Author: Mike

Grilled Garlic Parsley Cheese Bread

When I made a big ole batch of smoked NOLA shrimp the other day I knew I needed something for sopping up that delicious, spicy, rich sauce left at the bottom of the plate. Grilled garlic parsley cheese bread to the rescue! The bread gets delightfully crunchy on the grill. The cheesy topping has hints of garlic with fresh parsley. On both sides of the bread! Yes! Double the flavor! I love garlic bread. But garlic bread with the topping on both sides? Crazy good!

Grilled Garlic Parsley Cheese Bread

Beware Of Flame Ups

You do have to keep an eye on your grilled garlic parsley cheese bread. Well, at least while you’re grilling it. Maybe after, too, in case someone wants to steal one of your pieces. As the butter melts, it may drip down into your grill and case a little flame up. If that happens (and it probably will), just temporarily move the bread away from the flame using some tongs. Wait for the fire to die back down, then move the bread back over the direct heat. No problem.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my easy grilled chimichurri bread.

Grilled Garlic Parsley Cheese Bread
Print Pin
5 from 1 vote

Grilled Garlic Parsley Cheese Bread

When I made a big ole batch of smoked NOLA shrimp the other day I knew I needed something for sopping up that delicious, spicy, rich sauce left at the bottom of the plate. Grilled garlic parsley cheese bread to the rescue! 
Course Appetizer
Cuisine American
Keyword garlic bread, grilled
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10 servings
Calories 249kcal

Equipment

Ingredients

  • 1 loaf French bread
  • 1 ½ sticks unsalted butter softened
  • 4 cloves garlic minced
  • ¼ cup Parmesan cheese freshly grated
  • 3 tablespoons fresh parsley finely chopped
  • kosher salt
  • ground black pepper

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Cut the bread into 1/2" thick slices.
  • Place softened butter, garlic, cheese, parsley and salt in a bowl and mash with a fork to combine.
  • Slather the butter mixture onto both sides of the bread and transfer to the grill over direct heat.
  • Grill 1-3 minutes per side until lightly toasted and crispy.
  • Watch out for flare-ups as the butter melts. If you get a flare-up, move the bread to indirect heat until the fire dies down.
  • Serve immediately.

Notes

Also great made using Pecorino Romano cheese.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 248mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

Nutritional values are approximate.

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Enchilada Beans

Man do I ever love a big ole pot of great beans. But these enchilada beans aren’t great beans. They’re amazing beans. The flavors are just amazing. Southwestern in nature, with the perfect texture and a sauce that is to die for, I could eat these beans all day long and still ask for more.

Enchilada Beans

No Mess With The Recipe (Please)

You cannot improve on these enchilada beans. Don’t go adding hot sauce, or spicy chili powder, or some fru-fru roasted tomato sauce. They don’t need any messing with. At all. Trust me on this, I’m not making it up! Make them exactly as the recipe calls for and you will thank me all day long.

Well, You Could Make Them Into Chili…

Now, that being said… after making these a few times the thought of adding crumbled browned ground beef and making these beans into a chili did occur to me…

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

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Also try my cowboy beans and a family favorite, our Spanish-style beans.

Enchilada Beans
Print Pin
5 from 1 vote

Enchilada Beans

Man do I ever love a big ole pot of great beans. But these enchilada beans aren’t great beans. They’re amazing beans.
Course Side Dish
Cuisine American
Keyword beans, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 245kcal

Equipment

Ingredients

Instructions

  • Heat oil in a medium saucepan or Dutch oven.
  • Add onion and cook until just starting to soften.
  • Add garlic and cook for 1 minute.
  • Sprinkle onions with flour, chili powder and cumin and stir.
  • Cook for 5 minutes to cook the flour, stirring.
  • Stir in the broth and tomato sauce.
  • Bring to a boil then reduce to a simmer.
  • Season with salt and pepper.
  • Simmer for 15-20 minutes or until thickened.

Notes

Rather good with saltines too!

Nutrition

Calories: 245kcal | Carbohydrates: 44g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 875mg | Fiber: 14g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 6mg

Nutritional values are approximate.

