Tag: recipe

Quick Fix Broccoli and Cheese Baked Potatoes

Baked potatoes find their way on our dinner menu with some regularity. Sometimes they are served up as side dishes, but often they are the main course. They’re easy to make, and pretty fuss-free depending how crazy you go when you top them. These quick fix broccoli and cheese baked potatoes are about as easy as you can get. Just bake some potatoes, heat some frozen broccoli and cheese, and boom! A fantastic baked potato is served! Well, ok, I added some bacon bits too but those aren’t that hard either! I just opened the bottle!

Quick Fix Broccoli and Cheese Baked Potatoes

Super Easy, Super Delicious!

I use Green Giant’s frozen broccoli and cheese to top these quick fix baked potatoes. I’ve also been known to make them using my utterly fantastic slow cooker cauliflower (which can also be made with broccoli). If you’re a cheese-aholic like me, you’ll want to try that too.

Try Other Toppings Too

Feel free to peruse the frozen vegetable section in your grocery store. You might find other cheesy vegetables that would be just as good on a baked potato! And if they don’t include a cheese sauce, don’t fret. Just heat them as instructed and then top them with some freshly shredded cheese. Shredding your own is so much better than the pre-shredded 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

Are the bacon bits optional? Maybe. But probably not.

Also try my cheesy mushroom baked potatoes.

Quick Fix Broccoli and Cheese Baked Potatoes
Print Pin
5 from 1 vote

Quick Fix Broccoli and Cheese Baked Potatoes

I use Green Giant's frozen broccoli and cheese to top these quick fix baked potatoes,
Course Main or Side
Cuisine American
Keyword baked, broccoli, cheese, potatoes, quick fix
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 2
Calories 392kcal

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • While the potatoes cool prepare the broccoli per package instructions.
  • Cut the potatoes open. Fluff the insides with a fork if desired. Add butter, and season well with salt and pepper.
  • Divide heated broccoli with cheese sauce between the potatoes and serve topped with bacon bits.

Notes

Don’t be shy when seasoning your potatoes, they need plenty of salt and pepper!

Nutrition

Calories: 392kcal | Carbohydrates: 67g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 20mg | Potassium: 1542mg | Fiber: 5g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 21mg | Calcium: 51mg | 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)

Jalapeno Cheddar Meatloaf

Nothing beats meatloaf when it comes to a quick, easy, delicious dinner dish. Perfect on a cold night. And who doesn’t love the leftovers? Meatloaf sandwiches are one of my all-time favorites! But, no need to have boring meatloaf. Chewy? Ew. Dry? Ew-ier. Boring? No! This jalapeno cheddar meatloaf is what meatloaf is supposed to be. Crazy moist. Lightly spicy. And oh, so tender. I’ll take two slices (but don’t tell anyone)!

Jalapeno Cheddar Meatloaf

Cheesy Greatness

I used cheddar in my jalapeno cheddar meatloaf. I know, Mr. Obvious, right? But you don’t have to go with cheddar. Pepper jack is fantastic, too. Or use a Mexican blend. Any good melting cheese will work.

Want more heat? Use a habanero or serrano pepper instead. Want less? Bell pepper or poblano peppers are a great substitute.

I highly recommend that you shred or grate your 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 Cracker Barrel meatloaf.

Jalapeno Cheddar Meatloaf
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3.50 from 2 votes

Jalapeno Cheddar Meatloaf

Deliciously moist with a nice spicy kick!
Course Main
Cuisine American
Keyword meatloaf, spicy
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings 8
Calories 312kcal

Equipment

Ingredients

For the meatloaf

For the topping

Instructions

For the topping

  • In a small bowl, combine ketchup, brown sugar, and mustard.

For the meatloaf

  • Preheat oven to 350 F.
  • Spray a loaf pan or baking dish with non-stick spray.
  • Place the ground beef in a large bowl.
  • Add the remaining meatloaf ingredients.
  • Using your hands, combine all ingredients but don't over-work the mixture.
  • Transfer to the loaf pan and form into a loaf.
  • Pour the topping over the loaf and spread out evenly.
  • Bake for 1 hour and 10 minutes. Check the internal temperature. The loaf is done once it reaches 160 F. Bake longer if needed.
  • Remove from the oven and let rest for 15 minutes.
  • Drain any excess fat.
  • Using a spoon, spread sauce mixture over top of meatloaf.
  • Slice and serve.

Notes

Great as sandwiches, too!

Nutrition

Calories: 312kcal | Carbohydrates: 11g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 534mg | Potassium: 308mg | Fiber: 1g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 94mg | 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)

Hot Honey Fried Chicken Sandwiches

These hot honey fried chicken sandwiches are why I have a deep fryer. No, I don’t load it up and fry every day. I might want to but I have to pace myself. When I do use it, though, I don’t mess around. I’m not deep frying kale. I could. Nothing wrong with that. But I’d rather go big. These sandwiches are the kind you’re still talking about the next day. Crazy crunchy well-seasoned batter. A spicy sweet sauce. Served loaded up with all my favorite toppings. These sandwiches are not messing around.

Hot Honey Fried Chicken Sandwiches

Chicken Perfection

The chicken in these hot honey fried chicken sandwiches is lacking in nothing. They’re double-battered for that extra crunch. The coating is seasoned and seasoned well. I’m not shy with the seasoning. Oh and then there’s the hot honey sauce. The perfect combination of sweet and heat. Forget those wimpy fast-food chicken sandwiches.

Hot Honey Fried Chicken Sandwiches

Moaning Is Allowed

You’re going to want to do the ‘sandwich hunch’ when you bite into these hot honey fried chicken sandwiches. You know the process. Pick up the sandwich. Lean over the plate. Bite. Drip. Drip some more. See stuff fall out a bit. Repeat. But before taking that last bite, swirl the bread and chicken around on the plate. Sop up all that flavorful goodness. And enjoy.

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 Cajun fried chicken sandwich.

Hot Honey Fried Chicken Sandwiches
Print Pin
5 from 1 vote

Hot Honey Fried Chicken Sandwiches

Forget those wimpy fast-food chicken sandwiches.
Course Main
Cuisine American
Keyword chicken sandwiches
Prep Time 45 minutes
Cook Time 20 minutes
Servings 4
Calories 533kcal

Equipment

Ingredients

For the Chicken

For the Hot Honey Sauce

For the Sandwiches

Instructions

For the Chicken

  • Butterfly each chicken breast by slicing it in half horizontally.
  • Cut each butterflied breast in half, forming two equally-sized chicken breast cutlets.
  • Pound the chicken breasts out until they are the desired thickness. Make sure they have the same thickness throughout, whether you like them thick or thin.
  • Heat 3″ oil in a Dutch oven or deep fryer to 350 F.
  • In a large bowl combine the flour, Old Bay, seasoning salt and pepper.
  • In another bowl beat the eggs with a tablespoon of water.
  • Dredge the chicken breasts in the flour.
  • Shake off excess and dip in the egg mixture.
  • Shake off excess and coat in flour again.
  • Fry 8-10 minutes until golden brown and they measure 165 F.
  • Meanwhile make the hot honey sauce (or make it ahead of time and keep it warm).
  • Transfer to a paper towel-lined plate or wire rack to drain.
  • Brush on both sides with the sauce.

For the Hot Honey Sauce

  • In a small saucepan melt the butter over medium low heat.
  • Add the hot sauce, honey and sesame oil.
  • Bring to a simmer and let simmer until thickened.
  • Reduce heat to low and keep warm until ready to use.

For the Sandwiches

  • Toast buns as desired.
  • Add the cooked chicken.
  • Add pickles, tomato, onion and lettuce.
  • Slather top bun with mayonnaise. Place on the sandwiches and serve!

Notes

Use hot honey for even more of a spicy flavorful kick!

Nutrition

Calories: 533kcal | Carbohydrates: 56g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 2412mg | Potassium: 773mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1021IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 5mg

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

Taco Smash Burgers

It’s gonna be messy. Juices are gonna run down your forearm. Cheese sauce is gonna drip in your lap. Taco sauce is gonna get on your face. That’s how taco smash burgers are supposed to be. Messy. And fantastic. Thin, hot burger patties with the right crust around the edges make for the perfect canvas for great taco flavors.

Taco Smash Burgers

I was going to add variations to these taco smash burgers. But I decided not to. You don’t need variations. I don’t need variations. Just make them like the recipe says and get to devouring them. Don’t over-think them. They’re great. Just enjoy them and look forward to the next time you make them!

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.

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

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.

Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds
Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds

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.

Cuisinart CMD-108 Melting Dome, 9",Stainless steel
Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

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.

3M Scotch-Brite Multi-Purpose Pad Holder 405-R, 4.7 in x 2.8 in x 16 in, 1/Case
3M Scotch-Brite Multi-Purpose Pad Holder 405-R, 4.7 in x 2.8 in x 16 in, 1/Case
3M Scotch-Brite Griddle Cleaning, Quick Clean Heavy Duty Scour Pad, 4 in x 5.25 in, 6 Pads/Pack, For Baked On Food and Cooking Oils, Use on Hot or Cool Griddle
3M Scotch-Brite Griddle Cleaning, Quick Clean Heavy Duty Scour Pad, 4 in x 5.25 in, 6 Pads/Pack, For Baked On Food and Cooking Oils, Use on Hot or Cool Griddle

Also try my bacon guacamole smash burgers!

Taco Smash Burgers
Print Pin
5 from 1 vote

Taco Smash Burgers

Messy goodness with great taco-inspired flavors.
Course Main
Cuisine American
Keyword smash burgers, spicy
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 479kcal

Equipment

Ingredients

For the smash burgers

Instructions

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 with the taco seasoning, mix 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 nacho cheese sauce. If desired, cover in a dome to help the cheese melt and get it warmed completely.
  • Toast the buns. Remove, add the patties and serve with taco sauce, tomato slices and lettuce.
  • Devour immediately.

Notes

The more napkins you use, the better the smash burger.

Nutrition

Calories: 479kcal | Carbohydrates: 27g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 586mg | Potassium: 512mg | Fiber: 2g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 4mg

Nutritional values are approximate.

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

Lemon Pepper Shake ‘n Bake

There’s something about me and coated baked pork chops. My mom made them when I was a kid and I loved them then. I make them now and I still love them. Sometimes I use the stuff right out of the box, and sometimes I make my own. Like this Lemon Pepper Shake ‘n Bake. Same wonderful coating as the classic, but with a wonderful kiss of citrusy lemony yumminess and a little bit of pepper. Lemon and pork go great together.

Lemon Pepper Shake 'n Bake

More Coating. More Better.

I’m not shy with the coating when I use my lemon pepper Shake ‘n Bake mix. I really like that lightly crunchy bread crumb goodness. I get my chops coated all over. Sides too. Then I coat them one more time. I know, that’s probably a little excessive but I love it so!

Use a good lemon pepper seasoning. You want one that is perfectly balanced, no one flavor over-powering the other. That way you’ll end up with the best baked chops!

McCormick Lemon & Pepper Seasoning, 28 oz (Packaging may vary)
McCormick Lemon & Pepper Seasoning, 28 oz (Packaging may vary)

Also try my curry Shake ‘n Bake. Yes, curry.

Lemon Pepper Shake 'n Bake
Print Pin
5 from 1 vote

Lemon Pepper Shake ‘n Bake

A wonderful twist on a traditional baked pork chop coating.
Course Seasoning
Cuisine American
Keyword baked, pork chops
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Calories 466kcal
Author Mike

Equipment

Ingredients

Curry Shake’N Bake

Instructions

Curry Shake’N Bake

  • Combine the dry ingredients in a bowl.
  • Add the oil and stir until the lumps are all gone.
  • Store in an air-right container for up to 2 months until ready to use.

For pork chops

  • Preheat oven to 425 F.
  • Rinse chops and pat dry.
  • Working in batches, transfer chops to a resealable bag.
  • Add lemon pepper Shake'n Bake mix.
  • Seal and shake to coat chops.
  • Shake off excess coating and transfer chops to a foil-lined baking sheet.
  • Bake for 20-25 minutes or until done.

