Monday, December 19, 2011

Baking the Holiday Ham

Over the past few years, I have been dabbling with a method of cooking the holiday ham that comes out nice and tender and almost falling off the bone.  It is a rather simple method that works particularly well for us,

I use a meat injector and some apple juice that I have added a touch of a mild hot pepper sauce and minced garlic brine to.  Once you have a mix you enjoy, inject the ham freely and later baste with a Sweet Apple Honey Mustard Dressing.  Bake as usual.

Wednesday, November 16, 2011

Stuffing - Dad's Roadhouse Style

As you begin to plan your Thanksgiving dinner, we offer a suggestion to help put a twist on a traditional favorite. Consider adding a new ingredient to your favorite stuffing mix.

As you make your stuffing this year, add some 5 Amigos Fire Roasted Pepper Salsa to your recipe.  Depending on how much stuffing your recipe makes, you can adjust the amount of the salsa to fit your tastes, but we suggest 1/2 cup or more per typical box of stuffing mix and more for larger amounts.

Tuesday, November 8, 2011

Grilled Tomatoes

With the weather getting colder and an abundance of tomatoes coming in from the garden to beat the first frost, you may have a lot of tomatoes to use.  At our house, my wife picked 70 tomatoes from a single plant.  What to do with them all?  Consider grilling them.

What you will need:
   Giardiniera in oil
   Bleu Cheese crumbles

Take out the stem of the tomato with a paring knife.  Be generous with your removal as you will be filling the opening.  Gently and without crushing the tomato squeeze some of the water.  With your finger or a small spoon, remove most of the seeds.  Pour some of the giardiniera oil into the tomato and fill the openings where the seeds were with the giardiniera.  Top it with some basil and Bleu Cheese crumbles and place them on a medium hot grill until the cheese begins to melt.  Serve and enjoy!

Monday, November 7, 2011

Pumpkin Cheesecake Dip

If you are looking for a quick and easy way to make a special treat this holiday season, try this simple recipe.  It is a favorite for all ages and especially nice if you are looking for something a child can help with.

1/2 cup non dairy whipped topping (Cool Whip)
1/2 cup Dad's Roadhouse Pumpkin Butter
8 oz cream cheese

Combine the ingredients and whip.  Chill the mixture and serve with ginger snaps, vanilla wafers, graham crackers or similar.

Wednesday, April 6, 2011

Glee Gum April Giveaway!

It has been a pleasure to be introduced to the products offered by the folks at Glee Gum.   They produce six assorted flavors of all natural chewing gum.  They use no artificial sweeteners, colors, flavors, sweeteners or preservatives.  It is also gluten free.  They are produced from naturally sustainable chicle which is harvest in the rain forests.

The gum comes to the consumer in a variety of packages.  They have their standard boxes which contain 18 pieces per box, mini packages which contain 4 pieces of gum, 1 oz boxes of "Wee Glee" loose gum as well as 1 pound packages for the gum chewer in the family.

I have been enjoying the opportunity to get to know the products.  My personal favorite flavor has been the Tangerine.  It is a nice subtle flavor that lasts.  It does not have the sugary sweetness that some of the candy chewing gums can sometimes have.  With the more natural flavor, it seemed to me a more lasting flavor that had a very nice texture as well.  Other flavors that are available are Triple Berry, Bubblegum, Spearmint, Peppermint and Cinnamon.

If you enjoy a good chewing gum with lasting flavor as well as a nice texture, look for Glee Gum in a store near you.  They also offer an online store to make sure that you can get all of the gum that you'd like delivered right to your front door.  Tell them that we sent you!

Along with the products that they sent for us to enjoy, they have graciously agreed to let our readers enjoy some as well.  They have generously agreed to provide Three packs of Glee Gum in the flavor of your choice and a coupon to three different winners to try Glee Gum.  Due to shipping restrictions, the winner of the giveaway must be a resident of the continental United States.

How to Enter:

We are providing a variety of ways to enter.  Below you will find a list of opportunities to earn an entry into the random drawing.  Entries must be received by us as a comment to this posting and the winning entry will be verified for accuracy.  The possibilities of entries is virtually limitless.  The cutoff for entries will be 12:01 am CST on May 1, 2011.

