Author: Mike

Kentucky Farmhouse Scramble

Scrambled eggs are always one of my go-to off-menu items when something unexpected comes up. For example, I might have been planning for a big grill-out, but big storms make me change my plans. That’s when I go to eggs. This Kentucky farmhouse scramble was absolutely delicious. It’s a great example of why breakfast for dinner is a great idea and not just when your plans have to change, but any time.

Kentucky Farmhouse Scramble

Crunchy Deliciousness

What really made this Kentucky farmhouse scramble special for both of us were the roasted red bell peppers and the crunchy French fried onions. This is the kind of scramble that makes omelets jealous.

This is one of those dishes that screams ‘make me in a cast iron skillet. I don’t know why, but breakfast always tastes better out of cast iron. Well, come to think of it, everything tastes better out of cast iron.

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Also try my Hobo Hash.

Kentucky Farmhouse Scramble
Print Pin
5 from 1 vote

Kentucky Farmhouse Scramble

This Kentucky farmhouse scramble was absolutely delicious. It’s a great example of why breakfast for dinner is a great idea and not just when your plans have to change, but any time.
Course Main
Cuisine American
Keyword breakfast, eggs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 432kcal
Author Inspired by a recipe from The Food Network

Equipment

Ingredients

Instructions

  • Heat large skillet over medium heat.
  • Add the butter and oil and stir until melted.
  • Add the ham and saute until the edges get golden brown.
  • Turn heat to low and add the peppers and eggs.
  • Stir until the eggs are just cooked.
  • Fold in the cheese and continue stirring slowly until melted.
  • Season with salt and pepper.
  • Serve eggs topped with French fried onions and chives.

Notes

Substitute French fried jalapenos for the onions for a nice crunchy kick.

Nutrition

Calories: 432kcal | Carbohydrates: 2g | Protein: 33g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 606mg | Sodium: 1170mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1036IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 3mg

Nutritional values are approximate.

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Quizno’s Italian Sub (Copycat Recipe)

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. Three out of every five days often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat recipe of the classic Quizno’s Italian sub, my favorite item on their menu. Plus, sadly, the Quizno’s here closed. I hope that wasn’t because I started working from home. I certainly gave them plenty of my business while they were open!

Quizno's Italian Sub (Copycat Recipe)

It’s The Dressing And Pesto

The sweet balsamic dressing and pesto are what really make this copycat recipe of Quizno’s Italian sub sandwich memorable. Even if you don’t follow the recipe for the toppings exactly, make the dressing and add the pesto. They add fantastic flavors that are sure to make this a staple in your house too.

Don’t skimp on the ingredients for your sub. They really will make-or-break your experience. Use less-than-good ingredients and you get a less-than-good sub, and you’ll think this was a bad copycat! Use good bread, quality meats and cheeses and fresh toppings and you’ll love this copycat!

I find pepperoncini peppers to be a must-have on a sub. And on a pizza for that matter. I prefer them over pickles. They’re crunchier and tangier and really wake up whatever you put them on.

The dressing is great on any sandwich, not just this copycat of Quizno’s classic. I make a lot of panini’s at home, using my Cuisinart Griddler. It’s super-simple and makes great sandwiches. The dressing for this sandwich would be great on my Griddler sandwiches, too.

Take It On The Road

These subs travel well. I like to make a few the night before we are heading out for a day of antiquing. I wrap them tightly in foil or deli paper and keep them in the fridge. The flavors of the dressing soak into the bread, meats and toppings making for delicious bite after delicious bite!

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Also check out my copycat of the Battalion Chief Sub from Firehouse Subs and Subway’s Italian BMT.

