Copycat McAlister’s Deli Potato Salad

I could go for a New Yorker sandwich from McAlister’s Deli right now. Boy would that ever be good. And a side of potato salad. Please. Or, I could make a copycat McAlister’s Deli potato salad at home. True, my pastrami sandwich isn’t quite as good as theirs, but this potato salad is. This is easily my favorite. I could sit down with a (large) bowl of this any time and finish it off. The perfect crunch, creaminess, and flavors. This is reminiscent of a classic version, but one that has been amped up. A lot.

Copycat McAlister's Deli Potato Salad

I like to bake my potatoes for my copycat McAlister’s Deli potato salad. Some people (oh, say, like my wife) prefer to boil them. I like them baking because first, I think baking adds more flavor and more importantly, prevents flavor from being lost to the boiling water. I also like how baking keeps the size and shape of the potato. Baked potato chunks are nice and squared. Boiled are round from being bounced around in a torrent of bubbling water. Go baked, I say!

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.

Copycat McAlister's Deli Potato Salad
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5 from 1 vote

Copycat McAlister’s Deli Potato Salad

Easily my new favorite potato salad.
Course Side Dish
Cuisine American
Keyword copcyat, potato salad
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Fridge time 2 hours
Servings 8
Calories 282kcal

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Poke a few holes in each potato with a sharp knife.
  • Bake for 40-60 minutes, or until done as desired. Cooking time depends on the size of the potatoes and how much 'crunch' you want to your salad. I use a bamboo skewer to test for doneness.
  • Remove potatoes from oven and let cool.
  • Meanwhile, in a small bowl, combine the vinegar, dried parsley and celery flakes. Set aside to let the dried herbs rehydrate, stirring every 5 minutes or so.
  • In a medium bowl combine the red onion, relishes and sugar.
  • Peel the potatoes.
  • Chop potatoes into cubes and add to the bowl containing the onion mixture.
  • Gently toss the potatoes to coat.
  • Gently stir in the vinegar and dried herb mixture.
  • Add half of the mayonnaise and stir. If you want a creamier salad add more mayonnaise.
  • Sprinkle with the celery salt.
  • Taste and add salt and pepper to taste. If you want, also add more celery salt but be careful. It's strong stuff and can quickly overwhelm the salad. I happen to like it so I added more.
  • Cover bowl and refrigerate at least 2 hours.
  • Serve salad sprinkled lightly with paprika.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 283mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Ultimate Smash Burger with Secret Spicy Sauce

True story. I could eat an ultimate smash burger with secret spicy sauce, turn around, and eat another. Oh gosh, please don’t tell my doc. He’s already on me about chicken wings. I don’t want him to take away my delicious, juicy, nice-and-lightly-charred burgers! Oh, and that spicy sauce! It’s as if the special sauce from McDonald’s grew up and got some kick! Man is it ever good! So heck, make yourself two of these crazy good burgers and get to eatin’ and enjoyin’!

Ultimate Smash Burger with Secret Spicy Sauce

You can load up your ultimate smash burger with secret spicy sauce with whatever toppings you like. Sometimes I like mine piled high. Sometimes just some cheese and sauce will do. No matter what, they’re going to be fantastic!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Ultimate Smash Burger with Secret Spicy Sauce
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5 from 1 vote

Ultimate Smash Burger with Secret Spicy Sauce

A classic burger with a spicy twist on a classic sauce.
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 646kcal

Ingredients

For the secret spicy sauce

For the smash burgers

  • 1 pound ground beef
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 4 slices American cheese
  • additional toppings sliced onion dill pickle slices, ketchup, etc, optional

Instructions

For the secret spicy sauce

  • In small bowl, stir together the salad dressing, hot sauce and jalapenos.
  • Cover and refrigerate until ready to serve.

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the cheese slices. If desired, cover in a dome to help the cheese melt.
  • Toast the buns. Remove, add the patties and serve with plenty of the secret spicy sauce and desired toppings. Devour immediately.