How to earn an entry into the drawing:

Comment on Dad’s Roadhouse Blog – 1 entry
Comment on Glee Gum Blog – 1 entry – post the name of the person who commented on the Glee Gum Blog just prior to your entry back on Dad’s Roadhouse Blog 1 additional entry
Post 1 of the 23 steps to make Glee gum on Dad’s Roadhouse Blog (no duplicates) - 1 entry per person

Like Dad’s Roadhouse on Facebook and leave a comment regarding Glee Gum – 1 entry

Like Glee Gum on Facebook and leave a comment regarding the giveaway – 1 entry

Follow Dad’s Roadhouse Blog and leave a comment – 1 entry

Refer a friend to Dad’s Roadhouse on Facebook and they leave your name in a comment – 1 entry each

Refer a friend to Glee Gum on Facebook and they leave a comment containing your name and mention the giveaway – 1 entry each

Follow  Dad’s Roadhouse on Twitter and tweet about the giveaway and leave a comment about it on Dad’s Roadhouse Blog – 1 entry

Follow Glee Gum on Twitter and tweet about the giveaway.  Post the tweet as a comment in Dad’s Roadhouse Blog – 1 entry

Post a link to this Giveaway on another website and post the link on Dad’s Roadhouse Blog as a comment – 1 entry  (the referrals from the site can mention your name in their comment to gain you additional entries)

Have fun and enjoy Glee Gum!

Wednesday, March 23, 2011

Penne Pasta with Spinach

Last night, it got a little bit cold and rainy so I decided the grill was not the best option.  Instead, I put together a pasta that turned out very well. 


1 lb     Spicy Breakfast Sausage (Italian Sausage would work fine)
2 14.5 oz cans Diced Tomatoes
1 bag   Spinach - uncooked
1/2      Medium Sweet Onion - diced
1 tbsp  Minced Garlic
Olive Oil
Oregano - to taste
1 lb      Penne Pasta

Brown the sausage over a medium high heat. Remove from the pan.  If needed, add olive oil to the pan along with  the onion and garlic and sprinkle with salt.  Stir frequently until the onions soften.  Add the spinach into the mixture and continue cooking and stirring until the spinach begins to wilt.  Add the tomatoes and sausage back to the mixture along with the oregano.  Cook the pasta to completion in a separate pot per directions on the pasta.  Drain the pasta and add to the sauce.  Stir to blend and serve.  Top with Parmesan Cheese and serve.

Saturday, March 19, 2011

Cheesy Southwest Veggie Chowder

Cheesy Southwest Veggie Chowder
Here is a simple and easy recipe for a healthy and hearty soup the whole family should enjoy.
5 Amigos Fire Roasted Salsa

1 quart   Chicken Broth
1 bag     Mixed Frozen Vegetables
2 cups    Shredded Cheddar Cheese
1/3 cup   5 Amigos Fire Roasted Salsa
2 cups    Rice

Heat the chicken broth until it comes to a boil.  Add the cheese and stir until smooth.  Add the rice and salsa.  Simmer for about 15 minutes stirring frequently.  Add the remaining veggies and simmer until they are hot.  Serve and Enjoy!

Tuesday, March 15, 2011

BBQ Chicken Breasts with Grilled Pineapple

Last night, we had the opportunity to light up the BBQ Grill.  In Illinois, the first few times you can actually stand outside and cook as opposed to lighting the grill and running back inside to avoid frostbite are always the best meals of the season.  Two reasons I find this true are that your anticipation on the taste buds is at a really high level.  Second, you have had all winter to wait to try new things.

Last night was no exception to either of those.  Last October, we met a couple of guys, Steve and Josh, who produce some mighty fine BBQ sauce.  They have a company in Columbia City, Indiana named Masters Hand BBQ, LLC and make a couple of different sauces. 

We got the chance to try their original recipe "A Taste of Heaven" on our chicken breasts.  It was a nice mild sauce that we added very late in the cooking process.  It was thick enough to be brushed on without difficulty of spilling and stayed on the breasts very well.  The flavor was sweet and just the hint of a tang.  Very mile and enjoyable indeed.

