Author: Mike

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.

Roasted Vegetable Stuffed Mushrooms

That Great Cedar Aroma

Grilling (I usually use my Weber grill) on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add. Specially to dishes like these roasted vegetable stuffed mushrooms. And it looks cool. And it makes the deck area smell great.

I have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them. Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Also try my roasted beet and dill cucumber salad.

Roasted Vegetable Stuffed Mushrooms
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4 from 1 vote

Roasted Vegetable Stuffed Mushrooms

These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season.
Course Side
Cuisine American
Keyword mushroom, roasted, stuffed, vegetable
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 40kcal
Author Mike

Equipment

Ingredients

Instructions

  • Soak the cedar plank in water, if using.
  • Fire up your grill for high-heat cooking.
  • Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
  • Place over high heat and roast, turning often, until lightly charred and just tender.
  • Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
  • Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
  • Add the cedar plank and let it get hot and smoky, about 20 minutes.
  • Reduce grill heat to medium.
  • Using a spoon, gently scrape out the gills from the mushrooms.
  • Lightly brush both sides of the mushrooms with oil.
  • Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
  • Remove from heat and place onto the cedar plank.
  • Spoon the vegetable mix into the mushrooms and place onto the grill.
  • Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn’t catch on fire. If it does, spray it with water from a spray bottle.
  • Add cheese and cook another 3-4 minutes until melted.
  • Remove from heat, garnish with chopped cilantro, and serve.

Notes

Use pepper jack cheese instead for a little spiciness.

Nutrition

Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 39mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Copycat Schlotsky’s The Original

My wife and I were driving to Nashville, TN, when we passed a sign on the interstate for a Schlotsky’s. I instantly flashed back to the days when we had a Schlotsky’s near where I worked in Indianapolis. It was my favorite lunch spot. I so loved their bread. Sadly, it was early in the morning so the Schlotsky’s was closed. At that moment I went on a journey to recreate my favorite sandwich, Schlotsky’s The Original. This copycat is a fantastic copycat of the classic great sandwich, from the bread to the meats to the garlic dressing.

Copycat Schlotsky's The Original

You’ll Be Rewarded In The End

It may look like it takes a lot of work and ingredients to make a copycat of the Schlotsky’s The Original, but it’s actually quite simple and the end result will more than reward your efforts. The key is the sourdough bread, which comes out light, airy, and full of air bubbles. It holds up perfectly to the ingredients, including my favorite, the garlic mayonnaise. I made a big squeeze bottle of the dressing and also find myself using it on burgers and wraps.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my copycat Denny’s Club Sandwich.

Copycat Schlotsky's The Original
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5 from 2 votes

Copycat Schlotsky’s The Original

This copycat is a fantastic copycat of the classic great sandwich, from the bread to the meats to the garlic dressing.
Course Main
Cuisine American
Keyword copycat, sandwich
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 8 slices
Calories 519kcal
Author Based on a recipe from Texas Cookin’

Equipment

Ingredients

For the sourdough bread starter

For the bread

For the creamy garlic dressing

For the sandwich

  • Parmesan cheese grated
  • 1 cup Mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 8 Cotto salami thin slices
  • 8 Genoa salami thin slices
  • 8 ham sandwich meat thin slices
  • prepared yellow mustard
  • red onion sliced thin
  • tomatoes sliced thin
  • lettuce shredded or chopped
  • black olives sliced

Instructions

For the sourdough bread starter

  • Add the water to a medium bowl.
  • Stir in the yeast and sugar and let sit for 5 minutes until foamy.
  • Stir in the flour.
  • Cover loosely and place in a warm place 8-12 hours.

For the bread

  • Add the warmed milk to a large bowl. Stir in the starter.
  • Stir in the sugar, salt and baking soda until the dry ingredients are dissolved.
  • Add the flour 1/2 cup at a time, stirring to combine until smooth. The dough will end up sticky and thick.
  • Spray two 8″ (or three 6″) pie pans with non-stick spray.
  • Sprinkle the bottoms of the pans with the corn meal.
  • Divide the dough between the pans. Just plop into the centers of the pans. Don’t worry about it being pretty, it’ll spread out as it rises.
  • Lightly spray the tops of the dough with non-stick spray.
  • Loosely cover the pans and let rise for 1 hour in a warm spot. I recommend covering the dough with something that won’t stick to it, such as upside down pie pans.
  • After the dough has risen, preheat your oven to 375 F.
  • Spray the tops of the dough again with non-stick spray and bake for 20 minutes until golden brown. Remove to racks to cool.

