Easy Asian Slaw

I was in need of a good side dish for a batch my orange chicken. The chicken is crazy good, with a thick, slightly sweet sauce that has just a slight kick to it. This easy Asian slaw was the perfect side. Crunchy with a hint of sesame oil, we both loved it. The red onion added a great little heat. I used a bag of pre-made slaw mix, but you could go thru the trouble of shredding your own cabbage too. Either way, you can’t lose with this slaw.

Easy Asian Slaw

Soak Time

The original recipe for this easy Asian slaw stresses that you shouldn’t add the dressing until you’re ready to serve it. We actually enjoyed it even more the second day, dressing it completely the first day. The cabbage and onion soaked up the delicious flavors from the dressing. I’ve made this several times and I prefer it that way. I think the ingredients hold up to the sauce over several days without getting soggy. Otherwise I’d leave the sauce out until I’m just ready to serve it.

Also try some Tub’s coal miner slaw.

This recipe is based on a recipe from David Lieberman.

Easy Asian Slaw
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5 from 1 vote

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn't add the dressing until you're ready to serve it.
Course Salad
Cuisine Asian
Keyword Asian, cole slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 463kcal

Ingredients

For the slaw

  • 1 bunch green onions sliced thin
  • 32 ounces coleslaw mix with carrots if desired
  • 1 small red onion sliced thin

For the dressing

Instructions

For the slaw

  • Add the green onions to a large bowl. Add the slaw mix and red onion and toss to combine.

For the dressing

  • Whisk all dressing ingredients together. Pour over the slaw and toss to coat. Serve immediately.

Nutrition

Calories: 463kcal | Carbohydrates: 100g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5748mg | Potassium: 2091mg | Fiber: 27g | Sugar: 60g | Vitamin A: 1145IU | Vitamin C: 369mg | Calcium: 494mg | Iron: 7mg

Nutritional values are approximate.

Chili Crunch Burger

I’ve been jonesin’ really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I fired up my grill and proceeded to make a big ole chili crunch burger. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!

Chili Crunch Burger

Grab Some Paper Towels, You’ll Need Them

There is nothing but goodness in every bite of this chili crunch burger. Chili and yummy burger juices will run down your arm. That goes with my ‘messier is better’ motto. Melted cheese will drip onto your plate. That’s why you want to keep a few extra Fritos around so you can scoop up the fallen chili and cheese. It’s like having bonus dip on your plate.

Fresh Is Best, But Canned Is Ok Too

Although I prefer fresh jalapenos, sometimes they aren’t available. That’s when I substitute canned (not pickled) chopped jalapenos. My favorite are fire-roasted. The roasting adds a great sweet charred flavor to any dish.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my creamy mushroom burger.

Chili Crunch Burger
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5 from 1 vote

Chili Crunch Burger

 I fired up my grill and proceeded to make a big ole chili crunch burger. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!
Course Main
Cuisine American
Keyword burgers, chili, corn chips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 496kcal

Ingredients

Instructions

  • Place beef in a large bowl.
  • Season with salt, pepper and cayenne and mix well. Form into 8 1/4 pound patties.
  • Grill burgers as desired.
  • Place cooked patties on bun bottoms.
  • Top with cheese, a few tablespoons of the chili, the onion, and jalapeno.
  • Add a few corn chips and the bun top and serve (with paper towels!).

Nutrition

Calories: 496kcal | Carbohydrates: 24g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 406mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 4mg

Nutritional values are approximate.

Peeps Chips

Everyone loves Peeps. Heck you can even buy Peeps stuffed toys (I’ve noticed one or two around our house even…). So how about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. The kind you get over a campfire. They’re really addicting. And kind of messy.

Peep Chips

Fun To Make And Eat!

These little Peeps chips treats take a bit of work to make, but they’re worth it. You want to dehydrate them over low heat. Our oven’s lowest temperature setting is 170 F, which worked perfectly. Just slide a wooden spoon in between the door and oven frame so that any moisture can escape. Our oven also has a warming drawer which, when set to High, gets to 190 F, which is also fine. Just leave the drawer slightly ajar so steam can escape.

Also try my Peeps-stuffed Oreos.

Peep Chips
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Peep Chips

How about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. 
Course Treat
Cuisine American
Keyword crispy, peeps
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Servings 12 chips
Calories 28kcal

Ingredients

Instructions

  • Heat an oven to it’s lowest temperature, 170-190 F.
  • Flatten out the Peeps with your hands, cast iron skillet, spatula… anything you have.
  • Place the flat Peeps onto baking sheets lined with parchment paper.
  • Insert into oven and let dehydrate for 10 or so hours, turning the pans every few hours. Keep the oven door ajar by placing a wooden spoon between the door and oven frame. You want just enough of a gap so any moisture coming off the Peeps escapes.
  • After 10 hours our Peeps were crunchy on top, but still soft inside. I flipped them and let them go another 2 hours. At that point they were pretty crunchy. I removed them from the oven and let them cool. They then hardened completely.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 3mg | Sugar: 7g

Nutritional values are approximate.

Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. Chopped carrots add a nice crunch to the salad. Using cream cheese and only a bit of mayonnaise makes the salad a little thicker than your standard egg salad. It’s rather tasty good as a salad, and would be just as excellent on sandwiches or crackers.

Cool-n-Crunchy Egg Salad

One Fantastic Egg Salad

I found the original recipe for this Cool-n-Crunchy Egg Salad over at the Louisiana Egg Commission’s website. It’s a real winner of a dish and something we make often. So hat’s off to the Egg Commission! Thank you!

Also try my more traditional egg salad, perfect on hot dogs or sandwiches.

Cool-n-Crunchy Egg Salad
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Cool-n-Crunchy Egg Salad

This cool-n-crunchy egg salad definitely stands out from the crowd. It’s not quite your traditional egg salad. But it’s not so different enough that it’d scare people off at your next family get-together. 
Course Side
Cuisine American
Keyword bean salad, eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 239kcal

Ingredients

Instructions

  • Combine the cream cheese, mayo and relish.
  • Fold in the eggs, carrots and olives.
  • Season with pepper to taste. You probably won’t need to add any salt since the olives add a bit of salty flavor.

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 301mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3380IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

Almost-Fried Smoked Chicken Wings

These are my wife’s favorite chicken wings. Me, I’m happy enough with just cooking them up on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification. But, that being said, I also love these crunchy almost-fried smoked chicken wings that require no frying at all. They have a tremendous smoky flavor, and a nice crunch. They are tender and juicy and can be made on a smoker (I use a Weber Smokey Mountain 18-1/2-Inch Charcoal Smoker) or over indirect heat on a charcoal or gas grill.

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

Almost-Fried Smoked Chicken Wings

A Simple Sauce Is All You Need

For the sauce I just threw a bunch of extras in with some BBQ sauce. It had a nice kick, but wasn’t crazy hot. It’s perfect for my almost-fried smoked chicken wings.

If you prefer to just go for the gusto and deep fry your wings, try my fried smoked wings recipe. They are beyond great.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Almost-Fried Smoked Chicken Wings
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Almost-Fried Smoked Chicken Wings

I love these wings because they require no frying at all. They have a tremendous smoky flavor, and a nice crunch. 
Course Main
Cuisine American
Keyword smoked, wings
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8
Calories 437kcal

Ingredients

For the wings

For the dipping sauce

Instructions

For the wings

  • Place wings into a large resealable container. Sprinkle with 1 tablespoon of rub. Seal and shake to coat. Refrigerate for 1 hour.
  • Fire up your smoker for 250 F smoking and add a few chunks of light wood, such as apple or hickory.
  • In a medium bowl, whisk the eggs, milk and 1 tablespoon of the rub.
  • In another medium bowl, combine the flour and corn meal and 2 tablespoons of the rub.
  • Working in batches, dip the wings into the egg mixture. Shake off the excess.
  • Then roll the wings in the flour mixture. Shake off any excess.
  • Transfer wings to the smoker.
  • Cook for 30 minutes at 250 F.
  • Very gently flip the wings and cook another 30 minutes.
  • Continue flipping (very gently!) every 30 minutes until the wings are done, about 2 hours.

For the dipping sauce

  • Warm the sauce in a medium sauce pan.
  • Whisk in the remaining ingredients. Adjust seasoning to taste.
  • Serve warm for dipping.

Nutrition

Calories: 437kcal | Carbohydrates: 45g | Protein: 23g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 809mg | Potassium: 458mg | Fiber: 3g | Sugar: 22g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 5mg

Nutritional values are approximate.

Caramel Crunchy Cheetos

These caramel crunchy Cheetos were such a big hit at my wife’s office that I decided to post the recipe today. I have to admit, they are highly addicting. They’re like candied Cheetos. Great crunch and sweetness, similar to caramel popcorn in ways. I made these little treats with Crunchy Cheetos, but I wouldn’t hesitate to make them with Cheddar Jalapeno Crunchy Cheetos to get a nice mix of heat and sweet.

Caramel Crunchy Cheetos

Make A Whole Lot Extra

Don’t hesitate to make these caramel crunchy Cheetos. And make extra. I’ve made them for my wife’s co-workers many times and they’ve always disappeared in no time at all.

It might sound crazy, but Cheetos are the bomb on hot dogs too! Also try my always-popular praline crunch.

Also try my Cheetos popcorn!

This recipe was inspired by a recipe on Plain Chicken.

Caramel Crunchy Cheetos
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Caramel Cheetos

Add some salted peanuts for a different spin!
Course Snack
Cuisine American
Keyword Cheetos, crunchy
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 3782kcal

Ingredients

Instructions

  • Preheat oven to 250 F.
  • Spray a large bowl, a large sauce pan, and a deep roasting pan with non-stick spray. You may also want to spray your utensils as you go since these are quite sticky!
  • Add the brown sugar, butter and corn syrup to the sauce pan over medium high heat. Bring to a boil and let boil for 5 minutes, stirring constantly.
  • Remove the saucepan from the heat and stir in the baking soda. The mixture will become light in color and will be somewhat foamy.
  • Pour the Cheetos into the large bowl. Pour the caramel mixture over the top. Stir the Cheetos to coat. You don’t have to worry about getting every one fully coated as they will get tossed more in the oven.
  • Pour Cheetos mixture into the roasting pan and place into the oven.
  • Bake at 250 for 1 hour, stirring every 15 minutes.
  • Remove from oven and pour onto wax paper. Allow to cool.

Notes

Nutritional values do not include the Cheetos.

Nutrition

Calories: 3782kcal | Carbohydrates: 563g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 801mg | Potassium: 641mg | Sugar: 558g | Vitamin A: 5673IU | Calcium: 442mg | Iron: 3mg

Nutritional values are approximate.