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Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

If need a bib, drop cloth, tarp or half a roll of paper towel to eat a sandwich, I know it’s a great sandwich. The messier, the better and these Italian slow cooker beef sandwiches with Giardiniera aioli are true to the rule. The beef is delicious. Moist and tender and packed with flavor, you could eat it by itself. The giardiniera aioli is different, wonderful, and definitely something I”ll be using on other sandwiches and for sure, po boys! I add a bit of slaw to bring a bit of crunch and a nice vinegar hit to offset the sweet tender beef. This is the sandwich of kings!

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

One Outstandingly Good Sandwich

These Italian slow cooker beef sandwiches with giardiniera aioli are great made just like the recipe states. You don’t have to change a single thing and you’ll have great sandwiches. But, if you want a bit of an extra kick to your sandwich, well, you came to the right place. Add some spicy pepper rings to the beef as it cooks low-and slow in the slow cooker. And substitute spicy giardiniera for the ‘regular’ stuff. That’ll satisfy your need for spicy, for sure!

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Also try my slow cooker beef debris sandwiches.

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli
Print Pin
4 from 1 vote

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

If need a bib, drop cloth, tarp or half a roll of paper towel to eat a sandwich, I know it’s a great sandwich. The messier, the better and these Italian slow cooker beef sandwiches with Giardiniera aioli are true to the rule.
Course Main
Cuisine American
Keyword beef, crockpot, Italian, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Assemble time 15 minutes
Servings 8 servings
Calories 856kcal

Equipment

Ingredients

For the Italian Beef

For the Aioli

For the sandwich

  • 4 loaves French bread halved crosswise, split and lightly toasted
  • Delta slaw or your favorite vinegar-sauced slaw

Instructions

  • For the Italian beef
  • Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, salt and pepper in a slow cooker.
  • Cook on the low setting for 8 hours.
  • Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks.
  • Season with salt and pepper.
  • Cover and cook on low for 8 hours.
  • Remove the meat from the cooker and shred.
  • Return to the sauce in the slow cooker and keep warm until ready to use.

For the aioli

  • Place the egg, garlic and Dijon into a food processor and pulse until combined.
  • With the motor running, slowly add the olive oil and vegetable oil until they are blended.
  • Add the giardiniera and pulse a few times. Do not over process. You want it just chopped, not liquefied.
  • Season with salt and pepper to taste.

For the sandwich

  • Spread 2 tablespoons (or more) of the aioli on both sides of the bread
  • Divide the beef between the bottom bread halves.
  • Add some slaw.
  • Top with the bread tops and serve.

Notes

Have plenty of napkins on hand!

Nutrition

Calories: 856kcal | Carbohydrates: 48g | Protein: 50g | Fat: 69g | Saturated Fat: 25g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 2360mg | Potassium: 1013mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1418IU | Vitamin C: 65mg | Calcium: 84mg | Iron: 6mg

Nutritional values are approximate.

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Captain D’s Batter Dipped Fish (Copycat Recipe)

I’m a big fan of battered fried fish. Add in some freshly fried French fries, a side of delicious tartar sauce, and give me a bottle of malt vinegar and I’m one happy guy. This copycat recipe of Captain D’s batter dipped fish checks all my boxes. Slightly crunchy. Tasty. Oh, and easy. Crazy easy. This is just like the great fish you can get at the restaurant. Oh me, just looking at the picture gets me hungry again!

Captain D's Batter Dipped Fish (Copycat Recipe)

Yummy Bites That Don’t Last

I cut my fish into bite-sized pieces. You can leave them whole, making this more like a fish-and-chips dish. Either way they’re great. One advantage to making them into smaller pieces is that you get more of that crunchy delicious batter.

Give Us Crunchies!

When that last piece of fish goes into the deep-fryer take a gander at the bowl of batter. Got more in there, eh? What ever shall we do with that??? I know! Make crunchies! Those little nuggets of greatness in your fish-and-chips! So drizzle a bit of that batter into the fryer and let them get golden brown. Drain well and add to your fish!

