutrition

Calories: 738kcal | Carbohydrates: 7g | Protein: 38g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1684mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 36mg | Calcium: 590mg | 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)

Kicked Up French Dip Sandwiches

I recently made a yummy pot roast sandwich. As soon as we finished off all of the pot roast I was already jonesin’ for more. Instead of making the same thing again, I made kicked up French dip sandwiches. What’s great about them? The addition of a tasty creamy horseradish sauce and caramelized onions. The result was over-the-top good. Super tender meat with great beefy flavor, wonderful onions, and a horseradish kick to boot.

Kicked Up French Dip Sandwiches

A Better French Dip

I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Not ‘kicked up French dip sandwiches’, but still good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions.

I got the inspiration from my pot roast sandwich, which is actually my take on the same sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. Their tremendously tender super-flavorful beef sandwiches are a big favorite of mine anytime I’m in town.

Amazon Fresh - Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)
Amazon Fresh – Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)

Also try my French dip crescents.

French Dip Sandwiches
Print Pin
5 from 1 vote

Kicked Up French Dip Sandwiches

I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions.
Course Main
Cuisine American
Keyword sandwich
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 696kcal
Author Mike

Equipment

Ingredients

Caramelized onions

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 small sweet onions sliced thin
  • 1 tablespoon sugar

Instructions

  • Heat oil in a large Dutch oven over high heat.
  • Add the beef and brown on all sides.
  • Reduce heat to medium-low.
  • Add broth, soup, and beer.
  • Simmer for 7-8 hours, turning occasionally, until meat is falling apart and tender.
  • Remove meat and let rest for 10 minutes before slicing or chopping.
  • Place chopped meat into a separate pot.
  • Add a ladleful or two of the broth sauce. Keep warm.
  • Warm the bread.
  • Slather both sides of the bread with the horseradish sauce.
  • Add meat and cheese. Top with the onions.
  • Serve with a bowl of strained broth for dipping.

Caramelized onions

  • Heat oil and butter in a large skillet over medium-high heat.
  • Add the onions and cook until they start to brown.
  • Reduce heat and continue to cook the onions until they are golden brown and caramelized, 10-15 minutes.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 696kcal | Carbohydrates: 41g | Protein: 57g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 398mg | Potassium: 1072mg | Fiber: 3g | Sugar: 25g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 6mg

Nutritional values are approximate.

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

Creole Beef Debris Po Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux. The beef takes a while to cook, but it is oh so worth it, and as an added bonus, your house will smell terrific while it is cooking!

Creole Beef Debris Po Boy

Pot Roast On A Bun

This is the perfect cold-weather recipe. You’re rewarded in the end with the best sandwich meat you can find. Yeah, you could eat it more like a pot roast, but for me, the real winner is a po boy. I just cannot get enough of that great flavor and the delicious juice-soaked bread. It makes for a messy sandwich, and messy is always good!

I served the Creole beef debris po boy on toasted bread, topped with Chez John’s Kaw-Cajun Comeback sauce. It was a dripping, messy, fantastic sandwich. Remember my rule: the messier, the better and this sandwich is absolutely perfect. Like my Drunken Cajun chicken po boy.

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

Also try my cube steak po boy. It’s a bit different but a whole lot of delicious! And so is my Oh Boy Po Boy!

This recipe is based on a recipe from Louisiana Kitchen and Culture.

Creole Beef Debris Po Boy
Print Pin
5 from 1 vote

Creole Beef Debris Po’Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux.
Course Main
Cuisine Creole
Keyword beef, Creole, sandwich
Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings 8
Calories 980kcal
Author Based on a recipe from Louisiana Kitchen and Culture magazine

Equipment

Ingredients

For the Creole beef debris

For the po’boys

  • 4 loaves French bread halved lengthwise
  • Kaw-Cajun Comeback sauce
  • 2 tomatoes sliced
  • ½ head iceberg lettuce shredded
  • 1 red onion sliced thin

