Author: Mike

Barbacoa Beef Sandwiches

Give me a big ole slow cooker full of tender, juicy, flavor-packed, fall-apart beef and I’m going to make a sandwich. 9 out of 10 times that’s where it’ll end up. Piled high on a big loaf of French bread, like these barbacoa beef sandwiches. Nothing fancy. Nothing difficult. But it is messy. A good kind of messy. What’s the point of eating a sandwich if it’s not messy?

Barbacoa Beef Sandwiches

Messy. Like It’s Supposed To Be.

If you take a big bite of a sandwich and juices run down your arms, it’s a good sandwich. These barbacoa beef sandwiches are gonna run and then some. I love the combination of the tender meat and crunchy lettuce, offset by a creamy jalapeno-cilantro spread that brings just a bit of heat. It’s a great all-around sandwich.

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 slow cooker BBQ beef sandwiches.

Barbacoa Beef Sandwiches
Print Pin
4 from 1 vote

Barbacoa Beef Sandwiches

I love the combination of the tender meat and crunchy lettuce, offset by a creamy jalapeno-cilantro spread that brings just a bit of heat. It's a great all-around sandwich.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 369kcal

Equipment

Ingredients

For the sandwich

  • 1 loaf French bread halved horizontally, scoop out bread as desired
  • ½ batch slow cooker barbacoa beef warmed
  • 2 handfuls iceberg lettuce shredded

For the Jalapeno-Cilantro Crema (makes enough for several sandwiches)

Instructions

For the Jalapeno-Cilantro Crema

  • Whisk together all ingredients. Keep refrigerated until ready to use. The sauce gets thicker the longer it sits.

For the sandwich

  • Warm the bread, if desired.
  • Spread the crema on both halves of the bread. Mound high with the meat and lettuce.
  • Cut into 6 sandwiches and serve.

Notes

Keep some napkins nearby! You’ll need them!

Nutrition

Calories: 369kcal | Carbohydrates: 40g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 664mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 3mg

Nutritional values are approximate.

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Garlic Potatoes in Dill Sauce using the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

You probably usually think of using your Char-Broil Big Easy only when cooking a main dish. Like a turkey or chicken. But, don’t forget that it’s also great for making delicious, easy, side dishes. Certainly ones like these garlic potatoes in dill sauce using the Char-Broil Big Easy. In no time you have the perfect potatoes. Tender inside. Lightly crunchy outside. All in a lip-smacking great dill sauce that I just could not get enough of. Dill and potatoes are the perfect match.

Garlic Potatoes in Dill Sauce using the Char-Broil Big Easy

Add A Bunk Bed Basket For More Room

You can fit a single disposable pan (for 3/4 pounds of potatoes) in the basket that comes with your Big Easy. Get a bunk bed basket and you can do a full 1 1/2 pounds of potatoes at once. For this reason, you have to get a bunk bed basket for your Char-Broil Big Easy to make more great side dishes like these garlic potatoes in dill sauce!

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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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Also try my cheesy Ranch potatoes, also made on a Big Easy.

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!

Garlic Potatoes in Dill Sauce using the Char-Broil Big Easy
Print Pin
5 from 1 vote

Garlic Potatoes in Dill Sauce using the Char-Broil Big Easy

Although you can cook the potatoes in the Big Easy from start to finish, I recommend using a microwave to par-cook them first.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 189kcal

Equipment

Ingredients

  • 1 ½ pounds small potatoes halved if desired
  • 8 ounces chive and onion cheese spread
  • ¼ cup milk
  • ½ medium green bell pepper chopped
  • 1 ½ tablespoon fresh dill chopped

Instructions

  • Fire up your Big Easy. Meanwhile, prepare the potatoes.
  • Place the potatoes into a microwave-safe bowl.
  • Microwave for 3 minutes on high.
  • Stir and check for doneness.
  • Microwave another 2 minutes (or longer if needed) until just tender. Do not over-cook, they need to have a little bite to them.
  • Place the cream cheese, milk and peppers in a microwave-safe bowl and cook on high 40-50 seconds or until the cheese is melted.
  • Stir in the dill. Add to the potatoes and stir to coat completely.
  • Divide the potatoes between two disposable pans and transfer the pans to a Big Easy basket fitted with a Bunk Bed so you can cook both pans at the same time.
  • Place the basket into the Big Easy and cook for 10 minutes or until the potatoes start to turn golden brown around the edges.
  • Carefully remove the pans from the Big Easy and serve.

