Author: Mike

Nacho Cheddar Saltines

My addiction to flavored saltine crackers is getting worse. It all started a few weeks ago when I made a batch of Fire-Eater saltines. They were packed with heat and flavor. They disappeared in no time at all. I’ve since made several other flavors, all of them great. But these nacho cheddar saltines aren’t great. They’re greater than great. Very similar in flavor to those little old fish-looking crackers, but oh so much better. And easier to make that’s for sure!

Nacho Cheddar Saltines

Make A Bunch. A Whole Bunch.

There’s absolutely no point in making only one sleeve of nacho cheddar saltines. They’ll be gone before the 8 hour ‘resting’ time is up. Make a whole box and you’ll thank me.

You can use something like Kernel Seasons Nacho Cheddar seasoning when you make these crackers. Or grab a big ole jar of cheddar cheese powder and go to town!

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Also try my delicious bagel-seasoned saltines.

Nacho Cheddar Saltines
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5 from 1 vote

Nacho Cheddar Saltines

These nacho cheddar saltines aren’t great. They’re greater than great. Very similar in flavor to those little old fish-looking crackers, but oh so much better. And easier to make that’s for sure!
Course Appetizer
Cuisine American
Keyword cheese, crackers
Prep Time 12 hours
Total Time 12 hours
Servings 8 servings
Calories 79kcal
Author Mike

Ingredients

Instructions

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get ‘happy’, tossing gently every once-in-a-while.
  • Serve as-is or with cream cheese for topping.

Notes

Also great served topped with sliced cheese.

Nutrition

Calories: 79kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

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Famous Dave’s Country Roast Chicken on the Char-Broil Big Easy

My goodness was this Famous Dave’s Country Roast Chicken on the Char-Broil Big Easy every good. I can’t imagine an easier way to make fantastic-tasting, moist, tender chicken than on the Char-Broil Big Easy. It’s so crazy easy to do that it’s bordering on effortless. So, I picked up a jar of Famous Dave’s Country Roast Chicken seasoning at the grocery store, along with a whole chicken (on sale! Woo hoo!). A little oil and about 2 hours later, boom!

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.

Famous Dave's Country Roast Chicken on the Char-Broil Big Easy

Oh, How Yummy It Is!

You would’ve thought I’d spent hours to produce such wonderful roasted chicken flavor. Oh and that skin! Oh my! Would I admit to eating too much of that delicious crunchy skin? Maybe. After all, there’s nothing about this Famous Dave’s Country Roast Chicken on the Char-Broil Big Easy that isn’t devour-worthy.

Famous Dave's Country Roast Chicken on the Char-Broil Big Easy

A Better Basket

I used the new Big Easy Better Basket in my Big Easy. Because it collapses, it’s easy to store. Also, it is bigger than the standard Big Easy basket so you can cook a lot more at once. It does like to lean to the side if you don’t have your bird perfectly centered. That’s not a big deal, but something you get used to after a while. Of course you can use the standard basket that comes with your Big Easy.

Famous Dave's Country Roast Chicken on the Char-Broil Big Easy

Bigger Chickens Welcome

I was cooking a 5 pound chicken. As you can tell, I had plenty of room for a much bigger chicken (or turkey!).

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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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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!

Famous Dave's Country Roast Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Famous Dave’s Country Roast Chicken on the Char-Broil Big Easy

I can’t imagine an easier way to make fantastic-tasting, moist, tender chicken. It’s so crazy easy to do that it’s bordering on effortless.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 1 chicken
Calories 1638kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse chicken and pat dry.
  • Lightly rub entire chicken with oil.
  • Sprinkle seasoning over entire chicken. Get the inside too.
  • Transfer to the Big Easy basket and then to the cooker.
  • Cook for approximately 20 minutes per pound, or until the temperature reaches 165 F as measured in several places.
  • Let rest at least 15 minutes before carving.

Notes

You can use your favorite cuts of chicken.

Nutrition

Calories: 1638kcal | Protein: 142g | Fat: 115g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 571mg | Sodium: 533mg | Potassium: 1440mg | Vitamin A: 1066IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 7mg

Nutritional values are approximate.

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Culver’s Cheese Curds (Copycat Recipe)

Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. In flashing lights. Big huge lights. Danger because you’re going to want to eat them all. Then you’re still going to want more. I so couldn’t stop eating them. They have this delicious crunchy outside. And tender, gooey, cheesy, melty, yummy insides. I thought I might need some sort of dipping sauce. Ya know, ranch dressing maybe. Or warmed marinara. But oh no. Nothing else required. Just a lot of moaning with each and every bite. These are dangerous, trust me.

Culver’s Cheese Curds (Copycat Recipe)

Any Cheese Curds Will Do

I used dill cheese curds for my copycat recipe of Culver’s cheese curds. The dill went very well with the Italian-seasoned breadcrumbs. You can use anything you want. I have a container of jalapeno cheddar curds in my fridge right now. They’d be great with just regular breadcrumbs, seasoned with a bit of cayenne pepper for an extra kick! I’m pretty sure the combinations are endless as there sure seems to be plenty of great kinds of curds here in Indiana.

Brrrrr

The recipe calls for freezing the curds for a bit before deep-frying them. This is not the time to rush things. The less you freeze them the less-than-perfect the coating is when you deep-fry them. So put them in the freezer and let them be for a bit.

Choose Your Deep-Fryer

I usually deep fry in my big fryer if I’m making a big batch and feeding a crowd. But if it’s just the two of us I’ll get out my Fry Daddy.

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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This recipe is based on a recipe from CopyKat.

Copycat Culver’s Cheese Curds
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5 from 1 vote

Copycat Culver’s Cheese Curds

Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. Danger because you’re going to want to eat them all.
Course Appetiser
Cuisine American
Keyword copycat, curds, deep-fried
Prep Time 1 hour
Cook Time 15 minutes
Servings 8
Calories 3352kcal
Author Inspired by a recipe from CopyKat

Equipment

Ingredients

Instructions

  • Combine flour and salt in a shallow bowl.
  • Stir until the salt is incorporated evenly.
  • Break eggs into a second shallow bowl with 1 tablespoon of milk.
  • Beat the eggs.
  • Place breadcrumbs into the third bowl.
  • Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
  • Place coated curds on a wire rack resting in a rimmed baking sheet.
  • Freeze the cheese curds for 30 to 60 minutes.
  • Set up another wire rack on a baking sheet or line a plate with paper towels.
  • Pour enough oil into a large skillet or a pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
  • Frying a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown.
  • Remove with a slotted spoon. Enjoy immediately.

Notes

Serve with Ranch dressing for dipping!

Nutrition

Calories: 3352kcal | Carbohydrates: 253g | Protein: 178g | Fat: 176g | Saturated Fat: 90g | Trans Fat: 1g | Cholesterol: 1142mg | Sodium: 5338mg | Potassium: 820mg | Fiber: 13g | Sugar: 15g | Vitamin A: 974IU | Calcium: 3770mg | Iron: 19mg

Nutritional values are approximate.

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Olive Garden Salad Mix (Copycat Recipe)

Yes, yes I do like freshly grated Parmesan on my copycat recipe of the Olive Garden salad mix. I don’t hide it. I’m not ashamed of it. Keep it coming, keep grating and don’t expect me to say ‘stop’ any time soon! Now, I love the rest of the salad too. The crunchy crisp greens. Tomatoes. Croutons. Red onions. And my two favorites: large black olives and pepperoncini. All lightly dressed in Olive Garden’s signature Italian dressing!

Olive Garden Salad Mix (Copycat Recipe)

A Great Salad In No Time

This is the easiest way I know to make a fantastic salad in no time. We actually had this as a main dish for dinner. I roasted a few chicken breasts, sliced them, and served them on top of the salad. It made for a great, healthy dinner! Whether served as a side salad or amped up with other toppings, the base recipe for this copycat recipe Olive Garden salad mix is a winner!

When it comes times for dressing, I like to put mine in these little sauce dipping cups. They’re great for not only salad dressing, but also for holding dipping sauces for treats like nuggets, tenders, veggies and my favorite, chicken wings!

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Also try my copycat of the Santa Fe chicken salad from Max and Erma’s.

Copycat Olive Garden Salad Mix
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Olive Garden Salad Mix (Copycat Recipe)

Whether served as a side salad or amped up with other toppings, the base recipe for this copycat Olive Garden salad mix is a winner!
Course Salad
Cuisine American
Keyword copycat, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 34kcal
Author Inspired by a recipe from CopyKat

Ingredients

Instructions

  • Place your salad bowls, plates or whatever you plan on using for serving into the fridge for at least 30 minutes before serving time.
  • Open salad package and empty the contents into a large bowl.
  • Add the onion, olives, pepperoncini, croutons, tomato slices and croutons.
  • Drizzle with some dressing (don't flood it) and then toss gently to coat everything in the dressing.
  • Serve with freshly grated cheese over the top.

Notes

Best served fresh.

Nutrition

Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker French Onion Soup

Ever order French onion soup at a recipe only to get a bowl with so much cheese you can’t tell whether you ordered soup or a grilled cheese sandwich? Yeah, me too. That’s why I love to make slow cooker French onion soup at home. I can control the cheese. I like mine on top of lightly crusted sliced baguettes. Like crunchy cheese croutons. Perfect on a cold day, this soup is packed with fantastic onion flavor. And the aroma that filled the house while this soup was cooking in the crockpot was absolutely amazing. My stomach was growling all day long!

Slow Cooker French Onion Soup

More Beefy Flavor (Optional)

I like to add a bit of beef base to my slow cooker French onion soup to give it just a bit more beefy flavor. Although it’s completely optional if you use a good homemade beef broth. I felt mine could use a little help in the beefiness flavor department. I used a store-bought beef broth which, though good, needed more flavor for sure. If I’d used a better brand (I admit it, I was being cheap) I could’ve skipped the base.

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Also try my slow cooker spicy kielbasa cabbage soup and my slow cooker meat lovers chili.

Slow Cooker French Onion Soup
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5 from 1 vote

Slow Cooker French Onion Soup

Perfect on a cold day, this soup is packed with fantastic onion flavor.
Course Main
Cuisine American
Keyword crockpot, onion, slow cooker, soup
Prep Time 15 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours
Servings 8 servings
Calories 325kcal

Equipment

Ingredients

  • 6 tablespoons unsalted butter
  • 4 large yellow onions sliced thin, rings separated
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • ½ cup cooking sherry
  • 7 cups beef broth
  • 1 tablespoon beef base optional
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 8 slices French bread or 16 slices of a thin baguette
  • cheese A mix of shredded Gruyere, Emmental, Parmesan and Mozzarella cheeses

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-high heat.
  • Add the onions and saute about 10 minutes or until translucent, stirring often.
  • Sprinkle with the sugar, stir and reduce heat to medium.
  • Cook 30-40 minutes or until soft and lightly caramelized.
  • Add the garlic, stir and cook 2 more minutes.
  • Stir in the sherry and cook until evaporated, stirring and scraping up any yummy bits on the bottom of the pot.
  • Transfer the onions to a lightly greased slow cooker on low.
  • Stir in the broth, beef base, salt, thyme and bay leave.
  • Cover and cook 8 hours.
  • Place bread pieces under the broiler to get lightly browned.
  • Sprinkle with cheese and place back under the broiler until the cheese is melted.
  • Serve soup in bowls topped with a slice of the cheese bread (or 2 slices if using a small baguette).

Notes

You can use croutons instead of the bread.

Nutrition

Calories: 325kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1555mg | Potassium: 324mg | Fiber: 3g | Sugar: 7g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg

Nutritional values are approximate.

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Quick Fix Steak Sandwich using the Cuisinart Griddler

You’re at this post for a reason. Maybe, like me, you actually like Steak-Umms. Like many, I was first exposed to them in a school lunch cafeteria years and years ago. And like many kids of the time, I would go home and beg mom to get them so I could have a steak sandwich there too. Mom wasn’t too keen on them, but would buy them for me as a rare treat. I’d have them about as simple as you could get: fried the Steak-Ummm, put it on a bun or white bread with ketchup, eat. Well, now I step things up with my quick fix steak sandwich, made using the Cuisinart Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler

Easy Is Right. And Good.

The Griddler makes making a steak sandwich about as easy as you can get. Having the two big cooking griddles lets you cook several things at once. Without it, I’d end up with a skillet for the Steak-Umms, another for the onions and peppers, and I’d probably fire up the oven or toaster just to toast my sub roll. Sheesh, that’s a lot of stuff when I can do it all on my Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler

The History Of Steak-Umms

The history of the Steak-Umm is actually rather interesting. You can read about it here.

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You can also make outstandingly good smash burgers on the Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler
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Quick Fix Steak Sandwich using the Cuisinart Griddler

The Griddler makes making a steak sandwich about as easy as you can get. Having the two big cooking griddles lets you cook several things at once.
Course Main
Cuisine American
Keyword Cuisinart, Griddler, quick fix, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 326kcal

Equipment

Ingredients

  • 1 hoagie sandwich roll split
  • 1 slice Steak-umm or other thin-sliced frozen steak
  • ¼ green bell pepper sliced thin
  • ¼ cup mushrooms sliced thin
  • ¼ cup onion sliced thin
  • 1 teaspoon vegetable oil
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons Cheez Whiz or other cheese dip, warmed

Instructions

  • Open your Griddler so that the griddle plates are open flat. You want to use the smooth griddles.
  • Turn the Griddler Selector knob (the center one) to 'griddle'. Set the temperature knob to 425 F, the maximum.
  • Once the green light is lit, indicating that the Griddler is at 425 F, you can begin cooking.
  • Place the bell peppers and onion in a small bowl. Drizzle with the oil and season with salt and pepper. Stir and transfer to one side of one of the griddle plates. See my picture for how I arrange things on the Griddler.
  • On the other plate place the bread halves. Let them toast as long as desired as the rest of the ingredients cook.
  • Let the onion and peppers cook for 5 minutes, stirring a few times.
  • Add the mushrooms to the onion and peppers. Stir and cook another 5 minutes. The vegetables should be just starting to turn tender.
  • Place the Steak-umm on the griddle plate alongside the vegetables. Season as desired.
  • Continue cooking the Steak-umm until it starts to brown along the edges. Flip and continue cooking until done.
  • Assemble the sandwich by placing the Steak-umm on the bottom bread half. Add the cooked vegetables. Drizzle on the cheese, add the bread top.

Notes

Serve with plenty of napkins. The cheese will be nice and runny!

Nutrition

Calories: 326kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 837mg | Potassium: 266mg | Fiber: 3g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 11mg

Nutritional values are approximate.

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Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  Would they leave me hankering for the real thing instead? I have to admit, though, that I loved them! I thought they were great. Kind of like Sloppy Joes, but they taste just like cheeseburgers. Heck, they even look like cheeseburgers. Sorta.

On a cold day they hit the spot and then some. A little ketchup, a little mustard, and a few pickle slices and I was a happy guy! As much as I love cooking up smash burgers on my griddle (especially outdoors), this were a really nice change. The texture and flavors were great. And if I can’t get outdoors to my griddle (or due to possible laziness), these more than make for a great alternate burger solution!

Slow Cooker Cheeseburgers

As Easy As You Can Get

Slow cooker cheeseburgers made for the perfect make-and-forget meal. I just tossed all the ingredients into my crockpot at lunch time and by dinner time everything was ready! Just warm some buns and you’ve got dinner! Well, maybe make a batch of my quick fix herb fries on the side. You can’t live on cheeseburgers by themselves. Supposedly.

Keep It Simple

I used ‘plain ole’ Velveeta for my cheeseburgers. For a change you can use Kraft’s Mexican- or Jalapeno-flavored Velveeta. Could you use ‘real’ cheese? Sure but honestly I wouldn’t. Velveeta has the perfect melty gooey consistency to help hold the burger together. These aren’t meant to be fancy. And there’s nothing wrong with Velveeta!

The Other Meat

I have not tried it but I see no reason why this recipe wouldn’t work with ground chicken or turkey. There’s plenty of moisture and seasoning. So give it a whirl if that’s your thing. I’d lean (ha!) towards a fattier mix of ground chicken or turkey though. The one with more dark meat. We aren’t making a salad after all.

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Also try my slow cooker cheesesteaks.

Slow Cooker Cheeseburgers
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5 from 1 vote

Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  I have to admit that I loved them! 
Course Main
Cuisine American
Keyword burgers, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10
Calories 408kcal

Equipment

Ingredients

For the burger meat

For the sandwiches

Instructions

For the burger meat

  • Crumble the ground beef into a large skillet and season well with salt and pepper.
  • Cook until browned.
  • Add 1 clove of the minced garlic, stir and cook another minute.
  • Drain well and transfer to a slow cooker set to low.
  • Add the remaining garlic, Velveeta and onion.
  • Cover and cook on low 6 hours, stirring occasionally. If mixture gets too thick add a bit of milk or water and stir.

For the sandwiches

  • Toast buns if, desired.
  • Divide meat mixture between buns.
  • Add pickle slices and a couple of good skirts of ketchup and mustard.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 636mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooker Baby Back Ribs

I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely.

Slow Cooker Baby Back Ribs

A Little Smokiness

Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.

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Also try my slow cooker Vietnamese ribs.

Slow Cooker Baby Back Ribs
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5 from 1 vote

Slow Cooker Baby Back Ribs

Sure, it's not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 487kcal
Author Mike

Equipment

Ingredients

Instructions

  • Separate the ribs into sections, 2-3 bones each.
  • Season the ribs on both sides with plenty of salt and pepper. Don’t be shy.
  • Add the water to the bottom of your slow cooker.
  • Stir in 1/4 cup of the BBQ sauce.
  • Add the ribs. Top with the onion and sprinkle with the garlic.
  • Cover and cook on low for 8 hours.
  • Preheat oven to 375 F.
  • Remove ribs, discarding the onion.
  • Coat ribs in BBQ sauce on all sides.
  • Place on a foil-lined baking sheet and bake for 10-15 minutes or until the sauce has set.

Notes

I recommend a smoky hickory BBQ sauce to give you that ‘just off the smoker’ flavor.

Nutrition

Calories: 487kcal | Carbohydrates: 2g | Protein: 41g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 190mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

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Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all out of a box or can either.

Mushroom Asiago Chicken

Deliciously Creamy

This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!

I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.

I like to use my good ole trusty Dutch oven to make this chicken and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my Buffalo chicken Alfredo.

Mushroom Asiago Chicken
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4 from 1 vote

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make and eat!
Course Main
Cuisine American
Keyword chicken, mushroom
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 457kcal
Author Based on a recipe from The Midnight Baker

Equipment

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • ½ cup all-purpose flour
  • Kosher salt
  • ground black pepper
  • 8 ounces cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 ½ cups dry white wine
  • 3 sprigs fresh thyme
  • ½ cup heavy cream
  • ¼ cup Asiago cheese shredded
  • Egg noodles pasta or rice, cooked per package instructions

Instructions

  • Slice the chicken breasts horizontally.
  • Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4").
  • Cut into large strips.
  • Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
  • Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
  • Dredge the chicken pieces in the flour then transfer to the skillet.
  • Saute until golden brown on all sides.
  • Remove to a plate.
  • Add the remaining olive oil to the skillet.
  • Add the mushrooms and saute until just starting to soften.
  • Add the garlic and saute for another minute.
  • Add the wine and scrape up any bits on the bottom of the pan.
  • Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
  • Return chicken to the pan.
  • Bring to a boil then reduce to a simmer.
  • Cover and let simmer for 15 minutes.
  • Remove chicken pieces to a plate again.
  • Stir in the cream and cheese until melted.
  • Reduce by half, stirring often.
  • Add the chicken back and heat thoroughly.
  • Serve over warm egg noodles, pasta, or rice.

Notes

You can substitute 2 teaspoons dried thyme for the fresh.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg

Nutritional values are approximate.

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Mini Corn Dogs

Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You’re too good to only have two.

These are not like scaled-down versions of your typical corn dog. Hot dogs are replaced by tasty Lit’ Smokies, which bring a whole lot more flavor to the game. And they’re fun to eat too!

Mini Corn Dogs

Batter Up!

My rule-of-thumb when making mini corn dogs is: don’t skimp on the batter. Now, if you want yours thinner, go right ahead and I won’t make faces at you. But for me, more is better. You’ll find you’ll perfect your dipping technique after a few dogs. I settled in on a simple method: dip the Lit’l Smokies so they are fully covered, then lift them out of the batter and let the batter run down the sausage and coat the sides and bottom. The result? Nice and even batter.

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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Also try my mini corn dog muffins!

Mini Corn Dogs
Print Pin
5 from 1 vote

Mini Corn Dogs

Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You're too good to only have two.
Course Appetizer
Cuisine American
Keyword corn dogs, deep-fried
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 292kcal
Author Inspired by a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Preheat oil to 350 F.
  • Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
  • Pour some of the batter into a small glass.
  • Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
  • Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
  • Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown.
  • Transfer to wire rack-lined backing sheet to drain and cool.
  • Serve with your favorite dipping sauces.

Notes

I doubled the amount of cornbread mix that the original recipe called for. I found myself getting a pretty thick coating on the sausages, and I liked that. With just one box you might run out of coating before you run out of sausages.

Nutrition

Calories: 292kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 699mg | Potassium: 141mg | Fiber: 3g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Nutritional values are approximate.

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