Main Dishes Archives - Page 43 of 49

Roasted Chicken Breasts on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’m a huge fan of my Char-Broil Big Easy. I was pessimistic when I bought it (I’m more a Weber-brand grill guy), but I have really loved using the Big Easy from Char-Broil. Heck, I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these. I was unable to resist temptation and had to pull off a piece of that delicious, crunchy chicken skin! Roasted chicken breasts on the Char-Broil Big Easy is a wonderful thing!

Roasted Chicken Breasts on the Char-Broil Big Easy

How Chicken Is Done

Using the Big Easy is… well, easy. I marinade the chicken, fire up the fryer, put the chicken in, and a little over an hour later I have perfectly cooked roasted chicken. No fussing with fryer temperatures, or checking the meat temperature every 15 minutes, just walk away (ok, you shouldn’t leave a lit grill unattended) and come back later. I love making roasted chicken breasts on the Char-Broil Big Easy!

Char-Broil The Big Easy Bunk Bed Basket

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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5 from 1 vote

Roasted Chicken Breasts on the Big Easy

I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 3 10

Cook Time 1 20

Total Time 4 30

Servings

Calories 300kcal

Author Mike

Equipment

Ingredients

4 cloves garlic minced
1 tablespoon dried dill more or less
1 tablespoon dried rosemary more or less, crushed
¼ cup sour cream
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 chicken breasts split, bone in, skin on or off

Instructions

Combine all but the chicken breasts. Taste the marinade and add more dill or rosemary if you wish.
Rub the marinade all over the chicken. If you left the skin on, try to slide your fingers in between the skin and meat and smear the marinade into the resulting pocket.
Let the breasts marinade in a large resealable container or baggie for at least 3 hours.
Fire up the Big Easy fryer. You’ll need a bunk bed basket to fit all 4 breasts in at once.
Place 2 breasts in the bottom Big Easy basket and two in the top basket.
Let cook at least an hour (with the top on the Big Easy so the chicken gets good and brown and the skin crisps up nice) before checking the meat temperature, which you want to get to 165 F.
Remove the breasts and let rest until slightly cooled, then slice.

Notes

You can use your favorite cuts of chicken.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Cheater Crispy Chicken Po Boy

Whenever I make a big batch of Chez John’s Kaw-Cajun Comeback sauce, I go into po boy mode. I love a good po boy. But, sometimes I am in a bit of a rush, so I just warm up some pre-cooked crispy chicken tenders, add a few more ingredients, and before you know it I’m enjoying a great cheater crispy chicken po boy!

It’s Crazy Easy And Crazy Good

So, why’s this great sandwich a “cheater”? Well, because I used pre-cooked chicken. A real po boy would’ve been cooked on the fly. I didn’t have the time for that. So I made a cheater crispy chicken po boy instead.

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Also try my cheater chicken Parmesan sliders.

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4 from 1 vote

Cheater Crispy Chicken Po Boy

Sometimes I am in a bit of a rush, so I just warm up some pre-cooked crispy chicken tenders, add a few more ingredients, and before you know it I’m enjoying a great cheater crispy chicken po boy!

Course American

Cuisine Main

Keyword chicken nuggets, sandwich

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 408kcal

Author Mike

Ingredients

1 loaf French bread sliced lengthwise, warmed
6 Tyson Crispy Chicken Strips
¼ cup Kaw-Cajun Comeback sauce or more
1 medium tomato sliced
6 leaves green leaf lettuce
6 slices red onion

Instructions

Heat the chicken per package instructions.
Cut the bread into 3 equal-sized pieces.
Slather the bottoms (and tops if you’re like me and love that Comeback sauce!) of the bread with the comeback sauce.
Add the lettuce, chicken, onion, and tomato and bread top.
Enjoy!

Notes

Add a few pickle slices too!

Nutrition

Nutritional values are approximate.

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BBQ Hobo Packets

I’ve made a few variations on hobo packets. They’re easy to make, tasty, and make for easy cleanup. This BBQ hobo packets version uses BBQ sauce and has quickly become one of my favorites. Cheesy goodness, with potatoes and onion, all cooked with sausage in a BBQ sauce. All of the ingredients get all steamy happy inside the packet while they cook and the flavors melds perfectly.

Dinner In A Bite

I made these BBQ hobo packets a few times for the crew that was remodeling our kitchen. They liked them with sausage or chicken, but I think they favored the chicken one the most!

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Inspired by a recipe from Real Mom Kitchen.

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4 from 1 vote

BBQ Hobo Packets

These BBQ hobo packets have quickly become one of my favorites.

