Wayfinder's Galley

Main Dish

PB&J Burger

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When PB&J meets bacon cheeseburger, you get an interesting flavor combination that keeps you chomping til it’s gone!

When PB&J meets bacon cheeseburger, you get an interesting flavor combination that keeps you chomping til it's gone!

A few months ago, I came across this overly delicious (dangerously delicious) peanut butter whiskey. It wasn’t sold locally yet, but it is now! Luckily, shortly after I tried it, we traveled a few hours away for a family event.  On our way home, I found it on the shelf and went all Garth Brooks, “BRING ME TWO……….”.  With each hand gripping a bottle of the peanut butter nectar, my wheels were spinning about the night’s plans.  I now had this delicious drink and hadn’t had supper.  So, I called the fam with the jams and we worked out a plan.  PB&J Burgers!!!! I had never made them and none of us had eaten them, but with this new drink and Marley’s Jams, it just made sense. 

We all gathered round the table and were each probably halfway through the burger before we made a decision.  We loved them! It’s kind of like that weird friend that you love because, despite their weirdness (uniqueness), they’re awesome in their world……..and yours! That is the best way I can describe it, strangely amazing.

The Burger

The are a couple key considerations in creating this concoction.  Those are seasoning and ratios.  My preference and advice is to keep the peanut butter and jam as underlying flavor notes. Otherwise, it dominates and makes you feel more like you’re eating a sandwich than a burger.  But again, you do you! Same goes with the patty size. There has been some debate about 1/4 lb vs 1/3 lb, but both are good.  This is simply a matter of preference.  

The seasoning, however, is key.  You can season your meat with your preference but keep in mind that this is what brings cohesion to the burger. I’ve tried a few different ways and the two best seem pretty funky.  They are, actually, but they work.  You’ve seen both brands here before and they are Manitou Trading Company’s Five Spice Powder and Flavor God’s Jamaican Jerk Seasoning. I’ve found that for dark jams, like grape or blackberry, the five spice powder works great.  For red jams, like strawberry or raspberry, the jerk seasoning is the way to go.  They just work! I’ve done blind challenges for people to choose their favorite to confirm, too. 

PB&J Burger

When PB&J meets bacon cheeseburger, you get an interesting flavor combination that keeps you chomping til it's gone!
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1/3 lb hamburger patty
  • 1 slice smoked cheddar
  • 1 tsp peanut butter
  • 1 tsp jam
  • 1 1/2 slice of bacon
  • 1 brioche bun

Instructions

  1. Cook the bacon to your preferred crispiness. I like to put some fresh cracked pepper on mine.
  2. Season the burger and sear each side in a cast iron for approximately 60-90 seconds. You want a crisp char on each side. Then place in the oven for about 8 minutes.
  3. About half way through, top the burger with cheese, allowing the cheese to melt.
  4. Place the bun face down on a buttered cast iron over medium heat to toast. Be careful not to burn.
  5. Spread the peanut butter on the bottom half of the bun and the jam on the top half.
  6. Place the burger on the bun, top with bacon, and complete. With this setup, the bite should go: nutty, beefy, smoky, savory/peppery, then sweet. With so much flavor, you'll be halfway through the burger before you have it all figured out!

Nutrition Information:


Amount Per Serving:
© Cody
Category: Beef
For other great burger ideas, see The Triple Stack Burger and The Funky Java Burger. 

At-Home Beef & Cheddar Sandwich

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This delicious DIY version of one of Arby’s favorites will have you ditching the line and saving money.

This delicious DIY version of one of Arby’s favorites will have you ditching the line and saving money.

I’ve spent twenty minutes in the Arby’s drive thru line on more than one occasion.  Even better, I pulled up to the place that has the meats only to be told they’re out of roast beef!! That’s like….their thing!!! So, I left and learned to fend for myself. The result was saved time and money! You’d spend over thirty dollars on this amount of “real deal” Beef ‘n’ Cheddar sandwiches compared to what you can make at home for less than twenty dollars.

Ingredients Needed for Beef & Cheddar Sandwich

  • Onion Buns
  • Roast Beef
  • Easy Cheese Cheddar
  • Arby’s Sauce (optional)

How to Make the Beef & Cheddar Sandwich

Warm the roast beef. Wrap and seal the roast beef in foil and place in the oven to warm. 

Toast the buns. Melt butter in a cast iron skillet and toast the buns, face down. 

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.

Add the Beef & Cheddar.  Place the warm roast beef on the toasted bun and top with Easy Cheese Cheddar.

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich)will have you ditching the line and saving money.

Sauce and Top. Add Arby’s sauce (optional) and firmly press the top of the bun down onto the sandwich.  Enjoy!!