We paired it with some grilled pineapple rings and a rice pilaf for a nice light meal.  The pineapple was dusted with cinnamon and applied directly to the grates.  Cooked pineapple has an entirely different flavor.  Try it sometime.

Tuesday, March 8, 2011

Giveaway Coming Soon!

Tell your friends that coming soon, we will be working with our friends at Glee Gum to host a giveaway!  Stay tuned for details!

Wednesday, March 2, 2011

Signs of Spring

Here in the midwest, the spring thaw cannot possibly arrive soon enough.  For the first sure sign that it might actually warm up soon, I saw signs of new growth in a planter outside of our backdoor.  If you look closely at the picture below, you will see chives starting to grow.  Spring may indeed get here after all.

Tuesday, March 1, 2011

Happy National Peanut Butter Day!

Have you ever made your own peanut butter?  Try this one for something different.  It is also very kid friendly as well.


  • 15 ounces shelled and skinned roasted peanuts
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil


Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Wednesday, February 23, 2011

Chicken Breasts with Sweet Potato Pecan Butter

This is a simple recipe that provides a lot of flavor, and a quick, easy dinner entree.  These go well with a squash dish or sweet potatoes. 

Boneless, Skinless Chicken Breasts
Sweet Potato Pecan Butter

Lightly salt and pepper the chicken breasts.  Cover liberally on the top with Sweet Potato Pecan Butter and place on a baking pan.  Place into a preheated oven at 350 degrees for about 40 minutes (depends on the size of the fillets).  Serve and enjoy!

Sunday, February 6, 2011

Chipotle Spiced Shrimp

Here's a recipe I stumbled upon this morning.  With the Lenten season coming up, a lot of folks are looking for new seafood ideas and here is one that sounds great.  Check out the link to The Foodie in You and let them know how it turns out when you make a batch!

Saturday, February 5, 2011

Mini Nachos

If you are looking for a nice twist to a appetizer, try this.


1 lb  Ground Italian Sausage
1      Package Flat Corn Tortilla Chips (bite size or slightly larger)
8 oz Shredded Cheddar Cheese or Mexican Blend Cheese
Candied Jalapenos

Brown and drain the Italian sausage.  Place chips side by side on a baking sheet.  Add to each chip a layer of sausage and then cheese.  Top each with a candied jalapeno ring.  Place the sheet into a preheated 350 degree oven and bake until the cheese melts.  Place on a platter and serve.

Thursday, February 3, 2011

Salsa Giveaway!

What are you making for the big game?

With the Super Game this Sunday being one of the biggest social events of the season, everyone gets a chance to have their own little (or big) tailgate spread. With that in mind, what is it that you will be featuring on your game day table?

There are a variety of ways to get yourself into this contest.

1: Be a follower of this blog and leave a comment of what you will be having.

2: Post a picture of your creation on here and receive an entry.

3: Be a fan of our Facebook Fan Page and receive an entry.

4: Post a picture of your creation on our Facebook Fan Page to receive an entry.

5: Refer a friend who becomes a follower of this blog and mentions your name and you will both receive an entry.

6: Refer a friend to our Facebook Fan Page and if they mention your name, you will both receive an entry.

7: Follow us on Twitter and receive an entry.

All entries must be received by noon (CST) on Monday, February 7th 2011 to be eligible. Have fun and enjoy the game.

Monday, January 24, 2011

Sweet Jerk Wings

If you are looking to try a sweet and spicy recipe for your wings? We made these as part of our halftime feast of the Bears - Packers NFC Division Championship get together. While I will most likely prefer grilled wings to baked wings anytime, they turned out to be quite tasty.


12 Wings
1/2 cup Dad's Roadhouse Jamaican Jerk Hot Sauce
1/2 cup Cola

Salt and pepper the wings. Bake (or grill) them at 350 degrees until almost complete. We had rather large wings. It took about 1 hour, turning them half way through. Mix the cola and Jamaican Jerk Hot Sauce in a separate bowl. Place the wings in the sauce to coat thoroughly. Place the wings back onto the baking sheet and pour any remaining sauce over the wings. Broil for about 3-5 additional minutes to crisp up the wings. Serve and enjoy!