Course Main

Cuisine American

Keyword barbecue, BBQ, packets

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 979kcal

Author Based on a recipe from Real Mom Kitchen

Equipment

Ingredients

8 small red potatoes
2 teaspoons vegetable oil divided
½ sweet onion cut into thin wedges
½ pound smoked sausage cut into bite-sized pieces (or chicken tenderloins)
3 tablespoons your favorite BBQ sauce spicy works best
⅓ cup shredded cheese

Instructions

Bring a small pot of water to a boil. Add potatoes and boil until just starting to get tender, 15-20 minutes. Remove from water and let cool slightly then cut into wedges.
Spread out foil pieces and drizzle with 1 teaspoon of oil each.
Add the remaining ingredients, splitting them between the two pieces of foil, drizzling with however much BBQ sauce you prefer (a tablespoon or so each should be enough). Also add half of the potatoes to each.
Seal foil into tight packets and place on a grill over indirect heat for about 10-15 minutes or until the onion has started to soften.
Remove from grill and open to let cool before serving.

Notes

If you aren’t careful the bottoms of the packets can get very hot. Let them cool before serving!

Nutrition

Nutritional values are approximate.

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Marinated Hot Dogs

Well, who would’ve thought about marinating hot dogs? Sure, I marinate pork, chicken and beef all of the time. But it never occurred to me to make marinated hot dogs. Well, trust me, these hot dogs are delicious! They’re packed with flavor, and super moist! Just like with marinating anything else, you’ll get a much better end result. These are surprisingly good. They’re a great thing to serve at a cookout because they will be the center of every discussion. So make a big batch today!

No Boring Dogs. Ever.

This simple idea for hot dogs really spices up plain old beef hot dogs. There’s no reason to make boring dogs when you just have to ‘soak’ them for an hour in Worcestershire sauce to end up with something so much better.

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Spiral and smoke your hot dogs for even more great flavor and that big time ‘wow’!

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5 from 1 vote

Marinated Hot Dogs

Well, who would’ve thought about marinating hot dogs? Sure, I marinate pork and beef all of the time. But it never occurred to me to make marinated hot dogs. Well, trust me, these hot dogs are delicious! They’re packed with flavor, and super moist!

Course Main

Cuisine American

Keyword hot dogs, marinated

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 129kcal

Author Based on a recipe from Sandra Lee

Ingredients

4 hot dogs
¼ cup Worcestershire sauce
1 tablespoon Cajun seasoning I used our homemade version

Instructions

Place dogs in a resealable baggie.
Add Worcestershire sauce and Cajun seasoning.
Seal and shake to combine and cover the dogs.
Marinate for 1 hour before grilling.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

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Drunken Cajun Chicken Po Boy

A place called Gumbo A Go-Go opened recently here in Indy (and sadly they’ve now closed!) . I’ve eaten there several times and have become totally addicted to their Datwich, a spicy shredded chicken sandwich. This is my first attempt at trying to match it. I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Almost A Datwich

I will try again to duplicate the Datwich. I think I’m very close. Next time I’ll omit the tomatoes, add some broth, and more garlic! Until then I’m going to chow down on this spicy good Drunken Cajun chicken po boy sandwich! This is a mighty good sandwich on its own. It’s messy. Very messy. The chicken is very tender and some of the best flavored chicken I’ve had. It might not be a Datwich, but it’s great no matter what!

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Also try my Creole beef debris po boy.

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5 from 2 votes

Drunken Cajun Chicken Po’Boy

I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Course Main

Cuisine Cajun

Keyword Cajun, chicken, sandwich

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 328kcal

Author Based on a recipe from Tasty Kitchen

Equipment

Ingredients

2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon dried red pepper flake
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
4 chicken breasts boneless, skinless
2 15 ounce stewed tomatoes with juices
¼ cup olive oil
1 bottle beer
6 cloves garlic minced
2 loaves French bread

Instructions

Combine all of the seasons from the cayenne pepper to the basil to form a rub.
Rub mixture over the chicken.
Place chicken into a large Dutch oven over low heat.
Add remaining ingredients except the bread, plus any remaining rub.
Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
Carefully remove the chicken and shred with a fork.
Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
Return shredded chicken to the pot.
Lightly toast the bread.
Cut in half lengthwise and top with the meat mixture.
Cut in halves and serve.

Notes

If using a blender, start out slowly as hot liquids will expand (or explode). Cover the top tightly. You can also let the liquid cool slightly before blending to help ensure it doesn’t explode.

Nutrition

Nutritional values are approximate.

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Balsamic Glazed Pork Medallions

I found this recipe for balsamic glazed pork medallions on a blog I follow, A Culinary Journey with Chef Dennis. I highly recommend you pay his blog a visit, and follow it. Chef Dennis’ original recipe was to use this great glaze on pork chops. We’re not big pork chop eaters, so instead I tried this on pork medallions. The end result was fantastic.

A Wonderful Rich Flavor

Chef Dennis introduced me to Tamari sauce with this recipe for balsamic glazed pork medallions, and I’m glad he did. Tamari is fantastic. I now use it instead of soy sauce in any recipe I make that requires cooking. Tamari is a deeper brown and thicker than soy sauce. It has a richer, deeper flavor. If you are cooking, use Tamari. Keep soy sauce around on the table for drizzling over rice or Asian dishes.

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Also try my delicious bacon wrapped pork medallions.

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5 from 1 vote

Balsamic Glazed Pork Medallions

The glaze on the pork is just amazing.

Course Main

Cuisine American

Keyword grilled, pork chops

Prep Time 4

Cook Time 20

Total Time 4 20

Servings

Calories 708kcal

Author Based on a recipe from Chef Dennis

Equipment

Cast Iron Skillet

Ingredients

½ cup maple syrup
¼ cup balsamic vinegar
¼ cup Tamari sauce
½ cup olive oil
1 tablespoon kosher salt
1 tablespoon ground black pepper
4 cloves garlic minced
1 pork tenderloin cut into 1 1/2″ thick medallions

Instructions

Combine all but the pork.
Place pork into a resealable baggie or container and add all but 2 tablespoons of the marinade. Let marinate for 2-4 hours.
Heat a large skillet over high heat. I prefer cast iron for this. Add in the pork (first shaking off any excess marinade) and sear on both sides.
Reduce heat and cook until pork reaches 145 F. If you let them cook above 155 F they will tend to get tough.
Remove pork and let rest.
Meanwhile, add reserved marinade to the skillet and stir, cooking for 1 minutes. Drizzle over pork and serve.

Notes

The marinade is also great for chicken.

Nutrition

Nutritional values are approximate.

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Cheater Popcorn Shrimp Po Boy

Boy, these were good! If you follow this blog at all, you know that I’m a big fan (and user) of Kaw-Cajun Comeback sauce from Chez John. I made another big batch last week, and you know what that means! Po boys! For starters, I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Nothing Fancy Here. Just Good.

These cheater popcorn shrimp po boy sandwiches have a great shrimp taste (with a little crunch). The Comeback sauce adds a wonderful kick. Lettuce and tomato and a nice freshness.

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Also try a Cajun muffuletta po boy.

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4 from 1 vote

“Cheater” Popcorn Shrimp Po Boy

When I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Course Main

Cuisine American

Keyword sandwich, shrimp

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 299kcal

Author Mike

Ingredients

30 pieces popcorn shrimp
½ loaf French bread split
2 tablespoons Kaw-Cajun Comeback sauce or more, or your favorite remoulade
½ medium tomato sliced thin
4 leaves green leaf lettuce shredded

Instructions

Cook shrimp per package instructions.
Lightly toast the bread in the oven the last few minutes of cooking the shrimp.
Slather inside of bread with the Comeback sauce.
Add tomatoes and lettuce and top with shrimp. Enjoy!

Notes

Add a little sliced red onion too!

Nutrition

Nutritional values are approximate.

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Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat. The spice mixture adds incredible flavor to perfectly-cooked pork. Up until a few years ago, you had to cook pork to a high temperature for it to be acceptable by the USDA. Now, you can call it done (well, medium rare) at 145° F. The result is not a hockey puck medallion. It’s the pork equivalent of filet mignon.

This is a Favorite in our House

I usually stop cooking my bacon-wrapped pork medallions around 150° F, then let them rest for 4-5 minutes. The result is not pink in the middle, but the juices are clear. Perfect!

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Also try my crazy good balsamic glazed pork medallions. If you prefer beef but can’t bring yourself to pay big bucks for filets, try my mock bacon filets.gen

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5 from 1 vote

Bacon-Wrapped Pork Medallions

A bacon-wrapped pork medallion is a beautiful, tasty, juicy, tender joy to eat.

Course Main

Cuisine American

Keyword bacon, pork

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 152kcal

Author Mike

Equipment

Cast Iron Skillet

Ingredients

1 pound pork tenderloin most tenderloins come 2-to-a-package, each about 1 pound
4 slices bacon
Toothpicks
½ tablespoon garlic powder
½ teaspoon seasoned salt
½ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoon butter

Instructions

Preheat oven to 400 F.
Cut the tenderloin into medallions about 2″ thick.
Heat a cast iron skillet over medium-high heat.
Add as many pieces of bacon as you have pork medallions and cook for a few minutes. You do not want them to get crispy, just cook them slightly, about 4-5 minutes. Remove to a paper towel-lined plate.
Remove all but 1 tablespoon of the bacon drippings.
Combine the garlic powder, seasoned salt, basil and oregano in a small bowl.
Roll medallions in the spice mixture, coating each side.
Wrap a single piece of bacon around each medallion and secure with a toothpick.
Add butter to the skillet. Melt. Let the butter get hot enough that it almost starts smoking.
Add the medallions to the skillet and sear over high heat on both sides, 2-3 minutes. You do not want to cook the meat completely, just get a nice sear.
Transfer skillet to the oven and cook until the medallions measure 145 F (or so, but don’t go over 155 F) with an instant-read thermometer.
Let rest 5 minutes before serving.

