Tag: recipe

Garlic Cheeseburgers

If you’re going to make garlic cheeseburgers, don’t do it halfway. Don’t just sprinkle a bit of garlic salt on a patty and call it done. No. Get some garlic in there. Everywhere. In the patties. On the patties. On the buns. And then add some more. These aren’t sorta-garlic burgers. Nope. Your goal is to make sure no vampires would dare come within 500 feet of you. Get ready for it. Here comes the garlic!

Garlic Cheeseburgers

Nothing Fancy. Just Delicious.

You’re not going to find a much easier burger to make than these garlic cheeseburgers. We’re not making some fru-fru $22 brew pub burger here. And we’re not making some burger that you’re going to make for that first date, either. These are gonna hang with you for a while, so to speak. So share them with close friends and loved ones. The ones that won’t mind the garlic. A lot of garlic.

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

Still craving more garlic flavor? Sprinkle some Holy Garlic! seasoning on top of your burgers just before serving.

Garlic Cheeseburgers
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5 from 1 vote

Garlic Cheeseburgers

Plenty of garlic flavor in every bite!
Course Main
Cuisine American
Keyword burgers, garlic
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 566kcal

Equipment

Ingredients

For the burger seasoning

For the garlic butter

  • ½ cup butter
  • 2 teaspoons garlic minced

For the burgers

  • 8 hamburger buns
  • 1 ½ pounds ground beef
  • garlic salt to taste
  • 8 slices American cheese

Instructions

For the burger seasoning

  • Combine all ingredients in a small bowl.

For the garlic butter

  • Melt the butter over medium-low heat in a small skillet.
  • Add the garlic and stir.
  • Keep warm until ready to use, stirring often.

For the burgers

  • Fire up your grill for direct cooking.
  • Brush some of the garlic butter mixture onto the sliced sides of the buns and toast on the grill.
  • Place the ground beef in a large bowl.
  • Sprinkle with the seasoning.
  • Using your hands combine the seasoning and meat.
  • Form into 8 small equally-sized balls.
  • Add meat to the grill. Push down with a spatula to flatten into patties.
  • Season the tops of the burgers with a small pinch of garlic salt.
  • Cook 4-5 minutes per side, flipping once, or until the desired doneness is achieved.
  • Brush burger patties with any additional garlic butter and top with cheese.
  • Let melt slightly.
  • Serve patties on toasted buns and enjoy!

Notes

Keep the seasoning on hand for all your burgers.

Nutrition

Calories: 566kcal | Carbohydrates: 31g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1623mg | Potassium: 444mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 421mg | Iron: 4mg

Nutritional values are approximate.

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

Sous Vide Snow Crab Legs

I am not a crab specialist. Crab connoisseurs would watch me crack crab legs and dig out the meat and probably giggle. Things fly everywhere. But I get the job done. And I absolutely love the final result. I could eat crab all day. That usually means grilling them. Or boiling them. This time, though, I tried sous vide snow crab legs. Let me tell you, this is my go-to way for perfect crab legs from here on. It’s easy, quick, and the result is deliciously fantastic!

Sous Vide Snow Crab Legs

Flavor-Packed Crab Greatness

The flavor in these sous vide snow crab legs is fantastic. At least in my case, I added butter (and lots of it) and Old Bay seasoning (and lots of that too!). This is not the time (in my opinion) to be shy with either one. I want messy, crazy-good crab and that’s exactly what I got. I cannot wait to make these again.

Remember, the crab legs are already cooked (steamed, actually). You’re just warming them up and adding flavor. And making sure you’re not losing any flavor like you would if you just boil them.

You can use this same recipe for larger crab legs, too. I’d add some more time to warm them up, so I’d start with 45 minutes and maybe go as long as an hour.

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 shrimp cocktail.

Sous Vide Snow Crab Legs
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5 from 1 vote

Sous Vide Snow Crab Legs

Beyond delicious!
Course Appetizer or Main
Cuisine American
Keyword crab legs, sous vide
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1
Calories 254kcal

Equipment

Ingredients

  • 1-2 pounds snow crab legs thawed
  • 2 tablespoons unsalted butter
  • ¼ cup Old Bay seasoning more or less, to taste. optional
  • dipping sauces clarified butter, cocktail sauce, whatever you prefer!
  • lemon for serving, if desired

Instructions

  • Heat your water to 140 F using your immersion circulator.
  • Place the crab legs into a large (1 gallon) resealable bag. You may have to separate the legs at the joints to get them to fit. You want them to all fit in the bottom of the bag.
  • Add enough water to the bag to just cover the legs.
  • Add the butter and Old Bay seasoning.
  • Lower the bag into the warmed water. Use a clip to clamp the bag to the side of your container, keeping the bag open. You do not need to vacuum seal the bag or remove any air from it, just make sure that the legs are below the water line.
  • Heat the legs for 30-45 minutes or until heated through.
  • Remove and drain the bag into a colander.
  • Let cool slightly before serving.

Notes

Great served with clarified butter for dipping.

Nutrition

Calories: 254kcal | Carbohydrates: 12g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 8mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 6mg

Nutritional values are approximate.

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

Roasted Red Pepper Polenta

Polenta. Just saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. Polenta is and always will be my favorite side dish. I consider it to be decadent even though its history is more as a peasant dish. The roasted red pepper in this polenta doesn’t over-power that great corn flavor, but it’s there, lightly smoky, lightly sweet.

Roasted Red Pepper Polenta

Quality Broth Makes Great Polenta

I always make my polenta using homemade chicken broth or stock. I believe it makes a really big difference in the richness of the dish. You can substitute water, but you’ll find chicken broth or stock to be much, much better. This roasted red pepper polenta deserves only the best ingredients to make it truly great!

Mezzetta Roasted Red Bell Peppers, 16 Ounce
Mezzetta Roasted Red Bell Peppers, 16 Ounce

I use Bob’s Red Mill Polenta, which is found at just about any grocery store around us. On the off-chance you can’t find Bob’s, follow Chef Vivian Howard’s rule: don’t buy a polenta with more than one ingredient on the label. Bob’s has just one, corn.

Roasted Red Pepper Polenta
Print Pin
5 from 1 vote

Roasted Red Pepper Polenta

Polenta. Just the saying the word makes me happy. Creamy. Pleasantly filling. Great plain but also a great base for many different of flavors. 
Course Side
Cuisine American
Keyword polenta, roasted red pepper
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 310kcal
Author Based on a recipe from Guy Fieri

Equipment

Ingredients

Instructions

  • Place peppers into a food processor or blender and process until smooth.
  • Add the broth to a medium saucepan along with the salt and red pepper puree. Bring to a boil.
  • While stirring, slowly add in the polenta.
  • Reduce heat to a simmer and stir continuously for 3 minutes.
  • Cook the polenta for 35-40 minutes, stirring often, scraping the bottom of the pan to prevent sticking. I use a flat wooden spoon for this. If the polenta starts to splatter you can place a lid on the pot, but put it on loosely so moisture can still escape.
  • Stir in the Parmesan and butter.
  • Serve.

Notes

Also great with cheddar or pepper jack cheeses.

Nutrition

Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1025mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 163mg | 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)

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day. Tender meatballs (you can use pre-cooked or make your own, whatever floats your boat!). Creamy sauce (I could’ve eaten a bowl of the sauce when no one was watching). Just what I wanted. Simple comfort food at its best.

Slow Cooker Meatball Stroganoff

Super Easy And Delicious

I used store-bought meatballs from the freezer section because, hey, they were on sale! That and I didn’t have time to make meatballs from scratch for this slow cooker meatball stroganoff. If you do use homemade meatballs make sure you cook them fully first. You do still want to get a bit of a sear on the outside. Texture is important when cooking in a slow cooker and that sear will give you just that. Plus the yum-yums leftover in the pan after browning the meatballs really makes the sauce taste fantastic. Don’t just throw the meatballs into the crockpot as is, brown them first!

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Mongolian beef.

Slow Cooker Meatball Stroganoff
Print Pin
5 from 1 vote

Slow Cooker Meatball Stroganoff

Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day.
Course Main
Cuisine American
Keyword crockpot, meatballs, slow cooker
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 323kcal

Equipment

Ingredients

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the meatballs and brown on all sides to give the meatballs a little texture. Remove to a slow cooker sprayed with non-stick spray.
  • Add the tomato paste, Worcestershire sauce, salt and flour to the skillet. Scrape up any yum-yum bits that are on the bottom of the skillet and saute for 1 minute.
  • Stir in the broth and reduce the heat to medium and bring to a simmer.
  • Stir in the sherry.
  • Fold in the sour cream. Stir well and pour over the meatballs.
  • Cover and cook on low for 4 hours.
  • Serve over hot cooked egg noodles.

Notes

Also good served over pasta or rice.

Nutrition

Calories: 323kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 366mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

My local grocery store puts the hot-out-of-the-roaster rotisserie chickens near the entrance for a reason. They know the aroma will drive me crazy and get me to hankerin’ for rotisserie chicken. What they don’t know is it actually makes me crave my quick fix rotisserie chicken-seasoned potato chips instead! Yep, that same great flavor as the classic chicken, all on a crunchy chip! Ready in minutes, these are some highly addictive snacks! I recommend making a big batch and serving these at the next game party at your house. Everyone will be pleasantly surprised as they enjoy these totally different chips!

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

Go Heavy On The Seasoning

I recommend that you use a ‘heavy hand’ when it comes time to add the seasoning to your quick fix rotisserie chicken-seasoned potato chips. Get some on each and every chip. Front and back. Edge to edge. Be gentle with the chips as you stir them, too. Even with thick chips you might break them if you stir them too hard. Nice and easy is what you are looking for. No one wants broken, dinky-sized chips. They want big, crunchy, heavily-seasoned chips!

I prefer to use wavy chips for this recipe. The ridges capture the seasoning better, so more sticks to the chips. That’s why we’re here, right? More seasoning!

McCormick Perfect Pinch Rotisserie Chicken Seasoning, 5 oz
McCormick Perfect Pinch Rotisserie Chicken Seasoning, 5 oz

Also try my quick fix parmesan garlic potato chips.

Quick Fix Rotisserie Chicken-Seasoned Potato Chips
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5 from 1 vote

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

For something different, you can't beat these chips!
Course Snack
Cuisine American
Keyword potato chips, quick fix
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 452kcal
Author Inspired by a recipe from Simple Comfort Food

Equipment

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
  • Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
  • Serve immediately.

Notes

Be gentle when stirring to avoid breaking the chips.

Nutrition

Calories: 452kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 448mg | Potassium: 1020mg | Fiber: 3g | Sugar: 1g | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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 Campbell’s Bean and Bacon Soup

When I was a young kid, barely knee-high to a grasshopper, bean and bacon soup was by far my favorite canned soup. I remember cold days, playing in the snow, only to run inside to a big ole bowl of hot, satisfying soup. Well, a few years later I now enjoy my copycat Campbell’s bean and bacon soup. Same great taste, same great texture, and still as satisfying as ever. This is one great bowl full of deliciousness! And best of all it tastes just like I remember from years ago.

Copycat Campbell's Bean and Bacon Soup

No Ham Stock? No Problem.

The recipe for this copycat Campbell’s bean and bacon soup calls for a few cups of ham stock. I dunno about you, but I don’t have any ham stock on hand. In fact, I don’t think I’ve ever made ham stock. I probably should. But until then I have to take a little shortcut and use ham base. Ham base is something I do have on hand because I found that it makes for the best slow cooker ham and bean soup! It is crazy packed with flavor and is well worth finding in your local grocery store or online!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my copycat Hamburger Helper beef noodle!

Copycat Campbell's Bean and Bacon Soup
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4.80 from 5 votes

Copycat Campbell’s Bean and Bacon Soup

It really is "M'm m'm good."
Course Main
Cuisine American
Keyword copycat, soup
Prep Time 14 minutes
Cook Time 3 hours 30 minutes
Soaking time 12 hours
Servings 10
Calories 219kcal
Author Inspired by a recipe from CD Kitchen

Equipment

Ingredients

Instructions

  • Place the beans in a large bowl. Add enough water to cover them by 2". Let them soak overnight.
  • Drain the beans and place in a large pot or Dutch oven over medium-high heat.
  • Crumble in the bacon and add the carrots, celery, onion, thyme, garlic, tomato paste, pepper, water and ham stock.
  • Bring to a boil then reduce heat to a simmer, stirring continuously to dissolve the tomato paste.
  • Cover and simmer for 3 hours or until the beans are tender. About 30 minutes in, taste the liquid and add salt and pepper to taste.
  • Ladle out 2 cups of the soup into a bowl and let cool slightly. Transfer to a blender (working in batches if needed) and process until smooth. Pour the pureed soup back into the pot and stir.
  • Stir in the vinegar and liquid smoke.
  • Taste and add more salt and pepper as needed.
  • Serve hot.

Notes

If you don’t have ham stock you can make your own or substitute water. To make your own, combine 2 teaspoons of ham base with 2 cups of water in a small sauce pan over medium-high heat. Stir until the ham base dissolves. Use the liquid as a substitute for the ham stock.

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 208mg | Potassium: 743mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3294IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

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

Garlic Herb Sous Vide Potatoes

I’ve lost count of how many times we’ve made these garlic herb sous vide potatoes in the last week or two. The weather has been nice and that meant grilling. I was looking for an easy side. Now, I didn’t make these potatoes on the grill, but I did finish them there. You can finish them in a skillet on the stovetop too. Either way, they’re packed with wonderful garlic and herb flavors.

The perfect side dish

The potatoes are cooked perfectly. They’re velvety creamy inside. Finishing them off over high heat adds a nice crunchy layer. These potatoes make for a great side dish.

Garlic Herb Sous Vide Potatoes

As written, the amounts of dried herbs used infuse a good amount of flavor into these garlic herb sous vide potatoes. We like our potatoes to pack flavor. If you’re a little on the ‘less is more’ side when it comes to dried herbs, I’d suggest using slightly less thyme and oregano. You can change your mind and add a bit more when you are browning the potatoes after they’re cooked.

If you prefer to finish the potatoes on a grill, no problem! Just use a cast iron skillet or griddle over direct high heat.

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 (not sous vide) seasoned green beans and potatoes.

Garlic Herb Sous Vide Potatoes
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5 from 1 vote

Garlic Herb Sous Vide Potatoes

The best, creamy delicious potatoes!
Course Side
Cuisine American
Keyword potatoes, sous vide
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 91kcal
Author Inspired by a recipe from Izzy Cooking

Equipment

Ingredients

Instructions

  • Fill a container with water. Add your immersion circulator and set the temperature to 190 F.
  • Meanwhile, prepare the potatoes by washing and then cutting into 1" cubes.
  • Place potatoes into a large bowl. Drizzle with 1/2 tablespoon of the oil.
  • Sprinkle with the remaining ingredients (minus the remaining oil).
  • Toss gently to coat well and evenly.
  • Transfer the potatoes to a vacuum bag. Spread them out in one layer. Use more than one bag if you have to. Seal.
  • Place bags in pre-heated water for 1 hour.
  • Remove bag from water. Open the bag and pour the potatoes into a large bowl. Dab lightly with a paper towel to remove and excess moisture.
  • Heat the last 1/2 tablespoon of oil in a large skillet over medium-high heat.
  • Add the potatoes and let brown on one side, 2-4 minutes. Gently flip the potatoes and brown on the other side.
  • Remove and serve.

Nutrition

Calories: 91kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 416mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 22mg | Calcium: 23mg | 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 Chili Cheese Hamburger Helper

Sure, you can grab a box of Hamburger Helper from the store and make up a batch of stick-to-your-ribs pasta and burger. It’s the perfect one-dish meal. Or you could make this copycat Chili Cheese Hamburger Helper and do what I did: add more cheese! Ok, no, you don’t have to add more cheese. But you could. Ah, the joys of cooking at home, specially when it’s cold out and you need something to warm you up. This dish fits the bill perfectly.

Copycat Chili Cheese Hamburger Helper

It’s Easy. And Changeable.

It really can’t get much easier than this copycat Chili Cheese Hamburger Helper. I’ve been known to change it up a bit sometimes. You definitely don’t have to use elbow macaroni, though it is the classic ingredient for sure. Pepper jack cheese makes for a nice change instead of cheddar. A little kick never hurt anyone. Ground turkey or chicken instead of beef are winners, too! So go crazy with it!

Drain Well For Best Results

Just make sure you do drain the beef (or whatever protein you use) well before adding the rest of the ingredients.

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 pepperoni pizza hamburger helper.

Copycat Chili Cheese Hamburger Helper
Print Pin
5 from 1 vote

Copycat Chili Cheese Hamburger Helper

Hearty and easy.
Course Main
Cuisine American
Keyword beef, copycat, pasta
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 346kcal
Author Inspired by a recipe from Chickens in the Road

Equipment

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it into small pieces as it cooks.
  • Drain off any excess fat.
  • Stir in ALL of the remaining ingredients EXCEPT for the cheese.
  • Bring to a boil then reduce the heat to a simmer.
  • Cover and continue simmering for 12-15 minutes, stirring often, until the pasta is tender.
  • Add the cheese and stir until melted.
  • Turn off heat and let dish sit uncovered for 5 minutes. The sauce will thicken as it rests.
  • Serve immediately.

Notes

I also like this dish made using sharp cheddar cheese.

Nutrition

Calories: 346kcal | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 2mg

Nutritional values are approximate.

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

Bacon and Blue Cheese French Fries

Oh me. There are few things as dangerous as a plate of bacon and blue cheese French fries. If ever there was something that causes my self-control to go totally out the window, this is it. It all starts with perfectly crispy, delicious French fries. Homemade. Hot out of the deep-fryer. Then comes the blue cheese sauce. That wonderful funky cheese flavor. Creamy with hints of garlic and shallot. Delicious. And finally, bacon. Crispy, smoky, perfectly-cooked bacon. These are the fries dreams are made of.

