recipe Archives - Page 23 of 206

Grilled Bacon and Cheese Stuffed Mushrooms

These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.

Easy Cleanup

These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.

8-Inch Aluminum Dutch Oven Liner Pans | Disposable Cake Pan and Extra Deep Aluminum Foil Pans for Baking, Freezing, and Storage | Durable Aluminum Round Baking Pans | 10 Count

You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.

You can also make these on a Char-Broil Big Easy.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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

Also try my grilled bacon-wrapped jalapeno-stuffed olives.

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5 from 1 vote

Grilled Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.

Course Appetizer

Cuisine American

Keyword mushroom, stuffed

Prep Time 15

Cook Time 45

Servings

Calories 159kcal

Author Inspired by a recipe from Julia’s Album

Equipment

Shallow Disposable Aluminum Pans

Ingredients

8 ounces mushrooms 12-16 small whole mushrooms
4 tablespoons butter melted
kosher salt to taste
4 ounces cream cheese softened
½ cup Parmesan cheese shredded or grated
¼ cup Mozzarella cheese shredded
2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
¼ small green bell pepper (plus more for garnish if desired) chopped very fine
cayenne pepper to taste
paprika to taste
parsley chopped, for garnish, if desired

Instructions

Preheat your oven to 400 F.
Spray a small disposable pan with non-stick spray.
Clean the mushrooms and remove the stems.
Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
Pour the remaining butter into the baking dish.
Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
Remove from the oven.
Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
Sprinkle tops of the mushrooms with paprika.
Fire up your grill for cooking at 400 F.
Transfer the pan to the grill and cook 15-20 minutes or until the stuffing is hot.
Garnish with more bacon, bell pepper and parsley if desired and serve.

Notes

Try to use mushrooms that are equal in size so they are all done at the same time.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Grilled Butterflied Chicken Legs

Grilled butterflied chicken legs aren’t new to the grilling scene but they have really grown in popularity since the price of wings has skyrocketed over the last few years. Even though wing prices are starting to come back down, I’ve found these legs to be a great (dare I say better?) main dish no matter what. They cook quickly and very evenly. They eat like thighs but are usually much cheaper. I sauced mine with an OG BBQ sauce. The sauce and skin got a nice little char on them, making this some of the best chicken I’ve had. Over charcoal or gas, this is a winner.

It’s Really Easy. And Delicious.

Don’t be intimidated by the prospect of making grilled butterflied chicken legs. Butterflying the legs is super-easy, especially after you finish the first one. Just cut down the bone first, then alongside the bone, pulling the meat flat around it. I thought they looked a little odd at first, kind of ‘bat-like’ but the (minimal) amount of time it takes to do is worth it in the end. Butterflying also gives you a ‘peak inside’ as it were, allowing you to trim out any tough pieces before cooking. That’s a win.

I don’t mess around when it comes time to sauce my legs. I like a good bit of sauce and that means I need a good brush. And one with a long handle. The grill gets hot and saucing (in particular, heavy saucing) takes a bit of time. No reason to sacrifice some arm hair saucing dinner, I’ve always said.

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

My quick fix BBQ beans are a great side for these legs.

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5 from 1 vote

Grilled Butterflied Chicken Legs

Over charcoal or gas, these legs are a winner.

Course Main

Cuisine American

Keyword chicken legs

Prep Time 15

Cook Time 45

Servings

Calories 551kcal

Ingredients

Instructions

Set up your grill for cooking at 400 F. I prefer to use a charcoal grill set up for indirect and direct cooking, but you can use any grill you want. You can also cook the chicken over direct heat entirely but the cook time will be shorter and you'll have to watch out that you don't burn them.
Place the legs onto a cutting board. Working one at a time, hold the legs so that the least-meaty part of the drumstick (known as the shallow side) is on top. Using a sharp knife (I prefer to use a paring knife), make a cut down from the top of each leg down to the bottom, cutting all the way to the bone right down the center.
Push the meat down and away from the bone while cutting along the sides of the bone from top to bottom. I use my thumb to slide between the meat and bone, pushing the meat down and away from the bone. Make sure you don't cut all the way through the meat. You'll end up with a relatively flat piece of meat on each side of the bone, with the mostly detached bone in the middle. I take this opportunity to trim out and tough bits, like tendons, that might be present on the legs so they are more tender.
Season both sides of the butterflied legs. Don't be shy. For extra flavor, refrigerate the wings for 1 hour before grilling.
Place legs onto the grill bone-side down.
Grill for 25-30 minutes or until the internal temperature reaches 145 F.
Flip the legs and cook until they reach 165 F, another 5-10 minutes. The legs are now bone-side up.
Sauce the butterflied legs liberally with BBQ sauce, flip and with move to direct heat.
Cook for 5 more minutes.
Sauce the tops of the legs and flip.
Cook another 5 minutes over direct heat to get the meat-side of the legs a little char.