Wednesday, January 19, 2011

Dad's Does Disney with A Twist

The following recipes comes from Walt Disney World Swan and Dolphin resort. We haven't had the chance to dine at the Swan and Dolphin (or Fish and Mammal as one of the Dad's Roadhouse team members call the resort)but have adapted this favorite summer recipe using Dad's Roadhouse Balsamic Vinaigrette.

Peperoni Caprese with Balsamic Vinaigrette
from Swan and Dolphin

Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Coarse Ground Black Pepper
Balsamic Vinaigrette - we use Dad's Roadhouse Balsamic Vinaigrette

Method for Peperoni Caprese:

Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3 pieces of tomato and three pieces of cheese per serving. Season with salt and pepper. Top with chopped basil and roasted peppers. Top with balsamic vinaigrette.

We hope you will enjoy our version of this Disney recipe!

Monday, January 17, 2011

New Page

At the top of our page, I have added a link to a guest book to allow for all of our crafter and vendor friends to post and share information for upcoming events that are looking for folks to sell items at their shows. Feel free to post as often as you have quality information to share. Do not post information for an event that you would not go to yourself.

Feel free to post questions regarding an event to the original poster. If it is a negative comment or serious concern about the event, private message the poster to resolve or share your concern.

Hopefully this can become a simple source of pre-screened information for all of us to use.

Sunday, January 16, 2011

International Hot and Spicy Food Day

January 16th is International Hot and Spicy Food Day.  While many people are afraid of hot and sspicy foods, there are many others who enjoy all of the flavor that hot and spicy foods can provide.  Many cultures have dishes that are considered hot and spicy, yet part of the regular diet.

Of course there are times we venture a little bit too far up tha heat scale only to find out that our tastebuds cannot enjoy the dish that is before us.  How can you get rid of the heat?

Most people make the foolish mistake of attempting to douse the heat with liquids such as water.  Being that most of the heat in these dishes is often contained in an oill form, it is like putting out a grease fire with water.  It just makes it worse as it spreads the oils to other parts of your mouth that were not on fire.

The best way to reduce the heat is with dairy products such as milk, cheese, yogurt, sour cream etc.  Many cultures will often add these or something similar to the table with the expectation that occasionally, something will be too hot.  Pay attention to the place settings within an Indian restaurant the next time you visit.

Wednesday, January 12, 2011

Glühwein - Pronounced Glow Wine

We discovered this wine a few years back while we were attending an outdoor Christmas Market in Chicago's Daley Plaza.  While I am not wure if this is the exact recipe for that drink, I do know it is an excellent way to take the chill out of a cold day.  It smells wonderful as it warms and tases wonderful as it goes down.

Hot Mulled Wine (Glühwein, "glow wine")

Ingredients (serves 2-3 persons)

•1 bottle of dry red wine (750 ml)

•one lemon

•2 sticks of cinnamon

•3 cloves

•3 tablespoons of sugar

•some cardamom (or ginger)


Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs.

Friday, January 7, 2011

Butternut Squash Spaghetti

I saw this dish made by Mario Batali recently.  It seemed like a nice variation to a dish which would provide a vegetarian dish which is something we are trying to include in the weekly menu planning at home.  The dish is very simple and was fairly easy to make.  Give it a try for something different.


1 lb Butternut Squash cubed about 1/4 inch
1 lb spaghetti
2 tbsp olive oil
1/2 red onion diced
4 cloves garlic finely chopped
1/2 cup curly parsley chopped

Add the olive oil into a saute pan over a medium heat.  Begin to boil your spaghetti.  Add the onions and garlic to the olive oil until tender.  Increase the heat to medium high and add the squash.  Stir often for about 5 minutes.  Add the parsley and drained spaghetti.  Stir until combined.  Add additional olive oil if needed.  Serve. 

Wednesday, January 5, 2011


I happened to stumble upon a site yesterday that has a number of coupons to use on a variety of items.  Pretty much a click and print site that appeared to work well.

Hope it helps...