Category: Main Dishes

Stove Top Stuffing Meatloaf

This is the world’s easiest, tastiest meatloaf. Stove Top stuffing meatloaf is our absolute go-to dish when we’re hankerin’ for some good ole comfort food. Hot out of the oven, or leftover and served as a sandwich, it doesn’t matter. This is always on the top of our list. As a bonus, it’s easy to keep all of the ingredients on hand. We can make dinner without a lot of planning ahead or fuss.

Stove Top Stuffing Meatloaf

Picking Your Stuffing

There are a lot of varieties of Stove Top Stuffing mix out there. We really like the chicken-flavored one in this Stove Top Stuffing meatloaf. The stuffing adds the best flavor to the meatloaf. And when you’re in a rush, grabbing that box of mix is sure quicker and easier than making it yourself from scratch.

Nothing Fancy

Yeah, I know. It’s easy and it ain’t fancy. But this sure hit the spot.

Stove Top Stuffing Mix, Chicken, 6 oz
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I always make extra gravy. I’m a gravy-aholic. There’s nothing worse than not having enough gravy.

Check out my list of my favorite meatloaf recipes!

Stove Top Stuffing Meatloaf
Print Pin
5 from 1 vote

Stove Top Stuffing Meatloaf

The stuffing adds the best flavor to the meatloaf.
Course Main
Cuisine American
Keyword meatloaf
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 316kcal

Equipment

Ingredients

  • 1 package Stove Top stuffing I used chicken-flavored
  • 1 cup hot water
  • 2 packages brown gravy mix or 3, if you want extra gravy for sides such as mashed potatoes
  • 1 ½ pounds ground beef
  • 1 cup cold water
  • 2 large eggs beaten

Instructions

  • Preheat your oven to 350 F. Make the meatloaf while it's warming up.
  • Empty the stuffing mix into a medium-sized bowl. Pour the hot water over the top and stir lightly. Let sit for 5 minutes to absorb the water.
  • In another medium-sized bowl combine 1 package of the brown gravy and the cold water. Stir until the mix is dissolved.
  • Add the ground beef and beaten egg. Using your hands, mix well.
  • Add the stuffing mix to the meat mixture and combine well. Make sure you get the stuffing distributed evenly throughout.
  • Line a deep baking dish with foil or spray lightly with cooking spray.
  • Add the meat mixture to the pan and form into a loaf.
  • Bake 45-55 minutes or until no longer pink and the internal temperature reaches 160 F. Remove from the oven and let rest 5 minutes.
  • Prepare the other package of gravy per package instructions.
  • Slice meatloaf and serve with the gravy.

Notes

Fantastic served with mashed potatoes. Or French fries.

Nutrition

Calories: 316kcal | Carbohydrates: 16g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 375mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Calcium: 43mg | Iron: 3mg

Nutritional values are approximate.

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Rotisserie Chicken-Seasoned Shake’N Bake Pork Chops

One of my favorite things to make is baked pork chops. As a kid, Shake’N Bake was often a go-to dinner and it still is for me to this day. But, I admit, I like to stir things up a bit by making my own mix. I like to make all sorts of different flavors. I was walking into the grocery store the other day and of course they make sure that I’m instantly surrounded by the aroma coming from the rotisserie chicken roasters. However, my first thought wasn’t to go snag a chicken. Instead, it was “Oh, I gotta make rotisserie chicken-seasoned Shake’N Bake pork chops”!

Rotisserie Chicken-Seasoned Shake'N Bake Pork Chops

Wonderfully Delicious

Indeed, these pork chops taste just like what you’d expect. Yes, you can use this mix on chicken. But me, I love baked pork chops even more so that’s what I made! These rotisserie chicken-seasoned Shake’N Bake pork chops really hit the spot. I made these three times in one week that’s how much I love this mix!

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Also try my chipotle shake’n bake on pork chops. Or chicken.

