Author: Mike

Slow Cooker Creamed Corn

Wow, we were blown away with just how fantastic this slow cooker creamed corn was. Some of the credit goes to using the best sweet corn around, My Dad’s Sweet Corn. I put up a big batch of corn each summer for days just like today: cloudy, cold and dreary. The corn is creamy and sweet and smells, looks and tastes like summer.

Slow Cooker Creamed Corn

A Few Thoughts

Corn from cans can be used instead of fresh, just drain the cans before adding to the slow cooker. For a spicier version of slow cooker creamed corn, use only half a brick of cream cheese and add 1/2 cup of cubed pepper jack cheese instead. Or a bit of cayenne pepper, but not much. You don’t want to bury the tremendous sweetness of the corn.

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

Also try my southern creamed corn.

Slow Cooker Creamed Corn
Print Pin
5 from 1 vote

Slow Cooker Creamed Corn

Wow, we were blown away with just how fantastic this slow cooker creamed corn was. The corn is creamy and sweet and smells, looks and tastes like summer.
Course Side
Cuisine American
Keyword corn, crockpot, slow cooker
Cook Time 6 hours
Total Time 6 hours
Servings 10 -12 servings
Calories 255kcal
Author Based on a recipe from Kelsey Nixon

Equipment

Ingredients

  • 6 cups corn kernels 3 cans, drained, if using canned, or scraped from 8 ears if using fresh
  • 1 cup whole milk
  • 1 tablespoon sugar
  • 8 ounces cream cheese cubed
  • Kosher salt
  • ground black pepper
  • 1 stick unsalted butter

Instructions

  • Place corn, milk, sugar and cream cheese into a slow cooker.
  • Sprinkle with salt and pepper and cook on low for 5 hours, stirring occasionally.
  • Add the stick of butter and cook another hour, stirring occasionally.
  • Check seasoning and serve.

Notes

Substitute heavy cream for the milk for an even richer corn experience!

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 267mg | Potassium: 201mg | Fiber: 2g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Nutritional values are approximate.

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

Martin’s Broccoli Salad

I was looking for a salad for lunches for the work week. Something that would hold up, and wouldn’t get soggy yucky. Something with some crunch. And of course, something yummy. I found that and more in Martin’s broccoli salad. This is great stuff here. It’s perfect for packing for lunch, a picnic, and even served as a side dish with dinner.

Martin's Broccoli Salad

Get Cheesy With It

I’ve made Martin’s broccoli salad a number of times now. I generally follow the recipe to a ‘T’. But I have been known to use different cheese (I love it with pepperjack). Or different nuts (roasted walnuts are fantastic). I thought about making it with cauliflower instead of broccoli. I think I’ll try that next! No matter what, you can’t go wrong with this recipe, even if you make it your own by changing it up a bit!

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)

The original recipe did call for shredded cheese. I prefer cubed cheese. I think it holds up better to the other chopped ingredients and it doesn’t ‘hog’ all of the dressing.

Also try my tangy broccoli salad.

Martin's Broccoli Salad
Print Pin
5 from 1 vote

Martin’s Broccoli Salad

This is great stuff here. It’s perfect for packing for lunch, a picnic, and even served as a side dish with dinner.
Course Salad
Cuisine American
Keyword broccoli, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 281kcal
Author Based on a recipe from Martin’s Bar-B-Que

Equipment

Ingredients

For the dressing

For the salad

  • 1 pound broccoli chopped (I used crowns)
  • ¾ cup cheddar cubed (you can use shredded)
  • ½ cup pecans roasted, chopped
  • â…“ cup dried cranberries sun-dried
  • ¼ cup green onions chopped
  • 3 slices bacon cooked, chopped

Instructions

  • Whisk together all of the dressing ingredients in a large bowl.
  • Add in the salad ingredients and stir gently to coat.

Notes

Always stir before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 211mg | Potassium: 191mg | Fiber: 2g | Sugar: 12g | Vitamin A: 412IU | Vitamin C: 41mg | Calcium: 90mg | 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)

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!

Mexican Meatloaf

No Mushy Meatloaf!

I have a little rule about my meatloaf. I like to keep my vegetables cut a bit bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not super crunchy. I don’t want the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

La Costena Chipotle Peppers 7oz.
La Costena Chipotle Peppers 7oz.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
Print Pin
4 from 1 vote

Mexican Meatloaf

This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal
Author Based on a recipe from Marcela Valladolid

Equipment

Ingredients

For the meatloaf

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute.
  • Remove from heat and let cool.
  • Transfer the vegetables to a large bowl.
  • Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture.
  • Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don't be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minutes.
  • Remove from the oven and let rest 10 minutes before slicing.
  • Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Notes

You can substitute your favorite salsa for the homemade version.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 4mg

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)

Barbecue Meatloaf

You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf. Tender and moist, it packs a nice barbecue flavor that isn’t overwhelming. My tastes lean towards the slightly spicy, so I used an off-the-shelf spicy barbecue sauce when I made this meatloaf, but with so many different sauces out there you can use something totally different to suit your tastes.

Barbecue Meatloaf

One Delicious Meatloaf

If you really want to amp up the barbecue flavor, try smoking your barbecue meatloaf instead of cooking it in the oven. You can also put it on your grill, be it gas or charcoal. Just keep the pan away from fire so it doesn’t cook too fast. You want a little heat, but not direct heat. My big Weber Summit 670 is perfect for making a huge batch of this meatloaf but any grill where you can produce indirect heat will work great.

Chicago Metallic Non-Stick 2-Piece Healthy Meatloaf Set, Grey
Chicago Metallic Non-Stick 2-Piece Healthy Meatloaf Set, Grey

My favorite way to serve leftover meatloaf is sliced and then lightly frying it. Onto a bun or Texas toast with more sauce (or ketchup), mayonnaise, onion and lettuce.

Also try my delicious Mexican meatloaf.

Barbecue Meatloaf
Print Pin
5 from 1 vote

Barbecue Meatloaf

You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf.
Course Main
Cuisine American
Keyword barbecue, BBQ, meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Calories 408kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and saute until soft, 8-10 minutes.
  • Add the garlic. Stir and cook another minute.
  • Stir in 2 tablespoons of the BBQ sauce and the Worcestershire sauce. Remove from heat and let cool.
  • Preheat your oven to 375 F.
  • In a large bowl combine the cooled onion mixture, breadcrumbs, parsley, and granulated onion. Add 1 tablespoon of half and half and stir to create a thick paste. If too thick and dry and a little more half and half and mix again.
  • Mix in the eggs.
  • Crumble in the ground beef and pork. Add green onions, Parmesan and salt, pepper and cayenne to taste. Using your hands combine the ingredients until everything is distributed evenly throughout each handful.
  • Spray an 8" x 11" pan with non-stick spray. Transfer the meat mixture to the pan and form into a large loaf, keeping at least an inch of clearance between the sides of the loaf and the pan.
  • Bake for 30 minutes.
  • Combine the 1/2 cup of BBQ sauce and the ketchup and brush half of the mixture over the top of the meatloaf.
  • Return to the oven and bake until the internal temperature reaches 155 F as measured in several locations.
  • Remove from the oven and brush with the remaining BBQ sauce and ketchup mixture.
  • Let rest 5-10 minutes before slicing thick and serving.

Notes

Substitute a smoky BBQ sauce for a nice change.

Nutrition

Calories: 408kcal | Carbohydrates: 16g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 446mg | Potassium: 475mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 3mg

Nutritional values are approximate.

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

Mac and Cheese Soup

I had pretty low expectations for this mac and cheese soup. I thought it might be too thick. Or not have much flavor. Oh, boy was I wrong about everything. This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right amount of cheese. And oh so creamy smooth. I should’ve doubled the recipe.

Mac and Cheese Soup

Creamy Goodness In Every Bite

I like a bit of kick, a bit of heat, in my dishes so I admit to adding a good deal more cayenne pepper when I made this mac and cheese soup. Not so much that it overpowered the great flavors, but enough that I knew that it was there.

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

Feel free to use other varieties of Velveeta for totally new soup flavors.

I like to make this soup in my big ole trusty Dutch oven.

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

Also try my creamy pimento cheese soup.

Mac and Cheese Soup
Print Pin
5 from 1 vote

Mac and Cheese Soup

This soup was fantastic. It made for the perfect bowl of happiness on a cold, dreary winter’s day. Just the right amount of seasoning. Just the right of cheese. And oh so creamy smooth. I should’ve doubled the recipe.
Course Main
Cuisine American
Keyword mac and cheese, macaroni and cheese, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 367kcal

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Drain well and reserve.
  • Melt butter in a large pot over medium-high heat.
  • Add the celery and onion and saute until the celery is softened.
  • Stir in the flour and cook another minute.
  • Slowly whisk in the milk.
  • Bring to a simmer and stir in the dry mustard, Worcestershire, garlic salt, black pepper and cayenne pepper.
  • Stir until the mixture thickens.
  • Add the Velveeta. Stir until melted.
  • Remove from heat and add the cheddar cheese. Stir until melted.
  • Stir in cooked pasta and serve.

Notes

You may have to add a little milk if reheating leftover soup.

Nutrition

Calories: 367kcal | Carbohydrates: 39g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 1259mg | Potassium: 464mg | Fiber: 2g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 7mg | Calcium: 475mg | 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)

Cedar Planked Asparagus

I am a huge fan of cooking on cedar planks. From sides to main dishes to desserts, I love the flavor and aroma of cedar. I don’t go crazy with the cedar aroma or flavor. I char the planks just enough to add a hint of the wood to whatever I’m cooking. It adds something different to grilled foods. Like these cedar planked asparagus. Easy as can be to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor. And yes, just a hint of cedar sets these apart from just having grilled them.

Cedar Planked Asparagus

Have Them Your Way

You can easily change the flavor of your cedar planked asparagus by changing the seasonings or using infused olive oil instead. I sometimes like to add a good pinch of red pepper flake for a bit of heat. Lemon-infused oil adds a great citrus flavor. A few roasted pecans or walnuts add crunch and well, nuttiness. You can’t mess these up. Just don’t overcook them.

I like to cook with cedar on my Weber grills. They last forever.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Also try my cedar planked sweet corn and my cedar planked green beans.

Cedar Planked Asparagus
Print Pin
5 from 1 vote

Cedar Planked Asparagus

Easy as cedar planked asparagus are to make, they come out crisp-tender (or, to your liking) with a great fresh asparagus flavor.
Course Side
Cuisine American
Keyword asparagus, cedar plank
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 40kcal

Equipment

Ingredients

  • 1 pound asparagus
  • 3 tablespoons olive oil use flavor-infused oil if you wish
  • 1 fresh lemon thinly sliced
  • ½ teaspoon ground black pepper plus more for serving
  • ½ teaspoon kosher salt plus more for serving
  • Parmesan cheese shaved, for topping

Instructions

  • Soak cedar plank in water for 30 minutes to 1 hour.
  • Meanwhile bend asparagus stem until it breaks. This will remove the fibrous part.
  • Toss the asparagus with lemon slices, oil, pepper and salt.
  • Transfer plank to the grill over medium heat and top with the asparagus. Grill 20-30 minutes or until the asparagus is the desired tenderness.
  • Serve with shaved Parmesan and sprinkled with more salt and pepper, to taste.

Notes

You can use this recipe for other vegetables, too!

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 3mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Easy Marinated Chicken on 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.

This super easy marinated chicken on the Char-Broil Big Easy is exactly why I love using my oil-less fryer. I was serving salad for dinner, and wanted chicken to go with it. Not dried out, bland super market rotisserie chicken. Moist, tender flavor-packed chicken. And with as little fuss as possible. And this is it.

Easy Marinated Chicken on the Char-Broil Big Easy

No Fancy Stuff Required

I don’t see any reason to use a super expensive fru-fru Italian dressing in this easy marinated chicken on the Char-Broil Big Easy. I used a 16 ounce bottle of generic dressing from our local grocery store. For $1, it added the perfect flavor, tenderness and juiciness to my chicken. Use any dressing (or even bottled marinade) you like, but stay away from anything that contains sugar or sugar-like substances. Sugar will cause the outside of the chicken to burn long before the insides are done.

Also try my apple juice brined Big Easy chicken and my Famous Dave’s Country Roast chicken.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Need a side dish? Make some apple pie baked beans on the Big Easy.

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

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Easy Marinated Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Easy Marinated Chicken on the Char-Broil Big Easy

This super easy marinated chicken is exactly why I love using my Char-Broil Big Easy. I was serving salad for dinner, and wanted chicken to go with it. Not dried out, bland super market rotisserie chicken. Moist, tender flavor-packed chicken.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 4
Calories 384kcal

Equipment

Ingredients

Instructions

  • Rinse chicken and place into a large resealable container or baggie.
  • Shake the bottle of dressing and add to container. Cover or seal and shake gently to coat.
  • Refrigerate for at least 1 hour, turning the chicken once or twice to make sure all sides get time in the dressing.
  • Fire up your Big Easy.
  • Remove the chicken from the marinade and shake off any excess.
  • Transfer the chicken to the Big Easy basket and place into the Big Easy.
  • Roast for about 20 minutes per pound, or until breasts reach at least 165 F and dark meat reaches 175 F.
  • Remove and let rest 10 minutes before serving.

Notes

You can substitute your favorite cuts of chicken.

Nutrition

Calories: 384kcal | Carbohydrates: 7g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 642mg | Potassium: 266mg | Sugar: 6g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Fried Bologna Sandwich

I smoked a big ole bologna chubb not long ago. Of course I ended up with a lot of bologna. I ended up slicing it nice and thick, freezing some of it for later. Later as in ‘for the best fried bologna sandwich ever’ later. This is the sandwich bologna was invented for. Fried bologna with just a little bit of crunchy char around the edges. Melted gooey cheese. Crunchy BBQ chips and lettuce. And the tang of pickled chow chow. Mustard. Mayonnaise. All on white bread.

Fried Bologna Sandwich

Keep It As Simple As Possible

You must use white bread when you make a fried bologna sandwich. It’s a law. Or should be. Let’s face it, you didn’t make this sandwich because of its organic farm-fresh ingredients. This isn’t fru-fru, this is a big ole honkin’ sandwich that you’ll love.

GOLDING FARMS Mrs. Campbell's All Natural Sweet Southern Chow Chow Relish, 16 Ounce Glass Jar
GOLDING FARMS Mrs. Campbell’s All Natural Sweet Southern Chow Chow Relish, 16 Ounce Glass Jar

If ever there was a sandwich that needed chow chow relish heaped on top of it, this is it. I love chow chow.

Fried Bologna Sandwich
Print Pin
5 from 1 vote

Fried Bologna Sandwich

This is the sandwich bologna was invented for. 
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1
Calories 751kcal

Equipment

Ingredients

  • 1 teaspoon unsalted butter
  • 1 slice bologna at least 1/2" thick. If you can't find thick bologna, use 4 thin slices instead.
  • 2 slices white sandwich bread
  • mayonnaise
  • prepared yellow mustard
  • 2 slices American cheese
  • 2 tablespoons chow chow or a sweet pickle relish
  • ½ cup BBQ potato chips
  • ½ cup iceberg lettuce shredded

Instructions

  • Melt the butter in a medium skillet over medium-high heat.
  • Meanwhile, spread one side of one of the bread slices with mayo.
  • Spread one side of the other slice of bread with the mustard.
  • Cut a 1" wide 'X' pattern in the middle of the bologna if using thin slices. This will keep it from curling. I didn't have to do this with my thick bologna.
  • Add bologna to skillet and swirl around to coat the bottom in the butter.
  • Cook a few minutes until browned, then flip and repeat.
  • Add the cheese slices to the bologna and cook another minute to melt.
  • Place the bologna on top of the mayo-topped bread slice.
  • Add the chow chow, potato chips and shredded lettuce.
  • Add the last piece of bread and gently push down on the sandwich to just crush the chips. Don't destroy them, just make the sandwich bite-able.
  • Devour.

Notes

Add a little BBQ sauce along with the mayonnaise for the BBQ version of this sandwich.

Nutrition

Calories: 751kcal | Carbohydrates: 71g | Protein: 24g | Fat: 42g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1609mg | Potassium: 951mg | Fiber: 5g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 9mg | Calcium: 611mg | Iron: 4mg

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)

Cedar Planked Shrimp with Pesto

I had no idea just how much I would love these cedar planked shrimp with pesto. I mean, I can eat shrimp like the dickens. And I love anything that’s cooked on a cedar plank. But sometimes, pesto can be a bit much for me. Well, this was the first time ever where I absolutely could not get enough pesto. Each bite was perfect. I just wish I’d made more. A lot more. I served these as our main dish, but you can certainly serve them up as an appetizer too!

Cedar Planked Shrimp with Pesto

And Like That I’m Addicted To Pesto

You can certainly make your own pesto for these cedar planked shrimp. Make it your own. Me, I was looking for a simple dinner that still looked great and tasted even better so I went to the pantry for my pesto. I’m not much of a pesto aficionado but Classico Traditional pesto worked just fine for me!

If I was going to serve these shrimp as an appetizer I might do several planks, each with a different type of pesto. Mix it up a bit!

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Also try my cedar planked shrimp and grits and if you’re a big fan of pesto too, my pesto shrimp with mushrooms is delicious too!

Cedar Planked Shrimp with Pesto
Print Pin
4 from 1 vote

Cedar Planked Shrimp with Pesto

I had no idea just how much I would love these cedar planked shrimp with pesto. I mean, I can eat shrimp like the dickens.
Course Main
Cuisine American
Keyword cedar plank, pesto, shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 249kcal
Author Inspired by a recipe from Proud Italian Cook

Equipment

Ingredients

  • 1 pound jumbo shrimp 21-25 count, cleaned, deveined
  • ½ cup pesto store-bought, divided
  • olive oil
  • 2 large lemons halved

Instructions

  • Fire up your grill for direct and indirect cooking. You'll use the direct heat to sear the cedar plank. You'll use indirect (low or no flame under the blank) heat to cook the shrimp.
  • Pat the shrimp dry.
  • Toss the shrimp with half of the pesto.
  • Toss shrimp in mixture, coating it all over.
  • Place your cedar plank over the direct heat for 15 or so minutes until charred on one side.
  • Move the plank to indirect heat. Add the shrimp. Drizzle lightly with oil. Note: You may not need much if any oil, depending on how thick your pesto is. A lighter thinner pesto may not require any. You only need the oil to slightly 'loosen' or thin the pesto.
  • Place the lemons over direct heat.
  • Close the grill lid and let cook until the shrimp start to turn pink.
  • Spoon the remaining pesto over the shrimp. Continue cooking until the shrimp are done. The lemons should get a nice char on them.
  • Drizzle two halves of the lemons over the shrimp (I used grill tongs to squeeze them).
  • Serve shrimp on the plank with the remaining lemon halves for squeezing.

Notes

I prefer to use tail-on shrimp since the tails make for great little handles for picking up the shrimp!

Nutrition

Calories: 249kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1172mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 33mg | Calcium: 228mg | Iron: 3mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Copycat Lone Star Steakhouse Amarillo Cheese Fries

My first (big) bite of these copycat Lone Star Steakhouse Amarillo cheese fries made me think I’d just come upon the world’s largest plate of potato skins. Well, it has some of the flavors of potato skins at least. Good ones. Not the wimpy thin ones with no toppings. These fries are loaded with bacon. And cheese. And a taco-flavored Ranch dressing that you could just drink. I served this at home, but I’d been just as happy ordering a big ole plate of these fries while sitting at a bar sipping on a cold brew and watching my favorite team on the big screen!

Copycat Lone Star Steakhouse Amarillo Cheese Fries

Great As Is. Even Better Kicked Up!

You can make this recipe for copycat Lone Star Steakhouse Amarillo cheese fries just as it is and have a good ole time eating it. Or, you can use it as a base recipe for even more amped-up cheese fries. Add some green onion. Maybe a dollop or two of sour cream. Skip and bacon and add BBQ pulled pork or chicken instead. A little pico de gallo ain’t gonna hurt either! Own it!

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 Texas fries.

Copycat Lone Star Steakhouse Amarillo Cheese Fries
Print Pin
5 from 1 vote

Copycat Lone Star Steakhouse Amarillo Cheese Fries

My first (big) bite of these copycat Lone Star Steakhouse Amarillo cheese fries made me think I'd just come upon the world's largest plate of potato skins.
Course Appetizer
Cuisine American
Keyword cheese, copycat, fries
Prep Time 5 minutes
Cook Time 40 minutes
Servings 8
Calories 394kcal
Author Inspired by a recipe from CopyKat

Equipment

Ingredients

  • 20 ounces frozen fries your favorite style
  • 3 slices bacon cooked crumbled
  • 4 ounces cheddar jack cheese shredded
  • 1 cup Ranch dressing
  • ½ package taco seasoning or 1 heaping tablespoon homemade

Instructions

  • Cook fries per package instructions. Baked is fine, but deep-fried is better!
  • Meanwhile make the sauce by whisking the Ranch and taco seasoning together in a medium bowl.
  • Arrange fries on a heat-proof platter. I like to use small cast iron skillets.
  • Sprinkle fries with bacon and cheese. Place platter in the oven for a few minutes to melt the cheese.
  • Drizzle with the Ranch dressing mix and serve.

Notes

Substitute blue cheese dressing for a nice twist!

Nutrition

Calories: 394kcal | Carbohydrates: 25g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 941mg | Potassium: 337mg | Fiber: 4g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg

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)