Author: Mike

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation or ingredients. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich. Heck it even has fresh toppings on it and a rather delicious(but incredibly simple) sauce. Hey, it’s not bad when you’re in a crunch, and I often find myself making little changes to mix things up a bit.

Quick Fix Copycat McDonald's Chicken Sandwich

Make It Spicy

Add a little kick to your quick fix copycat McDonald’s chicken sandwich by substituting Tyson’s spicy chicken patties, adding a slice of pepper jack cheese, and adding Sriracha instead of onion powder when making the sauce. You can make these somewhat chicken wing-like by adding Buffalo wing sauce to the buns.

We are not making 5 star sandwiches here, but that’s no reason for them not being tasty. Nothing fancy, just good.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my copycat of McDonald’s addicting French fries.

Quick Fix Copycat McDonald's Chicken Sandwich
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5 from 1 vote

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich.
Course Main
Cuisine American
Keyword chicken sandwiches
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 331kcal
Author Mike

Equipment

Ingredients

For the McChicken sauce

Instructions

  • Heat the chicken per package instructions.
  • Meanwhile, make the sauce by whisking together the ingredients.
  • Toast the buns if desired. Slather both bun halves with the sauce.
  • Add the heated chicken patties, lettuce and tomato (and onion if using) and serve.

Notes

Nutritional values do not include the chicken patties.

Nutrition

Calories: 331kcal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2616IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 2mg

Nutritional values are approximate.

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Oven Baked Ribs

I usually smoke my ribs, but there are times when I’m more than happy to cook them in other ways. Usually, that means on the Char-Broil Big Easy. Once, heck, I even made them in the slow cooker! Gasp! This time I figured I’d try oven baked ribs, which really isn’t much different than using the Big Easy.

I ended up with tender, juicy ribs that tasted absolutely great. Of course, they do not have that smoky flavor I’d get on the smoker, cooked for 6 hours. But, I make up for that a bit by adding smoky ingredients. Like smoked paprika. And I used a smoky (hickory in this case) BBQ sauce at the end.

Oven Baked Ribs

Adding Smoke Flavor

Although I did not include it in the recipe below, I’d consider adding a drop of liquid smoke to the foil before sealing the ribs. There’s already a good bit of great smokiness added by the smoked paprika. I wouldn’t go crazy with the liquid smoke. A few drops at most. If you aren’t a fan of liquid smoke but want more smoky flavor, substitute smoked sea salt for the Kosher salt.

I used back ribs, though when I smoke ribs I almost always use spare ribs trimmed St. Louis-style. I wouldn’t use spare ribs in this recipe because I’d be afraid that the additional fat in them would almost end up ‘boiling’ the ribs in the foil.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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Also try my oven-baked hot dogs. Hankerin’ for more ribs? Make some slow cooker Vietnamese ribs.

Oven Baked Ribs
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5 from 1 vote

Oven Baked Ribs

Fantastic ribs that don't need a smoker or grill to be cooked to perfection.
Course Main
Cuisine American
Keyword baked, ribs
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 2 racks
Calories 1549kcal
Author Based on a recipe from Butter Your Biscuit

Equipment

Ingredients

Instructions

  • Preheat oven to 300 degrees.
  • Place ribs onto two large pieces of foil.
  • Combine the remaining ingredients except for the sauce.
  • Sprinkle the rub mixture over the ribs on all sides. Depending on the size of your ribs you may not end up needing all of the rub.
  • Seal the foil tightly, transfer to a large baking sheet and place in the oven.
  • Bake for 2 1/2 hours.
  • Carefully open the foil. There will be lots of hot liquid accumulated in the bottom of the foil packets!
  • Remove the ribs from the foil (they might be quite tender, so support them from underneath using large turners or flat wooden paddles and transfer to the baking sheets.
  • Brush with plenty of sauce and place ribs under the broiler for about 5 minutes or until the sauce has set.
  • Let rest 10 minutes before slicing.
  • Serve with more sauce for dipping if desired.

