Rodney’s Scott’s cookbook World of BBQ: Every Day is a Good Day is one of the best BBQ-themed cookbooks I’ve ever read. And I do mean read. I didn’t just turn the pages looking at the great recipes (and there are tons of them). I read it. Like a novel. But… yes… oh, the great recipes! Like this pimiento cheese. My wife proclaimed this to be the best pimiento cheese she’s had. That surprised the heck out of me. Not because it isn’t great, but because until this recipe came along everyone, and I do mean everyone, thought her mom’s was the best.
There are two things (I think) that are key to this being one outstanding pimiento cheese. First, you have to use block cheese and then shred it manually. Don’t use that pre-shredded stuff. Yeah, it takes a few minutes to shred it by hand but it’s worth it. Second, you have to use a great BBQ seasoning. It’s up to you whether you use a spice seasoning, a sweet seasoning, or whatever you prefer. We went with a sweet rub, and wow what a mix did it ever make. This is great stuff here.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.
I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.
I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.
Oh boy. Oh boy! I get so excited looking back at these Italian loose meat hoagies. My goodness me were they ever devour-worthy. Everything about them hit the spot. I’d buy one of these hoagies in a restaurant and I’d pay good money for it without hesitation. Of course, I can make it at home without much fuss too.
The flavors in the meat mixture are the real winner in these Italian loose meat hoagies. It’s really like eating a pizza or calzone, but all on a nicely toasted hoagie roll instead. I used a nothing-fancy pizza sauce. It doesn’t have to be fancy. It just has to taste good.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.
I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.
If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.
I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!
I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.
14 ounce sliced mushroomsor use 1 cup fresh sauteed with the onion
For the meatballs
Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
Make the sauce (see below).
Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.
For the sauce
Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.
Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook. I used baby red potatoes but for more butter flavor, use Yukon golds instead. Or fingerlings. Or do a mix. Just make sure your potatoes are all roughly the same size so that they cook evenly. As simple as this dish is to make, the end results are super-tasty and the perfect side!
As much as I do enjoy savory side dishes, I admit I might have added a few healthy-sized pinches of dried red pepper flake to the cooked garlic Parmesan potatoes just before I took them out of the slow cooker. I liked the combination of herby potatoes with a nice kick to boot. Of course that’s optional. If you want a bit of heat, you can also just add a few good pinches of cayenne pepper when you add the other seasonings.
These potatoes are just as good leftover (if there are any leftovers) as the day you make them. Just re-heat in the oven or in hot skillet with a splash of oil.
It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!
The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!
I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.
Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).
Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!
This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.
For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.
You don’t have to have a bunch of fancy equipment (an injector is a must!) or ingredients to make a really, really great dish for Thanksgiving. My easy grilled turkey breast takes less than two hours to make. It comes out delicious, moist, and tender, with the best crunchy skin ever. And other than a little time basting, it’s about as fuss-free as you can get. And pretty much pretty hard to goof up, too!
This recipe for an easy grilled turkey breast starts with a frozen breast that has already been brined. Most frozen turkey comes this way. The brining process means you don’t have to brine it yourself. It also means things are going to be easy.
You can get by without an injector if you don’t have one, though I highly recommend the investment. If you don’t have one, simply (and carefully) separate the skin from the turkey on the front part of the breast. Just go slow, gently sliding your fingers in between the skin and meat and it will come apart. Then, dip your fingers into the butter mixture (after letting it cool slightly!) and rub it on the meat beneath the skin where you separated the two. That’s it. Get plenty up in there (about half of the mix) and you’ll have great results!
You’ll need (and want) a quality injector when you prepare your turkey breast for grilling. This is not the time to skimp and get a flimsy injector. You want strong needles with the right-sized holes for making sure your injection liquid gets in to every nook and cranny of the turkey breast. I use one similar to the injector below and love it!
Rinse the breast and pat dry. Trim off any excess fat.
Melt the butter in a small saucepan over medium heat. Stir in the seasoning
Fill an injector with half of the butter mixture (working in batches if necessary) and inject throughout the turkey. Get the needle deep into the meat of the thighs and breast.
Blot the turkey breast dry.
Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour.
Place the breast over the aluminum pan. Close the lid and cook for 1 to 1 1/2 hours, basting with the remaining butter mixture every 20 minutes.
After 1 1/2 hours, and once the breast has started to turn golden brown, keep cooking and basting until the internal temperature reaches 165 F. Make sure to measure the temperature in several locations, and do not let the thermometer touch the bone when testing.
Remove turkey and let rest for 15-20 minutes before slicing. and serving.
Use a BBQ seasoning that will dissolve easily in the butter. You don’t want big chunks of ‘stuff’ that might clog the injection needle. If you have to, strain the butter mixture before injecting.
I am a smoked rib tip kind of guy. Usually. But I had some tips leftover from a few racks of St Louis-style ribs and I was just not feeling the fire-up-the-smoker love. I just wasn’t in the mood. I was in the mood to drop them in a slow cooker for a few hours, though. Served with some air-fryer tater tots (aka Tots and Tips!) these slow cooker rib tips were really, really good. Sticky sweet, lightly smoky, and oh so tender and juicy I really enjoyed them. Will they replace my low-and-slow smoked tips? No, but I’ll definitely make them again.
If you’re not a fan of liquid smoke, or you don’t have any on idea, don’t worry! Just use a BBQ sauce that has smoky flavor instead, it’ll make these slow cooker rib tips just as tasty. Any good mesquite or hickory BBQ sauce will do. As for the rub, I used a rub with a bit of a kick to it. Some spiciness to offset the sweetness from the BBQ sauce. You can keep it all sweet if you want and use a brown sugar-based rub.
This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot. But, I figured if I had leftovers I had better make a dip that I could use for other than a dip. This dip is more than a dip. It’s also absolutely fantastic (maybe, just maybe, more fantastic than when used as a dip) on baked potatoes.
This hot broccoli dip was a big hit at our get-together. I’d make it again, and make a little extra for baked potatoes. If you’re serving it as a dip, serve with celery, carrots, crackers or thick chips, such as Fritos Scoops. Wimpy chips need not apply!