Turkey roasts from Butterball are a really great way to cook up turkey in no time at all. They’re pretty much no-fuss. Defrost, season, cook, eat. The roasts are already brined, so you don’t have to mess with that either. That’s what makes this easy turkey roast on the Char-Broil Big Easy so … easy! … Continue reading “Easy Turkey Roast on the Char-Broil Big Easy”
Yes, I used to make macaroni and cheese from a box. That was long ago. Now I usually make a totally different take on mac-and-cheese, like my favorite, fire eater chicken macaroni and cheese. But sometimes I just don’t have the time (or ingredients). That’s when this 20-minute mac-and-cheese version comes in real handy. Like … Continue reading “20-Minute Mac-and-Cheese”
I usually make my own sauce when it comes to Cajun-flavored chicken wings. But, for something new I grabbed a bottle of Cravin’ Cajun Wing Sauce from Louisiana Fish Fry Products. Our local grocery store has a number of Cajun-seasoned items. Thankfully. Cravin’ Cajun wing sauce has a nice hot sauce kick to it, sort … Continue reading “Cravin’ Cajun Chicken Wings”
When I can’t get to the nearest Quaker Steak & Lube (about 2 hours from here in Indy), I do the next-best-thing and make my version of their wings here. I make two versions, bone-in (using Fire-Eater rub) or boneless (triple battered and fried). I then coat the wings in sauce. This time I used … Continue reading “Quaker Steak and Lube Thai ‘R’ Cracker Chicken Wings”
Wow. I cannot not stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) Buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese. I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice … Continue reading “Buffalo Chicken Soup”
We have long enjoyed our favorite appetizer meatball recipe, but this version of sweet-and-spicy appetizer meatballs from Johnsonville takes the idea to a new level. Johnsonville recently came out with a line of meatballs. They are soooooo much better than the usual pre-made meatballs you can pick up in your grocer’s freezer section. This is … Continue reading “Sweet-and-Spicy Appetizer Meatballs”
I usually marinade my steaks, but when I came across this Old Bay steak rub recipe, I had to give it a try. I love Old Bay seasoning. The combination of spices is great on crab cakes. Fantastic in crab boils. And divine on steaks. Just sprinkle any cut of steak with the rub a … Continue reading “Old Bay Steak Rub”
Jeff Mauro on the Food Network served up his version of this creamy horseradish sauce on an awesome looking roast beef sandwich. It closely matches the sauce on the out-of-this-world good sandwich from the Hobnob Corner Restaurant in Nashville, Indiana, but it is also good on any sandwich. I’m not the world’s biggest lover of … Continue reading “Creamy Horseradish Sauce”
This fire and ice salad has some spicy kick for sure. And crunch. It’s very good with just the right amount of vinegar (too much can be… too much!). Mustard seed and celery seed add a nice pickling flavor. I’ve become a big fan of celery seed. It really kicks up salads, such as slaws … Continue reading “Fire and Ice Salad”
Franks and beans were one of my favorites as a kid, though I called them hot dogs and not franks. I guess you could serve these as a side dish…. but, I wouldn’t. And some people call them beans and franks, but I think the hot dogs should get top billing! I have two rules … Continue reading “Franks and Beans”
