Defining American cuisine is like trying to distinguish between bottled water brands, you can draw all kinds of distinction but in the end water is water. One the one hand, American cuisine is an infusion of virtually all the worlds cuisines, hopefully capturing the best of each culture. On the other hand, after 300+ years of trial and error, we’ve got a bit of our own deal going on, and don’t even get me started on the difference between hot-dish and casserole.
Classics for Convenience
- Cornbread Casserole – with cheese and green chili
- Cowboy Casserole – three bean with hamburger and bacon in slow cooker
- Hamburger Casserole – with diced tomatoes and potatoes in a Dutch Oven
- Kielbasa Casserole – with sauerkraut and apples
- Red Beans & Rice – Cajun style old school from scratch
- Red Beans & Rice – Quick modern version with canned beans
- Runza – Simple casserole using hamburger, cabbage, mushrooms and bechamel sauce.
- Southwest Tatar Tot Casserole – a spicy flare on a bachelor staple
- Stroganoff – From scratch using Portobello mushrooms
- Tatar Tot Hot Dish – solid comfort food that’s quick and easy
- Tuna Casserole – Fancy French version
- Tuna Casserole – quick and simple Midwest version with Cream of Mushroom soup
- Vegetable Casserole – creamy dish with egg noodles
Beef
- Brisket
- Corned Beef – in slow cooker with cabbage and beer
- Ruben Sandwich – a corned beef on rye classic from the fine folks of Omaha
- Spiced Brisket – Irish cured with brine and spices
- Smoked Brisket – 9 hours in smoker with spices
- Flank Steak
- Flank Steak – with Chimichurri fresh herb sauce – Argentinian
- Flank Steak – with Gireumjang Sauce – Korean
Flank Steak – with yogurt based marinade and sauce – Mediterranean - Flat Iron Steak – with charred scallion sauce – Cowboy
- Italian Beef Sandwiches – with a Au Jus dipping sauce
- London Broil – with au jus sauce
- London Broil (Grilled) – with marinade and Sous Vie precook
- Meatloaf – classic recipe with tips
- Meatloaf with Brown Sugar Glaze – uses ketchup
- Pedernales Chili – Texas style chili without beans
- Pot Roast – Poor man’s version with packet mixes
- Reversed Seared Prime Rib – serve with Horseradish and Au Jus Sauce
- Smoked Prime Rib – with spicy rub and Au Jus sauce
Chicken
- Bourbon Chicken Baked – With simple marinade
- Bourbon Chicken Grilled – With mustard and Worcestershire sauce
- Bourbon Chicken Sous Vided then Grilled – With a sauce
- Braised Chicken Thighs – with pearl onions and wine reduction
- Chicken Pot Pie – From scratch
- Cubed Chicken – sauteed with onions, jalapenos, in a red chili seasoning
- Pan Fried Chicken – in a dill caper cream sauce
- Pheasant in cream sauce – can substitute chicken
- Roasted Chicken – Soaked in a honey brine
- Roasted Red Chili Chicken – Fast easy way to make a Southwest delicacy
- Roasted Spatchcock Chicken – A technique for fast and even roasting
- Slow Cooked Chicken – With herbs
- Slow Cooked Sesame Chicken – In a homemade barbeque sauce
- Smoked Turkey/Chicken – using spatchcock method
- Sous Vide Chicken – with herbs
- Southwest Smoked Turkey – good for any fowl
- Thyme Roasted Turkey – With turkey roasting tips
- Whole Roast Chicken – in a slow cooker with spices
Pork
- Country Ribs – in a slow cooker with Cream of Mushroom soup
- Hawaiian Pork Chops – Sweet and sour
- Pork Roast – Garlic-apple marinade in slow cooker
- Oven Baked Pork Ribs – with a simple dry rub
- Smoked Brisket – a long but fulfilling adventure
- Spare Ribs – molasses marinade in slow cooker with
Fish/Seafood
- Ahi Tuna – Grilled fillets in a honey/soy sauce marinade
- Baked Fish on Breaded Spinach & Cheese Bed – good for Walleye or any white fish
- Blackened Fish – a fast way to cook fillets with a Cajun flare
- Broiled Haddock – with a lime-cilantro butter glaze
- Coquilles Saint-Jacques – Scallops in a mushroom tarragon sauce
- Crab Cakes – pan fried
- Fish in a White Sauce – Use as entree, casserole, or sauce for crepes
- Gumbo – French/Creole chicken, sausage, and shrimp stew made from scratch
- Pan Fried Fillets – in a dill caper cream sauce
- Poached Halibut – with a tomato and Pablano pepper sauce
- Poached Fillets – in a dill caper cream sauce
- Oven Baked Breaded Fish – Great way to prepare Walleye or white fish
- Salmon
- Gravlox – Sugar and salt cured salmon with citrus zest
- Grilled Salmon – with a spice rub
- Grilled Salmon – with caraway orange glaze
- Grilled Salmon – with Asian barbeque glaze
- Salmon Patties – with canned salmon, goes well with a creaming garlic sauce
- Salmon Patties with Lemon Sauce – moist with mayonnaise
- Shrimp
- Cheesy Shrimp & Grits – with bacon
- Red Chile Shrimp Pan Seared or Smoked over Cedar– served with sauce made from shells
- Southern Shrimp & Grits – Don’t embarrass yourself w/ instant grits
- Tuna Casserole – Roux based with mirepoix
Keto
- Alfredo with Bacon – guilt free indulgence
- Bacon Wrapped Meatloaf – using Almond flour and Parmesan
- Broiled Salmon – Fillets with a spicy rub
- Brussels Sprouts with Bacon – Flavorful side or salad base
- Cheese Steak Stuffed Peppers – Sirloin with bell peppers, mushrooms, & onion
- Cheesy Bacon Butternut Squash – a loose casserole
- Chicken Quesadillas – using cheese for a tortilla
- Lamb Meatballs with Mint Sauce – Keto friendly
- Tuna Melt with Bell Peppers – simple stuffed peppers
- Tuscan Butter Shrimp – in heavy cream sauce
Pioneer – see Pioneer Cuisines page
- Cured Ham – Four versions
- One Day Ham – from pork shoulder
- Chicken A Jus – A clear sauce (gravy) from roasted chicken drippings
