Author: Mike

Quick Fix BBQ Chicken Sandwiches

If you didn’t think pre-cooked chicken nuggets or popcorn chicken could end up anywhere but dipped in a sauce, these quick fix BBQ chicken sandwiches will change your mind in a single bite. First, they definitely pass my ‘messy test’. Any good sandwich, burger, whatever you pick up to eat, has to be messy. Second, hey, it looks great! And of course last, but not least, it’s packed with delicious flavors. Crunchy slaw, tangy BBQ sauce, vinegary pickles, aged cheese and of course, chicken, all come together in a great, easy sandwich!

Quick Fix BBQ Chicken Sandwiches

Deliciously Messy

I wouldn’t really change anything about these quick fix BBQ chicken sandwiches. I could eat them every day of the week. If I get bored with them (something that seems highly unlikely) I just use a different BBQ sauce. Maybe on Monday I feel like a little sweet. Maybe make it a bit spicier each day. By Friday, I’m all over the super spicy smoked habanero BBQ sauce! But the rest of the ingredients stay untouched, unchanged. As simple as they are, these are great sandwiches.

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

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

Also try my smoked BBQ chicken sandwiches. They’re not quite as easy to make, but like these sandwiches, they taste absolutely amazing!

Quick Fix BBQ Chicken Sandwiches
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5 from 1 vote

Quick Fix BBQ Chicken Sandwiches

If you didn’t think pre-cooked chicken nuggets or popcorn chicken could end up anywhere but dipped in a sauce, these quick fix BBQ chicken sandwiches will change your mind in a single bite.
Course Main
Cuisine American
Keyword BBQ, chicken sandwiches, quick fix
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 344kcal
Author Inspired by a recipe from Chef Billy Parisi

Equipment

Ingredients

For the sandwiches

For the slaw

Instructions

For the slaw

  • Combine all ingredients in a medium bowl.

For the sandwiches

  • Place the heated chicken pieces in a large bowl.
  • Drizzle with the BBQ sauce and toss gently to coat.
  • Toss the heated chicken with the BBQ sauce in a large bowl.
  • Assemble the sandwiches by placing cheese on the bun bottoms.
  • Top with some of the slaw.
  • Add the chicken and then the pickles.
  • Top with the bun top and serve.

Notes

Nutritional values do not include the chicken.

Nutrition

Calories: 344kcal | Carbohydrates: 28g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 482mg | Potassium: 230mg | Fiber: 3g | Sugar: 7g | Vitamin A: 272IU | Vitamin C: 32mg | Calcium: 239mg | Iron: 2mg

Nutritional values are approximate.

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

Thousand Island BBQ Smash Burgers

Oh man did these Thousand Island BBQ smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that makes you think of you-know-who’s Special Sauce but with a definite twist. Chili sauce adds a bit of heat and a tad bit of sweetness. Worcestershire makes you think steak sauce. And of course, there’s the BBQ sauce. I used a nice smoky hickory BBQ sauce because I wanted to make sure I got that wonderful BBQ flavor in my burgers. And I did. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special.

Thousand Island BBQ Smash Burgers

Easy And So Delicious

Making Thousand Island BBQ smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. 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 use quality fresh toppings. And a great sauce.

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 Cowboy Big Mac Smash burgers and my Swamp sauce Smash burgers. And you’ll love my go-to burger sauce.

Thousand Island BBQ Smash Burgers
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5 from 1 vote

Thousand Island BBQ Smash Burgers

Get those patties nice and thin and use quality fresh toppings.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 633kcal

Equipment

Ingredients

For the sauce

For the burgers

  • 1 pound ground beef formed into four 4-ounce patties
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 4 slices cheddar cheese or American cheese
  • 4 pieces iceberg lettuce torn or chopped
  • 4 slices tomato
  • 4 slices onion
  • 6 slices dill pickle

Instructions

For the sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the burgers

  • 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.
  • Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 2-3 minutes per side.
  • Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
  • Toast the buns as desired.
  • Make the burgers by first spreading some of the sauce on the bun bottoms.
  • Add a burger patty.
  • Add onion, lettuce, tomato and pickle slices.
  • Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Calories: 633kcal | Carbohydrates: 34g | Protein: 30g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2491mg | Potassium: 829mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 12mg | Calcium: 348mg | Iron: 5mg

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 Fried Chicken Sandwich

These spicy fried chicken sandwiches are proof that out-of-this-world crazy good crispy chicken sandwiches are really quite easy to make. Tender, juicy chicken that is just the right thickness. A light, flavorful coating with just the right crunchiness. Topped with a creamy, spicy mayonnaise that isn’t too hot but you’ll definitely know it’s there. This is a great sandwich.