Copycat Quizno's Italian Sub
Print Pin
5 from 2 votes

Quizno’s Italian Sub (Copycat Recipe)

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat of the classic Quizno’s Italian sub, my favorite item on their menu.
Course Main
Cuisine American
Keyword copycat, Italian, sandwich, submarine
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 799kcal

Equipment

Ingredients

For the sandwiches

  • 6 sub rolls or 2 loaves French bread, each cut into 3 equal sizes
  • Sweet balsamic dressing see below
  • pesto I used store-bought
  • ⅓ pound salami sliced
  • ⅓ pound pepperoni sliced
  • ⅓ pound ham sliced
  • 12 slices Mozzarella cheese
  • dried oregano
  • 12 slices tomato
  • 12 slices onion
  • 6 leaves green leaf lettuce
  • 8 ounce black olives sliced, drained
  • pepperoncini

For the sweet balsamic dressing

Instructions

For the sandwiches

  • Preheat your oven to 300 F.
  • Split rolls horizontally and place onto baking sheet(s).
  • Brush one cut side of the bread with the dressing.
  • Spread about 1 tablespoon of the pesto onto the other side of the cut bread.
  • Add meats and cheese and sprinkle lightly with the oregano.
  • Bake for 10 minutes.
  • Add remaining ingredients and serve.

For the sweet balsamic dressing

  • Whisk all ingredients until well combined.

Notes

Make extra dressing, it’s great on any sandwich!

Nutrition

Calories: 799kcal | Carbohydrates: 43g | Protein: 36g | Fat: 54g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2567mg | Potassium: 503mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2056IU | Vitamin C: 11mg | Calcium: 343mg | Iron: 12mg

Nutritional values are approximate.

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Southern Honey Glazed Ham on the Char-Broil Big Easy

Yeah baby! Back up the truck to some fantastic ham flavor! This southern honey glazed ham, cooked up crazy good on the Char-Broil Big Easy, was the epitome of easy to make. Using the new Better Basket I was able to fit a 10 pound ham into my Big Easy with plenty of room to spare. The glaze adds a wonderful sweetness and elevates this ham way beyond just a plain ole pre-cooked spiral ham. Tender and moist with a nice little light crunch around the edges, this is my kind of yummy!

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.

Southern Honey Glazed Ham on the Char-Broil Big Easy

Don’t Buy The Biggest Ham In The Store!

I just glazed the ham, wrapped it in foil, and let it ‘get happy’ on the Big Easy for 10 minutes per pound. As can be seen, the Better Basket made getting the ham in and out a breeze. You can certainly use the standard basket that comes with the Big Easy. You might have to use a little more elbow grease getting it in and out of the basket. Also be careful that you don’t get a ham that is bigger than your basket! This southern honey glazed ham on the Char-Broil Big Easy will be great with a small ham… or a big one!

Southern Honey Glazed Ham on the Char-Broil Big Easy

As Easy As It Can Get

Cooking (well, heating) a spiral ham on a Big Easy is super easy. Also try my spiral ham on the Big Easy. If you love that glaze, try my honey-glazed ham.

I’ve also included the recipe for my favorite ham gravy. Moreover, it has a nice pineapple flavor that compliments the ham perfectly. Just drizzle a bit over the sliced ham before serving.

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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!

Southern Honey Glazed Ham on the Char-Broil Big Easy
Print Pin
3.60 from 5 votes

Southern Honey Glazed Ham on the Char-Broil Big Easy

Yeah baby! Back up the truck to some fantastic ham flavor! This southern honey glazed ham, cooked up crazy good on my Char-Broil Big Easy, was the epitome of easy to make
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, honey ham
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 ham
Calories 10442kcal
Author Inspired by a recipe from Char-Broil

Equipment

Ingredients

  • 8-10 pound ham bone-in spiral sliced cooked

For the glaze

For the pineapple gravy

Instructions

  • Fire up your Big Easy.
  • Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
  • Combine the honey, brown sugar, tea, rub, mustard and bourbon (if using) in a small saucepan over medium heat. Bring to a slow boil and let simmer for 10 minutes or until reduced by a third.
  • In a small glass combine the corn starch and water. Slowly whisk the mixture into the glaze. Continue whisking until thick.
  • Brush half of the glaze over the ham. Seal tightly in the foil, leaving the seam at the top for easy access later. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.
  • Remove the basket from the Big Easy and carefully remove the foil. It’s ok if you don’t remove the foil under the ham, just remove it from the top and sides. The Better Basket makes this very easy to do. With the regular basket you’ll need to be very careful not to burn yourself on the basket, or remove the ham first to un-foil it.
  • Brush the ham with the remaining glaze and return to the Big Easy, un-foiled, for 10-15 minutes more to set the glaze.
  • Remove the basket from the Big Easy. Carefully remove the ham to a cutting board and cover with foil. Let rest at least 15 minutes before slicing.