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.

 

Tips for the Best Beef & Cheddar Sandwich

Use quality roast beef. Don’t skimp on the quality of meat here.  I picked up Boar’s Head London Broil from a local catering company.  I always recommend supporting local business when you can, but this can often be found at larger stores (like Kroger), as well.

Toast the Buns. A good bun can make or break a sandwich. Now, you have to have Onion Buns for this recipe but toasting it definitely takes the flavor and texture up a notch by giving it a buttery crisp sear.  Even if you plan to heat them up later, this step matters.

By the way, I’ve made these in bulk for road trips before and will definitely do it for trips to come. 

At-Home Beef & Cheddar

This delicious DIY version of one of Arby’s favorites (Beef & Cheddar Sandwich) will have you ditching the line and saving money.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Ingredients

  • 2 lbs. roast beef
  • 1 can of Easy Cheese Cheddar
  • 8 toasted onion buns (1 pack)
  • 1-2 tbsp butter (optional)

Instructions

  1. Preheat oven to 350
  2. Melt butter in a cast iron skillet and toast the buns.
  3. Wrap/seal roast beef in aluminum foil and place in oven for ten minutes or until the meet is thoroughly warmed.
  4. Remove meat and place ¼ lbs. of roast beef on each bun, topping with Easy Cheese.
  5. Add the top of the onion bun, giving it a firm press and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 1234mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 22g
© Cody
Category: 30 Minutes or Less

Shrimp & Grits

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A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon.

 

This is my spin on the classic favorite.  The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon. Anywhere I’ve been that served grits, I tried them.  Some were good, some weren’t, and some were so inconsistent that the quality depended on the day.  I like my grits thick, sweet and buttery, yet salty and savory!! I don’t want them bland and runny to the point of watching little particles spin in the liquid every time the spoon hits.  Also, I don’t enjoy fishing for solo shrimp in a sea of grits.  There’s a reason those things are caught with nets! So, this version provides ample opportunity to ensure each bite is full flavor; rather it be from the meats, shrimp, cheesy grits, sweet bursts of tomato, or the crisp pop of green onions. 

Shrimp & Grits

Shrimp & Grits

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 lbs of Large or Jumbo Shrimp (peeled, tail off)
  • 4 slices of bacon
  • 2 Andouille Sausage links
  • 1 cup shredded cheddar (medium/mild)
  • 1/2 cup yellow stone ground grits
  • 1/2 cup white stone ground grits
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 green onion stalk, chopped
  • 1-2 tsp Zatarain's Cajun Hot Sauce
  • 2 tbsp butter (optional)
  • 1 tsp salt (optional)

Instructions

  1. Fry bacon in skillet over medium heat.
  2. Bring 1 quart of water and a teaspoon of salt (optional) to a boil in a separate pot. Slowly stir in grits, reduce heat to low, and let cook (covered) for approximately 12 minutes. Stir often.
  3. Remove cooked bacon from skillet and let cool. Add chopped Andouille sausage to the same skillet over medium heat. Prepare the sausage to your likeness and remove from skillet.
  4. Using the same skillet that you cooked the bacon and sausage in, saute the shrimp over medium high heat for about three minutes per side, or until done. For extra flavor, immediately add 1 tbsp butter once removed from heat, sprinkle some Cajun seasoning, and toss; allowing the butter to melt and coat the shrimp.
  5. Return to pot and remove grits from heat, add 3/4 cup of cheese and butter (optional), stir well, and cover.
  6. Chop bacon, sun-dried tomatoes, and mix with Andouille sausage.
  7. On the plates, drizzle hot sauce in the shape of a 'z'. Spoon the grits onto the center of the plate. The grits should spread, pushing the hot sauce along with it.
  8. Add the bacon, sausage and tomatoes.
  9. Top with shrimp. Garnish with green onions and remaining cheese.

A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 425mgSodium: 2189mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 53g
© Cody

Double Meat Rustic Spaghetti

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With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

 

I was in a spaghetti funk for quite a while.  Mainly, I contributed it to the amount of spaghetti UGRs with canned green beans we consumed while overseas.  I had similar issues with canned/pouched tuna and beef jerky for a bit, too.  I think it just put me in a stage of burnout that I still haven’t fully gotten out of years later.  The standard meat, sauce, and noodles would take me right back to the unwelcome strange aftertaste and mild heartburn burps that I just didn’t care to relive. 

My wife is a pastaholic and pizza addict, so I had to figure something out.  Happy wife, happy life, right? After a handful of “I’m just not a spaghetti fan anymore” nights, I found it! I remade the recipe for the family (extended too) and it was a hit.  I’ve stuck with this Double Meat Rustic Spaghetti recipe ever since.  

