Author: Mike

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

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

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

Shrimp Heaven

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

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

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

Also try my easy grilled Cajun shrimp.

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

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

Everything about this dish is fantastic.
Course Appetizer or Main
Cuisine American
Keyword grilled, shrimp
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 603kcal
Author Inspired by a recipe from Cajun Delights

Equipment

Ingredients

Cajun Butter

Spicy Grilled Shrimp

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

Lemon Remoulade Sauce

Instructions

Lemon Remoulade Sauce

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

Cajun Butter

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

Spicy Grilled Shrimp

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

Notes

Also great served with cocktail sauce.

Nutrition

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

Nutritional values are approximate.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Copycat McDonald’s Big Xtra Burger

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

Copycat McDonald's Big Xtra Burger

Ok, So I Made A Change…

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

Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds
Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds

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

Copycat McDonald's Big Xtra Burger
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5 from 1 vote

Copycat McDonald’s Big Xtra Burger

A tasty, bigger version of Burger King's The Whopper.
Course Main
Cuisine American
Keyword copycat, McDonald’s
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Calories 654kcal

Equipment

Ingredients

Instructions

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

Notes

Hungry? Make two patties.

Nutrition

Calories: 654kcal | Carbohydrates: 36g | Protein: 32g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 4247mg | Potassium: 1116mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1318IU | Vitamin C: 16mg | Calcium: 352mg | 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

Spicy Hot Meatloaf using a Grill

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

Spicy Hot Meatloaf using a Grill

The Meatloaf Of Dreams

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

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

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

Spicy Hot Meat Loaf using a Grill
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5 from 1 vote

Spicy Hot Meatloaf using a Grill

Delicious grilled meatloaf with a nice kick.
Course Main
Cuisine American
Keyword grilled, meatloaf
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 8
Calories 272kcal
Author Inspired by a recipe from Old Dave

Equipment

Ingredients

Instructions

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

Notes

Use regular sausage and substitute French fried onions for the jalapenos for a non-spicy version.

Nutrition

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

Nutritional values are approximate.

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

Slow Cooker Ground Beef Chili

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

Slow Cooker Ground Beef Chili

That Pasta Thing

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

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

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

Also try my slow cooker Sloppy Joes.

Slow Cooker Ground Beef Chili
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4 from 1 vote

Slow Cooker Ground Beef Chili

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

Equipment

Ingredients

Instructions

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

Notes

You can use ground Italian sausage instead of beef. 

Nutrition

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

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Pepperoni Pizza Hamburger Helper

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

Pepperoni Pizza Hamburger Helper

This Is The Real Deal

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

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try some cheeseburger hamburger helper.

Pepperoni Pizza Hamburger Helper
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5 from 1 vote

Pepperoni Pizza Hamburger Helper

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

Ingredients

Instructions

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

Notes

Add sliced mushrooms in with the pepper and onion for a nice twist.

Nutrition

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

Nutritional values are approximate.

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)

Garlic Cheeseburgers

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

Garlic Cheeseburgers

Nothing Fancy. Just Delicious.

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

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

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

Garlic Cheeseburgers
Print Pin
5 from 1 vote

Garlic Cheeseburgers

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

Equipment

Ingredients

For the burger seasoning

For the garlic butter

  • ½ cup butter
  • 2 teaspoons garlic minced

For the burgers

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

Instructions

For the burger seasoning

  • Combine all ingredients in a small bowl.

For the garlic butter

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

For the burgers

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

Notes

Keep the seasoning on hand for all your burgers.

Nutrition

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

Nutritional values are approximate.

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

Sous Vide Snow Crab Legs

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

Sous Vide Snow Crab Legs

Flavor-Packed Crab Greatness

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

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

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

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Anova Culinary Sous Vide Precision Cooker Nano 2.0
Anova Culinary Sous Vide Precision Cooker Nano 2.0

Also try my sous vide shrimp cocktail.

Sous Vide Snow Crab Legs
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5 from 1 vote

Sous Vide Snow Crab Legs

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

Equipment

Ingredients

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

Instructions

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

Notes

Great served with clarified butter for dipping.

Nutrition

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

Nutritional values are approximate.

Anova Culinary Sous Vide Precision Cooker Nano 2.0
Anova Culinary Sous Vide Precision Cooker Nano 2.0

Roasted Red Pepper Polenta

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

Roasted Red Pepper Polenta

Quality Broth Makes Great Polenta

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

Mezzetta Roasted Red Bell Peppers, 16 Ounce
Mezzetta Roasted Red Bell Peppers, 16 Ounce

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

Roasted Red Pepper Polenta
Print Pin
5 from 1 vote

Roasted Red Pepper Polenta

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

Equipment

Ingredients

Instructions

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

Notes

Also great with cheddar or pepper jack cheeses.

Nutrition

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

Nutritional values are approximate.

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)

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day. Tender meatballs (you can use pre-cooked or make your own, whatever floats your boat!). Creamy sauce (I could’ve eaten a bowl of the sauce when no one was watching). Just what I wanted. Simple comfort food at its best.

Slow Cooker Meatball Stroganoff

Super Easy And Delicious

I used store-bought meatballs from the freezer section because, hey, they were on sale! That and I didn’t have time to make meatballs from scratch for this slow cooker meatball stroganoff. If you do use homemade meatballs make sure you cook them fully first. You do still want to get a bit of a sear on the outside. Texture is important when cooking in a slow cooker and that sear will give you just that. Plus the yum-yums leftover in the pan after browning the meatballs really makes the sauce taste fantastic. Don’t just throw the meatballs into the crockpot as is, brown them first!

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Mongolian beef.

Slow Cooker Meatball Stroganoff
Print Pin
5 from 1 vote

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day.
Course Main
Cuisine American
Keyword crockpot, meatballs, slow cooker
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 323kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the meatballs and brown on all sides to give the meatballs a little texture. Remove to a slow cooker sprayed with non-stick spray.
  • Add the tomato paste, Worcestershire sauce, salt and flour to the skillet. Scrape up any yum-yum bits that are on the bottom of the skillet and saute for 1 minute.
  • Stir in the broth and reduce the heat to medium and bring to a simmer.
  • Stir in the sherry.
  • Fold in the sour cream. Stir well and pour over the meatballs.
  • Cover and cook on low for 4 hours.
  • Serve over hot cooked egg noodles.

Notes

Also good served over pasta or rice.

Nutrition

Calories: 323kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 366mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

My local grocery store puts the hot-out-of-the-roaster rotisserie chickens near the entrance for a reason. They know the aroma will drive me crazy and get me to hankerin’ for rotisserie chicken. What they don’t know is it actually makes me crave my quick fix rotisserie chicken-seasoned potato chips instead! Yep, that same great flavor as the classic chicken, all on a crunchy chip! Ready in minutes, these are some highly addictive snacks! I recommend making a big batch and serving these at the next game party at your house. Everyone will be pleasantly surprised as they enjoy these totally different chips!

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

Go Heavy On The Seasoning

I recommend that you use a ‘heavy hand’ when it comes time to add the seasoning to your quick fix rotisserie chicken-seasoned potato chips. Get some on each and every chip. Front and back. Edge to edge. Be gentle with the chips as you stir them, too. Even with thick chips you might break them if you stir them too hard. Nice and easy is what you are looking for. No one wants broken, dinky-sized chips. They want big, crunchy, heavily-seasoned chips!

I prefer to use wavy chips for this recipe. The ridges capture the seasoning better, so more sticks to the chips. That’s why we’re here, right? More seasoning!

McCormick Perfect Pinch Rotisserie Chicken Seasoning, 5 oz
McCormick Perfect Pinch Rotisserie Chicken Seasoning, 5 oz

Also try my quick fix parmesan garlic potato chips.

Quick Fix Rotisserie Chicken-Seasoned Potato Chips
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5 from 1 vote

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

For something different, you can't beat these chips!
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal
Author Inspired by a recipe from Simple Comfort Food

Equipment

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Notes

Be gentle when stirring to avoid breaking the chips.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | 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)