I’m a huge fan of pulled pork cooked on a smoker. Of course, the Char-Broil Big Easy Oil-Less Fryer is not a smoker, so I was a bit skeptical when I set out to make pulled pork on it. Well, color me un-skeptical now. Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.
I started with an 8 pound bone-in pork butt that I trimmed just slightly. I injected the butt with a mix of apple juice, Worcestershire sauce, salt and adobo sauce and let it get happy in the fridge overnight. Why adobo sauce? I was wanting a hint of smoky flavor to the meat, and adobo gives you that (you could substitute a few drops liquid smoke instead but I like the flavor of adobo better).
The next morning I patted the butt dry on the outside and then rubbed it with a simple spice mix that had smoked paprika added in for more smoky flavor. Onto the Big Easy for 4ish hours until the meat hit 195 F, mopping the last 15 degrees of cooking.
Foiled, rested, and shredded.
For a little extra smoky flavor, mix the meat with a smoky flavored BBQ sauce.
Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This dip is fantastic. Super cheesy, spicy, and creamy. If you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven.
I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes, and nice and different. With a kick.
Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you're a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
Cook until bread is nice and browned. Flip when ready and brown on other side if you aren't cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
This is one of the most amazing turkey salads I’ve ever made or had. The addition of two simple ingredients, chipotles in adobo and cilantro, to a pretty standard turkey (or chicken) salad recipe really takes it to a new level. This is a fantastic way to use up leftover turkey from Thanksgiving, but I wouldn’t just make this salad when I have leftovers around. It’s worth making any time.
Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.
The cheese sauce on these nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.
Anita and I stopped by Pappadeaux Seafood Kitchen outside of Cincinnati, Ohio, the other day. The food there is always absolutely amazing. We had their Coconut Shrimp with Cajun slaw and a dipping sauce, and it was beyond fantastic. Ever since then I have been jonesin’ for coconut shrimp. Now, this recipe is not meant to be a copycat of the version from Pappadeaux. But, it’s still mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).
Be careful to not overcook the shrimp. They don’t take long to cook at all, just until they are just starting to turn golden brown.
Sometimes I get home from work and just want to make a quick pizza. No handmade dough. No unusual toppings. Just a heat-and-eat store-bought crust, topped with a fantastic sauce and a few easy ingredients, such as Italian sausage, mushrooms, olives, and cheese. And it comes out great, thanks to the sauce.
I double this recipe and freeze it in batches, making it easy to defrost in the fridge in time to make a 15 minute dinner.
Wow. I cannot not stop talking about this soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.
I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.
Even better the second day, if it lasts that long.