Instructions

For the Creole beef debris

  • Preheat oven to 425 F.
  • Warm all of the beef broth in a pot over low heat.
  • Heat 1/2 cup of the oil in a large Dutch oven over medium heat.
  • Sprinkle the oil with flour and whisk continuously, 15-20 minutes or until the roux has turned the color of chocolate.
  • Slowly whisk in 6 cups of beef broth. Bring to a boil then reduce to a simmer and let simmer 5 minutes.
  • Strain roux through a wire-mesh strainer and reserve.
  • Wipe out the Dutch oven. Add remaining 1/2 cup of oil over medium-high heat.
  • Working in batches, sprinkle chuck with Creole seasoning and sear until brown. Remove to a bowl or large plate.
  • Add the onions to the Dutch oven along with 1 cup of water. Saute 12 minutes, stirring often.
  • Add the pepper, celery and garlic.Saute 5 minutes.
  • Add the tomato paste and hot sauce, if desired, and saute 3 minutes.
  • Add remaining 2 cups of beef broth and stir, simmering, for 5 minutes.
  • Add meat to pot.
  • Add the roux mixture.
  • Stir gently. Add water, if needed, to completely cover the meat.
  • Cover the Dutch oven and bake for 20 minutes. Note: If your Dutch oven lid doesn’t fit tightly, cover the pot with a piece of aluminum foil and then add the lid.
  • Reduce heat to 200 F and bake for 8 hours.
  • Remove from oven. Skim off any fat on the top.
  • Remove beef to a cutting board, let cool slightly, and shred.
  • Bring gravy mixture to a boil and simmer for 20 minutes, stirring often, until thickened.
  • Add the meat back along with the green onions.
  • Stir and serve.

For the po’boys

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don’t be shy with it.
  • Add meat, tomatoes, lettuce and onions.Cut each loaf into 3 sandwiches.
  • Serve with lots of paper towels.

Notes

I also love these sandwiches made with mayonnaise instead of the comeback sauce.

Nutrition

Calories: 980kcal | Carbohydrates: 26g | Protein: 72g | Fat: 67g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 1247mg | Potassium: 1718mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1302IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 9mg

Nutritional values are approximate.

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

Steakhouse Grinder

Put it between two slices of bread and I’ll eat it. That’s why we have sandwich night (and day) here often. Sometimes that means a little work. I was a little rushed for time one evening, so I made this version of a steakhouse grinder from Kraft. I was relatively skeptical how it would work out. Would the A-1 steak sauce be too overwhelming?

Well, no, is the answer! The A-1 complimented the vegetables perfectly, giving the sandwich a nice little twang that really, really worked for me. Melted cheese, sauteed onions and mushrooms to boot… you just can’t go wrong.

Steakhouse Grinder

Messy Is Good

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! Interested in the awesome southwestern quinoa salad we had on the side? Click here for the recipe.

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 ham and cheese grinder.

Steakhouse Grinder
Print Pin
5 from 1 vote

“Steakhouse” Grinder

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! 
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 213kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

  • 1 tablespoon A-1 steak sauce or more
  • 1 medium onion cut into slices
  • 1 cup mushrooms sliced thin
  • deli meat
  • deli cheese sliced
  • 2 sub rolls
  • mayonnaise

Instructions

  • Preheat oven to 400 F.
  • Heat a skillet over medium heat and add the steak sauce, onion, and mushrooms. Stir well.
  • Saute until vegetables start to soften.
  • Lightly toast the bread in the oven.
  • Place meat and cheese on bottom buns and return to oven under broiler until cheese melts. Keep an eye on them or they’ll burn.
  • Spread bun tops with mayonnaise.
  • Top bottoms with meat and cheese mixture and serve.

Notes

The onion mixture is great on hamburgers, too.

Nutrition

Calories: 213kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 256mg | Fiber: 3g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 11mg

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)

Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring … Continue reading “Taco Pasta”

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring of handheld tacos, try this instead.

Taco Pasta

A Delicious Main Dish. And A Side Salad?

There’s a lot of great flavor in this taco pasta. The addition of flavorful meat makes for a quick and easy dinner dish. But you can also serve this as a side dish by just leaving out the meat.

