Create Route 66-inspired eats in your own kitchen
Cowboy Burger
Ingredients
Barbecue Mayonnaise
- 1/4 cup mayonnaise
- 2 tablespoons barbecue sauce
Crispy Onion Straws
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 medium onion, very thinly sliced and separated into rings
- Vegetable oil, for frying
Cowboy Burgers
- 4 teaspoons smoky Montreal steak seasoning
- 1 tablespoon chili powder
- 1 tablespoon packed brown sugar
- 1 1/4 pounds ground beef
- 4 slices mild cheddar cheese
- 1 dill pickle, sliced lengthwise 1/4-inch thick
- 4 kaiser rolls
- 4 lettuce leaves
Directions
For barbecue mayonnaise: Mix mayonnaise and barbecue sauce in small bowl until well blended. Cover and refrigerate until ready to serve.
For onions: Mix flour, salt and pepper in large resealable plastic bag. Add onion; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onion rings are golden brown. Drain on paper towels. Set aside.
For burgers: Mix seasoning, chili powder and brown sugar in small bowl. Shape ground beef into 4 patties. Coat surface of each patty evenly with the rub mixture. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked to your liking. Add cheese slices to burgers 1 minute before cooking is complete. Grill pickle slices 2 to 3 minutes per side or until grill marks appear. Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on rolls topped with grilled pickles, crispy onion straws and lettuce. Serve with barbecue mayonnaise.
Mini Corn Dog Bites
Ingredients
Mini Corn Dog Bites
- 1 package all-beef bun-length hot dogs
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick butter, melted
- 1 cup milk
- 1/4 cup sour cream
- 2 eggs
Dipping Sauce
- 2/3 cup sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
Directions
Heat oven to 375 degrees.
Prepare muffin pan with nonstick cooking spray. Cut each hot dog into six pieces.
In large bowl, whisk flour, cornmeal, sugar, salt and baking powder. In medium bowl, whisk melted butter, milk, sour cream and eggs. Combine butter mixture with flour mixture.
Fill each muffin cavity halfway with batter. Place one hot dog piece in center of each cavity. Bake 14 to 16 minutes. Cool completely.
To make dipping sauce: In small bowl, combine sour cream, mustard and honey. Serve with corn dog bites.
Enchiladas
Ingredients
Cooking Sauce
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup half-and-half, milk or evaporated milk
- 1/2 cup sour cream
- Vegetable oil
Enchiladas
- 1 1/2 to 2 cups prepared enchilada sauce, divided
- 12 corn tortillas, divided
- 1 cup roasted skinless chicken, cut into bite-size pieces
- 2 teaspoons enchilada seasoning
- 4 cups shredded Mexican cheese blend, divided
- 1 cup canned pinto beans, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup canned kernel corn, drained
- 1/3 cup sliced black olives, drained
- 1/3 cup mild green chiles, drained
- 2 tablespoons cilantro, minced
- 2 scallions, sliced
- Lime wedges, for serving
- Sour cream, for serving
Directions
Heat oven to 350 degrees.
To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside. Spray casserole dish with vegetable oil.
To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish.
Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce. Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
Assemble fourth layer by overlapping four tortillas then cover with 6 to 8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
Bake 50 to 60 minutes, or until bubbling. Remove and rest 10 minutes before cutting. Sprinkle with cilantro and scallions. Serve with lime wedges and sour cream.
Barbecue Ribs
Ingredients
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon mesquite seasoning
- 6-ounce can tomato paste
- 4 tablespoons liquid smoke
- 1/3 cup apple cider vinegar
- 1/3 cup honey
- 2 cups beef broth
- 2 racks ribs
- 1/2 cup barbecue sauce
Directions
Heat oven to 325 degrees.
In bowl, whisk brown sugar, salt, pepper, garlic powder, mesquite seasoning, tomato paste, liquid smoke, apple cider vinegar, honey and beef broth.
Place ribs in roasting pan and pour mixture over ribs. Cook, covered in aluminum foil, 2 1/2 hours. Remove aluminum foil and cover with barbecue sauce.
Reduce oven temperature to 180 degrees and cook 20 minutes.