For chicken

  • Preheat oven to 400 F.
  • Working in batches, transfer chicken pieces to a resealable bag.
  • Add lemon pepper Shake'n Bake mix.
  • Seal and shake to coat chicken.
  • Shake off excess coating and transfer chicken to a foil-lined baking sheet.
  • Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Notes

I prefer bone-in pork chops for my Shake ‘n Bake but you can use boneless or chicken instead!

Nutrition

Calories: 466kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Sodium: 2340mg | Potassium: 261mg | Fiber: 5g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg

Nutritional values are approximate.

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

Deluxe Burger Sauce

I was making my standard burgers for dinner the other day. Nothing fancy. But I wanted a little something extra. Something to jazz them up a bit. They aren’t bad burgers to start with, nope. But some deluxe burger sauce might take them over the top, I figured. And I was right.

Deluxe Burger Sauce

A Well-Balanced Simple Sauce

If I had to come up with one word to describe this deluxe burger sauce I’d say ‘balanced’. It’s a little sweet. Oh and there’s a little heat. There are some classic burger flavors, too. And a little of that umami thing. So a bit of everything. Nothing overpowering yet not boring. Great on a burger. That’s what I was after.

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.
Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my BBQ Thousand Island burger sauce.

Deluxe Burger Sauce
Print Pin
5 from 1 vote

Deluxe Burger Sauce

Balanced.
Course Burger Sauce
Cuisine American
Keyword burger sauce
Prep Time 5 minutes
Get Happy Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 101kcal

Equipment

Ingredients

Instructions

  • Combine all of the ingredients in a small bowl.
  • Cover and place in the fridge for at least 30 minutes before serving.

Notes

Stir again before serving.

Nutrition

Calories: 101kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 238mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz
New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Copycat Chili’s Honey Chipotle Chicken Fingers

This is easily one of my favorite chicken recipes, from roasted to fried. Hands down. The coating on these copycat Chili’s honey chipotle chicken fingers is perfect. It adheres to the chicken, bite after bite. It’s got a tremendous, delicious crunchiness to it. I mean crazy crunchy too! And then there’s the sauce. It’s slightly sweet with just the right amount of smokiness and heat. I think it’s fantastic. So fantastic that I doubled the recipe. Why? Because more is better!

Copycat Chili's Honey Chipotle Chicken Fingers

The Perfect Sauce

The honey chipotle sauce for these copycat Chili’s honey chipotle chicken fingers has just the right amount of sweetness. From honey. Yummy honey. There’s just a little bit of heat and smokiness. Chipotle chili pepper is great in a sauce. It adds that bit of a kick from jalapenos. And it adds the flavor and aroma of the smoke used to smoke the jalapenos. It’s great stuff and it’s what really makes this sauce fantastic.

Great On Salads, Too

These chicken fingers are also great on top of a bed of greens for a tremendous fried chicken salad.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum
Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Also try my copycat Chili’s crispy shrimp.

Copycat Chili's Honey Chipotle Chicken Fingers
Print Pin
5 from 3 votes

Copycat Chili’s Honey Chipotle Chicken Fingers

Golden delicious, crunchy chicken fingers with a sweet heat sauce that is to-die for!
Course Appetizer or Main
Cuisine American
Keyword chicken, deep-fried
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 605kcal

Equipment

Ingredients

For the batter

For the breading

For the chicken fingers

  • 8 chicken tenderloins trimmed of any fat, cut into smaller pieces of desired
  • vegetable oil for frying

For the sauce (double if you like a lot of sauce)

Instructions

For the sauce

  • Place all ingredients in a small saucepan over medium heat.
  • Stir and bring to a boil.
  • Reduce heat to a simmer and simmer 2-4 minutes or until thickened slightly.
  • Remove from heat and set aside until ready to use.

For the batter

  • In a shallow bowl or pie plate, combine all of the batter ingredients EXCEPT for the flour. Continue stirring for 30 seconds.
  • Whisk or stir in the flour until smooth.

For the breading

  • In a shallow bowl or pie plate, combine all of the breading ingredients.

For the chicken fingers

  • Heat 3″ of oil in a deep fryer or Dutch oven to 350 F.
  • Working in batches as needed, dip chicken tenderloin pieces into the batter. Shake off any excess.
  • Toss the chicken pieces in the breading and coat well. Do not shake off any excess.
  • Fry wings for about 8 minutes or until golden brown and cooked completely.
  • Remove to a paper towel-lined plate.
  • Serve tenders drizzled with the sauce or serve the sauce on the side for dipping. I do not recommend tossing the chicken in the sauce as it'll knock off the delicious crunchy coating.

Notes

Serve with more sauce and Ranch dressing for dipping!

Nutrition

Calories: 605kcal | Carbohydrates: 108g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2430mg | Potassium: 597mg | Fiber: 3g | Sugar: 52g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 4mg

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

Steak Fingers with Easy White Gravy

I seriously don’t know what came over me. I think it’s been at least 20 years since I’ve had steak fingers. And I’ve never made them at home. But for some reason, I needed them and now. So I made them. These steak fingers with easy white gravy weren’t like the ones I recall from decades ago. Those were kinda tough. Kinda tasteless. These hit the spot. Nothing tough about them. And very tasty. I certainly had no problem devouring a good number of them!

Steak Fingers with Easy White Gravy

I’m A Huge Fan Of These

If I’d had more time, I would’ve made gravy using the grease left over from frying the steak in a pan. But I didn’t. I had to get on with it so I deep-fried the beef and made a simple gravy on the side. These steak fingers with easy white gravy weren’t about recreating the classic step-by-step. They’re more about just getting the flavor and consistency right. And I did. I liked them. A lot.

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

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum
Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Also try my blackened chicken fingers.

Steak Fingers with Easy White Gravy
Print Pin
5 from 1 vote

Steak Fingers with Easy White Gravy

An easy version of the classic.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, steak fingers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 367kcal
Author Inspired by a recipe from A Spicy Perspective

Equipment

Ingredients

For the steak fingers

For the white gravy

Instructions

For the steak fingers

  • Heat 2" of oil to 350 F in a deep fryer or Dutch oven.
  • In a shallow bowl (or pie plate), mix together the flour, Cajun seasoning and baking powder.
  • In another shallow bowl (or pie plate), whisk together the milk, eggs, and Worcestershire sauce.
  • Working in batches, dip the steak strips in the flour mixture. Make sure to coat them well, then shake off any excess.
  • Next, roll the strips in the milk mixture. Shake off any excess.
  • Return the strips to the flour and again coat well.
  • Add strips to the hot oil and fry 1-2 minutes per side, turning once, until golden brown. Remove to a paper towel-lined plate or wire rack while cooking the remaining strips.
  • Serve the steak fingers with the white gravy for dipping.

For the white gravy

  • Place all ingredients in a medium saucepan over medium heat.
  • Whisk while heating, bringing to a slow boil.
  • Reduce heat to a simmer and let simmer until the desired thickness is achieved.

Notes

I like my gravy peppery so I always add a pinch or two of pepper and stir it in before serving.

Nutrition

Calories: 367kcal | Carbohydrates: 23g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 280mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 4mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Cedar-Plank Cool Ranch Doritos

Yep. Cedar-plank cool Ranch Doritos. “Now what in the world is he up to now?” It’s ok if that’s what you’re thinking. My wife certainly thought the same thing. Then she tried them. Then she knew. They’re fantastic! She doesn’t doubt me any more! Well, at least not when it comes to grilled tortilla chips!

Once you have soaked your board you’re only minutes away from enjoying these delicious chips. They take truly almost no time at all. You can easily feed a small crowd with just a few planks and a few bags of chips.

Cedar-Plank Cool Ranch Doritos

Not Just For Show

Cedar-plank cool Ranch Doritos look cool. I think they did. It’s not every day that I see a load of chips going onto the grill. Well, not until I did them at least. Now I see it all of the time. They’re the perfect snack. Or side. The cedar aroma and flavor is not overpowering. It’s subtle. You still get the classic chip flavor. But it’s more pronounced. Stronger. Better. And the chips are crunchier.