I use a little Fry Daddy when I cook my copycat recipe of Captain D’s batter dipped fish. It’s perfect for small pieces of fish and it heats the oil to the perfect temperature. But for larger pieces or when making dinner for more than just a few people, I use a Dutch oven or a bigger deep fryer.

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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No matter what you use to cook your fish, make sure that you don’t overcook it. The fish will dry out and not be good at all. Also make sure you get the oil temperature high enough. Low temperatures won’t cook the fish correctly. Low oil temperature will also saturate the fish with oil. That’s not good either.

Also try my copycat Long John Silver’s fish-and-chips!

Copycat Captain Ds Batter Dipped Fish
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3.25 from 4 votes

Captain D’s Batter Dipped Fish (Copycat Recipe)

I’m a big fan of battered fried fish. Add in some fries, a side of tartar sauce, and give me a bottle of malt vinegar and I’m one happy guy. This copycat of Captain D’s batter dipped fish checks all my boxes.
Course Main
Cuisine American
Keyword deep-fried, fish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 420kcal

Equipment

Ingredients

Instructions

  • Heat 3" of oil in a deep fryer or Dutch oven to 350 F.
  • In a large bowl add the flour, cornstarch, baking powder, salt and cayenne. Whisk to combine.
  • Slowly whisk in the water. You want a pancake-like batter. If it's too thick add a bit (a very small bit!) more water and whisk.
  • Rinse and pat the fish dry. I prefer to cut mine into bite-sized pieces.
  • Working in batches, add the fish to the batter and turn to coat completely. Transfer to the oil and deep fry 3-4 minutes, turning once, until golden brown. Remove to a paper towel-lined plate. If desired, sprinkle the fish with salt.

Notes

Note: If you like to cut your fish into bite-sized pieces before frying, you might need more batter to fully coat them. I usually double the batter ingredients just to make sure I have enough.

Nutrition

Calories: 420kcal | Carbohydrates: 51g | Protein: 45g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1610mg | Potassium: 993mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 3mg

Nutritional values are approximate.

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Crab Cakes with Shrimp

Crab cakes are one of those things where I have absolutely zero self-control. I guess I should say it’s ‘another’ one of the things. The list seems to be growing. I cannot get enough of them. These crab cakes with shrimp are no exception, that’s for sure. The addition of chopped shrimp to the Cajun-flavor-packed crab mixture really makes for a different twist on a crab-only cake. I found myself loving these even more than ‘just’ crab cakes. It did not surprise me when my wife proclaimed these to be the best things we’ve made.

Crab Cakes with Shrimp

Perfect Heat

The cakes do have a bit of a spiciness to them, thanks to a jalapeno pepper. I found them to be fantastic. They’re not overly spicy, not at all. Every bite of these crab cakes with shrimp is a fantastic mix of flavors that I just hoped would never end.

How A-Pealing

I recommend that you peel your celery first. For this and any other dish that calls for celery. It only takes a second and it makes your celery much more tender. There is absolutely nothing worse than biting into a dish with celery and hitting a hard piece of celery. I have a thing about that. That’s why I peel my celery. Unless it’s being cooked down in like a soup or stew. There, that hardness is going to get cooked out so I don’t have to worry about it.

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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A chilled Creole remoulade sauce was perfect for dipping these crab cakes. You can also make appetizer-sized cakes, but I’d make extra because they’re going to go fast.

Crab Cakes with Shrimp
Print Pin
5 from 1 vote

Crab Cakes with Shrimp

Crab cakes are one of those things where I have absolutely zero self-control. I cannot get enough of them. These crab cakes with shrimp are no exception, that’s for sure. 
Course Appetizer or Main
Cuisine American
Keyword crab cakes, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 519kcal
Author Creole Contessa

Equipment

Ingredients

Instructions

  • Combine the crab and shrimp in a medium bowl.
  • In a large bowl combine the crackers, mayonnaise, onion, celery, jalapeno, mustard, pepper, Creole mustard, Creole seasoning, onion, and garlic powder.
  • Fold in the crab and shrimp.
  • Form into 6 5 1/2 ounce patties. For appetizers, make 2-3 ounce patties.
  • Wrap cakes in plastic wrap and refrigerate 30 minutes to 1 hour.
  • Melt butter in a large skillet over medium heat. Add the olive oil.
  • Once the oil is hot, working in batches add the patties and brown for about 4-5 minutes per side until golden brown. Remove to a paper towel-lined plate or rack to cool and drain.
  • Serve with your favorite dipping sauce. We prefer a nice Cajun remoulade!

Notes

I love serving these with a nice spicy Cajun remoulade.

Nutrition

Calories: 519kcal | Carbohydrates: 14g | Protein: 21g | Fat: 42g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1175mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 3mg

Nutritional values are approximate.

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Cedar-Plank Bloomin’ Onions

Yowsa. Cedar-plank bloomin’ onions where have you been? Why weren’t you in my life years and years ago? Because this right here… this? This is good stuff. Mighty good stuff. The perfect side dish for the perfect grilled burger dinner. The onions are grilled until just tender, but still with a bit of crunch. They’re seasoned, and seasoned good. And they have just a hint of the smoky cedar plank used to grill them. All this and a delicious roasted red pepper dipping sauce.

Cedar-Plank Bloomin' Onions

Onions, Elevated.

There’s not any deep-frying going on here. Nope. Just clean, fantastic flavors. You’ll find yourself making cedar-plank bloomin’ onions again and again. Try different sauces. Try different woods, too. You can’t go wrong. Just grab a few big ole sweet onions and get to it!

Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

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Also try my cedar-plank Camembert cheese.

Cedar-Planked Bloomin' Onions
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4 from 1 vote

Cedar-Plank Bloomin’ Onions

Yowsa. Cedar-plank bloomin’ onions where have you been? Why weren’t you in my life years and years ago? Because this right here… this? This is good stuff.
Course Appetizer
Cuisine American
Keyword cedar plank, onion
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Calories 231kcal
Author Based on a recipe from Blog Lovin’

Equipment

Ingredients

For the onions

For the aioli

Instructions

For the onions

  • Fire up your grill for indirect cooking 350-400 F.
  • Prepare your onions by cutting 1/2 inch off the stem end, then peel all the skin off. Place the onion on a cutting board cut side down.
  • Make cuts vertically thru the onion starting 1/2" from the root part that is sticking up. You'll make 16 evenly-spaced cuts around the onion, all the way to the cutting board. Make sure you go all the way through.
  • Carefully transfer the onion to your plank and turn over so the root is down. Carefully separate the pedals as if you were opening a flower.
  • Drizzle the onions with olive oil.
  • Sprinkle the onions liberally with the Italian seasoning, salt and pepper and Parmesan.
  • Place plank on grill away from heat and cook for 1 hour or until pedals have started to soften. If you prefer move plank over direct heat last 10-15 minutes to get more smoky flavor from the plank. Watch out for fires, though, and be prepared to move the plank back to indirect heat to put them out.
  • Garnish with parsley and serve.

For the aioli

  • Place all the ingredients into a food processor and pulse until well blended.

Notes

Give the aioli another stir before serving.

Nutrition

Calories: 231kcal | Carbohydrates: 10g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 506mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Baked Bacon

Baked bacon is one of my favorite things. A little time, a little seasoning and I’ve got a wonderful treat. I like my bacon to not be super-duper crunchy. Just a little bite is perfect. For me, baking is easier than cooking bacon in a skillet. I also get a more-consistently cooked product (with minimal curling!). With less mess, too.

Baked Bacon

Bacon. Glorious Perfectly-Cooked Bacon.

When I worked at the cafeteria at a large army base outside of Washington DC we would bake an unbelievable amount of bacon. And specially for Saturday morning’s buffet. Rack after rack after rack of bacon. I started as a dishwasher. Nothing was harder than scrubbing stack after stack of large sheet pans that had pieces of bacon stuck to them. I avoid that now by lining my pans with foil. A teen making minimum wage was probably cheaper than foil back in the day, so we didn’t line the pans at the cafeteria. We also didn’t season the bacon, something I really love to do.

Save The Drippings

If you’re planning on draining off the bacon drippings to use for other purposes, you might want to skip the seasoning all-together, or strain it first to remove any spice pieces.

Cleanup Is Easy

For cleanup I take the paper towel that I drained the bacon on and toss it onto the baking sheet to absorb any grease. I fold up the sides of the foil and seal it tightly. This creates a packet that can be tossed into the bin without having to worry about it leaking.

Use Up Your Spices

Baked bacon is also a great way to use up those last bits of the spices you have in the pantry. You know the ones, they’ve been in there forever waiting for you to figure out what to do with them. Well, now you know!

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Crunch some on some bacon and blue cheese French fries and enjoy!

Baked Bacon
Print Pin
5 from 1 vote

Baked Bacon

Baked bacon is one of my favorite things. A little time, a little seasoning and I’ve got a wonderful treat. I like my bacon to not be super-duper crunchy. Just a little bite is perfect. 
Course Side
Cuisine American
Keyword bacon
Cook Time 35 minutes
Total Time 35 minutes
Servings 6
Calories 315kcal

Equipment

Ingredients

  • 16 ounces bacon thin- or thick-sliced
  • seasonings see notes

Instructions

  • Preheat oven to 350 F. For thick or crisper bacon you can go as high as 400 F.
  • Line a large rimmed baking sheet with aluminum foil.
  • Lay the bacon out onto the baking sheet. Do not overlap the pieces or let them touch.
  • Sprinkle the top side of the bacon with the seasoning.
  • Bake for 20 minutes. The bacon will still be mostly uncooked.
  • Flip and season the other side. Return to the oven for 15 minutes or until the desired doneness is achieved. I like my bacon done, but only lightly crispy. Thin bacon usually takes a total of 35 minutes, while thick can take 45 minutes or longer.
  • Remove bacon to paper towel-lined plate to drain then serve.

Notes

Do not use seasonings that contain a lot of sugar. If your seasonings contain a lot of salt I recommend using them sparingly as the bacon is already salty to begin with if it has been salt-cured.
Sometime bacon, especially thinner slices, can be hard to separate when removing it from the packaging. I freeze my bacon for a few minutes to make the pieces easier to remove. Just don’t put the bacon in the freezer and forget about it!

Nutrition

Calories: 315kcal | Carbohydrates: 1g | Protein: 10g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 500mg | Potassium: 150mg | Vitamin A: 28IU | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. The stars of my house sub sandwich are the meats and the spicy dressing. I almost always include sandwich pepperoni on my subs, though sometimes it is a bit hard to find. It’s like pizza pepperoni only bigger and sliced thinner. It adds great flavor to any sandwich. The dressing mix really amps up the sandwich. No plain-ole mayonnaise here, that’s for sure. This is nothing but flavor!

House Sub Sandwich

Wake Your Sandwiches Up!

If you’re more in the mood for an oil and vinegar for your house sub sandwich, try my Italian hoagie dressing. It’s really really good, if I say so myself. It isn’t spicy like the dressing on these subs, but you can remedy that by adding a few spicy banana peppers on top.

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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Instead of pre-mixing the sauce with the lettuce, you can transfer the sauce to a squeeze bottle and just squirt away on top of the sandwich just before you serve it!

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
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You’ll also love my copycat Jersey Mike’s sub sandwich.

House Sub Sandwich
Print Pin
5 from 1 vote

House Sub Sandwich

A quick sub sandwich is my favorite lazy weekend lunch. Nothing fancy, but made fresh in just minutes. 
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 1102kcal
Author Mike

Equipment

Ingredients

For the sandwich build

  • 4 ounces deli sandwich meats or more your favorite
  • dash Cajun seasoning
  • 2 slices Swiss cheese
  • 6 inch sub roll sliced horizontally. A half loaf of French bread works great too.
  • ⅔ cup dressing mix from below
  • 2-3 slices tomato

For the dressing mix

Instructions

For the sandwich build

  • Heat a griddle or skillet over medium-high heat.
  • Sprinkle the sandwich meat with the Cajun seasoning.
  • Add to the pan and heat on both sides. Remove.
  • Add cheese and meat to the bottom slice of the French bread.
  • Add the dressing mix and sliced tomato, bread top, and serve.

For the dressing mix

  • Whisk together all but the lettuce. 
  • Place lettuce in a small bowl.
  • Add dressing and mix.

Notes

Cajun seasoning on a sub may seem odd, but it’s quite good. 

Nutrition

Calories: 1102kcal | Carbohydrates: 102g | Protein: 37g | Fat: 51g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 13712mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 11mg | Calcium: 309mg | Iron: 4mg

Nutritional values are approximate.

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Three Cheese Hasselback Potatoes

I love making ‘regular’ baked potatoes. And I love making Hasselback potatoes (read the history of them here). For whatever reason, I find making them to be more fun. They are cool looking. They’re super-easy to cook. These three cheese Hasselback potatoes are simple yet packed with plenty of yummy creamy cheese. I love cheese. I love these potatoes.

Three Cheese Hasselback Potatoes

Get A Gadget

Time for me to fess up. In the past I’ve cut my Hasselback potatoes by hand. I used an old wooden spoon to prevent me from cutting too far. I was fairly successful at it, but it was time consuming and often frustrating. So now I ‘cheat’. I bought a slicing rack for these three cheese Hasselback potatoes. My life is oh so much better since I did. Perfectly sliced potatoes, every single time. I admit, it’s not a kitchen gadget that I find myself using every day. But when I do need it it saves me a lot of time and a whole lot of frustration!

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Make sure you use a good grater for the cheese, and definitely don’t buy the pre-grated stuff unless you absolutely have to!

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Also try my grilled Hasselback potatoes.

Three Cheese Hasselback Potatoes
Print Pin
4.50 from 2 votes

Three Cheese Hasselback Potatoes

I love making Hasselback potatoes. For whatever reason, I find making them to be more fun. They are cool looking. They’re super-easy to cook. 
Course Side
Cuisine American
Keyword cheese, potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 potatoes
Calories 252kcal
Author Inspired by a recipe from Robert Irvine

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Slice the potatoes (see the post for instructions on how to do this manually or using a Hasselback slicing rack).
  • Transfer the potatoes to a foil-lined baking sheet and bake for 30 minutes.
  • Melt the butter in a saucepan and add the parsley, salt and pepper.
  • Gently spread the potato slices apart and brush with half of the butter mixture.
  • Bake another 10 minutes or until the potatoes are done.
  • Brush with remaining butter mixture and divide the cheese between the potatoes.
  • Return to the oven, under the broiler, to melt the cheese, another 1 minute.

Notes

Serve immediately.

Nutrition

Calories: 252kcal | Carbohydrates: 40g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 925mg | Potassium: 930mg | Fiber: 3g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 13mg | Calcium: 233mg | Iron: 2mg

Nutritional values are approximate.

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Easy Creole 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.

I make it a point to peruse the marinade section of my local grocery store on a regular basis. One of my favorite things to make is marinated roasted chicken breasts. Sliced and served on a bed of greens, I get a healthy dinner salad that is packed with flavor. This easy Creole chicken on the Char-Broil Big Easy has a light spicy flavor that didn’t overwhelm my salad.

Easy Creole Chicken on the Char-Broil Big Easy

It Couldn’t Get Any Easier

And as always, cooking chicken on the Char-Broil Big Easy is of course, easy. I used Tony Chachere’s chicken marinade, which is a combination of Italian dressing and Cajun seasonings. The chicken came out tender and moist, just like I wanted. Perfect.

When using any kind of marinade you need to make sure it doesn’t have a high sugar content. The Big Easy cooks at a pretty high temperature and sugary marinades may burn long before whatever you are cooking gets done so steer clear of them.

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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 Cajun Creole chicken on the Char-Broil 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!

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

Easy Creole Chicken on the Char-Broil Big Easy

This easy Creole chicken on the Char-Broil Big Easy has a light spicy flavor that didn’t overwhelm my salad.
Course American
Cuisine Main
Keyword Big Easy, Char-Broil, chicken
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 258kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

You can substitute your favorite chicken cuts.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon