Tag: recipe

Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. This recipe makes a nice big batch, perfect for a family get-together, and perfect for that ‘wow factor too.

Tuscan Pasta Salad

The Perfect Salad

There’s nothing in this that will scare off grandma I tend to make my dishes on the spicy side. I resisted that temptation with this Tuscan pasta salad, with great results. Fresh and exciting, this salad hits the spot with its Italian-inspired flavors.

You can substitute a tablespoon of dried basil for the fresh if you wish. Just make sure you crumble it a bit in your hand before adding it. I used fresh spinach, but you can also get away with frozen. Just make sure that it’s thawed completely first and squeeze the very last drop of water from it before adding it (I like to place it in a kitchen towel, wrap it up tight, and squeeze the heck out of it). I would not recommend omitting the sun-dried tomatoes! They add so much flavor to this salad.

Cento Sun Dried Tomatoes, 10 Ounce
Cento Sun Dried Tomatoes, 10 Ounce

Also try my Mardis Gras pasta salad and also my amazing dill pickle pasta salad.

Tuscan Pasta Salad
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4 from 1 vote

Tuscan Pasta Salad

Oh, Tuscan pasta salad, where have you been? I was getting just a bit tired of pasta salads and coleslaw then you came along and boom! Something totally different. 
Course Side
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 288kcal
Author Inspired by The Recipe Critic

Equipment

Ingredients

For the salad

  • 16 ounces bow-tie pasta
  • 7 ounces sun-dried tomatoes in oil, drained, chopped
  • 1 red bell pepper diced
  • 6.5 ounce black olives drained, sliced
  • 1 cup spinach chopped
  • ¼ cup basil chopped
  • ½ cup Parmesan cheese grated

For the dressing

Instructions

For the salad

  • Cook the pasta per package instructions. Rinse with cold water and drain well. Transfer to a large bowl.
  • Add remaining salad ingredients and mix.
  • Add the dressing and toss to coat.

For the dressing

  • Whisk all ingredients together until combined. Note: I like to put the ingredients in a small jar or resealable container, seal, and shake to mix.

Notes

Stir again before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 812mg | Potassium: 845mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Twice Baked Planked Potatoes

Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself. Heck, I’ll make them for Thanksgiving just like they are. The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. I never thought about grilling mashed potatoes before. Boy I wish I had. I’ve been missing out.

The outsides of the potatoes get the slightest crust. While the insides stay incredibly light and fluffy and moist. Every bite is like magic. Oh did I mention cheese? Yeah, there’s a bit of that too! These are the best potatoes… ever!

Twice Baked Planked Potatoes.txt

A Kiss Of Cedar

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different taste experience.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

This recipe is based on a recipe from Mike Lang.

Twice Baked Planked Potatoes.txt
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5 from 1 vote

Twice Baked Planked Potatoes

I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were.
Course Side
Cuisine American
Keyword cedar plank, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1018kcal
Author Inspired by a recipe from Mike Lang

Equipment

Ingredients

  • 4 medium russet potatoes
  • ½ cup butter
  • ⅓ cup milk
  • 2 tablespoons sour cream
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary minced, or substitute 1 teaspoon dried
  • ⅓ cup cheddar cheese shredded
  • 1 green onion sliced

Instructions

  • Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
  • Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
  • Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
  • Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
  • Add the butter to the pot and let it start softening. Then add the potatoes.
  • Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
  • Stir in the sour cream, garlic and rosemary.
  • Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
  • Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
  • Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.

Notes

I found these potatoes to be best when made the day before. Then, the next day, just spoon them onto the plank, add the cheese and onion, and heat on the grill.

Nutrition

Calories: 1018kcal | Carbohydrates: 170g | Protein: 35g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 3989mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1103IU | Vitamin C: 55mg | Calcium: 676mg | Iron: 8mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Tub’s Coal Miner’s Slaw

I am a certified, card-carrying member of the Coleslaw Addicts Club, also known as the CAC. Ok, I made that up. But if there was such a club I’d be in it and I’d probably be its president. Because I can eat any kind of slaw, any time, anywhere. I almost always order slaw when eating out. Now, true, I’m not sure if coal miner’s ate a lot of slaw, but if their slaw was anything like this from Tub’s Fine Chili (sadly now closed) they probably did. Buttermilk and vinegar do make this one wonderful slaw. Different than your normal creamy slaw. And different than your normal vinegar slaw. It’s like having the best of both in one.

Tub's Coal Miner's Slaw

Add The Dressing To Taste

This recipe for Tub’s coal miner’s slaw might make a bit more dressing than you want. That wasn’t the case for me, but I don’t mind a nice ‘wet’ slaw. I’d say add some of the dressing and see what you think. It’s a lot easier to add more later than it is to take it out.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my Asian slaw.