What is Double Meat Rustic Spaghetti?

Exactly as it sounds, the base of this delicious pasta dish is two types of meat.  We use a lean ground beef (85/15 or 90/10 work great) and an all pork Italian Sausage.  Doing this really amps up the flavor and makes for a more well-rounded sauce.  To give it the rustic vibe, simply add chopped vegetables to the sauce. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

Ingredients needed for Double Meat Rustic Spaghetti

  • Beef
  • Italian Sausage
  • Green & Red Bell Peppers
  • Onions
  • Garlic
  • 2 Jars of your favorite sauce
  • Spaghetti noodles
  • Olive oil
  • Salt and pepper

How to Make the Best Spaghetti

  • Place a deep skillet over medium-high heat and add 1-2 tablespoons of olive oil.  I also like to add a pinch of medium ground black pepper to the oil, but that is up to you. 
  • Chop the peppers, onions, and garlic and add to the skillet to sauté. While the vegetables are cooking, add a pot of water to the stovetop and bring to a boil.  
  • Once the onions have started to caramelize, remove the vegetables from the skillet and add both the beef and sausage.  Cook thoroughly before returning the vegetables to the skillet.  Mix well and reduce heat to low.  Pour in both jars of sauce and bring to a simmer.  Allow to simmer while the noodles cook. 
  • Place the noodles into the boiling water with a dollop of olive oil and couple pinches of salt.  Cook per the package instructions and drain.   
  • Ladle the sauce over a bed of noodles to serve.  Enjoy!

Tips for the Best Spaghetti

As with every recipe, quality ingredients matter.  For years, we have sourced our beef from local farmers.  I highly recommend you do the this too, if you are able.  The same applies to the pork in our freezer.  It was raised here by people we know.  I’ve also used Italian Sausage that was made from a hog from Florida that found its way to my freezer through memories with my friends and daughter.  If none of these are options for you, then pick a lean grass fed beef and an all pork sausage from the store. 

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 

Now, I’ve used jars of sauce in this recipe to keep it simple.  But that does not mean it has to taste like pasty heartburn over wet noodles!!! Buy a quality sauce.  You can’t go wrong with brands like Botticelli or Bertolli. The same concept applies to noodles.  Chop some fresh vegetables to mix in with the meat and sauce.  It matters, trust me!! Let the meat, veggies, and sauce simmer for a bit to infuse all of the flavors before serving. 

Double Meat Rustic Spaghetti

With beef, ground Italian sausage, and a few other fresh ingredients, this Double Meat Rustic Spaghetti is an easy way to have your family and friends smiling around the table in about 40 minutes. 
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 16 oz spaghetti noodles
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1 sweet onion
  • 2-3 tsp minced garlic
  • 2 tbsp olive oil
  • ½ tsp seasoned salt
  • ½ tsp black pepper (optional)
  • 1 lbs. ground beef
  • 1 lbs. ground Italian sausage
  • 2 Jars of Spaghetti sauce
  • Parmesan (optional)

Instructions

  1. Bring 4 quarts of water to a boil over medium-high heat.
  2. Place 1 tbsp of olive oil in a deep skillet over medium-high heat (go ahead and add a couple twists of cracked black pepper if you’d like).
  3. Chop the peppers and onions. Then, add the peppers and let them sauté for about 6-8 minutes. About halfway through, add the onion. As the onion begins to caramelize, add the minced garlic. Allow the garlic to become fragrant and toast (not burn) for about 30-60 seconds before removing the vegetables aside to a bowl.
  4. Brown the beef and pork in the same skillet, being sure to scrape any tid bits from the bottom of the skillet. Cook thoroughly.
  5. Once the meat is browned thoroughly, return the vegetables to the skillet and mix well before pouring in the jars of sauce. Bring the sauce to a simmer and reduce to low. Stir occasionally.
  6. Add 1 tbsp of olive oil, a pinch of salt, and a box of spaghetti noodles to the boiling pot of water and cook per instructions (usually 10-12 minutes) and drain.
  7. Ladle the sauce over a bed of noodles and top with fresh Parmesan (optional).   

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 83mgSodium: 961mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 31g
© Cody

Other Pasta Recipes:

Three Cheese Tortellini

Spicy Sausage Black Bean Pasta

Chicken Penne Arrabbiata 

The Triple Stack Burger

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Three meats and three cheeses stacked up to make one amazingly delicious burger!

Three meats and three cheeses stacked up to make one amazingly delicious burger!

