Main Dishes

3 Meat Pizza Casserole
6 Bean Chili
Andouille Corn Dogs with Hot and Spicy Hush Puppies
Asian Meatball Sandwiches
Bacon-wrapped Chicken Breasts
Bacon and Cheddar Waffles
Bacony Chicken and Rice
Baked Angel Hair with Sausage
Barbecue Bean and Bacon Dogs
Beef and Broccoli
Beef and Cheddar Sandwich
Beef and Italian Sausage Chili
Beefy Cajun Mac
Beer-Battered Fish Po'Boy
Beer-Battered Shrimp with Homemade Cocktail Sauce
Beef Stew
Biscuits and Gravy
Black Pepper Shrimp
Blackened Catfish Po'Boy
Blackened Chicken Alfredo
Boudin-Stuffed Turkey Breast
Braised Chicken Thighs with Mushrooms
Braised Chicken Thighs with Mushrooms #2
Breaded Pork Tenderloin Sandwich
Breakfast in a Baguette
Broccoli Cheddar Pockets
Broccoli Cheddar Soup
Buffalo Thigh Sliders
Buffalo Wings
Buttermilk Waffles
Cajun Chili
Cajun Nachos
Cajun Sausage and Red Beans over Skillet Cornbread
Catfish Sandwich with Louisiana Tartar Sauce
Chalupa Salad
Cheater Crunchy Fish Po'Boy
Cheeseburger Sliders
Chicago Italian Beef Sandwiches
Chicago Italian-Style Beef
Chicken Alfredo Pasta Bake
Chicken Alfredo with sauteed wild mushrooms
Chicken and Gnocchi Soup
Chicken and Smoked Sausage Gumbo
Chicken Breasts with Chive and Mustard Sauce
Chicken Chili with Cornbread Topping
Chicken Enchiladas
Chicken Fajitas
Chicken Nuggets with Dipping Sauce
Chicken Prosciutto and Roasted Green Beans
Chicken Sandwich with Chipotle Mayo
Chicken Sauce Piquante
Chicken Scallopine
Chicken Scallopine with Saffron Cream and Saffron Orzo with Asparagus
Chicken Scarpariello with Lemon Orzo
Chicken Wings with Cucumber Feta Dipping Sauce
Chicken with Black Beans and Cream Cheese
Chili Con Carne
Chili Dog Nachos
Chili Mango Shrimp with Pineapple Fried Rice
Chinese Chicken with Black Pepper Sauce
Chinese Meatball Sandwich
Chipotle Ham Wraps
Chipotle Pork Stew
Chopped Sticky Chicken Po'Boy
Chorizo and Black-Eyed Pea Soup
Chorizo and Shrimp-Stuffed Poblanos
Chorizo Breakfast Burrito
Chorizo Cream Gravy
Chorizo Garbage Plate
Chorizo Joes
Chuck Wagon Chili
Cinnamon French Toast Bake
Cinnamon Roll Waffles
Cobb Salad Panini
Coconut Shrimp, pina colada dipping sauce, broccolini and cheesy grits
Coconut Shrimp with Sweet Chili Sauce
Cola and Pineapple Glazed Ham
Confederate Bean Soup
Country-Style Gravy
Country Sausage Gravy
Couscous-Stuffed Chicken
Crab Omlettes with Jalapeno Hashbrowns
Crabmeat Salad Sandwiches with Kicked-Up Coleslaw
Cream Cheese Potato Soup
Creamy Cajun Chicken Pasta
Creamy Olive Soup
Creole Crab Cake Sliders
Creole Pork Tenderloin Dinner
Croque Madame
Crustless Smoked Sausage Quiche
Crusty Black Bean Chorizo Subs
Cubano Sandwiches
Deep-Fried Chicken Wings
Dragon's Breath Chili
Easy Bean Soup
Easy Chili
Easy Fish Tacos with Chili Mayo
Easy Pork Chops in Mushroom Sauce
Easy Pot Roast with Green Onion Mashed Potatoes
Easy Sausage Pasta Bake
Egg and Ham Sandwiches
Egg Hole In One
Eggs in a Basket
English Roast Beef Sandwich
Extra Rich Cheeseburger Soup
Fish Sandwich
French Dip Sandwiches and Sauteed Squash
Frenchuletta Sandwiches
Fried Cheezit-Crusted Bologna Sandwich
Fried Chicken Po'Boy
Frito Pie
Green Olive Chicken Salad
Grilled Chicken Piccata
Grown-Up Sloppy Joes
Gumbo #1
Gumbo #2
Habanero BBQ Meatloaf Sandwiches
Ham and Cheese Bacon Waffle Sandwiches
Ham and Cheese Pot Pie
Harvest Creamy Corn Soup
Hero Sandwiches
Homemade In-n-Out Burgers
Honey Soy Glazed Thighs with Broccoli Slaw
Hoosier Pork Tenderloin Sliders
Hot Chili
Hot Dog Stroganoff
Huevos Oaxacan (Oaxacan Eggs)
IHOP French Toast
Italian Beef Sandwiches
Italian Sausage Chili
Italian Sausage Sandwiches
Jagerschnitzel
Jalapeño Sliders and Homemade Chips
Jambalaya
Kicked-Up Chicken Chili
Kielbasa Soup
Lemony Cinnamon Chicken Noodle Soup
Loaded Lobster Roll
Lobster Chowder
Lobster Po'boy
Maple Chicken Wings
Maple-Mustard Chicken Thighs
Meatball Sliders
Meatballs with Italian Sauce
Meaty Spaghetti Sauce
Mexican Lasagna
Mexican Style Shredded Pork
Minestone Soup
Mini Calzones
Mini Italian Club Sandwiches
Mini Meatloaves with Habanero BBQ Glaze and Parmesan Mashed Red Potatoes
Mom's Hearty Lasagna
Muffuletta Sandwiches
Mushroom and Artichoke Chicken Thighs
Mushroom and Prosciutto Grilled Cheese
Mushroom Bourguignon
Old School Chicken and Sausage Jambalaya
Omlette
Oven Denver Omelet
Oxtail with Buttered Rice
Ozark Sloppy Joes
Panko Ranch Po'Boys with Ranch Remoulade
Parasol's Style Roast Beef Po'Boy
Parmesan Chicken Nuggets with Dipping Sauces
Pasta e Fagioli
Peruvian-style Roast Chicken with Sweet Potato Matchsticks
Pizza
Pizza Pasta
Poor Man's Shrimp Boil
Pork-n-Pasta Toss
Pork Chops with Sage Cream Gravy, Corn Chowder and Roasted Brussels Sprouts
Pork Loin Piquant
Pork Medallions in Mushroom Marsala Sauce
Pork Tenderloin Sliders
Pressed Salami Sandwich
Quick Chicken and Chorizo Paella
Ranch Mushroom Baked Potatoes
Red Beans and Rice
Red Chili Enchiladas
Red Sauce and Italian Sausage Spaghetti
Roast Beef Po'Boy
Roast Beef Sandwiches with Black-Eyed Pea Salad
Roasted Vegetable Soup
Sausage and Butternut Squash Soup
Sausage Rollups with Buttermilk Syrup
Schnitzel Sliders
Scrambled Eggs over Asparagus
Shrimp Cakes with Peach Salsa
Shrimp Creole and Black Beans
Shrimp Fra Diavolo
Shrimp Po Boy
Shrimp Remoulade
Shrimp Sandwiches with Roasted Red Pepper Remoulade
Shrimp Scampi Pizza
Shrimp with Tequila-Mayo Dip
Shrimp-Stuffed Portabellas
Simple Breakfast Burrito
Sloppy Joe Nachos
Sloppy Joes
Smoked Sausage and Black-Eyed Peas
Smoked Sausage and Corn Bisque
Smoked Sausage and Peppers Sandwiches
Smoked Sausage and Sweet Corn Chowder
Smoked Sausage and White Bean Soup
Smoked Sausage Breakfast Casserole
Smoked Sausage Breakfast Skillet
Smoked Sausage Fajitas
Smoked Sausage Skillet
Smoked Sausage with Broccoli and Cheese
Smoked Sausage, Taters, Peppers and Onion Soup
Smothered Pork Roast
Southwestern Pork with Polenta
Spaghetti and Meatballs with Tomato Sauce
Spiced Pork Chops with Sweet-and-Sour Glaze
Spicy 4-Meat Po'Boy with Kaw-Cajun Comeback Sauce
Spicy Black-eyed Pea Soup
Spicy Chicken Fingers
Spicy Navy Beans and Rice
Spicy Pork Chili
Spicy Roast Beef Sandwich
Spicy Sausage and Pasta Casserole
Spinach and Sausage-Stuffed Shells
Spitfire Shrimp
Split Pea Soup
Sriracha Sesame Seed Turkey Meatball Sandwiches
Stromboli
Sun-dried tomato butter
Sweet and Hot Chili
Sweet and Sour Smoked Sausage
Sweet Pepper Frittata
Taco Pizza
Tamales
Tempura Chicken Fingers with Smoky Ranch Dip
Tex-Mex Meatloaf with Cheddar Mashed Potatoes
Texan Black Bean Pasta Shells
Texas Chili
Texas Taco Joes
Thai-Style Pork
Tortilla Pizzas
Turkey dinner
Ultimate Beef Chili
Valentine's Day Calzones

