Tag: recipe

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging. I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning. Then it is browned quickly on the stovetop. Finally it’s transferred to the oven to finish the cooking. Done and yum!

Cajun Stuffed Chicken Breast

Make Your Own Seasoning

I prefer to use my own Cajun seasoning in this Cajun stuffed chicken breast and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine. Of course you can use the store-bought stuff instead.

Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3
Slap Ya Mama Cajun Seasoning from Louisiana, Original Blend, No MSG and Kosher, 8 Ounce Can, Pack of 3

Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.

Cajun Stuffed Chicken Breast
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5 from 1 vote

Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. 
Course Main
Cuisine American
Keyword Cajun, chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 377kcal
Author Based on a recipe from The Stay At Home Chef

Equipment

Ingredients

  • 4 large chicken breasts boneless and skinless, sliced in half horizontally then pounded out to 1/4″ thickness
  • 1 tablespoon vegetable oil
  • ½ cup pepper jack cheese shredded, divided
  • 4 ounces mushrooms sliced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ¼ sweet onion diced
  • 4 teaspoons Cajun seasoning or more, to taste
  • 4 tablespoons butter divided

Instructions

  • Preheat oven to 400 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Heat oil in large skillet.
  • Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
  • Divide mushrooms, peppers and onions between the breasts in the same fashion.
  • Top with the remaining cheese.
  • Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
  • Season outsides of rolled up chicken with the Cajun seasoning.
  • Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
  • Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
  • Remove toothpicks, slice and serve.

Notes

Great when made using turkey breasts too!

Nutrition

Calories: 377kcal | Carbohydrates: 6g | Protein: 54g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 359mg | Potassium: 1086mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1707IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 2mg

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)
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)

Smoked Sea Salt

After smoking peppercorns, the next logical thing to smoke was salt. I love smoked sea salt, it really adds a nice slightly smoky flavor to dishes. If you have your smoker already fired up for other things, such as pork butt or brisket or ribs, you often have a little space leftover. No point in wasting all that great smoke, just add some sea salt to a pan and place it on the smoker until it starts to darken in color.

Smoked Sea Salt

Easy And Well Worth The Effort

I actually used a mix of Himalayan pink salt and coarse sea salt. The textures between the two are slightly different, and they brought different colors to the final mix of smoked salts. I keep the smoked salt in an air-tight container right by my prep area. I still keep a salt pig nearby for those dishes where I don’t want that addition of smoke in my salt.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try smoking some peppercorns. You can put them on your smoker at the same time that you’re smoking sea salt.

Smoked Sea Salt
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5 from 1 vote

Smoked Sea Salt

I love smoked sea salt, it really adds a nice slightly smoky flavor to dishes.
Course Seasoning
Cuisine American
Keyword salt, smoked
Cook Time 6 hours
Total Time 6 hours
Servings 1 cup
Calories 1kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for 250 F. Use a good amount of wood. You want a good amount of smoke to flavor salt. If your smoker has a water pan, such as a Weber Smokey Mountain, do not add water to the pan.
  • Spread salt out in a 9″ x 5″ pan and place onto the smoker.
  • Smoke for 4-6 hours or until the salt is darker in color.

Notes

Note: I used hickory wood for smoking sea salt. If you plan on using your smoked salt on fish, use alder or cedar instead.

Nutrition

Calories: 1kcal | Sodium: 113173mg | Potassium: 23mg | Calcium: 70mg | Iron: 1mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Homemade Pastrami

I’ve been making homemade pastrami for years. I make what is commonly called ‘cheater’ pastrami, or ‘fauxstrami’. I don’t start with a brisket, brine (or ‘corn’) it for ages and then smoke it. Instead, I start with a corned beef brisket. The end result is absolutely fantastic.

Homemade Pastrami

A Big Hit Every Time I Make It

I load up on corned beefs any time they are on sale. My relatives and neighbors absolutely love it when I make pastrami. It’s always a huge hit.

I took a slightly different approach than my traditional method and I’ve found this way to make homemade pastrami to be even better than the old. You still get that slight peppery bite, but the pastrami-like flavor seems more pronounced and further penetrates the meat than when I use a more coarse spice grind.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

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. For this pastrami I went with apple.

