Easy Homemade Peanut Butter Ice Cream

If you’re a peanut butter-aholic, this easy homemade peanut butter ice cream is for you. In no time at all you can enjoy delightful spoon after spoon of this delicious, creamy, smooth peanut butter flavor-packed treat. You seriously could not find an easier recipe for a fantastic ice cream. This will satisfy the peanut butter lover in you!

Easy Homemade Peanut Butter Ice Cream

Customize Your Ice Cream

You could embellish this easy homemade peanut butter ice cream. If you wanted to, that is. You don’t have to. I thought it was fantastic made just as the recipe states. It’s creamy delicious and packed with peanut flavor. But, I can see wanting to add a little crunch or something else maybe. Perhaps a few handfuls of toasted peanuts. That’d be good, for sure. And a good drizzle of chocolate syrup? That’d take it way over the top!

I use my lil Cuisinart ice cream maker for this and all the ice creams that I make at home. It keeps me in the ‘easy’ mode because it’s easy to use and easy to clean. All I have to do is make sure that I put the freezer bowl into the freezer a good day ahead so that it gets super cold.

Easy Homemade Peanut Butter Ice Cream
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5 from 1 vote

Easy Homemade Peanut Butter Ice Cream

Creamy delicious and packed with peanut flavor.
Course Dessert
Cuisine American
Keyword homemade ice cream, peanut butter
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 223kcal

Ingredients

Instructions

  • Place all ingredients into a food processor.
  • Process until creamy smooth.
  • Add mixture to your ice cream maker and process per manufacturer's directions (usually 20-25 minutes). Freeze overnight before serving.
  • Makes about 1 1/2 quarts.

Nutrition

Calories: 223kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 166mg | Fiber: 1g | Sugar: 17g | Vitamin A: 190IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 0.3mg

Nutritional values are approximate.

Juicy Smash Burgers

Oh me. Make me drool. These juicy smash burgers were packed with flavor. And oh, so juicy good! Smashed to perfection and cooked on a hot griddle, the patties get that nice little char around the edges. That crunch. That’s the sign of a good smash burger right there!

Juicy Smash Burgers

Keep It Simple

I tend to keep the toppings on my juicy smash burgers (and all my smash burgers for that matter) pretty simple. The patties are the real star of the show here. So for me, it’s a not-too-strong-of-a-cheese (Swiss), chopped iceberg, a little onion and some ketchup, mayonnaise, and mustard. There’s nothing fancy going on here. The patties have a great texture to them thanks to the bread crumbs. The flavor comes from beef-flavored onion soup mix. And the juiciness comes from adding mayonnaise into the patties. This recipe makes 8 patties, which is a good thing because I could easily eat two!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my Ultimate Smash Burger with Secret Spicy Sauce!

Juicy Smash Burgers
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5 from 1 vote

Juicy Smash Burgers

The patties are the real star of the show.
Course Main
Cuisine American
Keyword smash burger
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 545kcal

Ingredients

Instructions

  • Place mayonnaise, bread crumbs, onion soup mix and ground beef into a large bowl.
  • Using your hands, combine all the ingredients. Form into 8 equally-sized patties (they'll be just over 5 ounces each).
  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Place the patties on grill. Smash down with a spatula or grill press.
  • Grill the burgers for 3-5 minutes per side or until done as desired.
  • Toast the buns as desired.
  • Serve burgers on buns with desired toppings.

Nutrition

Calories: 545kcal | Carbohydrates: 30g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 828mg | Potassium: 411mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg

Nutritional values are approximate.

Bratwurst Stir-Fry

This bratwurst stir-fry was different. And very tasty. I never thought about cooking bratwurst in a wok ala stir-fry. I’m usually a grill-my-brats kinda guy. This dish is like having a bratwurst dinner, including potatoes and vegetables, all in one! And of course there’s mustard! You can’t have bratwurst without mustard.

Bratwurst Stir-Fry

Get Some Texture

Make sure to get the bratwurst ‘bites’ in this bratwurst stir-fry nicely browned and slightly crispy around the edges. You want a little contrast with the rest of the dish of tender potatoes, squash, peppers and onions. Plus, it gives the bratwurst that almost-grilled texture. If you want a little more crunch, feel free to add a little peeled and diced apple.

