It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!
You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.
If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.
There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills. But I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
My favorite bread for these toasted Italian sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. Some more cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner. Every bite sure is tasty gooey cheesy!
To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.
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.
Anita and I recently returned from the Pittsburgh, PA area. Anita was there for a conference, and I was there for food. Right down the street from our hotel was Pizza Bella. They made the most amazingly good Italian hoagie that as soon as we returned home I had to make hoagies. And here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
I hope I never have to decide between which is my favorite: hoagies or muffulettas. They are both fantastic sandwiches, both with a lot of Italian influence in the ingredients. One thing is for sure, though. The next time we are in the Pittsburgh area we’ll swing by Pizza Bella and grab more hoagies.
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 made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
The original recipe for Italian Ranch BBQ chicken on the Char-Broil Big Easy called for marinating the chicken in the BBQ sauce and the dressings. I was using a BBQ sauce made with molasses. I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.
To make these Italian ranch BBQ chicken on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.
Italian Ranch BBQ Chicken on the Char-Broil Big Easy
Welcome to kicked-up old school BBQ chicken. You get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Keyword BBQ, Big Easy, Char-Broil, chicken, Italian, Ranch
Anita reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there. As simple as it is, it’s a great recipe. I still make it now even though I sure have cooked a lot since starting our first blog so many years ago.
The original recipe for slow cooker creamy chicken calls for using a packet of Italian salad dressing mix, which is perfectly fine. Since first making this dish I have come up with my own mix that I think has a bit more flavor. Making your own also lets you adjust the flavors to your tastes, such as adding more garlic salt or onion powder, or just more basil (I love basil).
I like to serve this over rice or pasta. With lots of the sauce.
This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
I have been making a lot of pizzas on the grill this year. After a long time of testing, trying, and testing some more, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill any time I want to recreate that awesome classic pizza flavor.
My goodness, these Italian grinders were good. They’re so easy to make. The key is the tasty homemade marinara sauce. And fresh mozzarella. And crunchy bread. Ok, it’s all good. The same approach works great substituting meatballs for the ground meats, but we really liked them the way they were. After browning the meats I pulsed them a few times in a food processor to get a great fine texture. Not overly processed. Don’t go crazy on it.
These Italian grinders reminded me a bit of the Sloppy Joes I remember from my childhood, only done Italian style, and well, quite a bit tastier. I wouldn’t be afraid to add a few pepperoncinis to them either. Or some giardiniera.
I like to use my good ole trusty Dutch oven to make the meat mixture. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
4sub rollssliced 3/4th of the way through horizontally
Brown beef and sausage in a large skillet over medium-high heat. Drain. Season with salt and pepper as desired. (I like to pulse the meats in a food processor a few times to get a nice consistent texture with no clumps)
Meanwhile, warm the marinara sauce in a small saucepan.
Spoon about 1 cup of meat into each roll.
Top meat with about 1/3 cup of marinara sauce.
Top sandwiches with a few slices of cheese.
Transfer sandwiches to sheet pans and place under the broiler until cheese is melted and rolls start to brown.
This is our go-to recipe for Italian meatballs. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it.
These Italian meatballs really need to set up overnight in the fridge to be the right consistency and flavor. We always make 2 ounce balls, but you can make smaller ones if you like. I wouldn’t make them any bigger, though.
This is our go-to Italian meatball recipe. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it.