Author: Mike

Quick Fix Strawberry Sugar Cookies

I was trying to make vampire sugar cookies. They look like regular ole sugar cookies but with two holes that make it look like a vampire took a bite out of them. Well, that failed, but that failure ended up tasting fantastic and being a big hit at my wife’s office. Heck, these quick fix strawberry sugar cookies are so good that I made them twice in two weeks. And truth is, they are scary easy to make.

Quick Fix Strawberry Sugar Cookies

I’m A Strawberry Kinda Guy

I opted for strawberry jam when I made these quick fix strawberry sugar cookies, but you could use anything you’d like. I think thicker is better so that the middles aren’t too terribly soggy. And don’t put too much of whatever you use on them. They won’t seal well and you’ll have ‘blowouts’. Why did I pick strawberry jam? Well, because it’s my favorite! That and grape.

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I’m also contemplating doing a mix of jams. A little grape, a little raspberry, a little strawberry, etc. I think that’d look great on a plate at Thanksgiving or Christmas. I could put a few of each flavor in fru-fru decorative cookie boxes and give them out as gifts!

Also try my homemade gummy bears!

Quick Fix Strawberry Sugar Cookies
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4.50 from 2 votes

Quick Fix Strawberry Sugar Cookies

Heck, these quick fix strawberry sugar cookies are so good that I made them twice in two weeks. And truth is, they are scary easy to make.
Course Treat
Cuisine American
Keyword cookies, strawberry
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16 servings
Calories 127kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Open the dough and cut into 1/4″ thick rounds (half the thickness you would for normal sugar cookies).
  • Place half of the rounds on a baking sheet.
  • Spoon 1/2 teaspoon of jam or jelly into the center of each round.
  • Place remaining dough rounds on top, very gently pressing down on the edges. Do not press hard or the dough will crumble.
  • Bake 14-18 minutes or until the edges just turn golden.
  • Let cool slightly before serving.

Notes

Store leftovers in an airtight container.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

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Jalapeno Popper Pigs in a Blanket

We like to make something new to snack on each New Year’s Eve. And we’re always up for something with a little kick, a little spiciness. Like pretty much everyone, we’re fans of the classic pigs in a blanket treat. But, it needs a bit of a tweak to make it a little different and bring in the heat. These jalapeno popper pigs in a blanket are just as easy to make as the favorite. Each bite has just the right amount of spiciness to it. They’ll make your lips tingle in a good way!

Jalapeno Popper Pigs in a Blanket

Easy. Quick. And Delicious.

Making jalapeno popper pigs in a blanket isn’t meant to be a stressful task. They don’t take that long to prepare. About as long as they’ll take to disappear, really. If you don’t cut the jalapenos into 24 perfectly-shaped equally-sized pieces, don’t fret. There’s no need to panic if you don’t get the dough cut into 24 lovely triangles. And hey, if you can’t roll them each up to look all the same… who cares? They’re delicious! You’ll love them just like we did!

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 jalapeno popper wontons.

Jalapeno Popper Pigs in a Blanket
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5 from 1 vote

Jalapeno Popper Pigs in a Blanket

Kicked-up version of the classic party treat!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, spicy
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24
Calories 100kcal

Equipment

Ingredients

  • 4 ounces cream cheese at room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1 tablespoon fresh lime juice
  • 3 large jalapeno peppers stemmed
  • 24 Hillshire Farm Lit'l Smokies
  • 8 ounce refrigerated crescent roll dough
  • 1 large egg lightly beaten
  • 1 tablespoon milk
  • kosher salt

Instructions

  • Line a large baking sheet with parchment paper.
  • In a small bowl, mix together the softened cream cheese, cheddar and lime juice.
  • Cut each jalapeno in half lengthwise.
  • Remove the seeds and any membrane. You will have 6 pieces.
  • Cut each jalapeno half in half again lengthwise. You will have 12 pieces.
  • Cut each jalapeno slice in half in the middle (not lengthwise). You will now have 24 pieces.
  • Spoon about 1 good teaspoon of the cheese mixture onto each jalapeno piece.
  • Push a mini sausage into the cream cheese.
  • Open the crescent roll dough and tear into triangles.
  • Cut each triangle into 3 strips, starting at the small pointed end and then cutting upwards. to the larger end. You'll end up with 24 thin triangular pieces of dough.
  • Place a jalapeno-cheese-frank on the large end of one of the small triangles and roll it up to the smaller end.
  • Transfer to the parchment paper-lined baking sheet seam-side down.
  • Repeat with the remaining franks, leaving about 1" of clearance between each one.
  • Place the baking sheet into the fridge for 10 minutes.
  • Meanwhile, preheat oven to 375 F.
  • Whisk together the egg and milk in a small bowl.
  • Remove tray from fridge and brush the tops of each pastry bite with the egg wash.
  • Sprinkle with a bit of the salt.
  • Bake 12-20 minutes or until golden brown.
  • Let rest 5 minutes before transferring to a platter and serving.

Notes

Serve with BBQ sauce or Ranch dressing for dipping.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 215mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.3mg

Nutritional values are approximate.

Burger King Chicken Nuggets (Copycat Recipe)

It’s not that I was searching for a recipe for a copycat of the Burger King chicken nuggets. I was looking for ANY great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure! If I had checkboxes for what I wanted in chicken nuggets, these would check them.

Burger King Chicken Nuggets (Copycat Recipe)

Great From The Freezer, Too

I made this copycat recipe of Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. They had to be MUCH better, actually. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Straying Or Staying

Want to change things up a bit? Substitute Italian bread crumbs for a little different flavor. Want to make something bigger than nuggets? Cut the chicken into thin strips, 2″-3″ in length first, and make chicken fingers instead!

The batter mixture is also great on fish or shrimp!

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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It’s not illegal (as far as I know) to dip these nuggets in a copycat of Chick-fil-A’s sauce.

Copycat Burger King Chicken Nuggets
Print Pin
5 from 1 vote

Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.
Course Appetizer or Main
Cuisine American
Keyword chicken nuggets
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 1030kcal
Author Inspired by a recipe from The Recipe Fairy

Equipment

Ingredients

Instructions

  • Cut the chicken breast into bite-sized pieces.
  • In a large bowl, combine the flour, granulated garlic, salt and pepper.
  • Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
  • In a medium bowl, whisk together the egg and milk.
  • In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
  • Working in batches, remove the chicken pieces from the flour mixture and shake off any excess.
  • Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
  • Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
  • Turn the pieces to coat well. Get all sides.
  • Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Calories: 1030kcal | Carbohydrates: 131g | Protein: 78g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 3475mg | Potassium: 1312mg | Fiber: 7g | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 10mg

Nutritional values are approximate.

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Quick and Easy New England Clam Chowder

Whatever you do, do not let the words ‘quick’ or ‘easy’ deter you from making this quick and easy New England clam chowder. Just because you open a few cans and add them to a pot doesn’t mean you shouldn’t expect great flavor. And this, despite it’s simplicity, is one great clam chowder. It has the right consistency, the right amount of potatoes, and best of all, plenty of clams. Lots of clams. This is great creamy goodness in a bowl.

Quick and Easy New England Clam Chowder

No One Needs To Know How Easy This Is

Don’t change a thing when making this quick and easy New England clam chowder. Don’t substitute milk for the half and half. And definitely don’t use fewer clams. Nope, make it just as it says and you’ll be happy with the results. And this makes a big batch, so you’ll have plenty for a crowd, too!

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The history of the variations of clam chowder are actually quite interesting.

Quick and Easy Clam Chowder
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5 from 1 vote

Quick and Easy New England Clam Chowder

Don't change a thing when making this quick and easy clam chowder.
Course Main
Cuisine American
Keyword clam chowder
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 10
Calories 211kcal

Equipment

Ingredients

  • ½ cup unsalted butter
  • 1 small onion chopped
  • 8 ounces clams drained. 2 6.5 ounce cans can be substituted
  • 2 cans clam chowder soup use 2 10.75 ounce cans if using condensed soup (do not add water) or 1 18.8 ounce can if using non-condensed
  • 3 cans Campbell's Cream of Potato condensed soup 10.75 ounces each
  • 1 quart half and half

Instructions

  • Heat a Dutch oven or large saucepan over medium-high heat.
  • Add the onions and cook, stirring often, until they just begin to soften, 2-4 minutes.
  • Add the drained clams, both cans of clam chowder, both cans of cream of potato soup, and the half and half. Stir to combine.
  • Bring soup to a simmer then reduce heat and simmer slowly for one hour. Stir occassionally.
  • Serve with your favorite crackers.

Notes

Don’t skimp on the half and half. No substitutes.

Nutrition

Calories: 211kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 61mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 0.1mg

Nutritional values are approximate.

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Slow Cooker Kielbasa Sauerkraut and Potato Soup

It was cold. Darned cold. And windy. Just yucky out. But it was nice inside because I had a big ole batch of slow cooker kielbasa and sauerkraut and potato soup. Yeah it’s a mouthful to say, but it’s great German-inspired comfort food at its best. Nothing fancy. Great kraut flavor, but not so overpowering. Tender potatoes that soak up lots of flavor after hours and hours in the slow cooker. Kielbasa sausage in every bite. Yes, every bite! Like I said, nothing fancy. Just good.

Slow Cooker Kielbasa sauerkraut and Potato Soup

Winter 0 Me 1

If you’re not a big fan of caraway seeds you can actually leave them out and still have a great tasting slow cooker kielbasa sauerkraut and potato soup. Trust me. My wife isn’t a fan of them, so I had to omit them. This despite the fact that it pained the German in me greatly.

I used Russet potatoes because they are my favorite and I always have a big bag of them on hand. You can substitute other potatoes. Just make sure that the potatoes are all about the same size so they cook in the same time. If you use smaller potatoes you might have to reduce the cook time a little. Smaller potatoes might be kept whole if they are… well, small. Like the size of two bites or less. Anything bigger and I’d cut them smaller.

Kraut Me

Always drain your kraut before using it. No matter the dish. Reubens. Stews. Whatever. Doesn’t matter. Just give it a good drain first. And rinse it in cold water. Then drain some more. Don’t worry, it’ll still tasty ‘krauty’ and it’ll still have that great cabbage crunch. Without the weird taste of the brine it’s been sitting in for a while. Possibly a long while actually.

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Also try my slow cooker spicy kielbasa cabbage soup.

Slow Cooker Kielbasa sauerkraut and Potato Soup
Print Pin
5 from 1 vote

Slow Cooker Kielbasa Sauerkraut and Potato Soup

You can leave out the caraway seeds if they aren't your favorite.
Course Main
Cuisine American
Keyword mashed potatoes, sauerkraut, sausage
Prep Time 15 minutes
Cook Time 8 hours
Servings 6
Calories 445kcal
Author Inspired by a recipe from The Southern Lady Cooks

Equipment

Ingredients

  • 1 pound Polish sausage pre-cooked. Sliced then sliced again into half circles
  • 2 pounds sauerkraut rinsed, drained. You can use less if you want.
  • 6 medium Russet potatoes cut into bite-sized pieces
  • 1 cup water
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • ¼ teaspoon ground black pepper

Instructions

  • Brown the cut sausage in a skillet over medium-high heat.
  • Transfer to a slow cooker.
  • Add the remaining ingredients.
  • Cover and cook on low 6-8 hours or until the potatoes are fork-tender but not falling apart.
  • Stir gently every hour or so.

Notes

Polish sausage, kielbasa, smoked sausage… Try them all!

Nutrition

Calories: 445kcal | Carbohydrates: 46g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 53mg | Sodium: 1674mg | Potassium: 1330mg | Fiber: 7g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 35mg | Calcium: 86mg | Iron: 5mg

Nutritional values are approximate.

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Bubba Gump Far Out Dip (Copycat Recipe)

This is not your usual spinach dip. Not even close. Not by a mile. This copycat recipe of the Bubba Gump Far Out dip is flat-out amazing. So many great flavors, all in each and every bite. Ooey-gooey cheese. Crispy vegetables. This dip doesn’t weigh you down. Even though this dip is not thin, it’s still light and very delicious. You’ll want more and more. So, make a double batch or more, especially if you’re taking it to a get-together.

Bubba Gump Far Out Dip (Copycat Recipe)

Drain Those Artichokes!

Make sure you drain your artichokes well before making this copycat recipe for Bubba Gump Far Out dip. This dip is on the thick side and it needs to stay that way. If you don’t drain the artichokes the dip will end up runny. Served hot, each bite of this dip delivers on taste and creaminess. We’ve eaten at several Bubba Gump restaurants. If we’re in the mood for an appetizer, this is it. Well, ok, some times I get a shrimp appetizer, but I mean… it’s Bubba Gump, you have to get shrimp!

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Also try my copycat Bubba Gump’s Dumb Luck coconut shrimp.

Copycat Bubba Gump Far Out Dip
Print Pin
5 from 1 vote

Bubba Gump Far Out Dip (Copycat Recipe)

A fantastic twist on spinach dip!
Course Appetizer
Cuisine American
Keyword copycat, dip
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 58kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F. Lightly spray a 9" x 9" baking pan with non-stick spray.
  • Combine all ingredients except for the chips and crackers in a large bowl. Mix well. Transfer to the baking pan and cover with foil.
  • Bake for 20 minutes or until the cheese has melted. Serve immediately.

Notes

For a spicy version substitute pepper jack cheese.

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 499mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 0.1mg

Nutritional values are approximate.

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Slow Cooker Fried Rice

I’ve been on a slow cooker kick lately. That almost always means a main dish, but it dawned on me that I could also make slow cooker fried rice, a side I was needing for some leftover slow cooked chicken. You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later. I’m not always the greatest rice cooker guy. Now I can look like I am without a lot of fuss.

Slow Cooker Fried Rice

Customize Your Rice

This recipe for slow cooker fried rice also works great for ‘just’ rice (leave out the egg). Or you can add whatever other vegetables and seasonings you want. It doesn’t have to be traditional with peas and carrots. Broccoli, cauliflower, peanuts… you name it. All are great in slow cooker rice.

A Tad Different

So you might be wondering… how does this rice stack up to stovetop? Well, it’s just slightly different texturally. You can cook it less and get a little more of that rice bite. Me, I went a little longer so mine was pretty soft and I was definitely ok with that. Unlike stovetop rice, where you are forbidden (by law, it seems!) to take off the lid and take a test bite, you can try your rice at any time. So check it after 2 hours if this is your first time making it. Slow cookers vary. Rice varies. The tides vary. Who knows what all causes rice to sometimes be picky. But fear not, you can take all the samples you want as it cooks merrily along. Pick that perfect time and call it done!

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Also try my slow cooker Teriyaki chicken.

This recipe is based on a recipe from A Year of Slow Cooking.

Slow Cooker Fried Rice
Print Pin
5 from 1 vote

Slow Cooker Fried Rice

You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later.
Course Side
Cuisine American
Keyword crockpot, fried rice, slow cooker
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Calories 231kcal
Author Based on a recipe from A Year of Slow Cooking

Equipment

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add all ingredients.
  • Cover and cook on low 3-4 hours,

Notes

Fluff before serving.

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 364mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Rodney Scott’s Pimiento Cheese

Rodney’s Scott’s cookbook World of BBQ: Every Day is a Good Day is one of the best BBQ-themed cookbooks I’ve ever read. And I do mean read. I didn’t just turn the pages looking at the great recipes (and there are tons of them). I read it. Like a novel. But… yes… oh, the great recipes! Like this pimiento cheese. My wife proclaimed this to be the best pimiento cheese she’s had. That surprised the heck out of me. Not because it isn’t great, but because until this recipe came along everyone, and I do mean everyone, thought her mom’s was the best.

Rodney Scott's Pimiento Cheese

The Steps To Cheesy Greatness

There are two things (I think) that are key to this being one outstanding pimiento cheese. First, you have to use block cheese and then shred it manually. Don’t use that pre-shredded stuff. Yeah, it takes a few minutes to shred it by hand but it’s worth it. Second, you have to use a great BBQ seasoning. It’s up to you whether you use a spice seasoning, a sweet seasoning, or whatever you prefer. We went with a sweet rub, and wow what a mix did it ever make. This is great stuff here.

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 southern pimiento cheese.

Rodney Scott's Pimiento Cheese
Print Pin
5 from 1 vote

Rodney Scott’s Pimiento Cheese

Shred the cheese manually, don't use the pre-shredded stuff!
Course Main
Cuisine American
Keyword pimento cheese, pimiento
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 531kcal
Author Inspired by a recipe from Rodney Scott’s World of BBQ Cookbook

Equipment

Ingredients

Instructions

  • Shred the cheese using the medium holes on a box grater. This step is important. Do not use pre-shredded cheese. Shredding your own makes a world of difference.
  • In a large bowl combine the cream cheese and mayonnaise and mix well.
  • Add the pimientos, BBQ rub, mustard powder and onion powder. Mix well. Gently stir in the cheese.
  • Pile high on toasted bread for the best pimiento cheese sandwiches ever!

Notes

Also great on crackers!

Nutrition

Calories: 531kcal | Carbohydrates: 5g | Protein: 16g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 643mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1720IU | Vitamin C: 30mg | Calcium: 434mg | Iron: 1mg

Nutritional values are approximate.

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KFC Honey Barbecue Chicken Strips (Copycat Recipe)

This copycat recipe for KFC honey barbecue chicken strips are the best I’ve ever had. By far. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious. It fries up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender. And its juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good, too. This is one of the most finger-licking-ly good dishes ever.

I can eat an embarrassing amount of these strips. I have a bad weakness when it comes to deep-fried foods. These made me the weakest I’ve ever been!

KFC Honey Barbecue Chicken Strips (Copycat Recipe)

Small. Big. Make ‘Em Your Way.

I cut my chicken pieces pretty large when I made this copycat recipe of some KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.

The batter does make the chicken seem bigger than it is really is after frying. Or maybe I should say… the chicken gets bigger! It happened to me. I was thinking “boy, this doesn’t look like much chicken”. I was wrong. When it was done frying I was thinking “boy, this looks like a lot of chicken!”.

No Fancy Sauce Required

I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.

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Also try a copycat of KFC’s macaroni and cheese.

Copycat KFC Honey Barbecue Chicken Strips
Print Pin
5 from 1 vote

KFC Honey Barbecue Chicken Strips (Copycat Recipe)

Fabulously crunchy and tasty!
Course Appetizer or Main
Cuisine American
Keyword BBQ, chicken fingers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 384kcal

Equipment

Ingredients

For the chicken

  • 2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

For the sauce

Instructions

For the sauce (make first)

  • Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
  • Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
  • Reduce heat and keep sauce warm until ready to use.

For the chicken

  • Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • Combine the flour, salt and pepper in a shallow bowl or pie plate.
  • Pour the buttermilk into another shallow bowl or pie plate.
  • Working in batches if needed, coat the chicken pieces in the flour mixture.
  • Shake off any excess and then place into the buttermilk. Turn to coat.
  • Shake off any excess and return the chicken to the flour to coat again.
  • Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
  • Remove to a paper towel-lined plate to drain.
  • When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
  • Bake for 10 minutes to set the sauce.
  • Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you’ll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition

Calories: 384kcal | Carbohydrates: 54g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 842mg | Potassium: 597mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg

Nutritional values are approximate.

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Italian Loose Meat Hoagies

Oh boy. Oh boy! I get so excited looking back at these Italian loose meat hoagies. My goodness me were they ever devour-worthy. Everything about them hit the spot. I’d buy one of these hoagies in a restaurant and I’d pay good money for it without hesitation. Of course, I can make it at home without much fuss too.

Italian Loose Meat Hoagies

Incredibly Good

The flavors in the meat mixture are the real winner in these Italian loose meat hoagies. It’s really like eating a pizza or calzone, but all on a nicely toasted hoagie roll instead. I used a nothing-fancy pizza sauce. It doesn’t have to be fancy. It just has to taste good. And it does have to be messy.

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!

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Also try my sausage pepper and onion hoagies!

Italian Loose Meat Hoagies
Print Pin
5 from 1 vote

Italian Loose Meat Hoagies

A devour-worthy sandwich.
Course Main
Cuisine American
Keyword sandwich
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10
Calories 613kcal
Author Inspired by a recipe from Melissa’s Southern Style Kitchen

Equipment

Ingredients

Instructions

  • Drizzle the oil into a large skillet or Dutch oven over medium-high heat.
  • Add the onion.
  • Season with salt and pepper and sauté until the onion just starts to soften and brown.
  • Add the bell peppers and sauté for 3 minutes.
  • Add the garlic, ground beef, and sausage.
  • Season with salt and pepper.
  • Stirring often, cook until the meat is no longer pink and has started to brown.
  • Drain any excess fat from the pan.
  • Add the Worcestershire and pizza sauces along with the Italian seasoning and oregano.
  • Stir and cook another 8 minutes on medium heat.
  • Reduce heat to low while preparing the rolls.
  • Lightly toast the buns. I like to do this in a 350 F oven but you can also do it under the broiler.
  • Transfer the buns to a a baking sheet or two and open at the hinges.
  • Top bun halves with meat mixture and a good handful of cheese.
  • Return to the oven to melt the cheese. You can put them under the broiler for a minute or two if you want to brown the cheese a bit.
  • Serve immediately.

Notes

Have plenty of napkins on hand!

Nutrition

Calories: 613kcal | Carbohydrates: 41g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1211mg | Potassium: 529mg | Fiber: 3g | Sugar: 9g | Vitamin A: 931IU | Vitamin C: 31mg | Calcium: 278mg | Iron: 13mg

Nutritional values are approximate.

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