Quick Fix Copycat McRib Sandwich

This isn’t some highfalutin’ food blog. I can barely afford to keep the lights on half of the time. I gotta cut corners wherever I can to keep this site up and running. So that’s why you’re not going to judge me when I say I really, really enjoyed this quick fix copycat of the McRib sandwich. I mean, you know what? It’s actually yummy! It kinda looks like the real thing and it’s fun to eat!

I should probably email the fine folks at On-Cor to apologize for doubting their products. Their BBQ rib patties look like the real McRib deal, sauce and all!

Quick Fix Copycat McRib Sandwich

You can make 6 McRib sandwiches from a package of On-Cor BBQ Rib Patties. I actually prefer 2 patties per sandwich. I wrote the recipe to use only one per sandwich, but ….. well, use your own judgement. Make sure to get some of the sauce on there, too. The ribs actually come with more sauce then you’d think, plenty enough to heap on deep and that’s a good thing. That helps make these quick fix copycat McRib sandwiches double good!

And whatever you do, do not forget the pickles! That vinegary pickle goodness cuts thru the sweetness of the barbecue sauce.

Quick Fix Copycat McRib Sandwich
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Quick Fix Copycat McRib Sandwich

I actually prefer 2 patties per sandwich.
Course Main
Cuisine American
Keyword copycat, McRib, quick fix
Prep Time 4 minutes
Cook Time 45 minutes
Servings 6
Calories 797kcal

Ingredients

Instructions

  • Prepare rib patties per package instructions.
  • Toast the sub rolls if desired. If you are baking the rib patties just add the rolls to the oven the last 5 minutes of cooking.
  • Place 1 patty on each sub roll bottom and add 1/3 cup of the sauce from the container the ribs came in. Add 2 pickle chips and the top of the bun and serve.

Nutrition

Calories: 797kcal | Carbohydrates: 100g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 0.03g | Cholesterol: 70mg | Sodium: 2111mg | Potassium: 711mg | Fiber: 2g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 23mg

Nutritional values are approximate.

Quick Fix Pizza Tots

I created a ‘quick fix’ category here so I’d have a place to click on for my easiest recipes. A short list of ingredients and a short amount of time is the rule. Something you can throw together and yet still enjoy. Like these quick fix pizza tots. It doesn’t take much to take your standard frozen tater tots (one of my favorite go-to quick sides) and give them a little different flavor. In this case, the flavors of pizza.

Quick Fix Pizza Tots

If I’d found some pepperoni slices in the pantry (trust me, I looked) I would’ve chopped them up and added them to these quick fix pizza tots when I added the cheese. Crumbled cooked Italian sausage would be great too! Just keep it quick, and easy. Canned black olives. Onion. Diced green bell pepper. These are all great ideas for topping this super-simple side dish.

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. Get the real stuff.

Also try my quick fix seasoned tots. Just as easy, Just as great.

Quick Fix Pizza Tots
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5 from 1 vote

Quick Fix Pizza Tots

I created a ‘quick fix’ category here so I’d have a place to click on for my easiest recipes. A short list of ingredients and a short amount of time is the rule. Like these quick fix pizza tots
Course Side
Cuisine American
Keyword pizza, tater tots
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 346kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Lightly grease a baking sheet. Pour the tots onto the sheet and spread out evenly. Bake for 15 minutes.
  • Sprinkle the tots with the salt and cheese.
  • Whisk together the pizza sauce and Italian seasoning and drizzle over the tots.
  • Bake another 5 minutes.
  • Sprinkle with more salt before serving, if desired.

Nutrition

Calories: 346kcal | Carbohydrates: 34g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 976mg | Potassium: 438mg | Fiber: 3g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Bloody Mary Potato Chips

No reason to be locked into only a handful of flavored chips at the store when you can make them taste however you want! Today I made a big batch of my quick fix Bloody Mary potato chips. Potato chips. Bloody Mary seasoning. That’s it! And oh-so-good! They’re the perfect snack to enjoy while you’re enjoying a Bloody Mary! And the best part is I decide how much seasoning I get. No more of those barely-seasoned chips for me (or you!).

Quick Fix Bloody Mary Potato Chips

You don’t need to grab the expensive potato chips when you make quick fix Bloody Mary potato chips. The key here is to warm up the chips just enough that the oils they were cooked in come back to the surface of the chips. That gives the seasoning something to cling to. No big pile of seasoning at the bottom of the bowl with these chips, nope. Nothing but flavor.

Of course, you can make homemade potato chips in a deep-fryer and then toss them in the seasoning too! Just don’t over-drain the chips as they come out of the hot oil or the flavors won’t have anything to adhere to. Make sure you get them good and coated.

Quick Fix Bloody Mary Potato Chips
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5 from 1 vote

Quick Fix Bloody Mary Potato Chips

You don't need to grab the expensive chips when you make quick fix Bloody Mary potato chips.
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Ramen-Seasoned Chips

I keep a few packages of instant chicken Ramen on hand at all times. Not to make Ramen, but to use the noodles and seasoning in various recipes. I’ve made Ramen-seasoned chicken wings (one of my favorites). A Ramen broccoli slaw. And now, quick fix Ramen-seasoned chips. In just minutes I’m enjoying an almost-criminal indulgence: that salty chicken Ramen seasoning over warm potato chips.

Quick Fix Ramen-Seasoned Chips

If you’re like me, you can’t help yourself but to enjoy that little packet of seasoning. So, yeah, put some extra on the chips. Just go for it. You can make up for the extra sodium by using low salt chips…. These quick fix Ramen-seasoned chips did not last long in my house.

Also try my quick fix Bloody Mary chips.

Quick Fix Ramen-Seasoned Chips
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Quick Fix Ramen-Seasoned Chips

Since the seasoning is quite salty, you may want to use low-salt chips.
Course Snack
Cuisine American
Keyword Asian, potato chips
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 1259kcal

Ingredients

  •  cups wavy potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
  • 2 packets Ramen seasoning chicken flavor, leftover from a package of Ramen Noodle Soup, or more, to taste

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 1259kcal | Carbohydrates: 127g | Protein: 15g | Fat: 80g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Sodium: 1247mg | Potassium: 2839mg | Fiber: 7g | Sugar: 1g | Vitamin C: 51mg | Calcium: 50mg | Iron: 3mg

Nutritional values are approximate.

Country-Style Ribs using Sous Vide

I’m very new to using sous vide as a cooking technique. It’s been a learning, but rewarding experience. My goal was to get the basics down well, then start to re-create my favorite recipes using my new-found knowledge (and learn more, of course!). These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.

Country-Style Ribs using Sous Vide

These country-style ribs have the same great flavor as my mom’s classic. Seared seasoned ribs cooked over a bed of kraut, with a little carrot for crunch. Instead of cooking the ribs in the oven I sous vide them for a long time, until the pork is so completely fall apart you can barely pick it up. I then season it heavily with paprika and sear it beneath the broiler. The end result was absolutely delicious and by far the best I’ve ever had (sorry mom!).

I’m always learning when I cook, be it using sous vide, a grill, or any other tool or technique. If you’re into sous vide too, feel free to drop me a comment in the section below to offer up suggestions on how I might make my country-style ribs even better.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Also try my grilled sweet-and-sour country style ribs.

Country-Style Ribs using Sous Vide
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5 from 1 vote

Country-Style Ribs using Sous Vide

These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.
Course Main
Cuisine American
Keyword ribs, sous vide
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Servings 6 servings
Calories 341kcal

Ingredients

For the sous vide

For the final dish

Instructions

For the sous vide

  • Bring a sous vide bath to 165 F.
  • Season the ribs on all sides. Don't be shy with the salt and pepper. Transfer to a vacuum bag (or two) and seal. Submerge and sous vide for 8 hours.
  • Remove the bags from the water. Open the bags, drain, and pat the ribs dry.

For the final dish

  • Place carrots in a small microwave-safe bowl with 1/4 cup of water. Cover and microwave on high for 2 minutes or until just starting to soften. Carefully remove from the microwave and drain.
  • Place drained and rinsed kraut in a 9" x 13" deep baking dish (you can use a 9" x 9" but it might be a bit crowded).
  • Stir in the caraway seed.
  • Add the carrots.
  • Turn on your oven's broiler.
  • Line a baking sheet with foil.
  • Sprinkle the ribs liberally on all sides with the paprika. Do not be shy with it.
  • Place in the oven under the broiler and broil, turning every few minutes, until lightly seared.
  • Remove ribs from oven. Set oven temperature to 350 F.
  • Transfer ribs to the baking dish, on top of the kraut and carrot mixture.
  • Add 1/4 cup of water to the pan, cover in foil, and place in the oven for 30 minutes or until the kraut is warmed through and the carrots are completely tender.
  • Serve hot.

Notes

Instead of placing the ribs under the broiler, you can sear them in a hot skillet with a small amount of oil.

Nutrition

Calories: 341kcal | Carbohydrates: 14g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1148mg | Potassium: 986mg | Fiber: 7g | Sugar: 7g | Vitamin A: 13627IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 4mg

Nutritional values are approximate.

Quick Fix Turkey Reuben Sandwiches

Quick fix turkey Reuben sandwiches changed my mind about what I used to refer to as ‘fake Reubens’. I had a thing against turkey Reubens. Once I ordered a ‘real’ Reuben in a restaurant and they accidentally brought me a turkey one instead. It was one of the worst days of my life. Or so I thought. Well, now I must apologize. I was wrong. I thought no way could a corned beef-less sandwich be anywhere as good as the classic. Well, this is a mighty good sandwich. And it’s crazy easy to make, too. That’s a lot of wins in this little sandwich. Now, I make them regularly.

Quick Fix Turkey Reuben Sandwiches

I could eat my share of quick fix turkey Reuben sandwiches. And I’d even order one at a restaurant. Those would have roasted turkey, and if you have that on hand by all means put some on this sandwich. I used thin-sliced sandwich meat. Thick-sliced would work just as well. No matter what, it’s quick, easy and delicious!

For me, just personally, I am a firm believer that every Reuben must be served with a dill pickle spear. An ice cold one at that. With plenty of crunchy.

Also try my quick fix turkey Manhattan.

Quick Fix Turkey Reuben Sandwiches
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Quick Fix Turkey Reuben Sandwiches

Use thin- or thick-sliced turkey sandwich meat.
Course Main
Cuisine American
Keyword corned beef, quick fix, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 494kcal

Ingredients

Instructions

  • Heat a large skillet over medium-high heat.
  • Lay the bread slices on a cutting board. Divide the dressing between the slices and spread out evenly on one side of each.
  • A Swiss cheese and turkey to two of the slices. Top with the kraut.
  • Add top slices of bread to make sandwiches.
  • Spread 1/2 tablespoon of the butter on the tops of each sandwich.
  • Transfer the sandwiches to the skillet, bread-side down (that is, flip the sandwich as you move it from the cutting board to the skillet).
  • Spread remaining butter over the tops of the sandwiches as they cook.
  • Once the bottoms are done (golden brown and crispy) and the cheese has started to melt, carefully flip the sandwiches. Cook another 3-5 minutes or until that side is golden brown and crispy.
  • Remove from skillet and place on cutting board. Cut each in half and serve.

Nutrition

Calories: 494kcal | Carbohydrates: 41g | Protein: 19g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 1386mg | Potassium: 305mg | Fiber: 5g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 387mg | Iron: 3mg

Nutritional values are approximate.

Quick Fix Turkey Manhattan

Sometimes I just want a quick turkey meal. I might use leftover turkey, or I might just toss a turkey breast into the oven. Jennie-O makes a frozen oven-ready turkey breast that you just bake for about 90 minutes. No thawing, brining, basting. Nothing. You don’t even have to take it out of the bag (well, until it’s cooked that is). Everything else is already done for you. You don’t even really have to think about it! Add some leftover mashed potatoes and gravy and I’m good-to-go. Say hello to my quick fix turkey Manhattan!

Quick Fix Turkey Manhattan

If you decide to make an oven-ready Jennie-O turkey breast you’ll have plenty of leftovers to make more than these quick fix turkey Manhattan sandwiches. I have an awesome copycat of Stove Top chicken stuffing that is the perfect side dish for turkey. But, to be truly ‘quick fix’, you’ll have to use the stuff out of the box! That’s why it’s called quick fix!

Also try my quick fix turkey Reuben.

Quick Fix Turkey Manhattan
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Quick Fix Turkey Manhattan

What leftover turkey was made for.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 239kcal
Author Mike

Ingredients

Instructions

  • Cook the turkey breast per package instructions. Slice.
  • Top bread slices with turkey, mashed potatoes, and loads of gravy.
  • Serve.

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 410mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 14mg | Iron: 7mg

Nutritional values are approximate.

Turkey Breast Roast using Sous Vide

Butterball sells a 3 pound turkey breast roast that you can find in your grocery’s frozen section. They’re very convenient and tasty. I usually roast mine, which comes out great, but not always as tender and juicy as I’d hoped. Well, sous vide to the rescue and then some! In no time at all, sous vide cooks up the turkey roast just flat out perfectly. Tasty. Juicy. Tender. You cannot beat it, whether you slice it thick to serve with gravy and mashed potatoes ala Thanksgiving or slice it thin for (out of this world!) sandwiches.

Turkey Breast Roast using Sous Vide

There are a few key (but simple) things to keep in mind when making turkey breast roast using sous vide.

First, you have to remove the gravy packet. It doesn’t go into the sous vide. Now, removing it is easy if the turkey breast roast is defrosted, but if it’s frozen you’ll have to run it under cold water for a few minutes until you can pull it away.

Second, keep the turkey in the mesh bag that it comes in until you are ready to sear it at the end. Remove it carefully once the breast is sous vide or you’ll end up removing a lot of the seasoning.

Last, season the roast liberally. If you think you put too much on you probably nailed it perfectly. There’s a lot of turkey that needs to be seasoned. Don’t be shy with it and you’ll get that flavor in every bite.

If you own a smoker, you can skip the searing step and instead place the roast on a smoker for 30 minutes or so to let that great smoke flavor absorb into the turkey.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Also try my sous vide corned beef.

Turkey Breast Roast using Sous Vide
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Turkey Breast Roast using Sous Vide

Tasty. Juicy. Tender. You cannot beat it, whether you slice it thick to serve with gravy and mashed potatoes ala Thanksgiving or slice it thin for (out of this world!) sandwiches.
Course Main
Cuisine American
Keyword sous vide, turkey
Prep Time 15 minutes
Cook Time 3 hours
Servings 8
Calories 172kcal

Instructions

  • Set up your immersion circulator for 138 F.
  • Note: Keep the turkey in the mesh packaging until you are ready to sear it.
  • Remove the gravy packet. Note: If using a frozen breast, run briefly under cold water long enough to loosen and remove the gravy packet.
  • Sprinkle the breast with paprika and plenty of the seasoning. Don't be shy with it.
  • Transfer to a bag and vacuum seal.
  • Transfer bag to sous vide setup and cook for 5 hours if frozen, or 3 hours if defrosted.
  • Remove bag from water and cut open, draining off any juices. Remove breast (carefully so it stays intact) from mesh bag.
  • Sear the breast on all sides in a large skillet with a few tablespoons of oil over high heat. Or sear on a hot grill or under a broiler. You'll want to sear for about 1 minute per side.
  • Slice as desired.

Nutrition

Calories: 172kcal | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 350mg | Potassium: 412mg | Sugar: 1g | Vitamin A: 34IU | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Nashville Hot Chicken Potato Chips

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 Nashville hot chicken potato chips as home. Done in minutes, spiced just like I want, these are the chips I was searching for! All I need are some chips and Kosmo’s Q Nashville hot wing dust! No more un-impressive store-bought chips for me.

Quick Fix Nashville Hot Chicken Potato Chips

I prefer to use wavy ruffled chips any time I make my quick fix Nashville hot chicken 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!

Also try my quick fix salt and vinegar, lemon pepper, and garlic Parmesan potato chips.

Quick Fix Nashville Hot Chicken Potato Chips
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Quick Fix Nashville Hot Chicken Potato Chips

Thick chips hold up better to being tossed in the seasoning.
Course Snack
Cuisine American
Keyword potato chips, quick fix, spicy
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Lemon Pepper Potato Chips

Because I’m a chicken wing nut, I have a lot of various wing seasonings on hand at all times. And I do mean a lot. But, you know those seasonings (and any other of my favorites) are great on potato chips? No reason to be locked into only a handful of flavored chips at the store when you can make them taste however you want! Today I made a batch of my quick fix lemon pepper potato chips. Chips. Lemon pepper seasoning. That’s it! And oh-so-good!

Quick Fix Lemon Pepper Potato Chips

You don’t need to grab the expensive chips when you make quick fix lemon pepper potato chips. The key here is to warm up the chips just enough that the oils they were cooked in come back to the surface of the chips. That gives the seasoning something to cling to. No big pile of seasoning at the bottom of the bowl with these chips, nope. Nothing but flavor.

Of course, you can make homemade potato chips in a deep-fryer and then toss them in the seasoning too! Just don’t over-drain the chips as they come out of the hot oil or the flavors won’t have anything to adhere to. Make sure you get them good and coated.

Also try my quick fix salt and vinegar, Nashville hot chicken, and garlic Parmesan potato chips.

Quick Fix Lemon Pepper Potato Chips
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5 from 1 vote

Quick Fix Lemon Pepper Potato Chips

Chips. Lemon pepper seasoning. That's it! And oh-so-good!
Course Snack
Cuisine American
Keyword lemon pepper, potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.