These little bites of deliciousness are fantastic hot off the grill.

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

Also try my cedar-plank spicy nacho cheese Doritos.

Cedar Planked Ranch Doritos
Print Pin
5 from 1 vote

Cedar-Plank Cool Ranch Doritos

Nice and crispy, with a hint of cedar smoke.
Course Snack
Cuisine Main
Keyword cedar plank, tortilla chips
Prep Time 1 hour
Cook Time 5 minutes
Servings 4
Calories 147kcal

Equipment

Ingredients

Instructions

  • Soak plank (or planks if you need more than one) in water for at least 1 hour.
  • Fire up your grill to medium-high heat, around 400 F.
  • Place the plank over indirect heat. Add the chips. Close the lid.
  • Let the chips grill for 2-5 minutes. Check them at least once. If they start to turn dark brown or char on the edges, remove them.
  • Let cool slightly before serving.

Notes

Note: If you prefer a stronger cedar flavor and aroma, place your soaked plank over direct heat for a few minutes first. Get a nice char on the plank. Then move it to indirect heat and add the chips.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 196mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg

Nutritional values are approximate.

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

Double R Bar Smash Burgers

I was lucky as a kid because for a while we lived near a Roy Roger’s Restaurant. My favorite burger as a tyke was the Double R Bar burger. It wasn’t anything fancy, pretty much your standard burger, but it was topped with seared ham. Ham. And no ketchup or anything like that for me. BBQ sauce. For some reason my kid taste buds screamed for that combination. Many years later I make them at home, with a slight twist. Beyond the Double R Bar smash burger. I might put a bit more on them than just BBQ sauce, but they’re still mighty darned good.

Double R Bar Smash Burgers

There’s Nothing Wrong With Simple

This isn’t some kinda fru-fru fancy, thick, topped-with-stuff-you-can’t-pronounce burger. It’s a good ole backyard burger. Double R Bar smash burgers just have that slight twist that makes you think “hey, even if it’s simple, it’s special”.

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.

Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black

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.

Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds
Cuisinart CGPR-221 Cast Iron Grill Press (Wood Handle), Weighs 2.1-pounds

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.

Cuisinart CMD-108 Melting Dome, 9",Stainless steel
Cuisinart CMD-108 Melting Dome, 9″,Stainless steel

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.

3M Scotch-Brite Multi-Purpose Pad Holder 405-R, 4.7 in x 2.8 in x 16 in, 1/Case
3M Scotch-Brite Multi-Purpose Pad Holder 405-R, 4.7 in x 2.8 in x 16 in, 1/Case
3M Scotch-Brite Griddle Cleaning, Quick Clean Heavy Duty Scour Pad, 4 in x 5.25 in, 6 Pads/Pack, For Baked On Food and Cooking Oils, Use on Hot or Cool Griddle
3M Scotch-Brite Griddle Cleaning, Quick Clean Heavy Duty Scour Pad, 4 in x 5.25 in, 6 Pads/Pack, For Baked On Food and Cooking Oils, Use on Hot or Cool Griddle

Also try my Ultimate Smash Burgers with Secret Spicy Sauce.

Double R Bar Smash Burgers
Print Pin
5 from 1 vote

Double R Bar Smash Burgers

A fun take on the Roy Rogers hamburger chain's popular burger.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 576kcal

Equipment

Ingredients

For the smash burgers

For the burger topping

Instructions

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 with salt and pepper 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.
  • Meanwhile, place the ham onto the griddle and let brown, cooking for about 2 minutes.
  • Flip and cook another minute to get a little color on the other side. Remove.
  • Toast the buns.
  • Slather one side of each bun with your desired condiments.
  • Remove the patties from the grill and place on top of the bun bottoms.
  • Add the ham, followed by the onion, tomato, lettuce and pickles, as desired.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 576kcal | Carbohydrates: 27g | Protein: 34g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 976mg | Potassium: 648mg | Fiber: 2g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 10mg | Calcium: 317mg | Iron: 4mg

Nutritional values are approximate.

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