Mmmmmmm. Buffalo chicken. That’s all I need to hear. I love that great spicy, vinegary flavor, with a little something for a cool-down. For my Buffalo wings that means some sort of dipping sauce. This Buffalo chicken Alfredo has that same great Buffalo flavor, with a built-in cool-down sauce. Creamy. Spicy. Cool. This really was a fantastic dish. I used some leftover Buffalo chicken that I made in the slow cooker, but you can also use my outstanding Buffalo chicken made on a Char-Broil Big Easy, the best cooker for all-things poultry.
If you aren’t a big fan of Buffalo chicken, the Alfredo sauce over pasta is definitely great by itself. Or add some chopped rotisserie chicken.
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.
When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub. The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.
Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire. You could actually substitute your favorite herb or spice for the dill for something different. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again.
Fowl Play marinade by The Shed BBQ adds tremendous flavor to any cut of chicken. As soon as I opened it I knew that I was in for nothing but goodness. I detected soy sauce. Apple juice. Citrus. It’s tangy with a slight hint of vinegar. Chicken marinated in Fowl Play comes out incredibly flavorful all the way through. I used split bone-in chicken breasts, marinating them for 4 hours before placing them into the Big Easy. The skin doesn’t get crispy because of all that time in the marinade, but the meat… oh my goodness. So tender and juicy and good! Incredible. If you’re looking for a quick, painless way to make masterful chicken on the Big Easy this is it.
I was a bit worried that maybe some of the spices in Fowl Play might burn from the high heat in the Big Easy but they did not. You have to watch for that if you’re using anything with large chunks of things like minced garlic.
It’s over. Done. My quest for an absolutely perfect curly fry recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner. I don’t even remember what else I had. I just remember these curly fries.
i used the smallest blade on my spiral slicer to make these curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.
The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.
Cheeseburger gnocchi reminded me of a childhood canned favorite, RavioliOs, but taken to a whole new level. And making this dish wasn’t a whole lot harder than just opening a can either. A big bowl of cheeseburger gnocchi on a cold day and you’ll definitely forget the weather. Creamy, cheesy, tomato-y beefy stick-to-your-ribs goodness.
I can’t say I’d change much about this recipe for cheeseburger gnocchi. I really liked it and it really hit the spot after shoveling snow from the driveway. I might substitute spicy bulk Italian sausage for the beef for a little kick and Italian-inspired flavor.
Bread, glorious bread! You may not be excited but any time I get homemade bread to turn out as great as this I am one happy guy! It probably (ok, not probably) helped a lot that the dough for this garlic herb pepperoni bread was made in a bread machine making it about as foolproof as you can get. I need foolproof when it comes to bread. And oh, the aroma as the dough came together and then later baked! The entire house smelled soooooo good! The right combination of Italian flavors, garlic herb pepperoni bread also has the perfect texture, color, crust, flavor… you name it. I thought about adding more chopped pepperoni, but I think I was right in not doing that. You want every bite to be filled with all of the flavors and not over-powered by just one.