Author: Mike

4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

4-Cheese Meatball Pizza

The No-Leftover Zone

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftovers. Leftover 4-cheese meatball pizza? Nope.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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As much as I love my meatball sandwiches, meatballs on a pizza are my favorite. Also try my cafeteria-style pizza.

4-Cheese Meatball Pizza
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5 from 1 vote

4-Cheese Meatball Pizza

I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.
Course Main
Cuisine American
Keyword meatballs, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 pizza
Calories 2762kcal
Author Mike

Equipment

Ingredients

  • 1 large pizza dough I used my bread machine pizza dough
  • ½ cup pizza sauce I used my homemade sauce
  • 8 meatballs cooked, cut in half (I used my homemade meatballs. See the note below). If using frozen, thaw first.
  • Any other desired toppings I added mushrooms and black olives… plus a few pinches of dried red pepper flake
  • 1 cup provolone cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • ⅓ cup Parmesan cheese shredded

Instructions

  • Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  • Preheat oven to 420 F
  • If using store-bought pizza dough or crust, prepare per the package instructions.
  • Ladle sauce onto the pizza and spread out edge-to-edge.
  • Distribute the meatballs around the pizza.
  • Add any other toppings that you desire.
  • Sprinkle with the cheeses.
  • Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.

Notes

More cheese is better on this pizza! It can handle it!

Nutrition

Calories: 2762kcal | Carbohydrates: 200g | Protein: 150g | Fat: 153g | Saturated Fat: 83g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Cholesterol: 408mg | Sodium: 6381mg | Potassium: 1077mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3961IU | Vitamin C: 9mg | Calcium: 3067mg | Iron: 15mg

Nutritional values are approximate.

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Black Pepper Honey

I wasn’t sure how I was going to word this post on black pepper honey. I mean, yeah, it’s just honey, salt and pepper. It’s not like there are 50 ingredients and 25 kitchen gadgets involved here. But boy, was this honey ever good on a few toasted English muffins. I never thought about just how much salt and pepper really could make honey even better than it already is. It’s just that easy. Great anywhere you use “regular” honey, but out of this world great on a crunch English muffin!

Black Pepper Honey

Fresh Honey Is Better

My great uncle kept bees for a while when I was younger. I was (and still am) fascinated by them. It’s amazing how much different fresh honey tastes than the mass-produced honey you find in the grocery store. It’s like night and day. But, the store-bought stuff is a bit easier to find!

As an aside, we now have a number of bee keepers in my housing development. The bees are an important part of the environment. Look around, maybe you have a few keepers too!

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For a little kick, using a spicy honey, like Mike’s Hot Honey!

Try some black pepper honey on my deep fried biscuits or better yet, my black pepper biscuits. Yeah, they’re crazy good.

Black Pepper Honey
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5 from 1 vote

Black Pepper Honey

I wasn’t sure how I was going to word this post on black pepper honey. I mean, yeah, it’s just honey, salt and pepper. But boy, was it ever good on a few toasted English muffins.
Course Sauce
Cuisine American
Keyword honey
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 1036kcal
Author Based on a recipe from Buxton Hall Barbecue

Equipment

Ingredients

Instructions

  • Pour honey into a medium saucepan over medium heat until you notice bubbles starting to appear along the edges of the pan.
  • Add the pepper and salt and stir.
  • Bring to a simmer then remove from the heat and let cool completely.
  • Store in an air-tight container.

Notes

The honey does not require refrigeration, but you should use it up within a few weeks.

Nutrition

Calories: 1036kcal | Carbohydrates: 281g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 203mg | Fiber: 1g | Sugar: 278g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

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Texas Toast French Toast Waffles

I love Texas toast. And I love French toast. And of course I love waffles. That sums up how I feel about these amazing Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. I have a really bad addiction to anything that has nooks and crannies in it where butter and syrup and go. I cannot resist them.

Texas Toast French Toast Waffles

The French Toast Of My Dreams

Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron.

I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.

I use my Cuisinart Griddler to make these waffles. It’s a cooking beast for everything from breakfast to dinner to desert.

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Hash browns are another great breakfast item that you can make using your Griddler.

Also try my blueberry croissant puff.

Texas Toast French Toast Waffles
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5 from 1 vote

Texas Toast French Toast Waffles

I love Texas toast. And I love French toast. And of course I love waffles. That sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me.
Course Main
Cuisine American
Keyword French toast, waffles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 374kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat waffle iron. I used my Cuisinart Griddler with the waffle iron plates.
  • Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
  • Working in batches, dip bread in egg mixture. Flip and coat other side.
  • Transfer to hot waffle iron and cook until golden brown.
  • Serve with your favorite toppings.