Tub's Coal Miner's Slaw
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5 from 1 vote

Tub’s Coal Miner’s Slaw

I wouldn't change a thing about this recipe.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1576kcal
Author Inspired by a recipe from Tub’s Fine Chili and Fancy Fixin’s

Equipment

Ingredients

For the slaw

  • 1 pound slaw mix with cabbage, shredded carrots, etc

For the dressing

Instructions

  • Place the slaw mix in a large bowl.
  • Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, vinegar, vegetable oil and sugar in a medium bowl. Add the salt, pepper, celery seed, onion powder and granulated garlic. Whisk until well combined.
  • Slowly start adding the dressing to the slaw, stirring as you go. Stop when the slaw is the desired consistency. I used all of the dressing, you might not. Reserve any unused dressing for later use.
  • Refrigerate slaw for at least 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 1576kcal | Carbohydrates: 90g | Protein: 12g | Fat: 131g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4772mg | Potassium: 1126mg | Fiber: 13g | Sugar: 75g | Vitamin A: 767IU | Vitamin C: 184mg | Calcium: 395mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Turtle Graham Bars

When people that have sworn off sweets and treats come back for thirds and fourths, you know you have a winner sweet snack on your hands. My wife and I made a big ole batch of turtle Graham bars for her co-workers. They disappeared in no time. And I can understand why because I was having serious control issues around them. Lightly bitter dark chocolate flavor (a favorite of mine), crunchy pecans and creamy buttery brown sugar, all over tasty Graham crackers. The sea salt topping is the crowning touch. Every bite is fantastic.

Turtle Graham Bars

Beware The Lava!

Be careful with the butter and brown sugar mixture when it comes time to pour it over the crackers. It’s hot sticky stuff that can burn if you splatter it onto yourself. Also, you want the turtle Graham bars to sit in the fridge long enough for the chocolate to set up really well. That way they can be broken up easily.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my Snicker’s cheesecake bars and my Ting-A-Lings.

Turtle Graham Bars
Print Pin
5 from 1 vote

Turtle Graham Bars

Lightly bitter dark chocolate flavor (a favorite of mine), crunchy pecans and creamy buttery brown sugar, all over tasty Graham crackers. The sea salt topping is the crowning touch. Every bite is fantastic.
Course Snack
Cuisine American
Keyword chocolate, pretzels
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 415kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Line a large baking sheet with a silicone mat or parchment paper. Cover with a single layer of Graham crackers.
  • Put butter, brown sugar, pecans and 1/4 teaspoon salt in a saucepan over medium heat. Bring to a boil and continue boiling for 2-3 minutes, stirring often.
  • Pour butter mixture over crackers. Bake for 15 minutes.
  • Melt chocolate per manufacturer’s instructions in a microwave or in a double boiler. Pour over crackers, then sprinkle with more salt.
  • Refrigerate for 30 minutes, cut or break into bars, and serve.

Notes

Store any leftovers in an air-tight container.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 87mg | Potassium: 242mg | Fiber: 2g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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

A Few Tips

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!
Anova Culinary Sous Vide Precision Cooker Nano 2.0
Anova Culinary Sous Vide Precision Cooker Nano 2.0

Also try my sous vide corned beef.

Turkey Breast Roast using Sous Vide
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5 from 2 votes

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

Equipment

Ingredients

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.

Notes

This roast makes for some mighty delicious sandwiches.
I have followed this recipe using a frozen roast and it came out perfectly too! I sous vide mine for 5 hours at 145 F.

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.

Anova Culinary Sous Vide Precision Cooker Nano 2.0
Anova Culinary Sous Vide Precision Cooker Nano 2.0

Turkey and Stuffing Egg Rolls

When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them. I had to make them immediately. So I did. Cranberry sauce and gravy made for the perfect dipping sauces. Every bite tasted like the best Thanksgiving ever. Absolutely fantastic.

Turkey and Stuffing Egg Rolls

Terribly Addicting

I loved the crunchy egg roll contrasting with the sage stuffing and tender turkey. The cranberry sauce is a little thinner than your usual Thanksgiving version so that it’s easier to dip into. You might want to thin your gravy with a bit of milk or broth too if it’s too thick for successful dipping!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my chicken or pork egg rolls.

Turkey and Stuffing Egg Rolls
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5 from 1 vote

Turkey and Stuffing Egg Rolls

When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them. 
Course Appetizer or Main
Cuisine American
Keyword egg rolls, stuffing, Thanksgiving, turkey
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 rolls
Calories 154kcal
Author Mike

Equipment

Ingredients

For the egg rolls

  • 1 pound turkey breast cooked, cut into small cubes
  • 1 package Stove Top stuffing prepared (or two cups)
  • 1 egg beaten with 1 tablespoon warm water
  • 12 egg roll wrappers
  • oil for frying
  • gravy warmed, for dipping (I used our Cajun gravy)
  • Cranberry dipping sauce see below

For the cranberry dipping sauce

Instructions

For the egg rolls

  • Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
  • Combine the turkey and dressing in a bowl.
  • Working in batches. brush egg and water around edges of the egg roll wrappers.
  • Add 2 tablespoons of turkey in the center of the wrappers. Roll up tightly and fold in the edges. Brush on more egg to help seal the rolls.
  • Fry the egg rolls for 1-2 minutes, rotating as they cook, until golden brown. Remove to a paper towel-lined plate to drain and cool.

