Category: Main Dishes

Creole Meatballs

Any time I need some kicked-up meatballs, these Creole meatballs are the ones I make. Sure, I have a more traditional recipe for meatballs too. But these are my go-to meatballs. They have a tremendous spicy flavor. They are not plain old meatballs by any stretch. Tender and tasty, just as you love.

Creole Meatball Sub Sandwich

I make a big batch of meatballs and freeze them for using later.

I love them on a Creole meatball sandwich….. and over pasta with extra sauce …

Creole Meatballs and Spaghetti

.. or as great appetizers.

Creole Meatball Appetizers

Don’t be shy with the jalapenos, Creole seasoning or the hot sauce. You want your meatballs to have some kick! Creole food does not have a reputation for being bland or boring. These Creole meatballs may not be authentic cuisine, but they keep that dedication to tasty alive for sure!

Make tons of extra. They freeze great and are always ready to make for a quick lunch or dinner.

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You know these are good over spaghetti!

Creole Meatballs and Spaghetti
Print Pin
4 from 1 vote

Creole Meatballs

Put some oomph into your meatballs! I usually double this recipe and freeze a few for later.
Course Main
Cuisine Cajun
Keyword Creole, meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 354kcal
Author Based on a recipe from Cajun Delights

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Combine the egg, milk, breadcrumbs and Worcestershire sauce in a medium bowl. The mixture will be thick.
  • In a large bowl, combine the meats with the remaining ingredients.
  • Gently mix in the egg mixture, combining well.
  • Form into 2″ balls and place onto baking sheets.
  • Bake for 20-25 minutes, rotating once.

Notes

These meatballs freeze well for devouring later.

Nutrition

Calories: 354kcal | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 212mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 969IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg

Nutritional values are approximate.

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6 Bean Chili

This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather. We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.

6 Bean Chili

There’s Nothing Like a Pot of Chili

I like to use my good ole trusty Dutch oven to make this 6 bean 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!

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Also try my He-Man chili.

6 Bean Chili
Print Pin
4 from 1 vote

6 Bean Chili

The more beans, the better the chili!
Course Main
Cuisine American
Keyword beans, chili
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 194kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown meat in a large pot or Dutch oven.
  • 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

This chili can get thick overnight. Just add a little water when reheating to thin it a bit before serving.

Nutrition

Calories: 194kcal | Carbohydrates: 10g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 772mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg

Nutritional values are approximate.

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Crab Salad Wraps

I made a batch of these crab salad wraps for us to take for a ‘picnic’ at the Exit 76 Antique Mall. We didn’t want to leave the mall for lunch… we might miss out on a deal! Quick and easy bites like these hold up well for the drive down and require nothing special to eat. Just grab one and dive on in!

Crab Salad Wraps

Delicious Wraps That Don’t Disappoint

These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk. If you can’t find fresh crab meat or it’s too darned expensive, don’t fret. You can use imitation crab meat. I won’t tell anyone.

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

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Also try my Fiesta tortilla wraps.

Crab Salad Wraps
Print Pin
4 from 1 vote

Crab Salad Wraps

These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk.
Course Main
Cuisine American
Keyword crab, salad, wraps
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 502kcal
Author Based on this recipe here

Equipment

Ingredients

  • 1 pound crab meat real, picked over
  • 2 stalks celery chopped
  • 1 tablespoon onion minced
  • 4 ounces cream cheese softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 6 eggs hard-boiled, cooled, shelled, lightly chopped
  • lettuce leaves I used iceberg
  • 6 tortillas

Instructions

  • Break the crab meat into small pieces.
  • Place in a large bowl and combine with the celery and onion.
  • Stir in the cream cheese, sour cream, mayonnaise, lemon juice and sugar until smooth.
  • Gently mix in the eggs.
  • Lay out tortillas.
  • Top with lettuce and a few dollops of the crab mixture.
  • Roll up and slice.

Notes

You can substitute imitation crab if you like.

Nutrition

Calories: 502kcal | Carbohydrates: 23g | Protein: 24g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 1121mg | Potassium: 387mg | Fiber: 1g | Sugar: 8g | Vitamin A: 821IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 2mg

Nutritional values are approximate.

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Smoked Turkey Avocado Wraps

The avocado mix I used on these smoked turkey avocado wraps really kicks up an ordinary wrap. The key to a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread. Hot mayonnaise or this avocado cilantro mixture work just fine. And fresh, crisp lettuce.

Smoked Turkey Avocado Wraps

Spice It Up

A nice variation on these smoked turkey avocado wraps is to substitute chipotle peppers in adobo for the hot sauce. Just chop a pepper and add it along with a little adobo sauce to the avocado mixture. The smoked jalapenos add a nice smoky flavor, plus of course, a little heat. Me personally, I think these wraps are fine like they are but a little spiciness would definitely up the flavor a bit.

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Also try my avocado wraps with spicy mayonnaise.

Smoked Turkey Avocado Wraps
Print Pin
5 from 1 vote

Smoked Turkey Avocado Wraps

The avocado and cilantro spread really makes these wraps a star.
Course Main
Cuisine American
Keyword avocado, smoked, turkey, wraps
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 256kcal
Author Based on a recipe found here

Equipment

Ingredients

  • ½ large tomato chopped
  • ¼ cup cilantro chopped
  • ½ teaspoon hot sauce or more
  • 1 avocado peeled, pitted, diced
  • 4 large tortillas or wraps
  • 8 slices smoked turkey sandwich meat
  • 4 slices provolone cheese
  • 4 leaves lettuce

Instructions

  • Combine the tomato, cilantro, hot sauce and avocado in a small bowl.
  • Top wraps with sandwich meat, cheese, and lettuce.
  • Divide avocado mixture between wraps. Roll up tightly, cut in half, and serve.

Notes

Wrap in foil or plastic wrap for serving later.

Nutrition

Calories: 256kcal | Carbohydrates: 22g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 2mg

Nutritional values are approximate.

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Avocado Wraps with Spicy Mayonnaise

I’ve been on a wrap kick lately. Besides being easy to make they a nice change from having sandwiches for lunch. As an extra bonus, avocados were on sale, so I incorporated them into everything I made for a week, starting with these avocado wraps with spicy mayonnaise. Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.

Avocado Wraps with Spicy Mayonnaise

A Delicious Lunch Treat

Nothing beats a perfectly ripe avocado. That’s what makes these avocado wraps with spicy mayonnaise so wonderful.

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

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Also try my avocado with crab-mango salad and my smoked turkey avocado wraps.

Avocado Wraps with Spicy Mayonnaise
Print Pin
4 from 1 vote

Avocado Wraps with Spicy Mayonnaise

Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.
Course Main
Cuisine American
Keyword avocado, spicy, wraps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 306kcal

Equipment

Ingredients

For the spicy mayonnaise

For the sandwich

  • 4 large tortillas
  • 8 slices smoked turkey sandwich meat
  • 4 slices provolone halved
  • 8 lettuce leaves
  • 8 slices bacon
  • 1 large avocado
  • 1 large tomato sliced very thin

Instructions

  • Combine the garlic, salt, chili powder, 2 tablespoons of the lime juice and the mayonnaise in a bowl. Refrigerate until ready to use.
  • Fry the bacon. Drain.
  • Cut avocado in half and remove the seed. Slice thin and sprinkle with remaining lime juice.
  • Spread a tablespoon (more or less, to taste) of the mayonnaise out on the wraps.
  • Add sandwich meat and cheese. Top with remaining ingredients. Roll up tightly, cut in half, and serve.

Notes

These wraps are best when served immediately after preparing.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 994mg | Potassium: 661mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4335IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together. This was a meal on a plate for sure. It definitely doesn’t have to be just for breakfast either. You can easily serve this for dinner.

French Omelet

Everything In Every Bite

Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!

Omelets are best made in cast iron in my opinion. Cast iron skillets add that special crust, that edge, to everything you cook in them. I think they make everything even better.

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Also try my sweet pepper and salami frittata.

French Omelet
Print Pin
5 from 1 vote

French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together.
Course Main Dish
Cuisine American
Keyword eggs, omelet, omelette
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 467kcal
Author Based on Ina Garten’s Recipe

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 3 slices bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
  • 1 cup potatoes diced
  • Creole seasoning to taste
  • 5 large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives chopped

Variations

  • Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don’t have chives, throw in a little freshly chopped parsley.

Instructions

  • Preheat oven to 350 F.
  • Heat oil in a seasoned 10″ cast iron skillet (or a pan that can go into the oven) over medium heat.
  • Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
  • Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
  • In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
  • Pour the fat out of the skillet. Return to stovetop, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
  • Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).

Notes

I used fingerling potatoes, but any kind of potato will do.

Nutrition

Calories: 467kcal | Carbohydrates: 21g | Protein: 23g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 504mg | Sodium: 475mg | Potassium: 717mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.

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Egg McMuffin Casserole

It’s probably been 20 or so years since I had an Egg McMuffin. I barely remember what is even on them. But that didn’t stop me from making this egg McMuffin casserole from Plain Chicken. The first time I made this pretty much as Steph had it (except I didn’t drizzle it with maple syrup), which came out fantastic. I added Creole seasoning because, well, I put Creole seasoning in just about everything I make.

Egg McMuffin Casserole

The next time, I’ll stray from the Egg McMuffin idea and maybe add peppered bacon instead of Canadian bacon. And maybe pepperjack cheese instead of cheddar. Casseroles are great that way – you can get all creative on it. Even though the base recipe for an egg McMuffin casserole is 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 try my breakfast pizza.

Egg McMuffin Casserole
Print Pin
4 from 1 vote

Egg McMuffin Casserole

Easy, tasty breakfast (or dinner) casserole.
Course Main Dish
Cuisine American
Keyword breakfast
Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings 4
Calories 426kcal
Author Based on Plain Chicken’s recipe

Equipment

Ingredients

  • 4 eggs
  • 1 ¼ cup milk
  • 1-2 teaspoons Creole seasoning or just use a few pinches of salt and pepper
  • 1-2 tablespoons chives fresh, chopped
  • 4 English muffins split, cut into 1″ bites
  • 6 ounces Canadian bacon chopped
  • 1 cup sharp cheddar cheese shredded
  • maple syrup warmed, for serving

Instructions

  • Spray an 8″ x 8″ baking dish with non-stick spray.
  • In a small bowl, add the eggs, milk, chives, and Creole seasoning and beat lightly.
  • Layer half of the cut muffins on the bottom of the baking dish.
  • Top with half of the Canadian bacon and cheese.
  • Add one more layer of the remaining muffins, followed by the rest of the Canadian bacon and cheese.
  • Pour the egg mixture over the top of the dish.
  • Cover with plastic wrap and refrigerate for 30 minutes to an hour to let the bread soak up some of the eggs.
  • Preheat oven to 325 F.
  • Remove plastic wrap and bake until the eggs are set, 40-50 minutes.
  • Serve drizzled with real maple syrup.

Notes

Add a little diced green (or red) bell pepper to the egg mixture for a little color.

Nutrition

Calories: 426kcal | Carbohydrates: 32g | Protein: 28g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 920mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg

Nutritional values are approximate.

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Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.

Mexican Beef Short Ribs

Make It Your Way

These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning. I like having the bold taco flavors as the meat is quite bold by itself.

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Also try my slow cooker baby back ribs.

Mexican Beef Short Ribs
Print Pin
4 from 1 vote

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Keyword beef, Mexican, ribs
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 449kcal
Author CD Kitchen

Equipment

Ingredients

Instructions

  • Heat oil over medium-high heat in a large Dutch oven.
  • Add ribs and brown on all sides.
  • Remove any excess oil or fat.
  • Add remaining ingredients.
  • Bring to a boil then reduce to a slow simmer.
  • Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  • Serve over rice with the gravy from the pot.

Notes

If you can’t find beef consommé you can substitute beef broth.

Nutrition

Calories: 449kcal | Carbohydrates: 2g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 975mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 6mg

Nutritional values are approximate.

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Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up. It may not be the sexiest dish I’ve ever made, but it was one of the most flavorful ones. The sauce is spicy, creamy. The sausage is perfect. This is a great dish anytime, but it’s specially good on a cool fall or winter night!

Spicy Sausage Skillet

Flavor-Packed Simplicity

My wife asked me to make this spicy sausage skillet again before we were even done with the first serving. I made this in my cast iron skillet. You could use any good ole skillet, I just happen to like cooking in cast iron whenever I get the chance. I have a small collection of Lodge skillets. Might as well use them and use them often, I say!

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Also try my rodeo breakfast skillet.

Spicy Sausage Skillet
Print Pin
4 from 1 vote

Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up.
Course Main
Cuisine American
Keyword breakfast, skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 397kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Heat olive oil over medium high heat in a 12″ cast iron (or oven-proof) skillet. Add sausage and brown.
  • Stir in the onion flakes, garlic powder, chicken broth, Rotel, cream, pasta, and Creole seasoning.
  • Bring to a boil and reduce to a simmer. Cover and cook until the pasta is tender.
  • Stir in half of the cheese.
  • Sprinkle the remaining cheese over the top and place under the broiler until melted.
  • Serve garnished with the green onions.

Notes

You can also use andouille sausage.

Nutrition

Calories: 397kcal | Carbohydrates: 8g | Protein: 16g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 1261mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 2mg

Nutritional values are approximate.

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Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a really big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice, inexpensive dinner. A little green bean salad and some garlic bread and I was eating like a king.

We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family. And it tastes great of course!

Baked Angel Hair with Sausage

A Great Way To Feed A Crowd

You can switch things up a bit by omitting the rosemary and substituting Creole seasoning. I found the original recipe for baked angel hair with sausage over on Bo’s Bowl blog, which is chock full of great food ideas!

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 try my Christmas pasta. It also makes enough for a crowd. So does my smoked sausage casserole.

Baked Angel Hair with Sausage
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5 from 1 vote

Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice easy dinner. We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family.
Course Main
Cuisine American
Keyword pasta, sausage
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 612kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Remove the sausage from casings.
  • Heat the oil over medium-high heat in a large skillet. Crumble the sausage into the pan and brown on both sides. Remove to a paper towel-lined plate.
  • Add the mushrooms to the skillet and saute until soft. Add 1/2 of the rosemary, combine.
  • Add the two jars of Alfredo sauce to the skillet. Stir, bring to a boil, and reduce to a simmer.
  • While the sauce is simmering, cook the angel hair pasta per the package instructions EXCEPT do not cook fully. Reduce the cooking time by 1 minute instead so that the pasta is a little al dente (still a bit raw).
  • Rinse and drain the pasta and add to the sauce. Combine well.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Add half of the cooked pasta mixture. Top with half of the crumbled sausage and half of the remaining rosemary.
  • Add the rest of the pasta, topped with the remaining sausage and rosemary.
  • Sprinkle with the cheeses.
  • Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted. Place under the broiler for a minute or two to brown the top and serve.

Notes

Add a pinch or two of crushed red pepper for a little kick.

Nutrition

Calories: 612kcal | Carbohydrates: 45g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 888mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg

Nutritional values are approximate.

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