Go Mustardy

I wanted a fairly strong mustard flavor so I used a good, grainy mustard when I made this. I also used a bit more than the recipe calls for.

Also try my bratwurst-stuffed mushrooms.

Bratwurst Stir-Fry
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4 from 1 vote

Bratwurst Stir-Fry

Not your normal stir-fry!
Course Main
Cuisine American
Keyword stir fry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 2641kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound bratwurst cut into 1" pieces
  • 3 large red potatoes cut into bite-sized chunks
  • 2 yellow summer squash sliced
  • 1 red bell pepper cored, seeded, sliced thin
  • 1 green bell pepper cored, seeded, sliced thin
  • 2 small white onions sliced
  • 2 cloves garlic minced
  • 3 tablespoons honey mustard or use a grainy mustard
  • 6 ounces light beer
  • 2 tablespoons Worcestershire sauce
  • kosher salt to taste
  • ground black pepper to taste
  • 2 green onions chopped, for topping

Instructions

  • Heat the oil in a large skillet over wok over medium-high heat.
  • Add the bratwurst pieces and cook, stirring often, until lightly browned and getting crispy around the edges, 5 or so minutes. Remove with a slotted spoon to a plate or small bowl.
  • Add the potato chunks and cook for 5 minutes or until just starting to soften. Remove to the plate with the bratwurst.
  • Add the squash and cook until just tender, 2-3 minutes. Remove to the plate with the bratwurst.
  • Add the bell peppers and onions and cook until tender, stirring, 3-4 minutes.
  • Add the bratwurst, potatoes and squash back to the skillet.
  • Stir in the garlic and cook 3 minutes.
  • In a small bowl, whisk together the mustard, beer and Worcestershire sauce. Add to the meat mixture.
  • Reduce heat to medium-low. Simmer slowly, stirring occasionally, until the sauce reduces slightly. Taste and add salt and pepper to taste. You may also want to add more mustard.
  • Serve garnished with the green onions.

Nutrition

Calories: 2641kcal | Carbohydrates: 259g | Protein: 93g | Fat: 135g | Saturated Fat: 46g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 67g | Cholesterol: 336mg | Sodium: 4737mg | Potassium: 8704mg | Fiber: 31g | Sugar: 50g | Vitamin A: 5324IU | Vitamin C: 431mg | Calcium: 420mg | Iron: 15mg

Nutritional values are approximate.

Southern Pimento Cheese

In my opinion, just about every recipe needs Old Bay seasoning. It’s what makes this southern pimento cheese something different, something special. I knew exactly where this yummy mixture was heading the moment I spied the recipe: piled up high on a slice of grilled bologna, toping off the perfect sandwich. I could’ve used it as a dip. Or inside an omelet. Or really, I could just sit down with a spoon and a bowl of southern pimento cheese (ok, that might be a stretch, but not much of one).

Southern Pimento Cheese

Whenever making a dish like this southern pimento cheese I always shred the cheese by hand. I buy a big ole block of cheese and put some muscle into a shredder. The pre-shredded stuff has things added to it to keep it from sticking together. You don’t want that in your pimento cheese. So do it by hand like I do.

Southern Pimento Cheese
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5 from 1 vote

Southern Pimento Cheese

I knew exactly where this yummy mixture was heading the moment I spied the recipe: piled up high on a slice of grilled bologna, toping off the perfect sandwich. 
Course Main or Side
Cuisine American
Keyword pimento cheese, pimiento cheese
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 262kcal

Ingredients

Instructions

  • Combine all ingredients and mix thoroughly.

Nutrition

Calories: 262kcal | Carbohydrates: 2g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 312mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 892IU | Vitamin C: 12mg | Calcium: 221mg | Iron: 1mg

Nutritional values are approximate.

Quick Fix Frank’s RedHot Original Seasoning Potato Chips

And BOOM! Like that these quick fix Frank’s RedHot Original Seasoning potato chips were gone. “The perfect blend of flavor and heat” is what the bottle says. And the bottle does not lie. Why someone hasn’t come out with these chips in bags I do not know. They could retire on a beach somewhere if they did. Well, until then, I’ll just make them at home in just a few minutes. Sadly, I won’t be retiring on a beach, though!

Quick Fix Frank's RedHot Original Seasoning Potato Chips

The keys to making quick fix Frank’s RedHot Original Seasoning potato chips are simple. Use ruffled (wavy) potato chips so that you get seasoning in every ridge and valley. And equally as important, use a lot of the seasoning. Heck, if you want lightly seasoned chips go to the market! There’s bag after bag of meh-flavored chips! Now’s your chance to bring some flavor to each and every crunch!

Don’t search out the expensive chips for this dish. El cheapo chips work just fine. In fact, they could easily be better. You want chips with a bit of oil still in them from the frying process. When you heat them that oil will come to the surface. That’s the idea time to season them.

Quick Fix Frank's RedHot Original Seasoning Potato Chips
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5 from 1 vote

Quick Fix Frank’s RedHot Original Seasoning Potato Chips

You don't need to grab the expensive chips when you make quick fix Buffalo-flavored 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.

BBQ Sous Vide Country Style Ribs

These BBQ sous vide country style ribs have been on my radar for a while now. I love country style ribs. I usually sear them on the stovetop then finish them in the oven, served over sauerkraut. Yum. This time I went the sous vide route, finishing the ribs on a hot gas grill. A little hickory BBQ sauce gives the impression that the ribs were cooked low and slow on a smoker. Or close enough, at least. The result was tender, very juicy, very flavor ribs.

BBQ Sous Vide Country Style Ribs

Tender as you want it to be

You get to decide how tender you want your BBQ sous vide country style ribs to be. The first time I made them I went 4 hours. At that point the ribs have a good chew but aren’t tough. If you like a good tug to your ribs, 4 hours will get you where you want to be. But for more tender ribs you really might want to go 6 if not 8 hours. The full 8 hours is a bit much for me only because I do want a little ‘bite’ to my meat. I’d settle on 6. You can squeeze the ribs in the bag after 4 hours, and every hour or so after that, to see if the ribs are getting to where you want them. Just note your favorite cook time for the next time you make them. Because there will be a next time.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
BBQ Sous Vide Country Style Ribs
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5 from 1 vote

BBQ Sous Vide Country Style Ribs

Cook the full 8 hours for fall-apart ribs.
Course Main
Cuisine American
Keyword country-style ribs, sous vide
Prep Time 5 minutes
Cook Time 8 hours 15 minutes
Servings 4
Calories 1360kcal
Author Mike

Ingredients

Instructions

  • Heat your sous vide water to 145 F.
  • Rub the seasoning all over the ribs. Get it on all sides. No need to be shy with it either. More is better.
  • Transfer the ribs to a vacuum bag and seal tightly.
  • Place bag into the sous vide water and cook 4 hours (for quite a bit of tug) to 8 hours (completely fall-apart tender).
  • Remove the bag from the water. Open and remove the ribs to a plate. Pat dry with a paper towel then brush with the BBQ sauce.
  • Heat a grill or broiler to high.
  • Place ribs onto the grill or under the broiler for a few minutes per side until lightly charred and the sauce is lightly caramelized.
  • Serve with additional BBQ sauce if desired.

Nutrition

Calories: 1360kcal | Carbohydrates: 58g | Protein: 115g | Fat: 71g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 436mg | Sodium: 1844mg | Potassium: 2207mg | Fiber: 1g | Sugar: 47g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 6mg

Nutritional values are approximate.

Copycat McAlister’s Deli Potato Salad

I could go for a New Yorker sandwich from McAlister’s Deli right now. Boy would that ever be good. And a side of potato salad. Please. Or, I could make a copycat McAlister’s Deli potato salad at home. True, my pastrami sandwich isn’t quite as good as theirs, but this potato salad is. This is easily my favorite. I could sit down with a (large) bowl of this any time and finish it off. The perfect crunch, creaminess, and flavors. This is reminiscent of a classic version, but one that has been amped up. A lot.