Nutrition

Calories: 646kcal | Carbohydrates: 29g | Protein: 28g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 1295mg | Potassium: 450mg | Fiber: 1g | Sugar: 10g | Vitamin A: 382IU | Vitamin C: 6mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

I’m a big-time shrimp addict. These spicy grilled shrimp with Cajun butter and lemon remoulade are just another reason why. I can’t stop eating them. Everything about this dish is fantastic. The shrimp are seasoned with two of my favorite seasonings: Cajun and Old Bay. Then it’s onto the grill they go, where they get basted with a wonderful spicy butter sauce while they cook to perfect. Oh me, the butter sauce… Finally, the tasty shrimp are served with a cooking lemon remoulade that has just a hint of spiciness and citrus. This is a great plate here!

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

You can cook these spicy grilled shrimp with Cajun butter and lemon remoulade directly on a grill if you prefer. Or you can skewer them. Me, I prefer to use a grill basket. I don’t have to worry about anything falling thru the grates when I use a basket. And I don’t have to worry about the shrimp spinning around on the skewers (though that problem can be solved by using two skewers!).

You can also cook the shrimp in a skillet. Just add them to a hot skillet along with the Cajun butter and sauté until done.

Also try my easy grilled Cajun shrimp.

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade
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5 from 1 vote

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

Everything about this dish is fantastic.
Course Appetizer or Main
Cuisine American
Keyword grilled, shrimp
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 603kcal

Ingredients

Cajun Butter

Spicy Grilled Shrimp

  • 1 pound large shrimp 16-20 count, peeled, deveined, tails left on
  • hot sauce to taste
  • 1 tablespoons Cajun seasoning plus more for garnish
  • 1 teaspoon Old Bay seasoning plus more for garnish
  • 1 teaspoon parsley chopped, for garnish, optional

Lemon Remoulade Sauce

Instructions

Lemon Remoulade Sauce

  • Whisk together all ingredients in a small bowl.
  • Cover and refrigerate for 30 minutes before using.

Cajun Butter

  • Stir together all ingredients. Keep warm until ready to use.

Spicy Grilled Shrimp

  • Place the shrimp into a medium bowl.
  • Add hot sauce to shrimp and stir to coat.
  • Season the shrimp with the Cajun seasoning and Old Bay and stir to coat.
  • Fire up your grill for medium heat cooking.
  • Transfer the shrimp to the grill. For ease of cooking, you might want to skewer them first or use a grill basket.
  • Brush the shrimp with the Cajun butter. Watch out for flare-ups as you brush them. You might need to momentarily move the shrimp away from the fire until the flames die down.
  • Grill the shrimp 4-5 minutes per side, brushing with the butter as they cook.
  • Remove the shrimp from the grill and place on a serving platter. Sprinkle with more Cajun and Old Bay seasoning and garnish with parsley. Serve with lemon remoulade sauce for dipping.

Nutrition

Calories: 603kcal | Carbohydrates: 4g | Protein: 2g | Fat: 65g | Saturated Fat: 21g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 468mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1979IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

Copycat McDonald’s Big Xtra Burger

There was a time when McDonald’s thought it could take on my favorite fast-food burger, the Burger King Whopper. They up’d the game by making their patties bigger than the one on the Whopper. And of course, they copied the fresh toppings. Well, I’m not sure how long they lasted, but it couldn’t have been long. I love the classics, so I make my copycat McDonald’s Big Xtra Burgers at home. I have to since I can’t get it at the restaurant any more!

Copycat McDonald's Big Xtra Burger

I prefer to cook my burgers ‘smash burger’ style. You don’t need a bunch of fancy equipment or a lot of time to make a copycat McDonald’s Big Xtra burger. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and they’ll cook up perfectly in no time at all. This is my go-to burger making technique no matter what burger recipe I’m following.

Also try my copycat McDonald’s Quarter Pounder with cheese!

Copycat McDonald's Big Xtra Burger
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5 from 1 vote

Copycat McDonald’s Big Xtra Burger

A tasty, bigger version of Burger King's The Whopper.
Course Main
Cuisine American
Keyword copycat, McDonald’s
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Calories 595kcal

Ingredients

Instructions

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Form the beef into a patty. Season well with seasoned salt and pepper.
  • Place the patty on the grill. Smash down with a spatula or grill press.
  • Grill the burger for 2-3 minutes per side.
  • Make the burger by placing the patty on the bun bottom.
  • Spread the ketchup and mayo onto the top bun.
  • Add the onions and pickles, followed by the lettuce and tomato slice.
  • Serve hot.

Nutrition

Calories: 595kcal | Carbohydrates: 27g | Protein: 29g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 656mg | Potassium: 568mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 4mg

Nutritional values are approximate.

Spicy Hot Meat Loaf using a Grill

I’m a big lover of cooking outside on a grill. Gas or charcoal, I like to mix it up. Grilling outside is a great substitute for cooking inside on or in an oven, plus you just can’t beat the experience and the added flavor. I made this spicy hot meat loaf using a grill and it came out fantastic. As a bonus, it picked up a light smokiness, which went great along with the spicy meat mixture that was packed with flavors, some traditionally found in a meatloaf and some not.

Spicy Hot Meat Loaf using a Grill

I cooked my spicy hot meat loaf using a grill in a large cast iron skillet. I could’ve used a large aluminum disposable pan. But, the skillet gets hotter and adds a nice crunchy layer around the edges and bottom of the meat loaf. That added texture made a noticeable, welcome difference. It kinda reminded me of the old Pizza Hut deep pan pizzas. You know the ones. They cooked them in iron skillets with a little oil. That oil helped get the bottoms and sides of the crust a little bit crunchy. That was the best part of the pizza!

You can of course cook this in a large disposable pan instead.

Spicy Hot Meat Loaf using a Grill
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5 from 1 vote

Spicy Hot Meat Loaf using a Grill

Delicious grilled meatloaf with a nice kick.
Course Main
Cuisine American
Keyword grilled, meatloaf
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 8
Calories 272kcal

Ingredients

Instructions

  • Fire up your grill for indirect cooking at 350 F.
  • Place all but the chili sauce into a large bowl. Using your hands, combine well but try to not over-work the mixture.
  • Transfer the mixture to a disposable pan or large cast-iron skillet and shape as desired. Make sure you keep the same thickness throughout the loaf.
  • Using the handle end of a wooden spoon (or your finger), make indentations in several locations over the top of the loaf.
  • Pour chili sauce over top of the loaf, covering it evenly and filling the indentations.
  • Transfer to the grill and cook until the internal temperature reaches 165 F as checked in several locations.
  • Remove and let rest for 15 minutes before slicing and serving.

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 637mg | Potassium: 444mg | Fiber: 2g | Sugar: 7g | Vitamin A: 647IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Ground Beef Chili

My wife has declared this our ‘go to’ easy slow cooker ground beef chili and I definitely have to agree. It could only be easier (but certainly not as yummy) if it came out of a can. The southwestern flavors have lots of time to really carry through every ingredient as the chili cooks in the slow cooker for a few hours. I don’t consider it to be a spicy chili even with the addition of spicy V-8 juice and a jalapeno. If you prefer a spicier version, use a hotter pepper and use hot chili powder instead.

Slow Cooker Ground Beef Chili

My wife prefers her slow cooker ground beef chili served over cooked elbow macaroni. The first time I ever heard of such a thing I made a face. Who does that? Well apparently, everyone in Indiana and the surrounding area. But I have to admit, I’m coming around to the idea. I’m ok with chili ladled over pasta as long as I can still top it with sour cream, green onions, and sometimes a little shredded cheese.

If you prefer a thicker chili leave out the tomato sauce, but don’t omit the V-8 juice. It really adds great flavors to the chili.

Also try my slow cooker Sloppy Joes.

Slow Cooker Ground Beef Chili
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4 from 1 vote

Slow Cooker Ground Beef Chili

My wife has declared this our ‘go to’ easy slow cooker ground beef chili and I definitely have to agree. It could only be easier (but certainly not as yummy) if it came out of a can. 
Course Main
Cuisine American
Keyword beef, chili, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 servings
Calories 225kcal
Author Mike

Equipment

Ingredients

Instructions

  • Crumble the ground beef into a large skillet over medium-high heat and cook until almost done.
  • Add the onion and cook until the beef is done. Drain.
  • Add remaining ingredients except for garnishes to a large slow cooker and stir to combine.
  • Stir in the cooked beef and onion.
  • Cook on low for 5 hours, stirring occasionally.
  • Serve with desired garnishes.

