These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.
I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.
I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.
I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.
I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.
If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.
I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!
I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.
14 ounce sliced mushroomsor use 1 cup fresh sauteed with the onion
For the meatballs
Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
Make the sauce (see below).
Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.
For the sauce
Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.
Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).
Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!
This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.
For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.
This hot broccoli dip fit into my plans perfectly. I needed a dip for a family get-together, and I needed a big batch of it to boot. But, I figured if I had leftovers I had better make a dip that I could use for other than a dip. This dip is more than a dip. It’s also absolutely fantastic (maybe, just maybe, more fantastic than when used as a dip) on baked potatoes.
This hot broccoli dip was a big hit at our get-together. I’d make it again, and make a little extra for baked potatoes. If you’re serving it as a dip, serve with celery, carrots, crackers or thick chips, such as Fritos Scoops. Wimpy chips need not apply!
When I grow up I want to be just like Todd Wilbur. First, he’s an author of many of my favorite recipe copycat cookbooks. I can read them all day long. And the cool part is there are a whole bunch of them! He hacks the heck out of the foods we all eat every day, from restaurant dishes to grocery store favorites. Like this copycat Fritos hot bean dip. I hadn’t thought of this dip in years. I loved it in college, though it was a rare treat because it wasn’t cheap. If only I’d had this recipe from Todd’s awesome site Top Secret Recipes back then!
The cool part about this copycat Fritos hot bean dip is that you can control how creamy smooth it gets. I like mine just a bit chunky. Not like ‘oh here’s a bean’ chunky, but still with a bit of texture. You can keep your ole food processor going longer and get a super creamy, super delicious version instead if that’s what you’re after!
I can’t say enough about how cool Todd Wilbur is. Follow him on your favorite social media. He’s hilarious on Facebook but he’s also serious about hacking food. He isn’t messing around when it comes to recipes. You can go to his site and sign up for his Top Secret Recipes club (it’s quite reasonably priced) and get his new recipes right as they come out!
These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.
These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.
You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Yep, you’re right. It’s nothing fancy. Nothing fru-fru. But boy, can I put a hurt on a batch of these spicy bacon cheese fries. Crispy fries. Spicy peppers, Smoky bacon.. Ooey-gooey cheese. I really don’t need anything else. Heck, serve it to me as dinner and I’m happy! Specially in my younger days, where I might have found myself at a sports bar or two, I’d call these fries dinner and then some!
Oh sure, you can make these spicy bacon cheese fries a hundred different other ways. You can add chili. Throw on some cheese curds. Squirt on some sour cream. Or you can keep them OG and just enjoy the heck out of a simple plate of fries!
I do strongly recommend that you hand grate or shred your cheeses in this and any other recipes. The difference is noticeable. There are no ingredients in there that keep the shredded cheeses from sticking. Those same ingredients also make it hard for the cheeses to melt.
I prefer to deep-fry my pre-made frozen fries. Yeah, you can bake them. But that takes longer and let’s face it, the fries never, ever come out quite as good as they do deep-fried. I don’t do it every day, mind you, but sometimes you gotta treat yourself!
I find myself being un-impressed with most store-bought ‘spicy’ potato chips. Yeah, some are spicy, but they don’t taste good. And some taste great, but they sure aren’t spicy. The solution? Make some quick fix Desert Heat potato chips. Done in minutes, spiced just like I want, these are the chips I was searching for! I owned these chips. I could put as much darned seasoning on there as I want! All I need are some chips and Buffalo Wild Wings Desert Heat Wing Seasoning!
I prefer to use wavy ruffled chips any time I make my quick fix Desert Heat potato chips. The thick chips hold up to being tossed in the seasoning. And the ridges give the seasoning more and more places to cling to, making sure I get nothing but flavor in each and every bite!
Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want ruffled chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!
This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.
The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.
If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.
Smoked Cheez-Its are the perfect game-time snack. They’re addictingly good. They’ll disappear unexpectedly quickly, so make sure you make extra. And make all sorts of different flavors. Since I had all sorts of different flavors of Kosmos Q seasonings on hand I was able to make all sorts of variations, from the mild and sweet to the hot and spicy.
Trust me told, the method for making smoked Cheez-Its can be used for pretty much any snack cracker. You’ll want to use a fairly mild-flavored cracker, or use one that compliments the seasoning you want to use. You don’t want the cracker flavor to fight the seasoning.
Don’t crowd the crackers in the pan. Make sure they get spread out to get some of the smoke flavor, too.