For the pineapple gravy

  • Whisk together the brown sugar and cornstarch in a large bowl.
  • Whisk in the pineapple juice and water.
  • Add to a medium saucepan. Bring to a slow boil over medium heat, stirring constantly until thick.
  • Remove from heat and stir in the butter, apple cider and a pinch of salt until the butter has melted.

Notes

The better basket makes getting the ham in and out much easier.

Nutrition

Calories: 10442kcal | Carbohydrates: 386g | Protein: 785g | Fat: 621g | Saturated Fat: 224g | Trans Fat: 1g | Cholesterol: 2280mg | Sodium: 43328mg | Potassium: 11080mg | Fiber: 2g | Sugar: 354g | Vitamin A: 372IU | Vitamin C: 25mg | Calcium: 472mg | Iron: 35mg

Nutritional values are approximate.

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Buzznbeez Southern Fried Chicken using the Vortex

You definitely don’t have to brine your chicken to ‘fry’ it using the Vortex, but oh boy, does it make a difference. I was watching Eat Street on the Cooking Channel when they did a segment on the Buzznbeez food truck in Tempe, Arizona. They make my kind of food: soul food. Which means southern fried chicken. Dang good looking southern fried chicken. I proceeded to find the recipe for Buzznbeez southern fried chicken and make it using the Vortex.

Buzznbeez Southern Fried Chicken using the Vortex

Oh So Tender And Juicy

This right here is great eats. Tender, juicy, beyond flavorful, and oh…. that skin… and that beautiful color. Every bite of this Buzznbeez Southern Fried Chicken using the Vortex was a dream come true. I’d make this again and again.

Brushing the chicken with a light coat of oil just before removing it from the grill will give the skin a bit more crunch. It’s optional, but I do recommend it!

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For a little twist, I used my homemade smoked sea salt in the brine. It added a slight smokiness. You can get the same effect by placing a chunk of wood over your Vortex while cooking the chicken (something I also like to do when cooking wings on my Vortex, something I do almost daily!).

Buzznbeez Southern Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Buzznbeez Southern Fried Chicken using the Vortex

This right here is great eats. Tender, juicy, beyond flavorful, and oh…. that skin… and that beautiful color. Every bite was a dream come true. I’d make this again and again.
Course Main
Cuisine American
Keyword fried chicken, southern, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 servings
Calories 67kcal
Author Based on a dish from the Buzznbeez Food Truck

Equipment

Ingredients

For the brine

For the coating

Instructions

  • Place chicken into a large bowl or resealable container.
  • Combine the brine ingredients and add to the chicken. Toss to coat.
  • Slowly add enough cold water to just cover the chicken.
  • Cover or seal and refrigerate overnight (or up to 24 hours).
  • Fire up your grill for cooking with the Vortex.
  • Combine the coating ingredients.
  • Remove chicken pieces from the brine. Shake off excess then toss in the coating, cover the pieces completely.
  • Transfer chicken to the grill around the Vortex.
  • Cover and cook for 45 minutes or until chicken reaches 165 F as measured in several places.
  • Lightly brush with a little vegetable oil and cook another 2-3 minutes to crisp up the skin.
  • Remove and let rest 5 minutes before serving.

Notes

I prefer bone-in, skin-on chicken thighs for this recipe, but you can substitute any cuts you like.

Nutrition

Calories: 67kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1755mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Pork Medallions in Mushroom Marsala Sauce

I’m going to need a moment before I can write about these pork medallions in mushroom Marsala sauce. Whenever I start to type I flash back to the aroma, the flavor, the absolutely divine mushroom sauce, and the tender pork…

This dish hit the spot on a cool early fall evening. The gravy is the absolute bomb. It would be great on any dish where you need a mushroom gravy.

Pork Medallions in Mushroom Marsala Sauce

One Truly Fantastic Dish

I prefer to make my pork medallions in mushroom Marsala sauce in a large cast iron skillet, finishing it off in the oven. The cast iron gives me that great sear, while cooking nice and evenly so that the pork comes out perfect. You can finish the pork on the stovetop if you wish, but I really think you’ll get a much better, more even, cook in the oven. And it really doesn’t take long at all. Just try resisting spooning out some of the gravy while it’s cooking. You’ll want to get yourself a taste. And then some.

