Tag: recipe

Buffalo Chicken Mushrooms

I made a nice big ole batch of Buffalo chicken on my Char-Broil Big Easy the other day. Nothing beats the kick of moist, shredded Buffalo chicken. Besides using the chicken in sandwiches, on pizzas, and in wraps, I also used it in a wonderful stuffing for these Buffalo chicken mushrooms.

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers. They’re full of creamy cheese, celery, carrot and onion, all with the  kick of Buffalo wing sauce.

Buffalo Chicken Mushrooms

Good On The Grill Or Out Of The Oven

Of course, you don’t have to make chicken on the grill to make these delightful Buffalo chicken mushrooms. Any ole Buffalo chicken recipe will do, like my slow cooker version! Serve these mushrooms with my bratwurst stuffed mushrooms for an interesting mix.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Inspired by a recipe from the Snappyu Gourmet.

Buffalo Chicken Mushrooms
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4 from 1 vote

Buffalo Chicken Mushrooms

Although I ended up serving this as a main dish using large mushrooms, the stuffing is perfect in smaller button mushrooms, served up as bite-sized appetizers.
Course Appetizer
Cuisine American
Keyword Buffalo, chicken, mushroom
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 100kcal
Author Based on a recipe from Snappy Gourmet

Equipment

Ingredients

  • 1 pound mushrooms small, medium or large depending on how you are serving them. I used small for appetizers, mediums for a side dish, and large when serving as a main dish
  • 4 ounces cream cheese softened
  • ½ cup Buffalo chicken warmed. I used our slow cooker version
  • 1 tablespoon Ranch salad dressing
  • ½ cup celery shredded
  • ¼ cup carrot shredded
  • ¼ cup red onion shredded

Instructions

  • Preheat oven to 425 F or fire up a grill for direct cooking.
  • Remove mushroom stems and scoop out the insides.
  • Combine the remaining ingredients in a bowl.
  • Spoon chicken mixture into mushrooms, filling to just the tops or they will overflow.
  • Bake or grill 8-10 minutes until the mushrooms have softened.

Notes

For easy clean up use a grill basket.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 716mg | Potassium: 317mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 3mg | Calcium: 28mg | 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)

Grilled Chipotle Ranch Sliders

I make sliders much more often than I do full-sized burgers. I’ve made all sorts of them. From chicken chorizo patty melt sliders to cedar-planked beef sliders, to grilled Big Mac sliders, I just love sliders. These grilled chipotle Ranch sliders have such fantastic flavor. A little heat. A little smokiness. The sauce really kicks up that great cooked-outside flavor. They’re highly addicting.

Grilled Chipotle Ranch Sliders

Dangerously Addicting

The chipotles in adobo not only add great heat to the grilled chipotle Ranch sliders, they also keep the patties very moist and tender. I topped them with mayonnaise mixed with a bit more chipotles in adobo for a nice creamy (and spicy) finish. Not too hot, mind you. Just a great spicy flavor.

Of course you can make these in full-sized versions too. Instead of 8 patties form the meat mixture into 4 patties and make ‘normal’ burgers.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

Don’t have chipotles in adobo on hand? Substitute Sriracha sauce or your favorite hot sauce.

Also try my cool shot glass sliders.

Grilled Chipotle Ranch Sliders
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5 from 1 vote

Grilled Chipotle Ranch Sliders

These grilled chipotle Ranch sliders have such fantastic flavor. The chipotles in adobo not only add great heat to the sliders, they also keep the patties very moist and tender. 
Course Main
Cuisine American
Keyword sliders, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 sliders
Calories 290kcal
Author Based on a recipe from The Recipe Critic

Equipment

Ingredients

For the burgers

For the sauce

Instructions

For the burgers

  • Place the beef in a large bowl.
  • Add in the dressing mix and adobo. Mix well.
  • Form the meat into 2 ounce slider patties.
  • Grill the patties as desired.
  • Lightly toast the buns.
  • Serve patties on buns topped with the sauce.

For the sauce

  • Combine the mayonnaise and adobo sauce.

Notes

As simple as it is, the sauce is delicious. Also use it for dipping French fries or nuggets!

Nutrition

Calories: 290kcal | Carbohydrates: 19g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 369mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.

Grilled Pork Chorizo Potato Skins

Not The Same-Old Same-Old Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not? Spicy grilled pork chorizo potato skins are great too!

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my grill-roasted herb potatoes.

Grilled Pork Chorizo Potato Skins
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4 from 1 vote

Grilled Pork Chorizo Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. 
Course Appetizer
Cuisine American
Keyword potato skins, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 251kcal
Author Mike

Ingredients

  • 2 large Russet potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup pork chorizo mix or use crumbled cooked Mexican chorizo
  • 1 cup Queso blanco shredded
  • cilantro chopped, for garnish

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Notes

Try to get the potato wedges as close to the same size as possible. This will help ensure they all cook at the same rate.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 444mg | Potassium: 812mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 2mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Fire-Eater Saltines

Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker. That’s all you’ll need, trust me. Yes, you could slather a bit of cream cheese on them too, but I found them addicting enough just as they are.

Fire-Eater Saltines

My Goodness. I Should’ve Made More.

There’s really no need to make just a single batch of Fire-Eater Saltines because a lil ole sleeve just isn’t going to be enough, that’s for sure! And if you don’t like the heat, just substitute your favorite (milder) seasoning. But hey, the title of this post is ‘Fire-Eater’. So you know there’s gonna be some kick somewhere. You found it.

365 by Whole Foods Market, Salted Saltine Crackers, 16 Ounce
365 by Whole Foods Market, Salted Saltine Crackers, 16 Ounce

Also try my lime pepper, Ranch and Buffalo wing saltines.

Fire-Eater Saltines
Print Pin
5 from 1 vote

Fire-Eater Saltines

Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker.
Course Appetizer
Cuisine American
Keyword crackers, spicy
Prep Time 8 hours
Total Time 8 hours
Servings 30 or so crackers
Calories 21kcal
Author Mike

Ingredients

Instructions

  • Place crackers in a large resealable bag or container.
  • Pour in the oil.
  • Sprinkle with the seasoning.
  • Seal and gently toss to coat.
  • Let sit (on the counter) for 12 hours to get ‘happy’, tossing gently every once-in-a-while.
  • Serve as-is or with cream cheese for topping.

Notes

Also great served with cubed smoked cheddar or mozzarella!

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | 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)

Copycat Tony Roma’s Blue Ridge Smokies Sauce

This copycat Tony Roma’s Blue Ridge Smokies sauce is fantastic. It has some of your ‘standard’ BBQ sauce ingredients, such as ketchup and liquid smoke. That’s not what made it so special to me. It’s the red wine vinegar. The vinegar really adds a nice edge to the sauce. It’s like a nice combination of a KC BBQ sauce with a little North Carolina vinegar-based sauce. This is a great finger-licking sauce that screams ‘put me on a rack of smoked ribs’. So that’s what I did!

Copycat Tony Romas Blue Ridge Smokies Sauce

The Perfect Sauce For Ribs

My first experience at Tony Roma’s was in Salt Lake City, Utah, many, many years ago. I instantly fell in love with their ribs. Ribs, ribs, ribs. Tony Roma’s started my love of ribs and I now make them often at home on my own smoker. I rubbed a rack of ribs down with a copycat Famous Dave’s rib rub, let it get happy overnight, then tossed the ribs onto my Weber Smokey Mountain smoker for 6 hours. I then slathered on some copycat Tony Roma’s Blue Ridge Smokies sauce. The end result was tender, tasty, and finger-licking amazing.

Heavy-duty BBQ Basting Brush by HQY - Silicone Bristles with 12 Inch Stainless Steel Handle - Make Grilling Easy - 5 Year Guarantee
Heavy-duty BBQ Basting Brush by HQY – Silicone Bristles with 12 Inch Stainless Steel Handle – Make Grilling Easy – 5 Year Guarantee

If you don’t like liquid smoke, substitute smoked salt and leave out the Kosher salt instead.

Try my copycat Tony Roma’s ribs made on the Char-Broil Big Easy.

Copycat Tony Roma's Blue Ridge Smokies Sauce
Print Pin
5 from 2 votes

Copycat Tony Roma’s Blue Ridge Smokies Sauce

This copycat Tony Roma’s Blue Ridge Smokies sauce is fantastic.  It’s like a nice combination of a KC BBQ sauce with a little North Carolina vinegar-based sauce.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, copycat, sauce
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 cups
Calories 491kcal

Equipment

Ingredients

Instructions

  • Place all ingredients in a saucepan over medium-high heat.
  • Bring to a boil while stirring constantly.
  • Reduce heat to a simmer and simmer, stirring often, for 30 minutes or until desired consistency is achieved.
  • Sauce gets better when refrigerated overnight. Warm slightly before using.

Notes

Stir before using.