Chili Con Carne

This time of year, I make a big ole batch of chili every Sunday for my lunches through the week.


The flavors from this very simple recipe are great. Make sure you trim your meats of some of the fat, specially the pork shoulder.

Makes: 8 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 1/2 pounds chuck, cut into bite-sized pieces
• 2 1/2 pounds pork shoulder, cut into bite-sized pieces
• 1/2 cup corn oil
• 2 large yellow onions, chopped
• 10 cloves garlic, minced
• 1/2 cup chili powder
• 2 T chili powder
• 1 T ground cumin
• 2 t dried oregano
• 1 15 oz can diced tomatoes
• 5 cups chicken broth
• 2 15 oz cans pinto beans, rinsed and drained
• Cooked rice, cornbread, etc, for serving
• Shredded cheddar, sour cream, etc, for garnish

1. Season meat with salt and pepper. Heat 2 tablespoons of the oil in a large pot or a Dutch oven over medium-high heat. Add the meat in batches and sear on all sides. Remove to paper towel-lined plate.

2. Add the onions to the pot and cook for 10 minutes. Add the garlic and cook for 2 more minutes.

3. Add 1/3 cup of the chili powder, cumin, and oregano. Stir well and cook for 2 more minutes.

4. Add the tomatoes, 4 cups of the chicken stock, and the meat (plus any juices). Bring to a boil then reduce to a simmer. Season with salt and pepper. Cover and cook for 1 hour.

5. Place half of the beans and the last 1 cup of the stock into a blender and puree. Add to the chili along with the other can of beans. Cook another hour or until the meat is tender.

6. Add the remaining chili powder, season with salt and pepper. Stir then serve over rice or cornbread. Garnish as desired with sour cream, shredded cheese, etc.

Frito Chili Cheese Dogs

I've made a lot of chilies this year. Some with beef chunks, some with ground beef. Not that you can't interchange the two. This is definitely my favorite one that has ground beef in it.



I served this on some Frito chili cheese dogs and also ate it right out of the bowl. Good eats!

The original recipe came from Southern Food on About.com. I made a few changes.

Chili

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

Ingredients:

• 1 large white onion, chopped
• 2 lb ground beef
• 1 cup red bell pepper, diced
• 1 cup green bell pepper, diced
• 4 cloves garlic, minced
• 1 4 oz can green chile peppers, chopped
• 1 jalapeño pepper, diced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz can beans (pinto, dark or red kidney beans, drained and rinsed)
• 2 T chili powder
• 1 t salt
• 1 1/2 t ground cumin
• 1/2 t dried leaf oregano
• 1/4 t black pepper

1. Brown ground beef with onions in a large skillet.

2. Add the garlic, jalapeño and bell peppers and cook for 2 more minutes.

3. Add the can of chile peppers, cans of tomatoes (undrained) and the beans. Bring to a boil then reduce to a simmer and continue simmering, uncovered) for 15 minutes.

4. Continue simmering, uncovered, another 20 minutes until the beans are done.

Frito Chili Cheese Dogs

Makes: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 2 hot dog buns, split
• 2 hot dogs
• 1/2 cup chili (from above recipe)
• 1/4-1/2 cup cheddar cheese, shredded
• 2 handfuls of Frito chips, crushed

1. Grill hot dogs. Lightly toast buns.

2. Place dogs in buns. Top with chili, cheese, and crumbled Fritos. Enjoy!

Hot Chili

This isn't a super-hot, 5-alarm chili. Just a nice, easy chili with a little kick. It's a little different than the sweet and hot chili I usually make.


I found this recipe over on the Calphalon website. I'm not sure why I was there, but I of course ended up in the recipe section.

Makes: 8 servings
Prep time: 25 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• 3 lbs lean ground beef
• 3 T olive oil
• 1 clove garlic, diced
• 1 large white onion, diced
• 1 large green bell pepper, chopped
• 1 T ground cumin
• 3 T chili powder
• 2 t cayenne pepper
• 1 t dried oregano
• 3 dried bay leaves
• 1 (29 oz) can diced tomatoes
• 1 (15 oz) tomato sauce
• 1 (15 oz) can kidney beans
• Toppings (shredded cheese, onion, jalapeños, etc)

1. Preheat a Dutch oven over medium-high heat.

2. Add oil and heat for 1 minutes.

3. Add garlic and cook for 30 seconds.

4. Add in the beef, onion, bell pepper, cumin, chili powder, cayenne pepper, and oregano. Cook until meat is browned, stirring occasionally.

5. Drain any excess fat.

6. Stir in the bay leaves, tomatoes (and their sauce), tomato sauce and beans (do not drain).

7. Bring to a boil then reduce the heat to a simmer and let simmer, uncovered, for about 45 minutes or until the chili has thickened.

8. Season to taste with salt and pepper. Server with desired toppings.

6-Bean Chili

This makes a huge batch of good, stick-to-your-ribs, warm-ya-up chili! There's nothing better on a chilly fall day!


As you might can tell, I'm big on putting a good dollop of sour cream on my chili. I love that coolness with the heat of the chili.

Makes: 12 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 pounds chuck, cut into bite-sized pieces
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 T chili powder
• 2 t salt
• 1 1/2 t ground cumin
• 1 t black pepper
• 1/2 t cayenne pepper
• 1/8 t ground coriander
• 1/8 t ground cinnamon
• 2 bay leaves
• 1 28 oz can diced tomatoes
• 4 cups beef broth
• 1 can great northern beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can light kidney beans, rinsed and drained
• 1 can dark kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can navy beans, rinsed and drained
• Sour cream, shredded cheddar cheese and green onions for garnish

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

2. 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.

3. Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally.

4. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste.

5. Service garnished with sour cream, cheddar, and chopped green onions.

Texas Chili

This is a great, hearty, beefy chili. No beans. Nothing getting in the way of good chili taste. I highly recommend it!


The original recipe came from the Texas Cooking website.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 2 1/2 - 3 hours
Printable Recipe

Ingredients:

• 2-4 T chili powder
• 2 pounds chuck, cut into bite-sized pieces
• 2 T oil
• 1 32 oz carton beef stock (plus more if needed)
• 1/3 cup garlic, chopped fine
• 1 large yellow onion, chopped fine
• 2 T ground cumin
• 1 T ground oregano
• 1/2 cup paprika

1. Heat oil over high heat in a large Dutch oven or pot. Add beef and brown, 6-10 minutes.

2. Add chili powder and stock. Bring to a boil and reduce to a simmer. Continue simmering, uncovered, for 1 hour.

3. Add remaining ingredients and continue simmering until meat is very tender, about an hour. Add more stock if chili gets too thick.

4. Skim any fat off surface and serve.

Ancho Chili Butter

There's nothing better than grilled corn-on-the-cob. I like tossing entire ears on the grill (after soaking them in water for a while). Or I'll husk them and throw them directly over the fire. Or I'll do like I did here, and pull back the husks and tie them, using them as a handle.

This ancho chili butter really kicks up grilled corn. It'd be good on grilled crostinis, too.

Makes: A little over a cup
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon Ancho chili powder
• 2 teaspoons Spanish paprika
• 1 teaspoon toasted cumin seeds
• 1/2 teaspoon cayenne
• 1/2 cup water
• 1 1/2 sticks unsalted butter, softened
• 1 teaspoon Worcestershire sauce

1. Heat oil over high heat. Add onion and saute for 2 minutes.

2. Add garlic and saute for 30 seconds.

3. Add in the chili powder, paprika, cumin and cayenne. Stir and cook for 1 more minute.

4. Add in the water and whisk until the mixture becomes very thick. Remove from heat and let cool 10 minutes.

5. Place butter in a blender or food processor. Add in the chili mixture and Worcestershire sauce. Blend until smooth.

6. Taste the mixture and add salt and pepper as desired.

7. Spoon into a container with a lid and refrigerate for 30 minutes.

8. Soften slightly before serving.

From the Grill and Smoker

Apple-Cinnamon Fattie
Asian Grilled Chicken Salad
Atomic Buffalo Turds
Aunt Millie Burger
Bacon and Cheddar Fatties
Bacon Cheddar Cheese Wings
Bacon Cheeseburger Doggy Style
Barbecue Bean and Bacon Dogs
Basic BBQ Rub
Basil and Sundried Tomato Fattie
Big Ben Burger
Bohemian Burger
Boss Burger
Breaded grilled 'almost fried' chicken wings
Brooklyn Burger
Buffalo Thigh Sliders
Camelot Burger
Carrot Popsicles
Casanova Burger
Cheese & Burger Society Burgers
Cheesy Chorizo-Topped Burgers
Cheyenne Burgers with Chipotle Onion Rings
Chicken Satay with Peanut-Coconut Sauce
Chili Dog Sauce
Chili for Hot Dogs or Hamburgers
Chili Garlic Wings
Chorizo and Cheddar Fattie
Chorizo Sliders
Coach Potato Burger
Coffee-Crusted Porterhouse Steak
Crab Louie Burger
Creamy Grilled Corn Salad
Creamy Mushroom Cheeseburger
Creole Roast Beef Wraps
Cuban-Style Burger
Cuban Tenderloin Slider
Fiery Pork Tenderloin Sliders with Avocado Cream and Roasted Poblanos
Fiesty Hot Dog with Chipotle Potato Salad
Fire-Roasted Tomato Vinaigrette
Firehouse Burger
Franks-and-Beans Fattie
Frito Chili Cheese Dogs
Greek Burgers
Greek Fire-Roasted Chicken
Grill-Top Shrimp "Boil"
Grilled Alaskan King Crab Legs
Grilled Artichoke Hearts
Grilled Avocado Guacamole
Grilled Big Mac
Green Lightning Shrimp
Grilled Avocado, Tomato and Red Onion Salad
Grilled Bologna (Baloney) Sandwich
Grilled Banana Sundae
Grilled Brats with Stuffed Portabellos
Grilled Brussels Sprouts
Grilled Buffalo Chicken Tacos
Grilled Burgers on Jalapeño Buns with Corn and Tomato Pasta
Grilled Cabbage with Kielbasa
Grilled Cactus
Grilled Chicken Breasts with Creamy Red Pepper Sauce
Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette
Grilled Chicken Gyros with Tomato Tzatziki
Grilled Chicken Pasta Salad
Grilled Chicken Rigatoni Florentine
Grilled Chicken Sliders with Spicy Coleslaw
Grilled Chicken Stir-Fry
Grilled Corn Salsa
Grilled Crab-Stuffed Jalapenos
Grilled Croquettes with Creole Sauce
Grilled Fingerlings with Tarragon Vinaigrette
Grilled French Bread Pizzas
Grilled French Bread Sausage, Pepper and Onion Pizza
Grilled Greek Peppers
Grilled Green Beans
Grilled Hawaiian French Bread Pizza
Grilled Hobo Packets
Grilled Honey-Rosemary Chicken Thighs
Grilled Hot Dog Sandwich
Grilled Italian Chicken Sliders with Tomato Jam
Grilled Jerk Sliders with Jamaican Slaw
Grilled Malibu Chicken
Grilled Mangoes
Grilled Meatloaf Sandwiches
Grilled Mexican Nacho Cheese Pizza
Grilled Mexican Street Corn
Grilled Okra Popsicles
Grilled Old Bay Chicken
Grilled Onion Cheese Buds
Grilled Pineapple Salsa
Grilled Pizza Burgers
Grilled Pizzas
Grilled Polenta with Mushrooms
Grilled Polenta with Red Pepper Relish
Grilled Pork Satay
Grilled Pork Tenderloin Sliders with Berry Sauce and Blue Cheese Butter
Grilled Potato Salad #1
Grilled Potato Salad #2
Grilled Potato Salad #3
Grilled Potato Skins with Horseradish Sour Cream
Grilled Red Potatoes
Grilled Sausage Po'Boy
Grilled Sausage Sandwiches
Grilled Shrimp with Garlic and Creamy Corn Salad
Grilled Smoked Paprika Potato Salad
Grilled Smoked Sausage Reuben
Grilled Smoked Sausage with Fiesta Cheese Rice
Grilled Smoked Sausage with Mango Salsa
Grilled Southwestern Pork Tenderloin Sliders
Grilled Spicy Honey Chicken Thighs
Grilled Sriracha Chipotle Wings
Grilled Stuffed Bell Peppers
Grilled Sweet and Spicy Wings
Grilled Thai Chicken Thighs
Grilled Thai Chicken Thighs with Noodles
Grilled Tuscan Chicken
Grilled Venezuelan Hot Dogs
Grilled Watermelon Salad
Grilled Zucchini Salad
Gypsy Burger
Handyman Burger
Havana Burger
Hawaiian Grilled Chicken Dinner
Hickory-Grilled Bacon-Wrapped Pork Tenderloin Medallions
Homemade (Cheater) Pastrami
Homemade Bacon
Homemade BBQ Sauce
Homemade Burger Buns
Homemade Pickle Relish
Honey-Stung Chicken Breasts
Honky Tonk Burger
Hot Brat Sliders
Hot Chick on a Stick
Hot Dog Fatties
Hot Dog Po Boys
Hot Dog Salad
Hot Dogs with Chili, Onions and Slaw
Hot Grilled Chicken Wings
Infrared-Cooked Thanksgiving Turkey
Isabella Burger
Jalapeno Steak Sauce Sliders
Jamaican Jerk Sliders
Jamaican Jerked Chicken
Johnny Appleseed Burger
Keri's Hot-Apple Baked Beans
Key West Grilled Chicken
Laquered Chicken with Grilled Pineapple Salsa
Louisiana Burger
Macho Nacho Burger
Mama Mia Burger
Manchego Cheese and Garlic Hot Dogs
Maple-Glazed Grilled Sweet Potatoes
Mesa Grill Steak Sauce
Miss Daisy Burger
Mixed Grill
Moink Balls
Mona Lisa Burger
Muffaletta Burger
Muffaletta Fattie
Mushroom Marsala Burger
Nacho Dogs
New School Bologna Sandwich
Oaxacan Grilled Shrimp with Mexican Rice
Old Bay Grilled Steak Fries
Onion-Smothered Hot Dogs
Pancake Fattie
Pepper Jack Cheese Sauce
Pimento Cheese Fattie
Pioneer Burger
Pork and Chorizo Burgers
Pulled Pork Nachos
Pulled Pork Pockets
Pizza Fattie
Puppy Dogs
Rhinelander Burger
Ribs and Onion Rings
Roadhouse Burger
Roasted Habanero Mayonnaise
Roasted Jalapeno Chicken
Roasted Poblano Fattie
Roasted Rosemary and Garlic Chicken
Roasted Tomatillo Salsa
Roasted Tomato and Jalapeño Chorizo Fattie
Roasted Tomato Bruschetta
Sheboygan Burger
Smoked Apple Breakfast Fattie
Smoked Bacon-Wrapped Olives
Smoked Bacon-Wrapped Tater Tots
Smoked Bologna
Smoked Chicken and Wild Rice Soup
Smoked Chicken Thighs
Smoked Fattie Nachos
Smoked Fatties
Smoked Pizza Fattie
Smoked Sea Turtle Eggs with BBQ Sauce
Smoked Stromboli Fattie
Smokey Bacon Wraps
Smoky Mountain Chicken Sandwich
Southern Belle Burger
Spicy Beef Skewers with Sour Cream
Spicy Grilled Chicken Tortilla Soup
Spicy Mango/Pineapple Hot Dogs
Spicy Onion Hot Dogs
Sriracha-Glazed Pork Tenderloin Sliders
Steak, Chicken and Burgers Asada
Steak Fajitas
Swedish Sweet Mustard
Sweet and Spicy Onion Relish
Texas Bean Burger
Texas Burger
Twice-Grilled Peppers with Caper-Basil Vinaigrette
Uncle Sam Burger
Veggie-Stuffed Grilled Onions
Waldorf Burger
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Chili Mango Shrimp with Pineapple Fried Rice

I wanted to cook up something different. Something visually different and of course, really tasty. This idea from We Are Not Martha fit the bill perfectly.


The fried rice definitely has some kick. We really liked it a lot. The sweetness of the pineapple offset the heat perfectly.

Makes: 4 servings
Prep time: 1 1/2 hours
Cook time: 15 minutes
Printable Recipe

Ingredients:

• 4 cups cooked brown rice
• Chili mango shrimp (see below)
• 3 large eggs
• 3 green onions, chopped
• 1 habanero, minced
• 1 red pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 T olive oil (divided)
• 1 T soy sauce
• 1 cup frozen peas, thawed
• 2 pineapples
• 1 t sesame oil

1. Cut pineapples in half. Remove centers and cut the good flesh into chunks.

2. Heat a wok over high heat. Add in the shrimp and the marinade and cook until shrimp starts to turn pink. Remove to a plate.

3. Wipe out the wok with a paper towel. Add 1/2 T of oil and coat the sides of the wok. Place eggs in a small bowl and scramble with a fork. Pour into wok and cook, scrambling, until done. Remove to the plate with the shrimp.

4. Wipe out the wok and add the remaining oil. Add the garlic, habenero, red pepper, and green onions and cook until fragrant.

5. Add rice, stir and cook until rice begins to sizzle.

6. Add in soy sauce, peas, cooked shrimp and egg, pineapple chunks, and the sesame oil. Heat thoroughly.

7. Serve fried rice in pineapple halves with more soy sauce on the side if desired.

For the Chili Mango Shrimp:

Ingredients:

• 1 medium mango, peeled and cubed
• 2 T chili paste
• 1 T fresh ginger, minced
• 2 T red wine vinegar
• 1 lb fresh gulf shrimp, shelled and deveined

1. Place mango in a blender or chopper and process until smooth.

2. Place pureed mango, chili paste, ginger and vinegar in a small sauce pan. Bring to a boil then reduce to a simmer and continue simmering for 15 minutes. Remove from heat and let cool.

3. Pour marinade into a resealable bag and add shrimp. Shake to coat. Refrigerate for 1 hour before using.

Kicked-Up Chicken Chili

This chili is outstanding! I do warn you, it has a serious kick to it. If you want to cool it off a bit, cut down on the chili powder.


You can also let this thicken up and put it on tortillas! Yummy!

Makes: 6 servings
Prep time: 20 minutes
Cook time: 25 minutes
Printable Recipe

Ingredients:

• 1 stick butter, divided
• 2 lbs boneless chicken breasts cut into 1/2" cubes
• 1/4 cup all-purpose flour
• 1 large onion, choped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 2 T chili powder
• 1 t ground coriander
• 1 t ground cumin
• 1 t cayenne pepper
• 1 T black pepper
• 1 T salt
• 2 (14 1/2 oz) cans cannellini beans, drained
• 2 (4 oz) cans green chiles, chopped
• 1/2 cup sour cream
• 1 1/2 cups fresh grated cheddar (recommend Tillamook)
• parsley for garnish

1. Melt half of the butter in a large Dutch oven over medium-high heat. Add chicken and brown until cooked. Remove chicken and set aside.

2. Add remaining butter to the Dutch oven and stir in flour, creating a roux.

3. Stir in the peppers and onion. Then deglaze the pan with the chicken stock and add in the heavy cream. Simmer for 5 minutes, or until thickened.

4. Add the chili powder, cumin, coriander, cayenne, pepper and salt.

5. Add the beans, green chiles, and the chicken and simmer until completely heated, about 8 minutes.

6. Mix in the sour cream, serve, and top with fresh grated cheese and chopped parsley.

Beef and Italian Sausage Chili

This is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn't hot (but can be if you add a lot of hot sauce).


I found this recipe in Marje Lambert's great cookbook, The Real Chili Cookbook. I did make a few minor changes for our tastes.

Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 1/2 pound Italian-style pork sausage
• 2 pounds chuck, cut into bite-sized cubes
• 1 medium white onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 2 14 1/2 oz cans beef broth
• 8 oz can tomato sauce
• 2 T chili powder
• 2 t ground cumin
• Hot sauce, to taste

1. Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.

2. Add the beef and cook until browned. Spoon off excess fat.

3. Add onion, bell pepper and garlic and cook another 4 minutes.

4. Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.

5. Season with salt if needed. Serve hot.

Chuck Wagon Chili

I love a big ole pot of good chili!


This chili is different than many I've made before since it has chocolate in it. The combination of the chocolate and cinnamon really, really rocked. Adding the masa harina at the end helped thicken it up and also adds a new taste dimension. I'll have to remember to use that in the other chilis I make.

The original recipe came from Emeril Lagasse. I made only minor changes to it.

Makes: 2 1/2 quarts
Prep time: 15 minutes
Cook time: 2 1/2 hours
Printable Recipe

Ingredients:

• 3 lbs beef chuck cut into bite-sized pieces
• 2 T vegetable oil
• 3 T chili powder
• 1 T ground cumin
• 1 1/2 t Creole seasoning
• 3/4 t cayenne pepper
• 1/2 t ground cinnamon
• 1/4 t red pepper flakes
• 1 bay leaf
• 3 cups yellow onion, chopped
• 2 T garlic, minced
• 2 bottles dark beer
• 3 14 1/2 oz cans diced tomatoes
• 2 T tomato paste
• 1 cup beef broth
• 2 t salt
• 1 oz semisweet chocolate, chopped
• 2 T masa harina
• Shredded cheddar cheese, green onions, sour cream, etc, for garnish

1. Heat oil in a large Dutch oven over high heat. Add the beef, chili powder, cumin, Creole seasoning, cayenne, cinnamon, pepper flakes, and the bay leaf. Cook until meat is browned.

2. Add the onions and continue cooking until they soften.

3. Add garlic and cook another 30 seconds.

4. Add the beer and cook for another minute.

5. Add the tomatoes, tomato paste, broth, salt, and chocolate. Bring to a boil, stirring, then reduce heat to a simmer. Cover partially and continue cooking until the meat is tender, about 2 hours. Stir occasionally while cooking.

6. Skim off any fat and stir in the masa harina. Simmer and season with salt and pepper.

7. Serve garnished with cheese, onions, sour cream, etc.

Easy Chili

This is an easy-to-make, but super-tasty chili. The salsa really gives it great flavor.


I found the original recipe in The Real Chili Cookbook, a great book full of almost 100 chili recipes!

Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 T oil
• 2 pounds chuck, cut into bite-sized pieces
• 1 1/2 cups hot salsa
• 2 beef bouillon cubes
• 1 medium white onion, chopped
• 3-4 T chili powder
• 1 t ground cumin
• 1 t dried oregano
• 1 t garlic powder
• 1 t celery salt
• 1 cup corn

1. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the salsa and fry for 5 minutes.

2. Dissolve the bouillon cubes in 1 cup boiling water and add, along with 2 more cups of water, to the salsa. Reduce to a simmer.

3. Heat the remaining oil over high heat in a Dutch oven or large pot. Add the beef and brown. Add the onions and cook for about 5 minutes or until onions start to soften.

4. Add the salsa and all remaining ingredients except for the corn to the pot. Simmer for 2-2 1/2 hours or until the beef is tender.

5. Add the corn. Season with salt. Simmer for 30 minutes.

Coney Dogs

Yep, they taste just like you remember. I used to sell hot dogs similar to these out of a truck on an army base in Virginia. They always went fast.


These are a copy-cat of the A & W coney dog. I found the original recipe here.

Makes: 6 dogs
Prep time: 5 minutes
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 6 hot dogs
• 6 hot dog buns
• 1/2 cup cheddar cheese, shredded
• 1/4 cup white onion, chopped
• Chili sauce (see below)

1. Bring a medium sized pot of water to a boil. Add hot dogs and boil 8-10 minutes. Remove.

2. Spread a few tablespoons of chili sauce on the buns. Add dogs, cheese and onion. Serve.

For the chili sauce:

Prep time: 10 minutes
Cook time: 30-45 minutes

Ingredients:

• 1 lb ground beef
• 1 6 oz can tomato paste
• 1 T sugar
• 1 T yellow mustard
• 1 T dried minced onion
• 2 t chili powder
• 1 t Worcestershire sauce
• 1 t salt
• 1/2 t celery seed
• 1/2 t ground cumin
• 1/4 t black pepper
• 1 cup water

1. Brown ground beef in a medium sized pot. Add remaining ingredients. Stir well and simmer for 30-45 minutes or until sauce has thickened.

Frito Pie

I used to have this quite often back in college. Granted, I didn't use homemade chili back then.


Good football-watching food, that's for sure.

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

Ingredients:

• 4 cups leftover chili
• 1 large bag Fritos corn chips
• 2 cups shredded sharp cheddar (I used Tillamook)
• 1 small onion, diced
• 2 jalapeños, diced
• 1 cup sour cream

1. Heat the chili.

2. Mix the jalapeños and sour cream in a small bowl.

3. Divide corn chops among serving bowls. Top with divided chili. Garnish with cheese, onion, and sour cream.

Hot Dogs with Onion, Chili, and Slaw

I was drooling over Chris' Tennessee Smoky Hot Dogs posting over on Nibble Me This, and thinking... boy, that sure sounds and looks great. But, I was in a bit of a hurry, so I changed it up to be a bit easier. It's not the same as Chris', but the inspiration is there!

 

Makes: 4 servings
Prep time: 10 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

• 1 sweet onion, cut into 1/4" rings
• 2 tablespoons butter
• 1/4 teaspoon BBQ rub (or use Creole seasoning)
• 1 can favorite chili
• 1 14oz bag coleslaw mix
• 1 slaw dressing (I used Marzetti's)
• 8 premium beef hot dogs
• 8 hot dog buns
• Handful sharp cheese, shredded

1. Preheat grill.

2. Put onion slices on a sheet of aluminum foil. Top with the butter and seasoning. Seal and place over indirect heat on the grill for about 20 minutes or until the onion gets soft. Remove.

3. Warm the chili.

4. Mix coleslaw vegetables and dressing. Refrigerate until ready to serve.

5. Grill the dogs and toast the buns as desired.

6. Serve dogs topped with onion, chili, cheese and slaw.

Sweet and Hot Chili

We love this chili. It's a mix of sweet and heat. I top it with a little melted cheddar and a dollop of sour cream. Anita prefers hers over pasta. Add onions, hot sauce, or whatever you want to make it yours. We had the chili with crackers and cornbread. Yum!

Makes: 6 servings
Prep time: 20 minutes
Cook time: 8 hours
Printable Recipe


Ingredients:

• 1 1/2 lbs ground beef
• 2 medium onions, chopped
• 1/2 cup celery, chopped
• 6 gloves garlic, minced
• 2 T chili powder
• 1 T paprika
• 1 1/2 t dried basil
• 1 1/2 t dried oregano
• 1 1/2 t dried thyme
• 1 t ground cinnamon
• 1/2 t cayenne pepper
• 1/2 t ground cumin
• 1/2 t crushed red pepper flakes
• 1/4 t ground allspice
• 1/2 t salt
• 1/2 t black pepper
• 2 (14 1/2 oz) cans diced tomatoes
• 1 (8 oz) tomato sauce
• 1/2 cup water

1. Brown ground beef, onions, and celery in a large skillet.

2. Place all ingredients in a Dutch oven or crockpot. Cook on low for 7-9 hours, or on high for 3-4 hours. Stir occasionally.

3. Add desired toppings and enjoy!

Dragon's Breath Chli

I have made a lot of variations on chili. They were all very good. This one blows them all away. By a long shot.


It has a lot of ingredients, and it makes a huge batch, but I can tell you it is well worth the effort. Eat it out of a bowl, over Fritos, on hot dogs, as dessert.... it's that good.

The original recipe came from Guy Fieri. I made only minor changes to it.

Makes: 12 servings
Prep time: 30 minutes (plus overnight if using dried beans)
Cook time: 2 1/2 hours (plus another 1-2 hours if using dried beans)
Printable Recipe

Ingredients:

• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 2 red bell peppers, diced
• 2 jalapenos, seeded, minced
• 3 Anaheim chiles, roasted, peeled, seeded, chopped
• 3 poblano chiles, roasted, peeled, seeded, chopped
• 2 yellow onions, diced
• 1 head garlic, minced
• 1 pound boneless chuck, trimmed and cut into 1/4" cubes
• 2 pounds ground beef
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2/3 cup dried pinto beans (or 2 15 1/2 ounce cans)
• 2/3 cup dried kidney beans (or 2 15 1/2 ounce cans)
• Green onions, shredded cheddar cheese, etc for serving

1. Soak the beans overnight if using dried beans.

2. Cook beans for 1-2 hours or until still a little al dente. Drain.

3. In a very large pot, melt the butter in the oil over high heat.

4. Add the peppers and onion and saute for 5 minutes.

5. Add garlic and cook another minute.

6. Add chuck and brown. Add the remaining meat and brown. Do not stir so much that you break up the ground beef. You want it to be somewhat chunky.

7. Add granulated onion and garlic, chili powder, paprika, cumin, coriander, cayenne and salt and pepper to taste.

8. Add in the tomato sauce and tomato paste. Stir.

9. Add the beer, chicken stock, and beans. Stir. Bring to a boil and reduce heat to a simmer. Cook at least two hours, stirring occasionally.

10. Serve with whatever you want (we love Tillamook cheddar on our chili!).

Easy Fish Tacos with Chili Mayo

Sometimes you just need to crank out something quick for dinner, and this was it for us the other night. These are really quite good, mainly because of the great tasting sauce.


Makes: 8 tacos, 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

• 16 crunchy fish sticks
• 8 flour or corn tortillas
• 1/2 head Napa cabbage, shredded
• Chili mayo (see below)
• 1 lime, quartered

1. Cook fish sticks per package instructions.

2. Heat a skillet over medium heat. Warm tortillas, one at a time, for about 30 seconds per side.

3. Top tortillas with 2 fish sticks, cabbage, and a big spoonful of the mayo. Squeeze lime juice over the top and serve.

Chili Mayo

Prep time: 1/2 hour

Ingredients:

• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 2 canned chipotle peppers in adobo sauce
• 1/2 lime, juiced

1. Put all ingredients into a blender and puree. Add salt and pepper to taste.

2. Refrigerate for 30 minutes before using.

Spicy Pork Chili

When I found this recipe over at Fine Cooking, I was going to make it pretty much as they had it. But, then I decided to not puree the soffrito. I kept it chunky, and it really came out great.


I roasted all of the vegetables for the soffrito on the grill. You could roast them in the oven instead, but I think there's just something better about fire-roasting them. I used dried black-eyed peas instead of canned. I just let them soak for a few hours before using them.

Makes: 8 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Printable Recipe

Ingredients:

• 6 Roma tomatoes
• 1 small head garlic (cut the root section off so the bottoms of the cloves are exposed)
• 3 jalapeños
• 1 medium yellow onion, halved
• 1 medium red bell pepper
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil, divided
• 1 tablespoon dried oregano
• 2 dried ancho chiles
• 2 dried New Mexico chiles
• 2 canned chipotle chiles in adobo sauce
• 2 lb ground pork
• 1 tablespoons ground cumin
• 1 teaspoon chili powder
• 2 cups chicken broth
• 3 (15 oz) cans black-eyed peas, drained and rinsed
• Sour cream and sliced green onions, for serving

1. Place the tomatoes, garlic, jalapeños, onion, and bell pepper in a large bowl. Add half of the olive oil and red vinegar. Season with salt and pepper. Roast on a grill until dark and charred, 20-40 minutes. Some vegetables will get done roasting before others, so keep an eye on it. Alternatively, you can roast the vegetables on a baking sheet in the oven at 500 F, rotating often.

2. Let vegetables cool slightly. Stem, seed and remove the skins from the jalapeños and bell pepper. Remove skins and core from the tomatoes. Rough chop all vegetables.

3. Meanwhile, roast the dried chiles in a skillet over high heat for 2-3 minutes per side. Place in a bowl and add 2 cups hot water. Let soak 20 minutes or until softened. Reserve the soaking water.

4. Remove seeds from dried chiles. Place them an the two chipotles into a blender along with a few tablespoons of the soaking water. Puree.

5. In a Dutch oven or large pot, add the remaining olive oil, pork, cumin, chili powder, and 1 tablespoon of salt. Brown.

6. Add the chopped vegetables and pureed chiles, along with the rest of the soaking water, the chicken broth, and black-eyed peas. Bring to a boil and reduce to a simmer. Continue cooking until peas are tender, about 45 minutes. Add more salt to taste.

7. Serve topped with sour cream and green onions.