Author: Mike

Silver Dollar Pancakes

As I was devouring the Big Bad Breakfast cookbook by John Currence, I came across this recipe for silver dollar pancakes. I flashed back to the last time I had them. I think it was in the 1970s in Reno, Nevada. Seriously. 40 plus years ago. How did that happen? I instantly bookmarked the recipe on my Kindle reader. I had everything on hand to make them except for buttermilk. A quick trip to the grocery store took care of that.

There’s nothing complicated here. The batter is perfect. You can use the same batter to make these full-sized, but for me, the memory of silver dollar pancakes made making them again even more special.

Silver Dollar Pancakes

Easy To Make. Even Easier To Eat.

I made these silver dollar pancakes using my Cuisinart Griddler. I opened the Griddler flat so I could use both griddle plates at the same time then set the selector to Griddle. The temperature was set to maximum the entire time. The top griddle doesn’t get as hot as what is normally the bottom griddle, so food cooked on that side will take a little longer to cook.

Of course you can use a skillet or any other type of griddle instead!

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Looking for a great side dish for your pancakes? Make some waffle iron sausages!

Silver Dollar Pancakes
Print Pin
5 from 1 vote

Silver Dollar Pancakes

There’s nothing complicated here. The batter is perfect. You can use the same batter to make these full-sized, but for me, the memory of silver dollar pancakes made making them again even more special.
Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 322kcal

Equipment

Ingredients

Instructions

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • In another bowl whisk together the buttermilk, milk, eggs and vanilla.
  • Add the buttermilk mixture to the flour mixture and whisk until completely incorporated.
  • Whisk in the melted butter.
  • Heat a griddle, Griddler, or large skillet over medium heat. Spray with non-stick spray (or melt 1/2 tablespoon of butter).
  • Working in batches, spoon 1 heaping tablespoon of batter onto the griddle. Do not crowd the pancakes. I was able to cook 12 at a time on the Cuisinart Griddler.
  • Once the tops of the pancakes start to bubble (2-3 minutes on the Griddler, maybe sooner on a stove-top), flip and continue to cook until browned, another 30 seconds or longer.
  • Keep cooked pancakes in a warmed oven until all of the batter is used.

Notes

You can freeze the pancakes and reheat later.

Nutrition

Calories: 322kcal | Carbohydrates: 43g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 755mg | Potassium: 160mg | Fiber: 1g | Sugar: 13g | Vitamin A: 462IU | Calcium: 271mg | Iron: 2mg

Nutritional values are approximate.

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White Castle Burgers (Copycat Recipe)

I like my burgers griddled. But sometimes, that just isn’t an option. Time for Plan B, and this time Plan B was to make a copycat recipe of the famous sliders from White Castle. Copycat White Castle burgers are rather addicting. Even though you know you should stop eating them at some point, you just can’t. They’re about as easy to make as you can possibly get, and just as easy to devour.

White Castle Burgers (Copycat Recipe)

Messing With Perfection

It’s possible that I often double the cheese on my copycat recipe for White Castle burgers. It’s also possible that I sometimes add a bit of BBQ sauce. Beyond that, White Castle sliders should not be messed with.

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Serve your burgers with some copycat Five Guys Fries!

Copycat White Castle Burgers
Print Pin
5 from 1 vote

White Castle Burgers (Copycat Recipe)

I like my burgers griddled. But sometimes, that just isn’t an option. Time for Plan B, and this time Plan B was to make a copycat of the famous sliders from White Castle. 
Course Main
Cuisine American
Keyword burgers, copycat
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 sliders
Calories 261kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat your oven to 375 F.
  • In a large bowl combine the beef, beef broth, Worcestershire sauce, salt and pepper.
  • Spread minced onions out evenly on a baking sheet.
  • Add the beef mixture and spread out evenly to the edges of the tray.
  • Cut into 24 square equally-sized pieces.
  • Puncture tops of patties with a straw in a few places.
  • Bake 12-15 minutes or until the meat is done.
  • Drain beef.
  • Cut rolls in half. Add the pickles, cheese and mustard. Add the beef patty and top bun and serve.

Notes

Substitute sliced pepper jack cheese for a nice spicy kick.

Nutrition

Calories: 261kcal | Carbohydrates: 26g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1912mg | Potassium: 348mg | Fiber: 4g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 3mg

Nutritional values are approximate.

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Creamy Cheese and Tomato Soup

Growing up, I saw my dad eat a lot of tomato soup. I kept as far away from it as I could. It was just too darned tomato-y for me. Now, if I’d had this creamy cheese and tomato soup things would’ve been a whole lot different. This soup has just the right amount of tomato. And just the right amount of creamy cheese goodness. Every bite is perfectly rich in flavor.

Creamy Cheese and Tomato Soup

The Perfect Bowl Of Comfort

Creamy cheese and tomato soup hit the spot on a never-ending-winter day. You can also serve it cool or at room temperature in the summer. If you can get real, fresh tomatoes you can chop them and roast them in the oven. Since fresh won’t have the juices like canned do, you might have to add a bit of tomato juice, sauce or even water.

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 creamy cheddar soup and my easy kicked-up tomato soup.

Creamy Cheese and Tomato Soup
Print Pin
5 from 1 vote

Creamy Cheese and Tomato Soup

This soup has just the right amount of tomato. And just the right amount of creamy cheese goodness. Every bite is perfectly rich in flavor.
Course Main
Cuisine American
Keyword cheese, creamy, soup, tomato
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings
Calories 418kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Pour 1/4 cup of the olive oil onto a rimmed baking sheet.
  • Drain the canned tomatoes, reserving the juices.
  • Spread tomatoes out onto the baking sheet.
  • Sprinkle with garlic, salt and pepper.
  • Drizzle with another 1/4 cup of the oil and stir.
  • Bake until the tomatoes are very soft and are beginning to caramelize, 15-20 minutes, stirring occasionally.
  • Heat the remaining 1/4 cup olive oil in large pot over medium-high heat.
  • Add the onion, carrot, celery and cook until soft, about 8 minutes.
  • Add the tomato mixture to the pot along with the reserved juices and 1 cup water. Stir.
  • Simmer until the vegetables have cooked, about 20 minutes.
  • Add butter, Parmesan cheese, and cream. 
  • Use an immersion blender to combine. Alternatively, transfer to a blender. Let cool slightly then pulse until smooth.

Notes

Make sure you let the mixture cool slightly before adding to a blender, if using.

Nutrition

Calories: 418kcal | Carbohydrates: 23g | Protein: 10g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 2249mg | Potassium: 732mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6620IU | Vitamin C: 27mg | Calcium: 336mg | Iron: 3mg

Nutritional values are approximate.

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Peach and Chili Sauce Meatballs

We’ve all had the ‘standard’ appetizer meatballs. Heck, I’ve had more than my share, I admit it. Proudly. These peach and chili sauce meatballs are not those meatballs, though you might think they are at first. No, these are way, way, way better. The flavor is unmatched. The sauce will have you reaching for a spoon, a straw or even a piece of bread. You don’t want to waste a drop.

Peach and Chili Sauce Meatballs

Time Well Spent

These take about 3 hours to make, which gives you 3 hours to come up with some sort of story to tell everyone as to why half of them disappeared before you served them.

I do like spicy foods. So I used Sambal Oelek in these peach and chili sauce meatballs. It’s not overly spicy, but it does add a really nice kick. Now, if I was making these for a get-together or the big game I’d probably make two different batches, one without the chili sauce, and one with. But for me, the kicked-up version is all I’ll ever need!

This recipe calls for cooking the meatballs in a slow cooker, but you can use a pot on a stove over medium heat instead.

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Also try my sweet-and-spicy appetizer meatballs.

Peach and Chili Sauce Meatballs
Print Pin
3 from 3 votes

Peach and Chili Sauce Meatballs

We’ve all had the ‘standard’ appetizer meatballs. Heck, I’ve had more than my share, I admit it. Proudly. These peach and chili sauce meatballs are not those meatballs.
Course Appetizer
Cuisine American
Keyword meatballs
Prep Time 10 minutes
Cook Time 3 hours
Servings 16 servings
Calories 20kcal
Author Based on a recipe from Johnsonville

Equipment

Ingredients

Instructions

  • Melt the butter in a large saucepan over medium heat.
  • Add the garlic, stir and saute for 1 minute.
  • Whisk in the flour and whisk for 1 minute to cook.
  • Add the broth and stir.
  • Bring to a boil and let boil until thickened, 1-2 minutes, stirring often.
  • Stir in the peach preserves, chili sauce, chili paste, Worcestershire sauce and onion soup mix.
  • Bring to a simmer, stirring often.
  • Add the meatballs to a 5 quart slow cooker on high heat.
  • Pour the sauce over the meatballs.
  • Cover and heat for 3 hours, stirring gently every 30 minutes or so.

Notes

Serve as appetizers or on rolls as sandwiches. 

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Bubba Gump Tangy Honey Shrimp (Copycat Recipe)

Give me some perfectly cooked shrimp in a wonderful tasty broth and I’m one happy guy. This copycat recipe for Bubba Gump tangy honey shrimp is what regular ole shrimp stir fry wishes it could be. Packed with flavor, it’s the kind of dish that disappears before you know it. And hey, it’s from one of my favorite restaurant destinations, Bubba Gump. We always stop at the restaurant in Gatlinburg when we are there. And not too long we had the joy of eating at the one in Mall of America in Minneapolis! It’s a fun place to eat!

Bubba Gump Tangy Honey Shrimp (Copycat Recipe)

We’re Bubba Gump Fans

We’ve had the joy of eating at a number of the Bubba Gump restaurants. It’s always been a good experience. This copycat recipe of the Bubba Gump tangy honey shrimp is just one example of all the great food on the menu. You should stop by one near you for lunch or dinner soon. You’ll have a blast! Oh, and watch the movie classic Forrest Gump again so you’re ready for the trivia questions you’ll be asked at the restaurant!

I made these shrimp in a wok on my stovetop. You can use a large skillet instead.

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Also try my Bubba Gump Dumb Luck Coconut Shrimp.

Copycat Bubba Gump Tangy Honey Shrimp
Print Pin
4 from 1 vote

Bubba Gump Tangy Honey Shrimp (Copycat Recipe)

This copycat Bubba Gump tangy honey shrimp is what regular ole shrimp stir fry wishes it could be. Packed with flavor, it’s the kind of dish that disappears before you know it. 
Course Main
Cuisine American
Keyword copycat, honey, shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 525kcal
Author Mike

Equipment

Ingredients

Rice Timbales

Instructions

  • Heat oil in a large skillet or wok.
  • Add shrimp, garlic, and ginger root and stir fry for 3-5 minutes or until the shrimp turn pink.
  • In a small bowl combine the broth, cornstarch, honey, ketchup, white vinegar, rice wine vinegar, soy sauce and red pepper flake. Add to the shrimp and bring to a quick boil. Reduce heat to medium.
  • Stir in the sesame oil, chopped cilantro, and green onions.
  • Serve over rice timbales, garnished with chopped cilantro.

Rice Timbales

  • Combine 3 cups water and salt in a medium saucepan and bring to a boil. 
  • Add rice and stir. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
  • Lightly spray 4 6-ounce custard cups or ramekins with non-stick spray. Press rice into bottoms and invert onto serving plates.

Notes

If, like me, you’re a little shy about sesame oil, feel free to cut back on the amount a bit.

Nutrition

Calories: 525kcal | Carbohydrates: 51g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 429mg | Sodium: 2373mg | Potassium: 348mg | Fiber: 1g | Sugar: 11g | Vitamin A: 121IU | Vitamin C: 17mg | Calcium: 281mg | Iron: 5mg

Nutritional values are approximate.

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Honey Fried Chicken using the Vortex

I think I could ‘fry’ chicken on my grill using the Vortex every day of the week. The possibilities are endless but the results are always fantastic. Crunchy skin and tender, juicy meat. I prefer to use bone-in chicken thighs, with the skin on. They have the most flavor and are the most tender. The coating is simple. This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.

Honey Fried Chicken using the Vortex

Just Sweet Enough

Since the honey adds a good bit of sweetness to the chicken you might want to offset that a bit by adding a bit of heat. A little cayenne pepper in the dredge will get you that. Or try chipotle powder for a little kick and little smokiness. Just don’t skip the honey. After all, you’re making honey fried chicken using the Vortex. And if you want, you can make a spicy version too!

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Also try my buttermilk fried chicken using the Vortex and my Amish fried chicken.

Honey Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Honey Fried Chicken using the Vortex

 This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.
Course Main
Cuisine American
Keyword fried chicken, honey, Vortex
Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4
Calories 1388kcal
Author Inspired by a recipe from Nancy Fuller

Equipment

Ingredients

For the brine

For the dredge

For serving

  • 1 cup honey warmed (thinned with a splash of water if desired)

Instructions

  • Place the chicken into a large resealable container.
  • Whisk together the brine ingredients and add to the chicken.
  • Refrigerate for 4 hours.
  • Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
  • Combine the dredge ingredients in a large pie pan or resealable baggie.
  • Working in batches, remove chicken from brine.
  • Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
  • Transfer to the grill around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I’ve found that on smaller grills turning the lid isn’t necessary, but on a 26″ grill you might want to turn it.
  • Brush chicken very lightly with the oil and let cook another 5 minutes.
  • Remove and drizzle with the warmed honey.
  • Serve.

Notes

I’ve found that bone-in, skin-on thighs make for the best fried chicken, but that’s just me. You can use your preferred cuts.

Nutrition

Calories: 1388kcal | Carbohydrates: 185g | Protein: 59g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 3490mg | Potassium: 1085mg | Fiber: 5g | Sugar: 82g | Vitamin A: 696IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 8mg

Nutritional values are approximate.

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Smothered Okra and Tomatoes with Shrimp and Andouille

I normally associate comfort food with cooler days. But when I ran across this recipe for smothered okra and tomatoes with shrimp and andouille in a recent issue of Louisiana Kitchen Culture I had to make it right then. Even though it was a hot day, it so hit the spot that I found myself unable to stop eating it. The sauce is really the star. It’s a wonderful mix of roasted okra, tomatoes, onions and peppers and my favorite, andouille sausage. Add in shrimp and you’ve got something truly delicious. Hot or cold out, it doesn’t matter. This is one great dish.

Smothered Okra and Tomatoes with Shrimp and Andouille

Great Tomatoes Make For Great Dishes

The key to making smothered okra and tomatoes with shrimp and andouille is the tomatoes. The recipe called for San Marzano tomatoes, and I didn’t stray from the suggestion. They have less seeds than regular plum tomatoes and are far less acidic. The flesh of San Marzano tomatoes is also thicker, making for a sauce that is definitely not runny. It’s perfect. If I could bottle the sauce for this dish I would. I could retire on a beach somewhere. As long as I could get okra on the beach and still make this every week, that is.

Yep, It’s A Lot

There’s a lot of ingredients in this dish, I ain’t gonna lie. Well, actually, it wouldn’t matter if I lied about it or not. You could just scroll down and read them yourself. But please don’t let that scare you off. Just do like I do and put some good music on and get to it. The time will pass quickly, and you’ll be more than rewarded in the end by one heck of a great tasting meal.

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My okra and tomatoes is a slight variation on this same recipe but without the shrimp and andouille.

Smothered Okra and Tomatoes with Shrimp and Andouille
Print Pin
4.50 from 2 votes

Smothered Okra and Tomatoes with Shrimp and Andouille

The key to making smothered okra and tomatoes with shrimp and andouille is the tomatoes. The recipe called for San Marzano tomatoes, and I didn’t stray from the suggestion.
Course Main
Cuisine American
Keyword okra, sausage, shrimp, tomato
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Calories 221kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Whisk together the water, salt and lemon zest in a medium bowl.
  • Add the shrimp and toss to coat.
  • Refrigerate for 1 hour, tossing every 15 minutes.
  • Meanwhile, toss the okra with a good amount of Creole seasoning and some oil.
  • Spread out onto a baking sheet and roast 30 minutes, turning once, until starting to brown. Remove.
  • Heat 1 tablespoon of oil in a large saucepan over medium heat.
  • Add the onion, bell pepper and sausage and cook until the onions and pepper start to soften, about 10 minutes. Note: If using pre-cooked andouille, cook the vegetables for 8 minutes then add the sausage to brown.
  • Add the garlic. Stir and saute for 2 more minutes.
  • Stir in the tomato paste until it dissolves.
  • Pour the tomatoes and their juices into a large bowl.
  • Squeeze them through your fingers to shred, removing any hard cores.
  • Pour into the saucepan and stir.
  • Add the bay leaves, lemon juice, garlic powder, oregano, pepper, and red pepper flake. Stir.
  • If too thick add a bit of water but not too much. You want the sauce to be somewhat thick.
  • Bring to a simmer and let simmer for 10 minutes, stirring often.
  • Stir in the okra and a splash or two of the fish sauce.
  • Add the shrimp AND the brine it was in and stir.
  • Saute another 5 minutes or until the shrimp are pink and done.
  • Serve hot over rice garnished with green onions.

Notes

Fresh andouille sausage is best but if you cannot find fresh pre-cooked is fine too. If you can’t find andouille at all substitute hot Italian sausage instead.

Nutrition

Calories: 221kcal | Carbohydrates: 19g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1096mg | Potassium: 751mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 55mg | Calcium: 238mg | Iron: 5mg

Nutritional values are approximate.

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Slow Cooker Chicken Stock

I’m a big huge fan of making chicken stock at home. It’s the idea of not wasting anything, from keeping vegetable trimmings to freezing chicken parts and pieces that never quite made it into a dish. If I had a bigger freezer I’d probably make a lot more stock because I’d have more room to keep the items (that would normally be discarded) to make stock. Wing tips are something that I always end up with a lot of because I cook a lot of chicken wings. Wing tips are perfect for making slow cooker chicken stock not only because of their size but because they pack a ton of chicken flavor into a small space.

Slow Cooker Chicken Stock

Save Those Vegetable Trimmings Now For Great Stock Later

Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables. Next time you have the end of a carrot leftover, throw it into a bag or container in the freezer, along with any bits of celery or onion you come across. This recipe isn’t about using perfect looking ingredients, it’s about using up ones you might normally toss into the trash or onto the compost pile.

Leave Out The Salt

I don’t add salt to my stock while I’m cooking it. You never know where you might end up using your stock, so you don’t know if you’ll need salt or not. And you sure can’t take it out once you’ve added it!

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Also try my stovetop chicken stock.

Slow Cooker Chicken Stock
Print Pin
5 from 1 vote

Slow Cooker Chicken Stock

Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables.
Course Sauce
Cuisine American
Keyword chicken, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 10 cups
Calories 214kcal
Author Inspired by a recipe from A Southern Soul

Equipment

Ingredients

Instructions

  • Place all but the water into your slow cooker.
  • Add enough water to fill the cooker to about 1/2" below the top.
  • Cover and cook on low for 6 hours.
  • Turn off cooker, remove lid and let cool for 30 minutes.
  • Strain liquid into container for later use.

Notes

The stock can be frozen for later use.

Nutrition

Calories: 214kcal | Carbohydrates: 4g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 88mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Nuclear Chicken on the Char-Broil Big Easy

I made a big ole batch of crazy-hot chicken wings the other day. I used Alliger’s Nuclear Chicken wing sauce. Heck yeah they were spicy. But it got me to thinking… I love chicken cooked on my Char-Broil Big Easy. I bet that using the wing sauce as a marinade for chicken would turn out fantastic. And I was right. It did. And this nuclear chicken on the Char-Broil Big Easy was as fantastic as I’d hoped!

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.

Nuclear Chicken on the Char-Broil Big Easy

Spicy Tender Deliciousness

Nuclear chicken on the Char-Broil Big Easy is everything you imagine. As with any poultry cooked on the Big Easy, the chicken is juicy and tender. The wing sauce adds a fantastic kick to the chicken. I honestly didn’t find it too hot at all. Now you get the heat, don’t get me wrong. But I found it quite pleasant and best of all, it had great flavor. I see no point in adding spiciness if you don’t still get great flavor. Alliger’s Nuclear wing sauce does that and then some.

For smaller things like split chicken breasts, your Big Easy is more than capable of cooking several at once. Bigger birds, well, that’s a one-at-a-time thing. But with bunk bed baskets you can add one or even two more levels of cooking to the standard basket that comes with the Big Easy. It’s a little tricky to get two in there at once, though. To help, I have a little document that will show you how!

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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 Big Easy spicy roasted chicken legs.

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!

Nuclear Chicken on the Char-Broil Big Easy
Print Pin
4 from 1 vote

Nuclear Chicken on the Char-Broil Big Easy

Nuclear chicken on the Char-Broil Big Easy is everything you imagine. As with any poultry cooked on the Big Easy, the chicken is juicy and tender. The wing sauce adds a fantastic kick to the chicken
Course Main
Cuisine American
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 wing sauce 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 use whichever chicken cuts you prefer.

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

Mini Deep Dish Pizzas

It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.

Mini Deep Dish Pizzas

Nice ‘N Crunchy Crusts

Make sure you leave the mini deep dish pizzas in the oven long enough. You want them to get a bit of a crunchy crust. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.

This is my go-to cheese shredder and grater. It does an amazing job and is very easy to clean!

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Also try my homemade pizza rolls.

Mini Deep Dish Pizzas
Print Pin
4 from 1 vote

Mini Deep Dish Pizzas

It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. 
Course Appetizer
Cuisine Main
Keyword pizza
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 32 mini-pizzas
Calories 43kcal
Author Based on a recipe from Damn Delicious

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a muffin pan with non-stick spray.
  • Working in batches, cut the tortillas into 2″ circles using a circular cookie cutter.
  • Press the tortillas into the bottom of the muffin tins.
  • Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
  • Bake for 10-12 minutes or until the cheese has melted.
  • Let cool slightly before removing and serving.

Notes

If you can’t find mini pepperoni slices, just cut regular slices into 1/4ths or chop.

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

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