For the cranberry dipping sauce

  • Place cranberry sauce in a medium sauce pan over medium heat.
  • Stir until melted.
  • Add the sugar and zest and stir.
  • Add water as needed to reach the desired consistency.

Notes

Egg rolls can be frozen and reheated in the oven later.

Nutrition

Calories: 154kcal | Carbohydrates: 26g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 168mg | Potassium: 117mg | Fiber: 1g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Tropical Shrimp Salad

I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day. Make sure you chill the salad ahead of time and serve it as cold as possible.

Tropical Shrimp Salad

A Few Tips

I made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp. If you do use smaller, cheaper shrimp, cut your fruits a little smaller to match. You want everything to be about the same size.

I used a Greek vanilla yogurt but regular ole plain yogurt works just fine too. There’s no way you can go wrong with this salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my Peruvian Palta Rellena.

Tropical Shrimp Salad
Print Pin
4 from 1 vote

Tropical Shrimp Salad

This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
Course Salad
Cuisine American
Keyword salad, shrimp
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 238kcal
Author Based on a recipe from Louisiana Cookin’ Magazine

Equipment

Ingredients

For the salad

  • 1 ½ pounds shrimp large, cooked and peeled
  • 2 cups pineapple chopped
  • 1 ⅓ cups honeydew melon cut into balls
  • 1 ⅓ cups watermelon cut into balls
  • 1 ⅓ cups cantaloupe cut into balls
  • 1 medium cucumber peeled, seeded, sliced
  • ¼ cup green onion chopped, plus more for garnish

For the dressing

Instructions

For the salad

  • Place all salad ingredients into a large bowl and stir gently.

For the dressing

  • Whisk together all ingredients and pour over the shrimp and fruit mixture.
  • Stir gently.
  • Serve garnished with chopped green onions and dill.

Notes

Serve immediately.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1322mg | Potassium: 470mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1526IU | Vitamin C: 59mg | Calcium: 213mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Tropical Papaya Strawberry Smoothie

Ahhhhhhh. This tropical papaya strawberry smoothie made me dream of warmer days here in Indiana. But, you can enjoy a nice fruit smoothie any time of the year. I just close my eyes and ignore the fact that it’s just flat-out cold outside!

Tropical Papaya Strawberry Smoothie

Get Fruity With It

You can substitute pretty much any fruit you’d like. You don’t have to ‘just’ make a tropical papaya strawberry smoothie. Although I have to say, this is one mighty tasty drink!

Smoothies are not only good for you, they’re also a great way to use up leftover fruit or fruit that’s about to ‘turn’. You can also freeze them for later enjoyment, too. Just thaw slightly first before drinking up!

Hamilton Beach Power Elite Wave Action blender-for Shakes & Smoothies, Puree, Crush Ice, 40 Oz Glass Jar, 12 Functions, Stainless Steel Ice Sabre-Blades, Black (58148A)
Hamilton Beach Power Elite Wave Action blender-for Shakes & Smoothies, Puree, Crush Ice, 40 Oz Glass Jar, 12 Functions, Stainless Steel Ice Sabre-Blades, Black (58148A)

Also try my shamrock shake.

Tropical Papaya Strawberry Smoothie
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5 from 1 vote

Tropical Papaya Strawberry Smoothie

Ahhhhhhh. This tropical papaya strawberry smoothie made me dream of warmer days here in Indiana.
Course Drink
Cuisine American
Keyword smoothie
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Calories 121kcal
Author Based on a recipe from Live Better America

Equipment

Ingredients

  • ½ medium papaya peeled, seeded, and chopped
  • ½ cup strawberries frozen
  • ½ cup fat-free milk
  • ½ cup fat-free plain yogurt
  • 1 tablespoon honey
  • 3 ice cubes or more

Instructions

  • Place two tall glasses in the freezer for at least 15 minutes. (optional)
  • Place all but the ice into a blender and blend until creamy and smooth.
  • Add in the ice cubes on at a time and blend until you reach the desired consistency.
  • Divide mixture between the two chilled glasses and enjoy.

Notes

You can make other flavors by using different fruits.

