Category: Main Dishes

Meatloaf TV Dinner Part 1: The smoked meatloaf

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination of smoked meatloaf, scratch mashed potatoes with gravy, fantastic herbed peas and carrots, and a light apple pie wonton crunch.

Meatloaf TV Dinner Part 1 - The smoked meatloaf

The Star Of The Show

In this part 1 of our dinner, we’ll make the meatloaf. This was made on the smoker. You could also make it on a grill (over indirect heat), or in your oven. The original recipe came from a Texas BBQ Rub newsletter. You should try their rubs – they’re great! And sign up for their newsletter. It’s always full of great recipes, like this one!

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Mashed potatoes and gravy recipe
Herbed peas and carrots recipe

Meatloaf TV Dinner Part 1 - The smoked meatloaf
Print Pin
5 from 1 vote

Meatloaf TV Dinner Part 1: The smoked meatloaf

Fantastic meatloaf. Absolutely the best meatloaf you’ll ever eat.
Course Main Dish
Cuisine American
Keyword meatloaf, smoked, tv dinner
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 8
Calories 656kcal
Author Texas BBQ Rub

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F if cooking in the oven.
  • If smoking or grilling, cut a few slits about 1/2″ up from the bottom in the pan so that the excess fat can drip out.
  • Mix all ingredients except for the BBQ sauce in a large bowl.
  • Place mixture into baking pan.
  • Form into a loaf.

For the smoker or grill

  • Smoke or grill at 225 F for 2-3 hours.
  • Spread BBQ sauce over top of loaf and return to smoker or grill for another 30-45 minutes or until internal temperature reaches 170 F.

For the oven

  • Bake for 1 to 1 1/2 hours.
  • Spread BBQ sauce over top of loaf and return to the oven and bake another 10 minutes or until internal temperature reaches 170 F.

Notes

Also great sliced thin and served on bread for sandwiches.

Nutrition

Calories: 656kcal | Carbohydrates: 31g | Protein: 39g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 252mg | Sodium: 1086mg | Potassium: 992mg | Fiber: 2g | Sugar: 17g | Vitamin A: 717IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 10mg

Nutritional values are approximate.

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Southern Fried Chicken Salad

We ate at a Max and Erma’s the other day. We’ve always enjoyed their southern fried chicken salad. So, I figured I’d try to duplicate it at home. And did I ever. Of course, the key to this salad is the fried chicken. For me that means two things: buttermilk and hot sauce. The rest is pretty much up to you!

Southern Fried Chicken Salad

Just Like The Real Thing

The end result was very tasty, and as good as the real thing. Maybe even better. Everything about my southern fried chicken salad was delicious, and not just the chicken. Normally I’d lean towards a Ranch or blue cheese dressing, but the bottled Dijon mustard vinaigrette matched the restaurant original’s taste perfectly. This is a great salad. One that I’d make again and again!

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Also try my grilled Greek chicken salad and my copycat of Max and Erma’s Santa Fe chicken salad.

Southern Fried Chicken Salad
Print Pin
5 from 1 vote

Southern Fried Chicken Salad

My take on Max and Erma's Southern Fried Chicken salad.
Course Main Dish
Cuisine American
Keyword fried chicken, salad
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 513kcal
Author Mike

Equipment

Ingredients

For the chicken

For the salad

Instructions

  • Place the chicken in a resealable baggie with the buttermilk, hot sauce, and Cajun seasoning. Shake to cover. Refrigerate at least 2 hours.
  • Heat oil in a Dutch oven or deep fryer (3″ worth) to 350 F.
  • In one bowl, place the eggs and beat lightly.
  • In another bowl, combine the flour, salt, paprika, nutmeg, and onion powder.
  • Working in batches, remove the chicken from the bag. Shake off any excess marinade.
  • Dip into the flour mixture. Shake off excess.
  • Dip into the eggs. Shake off excess.
  • Dip into the flour mixture again. Shake off excess.
  • Fry until done, 3-5 minutes per side. Remove to a paper towel lined plate
  • Let cool slightly then cut into thin slices.

For the salad

  • Place lettuce on serving plates.
  • Top with tomatoes, garnish with eggs and cheese.
  • Add chicken.
  • Serve with warmed dressing

Notes

The dressing is best served warm but can also be served cold.

Nutrition

Calories: 513kcal | Carbohydrates: 41g | Protein: 46g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 484mg | Sodium: 1415mg | Potassium: 885mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3642IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 6mg

Nutritional values are approximate.

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Grilled Turkey Breast Po Boy

I picked up a 3 or so pound boneless, skinless turkey breast the other day. I was going to smoke it and use it in turkey salad sandwiches, but instead I grilled it and sliced it thin for po boys, which I made two ways. Nothing beats a tender, juicy grilled turkey breast po boy on fresh bread with fresh toppings.