Rotisserie Chicken-Seasoned Shake'N Bake Pork Chops
Print Pin
5 from 1 vote

Rotisserie Chicken-Seasoned Shake’N Bake Pork Chops

I was blown away by how much I loved this rotisserie chicken-seasoned Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!).
Course Seasoning
Cuisine American
Keyword baked, pork chops
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Calories 466kcal
Author Mike

Equipment

Ingredients

Curry Shake’N Bake

Instructions

Curry Shake’N Bake

  • Combine the dry ingredients in a bowl.
  • Add the oil and stir until the lumps are all gone.

For pork chops

  • Preheat oven to 425 F.
  • Rinse chops and pat dry.
  • Working in batches, transfer chops to a resealable bag.
  • Add Shake'n Bake mix.
  • Seal and shake to coat chops.
  • Shake off excess coating and transfer chops to a foil-lined baking sheet.
  • Bake for 20-25 minutes or until done.

For chicken

  • Preheat oven to 400 F.
  • Working in batches, transfer chicken pieces to a resealable bag.
  • Add Shake'n Bake mix.
  • Seal and shake to coat chicken.
  • Shake off excess coating and transfer chicken to a foil-lined baking sheet.
  • Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Notes

Store the seasoning mix in an air-right container for up to 2 months until ready to use.

Nutrition

Calories: 466kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Sodium: 2340mg | Potassium: 261mg | Fiber: 5g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg

Nutritional values are approximate.

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Spaghetti and Meatball Nests

I’ve found spaghetti and meatballs to be a welcome go-to meal this fall. Usually that means making them in the slow cooker. My favorite recipe is absolutely delicious and uses ingredients I (luckily) always have on hand. As good as that is, I’ve made it enough times now that I might have been burning out on it. Time for something a bit different. Same great flavors, but more fanciful. These spaghetti and meatball nests are crazy easy to make and mighty fun to eat! And I love the little crust on the pasta!

Spaghetti and Meatball Nests

Not Complicated But Oh So Good

The original recipe for these spaghetti and meatball nests called for Italian sausage, which would also be fantastic. I happened to stock up on frozen pre-made meatballs just before access to the grocery store became more limited, so that’s what I used! Smoked sausage would be great too, or you can go meatless and use something like a good mushroom spaghetti sauce. Yum!

I highly recommend that you hand grate or shred your cheeses in anything you make. It really makes a huge difference in taste and texture. And the hand-done stuff melts better, too!

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This recipe was based on a recipe from Johnsonville.

Spaghetti and Meatball Nests
Print Pin
5 from 1 vote

Spaghetti and Meatball Nests

The original recipe called for Italian sausage, which would also be fantastic. I happened to stock up on frozen pre-made meatballs just before access to the grocery store became more limited, so that’s what I used! 
Course Main
Cuisine American
Keyword meatballs, spaghetti
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 408kcal
Author Inspired by a recipe from Johnsonville

Equipment

Ingredients

  • 12 meatballs frozen prepared, thawed
  • 1 ¾ cup marinara sauce divided
  • ½ pound spaghetti broken in half
  • 1 egg
  • ¼ cup Parmesan cheese grated
  • ¼ cup Mozzarella cheese shredded
  • 1 teaspoon dried basil or Italian seasoning

Instructions

  • Place meatballs in a medium saucepan with 1 1/2 cups of the marinara sauce.
  • Bring to a boil then reduce to a simmer and continue simmering, stirring occasionally, while preparing the rest of the dish.
  • You want to heat the meatballs thoroughly.
  • Preheat oven to 400 F.
  • Spray a large muffin pan with non-stick spray.
  • Use a pan that holds 12 muffins. You can get by with a 9-muffin pan and enjoy the remaining meatballs on the side (or just heat 9!).
  • Cook the halved spaghetti according to the package directions.
  • Rinse and drain well.
  • In a bowl, stir together the egg, Parmesan cheese, mozzarella cheese, remaining 1/4 cup of the marinara sauce and spaghetti. Make sure the spaghetti is well coated.
  • Divide the spaghetti mixture into 12 of the muffin pan cups. Using your finger, make an indentation in the middle of each cup to create a nest.
  • Bake for 13-15 minutes or until the spaghetti is set. You don't want it to get crunchy, so check it after 13 or so minutes.
  • Transfer spaghetti nests to a platter. I used a spatula and tongs to both support the nests on the bottoms and sides. Be careful, some may want to fall apart on you. It won't be the end of the earth if they do!
  • Add a meatball to each nest then divide the sauce over the tops.
  • Sprinkle with additional Parmesan cheese and a little dried basil and Italian seasoning and serve.

