Author: Mike

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am. Fun to make. Fun to look at, a bit gooey and a bit sticky. And oh yes, of course, fun to eat. Use any colors of Peeps you want. You can make a pretty good sized batch in no time. Perfect for Easter, but also perfect to make and eat all by yourself! Why, I didn’t even notice that a few ‘disappeared’ while I was making them…

Peeps-Stuffed Oreos

Fun To Make. Even More Fun To Eat!

If you want to make a double-stuffed version of my Peeps-stuffed Oreos, just double the amount of Peeps and place the melted mixture on ALL cookie sides instead of just one. Then just put the two halves together. Bam!

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Also try my Peeps chips.

Peeps-Stuffed Oreos
Print Pin
5 from 2 votes

Peeps-Stuffed Oreos

The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am.
Course Snack
Cuisine American
Keyword cookies, peeps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 snacks
Calories 70kcal
Author Mike

Equipment

Ingredients

  • 10 Peeps your favorite color
  • 20 Oreos there are about 36 in a 14 1/2 ounce package

Instructions

  • Place Peeps in a medium sauce pan over medium-low heat with a 1/2 tablespoon of water.
  • Separate the Oreo cookie halves.
  • Scrape the filling into the pan with the Peeps.
  • Stirring occasionally, melt the Peeps. Make sure all the lumps are gone and the mixture is smooth.
  • Place half the Oreo cookies logo-side down onto a baking sheet that has been lined with parchment paper. This will make cleanup easier.
  • Remove the melted Peeps from the heat and let cool just enough so the mixture isn’t runny.
  • Using a 1/2 tablespoon measure, scoop melted Peeps into the center of the cookies. Add just enough that the mixture gets near the cookie edge. If your mixture is too runny (hot) it might run over the sides. You’ll get a feel for it after doing your first cookie or two.
  • Add the remaining cookie halves logo-side up on top of the Peeps-topped Oreos.
  • Let cool completely before serving. You can also stick them in the fridge for 15 minutes to set quicker.

Notes

Store any leftover cookies in the fridge.

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 57mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Baked Smothered Chicken Burritos

After making a big batch of slow cooker Mexican chicken I knew what was next. Burritos. But not just regular ole burritos. Burritos filled with spicy, tender, juicy chicken, topped with a fantastic creamy sauce full of cheese and fire-roasted green chiles. Served garnished with tomatoes, avocado and chopped cilantro. These baked smothered chicken burritos made for a fantastic dinner. I was pretty darned proud of myself because I felt this was one of the best dishes I’d made. I’d make this again in a heartbeat!

Baked Smothered Chicken Burritos

Wonderful, Bite After Bite

I loved that these baked smothered chicken burritos have a bit of crunch to them, thanks to spending a few minutes under the broiler. You don’t have to get them super crunchy, or crunchy at all, but it adds a nice textural contrast to the moist soft chicken.

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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Also try my Mexican breakfast taco.

Baked Smothered Chicken Burritos
Print Pin
5 from 1 vote

Baked Smothered Chicken Burritos

These baked smothered chicken burritos made for a fantastic dinner.
Course Main
Cuisine American
Keyword baked, burrito, chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 200kcal
Author Based on a recipe from Carlsbad Cravings

Equipment

Ingredients

For the burritos

For the cream sauce

Instructions

For the burritos

  • Preheat oven to 400 F.
  • Line a large baking sheet with foil.
  • Lay tortillas out on a flat surface.
  • Spoon 1/2 cup of the chicken into the center of each tortilla. Top with a small handful of cheese.
  • Roll the tortilla up like a burrito and place onto a baking rack seam-side down.
  • Place rack onto the lined baking sheet and bake for 20 minutes.
  • Place burritos under the broiler for 1-2 minutes until crispy. Flip and broil the other side until crispy, about a minute.
  • Remove from the oven and plate topped with the cream sauce and your favorite toppings.

For the cream sauce

  • Warm the chicken broth in a small sauce pan.
  • Melt the butter with the oil in a medium sauce pan over medium heat.
  • Whisk in the flour and cook, stirring, 2-3 minutes or until the flour has cooked.
  • Slowly add the broth while whisking. Cook until thickened, whisking constantly.
  • Add the cumin, salt and pepper and stir.
  • Remove from heat and whisk in the sour cream. Then add the chiles and cheese. Stir to melt.
  • Add hot sauce to taste, stir, and serve.

