KFC Roasted Chicken on the Char-Broil Big Easy

Wow, such great flavor in every bite! The seasoning on the chicken I roasted in the Big Easy was fantastic, nicely herby. It’s a copycat of the roasted chicken Kentucky Fried Chicken used to have on the menu years ago. KFC dropped the idea, but now you can have that great taste at home. I believe KFC removed the skin from the chicken. I’ll leave the decision to do that or not to you.
I admit, I’m often pretty heavy-handed with seasonings, specially when it comes to chicken. I find that chicken needs all the flavor help it can get. This KFC roasted chicken seasoning clone is so good I put on a little extra. It would also be fantastic on a turkey cooked in the Char-Broil Big Easy.

KFC came out with roasted chicken to compete with Boston Market. Check out my copycat of Boston Market’s Tuscan herb chicken, also made on the Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

5 from 1 reviews
KFC Roasted Chicken on the Char-Broil Big Easy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 bone-in split chicken breasts (or whatever cuts you prefer)
For the spice mix
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon paprika
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Combine the spice mix ingredients.
  4. Apply the seasoning and transfer the chicken to the Big Easy basket.
  5. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  6. Remove the Big Easy basket and carefully brush the chicken with the sauce. Return the basket
  7. Remove and let rest 10 minutes before serving.

Quick Fix Seasoned Tater Tots

Ya know, it just doesn’t have to be fancy to be good. I’m a big time tater tot addict. I have been since I was a kid and I remain so to this day. Back then all I needed was butter on my tots. Yep, butter. Now, I want a little more flavor, but without going crazy. So I just grab some seasoning mix out of the pantry, do a little sprinkle or two (or three) and it’s time for more grown-up tater tots.
seasoned-tater-totsSome day I will tackle making my own tater tots from scratch. They’re really not that difficult to make, from what I can tell. Why have I waited so long to try it? Well, I have to say, I’ve been having frozen tots for many, many years, and I sure would hate to mess with tradition. There’s a lot of memories in those bags of potatoes.

5 from 1 reviews
Seasoned Tater Tots
Author: 
Recipe type: Side
Cuisine: American
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
Seasoning (pick one)
Instructions
  1. Bake the tater tots per package instructions.
  2. Transfer tots to a large bowl.
  3. Sprinkle with the desired seasoning and gently toss to coat.
  4. Transfer tots to a serving plate and serve.

Chicken Wing Cookbook Updated!

Woo hoo! Just in time for the Super Bowl! I just wrapped up the total re-design of the Life’s A Tomato new free eCookbook of chicken wing recipes. It’s packed with over 50 recipes for the Char-Broil Big Easy, grill, smoker, deep fryer or oven! Here’s just a sampling of what you’ll find:

Harissa chicken wings
Enchilada chicken wings
Angry chicken wings
Buffalo chicken wings using the Vortex
Fiery Catalina wings

To download the new chicken wing cookbook, just click Our Free eCookbooks in the menu on the right.

New Chicken Wing Cookbook

Spicy Jalapeno Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This spicy jalapeno ground beef jerky is right up my alley: a nice kick, but not overwhelming. I’m a big fan of spicy jerky, and though the heat here isn’t high, it’s there just enough to really enjoy. And share. The jerky has the perfect ‘bite’, just a little tug.

Spicy Jalapeno Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

5 from 1 reviews
Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Spicy Jalapeno Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Copycat Ruby Tuesday Croutons

Going to the salad bar at Ruby Tuesday is a treat for us. Luckily, there’s a Ruby Tuesday right down the street from our house. They always keep the salad bar super-duper cold and super-duper stocked. Never have I gone up with my plate and said “oh no! there’s only one pea left!” (I love peas on a salad). When I get to the end of the salad bar, I find my two favorite things: Ranch dressing and pumpernickel croutons. Now, there’s an art and an order to putting them on your salad, mind you. You do NOT put the dressing on first. I used to think you had to to keep the croutons from sliding off. No, the croutons go first, and lots of them. Make sure you kinda wedge them in any nooks and crannies so they don’t fall off. Then drizzle with the dressing, getting half of the croutons nice and Ranchy while leaving the rest naked. Trust me on this. Do it next time you hit up the Ruby Tuesday salad bar.
I used a fresh loaf of pumpernickel bread when I made copycat Ruby Tuesday croutons. Fresh bread takes longer to bake but I think it makes for a better duplicate of the original: a little crunch but mostly soft and tender crouton. You do not want a hard, dry crouton that bursts into a billion pieces when you bite into it. If you do use older or stale bread, keep an eye on them while baking because they won’t take as long.

