True story: I often dream about muffaletta sandwiches. They have the perfect combination of flavors. Smoky provolone. Cured meats. Fantastic olive salad. This muffaletta flatbread pizza takes all those great flavors (and more) and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time! I make my own olive salad when I have time. It’s completely amazing, and definitely one of my favorite things to make. No matter if you use homemade or store-bought, make sure you drain the salad a bit before using it. You want a bit of the great olive oil flavor, but you don’t want a soggy pizza.
I don’t know where some of my ideas come from. It’s probably best that I don’t know. But I do know that this right here, my Big Mac Meatball Subs, was one of my best creations. I was craving that great Big Mac taste but I didn’t have burger patties on hand. But I did have meatballs. Yeah, it’s just like a Big Mac burger, but oh so much better. And easier to make.
Big Mac meatball subs are a tad bit messy to eat and that’s a good thing. I’ve said it a millions times before. The messier the sandwich, the better it is. Put up the fine linens and grab some paper towels and dig in!
Also try my grilled Big Macs (a longtime favorite of mine) and Big Mac sliders (same great flavors, packed into smaller bites). Make an extra big batch of the special sauce. I use it on regular old cold-cut sandwiches and hot dogs!
It seems that I have a bit of an addiction to flavored saltines. It all started when I made Fire-Eater saltines, which disappeared in no time. I should probably hide them, but then, I’d still know where they are so that isn’t going to help. Guess I’ll try moderation instead. These lime pepper saltines aren’t going to help either. They have just a hint of lime with a great pepper flavor. I was very pleasantly surprised as to just how much I liked them. I found lime pepper seasoning at our local GFS store, but you can also find a mix like it at your local grocery store. You can also substitute lemon pepper, which seems to be a bit more common.
This may well be some of the best chicken I’ve ever made on my Char-Broil Big Easy. And trust me, I’ve made my share of chicken. The flavor was fantastic. The meat was tender and juicy. And the skin was crispy. I used chicken legs, but any cuts of chicken will do, just remember that you’ll likely need a Bunk Bed basket to fit them all into your cooker. I was reminded a bit of the time I used Chiavetta’s marinade on some chicken I cooked on the Big Easy. There’s a slight hint of vinegar, but definitely not an overpowering one. I didn’t have any poultry seasoning on hand (I’m not sure how that happened) so I ended up using Famous Dave’s Roast Chicken rub.
I admit, I might have been a little worried when I first opened a bottle of Meijer’s Mango Habanero wing sauce to take a taste. You don’t mess around with habaneros. As much as I’m a fan of spicy food, habaneros can actually just hurt. Well, my fears were unfounded because the heat is tamed perfectly by sweet mangoes. Yeah, oh yeah, there’s still a spicy kick, but it’s spot-on perfect. Like the other Meijer wing sauces I’ve tried, I found it to be perfect! Besides great flavors and perfect consistency (you don’t want your wing sauce ending up in a puddle at the bottom of your plate), Meijer’s wing sauces are all all-natural. No weird stuff makes for better wings!
I like to stock up on canned goods before winter which is why I ended up trying a can of Margaret Holmes Tomato, Okra and Corn. Anita and I both loved it, which set me down the path to finding something similar that I could make at home. That brought me to this okra and tomatoes recipe, which Anita declared to be the best side dish I’ve ever made. And I have to agree, it’s the perfect side dish. It has that cooked-all-day flavor, but without the fuss. Perfect on a cool day for sure. Oh, and no, I didn’t add corn, but you could. Anita’s not the biggest fan of the corn part of the canned version, so she liked this even more!
I couldn’t find fresh okra (sadly, it can be hard to come by here in Indiana) so I used frozen, which worked out wonderfully. You can add a can of corn kernels (about a cup or so frozen) if you wish, but this dish is really great as it is.
I’m contemplating adding smoked sausage next time. The okra and tomatoes has that sort of gumbo feel to it, and a little smoked sausage would take it from a side dish to a main course in no time.
If you love okra as much as I do you’ll also want to make my okra giardiniera. It’s crazy good on a sandwich.
I watch the show Eat Street on the Cooking Channel because I love food trucks. Whenever there’s one near me I stop and get something, anything. One of the episodes of Eat Street had the host, James Cunningham, stop at the Biscuits + Groovy trailer in Austin, TX. Because Anita and I love biscuits and gravy I knew instantly that I was going to make some of the dishes they serve up. I mean, dang, look at the menu! Everything sounds fantastic, including The Donna Summer. Biscuits, white pepper gravy, breakfast sausage and scrambled eggs topped with cheese and garnished with green onions. This ain’t no light breakfast, it’s the breakfast of champions! I’m definitely not a food industry expert, but I do recognize a good concept when I see it. All of the biscuit dishes from Biscuits + Groovy start with great buttermilk biscuits. You can then build from there, like with the Donna Summer, which is definitely loaded with all things good and breakfasty.
If I was anywhere near Austin, Texas right now I’d be in line at the Biscuits + Groovy trailer and my stomach would be growling!
Back when I was knee-high to a grasshopper I was lucky enough to live right next to my school. That meant that some days I could run home and grab a quick lunch (while watching The Gong Show, but that’s a whole other story). Now, mom usually made me a sandwich or maybe heated some soup, but on rare occasions she’d heat up frozen pizza rolls (at my request… or begging!). I could devour them no matter how many she made. And no matter how much they burned the top of my mouth (who waits for them to cool off?).
Well, here I am a few years later. And I still love pizza rolls. But now I make them at home. A little pizza sauce, some baby pepperoni, cheese and a little heat, all wrapped in a wonton wrapper. In no time I’m burning the roof of my mouth again, enjoying the snacks and memories from years ago. These homemade pizza rolls are great for parties. You can make them ahead of time and freeze them. Bake just before your guests arrive. You can also make all sorts of variations on them, using your favorite pizza toppings. Just don’t use anything too wet, such as canned mushrooms, without first patting it dry. Otherwise the wrappers might get too soggy and they’ll pop while baking.