Copycat McAlister's Deli Potato Salad

I like to bake my potatoes for my copycat McAlister’s Deli potato salad. Some people (oh, say, like my wife) prefer to boil them. I like them baking because first, I think baking adds more flavor and more importantly, prevents flavor from being lost to the boiling water. I also like how baking keeps the size and shape of the potato. Baked potato chunks are nice and squared. Boiled are round from being bounced around in a torrent of bubbling water. Go baked, I say!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Copycat McAlister's Deli Potato Salad
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5 from 1 vote

Copycat McAlister’s Deli Potato Salad

Easily my new favorite potato salad.
Course Side Dish
Cuisine American
Keyword copcyat, potato salad
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Fridge time 2 hours
Servings 8
Calories 282kcal

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Poke a few holes in each potato with a sharp knife.
  • Bake for 40-60 minutes, or until done as desired. Cooking time depends on the size of the potatoes and how much 'crunch' you want to your salad. I use a bamboo skewer to test for doneness.
  • Remove potatoes from oven and let cool.
  • Meanwhile, in a small bowl, combine the vinegar, dried parsley and celery flakes. Set aside to let the dried herbs rehydrate, stirring every 5 minutes or so.
  • In a medium bowl combine the red onion, relishes and sugar.
  • Peel the potatoes.
  • Chop potatoes into cubes and add to the bowl containing the onion mixture.
  • Gently toss the potatoes to coat.
  • Gently stir in the vinegar and dried herb mixture.
  • Add half of the mayonnaise and stir. If you want a creamier salad add more mayonnaise.
  • Sprinkle with the celery salt.
  • Taste and add salt and pepper to taste. If you want, also add more celery salt but be careful. It's strong stuff and can quickly overwhelm the salad. I happen to like it so I added more.
  • Cover bowl and refrigerate at least 2 hours.
  • Serve salad sprinkled lightly with paprika.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 283mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Ultimate Smash Burger with Secret Spicy Sauce

True story. I could eat an ultimate smash burger with secret spicy sauce, turn around, and eat another. Oh gosh, please don’t tell my doc. He’s already on me about chicken wings. I don’t want him to take away my delicious, juicy, nice-and-lightly-charred burgers! Oh, and that spicy sauce! It’s as if the special sauce from McDonald’s grew up and got some kick! Man is it ever good! So heck, make yourself two of these crazy good burgers and get to eatin’ and enjoyin’!

Ultimate Smash Burger with Secret Spicy Sauce

You can load up your ultimate smash burger with secret spicy sauce with whatever toppings you like. Sometimes I like mine piled high. Sometimes just some cheese and sauce will do. No matter what, they’re going to be fantastic!

The equipment

Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.

The griddle

First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.

A burger press

Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.

A dome

Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.

Cleaning time!

Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.

Also try my Juicy Smash Burgers!

Ultimate Smash Burger with Secret Spicy Sauce
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5 from 1 vote

Ultimate Smash Burger with Secret Spicy Sauce

A classic burger with a spicy twist on a classic sauce.
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 646kcal

Ingredients

For the secret spicy sauce

For the smash burgers

  • 1 pound ground beef
  • kosher salt to taste
  • ground black pepper to taste
  • 4 hamburger buns
  • 4 slices American cheese
  • additional toppings sliced onion dill pickle slices, ketchup, etc, optional

Instructions

For the secret spicy sauce

  • In small bowl, stir together the salad dressing, hot sauce and jalapenos.
  • Cover and refrigerate until ready to serve.

For the smash burgers

  • Fire up your grill for high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Season the ground beef and form into four 4 ounce balls (not patties!).
  • Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don't mess with them.
  • Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
  • Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
  • Add the cheese slices. If desired, cover in a dome to help the cheese melt.
  • Toast the buns. Remove, add the patties and serve with plenty of the secret spicy sauce and desired toppings. Devour immediately.

Nutrition

Calories: 646kcal | Carbohydrates: 29g | Protein: 28g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 1295mg | Potassium: 450mg | Fiber: 1g | Sugar: 10g | Vitamin A: 382IU | Vitamin C: 6mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

I’m a big-time shrimp addict. These spicy grilled shrimp with Cajun butter and lemon remoulade are just another reason why. I can’t stop eating them. Everything about this dish is fantastic. The shrimp are seasoned with two of my favorite seasonings: Cajun and Old Bay. Then it’s onto the grill they go, where they get basted with a wonderful spicy butter sauce while they cook to perfect. Oh me, the butter sauce… Finally, the tasty shrimp are served with a cooking lemon remoulade that has just a hint of spiciness and citrus. This is a great plate here!