5 from 1 reviews
Copycat Ruby Tuesday Croutons
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 4 cups pumpernickel bread cubes (cut into 1/2" cubes)
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus a bit more
Instructions
  1. Preheat oven to 375 F.
  2. Place breadcrumbs into a large bowl.
  3. Place butter into a small bowl. Stir in the garlic powder and salt.
  4. Pour butter mixture over breadcrumbs and toss gently to coat.
  5. Pour bread out onto a large baking sheet (or two) and spread out evenly.
  6. Bake for 10 minutes and check for crispness. Bake longer if needed, but check every minute or so.
  7. Remove and let cool before using. Sprinkle with more salt if desired.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear.
baked-italian-sub-pizzaTo spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

5 from 1 reviews
Baked Italian Sub Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 12" loaf French bread
  • 4 tablespoons Italian salad dressing
  • 8 thin slices of tomato
  • 4 thin slices of hard salami, chopped
  • 4 ounces of thin sliced deli ham, chopped
  • 1/4 cup sliced black olives
  • 1/4 cup sliced mild banana peppers
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese, divided
  • Dried basil, crumbled
Instructions
  1. Preheat oven to 425 F.
  2. Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  3. Brush the insides of each half of bread with the Italian dressing.
  4. Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  5. Add cheeses.
  6. Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  7. Cut into slices and serve.

Cream of Mushroom Soup

This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.
It’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor justice. No picture could.

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.

Cream of Mushroom Soup
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 ounces dried Porcini mushrooms
  • 4 cups chicken stock
  • 1/2 pound unsalted butter
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 8 ounces baby Portobello mushrooms, sliced thin
  • 8 ounces Shitake mushrooms, sliced thin
  • 1 cup all-purpose flour
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
  2. Meanwhile, warm the chicken stock in a small pot.
  3. Melt the butter in a medium pot over medium-high heat.
  4. Add the onion and celery and saute for 5 minutes.
  5. Add the sliced mushrooms and cook another 10 minutes.
  6. Add the flour and stir. The mixture will get thick.
  7. Reduce heat to low and cook for 10 minutes.
  8. Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
  9. Season with salt and pepper to taste.
  10. Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
  11. Serving: There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom 'meat' as you wish. We enjoyed the soup served both ways, with or without the mushrooms.

Copycat Rice-A-Roni

If I’d known how easy it is to make a copycat of the great side dish, Rice-A-Roni, I would’ve already been making it for years. Rice-A-Roni was a staple in our house when I was growing up. For some reason I loved the smell of the seasoning packet that came with Rice-A-Roni. This recipe is a spot-on copy of what I remember, from the seasoning to the aroma to the texture, all using ingredients that I always have on hand.
I could actually eat Rice-A-Roni (the original or this copycat) by itself. But, given the chance, I like to cover it in a generous amount of gravy. It’s like chicken and rice soup I guess. Mighty tasty chicken and rice soup at that.

Chicken base can be found by the chicken broth or bouillon in the grocery store. I love the flavor of chicken base, so I added a bit more than the teaspoon that the recipe calls for.

5 from 1 reviews
Copycat Rice-A-Roni
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons unsalted butter
  • 3/4 cup long-grain white rice
  • 1/2 cup angel hair or thin spaghetti pasta, broken into small pieces
  • 2 cups chicken broth
  • 1 teaspoon chicken base
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the rice and pasta and saute until lightly browned, stirring often.
  3. Add the broth, chicken base, parsley and garlic powder. Season with salt and pepper.
  4. Bring to a boil. Cover and reduce heat to low and cook for 15 minutes.
  5. Remove lid. If there is still liquid to be absorbed leave the lid off for a few minutes.
  6. Fluff rice before serving.