Notes

Also great with Pecorino-Romano cheese.

Nutrition

Calories: 408kcal | Carbohydrates: 49g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 748mg | Potassium: 635mg | Fiber: 4g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 3mg

Nutritional values are approximate.

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Beef and Bean Burritos with Red Chile Chimayo

We were in Cincinnati for the weekend, visiting our favorite foodie destination, Jungle Jim’s, when we decided to stop at a Mexican restaurant for dinner. That meal got me thinking… boy, I haven’t made a decent Mexican dish at home in a long time. Time to remedy that! So as soon as we got home I made some beef and bean burritos with red chile chimayo. And boy, was I ever happy that I did because my Mexican-food-inspired desires were more than satisfied!

Beef and Bean Burritos with Red Chile Chimayo

The Sauce Is Incredible

The real start of the beef and bean burritos with red chile chimayo is the red chile chimayo. That’s the sauce that goes over the burritos after they have been lightly fried in oil.

I highly recommend that you shred or grate your 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. It’s a chili powder-infused sauce that has hints of garlic, cumin, onion and oregano. It has an amazing flavor that makes the burritos really something special. I would not hesitate to double the recipe for the chimayo. I would also be more than happy to use it in other dishes.

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Also try my beef and bean burritos!

Beef and Bean Burritos with Red Chile Chimayo
Print Pin
5 from 1 vote

Beef and Bean Burritos with Red Chile Chimayo

Incredibly tasty and very easy to prepare, these burritos are amazing!
Course Main
Cuisine American
Keyword burrito
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 494kcal

Equipment

Ingredients

For the beef and bean burritos

For serving

  • cilantro chopped
  • Mexican cheese blend shredded
  • black olives sliced
  • sour cream
  • salsa
  • avocado seeded, skinned, sliced

For the red chile chimayo

Instructions

For the beef and bean burritos

  • Heat a large skillet over medium-high heat.
  • Crumble in the ground beef.
  • Stir in the taco seasoning.
  • Cook until the beef is nearly done.
  • Reduce meat to low and add the beans. Stir.
  • Place the tortillas on a microwave-safe plate.
  • Cover with a slightly damp paper towel.
  • Microwave for 30 seconds.
  • Divide the ground beef mixture between the tortillas. Add the rice and cheese to each.
  • Roll up the tortillas into burritos.
  • Wipe out the skillet you used to brown the beef.
  • Add the oil and return the heat to medium-high.
  • Working in batches of two, add the burritos to the oil and heat until brown. Turn the burritos often to brown on all sides.
  • Remove to plates for serving, topping with the chimayo and any desired toppings.

For the red chile chimayo

  • Add the chile powder to a medium bowl and whisk in 1 cup of the chicken broth. Whisk until there are no longer any lumps.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes, stirring.
  • Add the garlic and saute for another 2 minutes.
  • Add the cumin, oregano, and cinnamon. Cook while stirring constantly for 2 minutes.
  • Add the chile powder and broth mixture to the skillet and stir.
  • Bring the mixture to a simmer but do not boil.
  • Season with the salt.
  • Reduce the heat to a slow simmer and let simmer for 20-30 minutes (or longer) until the sauce is the consistency you want.
  • Keep warm until ready to use.

Notes

Make extra sauce and use it on tacos!

Nutrition

Calories: 494kcal | Carbohydrates: 39g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 2470mg | Potassium: 701mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6632IU | Vitamin C: 4mg | Calcium: 487mg | Iron: 8mg

Nutritional values are approximate.

