Roasted Peanuts on the Char-Broil Big Easy

Woo hoo! I love it when an idea hits me in the middle of the night and it actually turns out to be a great idea! Roasted peanuts on the Char-Broil Big Easy? I have no idea where the idea came from, but boy, they came out fantastic! These little beauties are highly addicting. And easy? What’s easier than ‘Turn on Big Easy. Add peanuts.’?

You might want to use your first batch of peanuts to gauge the cook time on your Big Easy. Arrangement of the basket, wind and other factors might influence the roasting time. My first batch was a bit over-done (but darned tasty, I have to admit). I learned that the peanuts need to be removed once they look like they are changing color. If they turn dark, they’re burnt. They do crisp up as they cool so don’t just grab a hot one and think they’ll stay tender. They won’t.

I cooked my peanuts in two Bunk Bed baskets lined with foil. You can use the standard basket instead if you don’t have any bunk bed baskets. Note that the top basket tended to cook a little slower than the bottom. Using a single basket will give you more control over the cooking.

Also try my bacon-wrapped jalapeno tots made 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!

Roasted Peanuts on the Char-Broil Big Easy

Use a Bunk Bed basket to cook more peanuts at once.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 cups
Author: Mike

Ingredients

  • 2 cups raw peanuts in shell
  • 1 teaspoon kosher salt

Instructions

  • Fire up your Big Easy. Line your basket with foil.
  • Add the peanuts and spread out evenly. Sprinkle with the salt.
  • Place basket into the Big Easy and roast for 15-20 minutes or until the peanuts just start to change color.
  • Remove and let cool before eating. The peanuts will get crisper as they cool.

Smoky Ranch Saltines

Flavored saltines are a favorite snack in our house. They are so easy to make. They are great for travel snacks. You can make them in pretty much any flavor you can think of. From Buffalo wing-flavored, to spicy Fire-Eater saltines, to these smoky ranch saltines, you can’t go wrong with them.If you’re not gentle when tossing the saltines they will crumble and not get fully covered in the flavoring. If you double or triple this recipe make each sleeve of crackers in it’s own bag or you’ll have trouble getting the smoky Ranch seasoning to coat each individual saltine.

Also try my Buffalo wing, Fire-eater and lime pepper saltines.

Smoky Ranch Saltines

Prep Time12 hrs
Total Time12 hrs
Course: Appetizer
Cuisine: American
Servings: 30 or so crackers
Author: Mike

Ingredients

For the Saltines

  • 1 sleeve Saltine crackers
  • 1/3 cup vegetable oil
  • 1-2 tablespoons Smoky Ranch seasoning from below

For the Smoky Ranch seasoning (makes approx 7 tablespoons)

  • 2 1 ounce packets dry Ranch seasoning
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt

Instructions

For the Saltines

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get 'happy', tossing gently every once-in-a-while.

For the Smoky Ranch seasoning

  • Combine all ingredients.

Copycat Subway Chipotle Southwest Sauce

Let’s get the obvious out of the way first. When it comes to making a sandwich, I don’t go by the serving size on the meat package. One slice? Two at most? That’s not a sandwich, that’s an hors d’oeuvre. Same goes for the spread. I made a batch of a copycat of Subway chipotle southwest sauce. Did I dot it on the bread? Nope. Slathered. Thick. Piled high with my favorite toppings, it was a sandwich to remember.

The chipotle southwest sauce is fresh, with a hint of citrus and fresh cilantro, but also with a little kick thanks to one of my favorites, ground chipotle chile. I love the smoky heat that ground chipotle chiles bring to whatever I use it in. It’s not over-the-top spicy or smoky, it’s just right.

Copycat Subway Chipotle Southwest Sauce

Prep Time4 hrs
Total Time4 hrs
Course: Sauce
Servings: 1 cup

Ingredients

  • 1/2 cup mayonnaise
  • 2 teaspoon freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon water
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground chipotle chile
  • Pinch each of dried thyme and ground cumin

Instructions

  • Combine all ingredients.
  • Refrigerate for at least 4 hours to let the flavors 'get happy' before using.

Brown Sugar Curry Wings

Anita isn’t a fan of curry. That’s why I made these brown sugar curry wings for my lunch while she was at work. Score for me, because I loved the combination of sweetness and the curry. These wings need no sauce.

I went ahead and made a big batch of the spice mix in anticipation of making brown sugar curry wings a few days in a row. It’s a good thing that I did because I did end up having them a few times in one week. Don’t judge me.What would I change about these brown sugar curry wings? Yeah, nothing. Ok, maybe I’d add a bit more curry. That’s it. No sauce required, so brine, no nothing. Just cook up some wings (I deep fried mine) and sprinkle with the mix. And devour.

Buffalo Wild Wings makes a crazy good Thai curry wing sauce. You can find my copycat of their sauce here.