Notes

I like my chicken to have a nice little char to it. Not burned, but just a little crunch here and there.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Sous Vide Grilled Chicken Breast

Salad week was coming. Every few weeks we switch to making salads for a while. Our favorite protein for salad is sous vide grilled chicken breast. My worst fear is that the chicken will not impress. That it’ll be chewy and as dry as the desert. Well, no tough, dry chicken here. This chicken comes out crazy juicy, super tender and big-time packed with flavor. Perfect for salads, thanks to a slow cooking process using an immersion circulator. It’s also got a lightly smoky flavor with a great light char. That’s thanks to a few minutes on a hot grill.

The Best Chicken For Salads

I used fresh thyme sprigs when I made this sous vide grilled chicken breast. The thyme flavor isn’t overpowering (I used 2 sprigs per breast). If you want a pronounced herb flavor, add more. You can also use any other fresh herb that you like. You can also leave it out and still have wonderfully tasty chicken. Just don’t be shy with the salt and pepper. This is the time to add flavor, before it’s cooked.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Anova Culinary Sous Vide Precision Cooker Nano 2.0

You can use this same recipe for cooking bone-in chicken breasts instead.

Also try my sous vide turkey breast roast.

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5 from 1 vote

Sous Vide Grilled Chicken Breast

The perfect chicken for sandwiches or salads.

Course Main

Cuisine American

Keyword chicken, sous vide

Prep Time 15

Cook Time 1 15

Servings

Calories 534kcal

Author Inspired by a recipe from 40 Aprons

Equipment

Immersion Circulator

Ingredients

2 chicken breasts boneless, skinless, trimmed of excess fat
2 teaspoons olive oil
kosher salt
freshly ground black pepper
4 sprigs fresh thyme more or less, to taste.
non-stick spray olive oil or vegetable oil-based, or use duck fat spray for even more flavor

Instructions

Fill a container with water. Add your immersion circulator and get the temperature to 146.5 F.
Brush the chicken breasts with the oil.
Season well with salt and pepper. Get the seasoning on all sides and don't be shy with it.
Transfer the chicken to a sealable vacuum bag. Add the sprigs of thyme on top.
Seal the bag using a vacuum sealer.
Transfer the bag to the heated water and cook for 1 hour.
Remove the bag from the water.
Remove the chicken. Discard the thyme and pat the chicken dry with a paper towel.
Fire up your grill for direct cooking over high heat. We're not looking to cook the chicken (it's already fully cooked). We just want to get some grill marks on it and add some texture.
Lightly spray the chicken with non-stick spray (you could also use more olive oil if desired) and transfer to the grill. Grill for just a minute or two and rotate 90 degrees and cook another minute or two.
Flip and repeat on the other sides to get grill marks.
Remove and let rest 5 minutes before serving.

Notes

Great anywhere you need cooked chicken, like chicken salad or on top of greens for a great garden salad.

Nutrition

Nutritional values are approximate.

Anova Culinary Sous Vide Precision Cooker Nano 2.0

Quick Fix Parmesan Garlic Potato Chips

I am a big chicken wing fan. I’m always trying out new sauces and seasonings. When I tried Parmesan garlic from Croix Valley on wings, I loved it. And I also knew it’d be great on some quick fix potato chips. And, oh me, was it ever! No lightly-flavored lame-o chips here. Each and every chip is PACKED with flavor. As much flavor as you ever wanted and dreamed of! You own this! Herby. Cheesy. Garlicky. Goodness. Quick fix Parmesan garlic potato chips are a big winner.