Notes

I like to use a smoky sauce to give the illusion of smoked or grilled ribs.

Nutrition

Calories: 1549kcal | Carbohydrates: 67g | Protein: 111g | Fat: 95g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 1751mg | Potassium: 1870mg | Fiber: 5g | Sugar: 55g | Vitamin A: 5616IU | Vitamin C: 3mg | Calcium: 290mg | Iron: 9mg

Nutritional values are approximate.

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Bubba Gump’s Dumb Luck Coconut Shrimp (Copycat Recipe)

My wife and I have had the joy of eating at several Bubba Gump Shrimp Company restaurants. We always end up ordering something shrimp-y. Hey, ‘shrimp’ is in their name! When we can’t make it a restaurant and get the real deal we make copycat versions at home. Like this copycat recipe for Bubba Gump’s Dumb Luck Coconut Shrimp. Crazy good coconut-crusted deep-fried shrimp with a fantastic Cajun marmalade sauce. Serve it as an appetizer or devour a batch for dinner. Either way, this is good shrimp!

Bubba Gump's Dumb Luck Coconut Shrimp (Copycat Recipe)

Shrimp Cook Fast. Really Fast.

Keep an eye on your copycat recipe Bubba Gump’s Dumb Luck Coconut Shrimp while they fry. Shrimp cook very, very quickly. Coconut can burn very, very quickly. And so can shrimp. Once you see golden brown colors, flip them and don’t cook them much longer. Over-cooked shrimp make me sad. They do not have to be ‘hammered’ to be done. If they are golden brown, they’re ready!

To help prevent the coconut from turning too brown too quickly I did use unsweetened coconut. The sugars in sweetened coconut will burn quicker. You won’t notice a difference in the taste of the shrimp, so go with unsweetened.

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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Oh, That Dipping Sauce!

I highly recommend that you double the recipe for the sauce. It’s crazy good. I’d use it for any shrimp, any time, any where. Doesn’t have to be coconut shrimp, either. It’s great for chicken nuggets or chicken fingers. Big time great. And chicken wings? Yep, you guesses it. Great for dunkin’ those, too!

Also try my Bubba Gump Tangy Honey Shrimp.

Copycat Bubba Gump's Dumb Luck Coconut Shrimp
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Bubba Gump’s Dumb Luck Coconut Shrimp (Copycat Recipe)

When we can’t make it a restaurant and get the real deal we make copycat versions at home. Like this copycat Bubba Gump’s Dumb Luck Coconut Shrimp. Crazy good coconut-crusted deep-fried shrimp with a fantastic Cajun marmalade sauce.
Course Appetizer
Cuisine American
Keyword coconut, copycat, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 808kcal

Equipment

Ingredients

For the shrimp

For the sauce

Instructions

For the shrimp

  • Heat oil to 350 F. Meanwhile, rinse the shrimp and pat dry.
  • In a shallow bowl or pie plate whisk together the Bisquick and beer.
  • In another shallow bowl or pie plate, whisk together the flour, seasoning salt, cayenne pepper, and garlic powder.
  • Place the coconut in a third shallow bowl. 
  • Working in batches, dip the shrimp into the wet batter. Then roll in the flour mixture. Lastly, roll in the coconut, pressing down slightly so that the coconut adheres.
  • Fry the shrimp for 1 minute. Flip and fry another minute, until golden brown. Remove to a paper towel-lined plate.

For the dipping sauce

  • Combine all ingredients. Note: I’m a dipping sauce lover, so I did end up doubling the amount of dipping sauce.

Notes

You’ll want to double the sauce recipe!

Nutrition

Calories: 808kcal | Carbohydrates: 82g | Protein: 32g | Fat: 39g | Saturated Fat: 29g | Cholesterol: 287mg | Sodium: 1790mg | Potassium: 492mg | Fiber: 10g | Sugar: 33g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 6mg

Nutritional values are approximate.