If you love the flavor of curry also try my homemade curry Shake’N Bake mix.

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.

Brown Sugar Curry Wings

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 -8 servings

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 3 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons brown sugar
  • 1/4 cup curry powder

Instructions

Curry Shake ‘n Bake

I admit it, I’m a Shake ‘n Bake addict. It started when I was a kid. My mom would make Shake ‘n Bake pork chops on occasion and I loved them. They became a common site on my dinner table years later. Today, I make my own Shake ‘n Bake mix, often coming up with my own flavor, like chipotle, and now my over-the-top delicious curry mix.

I was blown away by how much I loved this curry Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!). Just the right amount of curry flavor, the mix adheres perfectly. Every bite is packed with flavor and is oh so juicy. I loved these curry Shake ‘n Bake chops. They were fantastic!
If you really like the taste of curry, I would definitely recommend adding more curry than I state in the recipe. You can taste and add more as you mix. I found the two tablespoons to have a nice, fairly mellow curry flavor. If you prefer yours to be stronger, go for it! You’ll love it!

Curry is also great on chicken wings. Try my brown sugar curry wings.

Curry Shake 'n Bake

Prep Time5 mins
Total Time5 mins
Servings: 4 cups
Author: Mike

Ingredients

Curry Shake'N Bake

  • 2 tablespoons or more, to taste curry powder
  • 3 cups unseasoned bread crumbs
  • 1 tablespoon Kosher salt
  • 1 tablespoon dried onion flakes
  • 3 teaspoon paprika
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup vegetable oil

Instructions

Curry Shake'N Bake

  • Combine the dry ingredients in a bowl.
  • Add the oil and stir until the lumps are all gone.
  • Store in an air-right container for up to 2 months until ready to use.

For pork chops

  • Preheat oven to 425 F.
  • Rinse chops and pat dry.
  • Working in batches, transfer chops to a resealable bag.
  • Add curry Shake'n Bake mix.
  • Seal and shake to coat chops.
  • Shake off excess coating and transfer chops to a foil-lined baking sheet.
  • Bake for 20-25 minutes or until done.

For chicken

  • Preheat oven to 400 F.
  • Working in batches, transfer chicken pieces to a resealable bag.
  • Add curry Shake'n Bake mix.
  • Seal and shake to coat chicken.
  • Shake off excess coating and transfer chicken to a foil-lined baking sheet.
  • Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Muffaletta Flatbread Pizza

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!
Muffaletta Flatbread PizzaI 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.

Also try my white garlic chicken flatbread pizza.

Muffaletta Flatbread Pizza

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main or Appetizer
Cuisine: American
Servings: 2 pizzas
Author: Mike

Ingredients

Toppings (divide equally between the two flatbreads)

  • Olive salad drained just slightly
  • 1/2 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
  • 3 slices Provolone cheese cut into strips
  • 3 slices salami cut into strips or chopped
  • 3 slices Mortadella cut into strips or chopped
  • 3 slices Capicolla Prosciutto, or smoked ham, cut into strips or chopped
  • 1/4 cup baby artichoke hearts drained, chopped

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Spread olive salad on to the flatbreads. Get a little of the yummy juice on them but not too much or they will be soggy.
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

Big Mac Meatball Subs

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, and not just Big Mac meatball subs.

Big Mac Meatball Subs

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 servings
Author: Mike

Ingredients

For the special sauce (makes more than you'll need)

  • 1/2 cup mayonnaise
  • 4 tablespoons French salad dressing
  • 4 teaspoons sweet pickle relish
  • 3 teaspoons white onion minced
  • 1 teaspoon white vinegar
  • Pinch of salt

For the subs

  • 10 pre-cooked frozen meatballs
  • 2 sub rolls
  • 2 slices American cheese
  • Special sauce from above
  • 1/4 cup white onion diced
  • Dill pickles
  • 1/2 cup shredded lettuce

Instructions

For the special sauce

  • Combine all ingredients and whisk until smooth. Refrigerate until ready to use.

For the subs

  • Heat the meatballs per package instructions. The last 5 minutes of heating add the buns to the oven to warm them.
  • Assemble subs by slathering bun bottoms with special sauce. Add the cheese, onion and lettuce.
  • Top with meatballs and dill pickles.

Lime Pepper Saltines

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.
Lime Pepper SaltinesI 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.

Also try my Buffalo wing, Fire-eater and smoky Ranch saltines.

Lime Pepper Saltines

Prep Time8 hrs
Total Time8 hrs
Course: Appetizer
Servings: 30 or so crackers
Author: Mike

Ingredients

  • 1 sleeve Saltine crackers low-salt work just fine
  • 1/3 cup vegetable oil
  • 1 heaping tablespoon Lime Pepper seasoning

Instructions

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get 'happy', tossing gently every once-in-a-while.
  • Serve as-is or with cream cheese for topping.