This is my take on the McDonald’s Big Mac. Grilled, of course. This is one mighty fine burger. You might have to do ‘the hunch’ because it’s gonna drip on ya. And ya might have to press down a bit on it because it’s a tall burger. We’re not messing around here, this is the classic Big Mac, with a wonderful twist. You can’t go wrong with a grilled Big Mac. In my opinion a grilled burger beats out any other burger every day of the week. Well, ok I might say it’s tied with a smash burger. Either way, this is a great burger.
Grilled Is Better, I Think
I’m not a big fan of any burger that isn’t cooked over fire, so these burgers have that Big Mac taste along with that great grill flavor. They’re big, messy, and delicious! Oh, and they’re bigger! Heck, you can make them as big as you want!
There are a lot of variations on brines for poultry. I use this chicken brine because it is super simple and can be easily modified to impart different, though subtle, flavors into the meat. It doesn’t matter whether you grill your chicken, roast it, or deep fry it. You’ll end up with tender, juicy meat in the end.
Great For A Batch Of Chicken
This makes enough for a family pack of chicken wings, or about 4 large chicken breasts. You’ll want to double (or triple) the amount for a whole chicken. Keep in mind that you don’t normally end up with crunchy skin (unless you coat the chicken) when you brine. You’re adding flavor. Lots of it.
These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth. They are very, very good. The original inspiration came from Chris over at the Nibble Me This blog site. Check Chris’ site out. He always posts great grilling and smoking ideas. These peppers are no exception.
Fire Up And Get To Enjoying!
Since we are currently remodeling our kitchen we made these entirely on our ancient Weber gas grill. A charcoal would add that special charcoal-infused flavor. You could even use a flat-top grill. No matter what you use to make them, these sausage-stuffed grilled sweet peppers are fantastic.
For a spicy version, just substitute hot Italian sausage. Keep going and use shredded pepper jack instead of the Italian blend.
You could get by not skewering the peppers when you put them on the grill. You’ll want to be a bit more careful turning them if you do. You don’t want to toss them around on the grill or you’ll lose the stuffing. The skewers give you a bit more control over them.
Since our kitchen is being remodeled, we prepare all of our meals on the grill. But that doesn’t mean we have to have hot dogs and hamburgers every night!
We love these deluxe hobo packets. Now, to be true to the name, you need to make them in foil pouches, but I made such a big batch I would’ve ended up with 14 packets! Instead I used a large aluminum pan.
Everyone Into The Pan!
These deluxe hobo packets taste just as good if not better the day after you’ve made them. You can use whatever you have on hand – add squash, carrots, anything! And make sure to get plenty of the delicious broth from the bottom of the pan in each and every bite!
We love these hobo packets. Now, to be true to the name, you need to make them in foil pouches, but I made such a big batch I would’ve ended up with 14 packets! Instead I used a large aluminum pan.
Course Main
Cuisine American
Keyword packets
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 504kcal
Author Mike
Ingredients
1poundsmoked sausagecut into bite-sized pieces
4medium potatoescut into 1/2″ cubes
1medium green cabbagecut into bite-sized chunks
1large sweet onioncut into chunks
1medium green pepperchopped
1medium sweet red pepperchopped
1poundchicken tenderloinsor breast, cut into bite-sized pieces
Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand. And whatever toppings you enjoy. We kept them pretty simple. There’s nothing fancy going on here. Just a quick and easy salad-for-dinner.
Perfect Salads In No Time
If you have the time, slow cook the beef a little longer for a more tender, flavorful filling. I like to let mine simmer with the lid on for at least two hours. I add a bit of water if the mixture gets too dry. It’s not really a necessary step but I think the beef gets more flavor. All the way through.
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.
I was looking for an easy side for dinner the other night. That usually means salad greens with dressing and croutons. Nothing fancy. But, then I remembered I’d bookmarked this awesome idea for cucumber roulades from Kraft. They’re normally served as appetizers, but they also work great as sides in the place of salads.
A Great Party Favor
These cucumber roulades are a family favorite. I’m often asked to bring them to get-togethers. You can take all of the ingredients with you. You’ll want to cut and scoop out the cucumbers ahead of time. Then just make them ‘on site’ in just minutes. If you like roasted red peppers (and we do), the Italian Roasted Red Pepper dressing from Kraft is great on these cucumber roulades. But, you can substitute any flavorful vinaigrette that you like.
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli coleslaw. My wife sent it to me and asked that I make it for her to take to work for lunch. And of course, I did! Ya know, to like stay in good graces. Well, not only did I stay on her good side I got a great slaw too!
Different And Delicious
I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. It’s light and crunchy and really delicious. This recipe makes for a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
I was really surprised at how much I liked this oriental Ramen broccoli coleslaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup. This is a totally different, great change from all those countless fries that have met their demise in a pool of ketchup. Put that ketchup away, you don’t need it any more!
Dip Everything In Sight
This maple mustard dipping sauce also makes for yummy chicken finger dipping! Oh, and corn dogs? They absolutely scream for this sauce! This sauce takes anything good and makes it a whole lot better.
Don’t skimp on the maple syrup. Don’t reach for that high fructose corn syrup stuff. Get the real thing.
Do you always put ketchup on your fries? Or maybe mayonnaise? Well, try this great maple mustard dipping sauce for a change. It has the kick of yellow, Dijon and stone ground mustards, with the sweetness of real maple syrup.
I have to admit, I’m not the world’s best at vegetable sides. My go-to list for main dishes is much longer. This is something I’ve been working on…. slowly. I prefer sides with a little kick. This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.
Try A Variation Of Seasonings
I keep a variety of Cajun seasonings on hand, from Chef Paul’s version to Slap Ya Mama and everything in-between. Each has its own flavor, its own twist. They all make dishes like Chef Paul Prudhomme’s Cajun cauliflower different. I just hope he wouldn’t be offended if I’m not always using his brand’s seasoning! Sorry Chef! (RIP)
This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.
