recipe Archives - Page 30 of 206

Deep Fried Parmesan Zucchini

It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!

Kick’Em Up

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.

If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.

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

Also try my deep-fried ravioli.

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5 from 1 vote

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want.

Course Side Dish or Appetizer

Cuisine American

Keyword deep-fried, vegetable

Prep Time 10

Cook Time 10

Servings

Calories 188kcal

Equipment

Ingredients

2 large zucchini
1 cup milk
2 large eggs
1 cup all-purpose flour
1 cup plain bread crumbs
½ cup freshly grated parmesan
1 teaspoon Italian seasoning
½ teaspoon garlic powder
vegetable oil for frying

Instructions

Heat oil to 350 F in a Dutch oven or deep fryer. You can also use a skillet.
Rinse the zucchini and pat completely dry. Slice into 1/4" pieces.
Place flour into a pie plate or shallow bowl.
In another pie plate or shallow bowl add the milk. Whisk the eggs into the milk.
In a third pie plate or shallow bowl combine the bread crumbs, Parmesan, Italian seasoning and garlic powder.
Coat the zucchini sliced in the flour. Make sure you get the flour on all sides.
Next, dip the zucchini in the milk mixture, coating completely.
Lastly, roll the zucchini in the bread crumb mixture.
Working in batches if necessary, fry the zucchini slices for 3-4 minutes or until golden brown, turning once or twice.
Transfer to a wire rack or a paper towel-lined plate to drain.

Notes

Serve immediately with Ranch dressing if desired.

Nutrition

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

Deep-Fried Ravioli

I’m by no means the first person to deep-fry ravioli. And there’s nothing particularly new or out-of-the-box amazing about this recipe. But, this is the best version of the yummy little fried bites that I’ve made. It’s my go-to, easy dinner recipe. Nothing fancy. Just really yummy. And a bit decadent. That’s probably why it’s yummy!

Psssst… It’s Ok To Add Some Heat!

I do admit, I do sometimes make a slight change to my deep-fried ravioli recipe. I like to add a few pinches of red pepper flakes or cayenne to the bread crumb mix. Sometimes I just want a bit of a kick, especially if I am serving these bites as appetizers instead of as the main course.

I use my Fry Daddy fryer when I make anything deep fried for just the two of us. It’s small, uses little oil and does a great job of frying.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Also try my deep-fried zucchini.

Print Pin

5 from 1 vote

Deep-Fried Ravioli

I like to add a few pinches of red pepper flake or cayenne to the bread crumb mix.

Course Appetizer or Main

Cuisine American

Keyword deep-fried, ravioli

Prep Time 45

Cook Time 30

Servings

Calories 647kcal

Author Based on a recipe from I Am Homesteader

Equipment

Ingredients

25 ounce cheese ravioli frozen
1 cup all-purpose flour
1 cup milk room temperature
2 large eggs room temperature
1 cup Italian bread crumbs
½ cup Parmesan cheese grated, plus more for serving
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
vegetable oil for frying
2 cups marinara sauce warmed, for dipping. Pizza sauce is also great!

Instructions

Place a wire rack on a large baking sheet. You need a sheet that will fit in your freezer. If you don't have one, or don't have room, use plates lined with parchment paper instead.
Place flour in a pie plate.
Whisk the eggs with the milk in another pie plate.
In a third pie plate, combine the Italian bread crumbs, cheese, garlic powder, kosher salt and pepper.
Working in batches, coat the ravioli in the flour. Then coat in the egg mixture. Shake off any excess then coat in the breadcrumb mixture. Shake off excess and transfer to the wire rack on a single layer.
Place the baking sheet into the freezer for 30 minutes.
Heat oil to 350 F in a deep fryer or Dutch oven.
Line a few plates with paper towels.
Working in batches, fry the ravioli for 2-3 minutes or until golden brown, turning once. Transfer to the paper towel-lined plates.
Sprinkle with additional cheese and serve with warmed marinara sauce.