Notes

Give the potatoes a stir before serving.

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 186mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 1mg

Nutritional values are approximate.

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Grilled Shotgun Shells (Stuffed Manicotti Shells)

My wife and I have been noticing recipes for shotgun shells around the internet for a bit now. Manicotti shells stuffed with a meat and cheese mixture and wrapped in bacon. Most folks are smoking them for a few hours, then finishing them over high heat to get the bacon cooked. We decided to use just a gas grill (although you can just as easily use a charcoal grill!) to make grilled shotgun shells. For a little smoke we added a small smoke box or pellet tube full of hickory pellets. The end result was out-of-this-world fantastic. Crispy bacon, cheesy spinach and sausage stuffing, all with a slight hint of smoke. It’s impossible to stop eating them!

Grilled Shotgun Shells

Easy On Any Grill

There are a hundred ways of making shotgun shells. But, we really liked the simplicity of using a gas grill. No need to go from low-and-slow to high-and-fast to get the bacon done, it cooked to perfection in 45 minutes. No turning, flipping, nothing. Just put the stuffed shells on the grill and wait for the magic to happen.

Go Spicy. Or Don’t.

Because we like a little kick to our dishes, we ended up using a spicy BBQ seasoning on top of the shells. You can use any seasoning you like. We recommend that you stay away from anything that contains a lot of sugar since the high grill temperature might burn the seasoning.

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A Note About Heat And Smoke

If you’re using a charcoal grill, just make sure you keep the temperature 350 F, or even a touch lower. You’ll want to light your charcoal 30-45 minutes or so before you plan on starting to cook the shells. If you want a bit of smoky flavor, add a chunk or two of hickory once the coals are lit.

Stay in the Italian mode and also make some grilled French bread pizzas.

Grilled Shotgun Shells
Print Pin
5 from 1 vote

Grilled Shotgun Shells

Be careful to not over-grill the shells as they'll get very crispy.
Course Appetizer or Main
Cuisine American
Keyword grilled, Shotgun shells, stuffed pasta shells
Prep Time 4 hours 30 minutes
Cook Time 45 minutes
Servings 6
Calories 704kcal

Equipment

Ingredients

For the stuffing

For the shells

For serving

Instructions

For the stuffing

  • Heat the oil in a large skillet over medium heat.
  • Add onion and cook until just starting to soften.
  • Add the garlic and cook, stirring, another minute.
  • Remove from heat and let cool.
  • Break the egg into a large bowl and beat with a whisk or fork.
  • Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper.
  • Add the cooked sausage mixture and stir until well combined.

For the shells

  • Bring a large pot of water to a boil.
  • Add the shells and cook, stirring occasionally, for 5 minutes. You don't want to fully cook the shells.
  • Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly.
  • Carefully stuff each shell with the sausage mixture. Don't press too hard or you'll tear the shells. You want to fill them right up to the ends.
  • Wrap each shell in a piece of bacon then return to the baking sheet.
  • Sprinkle the bacon all around with the BBQ seasoning.
  • Place baking sheet in the fridge for 4-6 hours for everything to set before cooking.

Cooking the shells

  • Fire up your grill for indirect cooking at 350 F.
  • Transfer the shells to the grill and cook for 45 minutes or until the bacon is done and just starting to crisp. I start checking them every 5 minutes after 30 minutes to make sure the shells don't get too crispy and the bacon isn't over-cooked.

For serving

  • Serve shells garnished with parsley along with warm marinara for dipping or drizzling.

Notes

Also make a batch using spicy sausage for your heat-loving friends!

Nutrition

Calories: 704kcal | Carbohydrates: 13g | Protein: 33g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1482mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6102IU | Vitamin C: 8mg | Calcium: 362mg | Iron: 3mg

Nutritional values are approximate.