The Story Behind the Triple Stack

At 19 years old, I stopped by TGI Friday’s to get a bite to eat with my mom.  I ordered what I think was called the “triple jack burger”.  Jack Daniels is, or was at the time at least, a big thing there so I’m guessing that’s where the “jack” part came from, or maybe pepper jack cheese.  Same year, I’m in Iraq talking about one of the first things that I’m going to eat when we get back to the States.  In my experience, this is a pretty common conversation.  It doesn’t matter if you’re eating steak and lobster every Wednesday, your mind always tries to wander to something “better” that you can’t get to……..yet. On this one, all I kept going back to (in terms of food at least) was that burger.  

Months later, I walked through the doors of TGI Friday’s with a few friends to get my fix.  We ordered drinks and, although I was overly certain on what I wanted, began searching the menu.  Then, I started to get that stomach drop feeling of startled panic.  I had skipped straight to the only section that mattered to me, the burger section. Guess what wasn’t there!? The burger that I had been mouth watering over for the past several months!!! 

To make the situation worse, every menu item had the calories posted right next to the title.  As I voiced my devastation, my friend threw in his complaint of the calorie notes.  Nobody wanted to see that, haha. We were there to indulge, not be taunted with the reality of bad decisions.  One of the guys asked, “just want to go somewhere else?” Me, “yea man, this place sucks”. We paid for the drinks and bounced. If I’ve been back since, it was masked by my unfilled crave for the long lost burger. 

The Fix

You know how craves go! Nothing satisfies except that exact thing, right? My only option was to figure it out and recreate.  For this, some lame copycat recipe (not that I don’t use those, too) wouldn’t give me my fix.  I had to go above and beyond to make it better than the real deal; a burger that would put a grin on my face and honor that night’s exiting statement.  Over a decade later, I’ve done it!

The Triple Stack Burger

Three meats and three cheeses stacked up to make one amazingly delicious burger!

Ingredients

  • 1/3 lb hamburger patty
  • 4 slices black forest ham
  • 2 slices of quality bacon
  • 1/4 cup pimento cheese
  • 1 bakery fresh bun
  • 1 tsp of sweet & spicy bbq sauce

Instructions

  1. The Burger: I prefer burgers on a flat iron. I just think they're better that way so I sit a flat iron on my grill grates with some wood chips underneath for the best of both worlds. Also, I'm a firm believer that fresh ground is better than prepackaged, but there isn't always time for that. Regardless, just patty 1/3 pound of the ground beef, season it, and cook to your liking via your preferred method. For seasoning, I typically use seasoned salt but Bad Byron's Butt Rub works good here too.
  2. The pimento cheese (don't buy the stuff in the container): Using a cheese shredder, shred 1/2 lb of American cheese, 1/2 lb of Monterey Jack cheese, and 1/4 lb of medium or mild cheddar cheese into a large bowl. Add 3 tbsp of chopped pimentos, 1 chopped jalapeno, and 1/2 cup of mayo (light is fine) and mix thoroughly. You'll have plenty of extra for sandwiches, etc. I took what was left to a party with some Wheat Thins for people to munch.
  3. The Triple Stack: On a fresh bakery style hamburger bun or brioche bun, stack the cooked patty, ham, bacon and pimento cheese. Spread the barbeque sauce on the top half of the bun and press down enough to mash the pimento cheese across the other toppings, but not so much that you smash the whole thing. For the sauce, I recommend Rufus Teague Touch O' Heat for this behemoth. The sauce is supposed to be an underlying flavor note. While I always encourage you're own personal touch, let's try to keep this a burger and not turn it into a barbeque sandwich.

Air Fryer Whole Chicken

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This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

The Air Fryer

This thing is amazing! For me, it has been one of the best cooking aids when time is of the essence (or I just don’t want to devote my full attention).  Want some roasted baby potatoes for a side? Throw them in the air fryer.  Boudin with your gumbo? Air fryer.  Chicken wings? Air fryer.  Fries or tots with the kid’s dyno nuggets? Air Fryer.  Whole chicken? Yep, air fryer!   

The Chicken

It’s as juicy as a rotisserie chicken, but with crispier skin.  It can go a long way, too.  Once this bird is fully cooked, the follow-on options are endless. It can be eaten as is with some sides or (with skin removed) can be used in Chicken Waldorf, chicken enchiladas, chicken tacos, chicken and dumplings, any type of chicken soup, chicken casserole, and chicken sliders (just off the top of my head).  Once you’ve pulled and used the meat, throw the carcass in a pot with some celery, onion, carrots, garlic, and herbs to make a chicken stock.  The stock can be used in soup, dumplings, risotto, or anything else that utilizes stock in the preparation.  I’ve fed my family four times with a whole chicken in the air fryer: Chicken, veggies, and potatoes; chicken tacos, chicken florentine, and chicken Ramen. 

Air Fryer Whole Chicken

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

This whole chicken in the air fryer is one of the best meal prep options available.  In just one hour you can have a juicy, flavorful protein source for multiple meals.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1 whole chicken
  • Seasoning/rub

Instructions

  1. Wash chicken and pat dry. Ensure the giblets are removed. The 15 minute prep time is if you choose to let the chicken rise toward room temperature for a more even, thorough cook. Some go longer, I met in the middle here.
  2. Typically, if you were just roasting a chicken in the oven, I would say to rub the bird down with olive oil prior to seasoning to help give the skin the crisp golden texture. With the air fryer, I do not find this step necessary. But, feel free if you wish. I just rub the seasoning (typically a rotisserie or garlic & herb blend) on and go to the next step.
  3. Place the chicken in the fryer breasts up for one hour at 360. Some recommend flipping the bird for the final quarter (15 min +/-). Again, I do not find this necessary. To be honest, in attempting that I've only made a mess, mangled the chicken, burnt myself, or all three simultaneously.
  4. Remove from fryer and let cool for 5-10 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 61mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 20g

Turkey Meatloaf

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This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

Healthy Turkey Meatloaf Recipe

Back in the day, I tried this spicy beef meatloaf recipe that I had gotten out of a Muscle & Fitness edition.  The recipe contained a significant amount of cayenne pepper and Parmesan cheese, from what I remember.  It was tasty and had enough of a kick to open your sweat pores and require a drink after the first couple bites.  The next day, though, it felt like two ghost peppers were whooping up on a bottle of Sriracha in my belly. In attempt to avoid that smoldering situation again, I started making a series of alterations that ultimately led me to this lean, less mean recipe.  My mom grew up eating meatloaf so much that she hates it now, and she LOVES this ground turkey meatloaf to the point of returning for more every time I make it.  

Ingredients for Turkey Meatloaf

The recipe card below is for those flying solo, but just multiply the ingredients by two or three for family size portions. Remember, this is a sweet and SPICY meatloaf recipe.  If you’re heat sensitive, dial back the cayenne and paprika by approximately half.

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

To get started, you will need:

  • Ground Turkey
  • egg
  • breadcrumbs
  • parmesan
  • Seasonings (cayenne pepper, smoked paprika, ground sage, Salt & Pepper)
  • green bell pepper, or jalapeno if you want even more kick
  • onion
  • fresh garlic
  • fresh parsley (optional)

For the topping:

  • 1 cup ketchup
  • brown sugar
  • cracked Black pepper
  • crushed red pepper

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. meatloaf recipe. 

How to Make Turkey Meatloaf

Making this healthy turkey meatloaf is pretty easy! Simply chop, mix, and bake. Mix the seasoning, cheese, and breadcrumbs together in a large bowl with the ground turkey. Add your fresh diced or mixed vegetables to the bowl with the beaten egg and mix well.  Place the mixture into a loaf pan and firmly press for an even pack.  Bake until the center is at 165 and let rest until cooled enough to eat.

WHAT TEMPERATURE DO I COOK TURKEY MEATLOAF TO?

It is important to cook your turkey to the proper internal temperature.  Place your meatloaf in an oven that is preheated to 400 (convection) and cook until the center reaches 165. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

TIPS FOR THE BEST TURKEY MEATLOAF

I typically use 99% lean ground turkey for this meatloaf recipe.  So, there is potential to end up with a dry loaf.  But fret not! The trick is already in the ingredients list. The fresh chopped/minced veggies along with the cheese and egg help maintain moisture as your meat reaches the proper temperature.

WHAT DO I SERVE WITH MEATLOAF?

This sweet and spicy turkey meatloaf pairs great with mashed potatoes.  If you find yourself wanting more, try fresh sautéed green beans or glazed carrots as an additional side.   

WHAT TO DO WITH LEFTOVER MEATLOAF

Meatloaf Burger!? That’s right! On my first trip to Orlando, I ate at this restaurant called The Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk.  Its plates offered as big of a mouthful as that title! And the shakes were over-the-top delicious!!  They have a burger there that is essentially a meatloaf meal on a bun.  If you have leftovers from this meal; toast a brioche bun, spread the mashed potatoes, lay your meatloaf atop the potatoes, grab ahold of those buns, and enjoy!

Turkey Meatloaf

This sweet and spicy turkey meatloaf is a good choice for anyone looking for a healthy meatloaf recipe. 

This turkey meatloaf recipe is packed with fresh ingredients and hot spices that are perfectly complimented with a sweet ketchup glaze. 

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 lb. Turkey, ground
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • ½ cup parmesan
  • 1 tbsp cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tsp ground sage
  • ½ green bell pepper, or 1 jalapeno if you want a bit more kick, diced
  • ¼ onion, diced
  • 1 tsp minced garlic
  • Salt & Pepper to taste
  • Pinch of parsley (optional)
  • For topping:
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tsp cracked Black pepper
  • ½ tsp of crushed red pepper

Instructions

  1. In a large bowl, mix turkey, seasonings*(see notes), breadcrumbs and Parmesan.
  2. Cut your pepper and onion. The key here is consistency so try to make sure all of your pieces are similar in size.  If you like the noticeable veggie crunch, leave them sizeable enough to achieve that.  If you prefer, an evenly consistent loaf, then go for more of a mince.
  3. Add diced pepper, onion, and minced garlic into the bowl with the other ingredients and mix.
  4. Pour the beaten egg over the top.  At this point, there is no avoiding using your hands unless you have some type of meat mixer.  So, get down and dirty to make sure you get everything mixed well throughout to avoid a splotchy meatloaf.
  5. Place the mixture into a loaf pan and firmly press it down, evenly packing it throughout.  Use your finger to press around the edges, pulling it away from the pan’s edges and achieving that raised look in the center.
  6. Place in oven for approximately 45 minutes at 400 or until the center reaches 165.
  7. While that is finishing up in the oven, mix the ketchup, brown sugar, black pepper, and crushed red pepper in a bowl with a whisk. You can play with the amounts of sugar, to alter the thickness and pepper to change the spice level as you see fit. 
  8. Remove the loaf from oven and cover with topping.  Return to oven for approximately 5-10 minutes or until you see the ketchup mixture start to produce all of these little bubbles.  The brown sugar is melting down, removing that grainy texture from the sauce.  You are now ready to remove and enjoy!

Notes

*Remember, this is a sweet and SPICY meatloaf.  If you’re heat sensitive, dial back the cayenne
and paprika by half.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 177mgSodium: 1065mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 37g
© Cody
Cuisine: Turkey / Category: Main Dish

Other Dinner Recipes

Instant Pot Meatballs

Shepherd’s Pie

Smother Venison Backstrap

African Inspired Air Fryer Ribs

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These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes.     

There’s this place that kids (and some adults) dream about called Disney World.  From the multi-national culture and cuisine of the Epcot boardwalk to the castle at Magic Kingdom, there’s an overwhelming amount of things to see and do.  It almost seems impossible to cover it all in one trip, unless you’re in this family.

My wife’s fitness tracker logged over eighty miles on foot that week! To accomplish that, food is a must. Now, we came prepared.  I was toting a pack full of sunblock, snacks, ponchos, extra clothes, and anything else that helped improve the time and save some cash without being overbearing.  But it takes more than gummies and energy/protein snacks to endure this vacation and, to be honest, the majority of the park and resort food just wasn’t doing it for us.

The days of that trip are a blur.  We started early and ended late, every day.  We were somewhere in the middle of the week, when the theme park food started to take its toll.  I (internally) was somewhere between passing out on a bench and a complete mental breakdown to the point of it becoming hard to contain.  Finally, around early noon at Animal Kingdom I let everyone know that I just needed to sit and find some real food.

Harambe Market is where I sought refuge. We ordered three plates (and a beer because they have those there) to share and dug in. It could have been my mindset at the time, but that is the one meal that stood out while at Disney.  The ribs were nothing like the barbeque style ribs to which I was accustomed, and the slaw was an excellent complement.  In true Wayfinder’s fashion, I brought the concept back to the galley and got to work. Then, one day, I stumble across this seasoning that took me back to that day, closely emulating the flavors as I remembered them. To bring it even closer to that day, I wanted the recipe to quick and easy.  So, these Air Fryer Ribs were born.

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

How to Make Air Fryer Ribs

This is an incredibly simple process!

  • Slice the ribs between each bone.

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Rub them down with the seasoning (such as Ras el Hanout)

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Place in air fryer. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

  • Rotate at the halfway point. 
  • Enjoy!

Tips for the Best Air Fryer Ribs

This is pretty difficult to mess up due to the level of ease and minimal preparation involved, but there a couple things that can enhance the outcome of your Air Fryer Ribs. 

Rotate the ribs at the halfway point.  The easiest way to do this is to set the timer on your air fryer for half the time (let’s say 13 minutes).  Then, when the timer goes off, rotate the ribs and restart the air fryer for the same amount of time. 

Pre-rub your ribs.  Now this is meant to be quick and easy but, as with most things, a little preparation only makes it better.  Time permitting, pre-rub the ribs, wrap, and let rest. I find it easier to do the pre-rub before slicing between each bone.  You can do this the night prior down to thirty minutes prior, the choice is yours.  Then, add another coat of rub before placing them in the air fryer.  This gives you layers of flavor and improves the texture. 

Other Easy Rib Recipes:

Crock Pot Ribs

Instant Pot Ribs

African Inspired Air Fryer Ribs

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

These delicious African Inspired Air Fyer Ribs are a perfect quick fix that can be ready in just over 30 minutes. 

Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 3 hours 35 minutes

Ingredients

  • 1 rack baby back ribs
  • Ras el Hanout Seasoning

Instructions

  1. Rub the ribs down with a liberal coating of Ras el Hanout seasoning, or your preferred rub.
  2. Place the ribs in the air fryer at 360 for 13 minutes.
  3. After the timer goes off, rotate the ribs and cook for an additional 13 minutes at 360.
  4. Remove the ribs and let them cool. Enjoy!!
© Cody
*Disclaimer: I’m not saying these are better, or even as good as ribs from the smoker.  They are, however, surprisingly delicious and can be done in a fraction of the time.

Oxtail Ramen

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An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows. 

An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows. 

After being cooped up for a week post-op, I sent this to a buddy letting him know cabin fever was setting in and things were getting weird.

I’m no stranger to this budget bowl quick fix.  From microwaves to MRE heaters, I’ve seen these things ingested everywhere I’ve been.  When I moved back to my hometown, I started purchasing a cow from the local fair for meat.  This provides my family with a well-stocked inventory of beef.  That’s when I first encountered oxtail.

As I stared at this package in bewilderment, I wondered what in the hell I was going to do with this thing. I did some digging and there it was; Ramen! So, my ramen is no longer an instant wax filled creation and nothing goes to waste.

Why is this better than your average dorm room dinner?

First, the depth of flavor from the beef stock increases the richness of this bowl three-fold.  Second, although the overall cook time is lengthy; there is no “etched in stone” rule that you must cook and eat it all in one sitting.  Make the stock and eggs to store for when you are ready to eat.  Heat the stock to a boil, cook the noodles, top with the egg, garnish and you’re set!  By spreading it out, you can be ready to eat in a tenth of the time come Ramen noodle night. Don’t be afraid to change things up either! Feel free to add your favorite meat or top with some veggies; like jalapenos, shallots, or shredded carrots.  If you’re like me and spice is nice, slap some Sriracha on top too!!

An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows. 

Pictured is a lunch bowl with some chicken and veggies.

Oxtail Ramen

An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows. 
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Ingredients

  • 1 tbsp sesame oil
  • 1 lb. ox tail
  • 15 baby carrots
  • 1 onion, quartered
  • 2 celery stalks, quartered
  • 2 green onion stalks
  • 2-3 garlic cloves
  • 1 tbsp soy sauce
  • 2 tsp minced ginger
  • 1 tsp salt
  • 1 tsp cracked pepper
  • 5 quarts water
  • 8 oz package of Japanese Ramen Noodles
  • 2 boiled eggs

Instructions

    For the beef stock:

Place the sesame oil in the bottom of a large pot over medium-high heat.  I throw half of the cracked pepper (and red pepper if you choose) into the oil.  As the oil heats it will accentuate those pepper notes. 

Brown both sides of the oxtail for approximately 1-2 minutes per side.

Add the carrots, onions, celery, garlic, ginger, soy sauce, salt and pepper, and any other herbs you choose for your stock. It's best to go fresh and whole with the herbs here to help prevent tiny bits from floating in the stock after straining.

Cover with water and bring to a boil.

Reduce heat to low and let simmer for at least 2-3 hours, but the longer the better.

 Strain the stock removing all of the meat, vegetables, and herbs.

For the boiled eggs:

Place eggs in saucepan and cover with water by about an inch.

Bring water to a boil over high heat. 

When water reaches a boil, reduce to medium/medium high and cook for 6-10 minutes.

Remove eggs from saucepan and drop into bowl of ice water for 8-10 minutes.

Peel and halve.

For a cool Ramen specific egg recipe checkout The Flavor Bender.

For the Ramen:

Return stock to pot and bring to a boil. 

Add Ramen noodles and cook for approximately 8 minutes or per the instructions. 

Place noodles in bowl, smother in stock, garnish with thinly sliced jalapenos and sliced carrots (optional), top with Sriracha, and serve.



Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 217mgSodium: 1216mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 41g
© Cody
Category: Main Dish

Chori Pollo Tacos

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This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

 

On the about me page, I complain about repetitive monotonous food.  That repetition does NOT apply to tacos because they are not monotonous.  Tacos are a weekly occurrence in our house, sometimes even more than that.  There are so many different flavors to create with these things, it’s insane. 

What is Chori Pollo?

It’s safe to say that, if you walk into a Mexican restaurant that you’ve never been to and order Chori Pollo, it’s likely going to be good.  It’s almost too easy to mess up.  The dish typically consists of a delicious spicy sausage called chorizo, chicken, and queso. It is often served over potatoes and/or rice. So, why not make that a taco!? You just need to add the meats and cheese to a crispy corn tortilla!

Ingredients for Homemade Chori Pollo

  • ground Chorizo
  • Chicken breast or tenders, seasoned to taste
  • Queso
  • Rice or Fried Potatoes

How to make Homemade Chori Pollo

You can purchase chorizo at your local grocery store or make it yourself.  Simply brown the ground sausage in a skillet and set aside. For the chicken, you can use breast or tenders seasoned in your favorite taco seasoning.  For Chori Pollo, I prefer butterflying chicken breasts. However, for Chori Pollo Tacos, I’m cooking tenders whole in the skillet and giving them a chop once they’ve had a few minutes to rest.  Whichever you choose, make sure to cook it in the same skillet as the Chorizo.  This adds a ton of flavor to the chicken. Serve over fried potatoes, rice, or both and smother in queso. 

How to Make Chori Pollo Tacos

To make Chori Pollo Tacos, simply place the chorizo and chicken into taco shells instead of over rice or potatoes. Fry the corn tortillas fresh! It is a 30 second process that will take your taco to the next level.  Totally worth it! Then, drizzle with queso and add your favorite toppings.  Fresh sliced veggies with a twist of lime really liven these tacos. 

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

These crispy corn tortillas were ready in under five minutes and are an excellent choice for Chori Pollo Tacos.

What if everybody doesn’t like Chorizo?

No worries!! My daughter doesn’t like chorizo right now, even though she hasn’t tried it.  She hasn’t tried it because she already knows she doesn’t like it, but I’m working on that.  I’m sure all of you parents out there know what I’m talking about.  So, I take the chicken, cheese, and rice and serve her up some Arroz Con Pollo (chicken and rice).  Problem solved! And she’s yet to bring up/notice that I cook the chicken in chorizo grease 🤫.

What to do with leftover taco meat?

As embarrassed as I am to admit, sometimes I can’t eat all the tacos (sigh). But these leftovers don’t go to waste.  Put leftover chorizo, or any other taco meat in the fridge for the next morning’s (or whenever) breakfast.  Throw some egg and cheese in with the sausage and stuff a poblano or wrap up a burrito.  Hashbrowns, crispy jalapenos, and fire roasted tomatoes are also great additives, too. This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Taco Toppings

When it comes to toppings for tacos, you can do no wrong.  I’ve even had Asian inspired tacos topped with kimchi! For Chori pollo tacos, fresh ingredients make the best toppings.  Here are some great options to start with:

  • Shredded lettuce
  • Lime (squeeze juice over tacos)
  • Onions (freshly sliced)
  • Jalapenos (freshly sliced)
  • Shredded cheese
  • Taco sauce/hot sauce
  • Sour Cream
  • Avocado
  • Pico De Galo
  • Fresh Cilantro
  • GuacamoleThis go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

 

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Other Taco Dinners:

Easy Taco Mac

Easy Keto Taco Cups

Chori Pollo Tacos

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

Ingredients

  • 1lb. chicken breasts or tenders, sliced.
  • 1lb. chorizo sausage
  • ½ onion, diced
  • 6 yellow corn tortillas
  • 6 oz queso blanco
  • ¼ cup of table crème
  • ½ tsp minced jalapeño
  • I tsp seasoned salt (optional)

Instructions

  1. Place chorizo and onion in a skillet over medium-high heat and cook thoroughly (about 8-10 minutes).
  2. Move cooked chorizo from skillet to an oven safe dish and place in the warmer.
  3. Return skillet to stovetop (reduce heat to medium) with some sausage grease remaining and add sliced chicken breasts. I usually go with a thin slice here for a more even/consistent bite. Season chicken with seasoned salt (optional) and cook thoroughly (another 8-10 minutes should do).
  4. In a microwave safe dish or double boiler, mix queso blanco, jalapeno, and table crème and melt. 
  5. In a separate skillet, fill the bottom with avocado oil (about ¼ inch), or your oil of preference, and heat over medium-high.
  6. Fry the corn tortillas for 1-2 minutes per side, or until golden brown.
  7. Place the chorizo, chicken, and cheese in the tortilla.  Top with grilled jalapenos (optional) and serve over Spanish rice. 

Notes

Feel free to use store bought queso.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 159mgSodium: 1207mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 52g
© Cody