For the creamy garlic dressing

  • Whisk together all ingredients. Store in a squirt bottle for easy dispensing.

For the sandwich

  • Cut the bread in half, horizontally.
  • Squirt the bread with the garlic dressing and yellow mustard.
  • Add the remaining sandwich ingredients.
  • Slice into quarters and serve.

Notes

I like to have my cheese melted a bit, so I wrap the assembled sandwiches in foil and insert them into a preheated 350 F oven for 5-10 minutes.

Nutrition

Calories: 519kcal | Carbohydrates: 38g | Protein: 15g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 894mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Grilled Rib Roast with Gravy

This grilled rib roast with gravy is exactly why you’re not supposed to say “This is the best thing I ever ate.” Not long ago I made a fire-eater reverse-sear prime rib on my grill, and “best thing I ever ate” is exactly what I was thinking. Then I made this grilled rib roast with gravy. The verdict? Both versions are crazy good. This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.

Grilled Rib Roast with Gravy

Crazy Good. A Total Win.

I could eat this grilled rib roast all day long. I had a few leftover slices. They were screaming ‘make me into a prime rib sandwich’. I will and boy, will it ever be good too!

Cooking in cast iron over charcoal is a wonderful thing. But it comes with its dangers, too. That last thing you want to do is to burn yourself grabbing a hot skillet handle. I turn it away from me so I don’t accidentally put my hand on it.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

For a spicier rib roast, try my fire-eater reverse seared prime rib.

Grilled Rib Roast with Gravy
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5 from 1 vote

Grilled Rib Roast with Gravy

This rib roast has a great garlicky flavor. I loved cooking it in a cast iron skillet over charcoal. Not only did the meat take on the great charcoal flavor, I was able to make a crazy good gravy out of the drippings.
Course Main
Cuisine American
Keyword beef, gravy, grilled
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 930kcal
Author Based on a recipe from the BBQ Pit Boys

Equipment

Ingredients

For the rib roast

For the gravy

Instructions

For the rib roast

  • Fire up your charcoal grill. You’ll want it to be between 400-450 F to start out with.
  • Take a long thin sharp knife and cut holes into the roast ever inch or so.
  • Shove the garlic slivers down into the holes.
  • Rub the softened butter all over the roast.
  • Combine the salt, garlic and onion powders and pepper.
  • Rub the mixture over all sides of the roast.
  • Transfer the roast to a cast iron skillet.
  • Add 1 cup of beef broth or enough to be 1″ deep in the skillet.
  • Place skillet on the grill. Cover and grill for 15 minutes.
  • Reduce the grill to cook at 325 F (just partially close the air vents) and cook until the roast reaches 130 F internally. You will want to check it every 20-30 minutes to see if more beef broth needs to be added.
  • Remove the roast and cover it in foil and let it rest for 30 minutes.
  • Meanwhile, make the gravy with the drippings in the pan.
  • Serve roast sliced topped with gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add 1 1/2 cups of broth.
  • Bring to a boil.
  • Dissolve the flour in a cup with 1 tablespoon of water.
  • Whisk into the gravy mixture.
  • Continue stirring until gravy is desired thickness.
  • If it's too thick add more broth.

Notes

You’ll need a cast iron skillet that is large enough to hold the rib roast. Throughout the cooking process make sure that you NEVER grab the skillet with your bare hands.

Nutrition

Calories: 930kcal | Carbohydrates: 5g | Protein: 129g | Fat: 40g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 6335mg | Potassium: 2103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 12mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Creamy Poppy Seed Dressing

Sure, I’ve made homemade salad dressings before. But I admit, I get lazy and find myself reverting back to the store-bought versions. I’ve vowed to end my purchases of bottled dressings. Well, or at least jazz them up by adding a few fresh ingredients. I’m starting with this incredible creamy poppy seed dressing. My wife proclaimed it her instant favorite, which is a great way to start on my homemade dressing journey!

Creamy Poppy Seed Dressing

Nice-n-Smooth

This dressing has the perfect combination of sweet and tangy, with just the right consistency so that it does run off your salad and form a lake at the bottom of your plate. Nor does it sit there, stuck to your salad like well.. gum.
Grated onion really adds a lot of flavor to this creamy poppy seed dressing. Use a fine grater, such as a microplane, to get the onion as finely grated as you can. You can also mince the onion then, using the flat side of the knife, squish the onion into a paste.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)
Kakamono 2-pack Porous Squeeze Bottles,Leak Proof Refillable Condiment Container for Kitchen Use,Salad Dressings,top dispensers for ketchup mustard mayo hot sauces olive oil(10 oz)

Also try my creamy Italian dressing and Aunt Trish’s delicious dressing.

This recipe is based on a recipe from Deep South Dish.

Creamy Poppyseed Dressing
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5 from 1 vote

Creamy Poppy Seed Dressing

I’ve vowed to end my purchases of bottled dressings (or at least jazz them up by adding a few fresh ingredients), starting with this incredible creamy poppy seed dressing.
Course Dressing
Cuisine American
Keyword creamy, homemade salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 1299kcal
Author Based on a recipe from Deep South Dish

Equipment

Ingredients

  • â…“ cup sugar sugar substitute works just fine
  • 3 tablespoons white vinegar
  • â…” cup mayonnaise
  • 2 teaspoons onion grated, with juice (if you don't have any, you can just add onion powder to taste)
  • 1 teaspoons poppy seeds or a bit more, as preferred

Instructions

  • Whisk together all ingredients.

Notes

Stir before serving.

Nutrition

Calories: 1299kcal | Carbohydrates: 69g | Protein: 2g | Fat: 113g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 951mg | Potassium: 60mg | Fiber: 1g | Sugar: 70g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Ground Turkey Jerky on the Nesco Snackmaster Pro

I have been enjoying great success with my new Nesco Snackmaster Pro. Of course the most popular items have been the various jerky flavors that I’ve made. And so far, I’ve just made jerky using beef. Not everyone can handle beef, so I decided to try my hand at making jerky using ground turkey. I have to say, I was pretty pessimistic going in. I’m not always a big fan of ground turkey (I think it’s a textural thing), but boy, were my fears unfounded! Ground turkey jerky (say it 10 times fast, it’s fun!) is absolutely fantastic! It’s tender, and oh so flavorful. Heck, my wife likes it better than my beef jerky.

Ground Turkey Jerky on the Nesco Snackmaster Pro

Kinda Like A Slim Jim

You just can’t go wrong with ground turkey jerky. I can’t wait to make this again. I started using a standard almost-Slim Jim-like flavoring. Nice and neutral, without any heat, so it could be enjoyed by anyone. I’ll soon try other flavors with more kick, but there’s definitely nothing but good about this jerky.

Do not skip the final step of placing the dried jerky in the oven for 30 minutes. Better safe than sorry with poultry!

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Also try my Cajun ground beef jerky, made using the Nesco Snackmaster Pro.

Ground Turkey Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Ground Turkey Jerky on the Nesco Snackmaster Pro

Ground turkey jerky (say it 10 times fast, it’s fun!) is absolutely fantastic! It’s tender, and oh so flavorful. 
Course Snack
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro, turkey
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 8
Calories 64kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place turkey in a large bowl.
  • Whisk together the remaining ingredients and add to the turkey.
  • Combine well.
  • Transfer to a resealable container or baggie and refrigerate overnight.
  • Preheat oven to 165 F.
  • Load the meat into a jerky gun and squeeze out onto baking sheets lined with parchment paper. Do not let the meat touch or overlap.
  • Transfer trays to oven and cook until internal temperature reaches 165 F.
  • Transfer jerky to the Snackmaster Pro set on the highest temperature (see note below!) and dry for 6 hours. Test for doneness every hour by bending the jerky. If it bends without tearing it is not dry enough. If it gives and starts to tear at the bend it is done.
  • Let cool and store in an airtight container in the fridge.

Notes

It is important that your dehydrator reach a safe temperature of at least 165 F. If yours cannot attain and sustain that temperature, first place the jerky in a 175 F oven until the meat reaches 165 F.
This recipe scales up very easily. You can make about 1 pound of jerky per every 2 trays. You’ll also need a jerky gun (see below).

Nutrition

Calories: 64kcal | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 29mg | Potassium: 167mg | Vitamin A: 14IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

No Carb Sherbet Pops

These no carb sherbet (er, sherbert as I was raised to call it) pops are proof that going low carb does not mean getting no flavor. Packed with your favorite gelatin flavor (in our case yummy raspberry), it’s the perfect treat for a hot day. Or cool day, as was the case here. I made pops, but you can also just pour the sherbet mixture into single-serve cups and freeze them.

The original recipe for no carb sherbet pops calls for using a small 4-serving box of gelatin, which is perfect. For double the flavor use the bigger 0.6 ounce box.

No Carb Sherbet Pops

Make Some For The Adults, Too

For an adult version, substitute wine or champagne for the club soda. If you don’t mind a few carbs add in some fruit before or after you puree the mixture.

I admit that any time I get to break out my popsicle molds I get all giddy. I know that fun times and good flavors are coming!

Popsicles Molds, Ozera Set of 6 Reusable Ice Pop Molds Easy Release Popsicle Maker Molds Cream Popcical Molds for Homemade Popsicles With Funnel & Cleaning Brush
Popsicles Molds, Ozera Set of 6 Reusable Ice Pop Molds Easy Release Popsicle Maker Molds Cream Popcical Molds for Homemade Popsicles With Funnel & Cleaning Brush

For another no-carb summer treat, try my sno-cones and my cherry Slurpee, which can also be made low-carb. My orange dreamsicle is fantastic, but sadly, not low-carb.

No Carb Sherbet Pops
Print Pin
5 from 1 vote

No Carb Sherbet Pops

These no carb sherbet (er, sherbert as I was raised to call it) pops are proof that going low carb does not mean getting no flavor. Packed with your favorite gelatin flavor (in our case yummy raspberry), it’s the perfect treat for a hot day. 
Course Dessert
Cuisine American
Keyword dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 pops
Calories 10kcal
Author Mike

Equipment

Ingredients

  • 1 0.3 ounce flavored gelatin sugar-free. Use your favorite flavor. For extra flavor, use a 0.6 ounce box.
  • â…“ cup water boiling
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract
  • â…“ cup club soda cold, plus more
  • 1 ½ cup ice crushed

Instructions

  • Place Jello-O into a medium-sized bowl.
  • Add the boiling water and stir until the Jell-O is dissolved.
  • Whisk in the heavy whipping cream, vanilla and 1/3 cup of soda water.
  • Place the ice into a blender.
  • Add the Jell-O mixture and puree until smooth. If the mixture is too thick add more club soda, a bit at a time.
  • Pour into popsicle molds and freeze until set.

Notes

You can substitute whole milk for the cream.

Nutrition

Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 7mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Chili Crunch Burger

I’ve been jonesin’ really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I fired up my grill and proceeded to make a big ole chili crunch burger. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!

Chili Crunch Burger

Grab Some Paper Towels, You’ll Need Them

There is nothing but goodness in every bite of this chili crunch burger. Chili and yummy burger juices will run down your arm. That goes with my ‘messier is better’ motto. Melted cheese will drip onto your plate. That’s why you want to keep a few extra Fritos around so you can scoop up the fallen chili and cheese. It’s like having bonus dip on your plate.

Fresh Is Best, But Canned Is Ok Too

Although I prefer fresh jalapenos, sometimes they aren’t available. That’s when I substitute canned (not pickled) chopped jalapenos. My favorite are fire-roasted. The roasting adds a great sweet charred flavor to any dish.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my creamy mushroom burger.

Chili Crunch Burger
Print Pin
5 from 2 votes

Chili Crunch Burger

 I fired up my grill and proceeded to make a big ole chili crunch burger. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!
Course Main
Cuisine American
Keyword burgers, chili, corn chips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 496kcal
Author Based on a recipe from King’s Hawaiian

Equipment

Ingredients

Instructions

  • Place beef in a large bowl.
  • Season with salt, pepper and cayenne and mix well. Form into 8 1/4 pound patties.
  • Grill burgers as desired.
  • Place cooked patties on bun bottoms.
  • Top with cheese, a few tablespoons of the chili, the onion, and jalapeno.
  • Add a few corn chips and the bun top and serve (with paper towels!).

Notes

Too spicy? Use Monterey jack cheese instead.

Nutrition

Calories: 496kcal | Carbohydrates: 24g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 406mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

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.

Very few things are as addictive as chorizo-stuffed Fritos made on the Char-Broil Big Easy. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Spicy Chorizo

Just about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.

Caution! Hot!

Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating. You can also make these great Fritos on your grill.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

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

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Chorizo-Stuffed Fritos on the Char-Broil Big Easy
Print Pin
4 from 1 vote

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, corn chips, sausage, stuffed
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 271kcal
Author Mike

Equipment

Ingredients

  • 2 bags Fritos Scoops grab 2 bags in case it’s hard to find the perfectly-shaped chips
  • 1 pound Mexican chorizo cooked, finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
  • 2 cups shredded cheese extra sharp cheddar or pepperjack work great!
  • 1 cup Ranch salad dressing
  • 2 tablespoons chipotle peppers in Adobo sauce or more, to taste, chopped, along with some of the adobo sauce
  • 4 green onions sliced thin, for garnish

Instructions

  • Fire up your Big Easy.
  • Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
  • Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
  • Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
  • Remove the rack and let cool slightly.
  • While the chips are cooling whisk together the dressing and chipotle with adobo.
  • Serve chips drizzled with the sauce and garnished with green onions.

Notes

You’ll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.

Nutrition

Calories: 271kcal | Carbohydrates: 4g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 639mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Fat Johnny’s Cheesy Cornbread

Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome food blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s cheesy cornbread, one of our all-time favorites. We absolutely love the addition of sweet corn to cornbread. It not only adds a little ‘pop’ to every bite, it adds a sweetness and it helps keep the cornbread moist. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor, this is nothing but fantastic.

Fat Johnny's Cheesy Cornbread

Try It Classic First. Then Kick It Up.

Just about anything can be added to Fat Johnny’s cheesy cornbread. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything. But at least the first time, you have to make it the way Chef makes it because it’s out-of-this-world fantastic. You won’t want to make cornbread any other way again.

We cooked the cornbread in round pans, but of course you can use muffin tins instead. You can also use a cast iron skillet. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking. Just slide a toothpick into the centers. If it comes out clean, the cornbread is ready to take out and serve!

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try some delicious Fat Johnny’s goulash.

Fat Johnny's Cheesy Cornbread
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5 from 1 vote

Fat Johnny’s Cheesy Cornbread

We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor.
Course Side
Cuisine American
Keyword cheesy, cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 284kcal
Author Chez John

Equipment

Ingredients

Instructions

  • Preheat your oven to 375 F.
  • Set out two medium bowls.
  • In one bowl, gently stir together all of the wet ingredients.
  • In the other bowl stir together the dry ingredients.
  • Fold the wet ingredients into the dry, forming a batter. If it’s too clumpy add more buttermilk, a little at a time, and stir.
  • Pour batter into a muffin tin or pie pan.
  • Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.

Notes

Substitute pepper jack for the cheddar for  a nice little kick.

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 617mg | Potassium: 179mg | Fiber: 3g | Sugar: 6g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Bistro Burgers

I was jonesin’ for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers were so good that my wife said “You’re making these again, and soon” after only one bite. Of course, there’s bacon. And a fried egg (burgers and fried eggs were meant for each other). But the kicker? Frisee lettuce tossed with Dijon, shallots and a bit of the drippings from the bacon. My goodness they were great!

Bistro Burgers

Don’t Mess With Perfection

There is nothing I can think of that could possibly make these Bistro burgers any better other than to have made more of them. The Dijon wasn’t too strong (sometimes, too much mustard can be a bad thing), and in fact it was outstanding. Every bite was packed with the perfect tastes.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my deluxe Bistro Burger. It has the added kick of horseradish!

Bistro Burgers
Print Pin
5 from 1 vote

Bistro Burgers

There is nothing I can think of that could possibly make these Bistro burgers any better other than to have made more of them. The Dijon wasn’t too strong (sometimes, too much mustard can be a bad thing), and in fact it was outstanding. Every bite was packed with the perfect tastes.
Course Main
Cuisine American
Keyword burgers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 722kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • 4 slices bacon
  • 1 ½ pounds ground beef divided into 4 patties
  • Kosher salt
  • ground black pepper
  • 4 large eggs
  • 4 hamburger buns
  • 1 tablespoon Dijon mustard plus more for spreading
  • 1 shallot sliced thin
  • 1 bunch frisee lettuce torn

Instructions

  • Fire up your grill.
  • Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate.
  • Reserve all but 1 tablespoon of the bacon drippings.
  • Season the burger patties and place on the grill.
  • While the burgers are cooking fry the egg in the skillet. Remove.
  • Cook burgers until they reach the desired doneness.
  • Toast buns as desired.
  • Whisk 1 tablespoon of the Dijon and 1 tablespoon of the reserved bacon drippings. Stir in the shallots then toss the frisee into the mixture, coating
  • Slather buns with a bit more of the Dijon.
  • Add the cooked patties, bacon, egg, frisee and bun tops. Enjoy!

Notes

Good buns make for good burgers!

Nutrition

Calories: 722kcal | Carbohydrates: 23g | Protein: 43g | Fat: 49g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 321mg | Sodium: 589mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 6mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black