Homemade Pastrami
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5 from 1 vote

Homemade Pastrami

I load up on corned beefs any time they are on sale. My relatives and neighbors absolutely love it when I make pastrami. It’s always a huge hit.
Course Main
Cuisine American
Keyword corned beef, smoked
Prep Time 8 hours
Cook Time 8 hours
Total Time 16 hours
Servings 1 corned beef
Calories 2012kcal
Author Mike

Equipment

Ingredients

Instructions

  • Rinse and dry the corned beef.
  • Whisk together the mustard, brown sugar, coriander and allspice. You want the mixture to be slightly wet so that it adheres to the meat. If it does not, add a bit more mustard and mix.
  • Rub the mixture all over the brisket, then cover completely with the ground pepper.
  • Place in a large resealable bag or wrap tightly in foil and keep in the fridge overnight.
  • The next day, fire up your smoker for 225-250 F. Place a chunk or two of light fruit wood in the smoker (I used cherry).
  • Cook the brisket for at least 8 hours or until the internal temperature reaches 195 – 205 F.
  • Remove, wrap in foil, and let rest for 30 minutes.
  • Thinly slice the brisket against the grain using a meat slicer or sharp knife.
  • Serve.

Notes

I usually buy reduced sodium corned beef to make pastrami. If you have concerns over the amount of sodium, soak your brisket in cold water for 2 hours, replacing the water every 30 minutes.

Nutrition

Calories: 2012kcal | Carbohydrates: 56g | Protein: 136g | Fat: 137g | Saturated Fat: 43g | Cholesterol: 486mg | Sodium: 11313mg | Potassium: 3116mg | Fiber: 9g | Sugar: 35g | Vitamin A: 146IU | Vitamin C: 246mg | Calcium: 258mg | Iron: 19mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!

BBQ Meatloaf Sandwiches

This Isn’t A Salad

Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray's Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT
Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches
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5 from 1 vote

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.
Course Main
Cuisine American
Keyword meatloaf, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 610kcal
Author Based on a recipe from The Cozy Apron

Equipment

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1369mg | Potassium: 516mg | Fiber: 3g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 5mg

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)
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)

Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. The only way possible to make this Buffalo bacon roasted cauliflower any better is to double the recipe. Because more is definitely better.

Buffalo Bacon Roasted Cauliflower

Crazy Good And Different

If you’re not in to the funkiness that blue cheese has, try substituting cubed Monterey jack cheese instead. We still like the funky, but not super duper funky, so we often substitute gorgonzola cheese instead. No matter what you use Buffalo bacon roasted cauliflower is a treat.

Frank's RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz
Frank’s RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz

Also try my cauliflower steaks and Chef Paul Prudhomme’s Cajun cauliflower.

Buffalo Bacon Roasted Cauliflower
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4 from 1 vote

Buffalo Bacon Roasted Cauliflower

I love the spicy vinegary flavor of Buffalo wings, along with a great blue cheese dressing for dipping them in. Now I can get those same great flavors in an easy-to-make side dish. 
Course Side
Cuisine American
Keyword Buffalo, cauliflower
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 137kcal
Author Inspired by a recipe from A Spicy Perspective

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Place the bacon strips at one end of a large sheet pan.
  • Place the cauliflower florets at the other end.
  • Bake for 15-20 minutes or until the bacon is crispy.
  • Remove the bacon to a paper towel-lined plate.
  • Toss the cauliflower in any bacon grease that is on the pan. Return to the oven, season with salt and pepper, and roast another 5 minutes or until crisp-tender and lightly charred.
  • Remove cauliflower to a platter.
  • Drizzle with the wing sauce.
  • Crumble the bacon over the top of the cauliflower.
  • Add the blue cheese and green onions and serve.

Notes

Add a few jalapeno slices for a nice spicy kick!

Nutrition

Calories: 137kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 731mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 70mg | Calcium: 82mg | Iron: 1mg

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)
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)

Breakfast Pizza

I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.

Breakfast Pizza

Have It Your Way

Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce.  Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.

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

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.

Breakfast Pizza
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4 from 1 vote

Breakfast Pizza

This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Course Main
Cuisine American
Keyword breakfast, pizza
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 770kcal
Author Based on a recipe from Pillsbury

Equipment

Ingredients

  • 1 tube refrigerated pizza crust
  • ½ cup bacon coarsely chopped
  • 6 eggs beaten
  • 4 ounces cream cheese cubed
  • 2 cups pepperjack cheese shredded
  • ¼ cup red onion thinly sliced
  • cilantro chopped, optional

Instructions

  • Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to get crusty. Remove from oven.
  • Cook bacon over medium heat in a large skillet.
  • Drain all but 1 teaspoon of the drippings.
  • Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
  • Remove from heat and sprinkle egg over cooked dough.
  • Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
  • Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
  • Remove from heat and garnish with cilantro.

Notes

A few slices of jalapeno on top make this pizza even better!

Nutrition

Calories: 770kcal | Carbohydrates: 50g | Protein: 35g | Fat: 48g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 1390mg | Potassium: 249mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 4mg

Nutritional values are approximate.

Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware
Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

Slow Cooker Spaghetti and Meatballs

We spent a week in a condo on fabulous Tybee Island, Georgia not long ago. I wanted to maximize our time on the beach, which meant that I wanted meals that I could prepare with minimal effort and time. Slow cooker spaghetti and meatballs was the perfect choice. And it was mighty tasty too. Yummy meatballs in a flavorful sauce, with the pasta already mixed in. It really doesn’t get any easier.

Slow Cooker Spaghetti and Meatballs

Add Some Kick If You Want

I always like a little kick in my pasta dishes, whether they’re from the slow cooker or not, so I added a bit of red pepper flakes. You can leave them out if you like. I don’t go crazy with it. But I just want that little ‘something’ that wakes things up a bit.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

The perfect side dish for this dish? My gotta-have-it garlic bread. And ya gotta also try my slow cooker ravioli lasagna and my baked spaghetti and meatballs. My stuffed pasta shells ain’t nothin’ to shake a stick at either!

Slow Cooker Spaghetti and Meatballs
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5 from 1 vote

Slow Cooker Spaghetti and Meatballs

Yummy meatballs in a flavorful sauce, with the pasta already mixed in. It really doesn’t get any easier.
Course Main
Cuisine American
Keyword meatballs, slow cooker, spaghetti
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Servings 8 servings
Calories 120kcal

Equipment

Ingredients

Instructions

  • Place all ingredients except for the pasta into a slow cooker.
  • Cook on high for 4 hours, stirring every hour or so.
  • Add the broken pasta, stir, and cook another 20 minutes.
  • Serve with additional Parmesan cheese for topping.

Notes

Also great with Pecorino-Romano cheese.

Nutrition

Calories: 120kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Smoked Marinated Chuck Roast

I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full of flavor through-and-through.

Smoked Marinated Chuck Roast

You Can Add A Bit Of Heat…

Now, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

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 went with apple when I smoked this chuck.

Smoked Marinated Chuck Roast
Print Pin
5 from 1 vote

Smoked Marinated Chuck Roast

I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal

Equipment

Ingredients

Instructions

  • Combine all but roast in a bowl.
  • Place the chuck roast into a large resealable bag or container.
  • Add the marinade. Toss to coat, seal, and marinade overnight.
  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
  • Smoke until the roast reaches 145 F., about 1 hour.
  • Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
  • Remove from the smoker and let rest 15 minutes before slicing or chopping. Add any juices from the foil back into the meat for extra flavor.

Notes

Great on sandwiches, over mashed potatoes or even on nachos!

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Country Ham Egg Muffin

The Perfect Breakfast Sandwich

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.

Also try my cowboy breakfast sandwiches.

Country Ham Egg Muffin
Print Pin
5 from 1 vote

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 625kcal
Author Based on a recipe from Big Bad Breakfast

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Brush the insides of the muffins with 1/4 cup of the butter.
  • Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  • Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  • Add the ham and brown on both sides. Remove.
  • Add remaining butter to the skillet.
  • Crack eggs into 4 silicon ring molds.
  • Sprinkle with thyme, salt and pepper.
  • Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  • Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  • Spread mayonnaise on the muffin halves.
  • Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  • If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Notes

You can substitute bacon for the ham.

Nutrition

Calories: 625kcal | Carbohydrates: 28g | Protein: 22g | Fat: 47g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 1288mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 2mg

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)
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)

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers. And you know, these black bean teriyaki burgers weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.

Black Bean Teriyaki Burgers

Who Knew? Not Me.

I’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking! I never realized how much I would love black bean burgers!

I like to use a burger press when I make burgers, even bean ones! 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
Weber Original Burger Press, Black

Also try my lean apple maple turkey burger.

Black Bean Teriyaki Burgers
Print Pin
5 from 1 vote

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! 
Course Main
Cuisine American
Keyword beans, burgers, Teriyaki
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285kcal
Author Based on a recipe from Le Creme de la Crumb

Equipment

Ingredients

  • 2 15 ounce black beans drained, rinsed, divided
  • ½ medium red onion diced, plus a few slices for topping
  • 1 tablespoon garlic minced
  • 2 tablespoon parsley chopped
  • 2 tablespoons cilantro chopped
  • 1 egg whisked
  • ½ teaspoon red pepper flakes
  • ½ teaspoon seasoned salt OR salt and pepper to taste
  • 1 cup bread crumbs plain, you may need less
  • olive oil
  • 4 burger buns sesame seed
  • ½ cup teriyaki sauce
  • pineapple sliced
  • red onion slices

Instructions

  • Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  • Transfer to a food processor and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  • Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  • Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  • Divide the mixture into 4 parts and form into patties.
  • Fire up your grill or a large skillet over medium-high heat.
  • Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  • Flip and cook the other side 4-5 minutes or until a nice char is formed.
  • Remove from the grill.
  • Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Notes

Add lettuce and sliced tomato too!

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2105mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 4mg

Nutritional values are approximate.

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