Main Dishes Archives - Page 41 of 49

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot and spicy, just a nice berry flavor. The sauce is mildly tart. You are eating blackberries, after all. It’s a deep, satisfying flavor that makes for one big time winning dish.

Rich Flavors without too much Heat

The wine adds such a great richness to the glaze. I’m quite sure I’ll find other dishes that will really shine by adding some of this same glaze. We both found this blackberry jalapeno glazed pork tenderloin to be something rich and delightful. We both love a little kiss of heat and that’s what this brought. Perfectly.

Tenderloin is my favorite cut of meat to grill. Treated right, it comes out so tender and juicy. The key is to just don’t overcook it. Pork tenderloin is a wonderful cut that loves to be grilled and glazed.

Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my grilled pork tenderloin sliders with chipotle lime mayonnaise.

Inspired by a recipe from The Food Network.

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5 from 1 vote

Blackberry Jalapeno Glazed Pork Tenderloin

I can’t get over just how good this pork tenderloin was. The brine made the meat tender and juicy. And the blackberry jalapeno glaze was out of this world. Not hot, just a nice berry flavor.

Course Main

Cuisine American

Keyword grilled, spicy, tenderloin

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 167kcal

Author Based on a recipe from The Food Network

Equipment

Ingredients

For the brine

¼ cup kosher salt
3 cups water warm
¼ cup red wine vinegar
¼ teaspoon dried red pepper flakes
2 tablespoons brown sugar
1 cup ice cubes
2 pounds pork tenderloin silver skin removed

For the pork

1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
Blackberry Jalapeno Glaze recipe follows

For the blackberry jalapeno glaze

2 jalapenos
1 tablespoon unsalted butter
1 tablespoon garlic chopped
½ cup blackberry preserves seedless
1 ¼ cups Merlot wine divided
½ teaspoon cornstarch

Instructions

Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
Add pork, seal, and place baggie into a large bowl.
Let pork brine for 15-20 minutes, but no longer.
Remove from liquid and pat dry with a towel.
Fire up your grill for direct and indirect cooking.
Brush the pork with the oil and sprinkle with salt and pepper.
Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
Cook until pork temperature reaches 135 F.
Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
Remove pork and cover in foil for 10 minutes.
Slice and serve topped with remaining glaze.

For the glaze

Roast the jalapenos on your grill. Remove stems and chop the peppers.
Melt the butter in a medium saucepan.
Add garlic and jalapenos and saute for 3 minutes.
Add the preserves and 1 cup of the wine. Whisk to combine well.
Bring to a slow boil and continue boiling until reduced by half, stirring often.
In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
Cook another 5 minutes then reduce heat and keep warm until ready to use.

Notes

You can substitute jarred or canned diced roasted jalapeno for the freshly-roasted ones.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Smoked Chicken Cobb Salad

A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad. Of course you can go crazy with a Cobb with whatever meats and veggies or fruits you want. That’s the beauty of a Cobb. No rules. No judgement.

My Kind Of Salad

I was feeling particularly artsy, so I waffle cut some radish and cucumbers for this smoked chicken Cobb salad. It’s nice to always do something a little different. It doesn’t have to be big, it can be something as subtle as a waffle cut. People will remember it and it really didn’t take any extra effort.

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

Also try my smoked shrimp cobb salad.

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5 from 1 vote

Smoked Chicken Cobb Salad

A big Cobb salad makes for a great side dish. Or main dish for that matter. I had some smoked chicken left over and decided to make it the center of this smoked chicken Cobb salad

Course Main

Cuisine American

Prep Time 20

Total Time 20

Author Mike

Ingredients

Green and red leaf lettuce chopped
Smoked chicken cubed (any cooked chicken will do)
Bacon cooked, drained, chopped
Eggs hard boiled and rough chopped
Avocado rough chopped
Cucumber sliced thin
Radishes sliced thin
Extra sharp cheddar shredded
Cherry tomatoes halved

Other toppings

red onion soaked in water for 10 minutes, finely chopped
blue cheese crumbled
black beans rinsed and drained
sweet corn drained
croutons

Instructions

Layer lettuce on a large platter.
Top with remaining ingredients, placing in rows.
Serve.

Notes

Choose your favorite toppings.

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)

Mexican Breakfast Pizza

A pizza crust can be a blank canvas for whatever dish you want to “paint” onto it. This Mexican breakfast pizza is a great example. We took a store-bought thin crust and just topped it with some of our favorite breakfast ingredients. It made for the perfect, very quick-to-make breakfast-for-dinner meal.

Grab The Hot Sauce

Serve this Mexican breakfast pizza with a big ole bottle of Cholula hot sauce on the table. Nothing goes better with breakfast than a few good shakes of hot sauce. Cholula is one of my favorites. It’s not too spicy and it has a fantastic pepper flavor.

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

For dinner, serve up some of my tortilla pizzas.

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4 from 1 vote

Mexican Breakfast Pizza

A pizza crust can be a blank canvas for whatever dish you want to “paint” onto it. This Mexican breakfast pizza is a great example. We took a store-bought thin crush crust and just topped it with some of our favorite breakfast ingredients. It made for the perfect, very quick-to-make breakfast-for-dinner meal.

Course Main

Cuisine American

Keyword breakfast, pizza

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 608kcal

Author Based on a recipe from Griffin’s Grub

Equipment

Ingredients

½ pound Mexican chorizo
4 eggs
2 tablespoons milk
kosher salt
ground black pepper
1 pizza crust pre-made thin
1 cup hash browns frozen shredded, thawed
½ cup Mexican cheese more or less shredded. I used Chihuahua
¼ cup red bell pepper chopped
¼ cup green bell pepper chopped

Instructions

Preheat oven as directed on the pizza crush package.
Brown the chorizo in a skillet.
Drain well.
Lightly beat the egg with the milk in a small bowl.
Season with salt and pepper.
Add to the skillet and lightly scramble until the eggs just start to set.
Remove from heat.
Layer pizza crust with the hash browns.
Add the chorizo and cheese, followed by the eggs and peppers.
Bake as directed. Slice and serve.

Notes

Add in a little minced jalapeno to the peppers for a nice little kick.

Nutrition

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)

Onion Burgers

I have to admit, I can eat more than one of these delicious onion burgers without even blinking. There’s something about the sautéed onions and American cheese that just screams hamburger greatness! Simple, cheesy, dripping, messy. Just what a hamburger should be! These are the burgers dreams are made of. It’s how they should be!

Crazy-Good Burgers

These onion burgers remind me a bit of the old diner-style ones I used to get as a child, except that then the onions were sliced. They were cooked quickly on a flat-top griddle. Incredibly good, and dripping with flavor. Instead, these onions are caramelized, bringing an almost sweetness to the burgers. Add some cheese and I’m one happy guy!

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

Weber Original Burger Press, Black

Looking for a little different way to make these? Check out my other version of onion burgers!

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5 from 1 vote

Onion Burgers

I have to admit, I can eat more than one of these delicious burgers without even blinking. There’s something about the sautéed onions and American cheese that just screams greatness!

Course Main

Cuisine American

Keyword burgers, onion

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 653kcal

Author Based on a recipe from Patio Daddio

Equipment

Saucepan

Ingredients

1 tablespoon vegetable oil
2 large Vidalia onions chopped
1 tablespoon Kosher salt divided
1 tablespoon ground black pepper divided
2 teaspoons Worcestershire sauce
hot sauce
1 pound ground beef
8 slices American cheese
4 hamburger buns

Instructions

Heat oil in a medium saucepan over medium-high heat.
Add the onions and half of the salt and pepper.
Saute until the onions are soft and lightly brown, 10-15 minutes.
Stir in the Worcestershire sauce a hot sauce, to taste.
Cover and remove from heat.
Form 4 burger patties and season with remaining salt and pepper.
Grill burgers until done.
Top each burger with 1 slice of cheese and a good amount of onion.
Add another piece of cheese and the remaining onion. Serve.

