House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. The stars of my house sub sandwich are the meats and the spicy dressing. I almost always include sandwich pepperoni on my subs, though sometimes it is a bit hard to find. It’s like pizza pepperoni only bigger and sliced thinner. It adds great flavor to any sandwich. The dressing mix really amps up the sandwich. No plain-ole mayonnaise here, that’s for sure.
House Sub SandwichIf you’re more in the mood for an oil and vinegar for your house sub sandwich, try my Italian hoagie dressing. It’s really really good, if I say so myself. It isn’t spicy like the dressing on these subs, but you can remedy that by adding a few spicy banana peppers on top.

You’ll also love my copycat Jersey Mike’s sub sandwich.

House Sub Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Author Mike

Ingredients

For the sandwich build

  • 4 ounces or more your favorite thin sandwich meats
  • A dash of Cajun seasoning
  • 2 slices Swiss cheese
  • 6 ince loaf French sliced horizontally
  • 2/3 cup dressing mix from below
  • 2-3 slices tomato

For the dressing mix

  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon more or less, to taste Louisiana hot sauce
  • 1 teaspoon minced garlic
  • 2/3 cup shredded and chopped iceberg lettuce

Instructions

For the sandwich build

  • Heat a griddle or skillet over medium-high heat.
  • Sprinkle the sandwich meat with the Cajun seasoning. Add to the pan and heat on both sides. Remove.
  • Add cheese and meat to the bottom slice of the French bread.
  • Add the dressing mix and sliced tomato, bread top, and serve.

For the dressing mix

  • Whisk together all but the lettuce. 
  • Place lettuce in a small bowl. Add dressing and mix.

Three Cheese Hasselback Potatoes

I love making ‘regular’ baked potatoes. And I love making Hasselback potatoes. For whatever reason, I find making them to be more fun. They are cool looking. They’re super-easy to cook. These three cheese Hasselback potatoes are simple yet packed with plenty of yummy creamy cheese. I love cheese. I love these potatoes.
Three Cheese Hasselback Potatoes

Time for me to fess up. In the past I’ve cut my Hasselback potatoes by hand, using an old wooden spoon to prevent me from cutting too far. I was fairly successful at it, but it was time consuming and often frustrating. So now I ‘cheat’. I bought a slicing rack for these three cheese Hasselback potatoes and my life is oh so much better since I did. Perfectly sliced potatoes, every single time. Check it out on Amazon.

Also try my grilled Hasselback potatoes.

Three Cheese Hasselback Potatoes

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 potatoes

Ingredients

  • 6 medium baking potatoes
  • Vegetable oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup butter melted
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup finely grated Parmesan cheese
  • 1/3 cup finely grated Gruyere cheese
  • 1/3 cup finely grated Swiss cheese

Instructions

  • Preheat oven to 400 F.
  • Slice the potatoes (see the post for instructions on how to do this manually or using a Hasselback slicing rack).
  • Transfer the potatoes to a foil-lined baking sheet and bake for 30 minutes.
  • Combine the butter with the parsley, salt and pepper.
  • Gently spread the potato slices apart and brush with half of the butter mixture.
  • Bake another 10 minutes or until the potatoes are done.
  • Brush with remaining butter mixture and divide the cheese between the potatoes.
  • Return to the oven, under the broiler, to melt the cheese, another 1 minute.

Easy Creole Chicken on the Char-Broil Big Easy

I make it a point to peruse the marinade section of my local grocery store on a regular basis. One of my favorite things to make is marinated roasted chicken breasts. Sliced and served on a bed of greens, I get a healthy dinner salad that is packed with flavor. This easy Creole chicken on the Char-Broil Big Easy has a light spicy flavor that didn’t overwhelm my salad.

And as always, cooking chicken on the Char-Broil Big Easy is of course, easy. I used Tony Chachere’s chicken marinade, which is a combination of Italian dressing and Cajun seasonings. The chicken came out tender and moist, just like I wanted. Perfect.
Easy Creole Chicken on the Char-Broil Big Easy

When using any kind of marinade you need to make sure it doesn’t have a high sugar content. The Big Easy cooks at a pretty high temperature and sugary marinades may burn long before whatever you are cooking gets done so steer clear of them.

Also try my Cajun Creole chicken 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!

Easy Creole Chicken on the Char-Broil Big Easy

Course American
Cuisine Main
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Quick Fix Italian Salad

Anita was looking for a simple, low-carb side dish to take in her lunches to work. The pasta salads we normally made were just a bit too high in carbs, so I suggested we try a quick fix Italian salad. Tasty, easy, and low-carb, this salad was a welcome change and luckily, packed with flavor too!
Quick Fix Italian SaladThis quick fix Italian salad is just a simple variation on a traditional side salad often found at picnics and family get-togethers. I keep the portion size small, making a week’s-worth of salads at once Sunday evening. I use little 1-cup sized seal-able reusable containers with screw-on lids. The lids keep the dressing from leaking out in case the containers are overturned.