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Spicy Meatballs

I always keep a few bags of homemade spicy meatballs on hand. Grab them out of the freezer, toss in some marinara sauce, serve over pasta… dinner in no time! I also use them to make super easy meatball sandwiches. And slice them in half to top a homemade pizza. They’re very versatile, easy to make and taste great! And they’re way better than those store-bought ones you find in the freezer section. You know the ones. Dinky. Kinda weird colored. Questionable texture. Not so tasty. Yep, not these.

Spicy Meatballs

Perfect Tender Tasty Meatballs

You can make these spicy meatballs as spicy as you want. Or leave out the red pepper flake entirely and just make ‘meatballs’. The meatballs taste fantastic with or without the heat. They’re wonderfully tender and delicious. Just make sure you don’t overwork the meat. Mix it just enough to combine the ingredients. Anything more and they’ll start to get tough and you don’t want that. Mix lightly and they’ll stay soft and tender. I prefer to use my hands though I picked up some food-safe gloves to make the job easier.

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Also try my meatloaf meatballs.

Spicy Meatballs
Print Pin
5 from 1 vote

Spicy Meatballs

Make sure you don't overwork the meat. Mix it just enough to combine the ingredients.
Course Main
Cuisine American
Keyword meatballs, spicy
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 6
Calories 533kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

Instructions

  • Place all ingredients except for the oil into a large bowl.
  • Using your hands, combine everything thoroughly, but try to not overwork the meat.
  • Form the mixture into small balls. Depending on how you plan on using them, you may want small or large balls. It's all up to you.
  • Place on a baking sheet and refrigerate for 1 hour.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, fry the meatballs until golden brown and cooked through, with an internal temperature of 160 F. Flip the meatballs once or twice while cooking to brown on all sides.
  • Transfer cooked meatballs to a plate and continue cooking the remaining ones.
  • Enjoy!

Notes

Great over pasta, on sandwiches or served as appetizers.

Nutrition

Calories: 533kcal | Carbohydrates: 8g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 599mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg

Nutritional values are approximate.

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Homemade Blueberry Ice Cream

I could not resist when I saw beautiful, ripe blueberries at the grocery store. As many dishes as I could use them in, my mind instantly went to creamy, yummy, delicious homemade blueberry ice cream. I was so happy with the final result that I made another batch the very next day.

Homemade Blueberry Ice Cream

This Isn’t A Salad

I often change recipes when I make them. And I often cut back on things like, oh, cream or sugar. But not when I make homemade blueberry ice cream. This is not the time to be skimpy or try to make a dish super-duper healthy. This is decadent goodness. It’s supposed to be that way.

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I love my ice cream maker. It’s fun to use and I always end up enjoying the results!

Homemade Blueberry Ice Cream
Print Pin
5 from 1 vote

Homemade Blueberry Ice Cream

I could not resist when I saw beautiful, ripe blueberries at the grocery store. As many dishes as I could use them in, my mind instantly went to creamy, yummy, delicious homemade blueberry ice cream.
Course Dessert
Cuisine American
Keyword blueberry, homemade ice cream
Prep Time 12 hours 30 minutes
Cook Time 20 minutes
Servings 3 cups
Calories 782kcal
Author Inspired by a recipe from Driscoll’s

Equipment

Ingredients

Instructions

  • Place a medium saucepan over medium-high heat.
  • Add the blueberries, sugar, and salt and stir until the sugar has dissolved.
  • Continue stirring until the mixture comes to a boil.
  • Reduce heat to a low simmer and cook another 10 minutes.
  • Remove from heat and let cool for 20 minutes.
  • Transfer cooled blueberry mixture to a blender.
  • Puree until smooth (if you want some blueberry chunks, don't puree quite so long!).
  • Transfer pureed mixture to a large bowl.
  • Stir in the heavy cream, milk and lemon juice.
  • Cover bowl with plastic wrap and place in the fridge overnight.
  • Add mixture to your ice cream maker and process per manufacturer's directions. Freeze overnight before serving.
  • Makes about 1 1/2 quarts.

Notes

Also great with blackberries!

Nutrition

Calories: 782kcal | Carbohydrates: 91g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 171mg | Sodium: 178mg | Potassium: 287mg | Fiber: 3g | Sugar: 82g | Vitamin A: 1939IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic. And yeah, it really is great with roasted potatoes. Tender, buttery potatoes that have that slight skin ‘pop’ when you bite into them. Perfect.

Roasted Potatoes with Warm Blue Cheese Sauce

The Perfect Balance

I sometimes find that too much fresh rosemary is a not a good thing. It can be a bit overwhelming. I totally did not find that to be the case with these roasted potatoes with warm blue cheese sauce. Not even at all. The amount of rosemary is spot-on, and I think the dish needed every bit of it. I would not cut back on it even though my first thought was to do just that.

You can cook the potatoes on a grill instead of in the oven. Using a grilling basket such as the one below makes for easy cooking, easy cleanup, and helps make sure your potatoes are cooked nice and evenly.

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The blue cheese sauce is great on other roasted vegetables too, like green beans, asparagus, you name it. And baked potatoes!

Also try my herb roasted potatoes.

Roasted Potatoes with Warm Blue Cheese Sauce
Print Pin
5 from 1 vote

Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic.
Course Side
Cuisine American
Keyword blue cheese, roasted potatoes, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 374kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

For the potatoes

For the blue cheese sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh rosemary finely chopped
  • ¼ teaspoon nutmeg grated
  • 2 cups whole milk warmed
  • 4 ounces blue cheese crumbled
  • 2 tablespoons green onion sliced thin

Instructions

For the potatoes

  • Preheat oven to 425 F.
  • For the potatoes: Preheat the oven to 425 degrees F.
  • Place potatoes into a large bowl. Toss with the olive oil, rosemary, lemon zest and juice and salt and pepper to taste.
  • Spread out onto a baking sheet and roast until tender, about 35 minutes, stirring once or twice. While the potatoes are roasting make the sauce (below).
  • Transfer potatoes to a large bowl or serving platter. Drizzle with the sauce. Garnish with the green onions, jalapeno, parsley and blue cheese crumbles.

For the blue cheese sauce

  • Melt butter in a medium saucepan over medium heat.
  • Whisk in the flour and continue whisking for 3 minutes or until the flour is cooked.
  • Add the rosemary and nutmeg.
  • Whisk in the milk. Reduce heat to low. Whisking occasionally, continue cooking until thickened, 5-10 minutes.
  • Remove from heat and stir in the blue cheese and green onions.

Notes

The sauce is also great over French fries!

Nutrition

Calories: 374kcal | Carbohydrates: 27g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 333mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 37mg | Calcium: 208mg | Iron: 2mg

Nutritional values are approximate.

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Gorgonzola Garlic Bread

This Gorgonzola garlic bread recipe was a delicious change from our usual mozzarella cheese bread. I made this to go with some grilled BBQ shrimp, so we could sop up the sauce. They made a fantastic combination. We really liked the tang of the Gorgonzola. And although the recipe calls for making this bread in the oven, you can use the grill just as easily, especially if you already have it fired up!

Gorgonzola Garlic Bread

Not Your Usual Garlic Bread. Better.

Gorgonzola garlic bread is easy to make, but don’t forget the Parmesan cheese like I did the first time I made it. The Parmesan adds such a nice flavor with the Gorgonzola. You could substitute Asiago cheese and even add some red pepper flakes for a little heat. If that’s your thing.

This is a great bread to serve instead of your usual garlic bread. It’s amazing how just a few simple different ingredients can make for a much better bread experience!

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Also try my make-ahead garlic bread.

Gorgonzola Garlic Bread
Print Pin
4 from 1 vote

Gorgonzola Garlic Bread

Gorgonzola garlic bread is easy to make, but don't forget the Parmesan cheese like I did the first time I made it.
Course Appetizer, Bread, Side
Cuisine American
Keyword garlic bread, gorgonzola butter
Prep Time 5 minutes
Cook Time 5 minutes
Servings 8
Calories 392kcal

Equipment

Ingredients

  • ¼ cup unsalted butter softened
  • ½ cup gorgonzola cheese crumbled
  • 1 clove garlic minced
  • ½ teaspoon fresh parsley chopped
  • ¼ teaspoon kosher salt
  • pinch ground black pepper
  • 1 loaf Italian bread cut into 1" slices, can substitute French bread
  • Parmesan cheese grated, to taste

Instructions

  • Preheat broiler.
  • In a small bowl, combine the butter, cheese, garlic, parsley, salt and pepper.
  • Spread mixture onto bread slices.
  • Sprinkle with Parmesan.
  • Place slices on a baking tray and under a broiler for a few minutes or until the cheese is hot and bubbly.

Notes

You can make these ahead of time (minus putting them under the broiler) and freeze or refrigerate until ready to use.

Nutrition

Calories: 392kcal | Carbohydrates: 30g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 382mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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Restaurant Style Peel and Eat Shrimp

We recently returned from a vacation to the Fernandina Beach area of Florida. We’d never been before and so enjoyed our time there. From the moment I made the reservations I dreamed of one thing about the trip. Nope, it wasn’t the beach, or the great warm weather or nice people. I dreamed of eating restaurant style peel and eat shrimp. And I don’t mean sort of dreamed about it, either. I was obsessed. And after we got home I made an exact copy of those same dishes so I could keep enjoying them. It was like being back on the beach, except I was in the middle of Indiana!

Restaurant-Style Peel-and-Eat Shrimp

Use Good Shrimp For The Best Results

You want to use the best shrimp I could get when I made these restaurant style peel-and-eat shrimp. That means not farm raised somewhere far, far away. Lucky me, I found a family-owned seafood company just south of Amelia Island that ships fantastic shrimp for a good price, Shrimp To Shore. The shrimp are wild caught, perfectly sized, and crazy delicious. They’re what made this a memorable dish.

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Oh, if you’re in the Fernandina Beach or Amelia Island areas and are craving great peel-and-eat shrimp, stop by The Salty Pelican and Slider’s Seaside Grill and order up a plate!

Also try my Italian barbecue shrimp.

Restaurant-Style Peel-and-Eat Shrimp
Print Pin
5 from 1 vote

Restaurant Style Peel and Eat Shrimp

Use the best shrimp you can find for the best results
Course Appetizer or Main
Cuisine American
Keyword restaurant, shrimp
Prep Time 15 minutes
Cook Time 5 minutes
Servings 1
Calories 249kcal

Equipment

Ingredients

Instructions

  • Fill a large pot halfway with water.
  • Add the beer, 2 tablespoons of Old Bay, pickling spice, and one lemon (halved along with the juice).
  • Bring the water to a boil.
  • Add the shrimp.
  • Cook for 2-4 minutes or until done as desired.
  • Drain the shrimp in a colander but do not rinse. Sprinkle with more Old Bay as desired and toss gently.
  • Serve with the remaining lemon (sliced) and cocktail sauce. I serve my shrimp over fresh crushed ice.

Notes

I like to cook a single shrimp first. I use it as a test to determine the exact cook time for the remaining shrimp. In my case, my 20 count shrimp took 2 minutes and 40 seconds to be perfect. Shrimp aren’t cheap, and you want the best-cooked shrimp. I think it’s worth this extra step to determine the ideal cook time!

Nutrition

Calories: 249kcal | Carbohydrates: 42g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 507mg | Fiber: 8g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 118mg | Calcium: 189mg | Iron: 5mg

Nutritional values are approximate.

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Denver Omelet Nachos

The first time I had a Denver omelet was on a Delta airlines flight when I was a kid. That was long long ago. Even at a young age I knew I was hooked on them. I loved that wonderful combination of cheese, ham, onion, mushroom and peppers. These Denver omelet nachos takes those long-time favorite flavors and put them on top of my other favorite: crispy tater tots. Yep, it’s a marriage made in heaven for sure. And for a delightful twist, a lightly spicy cream sauce. The sauce cuts through some of that richness and makes the world a wonderful place again. Ok, so maybe it doesn’t do that but it is mighty darned good!

Denver Omelet Nachos

A Delicious Twist With Classic Flavors

I think of these Denver omelet nachos as the perfect grownup version of the breakfast dish I had as a kid. Nothing wrong with the old way, either, definitely not. But this is a great twist on a long-time favorite. And as a bonus, my wife declared this to be one of the things we’ve made! Plus who doesn’t like crispy tater tots?

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Also try my Memphis mile-high BBQ nachos.

Denver Omelet Nachos
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5 from 1 vote

Denver Omelet Nachos

These Denver omelet nachos takes those long-time favorite flavors and put them on top of my other favorite: crispy tater tots.
Course Main
Cuisine American
Keyword nachos
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 1404kcal
Author Inspired by a recipe from Cuisine at Home

Equipment

Ingredients

For the nachos

  • 1 bag tater tots or crispy crowns
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons olive oil divided
  • 8 ounces ham steak cubed
  • 4 ounces button mushrooms diced
  • ½ cup red bell pepper diced
  • ½ cup green bell pepper diced
  • ½ cup onion diced
  • 4 large eggs
  • ¼ cup whole milk
  • 1 tablespoon unsalted butter
  • 3 cups Colby Jack cheese shredded, for topping
  • 2 large green onions sliced, for garnish

For the sauce

Instructions

For the sauce

  • Whisk together all ingredients.
  • Transfer to a squeeze bottle or bowl in the fridge until ready to use.

For the nachos

  • Preheat oven to 425 F.
  • Prepare the tater tots or crispy crowns according to package instructions. Make sure to get them good and crispy.
  • Season well with salt and pepper.
  • Reduce the oven temperature to 300 F for melting the cheese before serving.
  • Add half the oil to a large skillet or saute pan over high heat.
  • Add the ham and cook until just starting to brown on the edges.
  • Transfer to a paper towel-lined plate.
  • Add the remaining oil.
  • Add the mushrooms, peppers and onion.
  • Stir and cook until the vegetables are just starting to turn tender.
  • Transfer to a bowl.
  • Add in the ham.
  • Stir and season with salt and pepper.
  • Whisk together the eggs and milk in a small bowl.
  • Season with salt and pepper.
  • Add the butter to the skillet and reduce heat to medium.
  • Add the eggs.
  • Stirring constantly, scramble the eggs until just set (do not overcook!).
  • Remove to a plate and lightly break up the eggs using a fork.
  • Assemble the nachos by dividing the tots between 4 oven-proof plates.
  • Top with the ham and vegetable mixture, followed by the eggs.
  • Sprinkle with cheese and place in the oven for about 3 minutes or until the cheese has melted.
  • Serve drizzled with the sauce and garnished with the green onions.

Notes

Add a little minced jalapeno for a nice kick.

Nutrition

Calories: 1404kcal | Carbohydrates: 69g | Protein: 48g | Fat: 106g | Saturated Fat: 35g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 3099mg | Potassium: 1246mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2220IU | Vitamin C: 85mg | Calcium: 785mg | Iron: 4mg

Nutritional values are approximate.

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Mueller Pro-Series All-in-One, 12 Blade Mandoline...
Mueller Pro-Series All-in-One, 12 Blade Mandoline…
  • Meal Prep MVP – A practical and innovative way to…
  • 12 Diverse Blades – With nine interchangeable…
$39.99
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Deep-Fried Brussels Sprouts

Who doesn’t love crispy Brussels sprouts leaves? Normally, I’ll grill or roast my sprouts. Most of the leaves that fall off and get super crispy disappear in no time. But why should the leaves be the crispiest yummiest part? They shouldn’t be. That’s why I deep-fried Brussels sprouts and… wow…

Deep-Fried Brussels Sprouts

Very Different And Very Good

Would I make deep-fried Brussels sprouts every day? No. Well, probably not. They’re very good, and even better drizzled in fish sauce. Or, if you prefer, serve the fish sauce on the side. Then you can dip these little delicious bites a little or a lot!

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.

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Have you tried pickled Brussels sprouts? They’re delicious too!

Deep-Fried Brussels Sprouts
Print Pin
4 from 1 vote

Deep-Fried Brussels Sprouts

Drizzle the Brussels sprouts with fish sauce or serve it on the side.
Course Side
Cuisine American
Keyword Brussels sprouts, deep-fried
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 49kcal

Equipment

Ingredients

Instructions

  • Heat oil to 350 F in a deep fryer or Dutch oven.
  • Trim any loose leaves from the Brussels sprouts and cut in half.
  • Working in batches, fry the oil for 2 1/2 – 3 minutes or until golden brown and crispy.
  • Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Season immediately with salt.
  • Serve drizzled with fish sauce.

Notes

Also serve fish sauce on the side as a dipping sauce.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.

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