Spicy Fried Chicken Sandwich

This Sandwich Is A Winner

If you want your spicy fried chicken sandwiches a tad bit spicier, add a bit (or a lot) of hot sauce to the buttermilk while the chicken is marinating.

If nuggets are more your thing this recipe makes for crazy good nuggets too! Just cut the chicken into bite-sized pieces before marinating. Skip the spicy mayonnaise and serve with your favorite chicken nugget dipping sauce.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my Cajun fried chicken sandwich.

Spicy Fried Chicken Sandwich
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5 from 1 vote

Spicy Fried Chicken Sandwich

If you want your spicy fried chicken sandwiches a tad bit spicier, add a bit (or a lot) of hot sauce to the buttermilk while the chicken is marinating.
Course Main
Cuisine American
Keyword chicken sandwiches, fried chicken, spicy
Prep Time 45 minutes
Cook Time 15 minutes
Servings 4
Calories 709kcal

Equipment

Ingredients

For the chicken

  • 1 ½ cups buttermilk
  • 4 boneless, skinless chicken breasts pounded thin, 4-5 ounces each

For the dredge

For the spicy mayonnaise

For the sandwiches

Instructions

For the chicken

  • Place the chicken breasts in a shallow dish.
  • Add the buttermilk. Turn the chicken pieces a few times to coat.
  • Let chicken marinate for at least 30 minutes.

For the dredge

  • In a shallow baking dish or large resealable bag or container, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, and salt. Whisk together.
  • Add in a few tablespoons of the buttermilk from the chicken marinade and mix.

For the spicy mayonnaise

  • Whisk together the mayonnaise and hot sauce.

For the sandwiches

  • Heat oil to 350 F in a Dutch oven, skillet or deep fryer.
  • Working in batches if needed, remove chicken from the marinade. Shake off excess and transfer to the dredge. Coat well on all sides.
  • Transfer to the hot oil and fry 5-6 minutes per side or until golden brown and cooked thoroughly.
  • Remove to a wire rack or paper towel-lined plate to drain.
  • Make the sandwiches by spreading plenty of the spicy mayonnaise on the bun halves.
  • Top with the fried chicken and dill pickle slices.

Notes

Skip the pickles and add a few jalapeno slices for more kick.

Nutrition

Calories: 709kcal | Carbohydrates: 58g | Protein: 35g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1725mg | Potassium: 712mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 4mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Copycat Fritos Hot Bean Dip

When I grow up I want to be just like Todd Wilbur. First, he’s an author of many of my favorite recipe copycat cookbooks. I can read them all day long. And the cool part is there are a whole bunch of them! He hacks the heck out of the foods we all eat every day, from restaurant dishes to grocery store favorites. Like this copycat Fritos hot bean dip. I hadn’t thought of this dip in years. I loved it in college, though it was a rare treat because it wasn’t cheap. If only I’d had this recipe from Todd’s awesome site Top Secret Recipes back then!

Copycat Fritos Hot Bean Dip

Chunky Or Smooth. Your call.

The cool part about this copycat Fritos hot bean dip is that you can control how creamy smooth it gets. I like mine just a bit chunky. Not like ‘oh here’s a bean’ chunky, but still with a bit of texture. You can keep your ole food processor going longer and get a super creamy, super delicious version instead if that’s what you’re after!

Todd Wilbur Rocks

I can’t say enough about how cool Todd Wilbur is. Follow him on your favorite social media. He’s hilarious on Facebook but he’s also serious about hacking food. He isn’t messing around when it comes to recipes. You can go to his site and sign up for his Top Secret Recipes club (it’s quite reasonably priced) and get his new recipes right as they come out!