Notes

I also like to dip these in Ranch dressing.

Nutrition

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

Garlic Parmesan Pub Mushrooms

I follow a bunch of restaurants and pubs on social media. Some I’ve been to, some I hope to go to some day soon. The idea for these garlic Parmesan pub mushrooms popped up on my feed the other day and I instantly knew that I was going to try and make them at home. Sausage-stuffed mushrooms, baked in a sauce that is out-of-this-world delicious then topped with just a bit of mozzarella! These are the perfect appetizers!

Indulgently Fantastic

I made these garlic Parmesan pub mushrooms in a cast iron skillet on a grill. They’re perfect for a quick and easy dish before grilling dinner. You can make them in an oven too, and you don’t have to use a cast iron skillet either. A small baking dish will work just as well.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

I found small Portobello mushrooms to be perfect for stuffing for these garlic Parmesan pub mushrooms but button mushrooms are fine also. Just try to use mushrooms that are all about the same size so they cook evenly.

Also try my restaurant-style deep-fried mushrooms and my bacon-wrapped mushrooms with artichokes.

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5 from 1 vote

Garlic Parmesan Pub Mushrooms

I found small portobello mushrooms to be perfect for stuffing but button mushrooms are fine also.

Course Appetizer

Cuisine American

Keyword garlic Parmesan, mushroom

Prep Time 15

Cook Time 15

Servings

Calories 901kcal

Equipment

Cast Iron Skillet

Ingredients

For the mushrooms

8 small mushrooms wiped clean, stems removed
½ cup Italian ground sausage cooked, crumbled small
¼ cup Mozzarella cheese shredded
1 green onion sliced

For the sauce (makes enough for at least 2 batches of the mushrooms)

4 tablespoons butter
4 cloves garlic minced
2 teaspoons Italian seasoning
kosher salt to taste
fresh ground black pepper to taste
4 tablespoons all-purpose flour
2 cups vegetable broth
¾ cup heavy cream
8 ounces Parmesan cheese grated
1 tablespoon parsley finely chopped

Instructions

For the mushrooms

Preheat your oven to 425 F, or use a grill set up for indirect cooking.
Stuff the mushrooms with the sausage. Push it in gently with your fingers, trying to get as much sausage in as you can.
Place mushrooms stem side up in a small cast iron skillet or heat-proof dish.
Add in enough of the sauce from below to come up halfway on the mushrooms.
Sprinkle the mushrooms with cheese.
Transfer the dish to the oven or grill and cook until the sauce starts to bubble and the cheese is melted.
Serve hot, garnished with green onion.

For the sauce

Melt the butter in a large skillet over medium heat.
Add the garlic and Italian seasoning along with a few pinches each of salt and pepper.
Stir and cook for 1 minute.
Whisk in the flour.
Continue whisking while cooking for another 1 minute.
Reduce heat to low and whisk in the vegetable broth.
Turn the heat back up to medium and bring the mix to a slight simmer.
Continue whisking as the sauce thickens, 2-3 minutes.
Add the cream, cheese and parsley and whisk until the cheese melts and the sauce becomes creamy and smooth.
Reduce heat to low and stir often until the sauce is as thick as you want it. If you get it too thick add a bit more broth or cream and stir.
Season to taste with salt and pepper, stir, and keep warm until ready to use.

Notes

The sauce is great over roasted potatoes, too.

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)

Swiss Scalloped Potatoes using the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

These Swiss scalloped potatoes using the Char-Broil Big Easy are proof that it can make fantastic side dishes. I actually already knew that. I use my Big Easy for everything from potatoes to beets to whole turkeys. It’s a great cooker, ideal for something as simple as these potatoes in a creamy cheese sauce that is the perfect side dish. The potatoes are all cooked perfectly, every single one, so every bite is perfect!

