Author: Mike

Homemade Catalina Salad Dressing

We loved this simple and delicious homemade Catalina salad dressing. Why would you buy dressing at the store when you can make an even better version at home? Just toss some simple ingredients that you probably already have on-hand into a blender. Pulse a few times, then transfer to a Mason jar. You end up with a fantastic tasting dressing. And you have a healthier dressing for a fraction of the cost of store-bought.

For a little different flavor, substitute honey for the white sugar.

Homemade Catalina and Italian Salad Dressings

Homemade Dressings Are Always Better

On the right is my homemade Italian dressing. It’s not only great tasting too, it is also just as easy to make as this Catalina dressing.

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This dressing is great on my Mason jar salad.

Homemade Catalina and Italian Salad Dressings
Print Pin
5 from 1 vote

Homemade Catalina Salad Dressing

We loved this simple and delicious homemade Catalina salad dressing. Why would you buy dressing at the store when you can make an even better version at home? Just toss some simple ingredients that you probably already have on-hand into a blender.
Course Salad Dressing
Cuisine American
Keyword homemade salad dressing
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 1434kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all but the onion in a blender.
  • Pulse a few times.
  • Add white onion to taste and blend until smooth.
  • Store in the fridge.

Notes

Stir or shake before serving.

Nutrition

Calories: 1434kcal | Carbohydrates: 122g | Protein: 1g | Fat: 110g | Saturated Fat: 89g | Sodium: 3062mg | Potassium: 277mg | Fiber: 1g | Sugar: 117g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

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Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version. And you definitely won’t confuse them with the potluck version that uses lil ole chopped up hot dogs.

Beans and Weenies

Not Like The Canned Stuff

You can use any store-bought sausage in this dish. But for a really tasty version, use some fresh sausage from a local butcher. Nothing beats fresh sausage, no matter what the dish is!

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Also try my smoked blueberry beans and weenies.

Beans and Weenies
Print Pin
4 from 1 vote

Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version
Course Main
Cuisine American
Keyword beans, hot dogs
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 412kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Simmer sausages in 2″ of water for 10 minutes.
  • Cut bacon into 1/2″ pieces and cook in a large saute pan until almost crisp. Remove to a paper towel-lined plate. Reserve the drippings.
  • Add sausage to saute pan and brown lightly on all sides. Remove.
  • Spray a 9″ x 13″ baking dish with non-stick spray. Add in the beans, garlic, onion, and pepper. Stir.
  • Place sausage pieces into the bean mixture, pushing them in.
  • Sprinkle top of dish with Worcestershire sauce (I used about 2 tablespoons).
  • Scatter the jalapenos, green onions and thyme over the top of the dish.
  • Spoon a little of the reserved bacon drippings around.
  • Place in oven on a rack above a baking pan (in case some drips down) and bake for 40 minutes or until bubbly hot.

Notes

You can of course make these using hot dogs instead.

Nutrition

Calories: 412kcal | Carbohydrates: 43g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1249mg | Potassium: 776mg | Fiber: 12g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 4mg

Nutritional values are approximate.

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Sweet-and-Sassy Appetizer Meatballs

Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course. I had some leftover pre-made meatballs, so that’s what I ended up using. The sauce has to be a little sweet. And I want some bite behind that kiss. Know what I mean? These sweet-and-sassy appetizer meatballs are the perfect combination of both.

Sweet-and-Sassy Appetizer Meatballs

Get Sauced

We’re big fans of Grandma Foster’s sauces. The smooth & spicy has just the right amount of kick, and is perfect on ribs, pulled pork… and in these sweet-and-sassy appetizer meatballs! If you don’t have Grandma Foster’s where you’re at, our second-best (and it’s a very close second) is the BBQ sauce from Weber. You can find it at your local grocery store. Of substitute whatever your favorite is. Just make sure it has a little kick to it.

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Also try my slow cooker bourbon cocktail sausages and my peach and chili sauce meatballs.

Sweet-and-Sassy Appetizer Meatballs
Print Pin
5 from 1 vote

Sweet-and-Sassy Appetizer Meatballs

Everyone’s seen them. Everyone’s had them. The key to really good appetizer meatballs? The BBQ sauce. And good meatballs too of course.
Course Appetizer
Cuisine American
Keyword meatballs, spicy, sweet
Cook Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 324kcal
Author Mike

Equipment

Ingredients

Instructions

  • Add cranberry sauce and BBQ sauce to a large saucepan over medium heat. Cook until the cranberry sauce is melted, stirring often.
  • Add the meatballs and cook until heated through, about 10 minutes.