Don’t Be Shy With The Seasoning

There’s nothing complicated going on here. The ‘hardest’ part of making quick fix Parmesan garlic potato chips is being sure that you are nice and gentle with the chips when you toss them to coat them. Don’t be shy with the seasoning. You aren’t making store-bought, lightly seasoned, barely-tasty chips. Go big.

Croix Valley Chicken Wing Bundle

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want wavy chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Also try my quick fix desert heat potato chips. And my quick fix mango chile-lime ones too!

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5 from 1 vote

Quick Fix Parmesan Garlic Potato Chips

You don't need to grab the expensive chips when you make quick fix Parmesan garlic potato chips.

Course Snack

Cuisine American

Keyword potato chips, quick fix

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Author Inspired by a recipe from Simple Comfort Food

Equipment

Ingredients

4 cups wavy potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
½ tablespoon Croix Valley Parmesan Garlic wing seasoning more or less, to taste

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

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)

Smash Burgers with Zesty Sauce

Oh me. This is why today was a happy day. A very happy day. I made smash burgers with zesty sauce. Nothing could make me happier. Perfectly cooked patties with that awesome smash burger crust. Lettuce. Onion. And then there’s the sauce. The amazing sauce. Everything good is in the sauce. Including soy sauce. That’s where this sauce went from fantastic to amazing.

The Best Burger Sauce?

I can’t say enough how great these smash burgers with zesty sauce were. And they checked one of my required boxes for burgers: messy. The messier, the better. If it isn’t messy it doesn’t have enough ‘stuff’ on it. These burgers have stuff and then some.

Making these burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill (I use my Weber), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.

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

Also try my steakhouse smash burgers.

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5 from 1 vote

Smash Burgers with Zesty Sauce

The perfect burgers with the perfect sauce.

Course Main

Cuisine American

Keyword smash burgers

Prep Time 15

Cook Time 20

Servings

Calories 721kcal

Equipment

Ingredients

For the sauce (makes extra)

½ cup mayonnaise
1 teaspoon cayenne pepper
1 teaspoon prepared mustard
1 teaspoon white vinegar
1 teaspoon lemon juice
¼ teaspoon kosher salt
¼ teaspoon sugar
2 teaspoons ketchup
1 dash soy sauce

For the burgers

1 pound ground beef formed into four 4-ounce patties
kosher salt to taste
ground black pepper to taste
4 hamburger buns
4 slices cheddar cheese or American cheese
4 pieces iceberg lettuce torn or chopped
4 slices tomato
4 slices onion
6 slices dill pickle

Instructions

For the sauce

Combine all ingredients. Refrigerate at least 30 minutes before serving.

For the burgers

Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
Toast the buns as desired.
Make the burgers by first spreading some of the sauce on the bun bottoms.
Add a burger patty.
Add onion, lettuce, tomato and pickle slices.
Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Nutritional values are approximate.

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

Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but does not lack in taste. These herb roasted potatoes are a great go-to recipe. The potatoes have a wonderful light herb flavor. They’re creamy buttery inside (you can also use fingerling potatoes for even more buttery creaminess!). And they have one of my favorite things: crunchy skin.

Consistency Means Better

Make sure your potatoes are pretty much all equal in size when you make these herb roasted potatoes. You don’t want a bunch of big pieces mixed in with small ones or the cook times will vary. You’ll end up with big not-quite-done-potatoes and little over-done ones. You don’t want that. So if you have to, halve them or even quarter them to get them all the same sizes. You can also make this dish with either baby red potatoes or fingerlings.

Grab A Grill Basket

I also like to make these potatoes on my grills, either gas or charcoal or even electric. I use a grill basket like this one. It makes cooking them super easy, and I don’t have to worry about anything falling between the grill grates. Clean-up is also super easy. Grill baskets are a win and a must-have for grilling!

Weber Deluxe Grilling Basket

Also try my parmesan broccoli potatoes.

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5 from 1 vote

Herb Roasted Potatoes

I’m always up for a quick side dish that lacks in effort but not taste. These herb roasted potatoes are a great go-to recipe

Course Side

Cuisine American

Keyword roasted potatoes

Prep Time 15

Cook Time 30

Servings

Calories 92kcal

Author Based on a recipe from Life’s Ambrosia

Equipment

Ingredients

1 ½ pounds baby potatoes halved if needed
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon rubbed sage
½ teaspoon dried thyme
½ teaspoon ground black pepper

Instructions

Preheat oven to 450 F.
Rinse potatoes and pat dry.
In a medium bowl combine the remaining ingredients.
Add the potatoes and stir gently to coat.
Spray a baking sheet with non-stick spray or use a silpat.
Dump potatoes out onto the baking sheet and spread out evenly.
Bake for 30 minutes or until the potatoes are tender and have a nice golden lightly crispy skin.

Notes

Try to use potatoes that are roughly all the same size so they’ll cook at the same rate.

Nutrition

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)

Steakhouse Smash Burgers

Oh man did these steakhouse smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that has a little tang that’s not so strong it hides all the great burger flavors. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. I love smash burgers and this right here is exactly why. You can’t beat them, from ease-of-cooking to fantastic flavor, they’re always a winner.

The Perfect Smash Burgers

Making steakhouse smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill (I use my Weber), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce. Once you have the steps down you’ll be cranking out smash burgers all day long with ease.

Of course you can use any toppings you want. Sometimes I just go with cheese. These burgers don’t have to be all fancy fru-fru. They just have to be great (and they are!).

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

Also try my smash burgers with zesty sauce.

Print Pin

5 from 1 vote

Steakhouse Smash Burgers

Get those patties nice and thin and use quality fresh toppings.

Course Main

Cuisine American

Keyword smash burger

Prep Time 15

Cook Time 22

Servings

Calories 578kcal

Equipment

Ingredients

For the sauce

2 tablespoons mayonnaise
2 tablespoons steak sauce the bolder the better

For the burgers

1 pound ground beef formed into four 4-ounce patties
kosher salt to taste
ground black pepper to taste
4 burger buns
4 slices cheddar cheese or American cheese
4 slices onion
4 pieces iceberg lettuce torn or chopped
4 slices tomato
6 slices dill pickle

Instructions

For the sauce

In a small bowl, whisk together the mayonnaise and steak sauce.
Refrigerate until ready to use.

For the burgers

Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
Season the burger patties with salt and pepper on both sides. Don’t be shy with the seasoning.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they’ve reached your desired doneness and the cheese is melted. Remove from the grill.
Toast the buns as desired.
Make the burgers by first spreading some of the sauce on the bun bottoms.
Add a burger patty.
Add onion, lettuce, tomato and pickle slices.
Slather the top bun with more of the sauce and serve.

Notes

Patties 4-5 ounces in weight work best.

Nutrition

Nutritional values are approximate.

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

Quick Fix Barbecue Potato Chips

It’s happened to all of us. You buy a big ole bag of BBQ potato chips at the store. You open the bag and dive in and find… sadness. Half the chips aren’t seasoned. And the other half barely taste like BBQ. My quick fix barbecue potato chips solve this problem and will rid you of chip sadness in just 5 minutes. And it really can’t get any easier. Chips. Seasoning (which I picked up from Croix Valley Foods!) . Done. BBQ flavor on every chip. Not in hiding, either. Out front, up front and delicious!

The More Seasoning, The Better

Any time I make quick fix barbecue potato chips I have only one rule about the seasoning step: don’t be shy. Heck, we’re here for BBQ-flavor. Do it. And then add some more. Just be real gently tossing the chips because you don’t want to break them. And you don’t want to shake off the seasoning!

Croix Valley Chicken Wing Bundle

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want wavy chips, preferably. Also, and frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Also try my quick fix Parmesan garlic potato chips.

Print Pin

5 from 1 vote

Quick Fix Barbecue Potato Chips

You don't need to grab the expensive chips when you make quick fix barbecue potato chips.

Course Snack

Cuisine American

Keyword potato chips, quick fix

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Author Inspired by a recipe from Simple Comfort Food

Equipment

Ingredients

4 cups wavy potato chips A few good handfuls worth. I recommend wavy chips, and no need to get the expensive stuff, store brand is fine
½ tablespoon Croix Valley Barbecue wing seasoning more or less, to taste

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

Always be gentle stirring the chips.

Nutrition

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)

Bacon and Cheese Stuffed Mushrooms on the Char-Broil Big Easy

These bacon and cheese stuffed mushrooms on the Char-Broil Big Easy are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. Sure, I did.