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Jalapeno Cheddar Meatloaf

Nothing beats meatloaf when it comes to a quick, easy, delicious dinner dish. Perfect on a cold night. And who doesn’t love the leftovers? Meatloaf sandwiches are one of my all-time favorites! But, no need to have boring meatloaf. Chewy? Ew. Dry? Ew-ier. Boring? No! This jalapeno cheddar meatloaf is what meatloaf is supposed to be. Crazy moist. Lightly spicy. And oh, so tender. I’ll take two slices (but don’t tell anyone)!

Jalapeno Cheddar Meatloaf

Cheesy Greatness

I used cheddar in my jalapeno cheddar meatloaf. I know, Mr. Obvious, right? But you don’t have to go with cheddar. Pepper jack is fantastic, too. Or use a Mexican blend. Any good melting cheese will work.

I highly recommend that you shred or grate your 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.

If you like little cheese ‘nuggets’ in your meatloaf, use cubed cheese instead. I would recommend that you cut your cheese (yeah, I said that) into small cubes so they get nice and melty soft. You don’t want to hit a hard chunk of cheese when you take a bite.

Is It Hot In Here?

Want more heat? Use a habanero or serrano pepper instead of the jalapeno. Substitute a hot cheese for the cheddar. And a few good splashes of hot sauce added to the ketchup in the glaze never hurt anyone either!

Want less heat? Bell pepper or poblano peppers are a great substitute.

Make Me A Sandwich!

I like to slice the leftover meatloaf into thin (sorta) slices. I heat a bit of oil in a skillet then add the slices to warm them up and give them a little char. Then, I serve them on thick toasted Texas toast with ketchup. Or on hamburger buns!

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Also try my copycat Cracker Barrel meatloaf.

Jalapeno Cheddar Meatloaf
Print Pin
3.50 from 2 votes

Jalapeno Cheddar Meatloaf

Deliciously moist with a nice spicy kick!
Course Main
Cuisine American
Keyword meatloaf, spicy
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings 8
Calories 312kcal

Equipment

Ingredients

For the meatloaf

For the topping

Instructions

For the topping

  • In a small bowl, combine ketchup, brown sugar, and mustard.

For the meatloaf

  • Preheat oven to 350 F.
  • Spray a loaf pan or baking dish with non-stick spray.
  • Place the ground beef in a large bowl.
  • Add the remaining meatloaf ingredients.
  • Using your hands, combine all ingredients but don't over-work the mixture.
  • Transfer to the loaf pan and form into a loaf.
  • Pour the topping over the loaf and spread out evenly.
  • Bake for 1 hour and 10 minutes. Check the internal temperature. The loaf is done once it reaches 160 F. Bake longer if needed.
  • Remove from the oven and let rest for 15 minutes.
  • Drain any excess fat.
  • Using a spoon, spread sauce mixture over top of meatloaf.
  • Slice and serve.

Notes

Great as sandwiches, too!

Nutrition

Calories: 312kcal | Carbohydrates: 11g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 534mg | Potassium: 308mg | Fiber: 1g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg

Nutritional values are approximate.

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Hot Honey Fried Chicken Sandwiches

These hot honey fried chicken sandwiches are why I have a deep fryer. No, I don’t load it up and fry every day. I might want to but I have to pace myself. When I do use it, though, I don’t mess around. I’m not deep frying kale. I could. Nothing wrong with that. But I’d rather go big. These sandwiches are the kind you’re still talking about the next day. Crazy crunchy well-seasoned batter. A spicy sweet sauce. Served loaded up with all my favorite toppings. These sandwiches are not messing around.

Hot Honey Fried Chicken Sandwiches

Chicken Perfection

The chicken in these hot honey fried chicken sandwiches is lacking in nothing. They’re double-battered for that extra crunch. The coating is seasoned and seasoned well. I’m not shy with the seasoning. Oh and then there’s the hot honey sauce. The perfect combination of sweet and heat. Forget those wimpy fast-food chicken sandwiches.

Hot Honey Fried Chicken Sandwiches

Moaning Is Allowed

You’re going to want to do the ‘sandwich hunch’ when you bite into these hot honey fried chicken sandwiches. You know the process. Pick up the sandwich. Lean over the plate. Bite. Drip. Drip some more. See stuff fall out a bit. Repeat. But before taking that last bite, swirl the bread and chicken around on the plate. Sop up all that flavorful goodness. And enjoy.

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.

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Also try my Cajun fried chicken sandwich.

Hot Honey Fried Chicken Sandwiches
Print Pin
5 from 1 vote

Hot Honey Fried Chicken Sandwiches

Forget those wimpy fast-food chicken sandwiches.
Course Main
Cuisine American
Keyword chicken sandwiches
Prep Time 45 minutes
Cook Time 20 minutes
Servings 4
Calories 533kcal

Equipment

Ingredients

For the Chicken

For the Hot Honey Sauce

For the Sandwiches

Instructions

For the Chicken

  • Butterfly each chicken breast by slicing it in half horizontally.
  • Cut each butterflied breast in half, forming two equally-sized chicken breast cutlets.
  • Pound the chicken breasts out until they are the desired thickness. Make sure they have the same thickness throughout, whether you like them thick or thin.
  • Heat 3″ oil in a Dutch oven or deep fryer to 350 F.
  • In a large bowl combine the flour, Old Bay, seasoning salt and pepper.
  • In another bowl beat the eggs with a tablespoon of water.
  • Dredge the chicken breasts in the flour.
  • Shake off excess and dip in the egg mixture.
  • Shake off excess and coat in flour again.
  • Fry 8-10 minutes until golden brown and they measure 165 F.
  • Meanwhile make the hot honey sauce (or make it ahead of time and keep it warm).
  • Transfer to a paper towel-lined plate or wire rack to drain.
  • Brush on both sides with the sauce.

For the Hot Honey Sauce

  • In a small saucepan melt the butter over medium low heat.
  • Add the hot sauce, honey and sesame oil.
  • Bring to a simmer and let simmer until thickened.
  • Reduce heat to low and keep warm until ready to use.

For the Sandwiches

  • Toast buns as desired.
  • Add the cooked chicken.
  • Add pickles, tomato, onion and lettuce.
  • Slather top bun with mayonnaise. Place on the sandwiches and serve!

Notes

Use hot honey for even more of a spicy flavorful kick!

Nutrition

Calories: 533kcal | Carbohydrates: 56g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 2412mg | Potassium: 773mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1021IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 5mg

Nutritional values are approximate.

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Steak Fingers with Easy White Gravy

I seriously don’t know what came over me. I think it’s been at least 20 years since I’ve had steak fingers. And I’ve never made them at home. But for some reason, I needed them and now. So I made them. These steak fingers with easy white gravy weren’t like the ones I recall from decades ago. Those were kinda tough. Kinda tasteless. These hit the spot. Nothing tough about them. And very tasty. I certainly had no problem devouring a good number of them!

Steak Fingers with Easy White Gravy

I’m A Huge Fan Of These

If I’d had more time, I would’ve made gravy using the grease left over from frying the steak in a pan. But I didn’t. I had to get on with it so I deep-fried the beef and made a simple gravy on the side. These steak fingers with easy white gravy weren’t about recreating the classic step-by-step. They’re more about just getting the flavor and consistency right. And I did. I liked them. A lot.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us or I’m cooking things that don’t take too long, I’ll fire up my Fry Daddy fryer. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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Also try my blackened chicken fingers.

Steak Fingers with Easy White Gravy
Print Pin
5 from 1 vote

Steak Fingers with Easy White Gravy

An easy version of the classic.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, steak fingers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 367kcal
Author Inspired by a recipe from A Spicy Perspective

Equipment

Ingredients

For the steak fingers

For the white gravy

Instructions

For the steak fingers

  • Heat 2" of oil to 350 F in a deep fryer or Dutch oven.
  • In a shallow bowl (or pie plate), mix together the flour, Cajun seasoning and baking powder.
  • In another shallow bowl (or pie plate), whisk together the milk, eggs, and Worcestershire sauce.
  • Working in batches, dip the steak strips in the flour mixture. Make sure to coat them well, then shake off any excess.
  • Next, roll the strips in the milk mixture. Shake off any excess.
  • Return the strips to the flour and again coat well.
  • Add strips to the hot oil and fry 1-2 minutes per side, turning once, until golden brown. Remove to a paper towel-lined plate or wire rack while cooking the remaining strips.
  • Serve the steak fingers with the white gravy for dipping.