Also try my pizza dip.

Copycat Fritos Hot Bean Dip
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5 from 1 vote

Copycat Fritos Hot Bean Dip

I like my just a bit chunky so I don't puree it real long.
Course Appetizer
Cuisine American
Keyword beans, dip
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12
Calories 2kcal
Author Inspired by a recipe from Top Secret Recipes

Equipment

Ingredients

Instructions

  • Place all ingredients into a food processor.
  • Puree until the mixture is smooth. If the dip is too thick add a bit more of the juice from the jalapeno slices and puree more.
  • Transfer to a container.
  • Cover and refrigerate for 1 hour.

Notes

Stir before serving with corn chips.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 194mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 0.4g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.02mg

Nutritional values are approximate.

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

Over The Top Smoked Chili

There are as many variations of Over The Top smoked chili as there are variations of ‘regular’ chili. Often referred to as OTT chili, the basic idea is that you smoke a ground beef mixture over a pot of chili mixings, such as tomatoes, beans (oh no! I used beans!), etc. As the beef cooks some of the fat drips into the chili pot, adding flavor. And of course the smoked beef picks up on some smoke flavor, too.

This is how I make it. I won’t ever make it any other way. I don’t need to. This is amazingly good chili.

Over The Top Smoked Chili

Par-Smoke The Beef First

One of my biggest concerns with the idea of Over the Top smoked chili was that the beef drips into the chili as it smokes. I knew I wanted some of that fat (fat is flavor!) in the chili but I didn’t want a lot of it floating on top of my chili. Some recipes call for using low-fat (90/10 or even 95/5) beef. Well, that’s expensive. So my solution? Use cheaper ground beef and par-smoke it first. Let much of the fat drip down into a pan, not into the chili. Then add the chili and let the remaining fat drip into it. Problem solved.

Over The Top Smoked Chili Cooking

Light On The Smoke, Big On Flavor

I went very light on the smoke when I made this. I used just a small chunk or two of fruit wood. Ground beef loves to soak up smoke and I didn’t want that flavor to bury the taste of what is a fantastic chili base.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I used my 5-quart camp Dutch oven, but any other Dutch oven or large pot will do.

Also try my prime rib chili.

Over The Top Smoked Chili
Print Pin
5 from 1 vote

Over The Top Smoked Chili

This is amazingly good chili.
Course Main
Cuisine American
Keyword chili, smoked
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Servings 12
Calories 381kcal
Author Inspired by a recipe from Erica’s Recipes

Equipment

Ingredients

For the beef mixture (The Top)

For the tomato mixture (The Bottom)

Instructions

For the beef mixture (The Top)

  • Fire up your smoker for cooking 250-300 F. Use a lighter wood such as fruit wood for smoke.
  • Note: You can get the beef mixture prepared and onto the smoker while preparing the tomato mixture. Since the beef smokes a bit first, you don't have to have the tomato base ready at the beginning.
  • Place all ingredients into a large bowl.
  • Using your hands, combine the ingredients and form into a loaf.
  • Transfer the loaf to the top rack of your smoker.
  • Optional: Place a disposable pan underneath to catch any drippings. I do this only to make cleanup easier. If the drippings will directly onto hot coals or a hot surface, you may want to catch them in a pan so they don't burn.
  • Smoke the loaf for 1 hour – 1 1/2 hours to cook out some of the fat. It's up to you how much fat you want to remove, just remember that you want some of that fatty flavor in the final chili so don't completely cook the loaf.
  • Remove the disposable pan (if using) and replace it with the pot of the tomato mixture.
  • Continue smoking another 3 minutes – 1 hour or until the beef loaf has reached 155 F.
  • Remove the loaf and chop into small bite-sized crumbles.
  • Transfer to the tomato mixture and stir.
  • Smoke another 2 hours, stirring occasionally, until the chili is your desired consistency.
  • Serve!

For the tomato mixture (The Bottom)

  • Heat the oil in a large (6-quart) Dutch oven over medium high heat.
  • Add the onion and bell pepper and saute 5 minutes or until the onion is just starting to soften.
  • Add the garlic, stir and saute another 1 minute.
  • Remove from heat and stir in the remaining ingredient.
  • Set aside until ready to transfer to the smoker.

Notes

In my opinion, you want to go light on the smoke when making this chili. You don’t want it to overpower the great flavors.

Nutrition

Calories: 381kcal | Carbohydrates: 25g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 657mg | Potassium: 960mg | Fiber: 7g | Sugar: 10g | Vitamin A: 644IU | Vitamin C: 49mg | Calcium: 97mg | Iron: 5mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Copycat Freddy’s Burger Sauce

Stand back! It’s big time messy burger time! Messy means good, and this copycat Freddy’s burger sauce makes for some mighty messy good burgers! This isn’t the time to be shy saucing up some buns. Lesser is not better. More is! So spread it on thick and enjoy some lightly-spicy delicious creaminess. This perfectly seasoned sauce is destined to quickly become a favorite in your house too!

Copycat Freddy's Burger Sauce

Burgers And Fries For The Win

I recommend that you make a batch of fries to go with burgers served with copycat Freddy’s burger sauce. You’ve already got the best fry seasoning, since the sauce calls for it in the recipe. Make some sauce, then sprinkle them fries, slap some burgers together and get to eatin’! And enjoyin’!

I made smash burgers because I knew they’d really shine with this sauce. Any burger will do, of course. I’m just partial to smash burgers because they’re easy and open to just about any toppings you can conjure up. I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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

Also try my copycat Freddy’s burger seasoning! And my copycat Shake Shack sauce, too!

Copycat Freddy's Burger Sauce
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5 from 4 votes

Copycat Freddy’s Burger Sauce

This sauce is also great for dipping fries!
Course Burger Sauce
Cuisine American
Keyword burger sauce
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6
Calories 323kcal

Equipment

Ingredients

Instructions

  • Place all ingredients in a small bowl and whisk until smooth and well combined.
  • Refrigerate until ready to use.
  • To use, slather on your burger buns! Don't be shy with it!

Notes

Stir well before serving.

Nutrition

Calories: 323kcal | Carbohydrates: 2g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 379mg | Potassium: 23mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.1mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Grilled Bacon and Cheese Stuffed Mushrooms

These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.

Grilled Bacon and Cheese Stuffed Mushrooms

Easy Cleanup

These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.

8-Inch Aluminum Dutch Oven Liner Pans | Disposable Cake Pan and Extra Deep Aluminum Foil Pans for Baking, Freezing, and Storage | Durable Aluminum Round Baking Pans | 10 Count
8-Inch Aluminum Dutch Oven Liner Pans | Disposable Cake Pan and Extra Deep Aluminum Foil Pans for Baking, Freezing, and Storage | Durable Aluminum Round Baking Pans | 10 Count

You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.

You can also make these on a Char-Broil Big Easy.

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my grilled bacon-wrapped jalapeno-stuffed olives.

Grilled Bacon and Cheese Stuffed Mushrooms
Print Pin
5 from 1 vote

Grilled Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.
Course Appetizer
Cuisine American
Keyword mushroom, stuffed
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 159kcal
Author Inspired by a recipe from Julia’s Album

Equipment

Ingredients

  • 8 ounces mushrooms 12-16 small whole mushrooms
  • 4 tablespoons butter melted
  • kosher salt to taste
  • 4 ounces cream cheese softened
  • ½ cup Parmesan cheese shredded or grated
  • ¼ cup Mozzarella cheese shredded
  • 2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
  • ¼ small green bell pepper (plus more for garnish if desired) chopped very fine
  • cayenne pepper to taste
  • paprika to taste
  • parsley chopped, for garnish, if desired

Instructions

  • Preheat your oven to 400 F.
  • Spray a small disposable pan with non-stick spray.
  • Clean the mushrooms and remove the stems.
  • Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
  • Pour the remaining butter into the baking dish.
  • Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
  • Remove from the oven.
  • Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
  • Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
  • Sprinkle tops of the mushrooms with paprika.
  • Fire up your grill for cooking at 400 F.
  • Transfer the pan to the grill and cook 15-20 minutes or until the stuffing is hot.
  • Garnish with more bacon, bell pepper and parsley if desired and serve.

