Italian Sausage Sandwich

These have become my go-to sandwiches for cooler days. Heck, they're good on warmer days too.


The original idea came from Patio Daddio BBQ.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 3 hours
Printable Recipe

Ingredients:

• 1 pound sweet Italian sausage
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3 cups spaghetti sauce (I used homemade)
• 2 cups shredded mozzarella cheese
• 6 hoagie buns

1. Crumble sausage into a large skillet over medium-high heat. Brown and remove to a paper towel-lined plate.

2. Add peppers and onion to skillet with sausage drippings. Cook until almost tender. Add in the garlic and cook for another 2-3 minutes.

3. Add the sausage back to the skillet. Add the spaghetti sauce. Bring to a boil and reduce to a simmer. Continue simmering for up to 3 hours or until sauce is nice and thick. Add a little water if it gets too thick.

4. Brown buns under oven broiler. Serve topped with the meat mixture and shredded cheese.

Ice Cream with Peep Syrup

I admit it. I have a strange fascination with melting Peeps. Anita can't even come into the kitchen when I'm melting them. She just can't stand seeing them 'die'.


The other day I made Shamrock Peep Rice Krispies treats that came out rather good. Then I came across this idea to melt Peeps to make syrup for ice cream at the We Are Not Martha blog. Another opportunity to melt Peeps? Sign me up!

Come visit us at our new blog, Life's A Tomato for more awesome recipes.


Makes: 2 servings
Cook time: 5 minutes

Ingredients:

• 4 scoops of your favorite ice cream
• 1 package of 10 Peeps

1. Place Peeps in a medium non-stick pan over medium heat. Add in 1 tablespoon of water. Melt Peeps, stirring occasionally.

2. Pour syrup over ice cream and serve.

Red Stripe Light Beer

Back in my college days, I rented an attic apartment from a great sorta hippyish guy and his girlfriend. Every year, they'd go to Jamaica for a few weeks. When they returned, my landlord would drink only Red Stripe beer for months on end and crank Bob Marley all day. Life was good.


Of course, being the broke college kid I was at the time, I made sure to make my presence known when there was Red Stripe beer around, and occasionally, one would find its way into my hand and soon afterwards, my belly. It was the best beer I'd had. Did I mention that I had the greatest landlord in the world?

Now, I can only drink lighter beers, which means my options are pretty limited. But, I found a six pack of Red Stripe light at Jungle Jim's and I just had to get it. Red Stripe was just as I remembered it. Actually, it was even better. I wish I'd bought more.

I think I'll pop open another bottle this afternoon, put on some Bob Marley, and reminisce about old times and friends.

(Turns out our local grocery store now carries Red Stripe light! Woohoo!)

Takis Nitro Snacks

I picked up a bag of Takis Nitros the last time we were in Jungle Jim's. Anything with the word 'nitro' in the name has to be good, you know?


Takis are like little rolled up tortilla chips. They're highly addicting. The nitro Takis bring some great habanero heat, with just a hint of lime. I don't like lime to be overwhelming, and its not in these treats.

I'm looking forward to trying the other flavors of Takis: crunchy fajita, salsa brava, fuego, and guacamole. Get yourself a bag and enjoy!

Cheater Crunchy Fish Po'Boy

Normally, if I was making a fish po'boy, I'd get some fresh fillets and batter and fry them myself. Well, I was a little pressed for time the other night, so I cheated. I used some frozen pre-battered and cooked fillets. And you know what? It was goooood!



For the Po'Boy:

Makes: 2 servings
Prep time: 5 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1/2 loaf French bread, split and halved
  
• 2 tablespoons (or more) Kaw-Cajun comeback sauce (see below)
• 2 frozen battered fish fillets
  
• Slaw (see below)

1. Cook fish per package instructions. Heat the bread in the oven also, until slightly toasted.

2. Slather the bottom half of the bread with the comeback sauce.

3. Add a fish fillet to each bread half. Top with slaw and enjoy!

For the Kaw-Cajun comeback sauce:

Makes: A big ole batch, but its never enough! Courtesy Fat Johnny
Prep time: 5 minutes
Cook time: 1 hour

Ingredients:

• 1 1/2 cups mayonnaise
• 3 /4 cup Heinz chili sauce
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Cajun Power Original Garlic Sauce
• 1 tablespoons Cajun Power Worcestershire sauce
• 1 tablespoons Cajun Power Louisiana Lightning Strike hot sauce
• 1 tablespoons Creole mustard
• 1 tablespoons finely grated onion
• 1 garlic clove, finely grated
• 1/2 lemon, juiced and zested
• 1/2 teaspoon dried thyme
• Fresh cracked black pepper and Cajun Power Cajun seasoning, to taste

1. Blend all ingredients. Refrigerate for at least one hour before using.

For the slaw:

Makes: About 6 cups
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 6 cups of shredded cabbage (I used a small bag of Dole cabbage mix)
• 1 cup shredded carrot (omit if using a bagged mix)
• 1 cup mayonnaise
• 1/4 cup white vinegar
• 1 teaspoon celery seed
• Salt and pepper, to taste

1. Place the cabbage and carrot in a large bowl.

2. In a separate bowl, whisk together the remaining ingredients. Fold into the cabbage and carrot. Cover and refrigerate at least 1 hour before serving.

Chopped Sticky Chicken Po'Boy with Kaw-Cajun Comeback Sauce

I'm a big fan of Cajun Power's products. I found a great recipe for sticky chicken on their website. I made it with chicken thighs, which I then chopped and put onto po'boys with some of Fat Johnny's Kaw-Cajun comeback sauce.


Seriously, this is a combination that will just make you drool. The chicken by itself is insanely good. Throw it on a po'boy and you've got something you won't soon forget.

For the Po'Boy:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 loaf French bread, split
• 1/4 cup Kaw-Cajun comeback sauce (see below)
• 2 cups chopped sticky chicken (see below)
  
• Slaw (see below)

1. Heat the bread in an oven, under the broiler, or on a grill, until slightly toasted.

2. Slather the bottom half of the bread with the comeback sauce.

3. Spread the chopped chicken along the bread and top with slaw. Enjoy!

For the Kaw-Cajun comeback sauce courtesy Fat Johnny:

Makes: A big ole batch, but its never enough!
Prep time: 5 minutes
Cook time: 1 hour

Ingredients:

• 1 1/2 cups mayonnaise
• 3 /4 cup Heinz chili sauce
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Cajun Power Original Garlic Sauce
• 1 tablespoons Cajun Power Worcestershire sauce
• 1 tablespoons Cajun Power Louisiana Lightning Strike hot sauce
• 1 tablespoons Creole mustard
• 1 tablespoons finely grated onion
• 1 garlic clove, finely grated
• 1/2 lemon, juiced and zested
• 1/2 teaspoon dried thyme
• Fresh cracked black pepper and Cajun Power Cajun seasoning, to taste

1. Blend all ingredients. Refrigerate for at least one hour before using.

For the sticky chicken:

Makes: 8 servings
Prep time: 10 minutes
Cook time: 1 1/2 hours

Ingredients:

• Cajun Power Worcestershire Sauce
• Cajun Power Garlic Sauce
• Cajun Power Cajun Seasoning
• 8-10 boneless, skinless chicken thighs
• 1/4 cup vegetable oil
• 2 white onions, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
  
  

1. Place the thighs in a large bowl. Coat well with Cajun Power Worcestershire sauce and toss to coat.

2. Next, pour the garlic sauce over the chicken and toss to coat. Don't be shy with the sauce.

3. Now, shake plenty of Cajun seasoning over the chicken and coat well.

4. Add the oil to a Dutch oven or large cast iron skillet, over high heat. Add the chicken pieces and brown. Remove to a plate.

5. Add the vegetables and sauté until they are tender.

6. Add 1/3 cup water. Using a wooden spoon, scrape off any pieces that are stuck to the bottom of the pan.

7. Return the chicken to the pan and simmer for 1 hour. Remove, let cool, and chop.

For the slaw:

Makes: About 6 cups
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 6 cups of shredded cabbage (I used a small bag of Dole cabbage mix)
• 1 cup shredded carrot (omit if using a bagged mix)
• 1 cup mayonnaise
• 1/4 cup white vinegar
• 1 teaspoon celery seed
• Salt and pepper, to taste

1. Place the cabbage and carrot in a large bowl.

2. In a separate bowl, whisk together the remaining ingredients. Fold into the cabbage and carrot. Cover and refrigerate at least 1 hour before serving.

Roast Beef Po'Boy with Kaw-Cajun Comeback Sauce

I've been on a po'boy kick lately. Mostly because of Fat Johnny's Kaw-Cajun comeback sauce. I recently made a spicy 4-meat po'boy (and others) with the same sauce and absolutely loved (and devoured!) it. This time, I made an excellent roast beef po'boy. I've re-posted the recipe for the comeback sauce, courtesy of John.


I serve my po'boys mostly with slaw, but you can substitute shredded lettuce instead.

For the Po'Boy:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 loaf French bread, split
• 1/4 cup (or more) Kaw-Cajun comeback sauce (see below)
• 2 cups roast beef (see below) with gravy
  
• Slaw (see below)
• Tomato, sliced
• Dill pickles, to taste
  

1. Heat the bread in an oven, under the broiler, or on a grill, until slightly toasted.

2. Slather the bottom half of the bread with the comeback sauce.

3. Spread the roast beef evenly along the bread and top with slaw and sliced tomato and pickles. Enjoy!

For the Kaw-Cajun comeback sauce:

Makes: A big ole batch, but its never enough!
Prep time: 5 minutes
Cook time: 1 hour

Ingredients:

• 1 1/2 cups mayonnaise
• 3 /4 cup Heinz chili sauce
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Cajun Power Original Garlic Sauce
• 1 tablespoons Cajun Power Worcestershire sauce
• 1 tablespoons Cajun Power Louisiana Lightning Strike hot sauce
• 1 tablespoons Creole mustard
• 1 tablespoons finely grated onion
• 1 garlic clove, finely grated
• 1/2 lemon, juiced and zested
• 1/2 teaspoon dried thyme
• Fresh cracked black pepper and Cajun Power Cajun seasoning, to taste

1. Blend all ingredients. Refrigerate for at least one hour before using.

For the roast beef (originally from the Food Network):

Makes: 8-10 servings
Prep time: 10 minutes
Cook time: 3 1/2 - 5 hours

Ingredients:

• 2 1/2 pounds beef eye of round roast
• 5 cloves garlic, peeled
• 1 tablespoon vegetable oil
• 2 bay leaves
• 1/2 bell pepper, cut into strips
• 2 tablespoons all-purpose flour

1. Cut 5 slits in the beef and insert the garlic cloves.

2. Salt and pepper the beef.

3. Heat oil in a Dutch oven or large pot over high heat. Add beef and brown on all sides.

4. Add enough water to cover the beef about halfway. Add in the bay leaves and pepper. Bring to a boil and reduce to a simmer. Cover, and let simmer for at least 3 hours or until the meat starts to fall apart. Add water during the cooking process if needed.

5. Remove meat to a plate to rest. Remove the pepper and bay leaves and slowly whisk in the flour to make a gravy. You may need to add more flour, but do so slowly. Season with salt and pepper.

6. Shred the beef. You can use it as is, drizzled with gravy, or I just add the meat to the gravy and serve it all together.

For the slaw:

Makes: About 6 cups
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 6 cups of shredded cabbage (I used a small bag of Dole cabbage mix)
• 1 cup shredded carrot (omit if using a bagged mix)
• 1 cup mayonnaise
• 1/4 cup white vinegar
• 1 teaspoon celery seed
• Salt and pepper, to taste

1. Place the cabbage and carrot in a large bowl.

2. In a separate bowl, whisk together the remaining ingredients. Fold into the cabbage and carrot. Cover and refrigerate at least 1 hour before serving.

Blackened Catfish Po'Boy

Anita enjoyed a fantastic catfish po'boy the other day at our favorite Cajun joint in Indianapolis, Papa Roux. Of course, that meant I should make one at home too.


My version was a little different in that I made a blackened catfish filet instead of a breaded one. I did use Papa Roux's slaw recipe, and for the remoulade I used Chez John's Kaw-Cajun Comeback sauce. The end result was fantastic.

For the sandwich:

Makes: 2 large sandwiches
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

2 catfish fillets
4 tablespoons butter, divided
Creole seasoning
2 cups Papa Roux creamy slaw (see below)
2-4 tablespoons Chez John's Kaw-Cajun Comeback sauce (see below)
1 loaf French bread

1. Melt butter in a shallow bowl or plate. Dredge catfish in butter then season with Creole seasoning.

2. Melt remaining butter in a cast iron skillet. Add catfish fillets. Cook over high heat about 2 minutes per side or until golden brown and flaky.

3. Split French bread lengthwise. Slather bottom half with comeback sauce. Add both catfish filets and top with slaw. Slather top bread half with remaining sauce. Cut in half and serve.

For the creamy cole slaw (courtesy Papa Roux):

Makes: A big ole batch, so eat it as a side too
Prep time: 10 minutes
Cook time: 8 hours

Ingredients:

• 15 oz jar of Hellman's mayonnaise
• 1 medium carrot, peeled and grated
• 1 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1 medium green cabbage, shredded (about 2 quarts)
• 2 jalapeños, seeded and diced

1. Mix salt, sugar, and vinegar.

2. Add mayonnaise and mix well.

3. Add carrot and black pepper and mix well.

4. Add cabbage and jalapeño and toss to coat well. Refrigerate overnight.

For the Kaw-Cajun Comeback Sauce (courtesy Chez John):

Makes: A big batch, but you can use this sauce on every sandwich you'll ever make!
Cook time: 8 hours

Ingredients:

• 1 1/2 cups mayonnaise
• 3 /4 cup Heinz chili sauce
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Cajun Power Original Garlic Sauce
• 1 tablespoons Cajun Power Worcestershire sauce
• 1 tablespoons Cajun Power Louisiana Lightning Strike hot sauce
• 1 tablespoons Creole mustard
• 1 tablespoons finely grated onion
• 1 garlic clove, finely grated
• 1/2 lemon, juiced and zested
• 1/2 teaspoon dried thyme
• Fresh cracked black pepper and Cajun Power Cajun seasoning, to taste

1. Blend all ingredients. Refrigerate for at least one hour before using, but its better if you let it set overnight.

Grilled Sausage Po'Boy

We love eating at Papa Roux on the east side (and also downtown) of Indy. But when we can't make it to the restaurant, these po'boys do just nicely!


Art (Papa Roux) was on the local Fox news a while back and gave out his recipe for these great sandwiches. I made a minor change to the one that was posted on the Fox website.

Makes: 2 sandwiches
Prep time: 20 minutes plus overnight
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 lb smoked sausage
• 1 cup creamy coleslaw (see below)
• 4 T (or more) Cajun po'boy sauce (see below)
• 1 12" loaf French bread

Note: You'll have extra slaw from the recipe below. Just have it on the side. It's great!

1. Heat grill over medium-high heat and cook sausage until done.

2. Split bread roll in half lengthwise. Slather both sides with sauce.

3. Cut sausage into half and place on bread. Cover with slaw. Cut bread in half and serve.

Creamy Coleslaw

Ingredients:

• 16 oz jar real mayonnaise (I used a 15 oz jar of Hellman's)
• 1 medium carrot, peeled and grated
• 1 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 t fresh ground black pepper
• 1 t salt
• 1 medium green cabbage, shredded (about 2 quarts)
• 1 jalapeño, seeded and diced (optional)

1. Mix salt, sugar, and vinegar.

2. Add mayonnaise and mix well.

3. Add carrot and black pepper and mix well.

4. Add cabbage (and jalapeño, if using) and toss to coat well. Refrigerate overnight (or at least one hour) before using.

Cajun Po'Boy Sauce

Ingredients:

• 16 oz jar real mayonnaise (I used a 15 oz jar of Hellman's)
• 2 T Old Bay seasoning
• 1/4-1/2 t garlic salt
• 1/4-1/2 t cayenne pepper

1. Mix all ingredients until smooth. Refrigerate overnight (or at least one hour) before using.

Pigs-in-a-Blanket

I am addicted to checking out cookbooks from my local library and reading them on my Kindle Fire or Kindle PC reader. It just minutes you have access to tons of new (and old) cookbooks for free, all from the comfort of your own chair!


This recipe came from 101 Things to do with Canned Biscuits by Toni Patrick. Check it out at your local library or pick up a copy from Amazon.

Makes: 4-6 appetizer servings
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

1 tube biscuits
1 package little smokie sausages
Dipping sauce (see below)

1. Preheat oven to 400 F.

2. Flatten each biscuit into a 6" round. Cut into quarters. Wrap each quarter around a sausage and place on a baking sheet sprayed with non-stick spray.

3. Bake for 10 minutes or until golden brown. Serve with dipping sauce.

For the mustard dipping sauce:

Cook time: 10 minutes

Ingredients:

• 2 tablespoons sugar
• 1 tablespoon dry mustard
• 2 tablespoons cornstarch
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 can beer
• 1 tablespoon red wine vinegar
• 1/2 - 1 tablespoon Creole seasoning (optional)

1. Combine all ingredients a small sauce pan. Bring to a boil and reduce to a simmer, stirring often. Simmer for 10 minutes. Let cool slightly before serving.

Cinnamon Roll Waffles

This is the easiest breakfast you'll ever make. And certainly one of the most addicting.


I found this idea over at the A Hen's Nest blog.

Makes: 4 servings (or 2....)
Cook time: 5 minutes
Printable Recipe

Ingredients:

• 1 tube cinnamon rolls
• Maple syrup, warmed, and softened butter, optional

1. Heat your waffle iron. Open the cinnamon rolls and separate them. Stretch them out just a bit then toss them on your waffle iron (my little iron only holds two at a time). Cook for 2-3 minutes or until starting to get crispy.

2. Microwave the icing per package instructions and pour over the waffles. Serve with warmed syrup and softened butter, if desired.

Cold Barley Salad

This is a great side salad. It's served cold, so it's also excellent to pack with your lunch for the office.


I found the original recipe here.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 1 cup quick cooking pearl barley
• 2 cups chicken broth
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoon olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup red onion, diced
• 1/2 cup cooked corn, cooled
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley

1. Combine the barley, broth, and water in a saucepan. Bring it to a boil and reduce to a simmer. Continue simmering 10-12 minutes or until tender. Remove from heat and let cool for 5 minutes. Rinse and drain well.

2. Whisk together the olive oil, vinegar, mustard, salt and pepper in a small bowl. Add in the remaining ingredients and the barley and mix.

Simple Breakfast Burrito

It doesn't get any easier than these breakfast burritos. And you can get creative and put anything you want in or on them.


Next time, I'm covering them with salsa. And some jalapeño slices... and who knows what else!

Makes: 2 burritos
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1/2 lb Mexican chorizo
• 4 large eggs
• 3 tablespoons sour cream
• Mexican cheese (or whatever soft cheese you have on hand)
• 2 large flour tortillas
• Toppings (salsa, tomatoes, etc)

1. Preheat oven to 400 F.

2. Crumble chorizo into a small pan. Cook. Remove excess fat.

3. Whisk eggs together with the sour cream and a pinch of salt and pepper. Add mixture to pan with the chorizo. Stir to scramble the eggs and cook until done.

4. Place tortillas on a baking sheet. Cover with a damp towel and place in oven for 2-3 minutes or until warmed.

5. Spoon egg mixture into tortillas and roll and fold. Serve with desired toppings.

Quick Chicken and Chorizo Paella

I was all over this paella. Sure, I didn't have Spanish chorizo on hand, so I substituted smoked sausage. And I don't have one of those big huge paella pans so I used a big skillet. Everything came out fantastic. This is a great dish for when you have company over as it makes a good sized batch.


The original recipe is on Epicurious. Instead of using roast chicken from the store, I roasted up 2 pounds of chicken thighs then skinned and boned them for the paella.

Makes: 6 servings
Prep time: 20 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 2 tablespoons vegetable oil, divided
• 2 pounds chicken thighs
• 1 pound Spanish chorizo, cut into 1/2" slices on the diagonal (can substitute smoked sausage)
• 1 small white onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon paprika
• 2 cups brown rice
• 1 pinch saffron threads
• 2 bay leaves
• 4-6 cups chicken stock
• 1/2 cup frozen peas
• 1 tomato, chopped
• 1/4 cup fresh parsley, chopped, for garnish

1. Preheat oven to 400 F.

2. Season the chicken thighs. Heat 1 tablespoon of the oil in a large cast iron skillet or Dutch oven.

3. Add the thighs and brown on both sides. Transfer skillet to oven and continue cooking until done. Let cool slightly. Remove meat from bones and chop lightly.

4. Heat remaining oil in a paella pan or very large skillet. Add chorizo and cook for about 1 minutes (if using smoked sausage, cook until browned).

5. Add the onion, red pepper and garlic and cook until the vegetables are softened.

6. Add rice, paprika, saffron and bay leaves. Stir to combine and cook 3-5 minutes or until rice is slightly toasted.

7. Add 2 cups of the stock and bring to a boil. Add the chicken, peas and tomato and stir.

8. Transfer pan to oven and cook, uncovered, until most of the liquid is gone, about 20 minutes.

9. If rice is not done, add in another cup of broth and return to oven for 5-7 minutes. Repeat adding broth and cooking until rice is done.

10. Remove from oven and fluff the rice with a fork. Serve garnished with parsley.

Mexican Lasagna

This take on classic lasagna came out absolutely great. Anita said it was one of the best things I'd ever made.


This makes a huge batch, perfect for a big get-together. It also freezes well.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 2 pounds ground beef
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 2 10oz cans enchilada sauce
• 1 can corn, drained
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/2-1 teaspoon cayenne pepper
• 1 package Zatarain's Spanish rice
• 10 flour tortillas, cut into 1/4ths
• 4 cups shredded Mexican cheese blend
• Shredded lettuce, sour cream, guacamole, etc for topping if desired

Note: When making the Zatarain's Spanish rice, I used Habanero Rotel instead of regular diced tomatoes for extra kick.

1. Preheat oven to 350 F.

2. Heat a large skillet over medium-high heat. Brown the beef. Drain and add in the onion and garlic and cook until the onion begins to soften.

3. Add the enchilada sauce, corn, oregano, chile powder and cayenne and stir. Reduce to a simmer.

4. Prepare rice per package directions.

5. Spray a 9" x 13" baking dish with non-stick spray. Spoon in enough of the meat mixture to just cover the bottom of the dish.

6. Working in layers, add 1/3rd of the tortilla pieces, 1/3rd of the rice, 1/3rd of the remaining meat sauce, and 1/3rd of the cheese. Repeat layers. Top with remaining tortillas, meat and rice.

7. Cover with foil and bake for 25 minutes.

8. Uncover and sprinkle with remaining cheese. Bake another 10-15 minutes or until cheese is melted and is bubbly.

9. Let stand 10 minutes before serving. Top with your favorite toppings.

Chicken Nuggets with Dipping Sauce

These will disappear before you know it.


The sauce is great for dipping. Use it with wings too!

I found the original recipe for the nuggets on the Food Network site, and the sauce on the Insane Chicken (a great site with tons of recipes!).

Makes: 8 servings
Prep time: 1 hour
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 3 large eggs
• 1 1/2 cups buttermilk
• 2 lbs boneless skinless chicken breast, cut into bite size pieces
• 2 cups panko bread crumbs
• 1/2 teaspoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• Canola oil for frying
• Dipping sauce (see below)

1. In a large bowl, whisk together the eggs and buttermilk. Place chicken in a resealable container and add the egg/buttermilk mixture. Seal, shake and refrigerate for 1 hour.

2. Combine bread crumbs, paprika, garlic powder, Italian season and a few pinches of salt and some pepper in a pie pan.

3. Heat oil in a deep fryer or Dutch oven to 350 F.

4. Working in batches, shake excess egg/buttermilk mixture off of the chicken pieces and place into hot oil. Cook for 2-3 minutes or until chicken is done. Remove to a paper towel-lined plate. Repeat until all of the chicken has been cooked.

5. Serve hot with the dipping sauce.

For the dipping sauce:

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 1 garlic clove, minced
• 1/2 cup onion, minced
• 2 tablespoons olive oil
• 1 1/2 cups barbecue sauce
• 1 teaspoon (or more) hot sauce

1. Heat the oil in a medium sized pan. Add the garlic and onion and saute until softened. Drain well.

2. Stir in the barbecue sauce, hot sauce and a pinch of salt and pepper. Simmer on low for 5 minutes. Remove from heat, let cool slightly, and serve.

Beer Battered Fish Po'Boy

This is my take on a great recipe from Bobby Flay.


These came out really tasty. The only thing I would do different is to let the tartar sauce set longer so that it was a little thicker. Still, it was great! Served up with (gasp!) store-bought fries!

Makes: 2 sandwiches
Prep time: 10 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 cup all-purpose flour, plus 1/2 cup
• 1/2 teaspoon salt, plus more
• 1/4 teaspoon pepper, plus more
• 1 cup beer
• 1 large egg white, beaten to stiff peaks
• 2 cod filets
• Oil for frying
• Lemon-Habanero Tartar Sauce (see below)
• Loaf French bread, cut into 2 6" pieces, warmed

1. Whisk together 1 cup of the flour, the salt and pepper and beer in a small bowl. Let set 10 minutes then fold in the egg white.

2. Heat oil to 360 F in a deep fryer or Dutch oven.

3. Season fish with salt and pepper. Dredge in remaining flour and shake off any excess. Then dip into the beer batter. Fry on both sides until golden brown. Remove to a paper towel-lined plate to drain.

4. Assemble sandwiches by slathering the bread with the tartar sauce. Add the fish and enjoy!

For the Lemon-Habanero Tartar Sauce:

Prep time: 10 minutes
Cook time: 1 hour 20 minutes

Ingredients:

• 1 cup lemon juice
• 1/2 cup mayonnaise
• 1 anchovy fillets, chopped
• 1/2 small habanero, chopped
• 2 cornichons, finely diced
• 1/2 tablespoons capers
• Salt and pepper

1. Bring lemon juice to a boil in a small sauce pan. Reduce by half. Pour into a blender.

2. Add the mayonnaise, anchovy and habanero and process until smooth. Remove to a bowl.

3. Fold in the remaining ingredients. Cover and refrigerate for at least one hour until set.

Guacamole

Nothing beats a simple guacamole. Fresh and fantastic.


Add chopped tomatoes if you wish.

Makes: 4-6 servings
Prep time: 5 minutes
Printable Recipe

Ingredients:

• 2 tablespoons fresh lemon juice
• 1 medium red onion, chopped
• 3 jalapeño peppers, chopped
• 1 1/2 teaspoons salt
• 3 large avocados, chopped

1. Combine all ingredients. If you want a chunky guacamole, mash the ingredients together with a potato masher or large fork. For a creamy guacamole, place into a blender and pulse until the desired consistency is reached.

Bub's Big Ugly Burgers, Carmel, Indiana

Oh, how we love Bub's burgers. They are seasoned just right and cooked to perfection. And the buns... to die for!


If you're daring enough, you can try the Big Ugly, which is one pound of meat... after cooking!

Bub's is located right on the Monon Trail in downtown Carmel. Swing on by if you're in the neighborhood and enjoy a really great burger.

Split Pea Soup

It has been unusually warm here this winter, except for a few days here and there. I kept an eye on the forecast and as soon as it turned cold I made up a big batch of split pea soup.


The original recipe came from Ina Garten. I modified it only a bit by adding smoked ham hocks and celery.

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Printable Recipe

Ingredients:

• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1/8 cup extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 4 medium carrots, diced
• 3 small red potatoes, unpeeled, diced
• 3 stalks celery, diced
• 1 pound dried split green peas
• 8 cups chicken stock
• 2 smoked ham hocks

1. Saute the onions, celery and garlic for 10-15 minutes in a large pot with the olive oil, oregano, and salt and pepper until tender.

2. Add the carrots, potatoes, chicken stock, ham hocks and half of the dried peas. Bring to a boil and reduce to a simmer. Simmer uncovered for 40 minutes. Scrape off any foam.

3. Add the remaining dried peas and simmer another 40-60 minutes or until all of the peas are tender.

4. Remove the ham hocks. Cut off the meat and dice and return to the pot. Warm for 5 minutes. Season with salt and pepper and serve.

Barley and Black Bean Salad

This is a nice, healthy salad. It makes for a great side.


Served cold, this salad is great to take to work for lunch (according to Anita!).

Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 1 cup uncooked quick-cooking pearl barley
• 1 15 oz can black beans, rinsed and drained
• 1 cherry tomatoes, halved
• 1/2 cup green bell pepper, minced
• 1/2 cup Monterey or Pepper Jack cheese, cut into 1/4" cubes
• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• Cayenne pepper or red pepper flake (optional, to taste)

1. Cook barley according to package instructions but do not add salt. Drain and rinse.

2. Combine remaining ingredients in a bowl. Add in barley and stir. Serve.

Smothered Pork Roast

I am a huge fan of Louisiana Cookin' magazine. It always has great recipes, articles, and photos. Every time I get an issue I want to go to Louisiana.


This slow-cooked roast from the magazine is really great on a cold night.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 5-6 hours
Printable Recipe

Ingredients:

• 1 6 lb pork shoulder
• 2 large white onions, sliced thin
• 8 garlic cloves, sliced thin
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary, crumbled
• 2 tablespoons vegetable oil
• 1 stick butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• Cooked rice, for serving

1. Season shoulder with salt and pepper Set shoulder out at room temperature for 30 minutes.

2. In a large bowl, combine the onion, garlic, thyme and rosemary.

3. Heat oil over high heat in a Dutch oven or large pot. Add the shoulder and brown on all sides. Remove shoulder to a plate.

4. Add butter to pot and melt. Add in flour to make a roux, dark peanut in color, cooking about 10 minutes.

5. Add onion mixture and toss to cover well.

6. Add chicken broth. Bring to a simmer.

7. Add shoulder back in. Spoon some of the onion/broth mixture over the top. Cover and simmer for 5-6 hours or until fall-apart tender. Once every hour, turn the shoulder and spoon more of the onion/sauce mixture over the top.

8. Shred pork and serve with sauce over rice.

Breakfast in a Baguette

This is my take on a recipe I found in one of Anita's Martha Stewart magazines. It's quite easy to make and rather good.


The original recipe calls for using prosciutto. Instead, I used crumbled thick-cut applewood smoked bacon.

Makes: 4 servings
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• 1 baguette
• 6 large eggs
• 1 teaspoon lemon zest
• 3 tablespoons sour cream (or milk)
• 1/4 cup fresh parsley, chopped
• 1/2 cup fresh grated Parmesan
• 4 slices thick cut bacon

1. Preheat oven to 350 F.

2. Cook bacon until crisp. Drain. Break into 1/2" pieces.

3. Cut top 1/4" off the baguette and hollow out the insides and discard. Break the top into bite-sized pieces and reserve.

4. Place eggs, sour cream, parsley, Parmesan and a dash of salt and pepper into a bowl and whisk. Stir in the bread pieces.

5. Place baguette on a parchment paper-lined baking sheet. Sprinkle insides with the bacon pieces. Pour in the egg mixture.

6. Bake until eggs are fluffy and done, 30-35 minutes. Slice into 2" pieces and serve.

Pizza Fondue

Oooey gooey pizza fondue-y!


We needed something to snack on while we watched the big game. This hit the spot!

The original recipe came from Taste of Home.

Makes: 4 cups
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 2 10 3/4 oz cans condensed cheddar cheese soup
• 1 8 oz can pizza sauce
• 1/2 cup milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups shredded cheese (mozzarella, Italian, whatever you have on hand)
• 1/2 cup pepperoni, chopped
• Hot sauce, to taste
• Pickled jalapeño slices, to taste
• Breadsticks (see below)

1. Place all ingredients into your fondue pot and heat on medium until melted.

2. Serve with breadsticks.

For the breadsticks, from the Food Fashionista:

Makes: 18-24 breadsticks
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 1 package Pillsbury refrigerated pizza dough (I used thin crust)
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1/4 cup freshly shredded Parmesan cheese

1. Preheat oven to 400 F.

2. Lightly flour your working surface. Roll out the dough into a large rectangle.

3. Brush dough with 3/4ths of oil and sprinkle with seasonings and cheese.

4. Cut into strips using a pizza cutter.

5. Transfer strips to a baking sheet (I needed two) lined with parchment paper. As you transfer the strips, twist them into a corkscrew shape. Brush twisted un-oiled side with remaining oil.

6. Bake for 15-20 minutes or until golden brown.

Shamrock Peeps Rice Krispies Treats

These were fun to make.


Well, if you're into watching poor little Peeps meet their demise in a hot pot that is!


Although I used green Peeps to make these for St. Patrick's day, you can use any color, or even combination of colors (don't mix them together - let them melt in place).



Makes: 16-24 little bars
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe


Ingredients:

• 3 tablespoons butter
• 40 Peeps (4 packages)
• 6 cups Rice Krispies cereal

1. Spray a 9" x 13" baking dish with non-stick spray.

2. Melt the butter over low heat in a large non-stick pot.

3. Add the Peeps to the pot and melt them, stirring occasionally. Do not overcook or the butter will burn.

4. Remove pot from heat and stir in the cereal.

5. Pour the mixture into a baking dish and spread it out. I used a spatula sprayed with non-stick spray to make it easier to spread out the cereal.

6. Let cool 30 minutes and cut into bars.