For the white gravy

  • Place all ingredients in a medium saucepan over medium heat.
  • Whisk while heating, bringing to a slow boil.
  • Reduce heat to a simmer and let simmer until the desired thickness is achieved.

Notes

I like my gravy peppery so I always add a pinch or two of pepper and stir it in before serving.

Nutrition

Calories: 367kcal | Carbohydrates: 23g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 280mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 4mg

Nutritional values are approximate.

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Cheesy Chicken Fajita Melt

This cheesy chicken fajita melt was a huge hit in our house. Huge. The chicken, vegetable and cheese filling is incredibly tasty. The chicken is tender and juicy and packed with classic fajita flavor. Oh, yes, there’s cheese. And lots of it. This is one fantastic sandwich. We made it on the griddle on our grill, but you can use a countertop griddle, an outdoor griddle such as ones from Blackstone or Weber, or even a large skillet. No matter what you use, you’ll love the end result for sure!

Cheesy Chicken Fajita Melt

More Seasoning Makes These More Better

Don’t be shy with the fajita seasoning when you make this cheesy chicken fajita melt. Get to shaking that bottle. You’ll be happy you did. You want the chicken to have that fajita flavor. You want the vegetables to have that fajita flavor. And yep, get some on top of the cheese too. Last thing you want to have happen is that you take a big ole bit of sandwich only to ask yourself “Where’s the fajita?”.

These are not light fare. You’re not going to the leave the table hungry after devouring these sandwiches. That’s for sure!

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Cheesy Chicken Fajita Melt
Print Pin
5 from 1 vote

Cheesy Chicken Fajita Melt

A favorite in our household!
Course Main
Cuisine American
Keyword chicken sandwiches, fajita
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8
Calories 402kcal
Author Inspired by a recipe from Fire and Smoke Society

Equipment

Ingredients

  • 6 chicken thighs boneless, skinless, trimmed of any excess fat
  • ¼ cup fajita seasoning divided, you might use more or less
  • 4 tablespoons unsalted butter divided
  • ½ medium sweet onion sliced
  • 1 poblano pepper sliced
  • 1 medium red bell pepper sliced
  • 2 loaves French bread
  • 1 pound Oaxaca cheese shredded, divided
  • cilantro chopped, to taste
  • crema to taste

Instructions

  • Season the thighs with the fajita seasoning. Don't be shy with the seasoning. Let the chicken set for 15 minutes or up to 2 hours.
  • Preheat a griddle or large cast iron skillet over high heat. I used a large griddle on my gas grill, but a flat top griddle, Griddler or the like will work just fine. You'll want a large surface as this recipe makes a large batch.
  • Also preheat your oven to 400 F. Note: Since I was using a griddle on a gas grill, I used the grill as my oven instead.
  • Add 2 tablespoons of butter to the griddle. Add the thighs and cook for 4 minutes per side until lightly charred and cooked to 165 F.
  • Remove the chicken to a platter to cool slightly then cut into small cubes.
  • Add remaining butter to the griddle and add the onions and peppers. Cook until lightly softened and charred, stirring often.
  • Add the chicken to the vegetables. Season with more fajita seasoning and stir to combine.
  • Add half of the cheese and mix until melted. Remove to a plate or bowl.
  • Slice off the top of the bread loaves and remove most of the contents. You want a completely hollowed loaves, but be careful to not poke any holes in the sides or bottoms!
  • Top with the remaining cheese and sprinkle with more fajita seasoning. Transfer to the oven (or a hot grill over indirect heat) and toast for 10 minutes or until the bread is lightly toasted and the cheese is melted. If you want a little color to your cheese, place the loaves under the broiler for a minute or two.
  • Top with chopped fresh cilantro and Mexican crema and serve!

Notes

You can substitute shredded Monterey Jack or pepper jack for the cheese.

Nutrition

Calories: 402kcal | Carbohydrates: 6g | Protein: 26g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 576mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 32mg | Calcium: 44mg | Iron: 1mg

Nutritional values are approximate.

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Sour Cream Sloppy Joes

Wow. Just wow. Someone went and messed with my beloved Sloppy Joes and to my shock, they made them better. I didn’t think that was possible. And they’re not just a bit better, but a WHOLE LOT better! These sour cream Sloppy Joes are different. Totally different. It’s a cross between a traditional version with a creamy sauce and Asian-inspired flavors. It might sound weird, but it works and it works great!

Sour Cream Sloppy Joes

A Crazy Good Variation On The Classic

I’m not sure I would’ve eaten sour cream Sloppy Joes as a kid. I was pretty much stuck on the usual old-school way of making them. Now, I’d jump on these like a bull dog on a pork chop. I loved them. My wife loved them. They were a big hit here. If I could back in time, I’d tell little kid me to ask mom if she would make these instead. She’d probably leave out the hot sauce, though.

I like to use my good ole trusty Dutch oven to make this soup 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 delicious copycat Manwich sloppy joes.

Sour Cream Sloppy Joes
Print Pin
5 from 1 vote

Sour Cream Sloppy Joes

I'm not sure I would've eaten sour cream Sloppy Joes as a kid. Now, I'd jump on these like a bulldog on a pork chop.
Course Main
Cuisine American
Keyword beef, sandwich
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 435kcal

Equipment

Ingredients

Instructions

  • Heat oil in a large skillet or Dutch oven. Add the onion and sauté until just starting to soften.
  • Add in the ground beef. Brown, breaking into small pieces as it cooks.
  • Reduce heat to medium. Stir in the basil, sour cream, chili sauce, soy sauce, hot sauce and salt and pepper to taste. Stir.
  • Toast the buns if desired.
  • Serve beef mixture on buns. Don't be shy with it and make sure to keep it sloppy!

Notes

Serve along with plenty of napkins.

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 20g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 620mg | Potassium: 429mg | Fiber: 2g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 4mg

Nutritional values are approximate.

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Juicy Smash Burgers

Oh me. Make me drool. These juicy smash burgers were packed with flavor. And oh, so juicy good! Smashed to perfection and cooked on a hot griddle, the patties get that nice little char around the edges. That crunch. That’s the sign of a good smash burger right there!

Juicy Smash Burgers

Keep It Simple

I tend to keep the toppings on my juicy smash burgers (and all my smash burgers for that matter) pretty simple. The patties are the real star of the show here. So for me, it’s a not-too-strong-of-a-cheese (Swiss), chopped iceberg, a little onion and some ketchup, mayonnaise, and mustard. There’s nothing fancy going on here. The patties have a great texture to them thanks to the bread crumbs. The flavor comes from beef-flavored onion soup mix. And the juiciness comes from adding mayonnaise into the patties. This recipe makes 8 patties, which is a good thing because I could easily eat two!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

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A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

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A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

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Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

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Also try my Ultimate Smash Burger with Secret Spicy Sauce!

Juicy Smash Burgers
Print Pin
5 from 1 vote

Juicy Smash Burgers

The patties are the real star of the show.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 545kcal
Author Inspired by a recipe from Hellman’s

Equipment

Ingredients

Instructions

  • Place mayonnaise, bread crumbs, onion soup mix and ground beef into a large bowl.
  • Using your hands, combine all the ingredients.
  • Form into 8 equally-sized patties (they'll be just over 5 ounces each).
  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 3-5 minutes per side or until done as desired.
  • Toast the buns as desired.
  • Serve burgers on buns with desired toppings.

Notes

This is not the time for light mayonnaise. Use the real stuff.

Nutrition

Calories: 545kcal | Carbohydrates: 30g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 828mg | Potassium: 411mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg

Nutritional values are approximate.

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