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Slow Cooker Cincinnati Chili

When I moved to the mid-west from the east coast I heard about this thing called ‘Cincinnati chili’. My reaction to the idea of spaghetti and chili was one of shock. And cinnamon? What? Is that an accident? What in tarnation have I gotten myself into, I worried. That was all before I tried it. I’ve learned to be less judgmental about new foods since then, and Cincinnati chili is one reason why. I love it. Slow cooker Cincinnati chili is perfect, and not just on cold mid-west winter days either.

Slow Cooker Cincinnati Chili

Get Your Chili Fix

Making Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again. Now, if I happen to be in Cincinnati, I’m heading to The Chili Hut, my hands-down favorite food truck.

I’ve been lucky enough to have the chili from the Chili Hut several times, from the parking lot at Jungle Jim’s in Fairfield Ohio to the huge food truck rally in West Chester Ohio. You can have your chili as many ways as you want from the Chili Hut. The chili is perfectly seasoned and has the best texture. It’s beyond yummy!

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A Few Thoughts

For more flavor use fire-roasted tomatoes in your chili. And the celery? Shave it first. Always. Whether you’re using it in chili or in chicken salad or just dipping it in ranch, you gotta give it a quick once over with a vegetable peeler. Get that outer tough layer off there. It makes all the difference in the world.

If you’re topping your chili with shredded cheese use some home-shredded stuff. Not the stuff in a bag that’s also coated in anti-caking stuff. It keeps it from sticking together. And melting. So grab a shredder like mine and spend the extra 15 seconds to make it right! You’ll thank me!

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Also try my grilled Cincinnati hot dog. For a hearty slow-cooker dish, make a batch of Chet’s Trucker Stew.

Slow Cooker Cincinnati Chili
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5 from 1 vote

Slow Cooker Cincinnati Chili

Making Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again. 
Course Mainer
Cuisine American
Keyword chili, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 241kcal

Equipment

Ingredients

For the chili

For serving

  • Classic: Serve chili hot.
  • 2-way: Serve chili over hot cooked spaghetti.
  • 3-way: Serve chili 2-ways topped with shredded cheddar cheese
  • 4-way: Serve chili 3-ways topped with chopped white onion.
  • 5-way: Serve chili 4-ways topped with warmed kidney beans.

Instructions

For the chili

  • Crumble the beef into a large skillet over medium-high heat.
  • Add the onion and celery and cook until the meat is done.
  • Drain off any excess fat and pour the meat mixture into your slow cooker.
  • In a large bowl, combine the remaining chili ingredients then pour over the meat.
  • Stir, cover and cook on low for 8 hours.
  • Serve as desired.

Notes

This chili freezes well for thawing and reheating later. I like to keep chili on hand for hot dogs, too!

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 246mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooker Cauliflower and Cheese

It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.

Slow Cooker Cauliflower and Cheese

This Is A Big Favorite In Our House

I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!

For a little kick, add a few pinches of red pepper flake. For a little crunch, serve topped with a few good sprinkles of French fried onions.

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Also try my mashed cauliflower.

Slow Cooker Cauliflower and Cheese
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5 from 1 vote

Slow Cooker Cauliflower and Cheese

This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
Course Side
Cuisine American
Keyword cauliflower, cheese, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 251kcal
Author Inspired by a recipe from Spicy Southern Kitchen

Equipment

Ingredients

Instructions

  • Lightly spray a 3-4 quart slow cooker with non-stick spray.
  • Add the florets.
  • In a medium saucepan over medium heat, combine the remaining ingredients.
  • Stir until the cheddar has melted.
  • Pour the cheese mixture over the florets.
  • Cover and cook on low 3 to 4 hours or on high for 2 hours, or until crisp-tender. Cook longer if you like your veggies more tender.

Notes

You can also use a sharp cheddar or pepper jack cheese for a little kick.

Nutrition

Calories: 251kcal | Carbohydrates: 13g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 742mg | Potassium: 632mg | Fiber: 2g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 48mg | Calcium: 373mg | Iron: 1mg

Nutritional values are approximate.