Notes

Leftover waffles freeze well. Just reheat in the oven.

Nutrition

Calories: 374kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 511mg | Potassium: 123mg | Fiber: 2g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 13mg

Nutritional values are approximate.

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Cauliflower Nachos

Who needs all the carbs you find in traditional nachos? Well, here’s the solution if you’re watching your carbohydrates. Perfectly roasted cauliflower topped with your favorite nacho toppings, such as cheese, guacamole, and salsa! Heck, you don’t even have to be counting carbs to enjoy these cauliflower nachos. And you might not even miss the traditional layer of crispy tortilla chips. If you’re really hankering for the ‘real’ thing, I’d suggest using as many toppings as possible to ‘hide’ the fact that the chips are no longer there.

Cauliflower Nachos

Low Carb And Tasty. Say What?

These remind me of another low-carb version of a dish: mashed cauliflower. Just like the potato version, but without the carbs. We make them often and always enjoy folk’s reaction when we tell them they aren’t eating mashed potatoes.

Pico de gallo is another great thing to put on nachos. Ditto black olives.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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For other delicious low-carb snacks, make some Buffalo cauliflower bites and cauliflower popcorn.

Cauliflower Nachos
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5 from 1 vote

Cauliflower Nachos

Who needs all the carbs you find in traditional nachos? We’ll, here’s the solution if you’re watching your carbohydrates. Perfectly roasted cauliflower topped with your favorite nacho toppings.
Course Side
Cuisine American
Keyword cauliflower, nachos
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 78kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 425 degrees F.
  • Place cauliflower pieces in a large bowl.
  • Add the oil and toss gently to coat.
  • Add the salt, cumin, paprika, chili powder and garlic powder. Toss to coat.
  • Pour cauliflower out on a large baking sheet and spread out evenly.
  • Roast in the oven for 30-40 minutes or until the cauliflower is golden in color and the edges have started to crisp.
  • Sprinkle with the cauliflower with the cheeses and return to the oven for 5 minutes to melt the cheese.
  • Serve topped with salsa, guacamole and jalapeños.

Notes

Add a little pepper jack for a nice kick!

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 442mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year. Usually I have to worry about the raccoons stealing them but not this time. They just didn’t come out. So, Plan B, I picked up a big batch of ripe tomatoes at the grocery store. The end result came out very, very flavorful. Quite honestly, I had my sights set on using this sauce to make pizza sauce, but it’s so good by itself you could easily serve it as-is as tomato soup.

Slow Cooker Tomato Sauce

Use Ripe Tomatoes Only

I used Roma tomatoes because I like how they taste. You can substitute any good tomato, just make sure they’re good and ripe. Do not use those hard-as-cardboard tomatoes you often find at your grocery store. If you’re lucky enough to be near a farmer’s market, it’s well worth the trip. When tomatoes are at peak you’ll want to make several batches of this slow cooker tomato sauce and freeze it for later.

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Also try my roasted tomato sauce.

Homemade Pizza and Pasta Sauce
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4 from 1 vote

Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year.
Course Sauce
Cuisine American
Keyword crockpot, sauce, slow cooker, tomato
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 cups
Calories 203kcal
Author Based on a recipe from Grow A Good Life

Equipment

Ingredients

Instructions

  • Rinse tomatoes and cut in half. Place into a large slow cooker.
  • Add the garlic, onion, carrot, oil, bay leaf and parsley.
  • Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
  • Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
  • Let cool for 30 minutes.
  • Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
  • Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
  • If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
  • Add honey or sugar to sweeten the sauce if desired.

Notes

Sauce should be stored in the fridge until ready to use. You can freeze it for long-term storing.

Nutrition

Calories: 203kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 1523mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7460IU | Vitamin C: 86mg | Calcium: 98mg | Iron: 2mg

Nutritional values are approximate.

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Old Bay Crab Legs on the Char-Broil Big Easy

I can eat a scary amount of crab legs. Fortunately, I don’t have to tell you just how much a ‘scary amount’ is, but when the crab legs are as great as these Old Bay crab legs cooked on my Char-Broil Big Easy, I cannot control myself. From the moment they go into the cooker the aroma hits you and your stomach will start growling. In just minutes you too can be enjoying nice big ole meaty crab legs covered in Old Bay seasoning. For dipping, I made a bit of clarified butter, which is also something I cannot control myself around. This was a bonus meal for sure!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Old Bay Crab Legs on the Char-Broil Big Easy

Great Snow Crab Legs Too!

You can make Old Bay snow crab legs too, if you wish, but you’ll probably want to cut back on the heating time. It doesn’t take long to re-heat the already-steamed thawed crab legs. Even Old Bay crab legs on the Char-Broil Big Easy don’t take long. Don’t go running off and doing other things. Stay right there, by your trusty cooker. You’ll be enjoying crab deliciousness in no time!

The quick cook time makes these perfect for a cookout. You can cook a whole bunch of legs in no time at all.

If you are using smaller legs, or ones broken into smaller segments, your Big Easy is more than capable of cooking several at once. Bigger birds, well, that’s a one-at-a-time thing. But with bunk bed baskets you can add one or even two more levels of cooking to the standard basket that comes with the Big Easy. It’s a little tricky to get two in there at once, though. To help, I have a little document that will show you how!

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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If you prefer to grill your crab legs, try my grilled Old Bay crab legs. Also try my garlic lobster tails and snow crab legs also cooked up perfectly on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Old Bay Crab Legs on the Char-Broil Big Easy
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5 from 1 vote

Old Bay Crab Legs on the Char-Broil Big Easy

I can eat a scary amount of crab legs. Fortunately, I don’t have to tell you just how much a ‘scary amount’ is, but when the crab legs are as great as these Old Bay crab legs cooked on my Char-Broil Big Easy, I cannot control myself.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, crab legs
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 servings
Calories 1009kcal
Author Mike

Equipment

Ingredients

  • 2 pounds King crab legs pre-cooked, defrosted
  • 2 tablespoons unsalted butter
  • Old Bay seasoning

For the clarified butter

  • ½ pound unsalted butter

Instructions

  • Fire up your Big Easy.
  • Break the crab legs at the joints if necessary so that they fit into the Big Easy basket.
  • Take a pair of kitchen scissors and make a cut along the full length of the bottoms of the legs.
  • Melt 1/4 cup of the butter in a small saucepan and add Old Bay to taste. Stir.
  • Brush butter mixture over the legs. Don't be afraid to separate the cuts you made a bit to get some of the butter inside.
  • Place legs into the Big Easy basket and lower into the cooker.
  • Heat for 6-8 minutes. Heat less if using snow crab or smaller legs, more for bigger legs. Remember the legs are already cooked, you’re just re-heating them.

For the clarified butter

  • Place the butter in a small saucepan over medium heat.
  • Once the butter has melted reduce the heat to the lowest setting possible and then increase to maintain a very slight boil.
  • Heat for 45 minutes.
  • Scoop out the top clear portion of melted butter and run thru a fine sieve.
  • Discard the solids that remain at the bottom of the pan.
  • Serve hot.

Notes

The clarified butter takes longer to make than do the crab legs, so you’ll want to start that first. You can also make the clarified butter ahead of time and just warm it for serving.

Nutrition

Calories: 1009kcal | Carbohydrates: 1g | Protein: 22g | Fat: 104g | Saturated Fat: 66g | Trans Fat: 4g | Cholesterol: 322mg | Sodium: 962mg | Potassium: 262mg | Sugar: 1g | Vitamin A: 3211IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 1mg

Nutritional values are approximate.

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Bacon-Glazed Spiral Ham

What’s better than spiral ham? Bacon-glazed spiral ham, of course. It’s spiral-ham-sale-time here, so I backed up the truck and grabbed a nice big smoked ham. Of course, they’re easy to reheat. And just as easy to glaze during the last 30 minutes. The bacon glaze adds a bit more smokiness, but also some sweetness, a little tartness and a little tang thanks to two different kinds of mustard. I don’t usually use the bag of glaze that comes with many hams. It kinda scares me, to tell the truth. I’d rather use something that I made at home so I know what’s in it!

Bacon-Glazed Spiral Ham

A Great Tasting Glaze

You can substitute pretty much any jelly you want in place of the Creole mustard, but I’d stay away from ‘darker’ ones, such as blueberry or the like. Go for lighter colors. And don’t be afraid to use a spicy jelly such as jalapeno pepper jelly. You may also want to double the amount of bacon-glaze, serving any leftover glaze as a drizzle over the sliced ham when you serve it. Bacon-glazed spiral ham is a wonderful thing and more glaze is… more wonderful!

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Also try my cherry-glazed spiral ham. My pepper onion beer sauce makes for a great topping for ham!

Bacon-Glazed Spiral Ham
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5 from 1 vote

Bacon-Glazed Spiral Ham

What’s better than spiral ham? Bacon-glazed spiral ham, of course. 
Course Main
Cuisine American
Keyword ham
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 ham
Calories 6761kcal

Equipment

Ingredients

  • 1 7-8 pound smoked spiral ham

For the glaze

Instructions

  • Warm ham in oven per package instructions.
  • During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
  • Let rest 10 minutes before serving.

For the glaze

  • Cook the bacon until crispy in a large skillet.
  • Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
  • Return pan to the stove over low heat.
  • Add the jelly and allow it to melt.
  • Whisk in the honey and the mustards. Remove from heat until ready to glaze the ham.

Notes

You can substitute other flavors of jelly too!

Nutrition

Calories: 6761kcal | Carbohydrates: 156g | Protein: 708g | Fat: 348g | Saturated Fat: 85g | Trans Fat: 1g | Cholesterol: 2765mg | Sodium: 43474mg | Potassium: 10739mg | Fiber: 3g | Sugar: 117g | Vitamin A: 86IU | Vitamin C: 861mg | Calcium: 280mg | Iron: 33mg

Nutritional values are approximate.

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Ciabatta and Sausage Dressing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (especially this ciabatta and sausage dressing) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.

Ciabatta and Sausage Dressing

Sausage Dressing Equals Greatness

I had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this baked ciabatta and sausage dressing is just fantastic.

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Also try my more traditional Thanksgiving Day dressing.

This recipe is based on a recipe from Thomas Keller’s Bouchon Bistro.

Ciabatta and Sausage Dressing
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5 from 1 vote

Ciabatta and Sausage Stuffing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. 
Course Side
Cuisine American
Keyword stuffing
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Calories 220kcal
Author Based on a recipe from Thomas Keller’s Bouchon Bistro

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  • Add remaining butter to the skillet and melt.
  • Add the carrot, onion and celery and saute until starting to soften.
  • Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  • Season with salt and pepper.
  • Pour mixture into a 9″ x 13″ baking dish and spread out evenly.
  • Bake 30-35 minutes or until golden brown and hot.
  • Serve garnished with more parsley if desired.

Notes

You can substitute chicken stock for the turkey stock.

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1405IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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Skittles Popcorn

We had a sort-of-good turnout this year at Halloween. Trick-or-treaters came in waves, but not big waves like we had last year. That means we were left with a big ole bowl (actually, three bowls) of leftover Halloween candy. I’m a big fan of Skittles candies, so we had lots of Skittles… so I made Skittles popcorn! Fun to make, the popcorn tastes a bit like caramel corn, but with the sweetness cranked up a few notches. Tangerine, lemon, berry, grape and pear flavors exploded everywhere! And of course, the colors are awesome and oh so fun!

Skittles Popcorn

A Big Bowl Of Colorful Sweetness!

Skittles popcorn is mighty darned tasty (and sweet). It doesn’t get super-duper crunchy like caramel corn but it’s still a great treat. And it doesn’t take a whole lot of Skittles candies to make a whole lot of popcorn, either. You’ll want to make extra because this stuff is great!

Fresh Is Best, But…

I like to use freshly-popped popcorn in this recipe. I like the hands-on part of it. It’s like I’m being a mad scientist creating this crazy concoction in my kitchen. “More red Igor! More red!” Ok, maybe I’ve shared too much now… You can use pre-popped popcorn instead. Here in Indiana we of course have great popcorn because we have great corn! My favorite store-bought pre-popped popcorn is Valley Pop. It’s crazy addictingly good. It comes in a few different flavors, but for this recipe you’ll want plain. Totally plain. A little salt and that’s it. None of that fancy buttery stuff, save that for movie watching later.

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Some of the colors get a bit thin as they melt, so don’t be afraid to have a few drops of food coloring on hand to bump up the colors.

Also try my red velvet popcorn.

Skittles Popcorn
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5 from 1 vote

Skittles Popcorn

Make a single batch each of your favorite color, then combine for the full rainbow effect!
Course Snack
Cuisine American
Keyword popcorn
Prep Time 15 minutes
Cook Time 31 minutes
Servings 4 cups
Calories 737kcal

Equipment

Ingredients

Instructions

The recipe makes a single batch of your favorite color. Make several batches, using a different color of Skittles for each one. Then combine for the full rainbow effect!

  • Pop your corn according to package instructions. Place in a bowl and set aside.
  • Rip a sheet of waxed paper (about 8" – 10' long) and place on your counter.
  • Melt butter and brown sugar on the stove on medium heat. Stir frequently to avoid scorching.
  • Pour in the Skittles candies. Stir until melted (you might need to mash them down to help them dissolve). Add food coloring if you desire more color.
  • Once done melting pour the hot candy mixture over the top of the popcorn.
  • Use a spatula and fold in the mixture throughout the popcorn until will covered.
  • Dump the popcorn onto the waxed paper and spread thinly to allow to cool.
  • If you wish to make popcorn balls, allow mixture to cool for 3 – 4 minutes (or until you can touch it). Then, spray cooking spray or butter your hands and form the popcorn into balls shapes. Set aside.
  • Allow all to fully set (around 15 – 20 minutes)
  • Store in airtight containers for about a week

Notes

Nutritional values do not include the Skittles.

Nutrition

Calories: 737kcal | Carbohydrates: 150g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 49mg | Potassium: 524mg | Fiber: 21g | Sugar: 30g | Vitamin A: 47IU | Calcium: 64mg | Iron: 5mg

Nutritional values are approximate.

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Stove Top Chicken Stuffing (Copycat Recipe)

I’ve made my share of Stove Top Chicken Stuffing. It’s fast, easy, cheap and good. In my bachelor days you’d always find a box or two in my pantry. Now that I cook a lot more from scratch, I decided it was time to give making a version of the classic boxed stuffing a shot. And you know what? Man, was this copycat recipe for Stove Top chicken stuffing as good as the boxed stuff and mighty fun and easy to make! I was very happily surprised as to how great this was.

Stove Top Chicken Stuffing (Copycat Recipe)

Make Extra. You’ll Need It.

I will definitely double (or triple) this recipe for copycat recipe of Stove Top Chicken Stuffing next time. I admit, as much as I love Thanksgiving turkey, I’m really more partial to the baked stuffing and mashed potatoes, each loaded up with tons of gravy. And for me, my go-to gravy is my make-ahead holiday gravy. I don’t just double the gravy recipe either. More like 6 times as much as the recipe states. Maybe 7. Or 8. Like I said, I love gravy.

A lot of the flavor for this dish comes from the Better than Bouillon chicken base. I also use it when making my gravy.

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Go Texan

I used Texas toast to make this stuffing. It’s thick. Hearty. It holds up. It’s the right bread for this. If I’d used plain ole white bread it’d darn near have disappeared before this dish was done cooking. There’s not many other breads that can handle this. French bread could. Or maybe Italian. The big loaves. Cut. But leave the crusts on. They give you a wonderful contrast when you enjoy each and every bite of stuffing.

This stuffing can easily be the star of your next holiday meal. Or at least, it’ll be a great second fiddle!

Also try my crazy-good slow cooker holiday green bean casserole.

Copycat Stove Top Chicken Stuffing
Print Pin
5 from 1 vote

Stove Top Chicken Stuffing (Copycat Recipe)

 Now that I cook a lot more from scratch, I decided it was time to give making a copycat of the classic boxed stuffing a shot. And you know what? Man, was it ever as good as the boxed stuff and mighty fun and easy to make!
Course Side
Cuisine American
Keyword copycat, stuffing
Prep Time 1 day
Cook Time 50 minutes
Total Time 1 day 50 minutes
Servings 6
Calories 297kcal
Author Based on a dish from Wildflour’s Cottage Kitchen

Equipment

Ingredients

Instructions

  • Spread the bread pieces out on a large baking sheet. Lay the sheet on the counter top for one day, stirring occasionally. You want the bread to get slightly crunchy and dry.
  • Preheat oven to 375 F. Note: Baking is only required if you desire a stuffing with a more crunchy texture.
  • In a pan or pot large enough to hold all of the bread, melt the butter over medium heat.
  • Add the celery and saute for 5 minutes.
  • And all remaining ingredients (do not add the bread yet). Bring to a boil, then reduce to a simmer and simmer for 5 minutes.
  • Remove from heat. Stir in the bread crumbs and gently stir to coat. Cover and let rest for 10 minutes.
  • Remove lid and fluff the mixture and let sit for another 5 minutes.
  • If baking, transfer to a 9″ x 9″ baking dish that has been sprayed with non-stick spray and bake for 20 minutes or until the desired color and texture has been achieved.

Notes

Reheat any leftovers in the oven at 400 F for around 10 minutes or until hot. Add a bit of broth or water if the stuffing gets too dry.

Nutrition

Calories: 297kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1190mg | Potassium: 111mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 10mg

Nutritional values are approximate.

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