Nutrition

Calories: 491kcal | Carbohydrates: 118g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1719mg | Potassium: 1125mg | Fiber: 1g | Sugar: 111g | Vitamin A: 617IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 3mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Bourbon Street Burger

Bourbon Street sauce has quickly become the go-to sauce in our house. It’s a very easy sauce to make, using ingredients I always have on hand. I put it on a lot of dishes, like this outstanding Bourbon Street burger. I often put BBQ sauce on my burgers. But this is different. Better. It takes a good burger and makes it outstanding.

Bourbon Street Burger

Messy. And Oh So Delicious.

Every bite of this monster Bourbon Street burger is exploding with flavor. It’s a messy burger, which is a sure sign that it’s good. The same rule applies to sandwiches. The sauce will drip. The cheese will drip. And the drippings? Oh yes, very tasty indeed! Save that last bite to mop up anything on the plate. It’ll be the best bite of the day!

Weber Original Burger Press, Black
Weber Original Burger Press, Black

I use Weber’s burger presses to make my burger and slider patties. They really make making burgers a much quicker task. It also means I get consistent weight, shape, and thickness, which means I get patties that cook evenly, and each takes the same amount of time.

Bourbon Street Burger
Print Pin
5 from 1 vote

Bourbon Street Burger

Every bite of this monster Bourbon Street burger is exploding with flavor. It’s a messy burger, which is a sure sign that it’s good.
Course Main
Cuisine American
Keyword burgers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Calories 638kcal
Author Mike

Ingredients

Instructions

  • Season patties with the Cajun seasoning.
  • Grill or cook the patties as desired.
  • Slather patties with Bourbon Street sauce. Don’t be shy with it.
  • Top patties with cheese.
  • Toast bun, if desired.
  • Assemble burger by adding lettuce, patties, tomato, and onion to the bun.
  • Serve with plenty of napkins.

Notes

Feel free to add a few dill pickle slices too!

Nutrition

Calories: 638kcal | Carbohydrates: 6g | Protein: 41g | Fat: 49g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 873mg | Potassium: 832mg | Fiber: 1g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 9mg | Calcium: 467mg | Iron: 5mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Cajun Jerky on the Nesco Snackmaster Pro

A friend of mine recently let me sample some of his homemade beef jerky. I thought it was the best jerky I’d ever had, so I picked his brain and found out which dehydrator he had.  That of course meant that I needed one, so I got one and got to work. My first attempt at jerky was this Cajun jerky on the Nesco Snackmaster Pro. Boy, was I (and my neighbors) impressed! In about 14 hours we were all chowing down on perfectly-dried, lightly spicy Cajun beef jerky. Fantastic!

Cajun Jerky on the Nesco Snackmaster Pro

You Can’t Beat The Snackmaster Pro

This was my first time making Cajun Jerky on the Nesco Snackmaster Pro, so I made sure to take very good notes for future batches. I’ve made teriyaki and black pepper jerky on my smoker before with great success, but I found that the Nesco Snackmaster Pro made the process 100 times easier. And although I usually prefer making my own spice mixes, I’ve opted to stick with pre-made flavorings for now.

More Trays Means More Jerky

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Cajun Jerky on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Cajun Jerky on the Nesco Snackmaster Pro

My first attempt at jerky was this Cajun jerky. Boy, was I (and my neighbors) impressed! 
Course Dehydrator
Cuisine Jerky
Keyword Cajun, dehydrator, jerky, nesco snackmaster pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 batch
Calories 646kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays bottom to top every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 646kcal | Carbohydrates: 2g | Protein: 103g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 286mg | Sodium: 327mg | Potassium: 1675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 10mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

Pesto Stuffed Mushrooms 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.

These Pesto Stuffed Mushrooms on the Char-Broil Big Easy were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized Portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

Improvise, If Needed

If you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.

To make these pesto stuffed mushrooms 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.

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

Also try my chili-stuffed mushrooms and my herb roasted mushrooms 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!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy
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4 from 1 vote

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. 
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, mushroom, stuffed
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 542kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Wipe the mushrooms off and brush both sides with the oil.
  • Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl.
  • Season with salt and pepper.
  • Divide the pesto mixture between the mushrooms and top with the cheese.
  • Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
  • Serve immediately.

Notes

You’ll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.

Nutrition

Calories: 542kcal | Carbohydrates: 22g | Protein: 21g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1152mg | Potassium: 837mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1800IU | Vitamin C: 5mg | Calcium: 557mg | Iron: 3mg

Nutritional values are approximate.