Notes

The onion mixture is great on hot dogs, too.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Smoked Maple Chicken

This wonderful smoked maple chicken ended up on some great smoked chicken sandwiches, and also on Cobb salads. I used a spicy rub to offset the sweetness of the glaze. Sure I could just sit down with a nice smoked maple chicken breast for dinner. My rule is that if there’s extra room on the smoker I always fill it. With dishes like this chicken for example. You can always freeze whatever you make for later.

A High Heat Smoke

I smoked the chicken using my Weber Smokey Mountain Cooker. I did not put any water into the water pan so I could obtain the 325 degrees needed for chicken. You won’t get crispy skin at that temperature but you’ll still get delicious chicken. You’ll want to smoke at a higher temperature versus what you might use for say ribs or pork shoulder, which is often around 225 F.

Pecan Wood Chunks 4lb

This chicken is perfect for a cobb salad.

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5 from 1 vote

Smoked Maple Chicken

This wonderful smoked maple chicken ended up on some great smoked chicken sandwiches, and also on Cobb salads. I used a spicy rub to offset the sweetness of the glaze. Sure I could just sit down with a nice smoked maple chicken breast for dinner. But if there’s extra room on the smoker I always fill it. You can always freeze whatever you make for later.

Course Main

Cuisine American

Keyword chicken, maple, smoked

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 113kcal

Author Mike

Equipment

Saucepan

Ingredients

4 pieces chicken I used bone-in split breasts
chicken brine
Your favorite BBQ rub spicy is good here

For the maple glaze

¼ cup maple syrup
½ stick butter

Instructions

Brine chicken per instructions.
Rinse and pat dry, then sprinkle with your favorite rub.
Start your smoker for cooking at 325 F, or use a grill set up for indirect cooking. Your temperature must be at least 300 F or you won’t get crunchy skin.
Prepare the glaze by mixing the ingredients in a small sauce pan over medium heat.
Smoke or grill chicken until almost done, around 145 F as measured in a thick part of the meat.
Baste meat with the maple glaze and continue cooking until meat temperature hits 160 F. Baste as often as you like during that time.
Let rest before carving.

Notes

Slice thin for great sandwiches.

Nutrition

Nutritional values are approximate.

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Cuban Burgers

Wow, these Cuban burgers were great. I put two things I love into one and I got … lots more love! This simple idea combines the great flavors of a burger with a Cuban sandwich. You’ll need a panini press to flatten these, but it’s ok if you don’t have one. Instead, place the burgers (wrapped in foil) into a large heated skillet then place another, smaller, skillet on top. Weigh it down with a few unopened cans you have on hand to press it down a bit. Voila! Instant panini press!

Griddled To Perfection

The easiest way to cook these Cuban burgers is on a Cuisinart Griddler. It is an absolute beast at making pressed sandwiches. It gets nice and hot, giving you that perfect crusty bread. It gets the cheese nice and perfectly melty. That’s what you’re after! And it’s oh so easy to clean up too!

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Also try my Dallas burgers.

This recipe is based on a recipe from Bobby Flay.

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5 from 1 vote

Cuban Burgers

Wow, these Cuban burgers were great. I love Cuban sandwiches, and I love burgers, so put two things I love into one and you get … lots more love!

Course Main

Cuisine American

Keyword burgers, Cuban

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 812kcal

Author Based on a recipe from Bobby Flay

Equipment

Ingredients

1 pound ground beef
kosher salt
ground black pepper
1 ½ tablespoons vegetable oil
½ cup mayonnaise
4 cloves garlic roasted, mashed
4 hamburger buns split
¼ cup Dijon mustard
8 slices Swiss cheese
4 slices smoked ham
2 dill pickle chips

Instructions

Form meat into patties. Season well and grill until just barely done.
Combine the mayonnaise, roasted garlic, and salt and pepper to taste in a bowl.
Slather bun sides with the mayonnaise mixture and add some Dijon.
Top buns with the cheese, burgers, more cheese, and some ham.
Add bun tops and place into preheated panini press.
Press down and cook until the cheese melts.
Serve hot.

Notes

Serve with dill pickle spears on the side.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Smoked and Glazed Spiral-Sliced Ham

Spiral-cut hams from the grocery store are already cooked, and often smoked. That doesn’t mean that they can’t get even more awesome with a little more time on a smoker. A sweet glaze doesn’t hurt either. The end result is a lightly smoky flavored ham with a deliciously sweet crust. Like this smoked and glazed spiral-sliced ham that disappeared in no time.