This dish is best made using a cast iron skillet. The cast iron gets you that great sear and it can transfer directly to the oven without any worries.

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Also try my slow-cooked mushroom pork tenderloin.

Pork Medallions in Mushroom Marsala Sauce
Print Pin
5 from 1 vote

Pork Medallions in Mushroom Marsala Sauce

I’m going to need a moment before I can write about these pork medallions in mushroom Marsala sauce. Whenever I start to type I flash back to the aroma, the flavor, the absolutely divine mushroom sauce, and the tender pork…
Course Main
Cuisine American
Keyword gravy, mushroom, pork
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 760kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Cut the tenderloins into 2″ rounds. Flatten slightly and season with salt and pepper.
  • Heat the oil and one tablespoon of the butter in a large oven-proof skillet (I prefer to use cast iron for this). Get the oil as hot as possible without smoking.
  • Add the pork and sear on both sides, 2-3 minutes per side. Remove to a plate.
  • Reduce heat to medium and add the remaining butter to the skillet. Melt.
  • Add the shallot and a pinch of salt and saute for 30 seconds. Use a flat spatula (a wooden spoon works great) to scrape up any yummy bits stuck to the bottom of the pan.
  • Add the mushrooms and saute until golden brown and the moisture is released and evaporated, 5-7 minutes.
  • Sprinkle with salt and the flour.
  • Slowly stir in the Marsala until it is nearly evaporated.
  • Stir in the chicken broth. Reduce heat to a simmer and let simmer until reduced by half.
  • Stir in the cream and parsley. Add the pork and any accumulated juices back to the pan.
  • Place in the oven and cook until the internal temperature reaches 155-165 F.
  • Season with salt and pepper.
  • Serve pork with plenty of the gravy and mushrooms.

Notes

Great served with mashed potatoes!

Nutrition

Calories: 760kcal | Carbohydrates: 14g | Protein: 98g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 563mg | Potassium: 2443mg | Fiber: 1g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 6mg

Nutritional values are approximate.

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Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a version of BW3’s sauce, and here it is. The perfect copycat recipe of the Buffalo Wild Wings Thai Curry wings. Now I can lick the sauce off the wings in the privacy of my own home! This is one crazy good sauce. Complex. Savory. Delicious. This one is always on my list of all-time favorites!

Visit my other site, For The Wing, for all things chicken-wing!

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

Help!

I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save. These copycat recipe Buffalo Wild Wings Thai Curry wings came out fantastic.

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

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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Also try my copycats of BW3s spicy garlic, Mango Habanero and Parmesan garlic wings.

Copycat Buffalo Wild Wings Thai Curry Wings
Print Pin
5 from 2 votes

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

You might end up with leftover sauce. That’s a good thing.
Course Appetizer
Cuisine American
Keyword Asian wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 372kcal
Author Inspired by a recipe from Healthy Thai Recipes

Equipment

Ingredients

For the Wing Sauce

Instructions

For the sauce (start cooking when you start the wings)

  • Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
  • Place the peppers and remaining ingredients into a saucepan over medium heat.
  • Stir until the ingredients are combined.
  • Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.

Notes

NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or serranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

Nutrition

Calories: 372kcal | Carbohydrates: 6g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 765mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

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Sweet and Spicy Jerky on the Nesco Snackmaster Pro

I love loading up my Nesco Snackmaster Pro with freshly-ground lean ground beef and making a big batch of jerky. I have 12 trays so that I can make a good amount of jerky at once. Hi Mountain makes it super easy to make sweet and spicy jerky on the Nesco Snackmaster Pro. Buy extra and make extra, I always say!

Though I tend to be more a spicy jerky guy, I love a great balance between the heat and sweet, and this mix nails it perfectly. Not so spicy that it’ll scare off those that fear a little kick. And not so sweet that it tastes like candy. Really a great balance and very addicting to eat, that’s for sure.

Sweet and Spicy Jerky on the Nesco Snackmaster Pro

Remember To Rotate Your Trays

Make sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry the sweet and spicy jerky as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level. To help keep track of the tracks, I write numbers or letters on them using blue painter’s tape. The tape can be removed easily.