Notes

Serve with avocado slices.

Nutrition

Calories: 200kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 516mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.

Slow Cooker Mexican Chicken

Tender Juicy Deliciousness

I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

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No Mas, No Mas

If you are worried about the heat level in this chicken because of the hot salsa, my first reaction would be to tell you “Don’t worry”. It and the chipotle powder don’t add a lot of heat. But that’s me. And I like a little kick to my dishes. You might not. So if they worry you, there’s a simple solution. Use mild salsa instead. And for the chipotle powder substitute smoked paprika. You’ll still get the smokiness like with chipotle powder but without the heat.

The Other Chicken

I used chicken breasts in this dish. Honestly, I’m usually not a white meat guy. I prefer dark. More flavor. More juicier. If you’re like me, don’t hesitate to substitute boneless, skinless chicken thighs. Or do a mix of both. Whichever you prefer. Because dark meat tends to be fattier you may want to skim a bit of any residual fat that might rise to the top of your slow cooker as the chicken cooks.

Also try my baked smothered chicken burritos!

Slow Cooker Mexican Chicken
Print Pin
4 from 1 vote

Slow Cooker Mexican Chicken

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
Course Main
Cuisine American
Keyword chicken, crockpot, Mexican, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 338kcal
Author Based on a recipe from Carlsbad Cravings

Equipment

Ingredients

Instructions

  • Rub the chicken with the oil and place into a slow cooker set on low.
  • In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  • Cook for 7 hours, stirring occasionally.
  • Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  • Return to the slow cooker and cook another hour, stirring occasionally.
  • Depending on the dish, you may want to drain the chicken before using.

Notes

Serve on tacos, tortillas or nachos.

Nutrition

Calories: 338kcal | Carbohydrates: 19g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1442mg | Potassium: 1032mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1037IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.

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Flower Pretzel Bites

I’m always on the lookout for something cute to make for Easter. Like deviled pastel eggs. When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.

Flower Pretzel Bites

Get Colorful!

I mixed it up. Some yellow petals. A few pink. Some blue. Go crazy. And they don’t have to be perfect. What you end up with are pretty, crunchy, chocolatey single-bite morsels of happiness! And if you’re super duper picky, make sure you place the candies so that the ‘m’ is turned down.

Pastel M&Ms can be hard to find. The closer to Easter it is the easier they are to locate. You can substitute other types of chocolate candies if you want. Just try to find some with lighter, Easter-like colors. Make sure they are not really soft as they’ll melt when they hit the melted chocolate. You want something with a bit of a shell.

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Another favorite Easter-time treat of mine is my Peeps-stuffed Oreos. Yes. Peep-stuffed Oreos. Boom. At Christmas time I make a treat similar to these flower pretzel bites, reindeer noses.

Flower Pretzel Bites
Print Pin
5 from 1 vote

Flower Pretzel Bites

When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.
Course Appetizer
Cuisine American
Keyword pretzel bites
Prep Time 30 minutes
Cook Time 15 minutes
Servings 24 bites
Calories 164kcal
Author Mike

Ingredients

Instructions

  • First thing you want to do is put the ingredients into 3 different bowls, leaving out any broken pretzels, chocolates or candies.

Working in batches:

  • Top the pretzels with the white chocolate melts and place on a microwave safe plate. Microwave on 50% (I found that the defrost setting also works well) until the chocolates are melted.
  • Carefully remove the plate (it might be hot!).
  • Place a single M&M in the center of each melt and press it down just slightly. Add 6-7 more candies around the edges.
  • Place the plate into the fridge until the candies are set. You can also leave them out at room temperature to set, but they’ll take a little longer to do so.

Notes

For maximum cuteness, make the sure ‘M’ on the M&Ms is face-down.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 1mg | Fiber: 1g | Sugar: 18g | Calcium: 64mg | Iron: 1mg

Nutritional values are approximate.

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Bacon-Wrapped Lit’l Smokies 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.

Bacon-wrapped Lit’l Smokies on the Char-Broil Big Easy have been on my radar for a few weeks now. I was just waiting for a nice day to fire up and make a big ole batch of them. That nice day came, and boy, was it ever a glorious day (food-wise and weather-wise!). I can’t even begin to tell you just how great these little bites are. They are the perfect appetizers. Crunchy, yummy bacon. Fire-eater rub (or whatever rub or seasoning you prefer). And of course, little sausages. You cannot stop eating them. They’re like popcorn. In minutes, you’ve eaten more than you thought and they’re all gone!

Bacon-Wrapped Litl Smokies on the Char-Broil Big Easy

Eat ‘Em Like Popcorn

I served these little morsels with warmed spicy BBQ sauce for dipping. A nice creamy mustard dipping sauce would be great too. Or Sriracha. And you can never go wrong with Ranch or blue cheese dressings.

Or just pop them in your mouth and enjoy!

Anything wrapped in bacon is going to taste great, like these bacon-wrapped lit’l smokies on the Char-Broil Big Easy. Check out my bacon-wrapped tater tots, also made on the Char-Broil Big Easy. Or some bacon-wrapped shrimp!

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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!

Bacon-Wrapped Lit'l Smokies on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Bacon-Wrapped Lit’l Smokies on the Char-Broil Big Easy

I served these little morsels with warmed spicy BBQ sauce for dipping. A nice creamy mustard dipping sauce would be great too. Or Sriracha. Or just pop them in your mouth and enjoy!
Course Appetizer
Cuisine American
Keyword bacon, Big Easy, Char-Broil, cocktail, sausage
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 45 Lit’l Smokies
Calories 72kcal

Equipment

Ingredients

Instructions

  • Place the bacon into the freezer for 30 minutes.
  • Slice the bacon into thirds and sprinkle with the rub.
  • Place a cocktail sausage at the end of each piece of bacon and roll up.
  • Place seam-side down into the Big Easy basket.
  • Fire up your Big Easy and insert the basket full of smokies.
  • Cook for around 20 minutes or until the bacon starts to crisp (it will crisp up more as it cools, so do not over-cook it). The top pieces may get done before the bottom. If that happens, simply remove the bunk bed basket and continue cooking the sausages on the lower level.
  • Let cool slightly before serving.
  • Serve with your favorite dipping sauce.

Notes

Note: To cook an entire package of cocktail sausages at once in your Big Easy you’ll need the Bunk Bed basket.
.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 4IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

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Low-Carb Gumbo

We are cutting back on the number of carbs we are eating. Which means I had to find a still-great but lighter version of one of my favorite dishes, gumbo. This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux). Don’t expect to be disappointed, thinking the loss of all those carbs means a loss of flavor. This is an amazing gumbo, without the carbs.

Low-Carb Gumbo

That Little Something

You wouldn’t expect liquid smoke in a gumbo, and I know, some folk just think liquid smoke is evil, but without a roux, this low-carb gumbo needs something, and that hint of smoke is it. You can omit it if you like, but you’ll want to substitute something smoky. I recommend smoked salt as a substitution. If you use it instead, just leave out the kosher salt.

I like to use my good ole trusty Dutch oven to make this gumbo 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!

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If you aren’t counting your carbs and are craving a more traditional gumbo, check out my favorite recipe here. If you’re short on time, my quick fix gumbo is ready in no time!

Low-Carb Gumbo
Print Pin
5 from 1 vote

Low-Carb Gumbo

This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).
Course Main
Cuisine American
Keyword gumbo
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 588kcal
Author Based on a recipe from RouxBDoo’s Cajun and Creole Food Blog

Equipment

Ingredients

Instructions

  • Melt the butter in a large pot over medium heat.
  • Add the onion and saute until starting to soften.
  • Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
  • Stir and saute until the vegetables soften.
  • Add the okra and cook until it is tender.
  • Add the Andouille and chicken.
  • Stir and let cook for 5 minutes.
  • Add the Rotel, Worcestershire, and liquid smoke. Stir.
  • Add in the chicken stock and bring mixture to a boil.
  • Reduce to a simmer and let simmer for 1 hour.
  • Stir in the green onions, shrimp, and filé powder.
  • Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.

Notes

This recipe is great made with rotisserie chicken.

Nutrition

Calories: 588kcal | Carbohydrates: 12g | Protein: 58g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1471mg | Potassium: 877mg | Fiber: 1g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 5mg

Nutritional values are approximate.

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Fire-Eater Reverse-Seared Prime Rib

Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub. Truly an epic dinner, and just enough for the two of us. And fortunately, this approach can easily be scaled to any size roast that will still fit on your grill.

Fire-Eater Reverse-Seared Prime Rib

What Is This Reverse-Searing Thing?

Reverse-searing requires that you cook the meat fully over a fairly low heat. This ensures that the meat cooks evenly. With high heat the outer edges will cook first, before the inside. Once the meat is almost done the grill is cranked to absolutely maximum temperature and the roast is then quickly seared on each side. This adds a great crust and grill flavor. This Fire-Eater Reverse-Seared Prime Rib is perfect.

Drippings

If you are hoping to get some drippings to make au jus to go with the roast, set an aluminum pan underneath the meat while cooking. You’ll have to use a pan that is only as big as the roast, as the drippings will burn if the pan is too close to the heat source. I didn’t have a pan that would work, so instead I made my just-as-good homemade au jus.

Get yourself a good set of grill tools for this prime rib and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

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Also try my grilled rib roast with gravy. Same idea, but not reverse-seared or as spicy but oh so good.

Fire-Eater Reverse-Seared Prime Rib
Print Pin
5 from 1 vote

Fire-Eater Reverse-Seared Prime Rib

Oh pinch me. Just pinch me. I thought I was dreaming when I first took a bite of fire-eater reverse-seared prime rib. Beyond flavorful. Beefy. Juicy. Cooked perfectly even throughout. And just a hint of spicy from the fire-eater rub.
Course Main
Cuisine American
Keyword prime rib, spicy
Prep Time 13 hours
Cook Time 30 minutes
30 minutes
Total Time 13 hours
Servings 4
Calories 1353kcal
Author Mike

Ingredients

Instructions

  • Rub the roast with the rub. If the bones have been cut from the roast but are tied back on, sprinkle some rub in between the meat and the bones.
  • Wrap in foil and place in the fridge for 12 hours.
  • The day of cooking, remove the roast from the foil and let sit at room temperature for 1 hour.
  • Fire up your grill for indirect 225 F cooking.
  • Place the roast over indirect heat and cook until the meat is within 10 degrees of your desired temperature. Desired temperatures for beef are below, so just subtract 10 from the one you want (Rare – 120 F, Medium Rare – 130 F, Medium – 140 F, Medium Well – 155 F, Well Done – 170 F).
  • Remove meat from grill and cover in foil while you crank up your grill as high as it’ll go, at least 500 F.
  • Return meat to grill over direct heat and sear on each side for 1 minute.
  • Remove, cover in foil and let rest 30 minutes before slicing and serving.

Notes

Cooking times will vary on the size of the roast. Count on around 20 minutes per pound, plus at least 30 minutes resting time. I made this on a gas grill because it’s easier to get it to a high enough temperature to sear the meat in the end. If you are using charcoal you’ll want to have a chimney or two of lit, hot coals on hand to help speed up the searing process.

Nutrition

Calories: 1353kcal | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Cholesterol: 274mg | Sodium: 202mg | Potassium: 1002mg | Calcium: 34mg | Iron: 6mg

Nutritional values are approximate.

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Bayou Sloppy Joes

It doesn’t take much to kick up a normal ole Sloppy Joe dish and make it something special. Add some bold Bayou-inspired flavors, take a bite, and you’ll be asking yourself why you didn’t make this a lot sooner. And there’s no reason to be shy with the hot sauce, either. I usually make a double batch of these Bayou Sloppy Joes and freeze some for later. It’s perfect for a quick lunch.

Bayou Sloppy Joes

A Delicious Twist On The Classic

If you aren’t a big fan of hot sauce, just substitute a few splashes of Worcestershire sauce. No harm, no foul! These Bayou Sloppy Joes are great either way.

I like to use my good ole trusty Dutch oven to make these Sloppy Joes 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!

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Also try my Philly cheesesteak Sloppy Joes and my crazy-easy slow cooker Sloppy Joes!

Bayou Sloppy Joes
Print Pin
5 from 1 vote

Bayou Sloppy Joes

I usually make a double batch of these Bayou Sloppy Joes and freeze some for later. It’s perfect for a quick lunch.
Course Main
Cuisine American
Keyword Cajun, sloppy Joes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 513kcal

Equipment

Ingredients

Instructions

  • Brown the ground beef in a large skillet over high heat.
  • Drain any excess fat.
  • Add all of the remaining ingredients except for the buns. Stir.
  • Reduce heat to a simmer, cover, and let simmer for 30 minutes, stirring occasionally.
  • Stir in more hot sauce as desired.
  • Serve on buns.

Notes

I love to serve these sandwiches with tater tots or onion rings!

Nutrition

Calories: 513kcal | Carbohydrates: 46g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 947mg | Potassium: 739mg | Fiber: 3g | Sugar: 22g | Vitamin A: 565IU | Vitamin C: 38mg | Calcium: 130mg | Iron: 4mg

Nutritional values are approximate.

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Slow Cooker Lone Star State Chili

Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day. This is a great, easy chili.

Slow Cooker Lone Star State Chili

Nice Chili With Nice Heat

For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. Especially to this slow cooker Lone Star State chili. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.

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Although it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor. In fact, I might just say it is a requirement!

Also try Roger Staubach’s chili-in-a-bag.

Slow Cooker Lone Star State Chili
Print Pin
5 from 2 votes

Slow Cooker Lone Star State Chili

This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.
Course Main
Cuisine American
Keyword chili, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 520kcal
Author Mike

Equipment

Ingredients

Instructions

  • Lightly brown the bacon and chuck in a large skillet.
  • Drain and transfer to a slow cooker set to low.
  • Add remaining ingredients.
  • Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.

Notes

Great served with cornbread.

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 47g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 652mg | Potassium: 1045mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2869IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 6mg

Nutritional values are approximate.

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Italian Meatballs and Gravy Grilled Country Style

Well, that does it for my search for the perfect meatballs and gravy. I’m done looking. These Italian meatballs and gravy, grilled country style, were absolutely fantastic. I used our Italian meatball recipe, which makes the best, tasty and tender meatballs you can find. We love them. I grilled them, but you can bake or smoke them instead. If you do grill your meatballs, use a skillet over the hot coals to make the gravy once the meatballs are done.

And as great as the meatballs were, the gravy is a new level of insanely tasty. Beef broth and coffee. Brilliant. And just a touch of garlic powder. Not only smooth, creamy, and tasty, but the gravy also has a really nice light coffee aroma.

Italian Meatballs and Gravy Grilled Country Style

The Perfect Combination

I served the grilled Italian meatballs and gravy grilled country style with our new favorite, creamy mashed cauliflower. You seriously cannot tell that you aren’t eating mashed potatoes, specially when they are covered in the fantastic country style gravy for the meatballs.

I recommend that you use a grill basket when making this dish if you decide to grill the meatballs. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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I can’t recommend this dish enough. You can of course substitute your own meatball recipe, or use pre-cooked. You’ll want to try my Salisbury steak meatballs too.

Italian Meatballs and Gravy Grilled Country Style
Print Pin
5 from 1 vote

Italian Meatballs and Gravy Grilled Country Style

As great as these meatballs were, the gravy is a new level of insanely tasty. Beef broth and coffee. Brilliant. And just a touch of garlic powder. Not only smooth, creamy, and tasty, but the gravy also has a really nice light coffee aroma.
Course Main
Cuisine American
Keyword gravy, Italian, meatballs
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 4 servings
Calories 624kcal
Author Based on a recipe from The BBQ Pit Boys

Equipment

Ingredients

For the meatballs

  • 2 pounds Italian meatballs I used our fantastic version, found here. Frozen pre-cooked meatballs can be used too.

For the gravy

Instructions

For the meatballs

  • Cook the meatballs. I grilled ours over indirect heat for about 45 minutes. You can also bake them until done.
  • Serve with gravy.

For the gravy (for extra flavor, make the gravy in a skillet on the grill after the meatballs are done)

  • Melt the butter in a medium saucepan over medium-high heat.
  • Whisk in the flour and cook, stirring constantly, until the flour is cooked and the mixture is thick.
  • Add in the crumbled meatball, garlic powder, coffee, and broth. Stir.
  • Bring mixture to a boil, then reduce to a simmer, and let simmer, stirring often, until thickened.

Notes

The gravy is great over chicken fried steak or chicken, too.

Nutrition

Calories: 624kcal | Carbohydrates: 14g | Protein: 45g | Fat: 47g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1529mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 5mg

Nutritional values are approximate.

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