Notes

Try to use mushrooms that are equal in size so they are all done at the same time.

Nutrition

Calories: 159kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 0.3mg

Nutritional values are approximate.

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

Grilled Butterflied Chicken Legs

Grilled butterflied chicken legs aren’t new to the grilling scene but they have really grown in popularity since the price of wings has skyrocketed over the last few years. Even though wing prices are starting to come back down, I’ve found these legs to be a great (dare I say better?) main dish no matter what. They cook quickly and very evenly. They eat like thighs but are usually much cheaper. I sauced mine with an OG BBQ sauce. The sauce and skin got a nice little char on them, making this some of the best chicken I’ve had. Over charcoal or gas, this is a winner.

Grilled Butterflied Chicken Legs

It’s Really Easy. And Delicious.

Don’t be intimidated by the prospect of making grilled butterflied chicken legs. Butterflying the legs is super-easy, especially after you finish the first one. Just cut down the bone first, then alongside the bone, pulling the meat flat around it. I thought they looked a little odd at first, kind of ‘bat-like’ but the (minimal) amount of time it takes to do is worth it in the end. Butterflying also gives you a ‘peak inside’ as it were, allowing you to trim out any tough pieces before cooking. That’s a win.

I don’t mess around when it comes time to sauce my legs. I like a good bit of sauce and that means I need a good brush. And one with a long handle. The grill gets hot and saucing (in particular, heavy saucing) takes a bit of time. No reason to sacrifice some arm hair saucing dinner, I’ve always said.

Heavy-duty BBQ Basting Brush by HQY - Silicone Bristles with 12 Inch Stainless Steel Handle - Make Grilling Easy - 5 Year Guarantee
Heavy-duty BBQ Basting Brush by HQY – Silicone Bristles with 12 Inch Stainless Steel Handle – Make Grilling Easy – 5 Year Guarantee
Grilled Butterflied Chicken Legs

My quick fix BBQ beans are a great side for these legs.

Grilled Butterflied Chicken Legs
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5 from 1 vote

Grilled Butterflied Chicken Legs

Over charcoal or gas, these legs are a winner.
Course Main
Cuisine American
Keyword chicken legs
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 551kcal

Ingredients

Instructions

  • Set up your grill for cooking at 400 F. I prefer to use a charcoal grill set up for indirect and direct cooking, but you can use any grill you want. You can also cook the chicken over direct heat entirely but the cook time will be shorter and you'll have to watch out that you don't burn them.
  • Place the legs onto a cutting board. Working one at a time, hold the legs so that the least-meaty part of the drumstick (known as the shallow side) is on top. Using a sharp knife (I prefer to use a paring knife), make a cut down from the top of each leg down to the bottom, cutting all the way to the bone right down the center.
  • Push the meat down and away from the bone while cutting along the sides of the bone from top to bottom. I use my thumb to slide between the meat and bone, pushing the meat down and away from the bone. Make sure you don't cut all the way through the meat. You'll end up with a relatively flat piece of meat on each side of the bone, with the mostly detached bone in the middle. I take this opportunity to trim out and tough bits, like tendons, that might be present on the legs so they are more tender.
  • Season both sides of the butterflied legs. Don't be shy. For extra flavor, refrigerate the wings for 1 hour before grilling.
  • Place legs onto the grill bone-side down.
  • Grill for 25-30 minutes or until the internal temperature reaches 145 F.
  • Flip the legs and cook until they reach 165 F, another 5-10 minutes. The legs are now bone-side up.
  • Sauce the butterflied legs liberally with BBQ sauce, flip and with move to direct heat.
  • Cook for 5 more minutes.
  • Sauce the tops of the legs and flip.
  • Cook another 5 minutes over direct heat to get the meat-side of the legs a little char.

Notes

I like my chicken to have a nice little char to it. Not burned, but just a little crunch here and there. 

Nutrition

Calories: 551kcal | Carbohydrates: 0.4g | Protein: 42g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 216mg | Potassium: 523mg | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

Nutritional values are approximate.

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

Sous Vide Grilled Chicken Breast

Salad week was coming. Every few weeks we switch to making salads for a while. Our favorite protein for salad is sous vide grilled chicken breast. My worst fear is that the chicken will not impress. That it’ll be chewy and as dry as the desert. Well, no tough, dry chicken here. This chicken comes out crazy juicy, super tender and big-time packed with flavor. Perfect for salads, thanks to a slow cooking process using an immersion circulator. It’s also got a lightly smoky flavor with a great light char. That’s thanks to a few minutes on a hot grill.

Sous Vide Grilled Chicken Breast

The Best Chicken For Salads

I used fresh thyme sprigs when I made this sous vide grilled chicken breast. The thyme flavor isn’t overpowering (I used 2 sprigs per breast). If you want a pronounced herb flavor, add more. You can also use any other fresh herb that you like. You can also leave it out and still have wonderfully tasty chicken. Just don’t be shy with the salt and pepper. This is the time to add flavor, before it’s cooked.

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

You can use this same recipe for cooking bone-in chicken breasts instead.

Also try my sous vide turkey breast roast.

Sous Vide Grilled Chicken Breast
Print Pin
5 from 1 vote

Sous Vide Grilled Chicken Breast

The perfect chicken for sandwiches or salads.
Course Main
Cuisine American
Keyword chicken, sous vide
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4
Calories 534kcal
Author Inspired by a recipe from 40 Aprons

Equipment

Ingredients

Instructions

  • Fill a container with water. Add your immersion circulator and get the temperature to 146.5 F.
  • Brush the chicken breasts with the oil.
  • Season well with salt and pepper. Get the seasoning on all sides and don't be shy with it.
  • Transfer the chicken to a sealable vacuum bag. Add the sprigs of thyme on top.
  • Seal the bag using a vacuum sealer.
  • Transfer the bag to the heated water and cook for 1 hour.
  • Remove the bag from the water.
  • Remove the chicken. Discard the thyme and pat the chicken dry with a paper towel.
  • Fire up your grill for direct cooking over high heat. We're not looking to cook the chicken (it's already fully cooked). We just want to get some grill marks on it and add some texture.
  • Lightly spray the chicken with non-stick spray (you could also use more olive oil if desired) and transfer to the grill. Grill for just a minute or two and rotate 90 degrees and cook another minute or two.
  • Flip and repeat on the other sides to get grill marks.
  • Remove and let rest 5 minutes before serving.

Notes

Great anywhere you need cooked chicken, like chicken salad or on top of greens for a great garden salad.

Nutrition

Calories: 534kcal | Carbohydrates: 1g | Protein: 96g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 678mg | Potassium: 1701mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 364IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.

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

Quick Fix Parmesan Garlic Potato Chips

I am a big chicken wing fan. I’m always trying out new sauces and seasonings. When I tried Parmesan garlic from Croix Valley on wings, I loved it. And I also knew it’d be great on some quick fix potato chips. And, oh me, was it ever! No lightly-flavored lame-o chips here. Each and every chip is PACKED with flavor. As much flavor as you ever wanted and dreamed of! You own this! Herby. Cheesy. Garlicky. Goodness. Quick fix Parmesan garlic potato chips are a big winner.

Quick Fix Parmesan Garlic Potato Chips

Don’t Be Shy With The Seasoning

There’s nothing complicated going on here. The ‘hardest’ part of making quick fix Parmesan garlic potato chips is being sure that you are nice and gentle with the chips when you toss them to coat them. Don’t be shy with the seasoning. You aren’t making store-bought, lightly seasoned, barely-tasty chips. Go big.

Croix Valley Chicken Wing Bundle
Croix Valley Chicken Wing Bundle

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want wavy chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Amazon Fresh - Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)
Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Also try my quick fix desert heat potato chips. And my quick fix mango chile-lime ones too!

Quick Fix Parmesan Garlic Potato Chips
Print Pin
5 from 1 vote

Quick Fix Parmesan Garlic Potato Chips

You don't need to grab the expensive chips when you make quick fix Parmesan garlic potato 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)