I ate my share of Manwich Sloppy Joes as a kid. I was quite sure I never ate enough of them. Well, I can certainly make up for lost time (and meals) now by making this copycat Manwich Sloppy Joes at home. And you know what? It’s even better than I remember. Perfect thick tomato-y sauce. Just a hint of onion and green bell pepper. And the light tang of mustard. And messy. The messier the better!
I do not add garnish to my copycat Manwich Sloppy Joes. Nothing. Nada. No pickles. Skip the extra mustard. And no cheese. Nothing needs to come between me and my Sloppy Joes.
If you think of Sloppy Joes as ‘kid food’ this will change your mind.
Easy and delicious. That’s exactly what this copycat of the crab salad at Golden Corral is. You can easily up-size this to make a batch for a crowd without breaking the bank. That’s the point. This is a good, inexpensive dish that is perfect as a side and even better piled up on a bun or bread as a sandwich. Either way, you won’t be disappointed!
You can also serve this copycat Golden Corral crab salad as an appetizer. It’s great on crackers. Or grab some mini-croissants and serve it as finger food at your next party.
I haven’t tried it yet, but I’m betting this salad would be good with imitation lobster too! And hey, if you want to put in real crab or lobster instead, go for it!
There are very few things as good as grilled potatoes. Creamy and buttery inside, with a crunchy skin, they’re a favorite of mine for sure. These grilled Ranch potatoes take the standard awesome lovelies to a new place. I’m a Ranch-aholic, so I was all over these as soon as they came off the grill. There’s no such thing as too much Ranch flavor in my book and these potatoes bring it!
Whenever I fire up a grill I like to cook my entire meal, main and sides and even desserts while the grill is nice and hot. No need to run and back and forth to the kitchen minding pots on the stove, keep everything right there on the grill. These grilled Ranch potatoes have quickly become a normal sight on our grill.
Fire up your grill for medium-high heat. You want something in-between direct and indirect grilling.
Place potatoes in a pot of water and bring to a boil. Boil for 4-5 minutes until just starting to get tender. Remove from heat, rinse with cold water, and drain.
Transfer potatoes to a large bowl. Add the oil, lemon juice and Ranch seasoning. Season with salt and pepper and toss gently to coat.
Transfer potatoes to a grill basket. Alternatively, you can thread the potatoes onto skewers. Place on the grill and grill until the potatoes are lightly charred, about 15 minutes. Turn the potatoes a few times to get them charred evenly.
When I fire up my grill for lunch or dinner I like to cook the entire meal outdoors. Not just the main dish, but also the side dishes. One of my favorite things to make is this easy grilled chimichurri bread. Lightly crunchy and packed with flavor, this bread makes for the perfect side. It’d also be great to use for making sandwiches!
The parsley, garlic, oregano and oil in the chimichurri is an absolute favorite of mine. If you like garlic bread you’ll love this easy grilled chimichurri bread. It is packed with flavor and is crazy easy to make.
If you don’t have a disposable pan, you can melt the butter on your stove top or grill in a medium saute pan. Stir in the chimichurri then brush onto the crispy bread.
Years ago, Taco Bell was my food craving after a night of bowling. Nothing beat grabbing a 10-pack of crunchy tacos from the drive-thru. Yes, 10. Bowling is hard work you know. Well, it turns out that making copycat Taco Bell tacos at home is about as easy as you can get. The key is the rinsing and draining of the ground beef and of course, a great seasoning mix. You end up with great beef flavor without the fat. Most grocery stores now carry masa harina, but if you can’t find it you can grind tortillas or just use finely-ground corn meal instead. Or, visit your local Hispanic grocery store which is quite sure have some on the shelves. The flavor and texture are distinct and really cannot be accurately duplicated by something else. Masa harina really makes these copycat Taco Bell tacos the perfect after-bowling meal!
These are our go-to beef and bean burritos. Nothing fancy and not complicated. They taste fantastic and have just the right spice balance. The recipe makes a big huge batch of burritos. Leftovers freeze well and are perfect warmed up for a quick and easy lunch.
Now, don’t let the fact that I used canned sauce and beans throw you off. I grabbed the good stuff at the store when I picked up the ingredients for these beef and bean burritos. It makes a big difference.
If you’re going to freeze the leftovers, I suggest wrapping them tightly in wax paper. The enchiladas will absorb a lot of the sauce but I like to make a little extra on the side for dipping or drizzling. If I’m freezing them I always grab a can or two extra of sauce and heat it up at the same time I heat up the beef and bean burritos,.
The best side dish for these beef and bean burritos? Fiesta corn, of course.
It was one of THOSE days. Not enough time to even think about dinner. But, a quick glance in the fridge and pantry and I was able to throw together a plan. Quick fix taco salads it would be. And you know, they turned out great! Crunchy shells, crunchy lettuce, and all of our favorite salad toppings. I used chopped grilled chicken to top these salads, but any cooked meat (or no meat for that matter) would be great too. Like chilled cooked shrimp. Or warm taco beef crumbles. Just because these taco salads are quick to fix doesn’t mean that they are low on flavor.
When I make Cajun slow cooker pot roast I have only one goal in mind: making the perfect pot roast po boy sandwich. Yeah, I could slice it and serve it with mashed potatoes. Or something else. But for me, pile it up on a crusty roll with some creamy horseradish sauce, chopped lettuce, onion, and tomato and I’m not just sort of happy, I’m in heaven!
As simple as it is to make, this Cajun slow cooker pot roast is crazy full of flavor. And it’s so tender. And juicy. Oh, that juicy goodness. My mouth is watering just thinking back to my po boy. That sure was a mighty good sandwich.
It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.
The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go. Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!
Only one thing is going to happen when you put a plate of a copycat Applebee’s Peppercorn and Garlic shrimp in front of me. They are going to disappear so fast you’re head will spin. The coating is amazing. The perfect crunch. With a hint of garlic. And the batter is the best kind, the kind that sticks. No one wants batter holes. You know what I mean. Missing batter. That’s not good.
Although I have a big fryer for when I’m cooking for more than two people at a time, or am frying something large like fish fillets, my preferred fryer is a Presto FryDaddy. The FryDaddy is perfect for making a batch of copycat Applebee’s Peppercorn and Garlic shrimp. The shrimp cook up perfectly in no time. The FryDaddy also doesn’t use much oil so I’m not being as wasteful as when I use my big fryer.
For a little kick, mix in a good pinch or two or more of cayenne pepper into the breading before coating the shrimp.