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Paranoia Rules

I admit, I’m paranoid about my jerky. Even if I use pink curing salt. The sodium nitrites in the salt kill harmful bacteria as long as you’ve dried the meat properly and store it in air-tight containers away from sunlight. I keep mine in the fridge even though it’s not required. Even though I’ve made my share of jerky I still consider myself a newbie. And it’s not like I don’t have the room in the fridge. So in it goes!

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet and Spicy Jerky on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Sweet and Spicy Jerky on the Nesco Snackmaster Pro

Though I tend to be more a spicy jerky guy, I love a great balance between the heat and sweet, and this mix nails it perfectly. Not so spicy that it’ll scare off those that fear a little kick. And not so sweet that it tastes like candy. Really a great balance and very addicting to eat, that’s for sure.
Course Dehydrator
Cuisine Jerky
Keyword dehydrator, jerky, nesco snackmaster pro, spicy, sweet
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 8 ounces
Calories 144kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before serving.

Notes

Store in an air-tight container.

Nutrition

Calories: 144kcal | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 38mg | Potassium: 153mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Quick Fix Homemade Breakfast Sausage

I’ve made homemade breakfast sausage from scratch before. I picked up a few pork shoulders, trimmed them, ground them (twice) and added seasonings. But I don’t always have the time (or energy, really) to do all that work. That’s when my quick fix homemade breakfast sausage comes in handy.

It’s not uncommon for many homemade sausage recipes to say that you should refrigerate your mixer bowl and even utensils before starting. I agree if you’re grinding your meats from rough cuts. But in this case we start with already-ground pork so I don’t think it’s necessary to start out ‘cold’. That doesn’t mean that you can’t. And it might be a good idea if you’re working in a particularly warm kitchen or area.

Quick Fix Homemade Breakfast Sausage

Good Seasoning Makes Good Sausage

I use a great seasoning mix from A.C. Legg’s that I picked up on Amazon. It has just the right blend of spices without having too much sage or black pepper.
I cook the quick fix homemade breakfast sausage as soon as I make it. Then I crumble it and freeze it in batches. I use it in breakfast cups for my wife’s breakfasts during the week. You can also form it into patties.

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I also love smoking breakfast sausage for a fantastically different flavor.

Quick Fix Homemade Breakfast Sausage
Print Pin
5 from 1 vote

Quick Fix Homemade Breakfast Sausage

I use a great seasoning mix from A.C. Legg’s that I picked up on Amazon. It has just the right blend of spices without having too much sage or black pepper.
Course Side
Cuisine American
Keyword breakfast, quick fix, sausage
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 pound
Calories 1193kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the pork into your mixer bowl and place into the freezer for 15 minutes.
  • Add 1 tablespoon of the seasoning mix.
  • Place onto mixer using the bread hook and mix for 5-10 minutes.
  • If this is your first time making the sausage I recommend that you take a small handful of the mixed sausage and cook it in a skillet. Taste it after it cools (while cooling place the uncooked meat mixture into the freezer in case you need to mix more). If you need to, add more seasoning and mix well.
  • Freeze or cook the sausage. You can also form it into patties if you wish.

Notes

I use a mixer to combine the meat and seasonings. You can use your hands if you wish, just make sure the meat and the bowl you are using for mixing are very cold before mixing.

Nutrition

Calories: 1193kcal | Protein: 77g | Fat: 96g | Saturated Fat: 36g | Cholesterol: 327mg | Sodium: 254mg | Potassium: 1302mg | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 4mg

Nutritional values are approximate.

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Ting-A-Lings

We’re always on the hunt for something to make for my wife to take to work to share with her co-workers. Usually that means snacks. And although we like to keep it simple, that doesn’t mean we’d ever sacrifice flavor. When I came across this recipe for Ting-A-Lings I quickly put it on our to-make list. They’re crunchy, chocolatey, and butterscotchy and fun! Oh yes, they disappeared in no time. And they’re pretty easy to make when you have a double boiler.

Ting-A-Lings

A Few Variations

You can make all sorts of different variations on Ting-A-Lings. Use white chocolate instead of semi-sweet. Try different nuts. Substitute fried Ramen noodles (a dash of oil in a skillet, add crushed Ramen, and fry until golden. Also great on salads or in soups!). You name it, you can’t go wrong.

For a nice twist, substitute your favorite chopped nuts (pecans or walnuts would be great!) for the salted peanuts. Toast them for a few minutes in a small skillet first, letting them cool completely before adding to the chocolate and butterscotch mix.

The Double Boiler

Using a double boiler is easy. Easier than I remember. When I first used one I found it intimidating for some reason. But for no reason. I just add enough water to the bottom pot to fill it to about 2″ of water. Not enough that it touches the bottom of the top pot when I add it. I test it to make sure I haven’t over-filled it. I add the top and then pull it out. If the bottom’s wet, I take water out. I then bring the water to a simmer and add the top pot. Easy!

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Also try my slow cooker white chocolate peppermint pretzel candy. Whew that’s a lot of words! But it’s great too, so it was worth all of the typing!

Ting-A-Lings
Print Pin
4 from 12 votes

Ting-A-Lings

When I came across this recipe for Ting-A-Lings I quickly put it on our to-make list. They’re crunchy, chocolatey, and butterscotchy and fun! Oh yes, they disappeared in no time.
Course Snack
Cuisine American
Keyword chocolate, nuts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 dozen
Calories 2121kcal
Author Inspired by a recipe from Big Red Kitchen

Equipment

Ingredients

Instructions

  • Lay out a good sized piece of wax paper.
  • Melt the chocolate and butterscotch chips in a double-boiler.
  • Remove from heat and stir in the noodles and peanuts.
  • Drop mixture by the tablespoon onto the wax paper.
  • Let cool and set. If your room is hot (like our kitchen was) you’ll want to transfer the candy to the fridge to set.

Notes

Store in an air-tight container.

Nutrition

Calories: 2121kcal | Carbohydrates: 302g | Protein: 60g | Fat: 77g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 2136mg | Potassium: 1079mg | Fiber: 26g | Sugar: 106g | Vitamin A: 130IU | Calcium: 132mg | Iron: 15mg

Nutritional values are approximate.

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Roasted Pumpkin Seeds 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.

Good bye ho-hum roasted pumpkin seeds. I’ve made them, and made plenty. It’s not that they were bad, but they were never the things dreams were made of. Fear not, because roasted pumpkin seeds on the Char-Broil Big Easy ARE the thing dreams are made of. They are perfectly crunchy, but not over-done. They are tasty, but not over-seasoned. They’re just… great!

Roasted Pumpkin Seeds on the Char-Broil Big Easy

Season ‘Em Quick

If you prefer to flavor your seeds, do so after you’ve roasted them. Do it pretty much immediately after you remove them from your Big Easy. As roasted pumpkin seeds on the Char-Broil Big Easy cool they won’t ‘take’ the seasoning as well. I felt that these seeds were absolutely perfect with just a little salt!

The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!

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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!

Roasted Pumpkin Seeds on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Roasted Pumpkin Seeds on the Char-Broil Big Easy

Crunchy salty seeds ready in no time!
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, pumpkin seeds
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 cup
Calories 358kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Line your Bunk Bed basket with foil. This will make a nice little ‘bowl’ for your seeds. Alternatively you can line the bottom of the Big Easy basket with foil but I find the basket to be easier. Plus, you can fit two Bunk Bed baskets in the Big Easy at once.
  • Clean the pumpkin seeds. Remove all of the pulp then transfer them to a colander and rinse well with water. Drain.
  • Bring the water to a boil in a large saucepan and stir in the salt.
  • Add the seeds and reduce to a simmer and continue simmering for 10 minutes. Drain well and transfer to a bowl.
  • Drizzle the seeds with just a few splashes of oil. Don’t add much, less is more.
  • Transfer the seeds to the oil-lined basket and place inside the Big Easy.
  • Roast for 10-15 minutes. Do not let the seeds get brown, they will burn easily. They will just start turning golden and they are done. You can actually reach in (carefully) and grab one or two for testing as they roast.
  • Remove and dump the basket into a bowl and sprinkle lightly with more salt.
  • Let cool slightly then serve.

Notes

Store leftover seeds in an air-tight container.

Nutrition

Calories: 358kcal | Carbohydrates: 7g | Protein: 19g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 7005mg | Potassium: 519mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 6mg

Nutritional values are approximate.

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