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

Philly Cheesesteak Sloppy Joes

I cannot get enough of Sloppy Joes. I love Bayou Sloppy Joes. Seriously messy Sloppy Joes. Sloppy Joes made with chorizo. Sloppy Joes made in a slow cooker. Any way you cook ’em, I’ll eat ’em. Like these Philly cheesesteak Sloppy Joes. Made in just minutes, and packed with the flavors of a traditional Philly cheesesteak sandwich. Of course, topped with a creamy cheese sauce. Now, if you don’t think provolone cheese is ‘proper’ on a cheesesteak, you can surely substitute Cheese Wiz and have your Sloppy Joe ‘with’.

Philly Cheesesteak Sloppy Joes

Sloppy Joes. Elevated.

I was raised on A-1 steak sauce, but some folks were raised on Heinz 57. Either sauce (or any other steak sauce for that matter) is great on these Philly Cheesesteak Sloppy Joes sandwiches.

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my copycat Manwich Sloppy Joes and my crazy-good slow cooker cheesesteaks.

Philly Cheesesteak Sloppy Joes
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5 from 1 vote

Philly Cheesesteak Sloppy Joes

Made in just minutes, and packed with the flavors of a traditional Philly cheesesteak sandwich. Of course, topped with a creamy cheese sauce. 
Course Main
Cuisine American
Keyword cheesesteak, sloppy Joes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 615kcal
Author Based on a recipe from Taste of Home

Equipment

Ingredients

For the sandwich

For the cheese sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup provolone cheese shredded, or if sliced, torn into pieces

Instructions

For the sandwich

  • Melt the oil in a large skillet over medium-high heat.
  • Add the onion and peppers and cook for 3-4 minutes.
  • Add the beef and brown, breaking into small pieces. Drain if necessary.
  • Add the steak sauce and broth. Stir.
  • Season with salt and pepper.
  • Reduce heat and let simmer until the sauce is reduced.
  • Toast buns as desired.
  • Serve buns topped with meat mixture and a few spoonfuls of the cheese sauce.

For the cheese sauce

  • Melt the butter in a sauce pan over medium-high heat.
  • Stir in the flour and cook about 1 minute, whisking.
  • Slowly add the milk while whisking.
  • Cook for 2-3 minutes, whisking continuously, until thickened.
  • Reduce heat to low and add the cheese.
  • Stir until the cheese is melted and thick.

Notes

Also great made using Monterey jack or pepper jack cheese.

Nutrition

Calories: 615kcal | Carbohydrates: 36g | Protein: 36g | Fat: 36g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 831mg | Potassium: 722mg | Fiber: 2g | Sugar: 12g | Vitamin A: 534IU | Vitamin C: 29mg | Calcium: 440mg | 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)

Country Sausage Gravy

There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time. Creamy, meaty (sausage AND bacon!) and packed full of great flavors. Amazing flavors, unlike any gravy I’ve ever had.

Country Sausage Gravy

Even Better Made Over Charcoal

I like to make this country sausage gravy in a large cast iron skillet over charcoal. There’s just something about being outside early in the morning cooking up a big batch of gravy for breakfast over a hot charcoal fire. Of course you can cook it just as easily on the stove top.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

I usually serve this gravy over biscuits, but it would be incredible on a chicken-fried steak. For that matter, it’d be incredible on anything that requires sausage gravy.

Also try my country breakfast tots.

Country Sausage Gravy
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5 from 1 vote

Country Sausage Gravy

There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time.
Course Gravy
Cuisine American
Keyword gravy, sausage
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 658kcal
Author From the BBQ Pit Boys

Equipment

Ingredients

For the gravy

Serving suggestions

  • Hot baked biscuits
  • Chicken-fried steak

Instructions

  • Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stovetop over medium-high heat.
  • Add bacon and cook until crispy. Remove to paper towel-lined plate.
  • Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.
  • Add the butter to skillet and melt.
  • Add in the onion and cook until just soft.
  • Add the garlic and cook for 1 minute.
  • If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.
  • Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.
  • Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.
  • Add the chicken bouillon cube and stir.
  • Add in the sage, thyme, and cayenne. Mix well.
  • Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.
  • Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.
  • Serve over hot biscuits or chicken-fried steak.

Notes

You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.

Nutrition

Calories: 658kcal | Carbohydrates: 16g | Protein: 25g | Fat: 54g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 939mg | Potassium: 579mg | Fiber: 1g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 2mg

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)