Nutrition

Calories: 225kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 57mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

Pepperoni Pizza Hamburger Helper

I was in a major comfort-food craving mood. Something that’d stick to my ribs and warm my belly! No salads here, nope. Ok, maybe one on the side. But the star of the show had to be this pepperoni pizza hamburger helper. Imagine each and every bite being just like taking a bite of a loaded pepperoni pizza. But no delivery required here. Just a pot and a few ingredients and a little time.

Pepperoni Pizza Hamburger Helper

You can substitute crumbled bulk Italian sausage for the hamburger if you desire for a bit more pizza flavor. But you don’t need to. This pepperoni pizza hamburger helper is great just as it is. And it reheats great too. You might have to add a bit of water if it gets a little thick the second day, though. This is like the real deal from Eagle Foods.

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!

Pepperoni Pizza Hamburger Helper
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5 from 1 vote

Pepperoni Pizza Hamburger Helper

Imagine each and every bite being just like taking a bite of a loaded pepperoni pizza. But no delivery required here. Just a pot and a few ingredients and a little time.
Course Main
Cuisine American
Keyword Hamburger helper, pepperoni, pizza
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Calories 591kcal

Ingredients

Instructions

  • Cook the pasta per the package instructions, draining but not rinsing the pasta when cooked.
  • Heat a large skillet over high heat and crumble in the ground beef. Cook until browned and lightly crusty on the edges, breaking up the meat as it cooks.
  • Remove the beef to a paper towel lined plate with a slotted spoon.
  • Reduce heat to medium and add the butter. Once melted stir in the onion and bell pepper. Saute until just starting to soften.
  • Add the beef back, along with the marinara sauce, pepperoni, Italian seasoning, salt and pepper. Stir.
  • Add the pasta back to the pan. Stir. If too dry add more marinara or a splash of water.
  • Remove from heat. Stir in the mozzarella.
  • Serve with grated Parmesan for topping if desired.

Nutrition

Calories: 591kcal | Carbohydrates: 48g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1061mg | Potassium: 601mg | Fiber: 3g | Sugar: 5g | Vitamin A: 588IU | Vitamin C: 13mg | Calcium: 190mg | Iron: 3mg

Nutritional values are approximate.

Garlic Cheeseburgers

If you’re going to make garlic cheeseburgers, don’t do it halfway. Don’t just sprinkle a bit of garlic salt on a patty and call it done. No. Get some garlic in everywhere. In the patties. On the patties. On the buns. And then add some more. Your goal is to make sure no vampires would dare come within 500 feet of you. Get ready for it. Here comes the garlic!

Garlic Cheeseburgers

You’re not going to find a much easier burger to make than these garlic cheeseburgers. We’re not making some fru-fru $22 brew pub burger here. And we’re not making some burger that you’re going to make for that first date, either. These are gonna hang with you for a while, so to speak, so share them with close friends and loved ones. The ones that won’t mind the garlic.

Still craving more garlic flavor? Sprinkle some Holy Garlic! seasoning on top of your burgers just before serving.

Garlic Cheeseburgers
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5 from 1 vote

Garlic Cheeseburgers

Plenty of garlic flavor in every bite!
Course Main
Cuisine American
Keyword burgers, garlic
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 566kcal

Ingredients

For the burger seasoning

For the garlic butter

  • ½ cup butter
  • 2 teaspoons garlic minced

For the burgers

  • 8 hamburger buns
  • 1 ½ pounds ground beef
  • garlic salt to taste
  • 8 slices American cheese

Instructions

For the burger seasoning

  • Combine all ingredients in a small bowl.

For the garlic butter

  • Melt the butter over medium-low heat in a small skillet. Add the garlic and stir. Keep warm until ready to use, stirring often.

For the burgers

  • Fire up your grill for direct cooking.
  • Brush some of the garlic butter mixture onto the sliced sides of the buns and toast on the grill.
  • Place the ground beef in a large bowl. Sprinkle with the seasoning. Using your hands combine the seasoning and meat. Form into 8 small equally-sized balls.
  • Add meat to the grill. Push down with a spatula to flatten into patties.
  • Season the tops of the burgers with a small pinch of garlic salt. Cook 4-5 minutes per side, flipping once, or until the desired doneness is achieved.
  • Brush burger patties with any additional garlic butter and top with cheese. Let melt slightly.
  • Serve patties on toasted buns and enjoy!