Notes

I served these in a fondue pot to keep them warm, but a crockpot also works well.

Nutrition

Calories: 324kcal | Carbohydrates: 31g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 433mg | Potassium: 315mg | Fiber: 1g | Sugar: 25g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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Bratwurst-Stuffed Mushrooms

I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish. Instead, you could size them down, using smaller mushrooms, and serve them as appetizers.

Bratwurst-Stuffed Mushrooms

Try These Variations, Too!

To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank. Soak the plank in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.

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My Buffalo chicken stuffed mushrooms are good too! Give them a try!

Bratwurst-Stuffed Mushrooms
Print Pin
4 from 1 vote

Bratwurst-Stuffed Mushrooms

I served these bratwurst-stuffed mushrooms as a main dish, but you could size them down, using smaller mushrooms, and serve them as appetizers.
Course Main
Cuisine American
Keyword bratwurst, mushroom
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 1531kcal
Author Mike

Ingredients

  • 1 pound bratwurst cooked, cut into 1/2" thick pieces
  • 4 large mushrooms stems removed
  • pepperjack cheese shredded
  • Pickled jalapenos sliced. optional

Instructions

  • Fill insides of mushrooms with the bratwurst.
  • Top with cheese.
  • Cook on grill over indirect heat until mushrooms start to soften, about 15 minutes. Alternatively, you can cook them in a 350 F oven.
  • Serve topped with jalapeno slices.

Notes

Use smaller mushrooms to make bite-sized appetizers.

Nutrition

Calories: 1531kcal | Carbohydrates: 16g | Protein: 65g | Fat: 133g | Saturated Fat: 45g | Cholesterol: 336mg | Sodium: 3842mg | Potassium: 1871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg

Nutritional values are approximate.

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Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Mexican Breakfast Taco

Hard Shells… Or Soft

You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

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Also try my breakfast po boy.

Mexican Breakfast Taco
Print Pin
4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
Course Main
Cuisine Mexican
Keyword breakfast, Mexican, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 848kcal
Author Based on a recipe from Betty Crocker

Equipment

Ingredients

For the toppings

  • 4 green onions chopped
  • 1 medium tomato seeded, chopped
  • ½ cup lettuce shredded
  • 1 avocado seeded, skinned and chopped
  • ½ cup salsa

Instructions

  • Heat taco shells per package instructions.
  • Meanwhile, brown the chorizo.
  • Remove from pan.
  • Whisk together the eggs and cream.
  • Season with salt and pepper.
  • Cook until set, 3-4 minutes. They should come out looking almost like an omelet.
  • Roughly chop the eggs.
  • To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
  • Add toppings as desired.

Notes

Don’t forget a little hot sauce!

Nutrition

Calories: 848kcal | Carbohydrates: 37g | Protein: 37g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1417mg | Potassium: 660mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1962IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

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Roasted Turkey on the Char-Broil Big Easy

I love my Big Easy Oil-less Turkey Fryer. I originally bought it just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey on the Char-Broil Big Easy.

To make a turkey I inject it with a simple injection sauce (see below). Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. I fire up the cooker and lower the turkey inside. Exactly two hours (10 minutes/pound) later, the turkey is done perfectly and has a great crispy skin! You don’t have to check on it, adjust the temperature, baste it, turn it, talk to it, hover over it…. nothing! And the meat is soooo tasty and soooo tender and juicy!

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.

Roasted Turkey on the Char-Broil Big Easy

Perfect Turkey, Every Time

This is definitely the way I’m doing all future turkeys! Did I mention the easy cleanup? And the fact that it frees up your oven for making sides?  You can fit up to a 16 pound turkey in this cooker. If you have a really big get-together, you’ll want to buy 2 of them! Actually I already own three. I keep one at my parents for the times we spend the holidays with them and I keep two here at home for those times when I need to cook more than just a single turkey at a time. One of my favorite things to cook is and always will be this roasted turkey on the Char-Broil Big Easy!

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Serve your turkey with some of my fantastic maple cranberry sauce!

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

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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!

Roasted Turkey on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Roasted Turkey on the Char-Broil Big Easy

I originally bought my Big Easy just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, turkey
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 turkey
Calories 4727kcal
Author Mike

Equipment

Ingredients

For the injection sauce

For the rub

For the turkey

  • 10-16 pound turkey rinsed, patted dry
  • Injection sauce above
  • rub above

For the gravy

Instructions

  • Start up the Big Easy.
  • Spray the turkey basket with non-stick spray.
  • Mix the injection ingredients and inject the bird every 1/2"-1".
  • Mix the rub ingredients. Rub mixture all over the outside and inside of the bird.
  • Place turkey into cooking basket and place in cooker.
  • Cook 10 minutes/pound. Check temperature in thighs and breasts to make sure the turkey is done.
  • Let rest 10 minutes before carving.

Notes

Make sure your thermometer isn’t hitting bone or a cavity to ensure accurate measurements.

Nutrition

Calories: 4727kcal | Carbohydrates: 8g | Protein: 700g | Fat: 198g | Saturated Fat: 60g | Trans Fat: 2g | Cholesterol: 2325mg | Sodium: 4532mg | Potassium: 7550mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1909IU | Vitamin C: 28mg | Calcium: 442mg | Iron: 28mg

Nutritional values are approximate.

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Cheez-It-alianos

Oh boy, don’t even try to grab a handful of these Cheez-It-alianos treats out of my bowl! I want them ALL to myself! These are definitely Cheez-Its taken to an all-new savory level. The Ranch and Italian seasonings go so well with the cheddar cracker flavor. You’ll find yourself licking your fingers and the bowl.

Cheez-It-alianos

It Doesn’t Have To Be Italian, Either

You can substitute pretty much anything you like for the Italian seasonings. The original recipe used hot pepper flakes, but I went for a more savory flavor. Also, if you don’t have Cheez-Its on hand, try this same recipe with oyster crackers!

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Try your hand at making Cheez-It crackers at home. They’re fun!

Cheez-It-alianos
Print Pin
5 from 1 vote

Cheez-It-alianos

Oh boy, don’t even try to grab a handful of these Cheez-It-alianos treats out of my bowl! I want them ALL to myself! These are definitely Cheez-Its taken to an all-new savory level.
Course Appetiser
Cuisine American
Keyword crackers, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 362kcal
Author Based on a recipe from Plain Chicken

Equipment

Ingredients

Instructions

  • Preheat oven to 250 F.
  • Pour Cheez-Its into a large bowl.
  • Drizzle with oil and stir to coat.
  • Add remaining ingredients and stir well.
  • Pour mixture out onto a baking sheet. Bake 10 minutes.
  • Stir and bake another 5-15 minutes or until golden brown.
  • Let cool before serving. Crackers will get crunchy again after cooling.

Notes

Substitute any crackers you like.

Nutrition

Calories: 362kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 671mg | Potassium: 9mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Nutritional values are approximate.

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Charleston-Style Coleslaw

Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel.  The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw. I like the crunch of the Vidalia sweet onion and the crispness of the cabbage and carrots in the slaw. But if Vidalia onions aren’t in season, just substitute regular ole sweet onion.

Charleston-Style Coleslaw

A Different Approach To Slaw

Add a few minced jalapenos for a little extra kick in your Charleston-style coleslaw. And for a sweeter variation, add a small can of drained pineapple chunks. Small apple pieces would add a nice crunch and flavor too.

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.

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Also try my Arkansas slaw.

Charleston-Style Coleslaw
Print Pin
5 from 1 vote

Charleston-Style Coleslaw

Citrus in a slaw (and even a potato salad) can really change how it tastes, giving it a lighter, summer-like feel.  The addition of a sweet onion also makes this Charleston-style coleslaw different than your traditional mayonnaise-based slaw
Course Side
Cuisine American
Keyword cole slaw, coleslaw
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 227kcal
Author Based on a recipe from Grill Grrrl

Equipment

Ingredients

  • 1 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoon lime juice freshly squeezed
  • 1 tablespoon lime zest
  • 2 tablespoon sugar
  • 6 cups coleslaw mix
  • 1 cup carrots shredded (optional if your cabbage slaw mix already has carrots)
  • ½ cup Vidalia onion chopped
  • Jalapenos seeded, stemmed and minced (optional)

Instructions

  • Combine the mayonnaise, salt, pepper, lime juice and zest and sugar in a large bowl.
  • Add remaining ingredients and toss to coat.
  • Refrigerate for 2 hours before serving, tossing once or twice.

Notes

Stir before serving.

Nutrition

Calories: 227kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 490mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2747IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

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Old-Fashioned Potato Soup

My wife’s dad used to make potato soup almost every Sunday morning. With the weather turning cooler here, she asked if I’d make a pot of old-fashioned potato soup, so I did.

The beauty of this very tasty soup is just how easy it is to make. I did make one small change over my wife’s dad’s version in that I added a bit of chopped parsley. Hopefully he would approve of that change if he was here today.

Old Fashioned Potato Soup

The Perfect Comfort Food

I used Russet potatoes for this old-fashioned potato soup since they hold up a bit better than say yellow potatoes. No one wants a mushy, soggy potato soup. The potatoes need to be out front. They do not play second fiddle in this soup.

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For a great gift idea try my country five bean soup in a jar.

Old Fashioned Potato Soup
Print Pin
5 from 1 vote

Old Fashioned Potato Soup

Very tasty soup you can throw together in no time at all.
Course Main Dish
Cuisine American
Keyword potatoes, soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 207kcal

Equipment

Ingredients

  • 4 cups potatoes scrubbed, peeled and diced
  • ½ cup celery chopped
  • ½ cup white onion chopped
  • 1 quart water
  • 3 cups 2% milk
  • 2 tablespoons unsalted butter
  • kosher salt
  • ground white pepper
  • parsley chopped (optional)

Instructions

  • Place the potatoes, celery and onion into a large pot. Add the water.
  • Bring to a boil and reduce to a simmer.
  • Cook 20-30 minutes until just starting to get soft.
  • Drain any remaining water.
  • Stir in the milk, butter, and salt and pepper to taste.
  • Add parsley if desired.

Notes

For best results, do not overcook the potatoes. You want them to have just a little crunch to them still.

Nutrition

Calories: 207kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 797mg | Fiber: 3g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 1mg

Nutritional values are approximate.

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Rodeo Breakfast Skillet

This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. Putting up a new fence? You need a rodeo skillet breakfast. Re-planting shrubs? Yep, you guessed it. Time to make a rodeo skillet breakfast. No matter how hard the day ahead will be, this is the way to start it!

Rodeo Breakfast Skillet

Use Your Meat Of Choice

This rodeo breakfast skillet is also great made using breakfast sausage links instead of smoked sausage. You can also crumble sausage in instead. Or maybe add some bacon in too. It’s a very versatile recipe. If meat’s not your thing, leave it out!

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Also try my spicy sausage skillet.

Rodeo Breakfast Skillet
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5 from 1 vote

Rodeo Breakfast Skillet

This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. 
Course Main
Cuisine American
Keyword breakfast, skillet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 554kcal
Author Based on a recipe from Hillshire Farm

Equipment

Ingredients

  • 3 tablespoons vegetable oil
  • 4 cups hash browns frozen southern-style
  • 1 pound smoked sausage cut into rounds
  • 1 medium white onion chopped
  • 1 medium green bell pepper chopped
  • ½ teaspoon kosher
  • ¼ teaspoon ground black pepper
  • Creole seasoning to taste
  • 6 eggs
  • 1 cup cheddar cheese extra sharp shredded
  • 2 green onions sliced

Instructions

  • Place oil in a large skillet over medium-high heat.
  • Add the potatoes. Cover. Let cook for 5 minutes without stirring, until potatoes start to turn a golden color.
  • Add the sausage, onion, bell pepper and spices. Stir. Cover and cook another 5 minutes.
  • Reduce heat to medium.
  • Take the back of a large spoon and lightly press into the potato mixture 6 times, along the edges, forming 6 little indentations.
  • Break eggs one at a time and add into each indentation.
  • Sprinkle dish with cheese.
  • Cover and cook 5-10 minutes or until the egg whites are set.

Notes

You can also use breakfast sausage links.

Nutrition

Calories: 554kcal | Carbohydrates: 30g | Protein: 23g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1047mg | Potassium: 695mg | Fiber: 3g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 30mg | Calcium: 189mg | Iron: 3mg

Nutritional values are approximate.

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