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

You can cook these spicy grilled shrimp with Cajun butter and lemon remoulade directly on a grill if you prefer. Or you can skewer them. Me, I prefer to use a grill basket. I don’t have to worry about anything falling thru the grates when I use a basket. And I don’t have to worry about the shrimp spinning around on the skewers (though that problem can be solved by using two skewers!).

You can also cook the shrimp in a skillet. Just add them to a hot skillet along with the Cajun butter and sauté until done.

Also try my easy grilled Cajun shrimp.

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade
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5 from 1 vote

Spicy Grilled Shrimp with Cajun Butter and Lemon Remoulade

Everything about this dish is fantastic.
Course Appetizer or Main
Cuisine American
Keyword grilled, shrimp
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4
Calories 603kcal

Ingredients

Cajun Butter

Spicy Grilled Shrimp

  • 1 pound large shrimp 16-20 count, peeled, deveined, tails left on
  • hot sauce to taste
  • 1 tablespoons Cajun seasoning plus more for garnish
  • 1 teaspoon Old Bay seasoning plus more for garnish
  • 1 teaspoon parsley chopped, for garnish, optional

Lemon Remoulade Sauce

Instructions

Lemon Remoulade Sauce

  • Whisk together all ingredients in a small bowl.
  • Cover and refrigerate for 30 minutes before using.

Cajun Butter

  • Stir together all ingredients. Keep warm until ready to use.

Spicy Grilled Shrimp

  • Place the shrimp into a medium bowl.
  • Add hot sauce to shrimp and stir to coat.
  • Season the shrimp with the Cajun seasoning and Old Bay and stir to coat.
  • Fire up your grill for medium heat cooking.
  • Transfer the shrimp to the grill. For ease of cooking, you might want to skewer them first or use a grill basket.
  • Brush the shrimp with the Cajun butter. Watch out for flare-ups as you brush them. You might need to momentarily move the shrimp away from the fire until the flames die down.
  • Grill the shrimp 4-5 minutes per side, brushing with the butter as they cook.
  • Remove the shrimp from the grill and place on a serving platter. Sprinkle with more Cajun and Old Bay seasoning and garnish with parsley. Serve with lemon remoulade sauce for dipping.

Nutrition

Calories: 603kcal | Carbohydrates: 4g | Protein: 2g | Fat: 65g | Saturated Fat: 21g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 468mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1979IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

Copycat McDonald’s Big Xtra Burger

There was a time when McDonald’s thought it could take on my favorite fast-food burger, the Burger King Whopper. They up’d the game by making their patties bigger than the one on the Whopper. And of course, they copied the fresh toppings. Well, I’m not sure how long they lasted, but it couldn’t have been long. I love the classics, so I make my copycat McDonald’s Big Xtra Burgers at home. I have to since I can’t get it at the restaurant any more!

Copycat McDonald's Big Xtra Burger

I prefer to cook my burgers ‘smash burger’ style. You don’t need a bunch of fancy equipment or a lot of time to make a copycat McDonald’s Big Xtra burger. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and they’ll cook up perfectly in no time at all. This is my go-to burger making technique no matter what burger recipe I’m following.

Also try my copycat McDonald’s Quarter Pounder with cheese!

Copycat McDonald's Big Xtra Burger
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5 from 1 vote

Copycat McDonald’s Big Xtra Burger

A tasty, bigger version of Burger King's The Whopper.
Course Main
Cuisine American
Keyword copycat, McDonald’s
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Calories 595kcal

Ingredients

Instructions

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Form the beef into a patty. Season well with seasoned salt and pepper.
  • Place the patty on the grill. Smash down with a spatula or grill press.
  • Grill the burger for 2-3 minutes per side.
  • Make the burger by placing the patty on the bun bottom.
  • Spread the ketchup and mayo onto the top bun.
  • Add the onions and pickles, followed by the lettuce and tomato slice.
  • Serve hot.

Nutrition

Calories: 595kcal | Carbohydrates: 27g | Protein: 29g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 656mg | Potassium: 568mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 4mg

Nutritional values are approximate.