Grilled Turkey Breast Po Boy

You don’t have to make these grilled turkey breast po boys the same way every time. I didn’t.

The first time, I served up on a hoagie roll with Southern broccoli slaw. I’ve always liked slaw on pulled pork sandwiches, and have found it goes just as well on any grilled meat sandwich.

The second po boy (ok, more a sandwich) was served up on a hamburger bun with Kaw-Cajun comeback sauce (recipe courtesy Chez John), lettuce, red onion and tomato. The perfect sandwich.

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Also try my roasted shrimp po boy. It’s mighty good too!

Grilled Turkey Breast Po Boy
Print Pin
4 from 1 vote

Grilled Turkey Breast Po’Boys

A great way to serve up grilled turkey (or chicken) breast.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 6
Calories 347kcal
Author Mike

Equipment

Ingredients

For a classic sandwich

  • 1 medium red onion sliced thin
  • handful lettuce washed and patted dry
  • 1 large tomato sliced
  • ¼ cup Kaw-Cajun Comeback sauce or more

For the slaw-based sandwich

  • 12 ounce broccoli slaw mix
  • 1 bottle southern-style slaw dressing

Instructions

  • Place the turkey into a large resealable bag.
  • Add the dressing. Turn to coat.
  • Refrigerate overnight.
  • Start up your grill for two-zone (direct and indirect) cooking.
  • Salt and pepper the turkey, to taste.
  • Lightly sear the turkey over high heat then move to indirect heat and cook until the internal temperature reaches 170 F.
  • Remove and let rest at least 15 minutes.
  • Slice thin against the grain.
  • Lightly toast the buns or rolls, if desired.
  • Slather the buns with the Comeback sauce.
  • Add turkey.

For a classic sandwich

  • Top buns with sliced turkey, lettuce, onion, and tomato.
  • Serve.

For the slaw-based sandwich

  • Combine the slaw mix and dressing.
  • Heap the slaw over the turkey. Serve.

Notes

You can also make this using chicken breasts, but you’ll need several to make 2-3 pounds.

Nutrition

Calories: 347kcal | Carbohydrates: 30g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 732mg | Potassium: 719mg | Fiber: 2g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 59mg | Calcium: 132mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Chicken Wrap with Southwestern Dipping Sauce

This is my take on a recipe for a grilled chicken wrap with southwestern dipping sauce posted on the Kraft website. I liked the original idea, but made a few changes. I really liked the final result. Oddly, my wife did not. She thought it was a tad bland. I found it to be tasty, crisp, and even better when dipped into the sauce.

Grilled Chicken Wrap with Southwestern Dipping Sauce

Any Chicken Will Do

A lot of recipes like this one for grilled chicken wrap with southwestern dipping sauce call for using chicken breasts. I prefer to use chicken tenderloin, specially when I can find them on sale. They cook quicker and are more tender.

The dipping sauce is good for anything. Veggies. Chips. Wraps.

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 delicious southwest wraps.

Grilled Chicken Wrap with Southwestern Dipping Sauce
Print Pin
4 from 1 vote

Grilled Chicken Wrap with Southwestern Dipping Sauce

A lot of recipes call for using chicken breasts. I prefer to use chicken tenderloins, specially when I can find them on sale. They cook quicker and are more tender.
Course Main
Cuisine American
Keyword chicken, dipping sauce, grilled, southwestern, wraps
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 538kcal
Author Mike

Equipment

Ingredients

For the wraps

  • 1 pound chicken breasts grilled, cooled, chopped
  • 1 ½ cups broccoli slaw see below
  • 2 carrots shredded
  • ½ cup sharp cheddar cheese shredded
  • ½ cup grape tomatoes sliced
  • ¼ cup Ranch dressing
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 4 whole wheat tortillas

For the slaw (you’ll have some leftover)

  • 12 ounces broccoli slaw mix
  • 1 jar coleslaw dressing

For the sauce

Instructions

For the wraps

  • Combine all ingredients and divide among the 4 wraps.
  • Roll up and place on a hot grill for about 2 minutes per side.
  • Serve with the dipping sauce.

For the slaw

  • Combine the slaw and dressing. Refrigerate for at least 2 hours before using.

For the sauce

  • Combine all ingredients.
  • Refrigerate for at least 2 hours before using.

Notes

You can substitute chicken tenderloins or even boneless skinless thighs for the breasts.

Nutrition

Calories: 538kcal | Carbohydrates: 38g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 925mg | Potassium: 1119mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6634IU | Vitamin C: 130mg | Calcium: 328mg | Iron: 4mg

Nutritional values are approximate.