Nutrition

Calories: 121kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 400mg | Fiber: 1g | Sugar: 23g | Vitamin A: 852IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Triple-Layer Pumpkin Spice Pie

I don’t make many desserts. I’m more the appetizer/snack guy. But, I made this triple-layer pumpkin spice pie for Thanksgiving and everyone loved it. Pumpkin pie spice pudding isn’t available year-round, so I stocked up because I know I’ll be making this pie again. This pie is creamy and mousse-y with just a bit of pumpkin flavoring. The crunchy crust and nuts make it the perfect, easy-to-make pie for a get-together.

Triple-Layer Pumpkin Spice Pie

Thanksgiving Perfected

I used some of my dad’s fresh pecans on this triple-layer pumpkin spice pie. He has four large pecan trees in his yard that produce an amazing amount of the best pecans I’ve ever tasted. They were the crowning touch this pie deserved! I always look forward to making this pie every year around Thanksgiving. Pumpkin pie and turkey go together. This just ups the pie game.

Amazon Fresh, Golden Honey, 12 Oz (Previously Happy Belly, Packaging May Vary)
Amazon Fresh, Golden Honey, 12 Oz (Previously Happy Belly, Packaging May Vary)

If you’re in a pumpkin-kind-of-mood also try my pumpkin pull-apart bread.

Triple-Layer Pumpkin Spice Pie
Print Pin
5 from 1 vote

Triple-Layer Pumpkin Spice Pie

I don’t make many desserts. I’m more the appetizer/snack guy. But, I made this triple-layer pumpkin spice pie for Thanksgiving and everyone loved it
Course Dessert
Cuisine American
Keyword pie, pumpkin seeds
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 279kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place pudding mixes and cinnamon in a large bowl. Add milk. Whisk 2 minutes.
  • Spread 1 1/2 cups of the pudding mixture into the bottom of the pie crust.
  • Stir in 1 1/2 cups of Cool Whip into the remaining pudding mixture. Spread over pudding mixture in the pie crust.
  • Top pie with remaining Cool Whip.
  • Refrigerate for at least 1 hour to set.
  • Add nuts and honey to a small saucepan over medium heat. Cook 2-4 minutes or until the nuts are caramelized, stirring constantly. Pour onto a sheet of wax paper-lined baking sheet to cool.
  • Place nuts on top of pie and serve.

Notes

Cover and place in the fridge if not serving immediately.

Nutrition

Calories: 279kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 445mg | Potassium: 137mg | Fiber: 1g | Sugar: 29g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Tony Roma’s Ribs on the Char-Broil Big Easy

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’ve made baby back ribs on my Char-Broil Big Easy before and they’ve come out great. After watching a TV show segment on Tony Roma’s ribs I decided that I needed to try the same technique using my Big Easy. And boy, did they come out packed with flavor. Tender, almost-fall-off-the-bone meat. Perfectly tasty. And, a key in my book, not over-sauced. Just like they said on the TV show, you want to taste the meat. There are ribs there. Taste them!

Tony Roma's Ribs on the Char-Broil Big Easy

Don’t Be Intimidated. They’re Easy.

The recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinate overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done. If you prefer a more traditional ketchup-based BBQ sauce on your ribs try my copycat of Tony Roma’s Blue Ridge Smokies sauce.

I do not like for my rib meat to be completely fall-off-the-bone. I like a little ‘tug’ to it and that’s what I got after 90 minutes. If you prefer your ribs to be even more tender, leave them in for the full 2 hours.

The Char-Broil Big Easy 22-piece turkey fryer accessory kit has everything you need to make ribs, chicken legs, kabobs and just about anything else!

Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome
Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Also check out my St. Louis-style ribs made on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Tony Roma's Ribs on the Char-Broil Big Easy
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Tony Roma’s Ribs on the Char-Broil Big Easy

The recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinade overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 12 hours
Cook Time 2 hours 15 minutes
Total Time 14 hours 15 minutes
Servings 1 rack
Calories 2142kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cut the ribs in half if they are too long to fit into your Big Easy.
  • Place the ribs in resealable container or baggie.
  • Combine the rest of the ingredients in a medium saucepan.
  • Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
  • Remove the sauce from the heat and let cool.
  • Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
  • Fire up your Big Easy.
  • Cut a small slit in one end of the ribs and insert the rib hooks.
  • Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
  • Hang ribs in the Big Easy basket and lower into the cooker.
  • Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the meat will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
  • Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
  • Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
  • Remove ribs from the cooker and let rest for 10 minutes before slicing.
  • Brush with last of the reserved marinade and serve.

Notes

You’ll need the Big Easy rib hooks or fashion your own from stainless hooks or wire.

Nutrition

Calories: 2142kcal | Carbohydrates: 217g | Protein: 112g | Fat: 93g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 3112mg | Potassium: 3500mg | Fiber: 4g | Sugar: 212g | Vitamin A: 1187IU | Vitamin C: 18mg | Calcium: 428mg | Iron: 11mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket