Tag: recipe

Outback Steakhouse Blue Cheese Vinaigrette (Copycat Recipe)

You know the old saying, “Don’t judge a book by its cover”? Well, that’s what I first thought after making this Outback Steakhouse blue cheese vinaigrette copycat recipe. I mean, heck, it isn’t the most attractive dressing ever. But then I poured it over my fresh homemade garden salad and thought “Yee haw! Now THAT’S good!”. Two great flavors (a classic vinaigrette and blue cheese) come together to make me one happy guy. Give me extra, because I really love this dressing!

Outback Steakhouse Blue Cheese Vinaigrette (Copycat Recipe)

Is There A Such A Thing as Too Much Blue Cheese?

As much as I am a fan of blue cheese, I actually have a ‘blue cheese limit’. I just cannot do the big chunks. That’s the beauty of making this Outback Steakhouse blue cheese vinaigrette copycat recipe at home. I got the blue cheese crumbles to be just my size. Perfect on a salad.

That Self-Control Thing

I used to bring a fru-fru bottle of dressing to the table when I had salads. You know, some fancy glass thing. The dressing looked pretty. The salad looked pretty. And next thing you know, the bottle’s half empty. It’s borderline embarrassing to admit, but it is the sign of a great dressing and salad. To try and help myself with this ‘problem’ I use little condiment cups instead. I fill a cup with the dressing in the kitchen. I keep the bottle of dressing in the kitchen. So in theory, I just use what’s in that cup. It’s a good-sized, normal serving of dressing.

However…. the kitchen’s not that far away…. And sometimes the dressing’s just so delicious (like this one) that I ‘accidentally’ wander back in and put a little more dressing into my cup.

I’m a work in progress, what can I say!

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This dressing is super-easy to make. You can use your store-brand Italian dressing mix if you want.

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Also make and devour my Outback Steakhouse Ranch dressing!

Copycat Outback Steakhouse Blue Cheese Vinaigrette
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5 from 2 votes

Outback Steakhouse Blue Cheese Vinaigrette (Copycat Recipe)

A totally different take on a blue cheese dressing.
Course Salad Dressing
Cuisine American
Keyword copycat, salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 28kcal

Equipment

Ingredients

Instructions

  • Place all but blue cheese into a small blender or a Mason jar. Pulse or shake a few times to combine.
  • Add the cheese crumbles and pulse or shake a few more times.
  • If dressing sits for a while before using, give it a quick stir or shake before serving.

Notes

Substitute gorgonzola for a creamier, milder dressing.

Nutrition

Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 89mg | Potassium: 25mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 0.1mg

Nutritional values are approximate.

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Nacho Cheese Ranch Popcorn Seasoning

I found my Kryptonite. I go weak in the knees when I toss my popcorn in some nacho cheese ranch popcorn seasoning. I start speaking funny. I lose track of time. There’s only one thing that matters: getting the popcorn from the bowl and into my mouth. No small bowl, either. None of this ‘single serving’ stuff. I’m going in big and I’m not going to feel guilty about it either. I love this seasoning. It’s the right amount of cheesy goodness and the right amount of ranch deliciousness. I can’t get enough of it!

Nacho Cheese Ranch Popcorn Seasoning

You Don’t Need Much!

You can ‘dust’ your popcorn with nacho cheese ranch popcorn seasoning. You know. ‘Show it’ some flavor. I wouldn’t. I’m just saying you could. Me, I’m going for maximum flavor and maximum orange fingers. You know what I’m talking about. That moment you wait for after you eat the last popcorn kernel. The moment that you can lick your fingers! Oh yeah!

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Also try some smoky nacho cheese popcorn seasoning.

Nacho Cheese Ranch Popcorn Seasoning
Print Pin
5 from 1 vote

Nacho Cheese Ranch Popcorn Seasoning

A wonderfully tasty popcorn seasoning that's guaranteed to turn your fingers orange!
Course Seasoning
Cuisine American
Keyword popcorn, seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 49kcal
Author Inspired by a recipe from Amy’s Cooking Adventures

Equipment

Ingredients

Instructions

  • Mix all ingredients together.
  • To use, sprinkle or spoon over hot popped popcorn and stir or toss.

Notes

Add a little cayenne for a little kick!

Nutrition

Calories: 49kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 578mg | Potassium: 5mg | Sugar: 0.02g | Vitamin A: 71IU | Calcium: 50mg | Iron: 0.01mg

Nutritional values are approximate.

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Blimpie’s Roast Beef and Provolone Sub In A Tub

I’ve been on a ‘sub in a tub’ journey lately. I just love the ease and flavor from a quick salad that mimics my favorite sandwiches. I can make them the night before in just minutes. They’re great at home, at the office, on a picnic… anywhere! Today I had a Blimpie’s roast beef and provolone sub in a tub. I use a mix of 50/50 iceberg and green leaf lettuce to start with. I add a little chopped onion and tomato. And then comes the sliced roast beef sandwich meat and provolone cheese. Topped with my favorite salad dressing, this is my kind of lunch!

Blimpie's Roast Beef and Provolone Sub In A Tub

Eating Out Of A Tub Is Fun

I don’t know why I love eating my Blimpie’s roast beef and provolone sub in a tub out of a tub so much. Heck, I was eating at home. I have salad bowls and plates. Too many of them in fact. But there’s something about eating out of a tub. One thing I’ve noticed is that the salad and dressing seem to mix better. Easier. Nothing is flying off my plate as I stir, getting that dressing on every salad ingredient.

Prep Ahead For Easy Salads

I spend a few minutes a few times a week preparing the ingredients I need for my subs in a tub. In one container I place a mix of lettuces, chopped to bite-sized pieces. In another, chopped Roma tomato. Why Roma? I’ve found them to be tastier and easier to chop. And cheaper. I just make sure that they are good and ripe. Last, I have a container for chopped onion. I cut the sandwich meat and cheese when I make the salads, though I could easily prepare them ahead of time too.

No Rules…

There’s not any really rules here. Guidelines, maybe. Suggestions as to what you should add. If you’re going to be strict and really duplicate the sub, you’re going to want to pretty much follow the ingredients below. But you can also treat them as just ideas, adding what else you love as you go!

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Also try a delicious Subway rotisserie-style chicken sub in a tub.

Blimpie's Roast Beef and Provolone Sub In A Tub
Print Pin
5 from 1 vote

Blimpie’s Roast Beef and Provolone Sub In A Tub

Eating out of a tub is fun!
Course Salad
Cuisine American
Keyword sub in a tub
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 103kcal

Equipment

Ingredients

Instructions

  • Place the lettuce into your tub or onto a plate.
  • Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce.
  • Slice the cheese and add to the lettuce along with the tomato and onion.
  • Sprinkle with salt and pepper to taste.
  • Serve with your favorite dressing.

Notes

This salad can be made a day ahead. Just cover and store in the fridge.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1269IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 1mg

Nutritional values are approximate.

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Buffalo Rib Tips

Sure I love smoked ribs. My favorite are St. Louis-style, or trimmed spareribs. Nice and meaty and a little fatty. I can definitely eat my share of them. But my favorite part of spareribs is the rib tips. Those little end pieces that most people don’t pay attention to. They’re fantastic. A bit fattier than the ribs themselves. Crazy tender. And oh so flavorful. Usually I have them sauced up in BBQ sauce. But not today. Today was even more special. It was time to make Buffalo rib tips. Just like the Buffalo wings that I also love so much, but made with rib tips. These are easily some of the best things I’ve ever had.

Buffalo Rib Tips

No Picky Tips

I am not that picky when it comes to trimming my rib tips. I cut them off the ends of the rack of spareribs and into bite-sized pieces. Then, I barely trim them. That part is up to you. They can be fairly fatty, and some could probably use a little trimming. I don’t mind if some pieces are big and some are small. If consistency is your thing, feel free to cut them all equally-sized. It won’t change how great these Buffalo rib tips taste. They’re amazing.

A Sports Bar Favorite?

I’m convinced that these would make for the perfect bar food. Heck, I’d head down to my local sports bar watering hole and order a basket of these and watch the game on the big screen. I might even order a beer or two with them. And I’d have one heck of a great time, too, because they’re amazing. Better than wings? Hmmmmm. Let’s say just as great and leave it at that. They really should be on everyone’s menu!

I got the ideas for these deliciously yummy bites from Kevin Bludso.

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Visit my other site, For The Wing, for all things chicken-wing!

Buffalo Rib Tips
Print Pin
5 from 1 vote

Buffalo Rib Tips

Tender delicious bites with just the right amount of heat!
Course Appetizer
Cuisine American
Keyword Buffalo, rib tips
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 278kcal

Equipment

Ingredients

For the smoker

For the deep-fryer

For the Buffalo sauce

Instructions

For the smoker

  • Fire up your smoker for smoking at 250 F. Add a few chunks of wood. I prefer fruit woods for rib tips, but post oak and hickory are great too.
  • Place the rib tips in a large bowl and season well. Toss to make sure they are coated evenly with the seasoning.
  • Add rib tips to the smoker and cook for 2 hours. They will turn a deep brown color and will be nearly cooked through.
  • Remove and let cool while you set up the deep-fryer and make the Buffalo sauce.

For the deep-fryer

  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
  • Cut the rib tips into smaller bite-sized pieces if desired.
  • Working in batches if needed, fry the rib tips for 2 1/2 minutes, turning as they fry. The edges will crisp up a little as they fry.
  • Remove to a paper towel-lined plate or wire rack to drain then transfer to a large bowl.

For the Buffalo sauce

  • Place butter in a saucepan over medium heat.
  • Once melted, stir in the hot sauce, cayenne and chicken bouillon.
  • Stir until smooth.
  • Pour over rib tips and stir or toss to coat.
  • Serve immediately.

Notes

Serve with blue cheese or ranch dressing for dipping!

Nutrition

Calories: 278kcal | Carbohydrates: 1g | Protein: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1141mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1149IU | Vitamin C: 30mg | Calcium: 13mg | Iron: 0.2mg

Nutritional values are approximate.

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Beer-Battered Fried Radishes

It’s not uncommon for me to have deep-fried foods in my thoughts. I had just finished off a great batch of smoked deep-fried wings. I was looking for the next thing to immerse in hot oil. I’ve done all the ‘usual’. Pickles. Jalapenos. You know. But… I hadn’t tried beer-battered fried radishes. I used my go-to beer-batter. For dipping, I made a roasted garlic aioli but blue cheese or ranch dressing would’ve sufficed. The radishes have a little heat to them. Not like jalapenos of course, but they’d definitely make for a great treat for those that can’t take that heat. They keep a little of that crunch and there’s extra crunch from the batter. They’re easy, fun, and delicious!

Beer-Battered Fried Radishes

Crunch Selected

How you slice your radishes helps determine how crunchy your beer-battered fried radishes are going to be. Thinner means less crunch, thicker means more. Fry time also comes into play. Longer time in that oil can make the batter crunchier but the radishes not so much. And last, there’s the drain and cool time. Don’t let them sit out too long before serving. Serve them hot, but not scalding.

I know, it sounds like a lot of rules. But it’s easy. Try a few and see what you think. Maybe you want them thicker. Or thinner. Maybe you want them fried longer. Or less. If I made it sound complicated, it’s not because they’re great no matter what and it all comes down to personal preference!

If you’re serving these up for a party, maybe throw a few deep-fried Hooters pickles on the plate alongside the radishes. That way everyone can enjoy a nice mix of deep-fried happiness!

These radishes are the perfect side for my batter-fried pork tenderloin sandwiches.

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Of course there’s nothing wrong with some good ole beer-battered mushrooms too!

Beer-Battered Fried Radishes
Print Pin
5 from 1 vote

Beer-Battered Fried Radishes

Tasty and different!
Course Appetizer
Cuisine American
Keyword deep-fried, radishes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Get happy time 12 hours
Servings 4
Calories 363kcal

Equipment

Ingredients

For the radishes

For the garlic aioli (make first)

Instructions

For the garlic aioli (make first)

  • Heat oven to 400 F.
  • Trim off the top of each head of garlic and remove any loose outer skin.
  • Place garlic heads on a piece of foil, cut-side up.
  • Drizzle with the oil and season with salt and pepper.
  • Wrap heads up in foil and bake 50-60 minutes or until the garlic is soft.
  • Remove, unwrap and let cool.
  • Squeeze the heads to remove the garlic cloves. Mash with the back of a knife.
  • In a small mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, cayenne pepper and mashed roasted garlic.
  • Refrigerate for 12-24 hours.