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

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

I love my homemade taco seasoning. I make a huge batch and always have it on hand.

Taco Pasta
Print Pin
4 from 1 vote

Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor.
Course Main
Cuisine American
Keyword pasta, taco
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 740kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions. Reserve 1/2 cup of the pasta water before draining. Drain well.
  • Brown the ground beef in a large pot.
  • Add onion and cook until just starting to soften.
  • Add the garlic and cook another 30 seconds.
  • Add the taco seasoning and salsa. Stir. Reduce heat and let simmer for 5 minutes.
  • Stir in the pasta, cream cheese and sour cream. Stir until the cheese is melted.
  • Season with salt and pepper, to taste.
  • Serve topped with shredded cheese and jalapenos and/or cilantro if desired.

Notes

Use a thick salsas or your pasta will end up runny.

Nutrition

Calories: 740kcal | Carbohydrates: 54g | Protein: 34g | Fat: 43g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1433mg | Potassium: 712mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1801IU | Vitamin C: 6mg | Calcium: 218mg | 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)

Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!

Cheeseburger Soup

Nice And Creamy Good

I’ve seen a few variations on this recipe for cheeseburger soup around the web. We decided to make a few more changes of our own. In particular, we substituted extra sharp cheddar and Fontina cheeses for the usual Velveeta. The result is so creamy cheesy good. For even more creaminess, use half the milk specified and add in some heavy cream.

Amazon Fresh - Beef Broth, Carton, 32 oz
Amazon Fresh – Beef Broth, Carton, 32 oz

Instead of crumbling the burger into the soup we made tiny meatballs. This made for a little more snazzy appearance and a feel of that more like a cheeseburger. For more great cheeseburger flavor, make a big ole batch of my cheeseburger gnocchi.

This recipe is based on a recipe from The Spice Garden.

Cheeseburger Soup
Print Pin
4 from 1 vote

Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
Course Main
Cuisine American
Keyword burgers, cheese, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 598kcal
Author Based on a recipe from The Spice Garden

Equipment

Ingredients

  • 3 medium potatoes peeled and cut into 1/2″ cubes
  • 1 medium carrot peeled and diced
  • 1 small sweet onion diced
  • ½ medium green bell pepper diced
  • 1 small jalapeno seeded and minced
  • 14 ounces beef broth
  • 2 cloves garlic minced
  • ½ teaspoon ground black pepper plus more
  • kosher salt
  • 1 pound ground beef
  • 1 tablespoon butter
  • 4 ounces mushrooms sliced
  • 2 ½ cups milk divided
  • 3 tablespoon all-purpose flour
  • 4 ounces extra sharp cheddar cheese cubed
  • 4 ounces Fontina cheese cubed

For garnish

  • 4 slices bacon cooked, crumbled
  • 1 green onion chopped

Instructions

  • Place the potatoes, carrot, onion, bell pepper, jalapeno, broth and garlic into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and continue simmering until the potatoes are starting to soften, about 10 minutes.
  • Meanwhile, season the ground beef with salt and pepper. Form into small balls.
  • Melt the butter in a large skillet. Add the meatballs and cook until browned on all sides. Add the meatballs to the soup.
  • Add the mushrooms to the skillet. Stir and cook until softened. Add to the soup.
  • Add 1 1/2 cups of the milk to the soup and return to a simmer.
  • Add remaining milk to a large cup or bowl. Stir in the remaining flour until smooth. Slowly add the mixture to the soup while stirring. Continue stirring until the soup thickens.
  • Add the cheese to the soup and melt, stirring occasionally.
  • Serve soup warm with crumbled bacon and green onion as garnish.

Notes

Substitute pepper jack cheese for some of the cheddar for a nicely spicy soup!

Nutrition

Calories: 598kcal | Carbohydrates: 34g | Protein: 32g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 730mg | Potassium: 1097mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2320IU | Vitamin C: 36mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.

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

Homemade Chicken Nuggets

Well, I’ll be. You could just knock me over with a feather. These little yummy homemade chicken nuggets taste even better than those little things you’d get at all of the fast food restaurants! The texture is exactly the same. So much so you’ll think you’re at a McDonald’s. They’re crazy addicting, that’s for sure.

Homemade Chicken Nuggets

Fast Food That Isn’t Like Fast Food

We really liked these homemade chicken nuggets. They were very flavorful and were almost like eating just-fried chicken bites. They’re highly addicting. It’s a good thing I made a lot of them.

We served these with warmed Russ and Frank’s Sassy BBQ sauce and some homemade sweet-and-sour dipping sauce.

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

What else would go with these little yum-yums? Yeah, homemade McDonald’s fries. For a more ‘adult’ version, try my Parmesan chicken bites or my crazy-yummy blackened chicken fingers..

Copycat McDonald's Sweet and Sour Sauce
Print Pin
4 from 1 vote

Homemade Chicken Nuggets

Well, I’ll be. You could just knock me over with a feather. These little yummy homemade chicken nuggets taste even better than those little things you’d get at all of the fast food restaurants! 
Course Appetizer
Cuisine American
Keyword chicken nuggets, homemade
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 423kcal
Author Based on a recipe from Girli Chef

Equipment

Ingredients

For the nuggets

For the egg wash

  • 2 eggs beaten with 1 teaspoon of water

For dredging

For dipping

Instructions

  • Pour 2″ of oil into a skillet, deep fryer or Dutch oven. Heat to 350 F.
  • Place all of the nugget ingredients into a food processor and pulse until it is well combined and forms a paste. If you are using ground chicken, combine all of the ingredients in a large bowl.
  • Line a baking pan with parchment paper.
  • Place the egg wash into a pie pan.
  • In another pie pan place the dredging ingredients.
  • Roll the chicken into small balls (about the size of a big marble).
  • Roll the chicken around in the dredging mixture. Shake off any excess.
  • Roll the chicken around in the egg wash. Shake off any excess.
  • Roll the chicken around in the dredging mixture again.
  • Shake off any excess and place on the parchment paper.
  • Using the back of a spoon, lightly press down on each chicken ball to flatten it out to form a nugget.
  • Working in batches, dip the nuggets in flour one more time.
  • Shake off the excess and add to the oil.
  • Fry on each side about 3-4 minutes or until golden brown and cooked through.
  • Remove to a paper towel-lined plate.
  • Serve warm with your favorite dipping sauces.

Notes

These freeze well and can be easily reheated in the oven or an air fryer.

Nutrition

Calories: 423kcal | Carbohydrates: 48g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1360mg | Potassium: 628mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 4mg

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

Skillet Cornbread Pizza

This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one. It’s a really fun twist on the ‘usual’ pizza. You can add pretty much the same ingredients you’d find on any pizza. Since there’s no sauce on top, just serve the slices with a little (warmed) pizza sauce on the side for dipping.

Skillet Cornbread Pizza

A Fun Take On Pizza

You get a good little crunch off the cornbread if you let it get good and browned (not burned!) on the sides and bottom. I think these are rather fun to eat. And they’re mighty easy to make. Skillet cornbread pizza is a really tasty alternative to boring frozen pizza night!

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my pizza skillet bake.

Skillet Cornbread Pizza
Print Pin
5 from 1 vote

Skillet Cornbread Pizza

This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one. 
Course Main
Cuisine American
Keyword cornbread, pizza, skillet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 486kcal
Author Based on a recipe from Martha White

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Beat the egg in large bowl.
  • Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
  • Stir in the remaining ingredients except the sauce.
  • Pour mixture into a 8-9″ cast iron skillet and spread out evenly with a spatula.
  • Bake 20-30 minutes or until the cornbread is done and is golden brown.
  • Serve with warm sauce for dipping or drizzle the sauce over top.

Notes

Leftovers can be refrigerated and reheated in the oven.

Nutrition

Calories: 486kcal | Carbohydrates: 11g | Protein: 25g | Fat: 38g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1487mg | Potassium: 547mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1097IU | Vitamin C: 37mg | Calcium: 381mg | 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)