Eat ‘Em Like Popcorn

These disposable Dutch oven pans are perfect for making these bacon and cheese stuffed mushrooms on the Char-Broil Big Easy. They’re the perfect size for this recipe and they’re the perfect size for the Big Easy basket or bunk bed basket. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my Big Easy dishes.

8-Inch Aluminum Dutch Oven Liner Pans | Disposable Cake Pan and Extra Deep Aluminum Foil Pans for Baking, Freezing, and Storage | Durable Aluminum Round Baking Pans | 10 Count

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

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

You can also make these on a grill.

Print Pin

5 from 1 vote

Bacon and Cheese Stuffed Mushrooms on the Char-Broil Big Easy

These are the perfect easy appetizers.

Course Appetizer

Cuisine American

Keyword mushroom, stuffed

Prep Time 15

Cook Time 45

Servings

Calories 159kcal

Author Inspired by a recipe from Julia’s Album

Equipment

Ingredients

8 ounces mushrooms 12-16 small whole mushrooms
4 tablespoons butter melted
kosher salt to taste
4 ounces cream cheese softened
½ cup Parmesan cheese shredded or grated
¼ cup Mozzarella cheese shredded
2 slices bacon (plus more for garnish if desired) cooked and finely chopped
¼ green bell pepper (plus more for garnish if desired) very finely chopped
cayenne pepper to taste
paprika to taste
parsley chopped, for garnish, if desired

Instructions

Preheat your oven to 400 F. Spray a small disposable pan with non-stick spray.
Clean the mushrooms and remove the stems.
Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
Pour the remaining butter into the baking dish.
Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
In a medium bowl, combine the cream cheese, Parmesan, Mozzarella, bacon, bell pepper and a pinch or so of cayenne. Add salt to taste.
Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Place in a small disposable pan that will fit onto the Big Easy or place directly on a Big Easy basket or Bunk Bed Basket.
Sprinkle tops of the mushrooms with paprika.
Fire up your Big Easy and let it get good and hot.
Transfer the basket and/or pan to a Big Easy basket and place into the cooker. Cook 15-20 minutes or until the stuffing is hot.
Garnish with more bacon, bell pepper and parsley if desired and serve.

Notes

Try to use mushrooms that are all about the same size so they are all done around the same time.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Copycat Freddy’s Fry Seasoning

One of my favorite side dishes to make are crispy homemade French fries. The thin ones. The kind with crunch on the outside and fluffy yummy inside. I like to season my fries with something tasty, something a bit different than salt and pepper or adobo seasoning (actually a big favorite of mine). This copycat Freddy’s fry seasoning is perfect on hot-out-the-fryer fries. I mean like crazy good. The added sweetness and earthiness of the seasoning adds a totally different flavor than if I’d just used salt and pepper. I go heavy on this seasoning, it’s really flavorful!

Make A Batch. Keep It On Hand.

There’s only one thing I’d do differently next time I make this copycat Freddy’s fry seasoning: make a bunch more. It’s great on burgers. Baked potatoes. Cottage cheese. Just about anywhere that you think you should be using salt and pepper, use this instead.

I didn’t have turmeric on hand the first time I made this. A good substitute is dry mustard, which is what I went with. It’s a perfect replacement. You can also use cumin if you don’t have turmeric, but I’d use a bit less than the recipe calls for for the turmeric.

If I make a big batch of seasoning I like to keep it in these big spice bottles. I use blue painters tape to write the contents on the bottles. The tape comes off easily when if used up the seasoning!

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try my copycat Freddy’s burger seasoning.

Print Pin

4.67 from 3 votes

Copycat Freddy’s Fry Seasoning

This fry seasoning is perfect on hot-out-the-fryer fries.

Course Seasoning

Cuisine American

Keyword French fry, seasoning

Prep Time 5

Cook Time 5

Servings

Calories 56kcal

Ingredients

5 teaspoons kosher salt
5 teaspoons sugar
2 teaspoons smoked paprika
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric you can substitute dry mustard or cumin
1 teaspoon granulated onion you can substitute onion powder
1 teaspoon granulated garlic you can substitute garlic powder

Instructions

Combine all ingredients.
To serve, sprinkle on freshly-fried or baked fries and toss gently to season evenly.

Notes

Keep in an air-tight container until ready to use.

Nutrition

Nutritional values are approximate.

AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included