Notes

Add a pinch of chipotle powder to the seasoning for a slightly smoky, spicy twist.

Nutrition

Nutritional values are approximate.

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Paprika Chicken with Sour Cream Gravy

I was jonesin’ for comfort food the other day, so I made some. It’s kind of hard to tell, but under that mound of gravy is a juicy, tender chicken breast. This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.

Butterfly Your Chicken For Best Results

Although the recipe for paprika chicken with sour cream gravy doesn’t call for it, I butterfly the chicken first. The chicken cooks more evenly when it is first butterflied. It also tends to cook quicker. And I think it looks better on the plate than one big, thick piece of chicken.

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Also try my blackened chicken Alfredo and my delicious chicken cordon bleu casserole.

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4 from 1 vote

Paprika Chicken with Sour Cream Gravy

This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.

Course Main

Cuisine American

Keyword chicken, gravy

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 442kcal

Author Mike

Equipment

skillet

Ingredients

½ cup all-purpose flour
2 teaspoons paprika
1 teaspoons kosher salt
1 teaspoons fresh ground black pepper
1 teaspoons garlic powder
1 teaspoons cayenne pepper
4 chicken breasts boneless skinless, trimmed
¼ cup butter
1 10 1/2 ounce cream of chicken soup
¼ cup green onions plus a little more for garnish, sliced
8 ounces sour cream

Instructions

Combine the seasonings in a large resealable baggie.
Add chicken breasts, one at a time, to the baggie, seal, and shake to coat.
Melt the butter in a large skillet over high heat.
Add chicken breasts and brown on each side, about 4 minutes per.
Add soup and green onions. Reduce heat to medium..
Cover and cook 10 minutes
Remove chicken to a plate.
Add the sour cream and whisk until well combined and heated through.
Add the chicken back in and heat through.
Serve garnished with more green onions.

Notes

You can also use chicken tenderloins.

Nutrition

Nutritional values are approximate.

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Shredded Pork Sandwich

99 times out of a 100, if I’m going to make pulled or shredded pork I’m going to make it on my smoker. But, there are times here in Indiana when keeping the smoker going outside in 0 degree weather doesn’t appeal to me! That’s when I dig out this great recipe for making shredded pork sandwich in a Dutch oven. There’s the perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!

A Great Alternative To Smoked Pork

If you have a smaller pork shoulder you can easily cut this recipe for a shredded pork sandwich in half. You’ll still get the same great results. These are great sandwiches. Not as great as the low-and-slow smoked goodness, but they are a mighty great substitute.

For something totally different, top your sandwich with my fire and ice salad. It’s crunchy and has some kick!

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5 from 1 vote

Shredded Pork Sandwich

The perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!

Course Main

Cuisine American

Keyword pork, sandwich

Prep Time 2

Cook Time 4

Total Time 6

Servings

Calories 381kcal

Author Based on a recipe from Paula Deen

Equipment

Dutch Oven

Ingredients

2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
½ tablespoon cayenne
4 pound pork shoulder
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
½ tablespoon liquid smoke
½ tablespoon garlic powder
8 hamburger buns
2 cups Hard Eight Coleslaw
your favorite BBQ sauce optional

Instructions

Combine the salt, black pepper, brown sugar, paprika and cayenne. Sprinkle over the pork shoulder and rub into the meat.
Wrap meat in plastic wrap or put into a resealable baggie or container and refrigerate for 2-4 hours.
Preheat oven to 325 F.
Add apple juice, apple cider vinegar, Worcestershire sauce, liquid smoke and garlic powder to a large Dutch oven and stir.
Add the meat to the Dutch oven. Place foil over the top to create a tight seal and cover with the lid.
Roast in the oven for 4 hours or until the meat shreds easily, basting with the liquid in the pan every hour.
Remove from oven and let stand for 30 minutes.
Shred pork with forks, discarding any large fatty pieces.
Serve over buns topped with slaw and, optionally, BBQ sauce.

Notes

You can use your favorite coleslaw recipe or grab some from the deli.

Nutrition

Nutritional values are approximate.

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