Nutrition

Calories: 566kcal | Carbohydrates: 31g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1623mg | Potassium: 444mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 421mg | Iron: 4mg

Nutritional values are approximate.

Sous Vide Snow Crab Legs

I am not a crab specialist. Crab connoisseurs would watch me crack crab legs and dig out the meat and probably giggle. Things fly everywhere. But I get the job done. And I absolutely love the final result. I could eat crab all day. That usually means grilling them. Or boiling them. This time, though, I tried sous vide snow crab legs. Let me tell you, this is my go-to way for perfect crab legs from here on. It’s easy, quick, and the result is deliciously fantastic!

Sous Vide Snow Crab Legs

The flavor in these crab legs is fantastic. At least in my case, I added butter (and lots of it) and Old Bay seasoning (and lots of that too!). This is not the time (in my opinion) to be shy with either one. I want messy, crazy-good crab and that’s exactly what I got. I cannot wait to make these again.

Remember, the crab legs are already cooked (steamed, actually). You’re just warming them up and adding flavor. And making sure you’re not losing any flavor like you would if you just boil them.

You can use this same recipe for larger crab legs, too. I’d add some more time to warm them up, so I’d start with 45 minutes and maybe go as long as an hour.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Sous Vide Snow Crab Legs
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5 from 1 vote

Sous Vide Snow Crab Legs

Beyond delicious!
Course Appetizer or Main
Cuisine American
Keyword crab legs, sous vide
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Calories 254kcal

Ingredients

  • 1-2 pounds snow crab legs thawed
  • 2 tablespoons unsalted butter
  • ¼ cup Old Bay seasoning more or less, to taste. optional
  • dipping sauces clarified butter, cocktail sauce, whatever you prefer!
  • lemon for serving, if desired

Instructions

  • Heat your water to 140 F using your immersion circulator.
  • Place the crab legs into a large (1 gallon) resealable bag. You may have to separate the legs at the joints to get them to fit. You want them to all fit in the bottom of the bag.
  • Add enough water to the bag to just cover the legs.
  • Lower the bag into the warmed water. Use a clip to clamp the bag to the side of your container, keeping the bag open. You do not need to vacuum seal the bag or remove any air from it, just make sure that the legs are below the water line.
  • Heat the legs for 30-45 minutes or until heated through.
  • Remove and drain the bag into a colander.
  • Let cool slightly before serving.

Nutrition

Calories: 254kcal | Carbohydrates: 12g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 8mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 6mg

Nutritional values are approximate.

Roasted Red Pepper Polenta

Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. Polenta is and always be my favorite side dish. I consider it to be decadent even though it’s history is more as a peasant dish. The roasted red pepper in this polenta doesn’t over-power that great corn flavor, but it’s there, lightly smoky, lightly sweet.

Roasted Red Pepper Polenta

I always make my polenta using homemade chicken broth or stock. I believe it makes a really big difference in the richness of the dish. You can substitute water, but you’ll find chicken broth or stock to be much, much better. This roasted red pepper polenta deserves only the best ingredients to make it truly great!

I use Bob’s Red Mill Polenta, which is found at just about any grocery store around us. On the off-chance you can’t find Bob’s, follow Chef Vivian Howard’s rule: don’t buy a polenta with more than one ingredient on the label. Bob’s has just one, corn.

Roasted Red Pepper Polenta
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5 from 1 vote

Roasted Red Pepper Polenta

Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. 
Course Side
Cuisine American
Keyword polenta, roasted red pepper
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 310kcal

Ingredients

Instructions

  • Place peppers into a food processor or blender and process until smooth.
  • Add the broth to a medium pot along with the salt and red pepper puree. Bring to a boil.
  • While stirring, slowly add in the polenta.
  • Reduce heat to a simmer and stir continuously for 3 minutes.
  • Cook the polenta for 35-40 minutes, stirring often, scraping the bottom of the pan to prevent sticking. I use a flat wooden spoon for this. If the polenta starts to splatter you can place on lid on the pot, but put it on loosely so moisture can still escape.
  • Stir in the Parmesan and butter.
  • Serve.

Nutrition

Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1025mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg

Nutritional values are approximate.