For the radishes

  • Heat 2-3" of oil to 375 F in a deep-fryer or Dutch oven.
  • In a large bowl, whisk together the beer, all-purpose flour, garlic powder, salt, pepper and parsley flakes until a batter forms. You may have to add more beer if it's too thick but don't add too much! Just a little at a time. If the batter gets too thin add a little flour and whisk.
  • Add in the sliced radishes and toss to coat.
  • Working in batches, deep fry the radishes until golden brown.
  • Remove to a paper towel-lined plate or baking sheet with a wire rack to drain.
  • Serve with the garlic aioli for dipping.

Notes

Make the garlic aioli the day ahead.
You might have leftover aioli. It’s great on hamburgers!
Depending on the size of the radishes and how thick or thin you cut them, you might have extra batter. Just deep-fry more of them!

Nutrition

Calories: 363kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 830mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg

Nutritional values are approximate.

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BBQ Velveeta Smash Burgers

There was a block of Velveeta cheese sitting in my fridge. Most of it was gone. But not all. What was I going to do with the last 3 inches of Velveeta? Put it on crackers, maybe? That’s not a bad idea. But BBQ Velveeta smash burgers are a much, much better idea. Velveeta’s job in life is to melt and get gooey good and a smash burger is a darned good place to do that. These are not complicated burgers. But the combination of BBQ sauce and Velveeta works for me. These make for an easy, quick and delicious meal!

BBQ Velveeta Smash Burgers

Need More?

You can put whatever you want on these burgers. Me, I like them simple. But anything that works for you will work on these burgers. Bacon. Lettuce. Tomato. Mayonnaise. Yeah, mayonnaise (in my opinion, an often-overlooked great addition to any burger). Go for it!

It’s Really Easy

These BBQ Velveeta smash burgers are pretty easy to make. And they’re fun. And mighty tasty. We aren’t doing anything fancy here. We make some burgers, top them with Velveeta, get that melty, and slap them on some buns slathered with BBQ sauce. Oh, and add a few red onions for a little crunch.

If you want more toppings, go for it. They’re your burgers. Sometimes I keep them simple, like these so I get the simple (but great) tastes of beef, cheese and BBQ sauce.

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.

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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, especially if you have a bunch of them cooking at once.

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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 overcook the burger and that’s where a dome comes in handy.

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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.

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Also try my bacon cheddar ranch smash burgers! Looking for sliders instead? Try my beef bouillon slider smash burgers instead!

BBQ Velveeta Smash Burgers
Print Pin
5 from 1 vote

BBQ Velveeta Smash Burgers

You can put whatever you want on these burgers.
Course Main
Cuisine American
Keyword smash burgers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 446kcal

Equipment

Ingredients

Instructions

For the smash burgers

  • Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
  • Toast buns as desired. You can do this on the grill or however you desire.
  • Add the balls of ground beef to the griddle. Let them cook untouched for 2 minutes then flatten out with a spatula or burger press.
  • Season the tops liberally with salt and pepper and cook another minute.
  • Flip the patties and season again.
  • Let the patties cook until you start to notice a little char along the edges.
  • Top patties with the Velveeta and let cook another 30 seconds to melt the cheese. For maximum Velveeta meltiness, cover with the dome to speed the process.
  • Divide BBQ sauce between the cut sides of the buns. Don't be shy!
  • Remove the patties and place on bun bottoms.
  • Add red onions.
  • Devour immediately.

Notes

After you make a few smash burgers the process becomes very easy and always delivers great results.

Nutrition

Calories: 446kcal | Carbohydrates: 30g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 485mg | Potassium: 423mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 4mg

Nutritional values are approximate.

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Brother Jimmy’s Buttermilk Ranch Salad Dressing

I have tremendous self-control around delicious Ranch dressings. Ok, no I don’t. Not even close to it. And Brother Jimmy’s buttermilk Ranch salad dressing is absolutely no help at all either. This is one crazy-good dressing. It doesn’t have a lot of ingredients but yet it comes out fantastically Ranch-y. Perfectly creamy.

Brother Jimmy’s Buttermilk Ranch Salad Dressing

The Theory Behind Dressing Cups

I thought I was being smart when I bought these little cups for serving great dressings like Brother Jimmy’s buttermilk Ranch salad dressing. I figured, “Ha!” I’ll just put a single serving amount on the plate and hide the rest in the fridge. That way I won’t use an embarrassingly huge amount of dressing on my salads. Problem? Solved.

Nope.

First, I fill them up all the way to the top. Second, well, more than one cup comes in the box when it arrives. That’s not helpful. And third, well, the fridge isn’t that far away.

I tried. But this dressing is so good it does not help with self-control. Sorry.

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This dressing is great on salads. It’s also perfect for dipping my restaurant-style deep-fried mushrooms!

Brother Jimmy’s Buttermilk Ranch Salad Dressing
Print Pin
5 from 1 vote

Brother Jimmy’s Buttermilk Ranch Salad Dressing

This is one crazy-good dressing.
Course Salad Dressing
Cuisine American
Keyword buttermilk, Ranch, salad dressing
Prep Time 5 minutes
Get happy time 12 hours
Total Time 12 hours 5 minutes
Servings 12
Calories 163kcal

Equipment

Ingredients

Instructions

  • Whisk together all ingredients in a medium bowl.
  • Cover and refrigerate overnight.

Notes

Stir before serving.

Nutrition

Calories: 163kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 329mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 0.1mg

Nutritional values are approximate.

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Caesar Parmesan Pasta Salad

A pasta salad can be like a blank canvas for your tastes. This Caesar Parmesan pasta salad is proof of that. Half of the ingredients we ended up adding were not in the original recipe. The pasta, dressing, and Parmesan were. After that, we ran with it. Mostly because of what we had on hand. And of course, because we like what we like. So why not make it with the things we love?

Caesar Parmesan Pasta Salad

Some of This. Some of That.

We added roasted red bell pepper to our Caesar Parmesan pasta salad for starters. A lot of recipes call for bell pepper, but usually raw. We liked the roasted ones that come in a jar. We chop them up and freeze them. They work well in pasta salads (after giving them a good drain and pat dry). We also added thawed frozen peas. That ‘pop’ from the peas always adds a nice touch to any pasta salad. Red onion adds a good crunch and heat. For cheese we went with Monterey Jack, but any decent softer cheese would do. Mozzarella. Pepper jack. Even extra sharp cheddar. Any of those and others are great in this!

If you want a bit more ‘zing’ use zesty Italian dressing instead of the ‘usual’ stuff.

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Also try my sweet roasted red pepper macaroni salad.

Caesar Parmesan Pasta Salad
Print Pin
5 from 1 vote

Caesar Parmesan Pasta Salad

Great flavor and texture with a deliciously easy dressing!
Course Side
Cuisine American
Keyword Italian, pasta salad
Prep Time 25 minutes
Cook Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 415kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta per package instructions.
  • Drain well and let cool.
  • Transfer pasta to a large mixing bowl and add the remaining ingredients.
  • Stir well.
  • Cover and refrigerate at least one hour before serving.

Notes

Stir again before serving.
If the salad dries out a bit, add more salad dressings in equal (but small ) amounts and stir.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 805mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 1mg

Nutritional values are approximate.

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Subway Rotisserie-Style Chicken Sub In A Tub

Used to be, ham and bologna were about the only sandwich meats I knew of. That was long ago. Now, rotisserie-style chicken is a favorite. Where was it when I was a kid? Then, it was sandwiches. Now, it’s more salads. Salads like this Subway rotisserie-style chicken sub in a tub. That great rotisserie chicken flavor on an easy-to-make salad. Only minutes spent preparing, for minutes of happiness!

Subway Rotisserie-Style Chicken Sub In A Tub

I Look Forward To Salad Week

I usually have what I call ‘salad week’ here. An entire week of salads for lunch or dinner. I go to the grocery store and I grab fresh ingredients, then prepare them all at once. Or most of them. The items that hold up well are prepared ahead of time. The rest I do the day-of. That way, I can make my Subway rotisserie-style chicken sub in a tub in no time at all the next day. I just grab my favorite dressing, and it’s time to eat.

No Rules…

There’s not any really rules here. Guidelines, maybe. Suggestions as to what you should add. If you’re going to be strict and really duplicate the sub, you’re going to want to pretty much follow the ingredients below. But you can also treat them as just ideas, adding what else you love as you go!

…Except

Ok, I kind of lied. I do have one rule. But it’s not just about this salad. It’s about all salads. And that is: Season it. Always add a little salt and pepper to your salad at the end. Greens need seasoning. Tomatoes need it too. And so do onions. You don’t have to go crazy with it, but add some. A little salt and pepper make a huge taste difference to a salad. It makes a good salad great!

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Also try a Jimmy John’s Bootlegger Club sub in a tub!

Subway Rotisserie-Style Chicken Sub In A Tub
Print Pin
5 from 1 vote

Subway Rotisserie-Style Chicken Sub In A Tub

Eating out of a tub is fun!
Course Main
Cuisine American
Keyword sub in a tub
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 99kcal

Equipment

Ingredients

Instructions

  • Place the lettuce into your tub or onto a plate.
  • Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce.
  • Slice the cheese and add to the lettuce along with the tomato and onion.
  • Sprinkle with salt and pepper to taste.
  • Serve with your favorite dressing.

Notes

This salad can be made a day ahead. Just cover and store in the fridge.

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 155mg | Potassium: 352mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1269IU | Vitamin C: 11mg | Calcium: 176mg | Iron: 1mg

Nutritional values are approximate.

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The Best Marinade for Grilled Chicken

Oh how I do love firing up a grill for some chicken. That wonderful aroma that fills the air. My stomach growling in anticipation. Be it on a gas grill or over charcoal, I love my chicken. I’m usually a boneless, skinless thigh kind of guy. I love the extra flavor that the fattier cuts give me. But, breasts will do just fine too. Or any bone-in piece. Heck, just as long as it’s chicken. I always marinate first, using what I consider to be the best marinade for grilled chicken. This marinade adds flavor, makes the meat tender, and keeps everything nice and juicy. Perfect every time!

The Best Marinade for Grilled Chicken

Flavor Galore

I call this the best marinade for grilled chicken because time and time again, using it has resulted in perfectly flavored, moist chicken. Oh I’ve tried my share of bottled marinades (I really do like the marinades from Brianna’s), and there are some really great ones on the market. But they aren’t cheap. And few are as tasty as this one. Just combine the ingredients, add the chicken, and let it get happy for 2-4 hours. Then it’s time to fire up the grill and get to making greatness!

Plus, I wanted to use the word ‘galore’ in a blog post. And now I have.

Baste Away

If you love this marinade as much as I do, you can also use it as a basting sauce. Just reserve some of the mix before adding it to the chicken. Then, brush it onto the meat as it cooks. Boom. Things just got even better!

Grill Flare-Ups

Fats in meats can cause flare-ups on your grill. That’s usually ok. Just move the meat to a part of the grill that isn’t over direct flames and the fire will die down. Oils in your marinades, though, can cause flare-ups and worse, impart a bad flavor to your meats. This marinade does contain oil. To prevent flare-ups, shake any excess marinade off your meat before transferring it to the grill. I usually start my meats off over indirect heat, a little ways away from the flames. The oils will drip down harmlessly into the grill. Then I can move the meat over to direct heat if I am looking for a good sear or those pretty grill marks.

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Also try my delicious steak marinade!

The Best Chicken Marinade
Print Pin
5 from 1 vote

The Best Marinade for Grilled Chicken

Great perfectly flavored, moist chicken…. Every time.
Course Marinade
Cuisine American
Keyword chicken, marinade
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Servings 8
Calories 227kcal

Ingredients

For the chicken

  • 3 pounds chicken thighs or breasts or any other cuts

For the marinade

Instructions

  • Place the chicken in a large resealable container.
  • In a small bowl, whisk together the remaining ingredients. Taste. You may want to add more garlic and/or salt.
  • Pour over the chicken. Seal the container and give it a few good shakes.
  • Refrigerate for 2-4 hours, Shake the container every hour or so so that every piece gets some marinade time.
  • Grill as desired. I recommend shaking off any excess marinade before placing the chicken onto a hot grill.

Notes

If you want, reserve some of the marinade before adding to the chicken and use it to baste the chicken as it cooks.

Nutrition

Calories: 227kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 887mg | Potassium: 216mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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