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Breakfast Po Boy

I was looking at a loaf of French bread that was sitting on the counter. I was wondering what was I going to do with it. I’d made about 8 different po boys in as many days. I was worried that my wife might be getting tired of eating them, but I had to make one more, but I had to make a breakfast po boy. It’s an omelet on a roll, topped with a creamy cheese sauce. If you’re looking for a bit of kick, add some red pepper flake or cayenne pepper to the omelet or (and!) the cheese sauce.

Breakfast Po Boy

It’s All About The Cheese Sauce

This breakfast po boy was easy to make and actually quite delicious. You can put whatever you want into the omelet of course. The cheese sauce takes it over the top. Try my breakfast pizza and my Mexican breakfast taco too!

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.

Breakfast Po Boy
Print Pin
4 from 1 vote

Breakfast Po’Boy

Put whatever you want into the omelet!
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 1186kcal
Author Mike

Equipment

Ingredients

For the omelet

  • 6 eggs lightly beaten
  • ¾ cup milk
  • ½ teaspoon kosher salt
  • 1-2 tablespoons onion chopped
  • 1-2 tablespoons red bell pepper chopped
  • ½ cup breakfast sausage cooked and crumbled

For the cheese sauce

For the sandwich

  • ½ loaf French bread halved lengthwise

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 9″ pan with non-stick spray.
  • Mix the eggs, milk, 1/2 teaspoon of salt, onion, pepper and sausage in a bowl and pour into the pan.
  • Bake 40-45 minutes or until done. Remove and let cool slightly.
  • For the cheese sauce, melt butter in a small saucepan.
  • Stir in the cornstarch, 1/4 teaspoon salt and pepper until smooth.
  • Gradually add milk.
  • Bring to a boil and cook 2 minutes or until thickened, stirring often.
  • Reduce heat. Stir in cheese until melted. Remove from heat.
  • Lightly toast the bread if desired.
  • Cut omelet into a rectangle and place onto bread half.
  • Pour cheese sauce over omelet. Add bread top and enjoy!

Notes

Substitute pepper jack for the cheddar for a nice kick.

Nutrition

Calories: 1186kcal | Carbohydrates: 74g | Protein: 68g | Fat: 68g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 2581mg | Potassium: 810mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2377IU | Vitamin C: 7mg | Calcium: 1190mg | Iron: 7mg

Nutritional values are approximate.

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Crunchy Tilapia Po Boy

I had a coupon for some frozen fried fish filets the other day. Sometimes I have to cave in to the hankering for a fish sandwich. I’ve made a copycat version of the McDonald’s fish filet sandwich before. This time I decided to make a crunchy tilapia po boy instead since I had a big batch of Kaw-Cajun Comeback sauce on hand.

Crunchy Tilapia Po Boy

Crunchy Goodness

I tried this crunchy tilapia po boy two ways. One as a traditional po boy on a bread roll (I used a loaf of French bread), and one on regular burger buns. Both versions were great. The fish was crunchy, the toppings fresh, and the bite from the sauce really kicked these po boys up. They’re reminiscent of the fat-food fish sandwiches you can enjoy today.

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Also try my Cajun Fillet-o-Fish sandwiches.

Crunchy Tilapia Po Boy
Print Pin
4 from 1 vote

Crunchy Tilapia Po’Boy

I tried this two ways. One as a traditional po’boy on a bread roll (I used French), and one on regular burger buns. Both versions were great!
Course Main
Cuisine American
Keyword fish, sandwich
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 1305kcal
Author Mike

Ingredients

  • 2 fish filets I used crunchy large Tilapia filets
  • ½ loaf French bread hamburger buns work great too!
  • 4 tablespoons Kaw-Cajun Comeback sauce or more
  • lettuce shredded or chopped
  • 4 slices American cheese
  • 2 slices tomato optional

Instructions

  • Cook the filets per package instructions.
  • Lightly brown the bread, if desired. Slather with the comeback sauce.
  • Add fish, cheese, lettuce, and tomato. Enjoy!

Notes

I like to use mayonnaise instead of the comeback sauce too!

Nutrition

Calories: 1305kcal | Carbohydrates: 59g | Protein: 167g | Fat: 41g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 564mg | Sodium: 1603mg | Potassium: 3469mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 10mg | Calcium: 612mg | Iron: 7mg

Nutritional values are approximate.

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Taco Po Boy

I actually came up with this idea on my own. I usually get inspired by other folk’s recipes. Then try to adjust them to our likings or based on what ingredients I have on hand. The idea for this taco po boy just hit me out of the blue. It’s just like a taco, but served on French bread with a kicked up remoulade sauce.

Taco Po Boy

Not One Of My Bad Ideas!

I have been on a po boy kick lately. It’s due mainly to the Kaw-Cajun Comeback sauce from Chez John. I make that stuff in big batches and put it on everything, usually “normal” po boys, like shrimp or such, but now also a taco po boy.

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 chicken nugget po boy.

Taco Po Boy
Print Pin
4 from 1 vote

Taco Po’Boy

I actually came up with this idea on my own. I usually get inspired by other folk’s recipes, then try and adjust them to our likings or based on what ingredients I have on hand. This one just hit me out of the blue.
Course Main
Cuisine American
Keyword sandwich, southwestern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 729kcal
Author Mike

Equipment

Ingredients

  • 1 loaf French bread
  • 1 pound ground beef
  • 1 package taco seasoning or use 2-3 tablespoons of our homemade version
  • 4-6 tablespoons Kaw-Cajun Comeback sauce
  • handful lettuce shredded
  • 1 handful Doritos any flavor, lightly crushed
  • ½ large tomato chopped
  • ¼ cup white onion chopped
  • ½ cup sharp cheddar cheese shredded
  • Pickled or fresh jalapeno slices

Instructions

  • Hollow out the bread. Optionally, lightly brown the bread in the oven if you want a little crunch.
  • Cook beef in seasoning per package instructions. Let cool slightly.
  • Slather insides of bread with Comeback sauce.
  • Spoon in the meat mixture.
  • Sprinkle with chip pieces.
  • Add tomatoes, lettuce and onion. Top with the cheese and jalapeno slices.
  • Place under broiler until cheese is melted and bread starts to brown.
  • Slice into 2″ wide pieces and serve.

Notes

Substitute pepper jack for the cheddar for a little more spicy kick.

Nutrition

Calories: 729kcal | Carbohydrates: 73g | Protein: 36g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1445mg | Potassium: 547mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 7mg

Nutritional values are approximate.

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Chicken Nugget Po Boy

It can be a dangerous thing when I’ve made up a big batch of Kaw-Cajun Comeback sauce, recipe courtesy Chez John. I will put that stuff on anything and everything, including this super simple chicken nugget po boy. The great thing is I had a great lunch in no time at all. Nice and spicy, full of crunch, this is a great sandwich despite its simplicity.

Chicken Nugget Po Boy

It’s Ok To Use Frozen Nuggets

I opened up the freezer the other day and noticed a bag of chicken nuggets. I bought them with a coupon a while back. Normally I make my own, but the combination of a coupon and laziness got the best of me. I thought… boy, I need to use them up. I know! A po boy! And thus, the chicken nugget po boy was born… Nothing fancy, but mighty good!

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Also try my Oh Boy po boy.

Chicken Nugget Po Boy
Print Pin
4 from 1 vote

Chicken Nugget Po’Boy

The perfect quick po’boy.
Course Main
Cuisine American
Keyword chicken nuggets, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 servings
Calories 597kcal
Author Mike

Ingredients

  • ½ loaf French bread halved lengthwise
  • 12 chicken nuggets cooked per package instructions
  • 4 tablespoons Kaw-Cajun Comeback sauce
  • 4-6 slices tomato
  • handful lettuce chopped

Instructions

  • Lightly toast the bread, if desired, while the chicken is cooking.
  • Slather both sides of the bread with the Comeback sauce.
  • Divide chicken between bread halves. Top with lettuce and tomato and bread tops. Enjoy!

Notes

Add a little dill pickle too!

Nutrition

Calories: 597kcal | Carbohydrates: 117g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Sodium: 1031mg | Potassium: 512mg | Fiber: 6g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 8mg

Nutritional values are approximate.

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Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great! I used Chez John’s Kaw-Cajun Comeback sauce on my roasted shrimp po boy. You can also use your favorite remoulade, such as our spicy version. Of course, just a good ole mayonnaise works just fine too. Me, I prefer a spicy sauce on my po boys. And I do truly love po boys.

Roasted Shrimp Po Boy

Nothing Fancy. Just Deliciousness.

The star of the roasted shrimp po boy is of course the shrimp. So there’s no need to bury that great flavor with a lot of ingredients. This sandwich isn’t meant to be fancy. But it is ok if it’s a little messy. Sit down and enjoy, the shrimp are fantastic!

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Also try my grilled turkey po boys.

Roasted Shrimp Po Boy
Print Pin
4 from 1 vote

Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great!
Course Main
Cuisine American
Keyword sandwich, shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 329kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Toss shrimp with oil and a pinch of salt and a little pepper.
  • Place on a non-stick baking sheet and cook 8-10 minutes or until pink and firm and cooked. Remove from oven.
  • Lightly toast the bread in the oven, if desired.
  • Slather both halves of the bread with the Comeback sauce.
  • Add shrimp, lettuce, tomato and top bread half and enjoy!

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Calories: 329kcal | Carbohydrates: 57g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 831mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg

Nutritional values are approximate.

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OXO Good Grips 4 Piece Stainless Steel Measuring...
OXO Good Grips 4 Piece Stainless Steel Measuring…
  • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
  • Magnetic handles keep Cups together for storage…
$22.98 Amazon Prime
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