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Cinnamon French Toast Bake

I could’ve just opened a few tubes of cinnamon rolls and baked them for my wife to take into the office to treat her co-workers. But that’s just not me. Nothing wrong with a tube of cinnamon rolls (as I’m about to prove). They just need a little help to be even more awesome and this cinnamon French toast bake is definitely more awesome. Fluffy rolls in a cinnamon egg maple French toast batter, covered with chopped pecans, maple syrup and icing. It’s enough to make the other cinnamon rolls sitting in tubes jealous.

Cinnamon French Toast Bake

This Isn’t The Diet Version

There’s nothing I would change about this recipe. Sure this cinnamon French toast bake isn’t light. It’s not low on calories. But it’s mighty good. And since the rolls are cut into small pieces before you bake them you can easily cut and serve smaller portions. If you want to, that is.

I use pecans from my dad’s nut trees when I make this recipe and any other that calls for pecans. Sorry, I don’t share since they are very near and dear to me. You’ll have to settle for store-bought pecans (unless you know someone with pecan trees too)!

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Also try my brioche French toast.

Cinnamon French Toast Bake
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5 from 1 vote

Cinnamon French Toast Bake

Fluffy rolls in a cinnamon egg maple French toast batter, covered with chopped pecans, maple syrup and icing. It’s enough to make the other cinnamon rolls sitting in tubes jealous.
Course Breakfast
Cuisine American
Keyword French toast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 451kcal
Author Inspired by a recipe from Pillsbury

Equipment

Ingredients

Instructions

  • Preheat oven to 375° F.
  • Pour melted butter into a 13″ x 9″ baking dish.
  • Open both cans of rolls. Separate the rolls and cut each into four pieces. Place pieces into the baking dish.
  • Beat the eggs in a medium bowl. Whisk in the cream, cinnamon and vanilla. Pour over the tops of the cinnamon rolls.
  • Sprinkle nuts over tops of rolls and drizzle with 1 cup of the syrup.
  • Bake for 20-30 minutes or until golden brown. Let cool for 15 minutes.
  • Drizzle remaining syrup over rolls.
  • Microwave the icing containers on half power for 10-15 seconds. Drizzle over rolls.

Notes

Also great using walnuts!

Nutrition

Calories: 451kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 484mg | Potassium: 171mg | Fiber: 1g | Sugar: 38g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Nutritional values are approximate.

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Stuffed Cabbage Soup

The weather had me jonesin’ bad for stuffed cabbage rolls. A nice sunny day was a mean joke because the cold and snow returned, and I wanted something warm and comforting for dinner. Like this stuffed cabbage soup. No need to mess with making actual cabbage rolls, this soup combines all the same great flavors in a bowl without having to worry about stuffing boiled cabbage leaves. My wife proclaimed it ‘one of the best things we’ve ever made’ and I agree.

Stuffed Cabbage Soup

One Of The Best Soups I’ve Had

Don’t get me wrong, there’s nothing wrong with traditional stuffed cabbage rolls. I’ve made them in the slow cooker. I’ve even made them on my smoker. But this stuffed cabbage soup is fantastic. Don’t let the seemingly long list of ingredients deter you from making it, either. It’s actually very simple.

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 bacon-smothered cabbage.

Stuffed Cabbage Soup
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5 from 1 vote

Stuffed Cabbage Soup

No need to mess with making actual cabbage rolls, this soup combines all the same great flavors in a bowl without having to worry about stuffing boiled cabbage leaves. 
Course Main
Cuisine American
Keyword cabbage, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 373kcal
Author Inspired by Rachael Ray

Equipment

Ingredients

Instructions

  • Heat two tablespoons of olive oil in a medium sauce pan over medium-high heat.
  • Add the rice and stir to coat.
  • Stir in 2 cups of the chicken stock.
  • Bring to a boil, then reduce heat to a simmer.
  • Cover and let simmer 15-20 minutes or until the rice is tender.
  • Meanwhile, in a large pot over medium-high heat add the remaining 2 tablespoons of olive oil.
  • Crumble in the beef and pork and cook until just starting to brown.
  • Add the allspice, coriander, paprika, salt, pepper, bay leaf and dill. Stir.
  • Add the onion, garlic and carrot and cook until the onion just starts to soften.
  • Add the cabbage. Stir and cook until wilted.
  • Stir in the remaining 4 cups of stock, diced tomatoes and stir tomato sauce.
  • Bring to a boil then reduce to a simmer.
  • Stir in the cooked rice and season with more salt and pepper to taste.
  • Simmer for 5 more minutes then stir in the parsley.
  • Serve hot.

Notes

Great served with a piece of warm crusty bread.

Nutrition

Calories: 373kcal | Carbohydrates: 26g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 265mg | Potassium: 586mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.

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Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot. It warmed me up and then some. If I was gonna shovel snow or rake leaves or something constructive, I’d want a bowl of this waiting for me later. Something to look forward to for sure!

Great as a side, but also fantastic as a main dish by simply adding a little sliced smoked sausage. A little sweet, a little heat and a bit of smokiness made this the perfect dish on a cold day.

Bacon-Smothered Cabbage

A Little Crunch Is A Good Thing

I like my bacon-smothered cabbage to be almost completely tender, but still have just a bit of crunch to it. After about 5 minutes of cooking I start sampling for my preferred doneness and continue testing every minute or so.

If you do plan on making this more of a main dish and add smoked sausage, cut the sausage into coin-like pieces first. Then brown it in a bit of oil in a skillet. Drain it will (I put it on a few sheets of paper towels) before adding it in to the cabbage.

Green. Purple. It’s Your Call.

I also prefer green cabbage, but purple cabbage (or even better, use one half of a head of green cabbage and a half head of purple!) would work just as well.

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 stuffed cabbage soup.

Bacon-Smothered Cabbage
Print Pin
5 from 1 vote

Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot.
Course Side
Cuisine American
Keyword bacon, cabbage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 49kcal
Author Inspired by a recipe from Louisiana Cookin’ Magazine

Equipment

Ingredients

Instructions

  • Lightly brown the bacon in a large Dutch oven. Remove to a paper towel-lined plate. Remove all but 2 tablespoons of the oil left in the pot.
  • Add the onion and saute for 5 minutes or until just soft.
  • Add the cabbage. Stir and saute for 3 more minutes.
  • Stir in the vinegar. Cover, reduce heat to medium low, and cook until tender, about 10 minutes.
  • Stir in the bacon, salt, pepper and hot sauce to taste. Serve.

Notes

Add a pound of smoked sausage, cut into 1/2″ pieces and lightly browned to make this a fantastic main course dish!

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 245mg | Fiber: 3g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker New Orleans Roast Beef Po Boy

This slow cooker New Orleans roast beef po boy is all I need on a cold day. Nothing fancy, just great-tasting tender beef that melts in your mouth. On a French bread loaf (real po boy bread is something that’s hard to come by here in Indy. although I do occasionally make my own), topped with a slice or two of cheese, slathered with plenty of mayonnaise. That’s it.

Slow Cooker New Orleans Roast Beef Po Boy

Just Meat, Thank You

Oh sure, I could add shredded iceberg and some tomato slices and maybe some onion. Not this time. Just give me that great New Orleans roast beef po boy flavor and I’ll be a happy guy. I don’t need a lot of stuff distracting me from the main attraction: a delicious messy sandwich.

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You could actually serve this slow cooker New Orleans roast beef po boy like a French dip. Just serve a bowl of the juices from the cooker on the side. The shredded beef is also great over tortilla chips as nachos. Just add some cheese, salsa and whatever your favorite nacho toppings might be! Don’t go crazy with the toppings, though. You don’t want to bury the tremendous beef flavor.

Also try my slow cooker beef debris po boy sandwich.

Slow Cooker New Orleans Roast Beef Po Boy
Print Pin
5 from 2 votes

Slow Cooker New Orleans Roast Beef Po Boy

This slow cooker New Orleans roast beef po boy is all I need on a cold day. Nothing fancy, just great-tasting tender beef that melts in your mouth. 
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 servings
Calories 470kcal
Author Mike

Equipment

Ingredients

Instructions

  • Spray your slow cooker with non-stick spray.
  • Add the bay leaf, stock, onion soup, red wine, pepper and garlic powder.
  • Cook on low 8-10 hours or until the beef is completely tender and falls apart. Remove to a cutting board and chop or pull. Return the meat to the slow cooker.
  • Discard the bay leaf.
  • Brown the rolls and slather with the mayonnaise. Don’t be shy with it, you might need more.
  • Spoon the meat onto the rolls and top with the cheese.
  • Ladle the juices from the slow cooker into bowls for dipping.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 470kcal | Carbohydrates: 2g | Protein: 40g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 426mg | Potassium: 610mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 4mg

Nutritional values are approximate.

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Praline Crunch

Praline crunch is the kind of good stuff that you put in a bowl on the table during a football game for guests to snack on and by halfway through the first quarter you are wondering where it all went. “Why didn’t I double it?” is what you’ll be asking yourself. So I’m telling ya right now: double it. Crunchy and just the slightest hint of vanilla. And pecans! I love pecans! They’re my favorite nut for sure!

Praline Crunch

Substitutions Allowed

This recipe for praline crunch is pretty flexible. If you aren’t a fan of pecans, shelled peanuts also work fine. So would cashews, though I’d use cashew halves instead of the whole nuts. You can also substitute other cereals, or use a mix. I think something like Chex would work well, but I’d go with something crunchy, like Corn Chex. I think it has the best crunch. Praline crunch is good no matter what you put into it, just make sure you double the recipe!

Note: I used baking powder because, somehow, I was out of baking soda! You can substitute baking soda by using just 1/2 teaspoon of baking soda versus the 1 1/2 teaspoons of baking powder.

You can make a spicy version of this mix by adding a few good pinches of cayenne pepper or my favorite, chipotle chile powder. Chipotles add that little bit of heat, while also adding a bit of smokiness. It’s a little more complex flavor than just adding cayenne.

I use pecans from my dad’s nut trees when I make this recipe and any other that calls for pecans. Sorry, I don’t share since they are very near and dear to me. You’ll have to settle for store-bought (unless you know someone with pecan trees too)!

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Also try my caramel crunchy Cheetos!

Praline Crunch
Print Pin
5 from 2 votes

Praline Crunch

Praline crunch is the kind of good stuff that you put in a bowl on the table during a football game for guests to snack on and by halfway through the first quarter you are wondering where it all went. 
Course Appetizer
Cuisine American
Keyword crunchy, nuts
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 cups
Calories 309kcal

Equipment

Ingredients

Instructions

  • Preheat your oven to 250 F.
  • Lightly spray a deep 9″ x 13″ baking dish with non-stick spray.
  • Combine the cereal and nuts in a large heat-safe bowl.
  • Melt the butter in a medium sauce over medium high heat.
  • Stir in the brown sugar and corn syrup. Stir while bringing to a boil.
  • Remove from heat and whisk in the vanilla and the baking soda until smooth and the baking soda has dissolved.
  • Pour the mixture over the cereal and stir to coat.
  • Pour the mixture into the baking dish and distribute evenly.
  • Bake for 1 hour, stirring carefully every 20 minutes.
  • Pour mixture out onto parchment paper and spread out evenly to a thickness of 1″.
  • Let cool then break into pieces and serve.

Notes

Store in an air-tight container until ready to serve.

Nutrition

Calories: 309kcal | Carbohydrates: 27g | Protein: 2g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 99mg | Fiber: 2g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

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