These Potatoes Are Always A Big Hit

I’ve made these Swiss scalloped potatoes on my Big Easy several times. The keys to success are equally-sliced potatoes (you want them to cook evenly) and good cheese. If you don’t have a bunk bed basket you’ll have to make the potatoes in two batches, which isn’t a big deal, but having that extra cooking space makes a big difference!

The best way to cook these potatoes is using a bunk bed basket. It doubles (or even triples) the cook space you have available to you. It can also make removing cooked items easier.

Char-Broil The Big Easy Bunk Bed Basket

My cheddar scalloped potatoes and my pimento cheese version are amazing too and just as easy to make!

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

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Swiss Scalloped Potatoes using the Char-Broil Big Easy

Tender creamy potatoes that you won't be able to resist!

Course Side Dish

Cuisine American

Keyword Big Easy, Char-Broil, cheesy, potatoes

Prep Time 15

Cook Time 1

Servings

Calories 434kcal

Equipment

Char-Broil Big Easy
1 Char-Broil Bunk Bed Basket highly recommended, for easier pan removal
1 Dutch Oven Liner Pans

Ingredients

2 cups heavy cream plus more, if needed
1 teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ pounds Idaho potatoes scrubbed clean, peeled
4 ounces Swiss cheese grated, divided

Instructions

Cut the potatoes into 1/4" slices
Bring to cream to a simmer in a large saucepan over medium-high heat. Season with salt and pepper and stir.
Add the potatoes. Add more cream if the potatoes aren't covered.
Lower heat to medium-low and simmer until the potatoes are just becoming tender. This will take 10-12 minutes. If the potatoes stick to each other you can break them apart with a fork but be careful to not poke or break the potatoes.
Remove potatoes from the heat.
Fire up your Big Easy.
Spoon 1/3 of the potatoes into the pan. Also get some of the cream. Spread the potatoes out evenly.
Sprinkle the potatoes evenly with 1/3rd of the cheese.
Add another 1/3 of the potatoes and some of the cream, topped with another 1/3rd of the cheese.
Finish up with the last of the potatoes, cream and cheese.
Transfer the pan to the Big Easy. I recommend using a Bunk Bed basket because it's easier to get in/out of the Big Easy and it provides support to the bottom of the pan.
Cook for 30-45 minutes or until the cheese is starting to bubble and the tops of the potatoes start to turn golden brown.
Carefully remove the pan from the Big Easy. If using a Bunk Bed basket remove just the basket.
Let rest for 5 minutes before serving.

Notes

If you have any leftovers you can also use the Big Easy to re-heat them.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Slow Cooker Kids’ Sloppy Joe

This slow cooker kids’ Sloppy Joe is the easiest recipe ever. The beef soaks up all that great seasoning after a few hours in the crockpot, making it better than the old skillet version in my opinion. I don’t know where it went, but summer up and left and it got cool, fast. I instantly went into hunker-down, comfort food mode. One of my all-time favorite cooler weather foods is a Sloppy Joe. Messy, beefy, tasty sandwiches. You can’t beat that.

No Toppings Required

I don’t put anything on my slow cooker kids’ Sloppy Joe. No cheese. No extra onions. And no jalapenos. Nothing. I keep it simple, like I remember as a kid. This isn’t the time for fru-fru, this is the time for good ole eats.

Now, I do have one sort of indulgence. I have to toast my buns. I just cannot stand soggy slow cooker kids’ Sloppy Joe buns. The longer that saucy sauce sits the more the buns soak it in and they get soggy and mushy. As a kid I would request (nicely of course) that my mom get my hamburger buns extra crispy. Not burned, just crispy.

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

Also try my grown-up Sloppy Joes and my crazy-good open-faced garlic toast Sloppy Joes. Or my even more grown-up mango jalapeno version!

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3 from 2 votes

Slow Cooker Kids’ Sloppy Joe

I like to keep these simple, like I remember as a kid.

Course Main

Cuisine American

Keyword crockpot, sandwich, slow cooker

Prep Time 15

Cook Time 4

Servings

Calories 394kcal

Author Inspired by a recipe from the Southern Slow Cooker Bible

Equipment

Ingredients

2 pounds ground beef
1 large green bell pepper seeded, chopped
2 cups ketchup
2 envelopes Sloppy Joes seasoning mix
½ cup brown sugar
1 teaspoon prepared mustard
12 hamburger buns

Instructions

Brown the meat in a large skillet over medium-high heat, breaking it apart as it cooks. Drain any excess grease.
Add the bell pepper, ketchup, Sloppy Joe seasoning mix and mustard to a large slow cooker that has been sprayed lightly with non-stick spray.
Add the cooked beef and stir well.
Cover and cook on low for 4 hours, stirring occasionally.
Serve over buns (toasted if desired).

Notes

Also great served open-faced over Texas toast.

Nutrition

Nutritional values are approximate.

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

The Best Vegetable Soup

I made some smoked ribs once that I called the ‘best’. Then a week later I found a new technique that was really the ‘best’. So I made a rule that I’d not call anything the ‘best’. Well, in a blatant violation of that rule, this is the best vegetable soup. Why did I commit such a flagrant violation? Because I’m not going to ever look for another vegetable soup recipe. I don’t need to. I can stop after this one. Packed with vegetables, easy to make (ok, there’s some chopping involved, but I consider that cook therapy), and oh so delicious, it’s a real winner. And it makes a really big batch. Plenty for a crowd, and great for freezing for later.

Whatever Veggies You Have, Toss Them In!

You can omit any vegetables you can’t find or don’t have on hand. This recipe for the best vegetable soup is pretty forgiving. More is better, though, so if you have to leave something out try to find something else that can take its place.

Don’t be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup. I don’t recommend cheating on the basil. Add the full amount.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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

Also try my marinated vegetable salad.

Print Pin

2 from 2 votes

The Best Vegetable Soup

Don't be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup.

Course Main

Cuisine American

Keyword soup, vegetable

Prep Time 15

Cook Time 3

Servings

Calories 209kcal

Author Inspired by a recipe from Cozy Country Living

Ingredients

2 tablespoons vegetable oil
4 large carrots scrubbed, sliced
½ bunch celery with the leaves, chopped
2 medium onions chopped
4 cloves garlic minced
1 large green bell pepper
1 large red bell pepper
1 head broccoli small, chopped
4 large tomatoes chopped
1 cup mushrooms sliced
15 ounce fire roasted diced tomatoes undrained
15 ounce whole corn drained
1 ½ cups frozen peas
1 ½ cups frozen cut green beans cut into bite sized pieces
3 russet potatoes scrubbed, diced
10 cups water
3 tablespoons tomato paste
3 bay leaves
¼ cup dried basil
1 tablespoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon dried red pepper flake

Instructions

Heat the oil in a large pot or Dutch oven over medium heat.
Working one vegetable at a time, add to the pot and sauté for a minute, stirring. Then add the next vegetable, continuing until you've added everything up to the water.
Stir in the water, tomato paste, bay leaves, basil, salt, black pepper and red pepper flakes (you can leave them out if you want).
Cover. Reduce the heat to a slow simmer and cook 2 1/2 – 3 hours, stirring occasionally.
Season with salt and pepper. Stir and serve.

Notes

Serve with a nice warm, crusty piece of French bread.

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)

Skillet Sausage Mac and Cheese

It was a very cold few days here in Indianapolis. Not ‘brrrr’ cold but ‘brrr brrr’ cold, and that’s cold. That meant time for a good ole pot of stick-to-your-ribs comfort food. Time for some skillet sausage mac and cheese. Easy to make, a bowl of this will warm you to your cockles. I’m not sure what those are, but they’ll be warm! This makes a good-sized batch, perfect for lunches or dinner. Or both.

The Perfect Comfort Food

When I make this skillet sausage mac and cheese again (and it’ll be soon, because winters here are long) I might use ground Italian sausage instead. Or I might add a good pinch or two of red pepper flake for a bit of kick. I might even use a different pasta. No matter what I do, though, it’ll still be a great dish.

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 mac and cheese.

Print Pin

5 from 1 vote

Skillet Sausage Mac and Cheese

Substitute ground Italian sausage for a nice twist!

Course Main

Cuisine American

Keyword mac and cheese, macaroni and cheese, skillet

Prep Time 5

Cook Time 45

Servings

Calories 435kcal

Author Inspired by a recipe from Julia’s Album

Equipment

skillet

Ingredients

1 pound pork sausage
2 green bell peppers diced
8 ounces elbow macaroni
18 ounces marinara sauce
18 ounces water plus maybe more
⅓ cup half and half
⅓ cup Mozzarella cheese shredded

Instructions

Crumble the sausage into a large skillet over medium heat.
Cook until browned, breaking up any chunks as they cook.
Drain off any fat.
Add the peppers, macaroni, sauce and water.
Stir and bring to a boil.
Reduce heat to simmer and cover.
Cook for 20 minutes until the pasta is tender, stirring often. Add more water if needed.
Stir in the half and half and top with the cheese.
Cover and remove from heat and let sit for 5 minutes or until the cheese has melted.

Notes

Use spicy sausage for a little kick.

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 Burger Sauce

Smash burgers are by far my most popular way of making burgers. They aren’t complicated, but they’re packed with great grill flavor (with a little bit of a crunchy edge!) and topped with fresh ingredients and a wonderful Smash burger sauce. Nothing fancy here, just great tastes.

Smash Burger Heaven

My smash burger sauce has a bit of pickle juice added for extra flavor. I have learned to never, ever toss out pickle juice. When that jar of pickles is done, there’s still wonderful flavor to be had in the juice. I use it in sauces like this, and also for marinating fried chicken or chicken wings. Never, ever toss out that pickle juice! It’ll stay good forever in the fridge. Just leave it there until you need it (and you will).

You can also buy pickle juice in a jug. Ain’t life great?!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

I love making smash burgers on my grill and on my Griddler.

Print Pin

5 from 1 vote

Smash Burger Sauce

When that jar of pickles is done, there's still wonderful flavor to be had in the juice. Save it for sauces like this!

Course Burger Sauce

Cuisine American

Keyword burger sauce

Prep Time 1 5

Cook Time 5

Total Time 1 10

Servings

Calories 201kcal

Equipment

Mixing Bowl

Ingredients

½ cup mayonnaise
¼ cup prepared yellow mustard
2 teaspoons dill pickle chopped
2 teaspoons pickle juice or fresh lemon juice
1 teaspoon vegetable oil

Instructions

Combine all ingredients and refrigerate for an hour before using.

Notes

Stir or shake before using.

Nutrition

Nutritional values are approximate.

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

Jalapeno Cornbread

Our neighbor brought us a big ole bag of perfect jalapeno peppers. I was like a kid at Christmas. I immediately added the ingredients for jalapeno cornbread to my grocery list. Which isn’t much, since it’s the easiest thing to make. This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. There’s a nice little kick, but I found it pleasantly spicy.

Any Pepper Makes For Great Cornbread

This recipe for jalapeno cornbread can also be changed to use whatever your favorite pepper might be. Poblanos bring that great pepper flavor, but without as much spiciness. Green bell peppers of course would be quite tame. The bigger the pepper, the less the heat, so peruse your local market and grab whatever peppers suite your fancy. Or use a combination of peppers for a great pepper flavor-packed cornbread!

I baked my cornbread in a large cast iron skillet. Nothing heats up better and more evenly. And cast iron gives the cornbread that fantastic crust!

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my chipotle cornbread.

Print Pin

5 from 1 vote

Jalapeno Cornbread

This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all.

Course Side

Cuisine American

Keyword cornbread, jalapeno, spicy

Prep Time 10

Cook Time 25

Resting time 10

Servings servings

Calories 521kcal

Author The Recipe Critic

Equipment

Ingredients

2 teaspoons vegetable oil
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
½ cup unsalted butter melted
2 large eggs
1 ½ cups cheddar cheese shredded, divided
½ cup creamed style corn
2 jalapenos seeded, diced
1 jalapeno sliced

Instructions

Place oil in a 10 inch cast iron skillet.
Using a paper towel, spread the oil out over the bottom and sides of the pan.
Place in the oven and preheat to 400 F.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
Whisk in the buttermilk, butter, and eggs.
Fold in 1 cup of the cheese, the corn and the diced jalapenos.
Remove the skillet from the oven.
Pour in the batter and spread out evenly.
Top the batter with the remaining cheese and add the sliced jalapenos.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
Let cool slightly before slicing and serving.

Notes

Great served with a little hot honey drizzled over the top!

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)

Cheddar Scalloped Potatoes on the Char-Broil Big Easy

Who doesn’t love a big ole bowl of cheesy, delicious scalloped potatoes? The Char-Broil Big Easy is famous for cooking chicken and turkey, but it’s also great for making fantastic side dishes such as these potatoes. They really take no time at all to prepare. The potatoes are tender. The sauce is creamy. And oh, cheese! Glorious cheese! The best part!

The Perfect Side Dish

Cooking sliced potatoes in the Char-Broil Big Easy ensures that they all cook evenly and are done at the same time. Whole potatoes can be a chore to cook. Not these scalloped potatoes. Each bite comes out perfect, with a little sauce and a little cheese. We made these potatoes a few nights last week. And leftovers are great, too! You can re-heat them in the Big Easy (you might add a bit more cream if they have gotten a bit thick) or the microwave.

I highly recommend that you get a bunk bed basket or two for cooking on your Big Easy. It more than doubles your cook space and makes getting things in and out much easier.

Char-Broil The Big Easy Bunk Bed Basket

Also try my garlic potatoes made on the Char-Broil Big Easy.

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

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Cheddar Scalloped Potatoes on the Char-Broil Big Easy

Cooking sliced potatoes in the Char-Broil Big Easy ensures that they all cook evenly and are done at the same time.

Course Side

Cuisine American

Keyword Big Easy, Char-Broil, cheesy, potatoes

Prep Time 15

Cook Time 1

Servings

Calories 437kcal

Equipment

Char-Broil Big Easy
1 Char-Broil Bunk Bed Basket highly recommended, for easier pan removal
1 Dutch Oven Liner Pans

Ingredients

2 cups heavy cream plus more, if needed
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 ½ pounds Idaho potatoes scrubbed clean, peeled
4 ounces Cheddar cheese grated, divided

Instructions

Cut the potatoes into 1/4″ slices
Bring the cream to a simmer in a large saucepan over medium-high heat. Season with salt and pepper and stir.
Add the potatoes. Add more cream if the potatoes aren’t covered.
Lower heat to medium-low and simmer until the potatoes are just becoming tender. This will take 10-12 minutes. If the potatoes stick to each other you can break them apart with a fork but be careful to not poke or break the potatoes.
Remove potatoes from the heat.
Fire up your Big Easy.
Spoon 1/3 of the potatoes into the pan. Also get some of the cream. Spread the potatoes out evenly.
Sprinkle the potatoes evenly with 1/3rd of the cheese.
Add another 1/3 of the potatoes and some of the cream, topped with another 1/3rd of the cheese.
Finish up with the last of the potatoes, cream and cheese.
Transfer the pan to the Big Easy. I recommend using a Bunk Bed basket because it’s easier to get in/out of the Big Easy and it provides support to the bottom of the pan.
Cook for 30-45 minutes or until the cheese is starting to bubble and the tops of the potatoes start to turn golden brown.
Carefully remove the pan from the Big Easy. If using a Bunk Bed basket remove just the basket.
Let rest for 5 minutes before serving.

Notes

Make sure you support the pan from underneath as you remove it from the Big Easy.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket