Cheater Chicken Parmesan Sliders

I admit, I don’t always cook up a big ole fru-fru dinner. In fact, sometimes I crave junk food. Or a take on junk food.

I was rummaging through the freezer and found a batch of homemade pizza sauce. I decided to make some cheater chicken Parmesan sliders. They’re just what you might imagine: pre-made chicken nuggets, pizza (or marinara) sauce, mozzarella and Parmesan cheeses, all served on slider buns for a quick and easy tasty bites. They’re actually very tasty and kinda fun to eat. They are also perfect game-time snacks.
Cheater Chicken Parmesan SlidersMake sure you use nuggets that are slider-friendly. Chunky nuggets won’t do well here. You want flat ones, which is why I used the nuggets from Tyson’s. Chunky nuggets to make for great crispy chicken po boys, though.

Cheater Chicken Parmesan Sliders

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 sliders
Author Mike

Ingredients

Instructions

  • Toast the buns if desired
  • Warm the nuggets per the package instructions.
  • Warm the sauce.
  • To assemble, top each bun bottom with 1/2 slice Mozzarella cheese.
  • Add 2 nuggets and a tablespoon or so of sauce.
  • Add Parmesan cheese and top bun. Serve.

Easy Turkey Roast on the Char-Broil Big Easy

Turkey roasts from Butterball are a really great way to cook up turkey in no time at all. They’re pretty much no-fuss. Defrost, season, cook, eat. The roasts are already brined, so you don’t have to mess with that either.

In keeping with the easy theme, I decided to cook a roast on my Char-Broil Big Easy. It was my first time (I usually cook full turkeys or bone-in turkey breasts), and I have to say, wow, that was easy! I literally just put a seasoned defrosted roast in the cooker and went away for 45 minutes. I came back to dinner. Well, ok, almost dinner. I made a batch of my delicious (and also easy) Cajun gravy, some stuffing, and green beans. Then I had dinner.

Easy Turkey Roast on the Char-Broil Big EasyYou don’t have to worry about this turkey roast drying out on the Char-Broil Big Easy. Just like with all other things poultry, the Big Easy cooks the roast up evenly and without losing all those great juices.

I seasoned the roast with my Fire-Eater rub, which might not be for everyone, and is definitely not ‘Thanksgivingy’. Substitute your favorite seasoning. Salt and pepper are great by themselves, so no need to use anything fancy. I also made another turkey roast a few days later that I first injected with Texas butter (any injectable butter-based sauce will do). It was really fantastic too! Whole chicken is just as easy, too.

Looking for the perfect dessert to cook in the Big Easy? Try my mini pumpkin cheesecakes. They also take only minutes to cook (they do need to chill before serving), but boy, are they ever fantastic!

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

Easy Turkey Roast on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 pounds
Author Mike

Ingredients

Instructions

  • Fire up your Char-Broil Big Easy.
  • Remove the roast from the bag. Do not remove it from the twine netting.
  • Sprinkle your rub on all sides of the roast, rubbing it in as you go.
  • Place roast in the Big Easy basket and lower into the cooker.
  • After 45 minutes, begin checking the meat temperature every 5 minutes or so. Once it reaches 165 F remove the roast.
  • Let rest 15 minutes before slicing.

Spicy Sausage Skillet

This spicy sausage skillet dinner disappeared around here really fast. It was really good, and really kicked up.Spicy Sausage Skillet

Anita asked me to make this again before we were even done with the first serving.

Also try my rodeo breakfast skillet.

Spicy Sausage Skillet

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound smoked sausage cut into 1/4" slices
  • 2 tablespoon dried minced onion flakes
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1 10 ounce can hot Rotel tomatoes (use regular for a little less kick)
  • 1/2 cup heavy cream
  • 8 ounces pasta penne or any ridged pasta
  • 2 teaspoons Creole seasoning
  • 1 cup Monterey Jack cheese shredded, divided
  • 1/3 cup green onions chopped

Instructions

  • Heat olive oil over medium high heat in a 12" cast iron (or oven-proof) skillet. Add sausage and brown.
  • Stir in the onion flakes, garlic powder, chicken broth, Rotel, cream, pasta, and Creole seasoning.
  • Bring to a boil and reduce to a simmer. Cover and cook until the pasta is tender.
  • Stir in half of the cheese.
  • Sprinkle the remaining cheese over the top and place under the broiler until melted.
  • Serve garnished with the green onions.