Bacon and Blue Cheese French Fries

Crazy Good Fries Like No Other

If I’m cooking these bacon and blue cheese French fries 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

If you’d rather not make fries from scratch, you can use frozen ones instead. Just bake the fries per the package instructions, making sure you get them good and crispy. While they’re baking, make the sauce and cook the bacon. Serve hot-out-of-the-oven.

These fries were the perfect side dish for my pub sauce smash burgers.

Bacon and Blue Cheese French Fries
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5 from 2 votes

Bacon and Blue Cheese French Fries

There are few things as dangerous as a plate of bacon and blue cheese French fries.
Course Side Dish or Appetizer
Cuisine American
Keyword French fry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 390kcal

Equipment

Ingredients

For the fries

For the blue cheese fry sauce

Instructions

For the blue cheese sauce (make first and keep warm while making the fries)

  • Add butter to a small skillet over medium heat.
  • Add shallot and garlic. Sauté for 4-5 minutes or until just starting to soften.
  • Add the cheese, milk and pepper.
  • Stirring constantly, raise the heat to medium-high and let the mixture get to a simmer. The cheese should be melted and the sauce will start to thicken.
  • Remove from heat and cover until ready to use.

For the fries

  • Fill a large bowl with cold water.
  • Slice the potatoes into thin, 1/8″-1/4″ sticks. Try to keep them the same thickness.
  • Place fries into the water. Add more water if needed to keep them full submerged.
  • Add the oil to the fryer and plug it in according to the manufacturer’s instructions.
  • Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
  • Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
  • Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
  • Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
  • Let the fries cool to room temperature, about 10 minutes.
  • Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I’ve found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you’re just crisping them up and giving them some color so a little extra potatoes in there isn’t going to hurt. Just don’t over-fill the fryer.
  • Remove the fries to the wire rack again to drain. Season well with salt and pepper. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the seasonings, and toss to season evenly.
  • Transfer the fries to a serving dish and top with the cheese sauce and sprinkle with the bacon.

Notes

You can substitute red onion for the shallot.

Nutrition

Calories: 390kcal | Carbohydrates: 39g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 521mg | Potassium: 990mg | Fiber: 3g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 2mg

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

French Onion Dip Popcorn

Now that it’s a bit cooler out, Sunday afternoons have become our ‘movie time’. We curl up on the sofa and find a classic movie we’ve both always wanted to see. And that means we need a snack to go with it. This French onion dip popcorn was the ideal bowl of crunchy delicious goodness for our latest film choice, Rebel Without A Cause. Quite frankly, I’m not sure which was better. The popcorn or the film!

French Onion Dip Popcorn

Better Than The Dip

You betcha, French onion dip popcorn is packed with that classic dip flavor. A little onion flavor. A little beef bouillon. A bit salty. But hey, don’t stop there. You need more crunch! More onion flavor! Oh yes, bring in the French fried onions! And don’t be shy with them!

Oh. It probably doesn’t need to be mentioned but, yeah, you’re gonna have onion breath.

West Bend Stir Crazy Popcorn Machine Electric Hot Oil Popper Includes Large Lid for Serving Bowl and Convenient Nesting Storage, 6-Quart, Red
West Bend Stir Crazy Popcorn Machine Electric Hot Oil Popper Includes Large Lid for Serving Bowl and Convenient Nesting Storage, 6-Quart, Red

Also try my Cheetos popcorn.

French Onion Dip Popcorn
Print Pin
5 from 1 vote

French Onion Dip Popcorn

Packed with that classic dip flavor!
Course Appetizer
Cuisine American
Keyword popcorn
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6
Calories 1918kcal
Author Inspired by a recipe from The Food Network

Equipment

Ingredients

Instructions

  • If using bagged pre-popped popcorn, spread the popcorn out onto a large baking sheet and place in a pre-heated 350 F oven for 5 minutes to warm the popcorn.
  • Transfer popcorn to a large bowl.
  • Combine the butter and soup mix and drizzle over the popcorn.
  • Add the French fried onions and stir to combine and coat well.
  • Serve immediately.

Notes

Add your favorite snacks too! Peanuts, pretzel sticks… you name it!

Nutrition

Calories: 1918kcal | Carbohydrates: 335g | Protein: 48g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 268mg | Potassium: 1202mg | Fiber: 56g | Sugar: 4g | Vitamin A: 350IU | Calcium: 25mg | Iron: 13mg

Nutritional values are approximate.

Kernel Season's Popcorn Seasoning Mini Jars Variety Pack, 0.9 Ounce (Pack of 8)
Kernel Season’s Popcorn Seasoning Mini Jars Variety Pack, 0.9 Ounce (Pack of 8)