The Perfect Ham

This smoked and glazed spiral-sliced ham was perfect for sandwiches, salads, and just eaten as-is. It has the perfect smoky flavor without being overpowering.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this ham.

Pecan Wood Chunks 4lb

If you want to kick up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies. My pepper onion beer sauce makes for a great topping for ham!

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5 from 1 vote

Smoked and Glazed Spiral-Sliced Ham

Spiral-cut hams from the grocery store are already cooked, and often smoked. That doesn’t mean that they can’t get even more awesome with a little more time on a smoker.

Course Main

Cuisine American

Keyword ham, smoked

Prep Time 5

Cook Time 5 30

Total Time 5 35

Servings

Calories 2508kcal

Author Based on a recipe from The Virtual Weber Bullet

Equipment

Wood Chunks

Ingredients

1 ham Spiral-sliced half ham, with natural juices, around 10 pounds (I used a Cook's Honey Ham)
Your favorite BBQ rub a honey-flavored rub works well here

For the basting sauce

¼ cup maple syrup
½ stick salted butter melted

Instructions

Fire up a smoker for cooking at 225 F. You can also make this in an oven or on a grill over indirect heat, but be careful to not dry out the ham – keep the temperature low and baste it often.
Add 2 small chunks of cherry or apple wood. Do not add very much wood or it will over-power the ham, since it is already smoked.
Sprinkle the ham with the rub and massage it into the meat. Transfer the ham to the smoker.
Combine the syrup and butter.
Every 1 hour, baste the ham with the basting sauce.
Continue cooking for about 5 hours or until the internal temperature of the ham reaches 140 F. Remember, the ham is already cooked. You’re just warming it and adding flavor.
Let the ham rest for 20-30 minutes before carving.

Notes

Makes for great sandwiches, too!

Nutrition

Nutritional values are approximate.

Southwestern Cobb Salad

Boy, I love a good salad, and this loaded up southwestern Cobb salad was sure easy to love! Go nuts! Put anything you want onto it! We used our smoked turkey breast for extra yummy goodness!

Get Inspired

Whenever I’m making Cobb salads for dinner, I start at the grocery store. I walk through the product section and grab whatever looks good. It’s easy to find inspiration for a southwestern Cobb salad. I add a protein or two (cubed chicken, ham or turkey always go well). And I add some crunch (bacon, crumbled chips, croutons). Rinsed canned beans are also a great addition to a Cobb salad. The end result is always fantastic.

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

Also check out my awesome smoked chicken Cobb Salad.

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5 from 1 vote

Southwestern Cobb Salad

Boy, I love a good salad, and this loaded up southwestern Cobb salad was sure easy to love! Go nuts! Put anything you want onto it!

Course Main

Cuisine American

Prep Time 20

Total Time 20

Author Mike

Ingredients

Red leaf lettuce chopped
Green leaf lettuce chopped
Smoked turkey cut into bite-sized cubes
Bacon cooked, drained, and crumbled
1 can black beans rinsed, drained
1 can sweet corn drained
Radicchio sliced thin
Tomato chopped
Red onion soaked in water for 10 minutes, then chopped fine
Avocado cubed
Extra sharp cheddar cheese shredded
Blue tortilla chips lightly crushed

Instructions

Line a platter with the lettuce and top with the remaining ingredients.

Notes

You can use your favorite salad ingredients.

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)

Creamy Mushroom Burger

Thick, creamy mushroom burger goodness awaits you! Oh, and there’s the added bonus of a little crunch from some French fried onions too! Now, you could up and ‘cheat’ and just warm up some canned cream of mushroom soup and make these burgers, but believe me, making the creamy mushroom sauce is very easy, and it tastes soooo much better than anything you’d ever get out of a can.

This creamy mushroom burger almost like having a mushroom stroganoff on a bun. It’s messy. Like a good burger should be. It’s gonna drip every time you take a bit. That’s a good thing. You’re gonna get sauce all over your mouth. You’re supposed to.

I like to save a little piece of the bun for the very end. It makes for the perfect tool for sopping up all those drippings that made it onto the plate.

This delicious burger is another fantastic recipe from Chef Aaron McCargo, Jr, from the Food Network.

Weber Original Burger Press, Black

Also try my Cuban burgers.

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4 from 1 vote

Creamy Mushroom Burger

Thick, creamy mushroom burger goodness awaits you! Oh, and there’s the added bonus of a little crunch from some French fried onions too!

Course Main

Cuisine American

Keyword burgers, creamy, mushroom

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 725kcal

Author Based on a recipe from Aaron McCargo Jr

Equipment

Ingredients

For the mushroom topping

¼ cup olive oil divided
2 shallots sliced
1 tablespoon garlic minced
2 cups mushrooms sliced
1 dash balsamic vinegar
¼ cup beef broth
1 teaspoon onion powder
4 ounces cream cheese softened
kosher salt
freshly ground black pepper

For the burgers

1 pound ground beef
4 slices cheddar smoked is best!
4 hamburger buns
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 cup fried onions

Instructions

For the mushroom topping

Heat 2 tablespoons of oil in a saute pan.
Add the shallots, garlic and mushrooms until lightly golden, 3-4 minutes.
Add remaining oil and a splash of balsamic vinegar.
Whisk in the beef broth and onion powder.
Reduce heat to a simmer and continue simmering until the sauce thickens, about 5 minutes.
Remove pan from heat and stir in the cream cheese,
Season with salt and pepper.

For the burgers

Form beef into patties. Season with salt and pepper and grill until done.
Top patties with cheese.
Lightly toast the buns.
Stir together the mustard and mayonnaise and slather it onto the bun halves.
Assemble burgers by topping buns with patties and a large spoonful of the mushroom topping.
Sprinkle with fried onions and serve.

Notes

The sauce is also great on grilled chicken.

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Patty Melt

I recently bought a Weber Cast Iron Griddle for my gas grill. I absolutely love cooking with it. It is just like cooking on a flat top grill. It gets amazingly hot, which is exactly what I need to cook a patty melt. I like a little crust on my patty melt burgers, but with tender juicy insides. And the bread has to be grilled just until it has a little crunch and can stand up to the patty and onions.

Make Them Outside. Or Inside.

You can also make these on your stovetop. You’ll want to use a large skillet, preferably cast iron. Or better, use a Griddler from Cuisinart. I really like cooking them outside. As much as I do love burgers cooked over charcoal, I’m a huge fan of cooking them on a griddle too. They always come out fantastic. And the griddle makes it so easy to make a great patty melt like this one.

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

Also try my taco melt and my copycat of the yummy Frisco melt from Steak ‘n Shake.

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4 from 1 vote

Patty Melt

I like a little crust on my patty melt burgers, but with tender juicy insides. And the bread has to be grilled just until it has a little crunch and can stand up to the patty and onions.

Course Main

Cuisine American

Keyword burgers, sandwich

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 762kcal

Author Based on a recipe from the Pioneer Woman

Equipment

Cuisinart Griddler

Ingredients

5 tablespoons unsalted butter divided
1 Vidallia onion sliced thin
1 pound ground beef
kosher salt
freshly ground black pepper
½ teaspoon Worcestershire Sauce
8 slices American cheese
8 slices marbled rye bread

Instructions

Melt 1 tablespoon of butter in a large skillet (or on a griddle) over medium heat.
Add onions and cook until the onions are soft and golden, stirring often, 20-30 minutes. Remove onions.
Place beef into a large bowl along with salt and pepper, to taste, and the Worcestershire sauce. Mix well.
Form meat into 4 4 ounce patties.
Melt 2 more tablespoons of butter in the skillet. Add the beef patties and cook on both sides until done. Remove meat and any scraps.
Melt 1 more tablespoon of butter in the skillet. Working in batches, brown the bread on one side, while melting cheese on the topside of each slice. Add more butter as needed.
Assemble patty melts by placing burgers on bread and top with onions and remaining bread slice.

Notes

Thicker bread holds up better to these messy delicious sandwiches.

Nutrition

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black