Sometimes I mix things up just a big. Leave out the meat (making it the perfect side dish for my toasted Italian sandwich). Substitute spicy pepperjack cheese. Try a different Italian dressing. I still keep the salad low-carb, but you do have to mix things up (even if only slightly) to keep them from getting too boring.

Also try my creamy pasta salad.

Quick Fix Italian Salad

Prep Time 10 minutes
Total Time 10 minutes
Author Mike

Ingredients

  • Green olives drained, sliced or halved
  • Black olives drained, sliced or halved
  • Roasted red peppers chopped (I use Mezzetta's Deli-Sliced Roasted Bell Pepper Strips)
  • Thick-cut salami or Italian ham chopped
  • Mozzarella or Swiss cheese sticks cubed
  • Italian salad dressing

Instructions

  • Combine all ingredients. Refrigerate until ready to use.

Beef Enchilada Dip

It’s ok if after you make this beef enchilada dip you decide to put down your tortilla chip and grab a spoon and eat it like chili. I’m not going to blame you one single bit. The enchilada sauce has that great southwestern spiciness to it. Adding some ground beef and toppings make it not only a great dip but also a great chili.
Beef Enchilada DipI used my fire-roasted enchilada sauce when I made this beef enchilada dip. The char flavor comes thru, making the tomato sauce oh so much better. I often find myself substituting fire-roasted versions of peppers and tomatoes in recipes. Specially when the recipes call for chiles or jalapenos.

Beef Enchilada Dip

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10 servings

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 cups enchilada sauce I used my fire-roasted enchilada sauce
  • 2 cups grated cheese Monterey Jack or cheddar cheeses work best
  • Sour cream and diced pickled jalapenos for garnish
  • Tortilla chips for serving

Instructions

  • Brown the ground beef in a large skillet over medium-high heat.
  • Drain most of the fat and add the onion and cook until just tender.
  • Add the garlic and cook another minute.
  • Turn off the heat.
  • Stir in the enchilada sauce.
  • Sprinkle with the cheese..
  • Cover and wait until the cheese melts, 2-3 minutes.
  • Serve topped with sour cream and diced jalalpenos, with chips for dipping.

Beer n’ Butter Turkey on the Char-Broil Big Easy

Ahhhhhh. Yummy. Tender, juicy, flavorful beer n’ butter turkey on the Char-Broil Big Easy proves again that there is no better cooker when it comes to poultry. No fussing with an oven, no messes in the kitchen. Just easy and fantastic. Every single time. The injection for this turkey is incredible. I would definitely call it my ‘go-to’ for Thanksgiving, Christmas, or any time I want to wow my guests with a great meal.
Beer n' Butter Turkey on the Char-Broil Big Easy

I wouldn’t change a thing about this beer n’ butter turkey on the Char-Broil Big Easy. This recipe needs no modifications, nothing. Make it as-is and you’ll be happy with every turkey you ever make.

If you’ve never injected a turkey, don’t be intimidated by the process. To ensure success, take your time, be patient and definitely use a quality injector. I use one similar to the Grill Beast. It is heavy-duty, made of metal. Not plastic. It has several injection needles, which is a definite must. Just load it up with the liquid and slowly inject into the turkey. And pull the needle back out SLOWLY. Or else you’ll have an injection explosion. Trust me on this. Walls, cabinets, you name it. You pull that needle out quickly and stuff is gonna fly. You’ll get the hang of it.

Also try my buttermilk-marinated turkey on the 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!

Beer n' Butter Turkey on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings 1 turkey
Author Mike

Ingredients

  • 1 turkey
  • 1/2 pound butter
  • 1/2 can beer
  • 2 tablespoons kosher salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions

  • Fire up your Big Easy.
  • Place turkey on a rimmed baking sheet.
  • In a small sauce pan combine all remaining ingredients over medium heat. Stir until the salt has dissolved.
  • Working in batches, inject the mixture into the turkey. Make sure to get even coverage.
  • Transfer the turkey to your Big Easy basket and place into the hot cooker.
  • Cook for 10 minutes per pound or until the turkey reaches 165 F as measured in several locations. Cook time will depend on the size of the turkey.
  • Remove the turkey from the Big Easy and the basket and let rest 15 minutes before carving.

Carolina Cocktail Sauce

As much as I enjoy a traditional cocktail sauce with my (darned good) deep-fried shrimp, I’ll take a twist on the classic any ole time. This Carolina cocktail sauce is fantastic, the perfect dipping sauce for my shrimp. In many ways it’s like the ‘usual’ yummy cocktail sauce, but the addition of vinegar makes for a really subtle but delicious difference. This is really great stuff.
Carolina Cocktail Sauce

I didn’t used to care for horseradish in anything, let alone cocktail sauce. But somehow I’ve come to enjoy it more and more. So much so that I actually added a bit more to this Carolina cocktail sauce than the recipe calls for. If you love it too, add more. If not, it’s going to be great with a little less. Just don’t skimp on the vinegar. That’s what makes this sauce different and very, very good.

This cocktail sauce is perfect for dipping my crispy fried shrimp.

Carolina Cocktail Sauce

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 1/2 cups
Author Inspired by a recipe from The Cooking Channel

Ingredients

  • 2 cups ketchup
  • 2 tablespoons or more Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • Hot sauce to taste
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Whisk together the ketchup, Worcestershire, horseradish, lemon juice and vinegar.
  • Add hot sauce to taste, stir.
  • Season with salt and pepper, to taste. Stir. Cover and refrigerate for at least 1 hour before serving.

White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills, but I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
White Pizza Grilled Cheese SandwichesI prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

White Pizza Grilled Cheese Sandwiches

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sandwiches

Ingredients

  • 1/2 cup ricotta cheese
  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 teaspoon dried basil crumbled
  • 1/2 teaspoon dried oregano crumbled
  • 1/4 teaspoon Kosher salt
  • Pinch freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese
  • 12 slices bread I used Texas Toast
  • 2 tablespoons softened butter

Instructions

  • Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
  • Mix the ricotta and oil together in a large bowl.
  • Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
  • Mix in the mozzarella cheese. The mixture will be thick. Don't be afraid to use your hands to mix it well.
  • Lightly butter each slice of bread on one side.
  • Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
  • Add the top piece of bread butter-side up.
  • Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
  • Let rest for 5 minutes before slicing.

Slow Cooker Beans ‘n Wieners

When I was a kid bean n’ wieners were one of my favorites. Here I am many years later and well, nothing much has changed because I still love them. My grown-up version is slow cooker beans ‘n wiener. Cooked for hours so that that great sauce flavors the beans and hot dogs just perfectly. A big bowl can chase away the cold weather, and quick. I call it the perfect dish after shoveling the snow off the driveway!
Slow Cooker Beans 'n WienersThis recipe for slow cooker beans ‘n wieners is perfect as it is, but you can add a bit of heat if you want. Just add a small can of chopped roasted jalapenos in at the start and let that great heat get slow cooked into the rest of the ingredients.

Also try my quick fix BBQ beans!

Slow Cooker Beans 'n Wieners

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 servings
Author Mike

Ingredients

  • 1 pound don't be afraid to use more all-beef hot dogs, cut into fourths
  • 3 15 ounce cans pork and beans
  • 1/2 cup ketchup
  • 1/2 cup onion chopped
  • 1/4 cup molasses
  • 2 teaspoons prepared mustard
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place all ingredients into a slow cooker.
  • Stir and cook on low for 6 hours, stirring occasionally.

Honey Spice Fried Chicken using the Vortex

Making “fried’ chicken on my Weber Performer grill using the Vortex insert has become a big addiction of mine. I make it often, many different ways, like this honey spice fried chicken using the Vortex. The end result tastes and feels like real fried chicken, but of course you don’t deep fry it in oil. It’s amazingly easy to make and you can change up the sauce at the end and make a new dish every time. Really great stuff!

This time I brushed the chicken with a wonderful honey spicy sauce. The skin crisped up perfectly and the sauce gave it a nice sweet and spicy kick.
Honey Spice Fried Chicken using the VortexSince I was using bone-in split chicken breasts when I made this honey spice fried chicken I opted to use my bigger grill, the Performer, which is 22″ across. For legs or thighs or wings you can use a smaller grill (using the smaller Vortex insert and not the one for larger grills) if you wish, but for breasts you’ll need the larger space of the Performer (or the 22″ Weber Kettle).

The batter for the chicken does crisp up, so if you wish you can use skinless chicken breasts and still enjoy that wonderful crispy fried crunch.

I have a not-even-spicy honey fried chicken recipe too!

Honey Spice Fried Chicken using the Vortex

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 -6 servings
Author Mike

Ingredients

For the "Fried" Chicken

  • 3 eggs
  • 1/3 cup water
  • Hot sauce to taste
  • 2 cups self-rising flour if you don't have any, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon Kosher salt
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • Chicken cut into pieces (up to 3 pounds)

For the sauce

  • 1/2 cup Heinz 57
  • 1/4 cup honey

Instructions

For the "Fried" Chicken

  • Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  • In a pie pan, beat the eggs with the water.
  • In another pie pan, combine the flour, salt, pepper and garlic powder.
  • Working in batches, dip the chicken in the egg mixture and coat well.
  • Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  • Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  • Cover the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Brush with sauce and cook another 5 minutes.

For the sauce

  • Whisk together all ingredients.