I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day. The stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.
If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat.
I love shrimp. Boiled peel-and-eat shrimp loaded with Old Bay flavor are my favorite. All I need is a bit of spicy cocktail sauce and I’m ready to go. I thought I’d try something new this time instead of boiling shrimp in spices. I thought I’d try cooking the shrimp in a slow cooker. And wow! Perfectly cooked shrimp, tender and moist, about as hassle-free as you can possibly get. This is absolutely the easiest way to cook up a big batch of shrimp for a party.
You can cook the shrimp ahead of time and chill them to serve them cold, or let your guests grab the shrimp right out of the slow cooker. Well, using tongs would probably be a good idea.
I used 20-24 count wild caught Gulf shrimp for this dish. I prefer Gulf shrimp, and I prefer wild and not farm-raised. I think the taste of Gulf shrimp that have been living in the wilds cannot be beat.
I’m always in the mood for a great hot dog. They make for a great quick lunch. And even though I do occasionally make my dogs ‘traditional’, with just mustard, I really like to jazz them up a bit. Like these still-easy-to-make but fantastic blackjack hot dogs. First, you can’t go wrong with sauteed onion on a dog. It’s the perfect pairing. To offset a bit of that onion sweetness throw in some pepperjack cheese and the crunch of fresh tomato. Finally, top it all off with a kicked up mustard. I used my favorite mustard, Zatarain’s Creole mustard, which has tremendous flavor. It is a little spicy, but not overwhelmingly so. I keep several squeeze bottles on hand at all times (it lasts darned near forever in the pantry).
Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.
This copycat Boston Market Tuscan Herb chicken is exactly why I bought my Char-Broil Big Easy: crazy good chicken. Sure, I cook a lot of things on my Big Easy (well, Big Easys actually, since I have 3), but it cooks poultry like you’ve never had. Perfect every time and easy as you can possibly get. These split chicken breasts were packed with herb flavor, and had the most insanely crunchy tasty skin you’ve ever had. And oh so moist meat. This may be the best chicken I’ve ever made.
You can use skin-less chicken breasts if you prefer, just rub the herb mixture over the meat. The original recipe was for a whole chicken, which you could also do, but make sure you check the meat temperatures in several places before removing the full bird from the cooker. I prefer split chicken breasts for the simplicity of cooking and carving.
The smokey heat of chipotle is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where smokey chipotle was the star, but there’s also hints of onion and garlic.
I served these smokey chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these. I may add a small pinch of red pepper flake to these beans next time. Not too much, but I love a little heat with my sweet.