Main Dishes Archives - Page 42 of 49

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.

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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.

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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.

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

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Also 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.

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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.

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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.

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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.

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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.

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Firecracker Chicken

Hot, but not overpowering. Cholula hot sauce is often referred to as the Flavorful Fire, and this firecracker chicken recipe really proves it. It is the only hot sauce in our house besides a bottle of habanero sauce (over 600,000 Scoville units). The habanero sauce is used sparingly and is there to bring heat and only heat. Cholula, on the other hand, brings a little bite and fantastic spicy flavors.

This Isn’t Sweet-And-Sour Chicken

The firecracker chicken comes out almost like sweet-and-sour chicken in texture. After the first bite you’ll know that it tastes nothing like sweet-and-sour chicken! The sauce is great. Don’t be afraid to spoon it all over the rice, the chicken, the plate. Everything.

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Also try my copycat of Panda Express SweetFire chicken.

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5 from 1 vote

Firecracker Chicken

Hot, but not overpowering. Cholula hot sauce is often referred to as the Flavorful Fire, and this firecracker chicken recipe really proves it.

Course Main

Cuisine American

Keyword chicken, spicy

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 862kcal

Author Based on a recipe from Mel’s Kitchen Cafe

Equipment

Ingredients

For the chicken

1 cup cornstarch
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2-4 tablespoons vegetable oil divided
2 pounds chicken tenderloins cut into bite-sized pieces
2 large eggs beaten
1 cup rice cooked
4 green onions sliced

For the sauce (I ended up doubling the amounts shown. The sauce is outstanding. More is better.)

⅓ cup Cholula hot sauce
1 cup brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon kosher salt

Instructions

Preheat oven to 325 F.
Spray a 9″ x 13″ baking dish with non-stick spray.
Put cornstarch, salt and pepper into a large resealable baggie. Seal and shake to combine.
Add chicken to the baggie and seal and shake to coat well.
Put beaten eggs into a small pie plate or bowl.
Heat some of the oil in a large skillet over high heat.
Working in batches, shake some of the excess corn starch off the chicken then place into the eggs. Rotate to coat, shake off the excess, and place into the hot skillet.
Cook chicken 1-2 minutes per side until golden. You are not trying to cook the chicken completely, just get a nice color and bite.
Remove chicken to the baking dish, spreading it out in one layer.
Continue until all of the chicken is browned, adding more oil if necessary.
Whisk together all of the sauce ingredients and pour over the chicken.
Bake for 45 minutes to an hour, stirring and flipping the chicken every 15 minutes, until the chicken is done.
Serve over warmed rice garnished with green onions.

Notes

You can use chicken breasts instead of chicken tenderloins.

Nutrition

Nutritional values are approximate.

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Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Or pepperoni pull-apart bread. You can use whatever sandwich ingredients you like. Make it as simple as we did, or as complicated as you wish.

An Easy Way To Feed A Crowd

Just toss in the oven and 20 or so minutes later you have 6 or so baked ham-and-cheese pull-apart sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside. You can serve them with extra condiments if your guests prefer. We like them as they were.

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I’ve made these a few times now, often changing up the meats and cheeses that I use.

Also check out my pepperoni pull-apart bread.

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4 from 1 vote

Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Make it as simple as we did, or as complicated as you wish.

Course Main

Cuisine American

Keyword cheese, ham, sandwich

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 428kcal

Equipment

Baking Sheet

Ingredients

1 loaf Italian bread
3 tablespoons butter melted
1 tablespoon Dijon mustard
cheese sliced (We used sharp cheddar and Monterey Jack)
sandwich meat sliced thin (We used ham)

Instructions

Preheat oven to 350 F.
Lay two wooden spoons alongside the bread loaf. This will keep you from cutting too deep into the bread.
Cut bread into 3/4″ wide slices and place onto a large piece of aluminum foil on a baking sheet pan.
Combine the butter and mustard.
Gently place folded cheese pieces and sandwich meat in between every other slice.
Brush inside the sandwiches and the top of the bread loaf with the butter mixture.
Loosely cover in foil and bake for 20-25 minutes or until warmed through and the cheese is melted.

Notes

Serve with your favorite condiments on the side.

Nutrition

Nutritional values are approximate.

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West Coast Burger

Brian Boitano, the gold medal skater, had a show on the Food Network for a while called What Would Brian Boitano Make? that was actually quite good. He cooked up all sorts of great food ideas, many of which were for entertaining. I’ve made a number of his recipes and they’ve all come out fantastic, including this one for a West Coast burger.

Burger Greatness

There are two things that make this West Coast burger a great burger: the sauce and the onions. The sauce is a great combination of your usual burger toppings with a little hot sauce and garlic powder added in for extra flavor. The onions are sautéed, which isn’t anything spectacular. But, what is spectacular is that you add in mustard at the end of the sautéing. That really takes the onions to a new level. What a great idea!

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

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Also try my Buffalo wing burgers.

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5 from 1 vote

West Coast Burger

There are two things that make this burger a great burger: the sauce and the onions.

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 581kcal

Author Based on a recipe from Brian Boitano

Equipment

Ingredients

For the onions

2 tablespoons vegetable oil
2 medium onions diced
2 tablespoons prepared yellow mustard
1 pinch kosher salt

For the special sauce

⅓ cup mayonnaise
3 tablespoons ketchup
1 tablespoon prepared yellow mustard
1 tablespoon hot sauce
½ teaspoon garlic powder
½ teaspoon paprika

For the burger

4 hamburger patties seasoned with salt and pepper
4 burger buns
burger toppings cheese, lettuce, tomato, etc
onions and from above
special sauce from above

Instructions

For the onions

Heat oil over medium-high heat in a large skillet. Add the onions and saute for 15 minutes or until softened and lightly caramelized.
Add mustard, stir, and cook another 2 minutes. Remove from heat.

For the sauce

Whisk all ingredients together until smooth.

For the burger

Cook burgers as you normally would.
Slather buns with the special sauce. Add patties and desired toppings, followed by the onions.

Notes

The onion mixture is great on hot dogs, too.

Nutrition

Nutritional values are approximate.

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Roasted Chicken Salad Sandwich

This is my favorite roasted chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.

Great Chicken Flavor In Every Bite

Any good roasted chicken will do. Rotisserie chicken, too. I roasted the chicken on our Big Easy fryer. Nothing could be easier. A simple marinade, then an hour in the cooker, and you end up with perfectly moist and tender roasted chicken salad sandwich. You can actually skip the marinade and just season the chicken and roast. It seriously could not be any easier.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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For something a bit spicier, use some of my spicy roasted chicken when making these sandwiches .

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5 from 1 vote

Roasted Chicken Salad Sandwich

Course Main

Cuisine American

Keyword chicken salad, roasted

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 191kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

1 pound roast chicken chopped fine (I roasted the chicken on our Big Easy)
large white onion chopped (you may not need all of it)
3-4 stalks celery chopped
mayonnaise to taste
kosher salt to taste
freshly ground black pepper to taste
4 buns or bread
8 leaves green leaf lettuce
8 slices tomato

Instructions

Place the chicken in a large bowl.
Add a little of the onion and celery and mix.
Add enough mayonnaise to just coat the mixture, Fold.
Add salt and pepper to taste.
Add more onion, celery and salt, to taste until you have the flavor just like you like it. You'll need to add more mayo also, but not too much at a time. You don't want the mixture to get runny.
Lightly toast the buns or bread.
Top with lettuce and tomato, followed by a large serving of the chicken salad.
Add top bun and enjoy!

Notes

Also great made with turkey.

Nutrition

Nutritional values are approximate.

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Roasted Chicken on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I bought a Big Easy a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 10 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And nothing is like roasted chicken on the Char-Broil Big Easy.

Easy Seasoning. Easy Chicken.

Garlic, dill and rosemary give this roasted chicken on the Char-Broil Big Easy a nice savory flavor. This is my go-to recipe for roasting chicken. I do not brine the birds or marinate them. I slather them (you can easily fit two decent-sized chickens into the Big Easy) with the mixture below and put them into the cooker.

The skin comes up super crispy and the entire bird is moist and tender and flavorful.

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4 from 3 votes

Garlic Rosemary Roasted Chicken on the Big Easy

Garlic, dill and rosemary give this chicken a nice savory flavor. This is my go-to recipe for roasting chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1

Total Time 1 5

Servings chicken

Calories 246kcal

Author Mike

Equipment

Ingredients

1 whole chicken 5 pounds or so
4 cloves garlic minced
1 tablespoon dried dill
½ tablespoon dried rosemary
¼ cup sour cream
2 tablespoons olive oil
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper

For gravy

2 cups chicken broth
2 tablespoons all-purpose flour

Instructions

Rinse the bird and pat dry.
Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I’ve found that marinating isn’t necessary.
Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
Let rest 30 minutes before carving (if you can resist it that long!).

For gravy

To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.

Notes

You can also use your favorite cuts of chicken instead.

Nutrition

Nutritional values are approximate.

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Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says a word. Perfect! I could sit down and eat a bowl of the mushroom gravy by itself, actually.

Meat And Potatoes

We served this mushroom pork tenderloin with garlic mashed potatoes and roasted carrots. The sauce is crazy good over mashed potatoes. Well, it’s crazy good no matter what.

I like to use my good ole trusty Dutch oven to make this tenderloin 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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I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon. I rarely buy pork loin, it’s tougher, bigger cousin. And I shy away from anything pre-seasoned. I prefer to season my meat my way at home. Just me. You do you!

Also try my crazy-yummy pork medallions in mushroom Marsala sauce.

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5 from 1 vote

Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it.

Course Main

Cuisine American

Keyword mushroom, pork

Prep Time 15

Cook Time 5 20

Total Time 5 35

Servings

Calories 900kcal

Author Based on a recipe from Taste of Home

Equipment

Dutch Oven

Ingredients

2 pork tenderloins trimmed
2 tablespoons vegetable oil divided
2 cans cream of mushroom soup
2 cans golden mushroom soup
2 cans French onion soup
8 ounces fresh mushrooms sliced (any variety will do)
2 pinches dried thyme

Instructions

Add 1 tablespoon of the oil to a Dutch oven over high heat.
Add the tenderloins and quickly sear on all sides. You’re not trying to cook them, just get a little color.
Reduce heat to medium-low.
Combine soups on a bowl and pour into the Dutch oven.
Cover and cook for 4 hours or until pork begins to fall apart.
Heat remaining oil over high heat in a small skillet.
Add the mushrooms.
Stirring, saute the mushrooms until they start to soften.
Remove mushrooms from heat and sprinkle with thyme.
Toss to mix.
Add mushrooms to Dutch oven and stir.
Cook 30 minutes-1 more hour until the pork completely falls apart.
Remove any large pieces of pork and chop or shred. Return them to the pot.
Serve with mashed potatoes and loads of the gravy.

Notes

The gravy is delicious and is great for mashed potatoes!

Nutrition

Nutritional values are approximate.

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