Tag: recipe

Copycat Culver’s Cheese Curds

Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. Danger because you’re going to want to eat them all. Then you’re still going to want more. I so couldn’t stop eating them. They have this delicious crunchy outside. And tender, gooey, cheesy, melty, yummy insides. I thought I might need some sort of dipping sauce. Ya know, Ranch dressing maybe. Or warmed marinara. But oh no. Nothing else required. Just a lot of moaning with each and every bite.

Copycat Culver’s Cheese Curds

Any Cheese Curds Will Do

I used dill cheese curds for my copycat Culver’s cheese curds. The dill went very well with the Italian-seasoned breadcrumbs. You can use anything you want. I have a container of jalapeno cheddar curds in my fridge right now. They’d be great with just regular breadcrumbs, seasoned with a bit of cayenne pepper for an extra kick!

I usually deep fry in my big fryer if I’m making a big batch and feeding a crowd. But if it’s just the two of us I’ll get out my Fry Daddy.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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

This recipe is based on a recipe from CopyKat.

Copycat Culver’s Cheese Curds
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5 from 1 vote

Copycat Culver’s Cheese Curds

Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. Danger because you’re going to want to eat them all.
Course Appetiser
Cuisine American
Keyword copycat, curds, deep-fried
Prep Time 1 hour
Cook Time 15 minutes
Servings 8
Calories 3352kcal
Author Inspired by a recipe from CopyKat

Equipment

Ingredients

Instructions

  • Combine flour and salt in a shallow bowl.
  • Stir until the salt is incorporated evenly.
  • Break eggs into a second shallow bowl with 1 tablespoon of milk.
  • Beat the eggs.
  • Place breadcrumbs into the third bowl.
  • Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
  • Place coated curds on a wire rack resting in a rimmed baking sheet.
  • Freeze the cheese curds for 30 to 60 minutes.
  • Set up another wire rack on a baking sheet or line a plate with paper towels.
  • Pour enough oil into a large skillet or a pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
  • Frying a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown.
  • Remove with a slotted spoon. Enjoy immediately.

Notes

Serve with Ranch dressing for dipping!

Nutrition

Calories: 3352kcal | Carbohydrates: 253g | Protein: 178g | Fat: 176g | Saturated Fat: 90g | Trans Fat: 1g | Cholesterol: 1142mg | Sodium: 5338mg | Potassium: 820mg | Fiber: 13g | Sugar: 15g | Vitamin A: 974IU | Calcium: 3770mg | Iron: 19mg

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial ... Cookbook (Unofficial Cookbook Gift Series)
The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Slow Cooker French Onion Soup

Ever order French onion soup at a recipe only to get a bowl with so much cheese you can’t tell whether you ordered soup or a grilled cheese sandwich? Yeah, me too. That’s why I love to make slow cooker French onion soup at home. I can control the cheese. I like mine on top of lightly crusted sliced baguettes. Like crunchy cheese croutons. Perfect on a cold day, this soup is packed with fantastic onion flavor. And the aroma that filled the house while this soup was cooking in the crockpot was absolutely amazing. My stomach was growling all day long!

Slow Cooker French Onion Soup

More Beefy Flavor (Optional)

I like to add a bit of beef base to my slow cooker French onion soup to give it just a bit more beefy flavor. Although it’s completely optional if you use a good homemade beef broth. I felt mine could use a little help in the beefiness flavor department. I used a store-bought beef broth which, though good, needed more flavor for sure. If I’d used a better brand (I admit it, I was being cheap) I could’ve skipped the base.

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

Also try my slow cooker spicy kielbasa cabbage soup and my slow cooker meat lovers chili.

Slow Cooker French Onion Soup
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5 from 1 vote

Slow Cooker French Onion Soup

Perfect on a cold day, this soup is packed with fantastic onion flavor.
Course Main
Cuisine American
Keyword crockpot, onion, slow cooker, soup
Prep Time 15 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours
Servings 8 servings
Calories 325kcal

Equipment

Ingredients

  • 6 tablespoons unsalted butter
  • 4 large yellow onions sliced thin, rings separated
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • ½ cup cooking sherry
  • 7 cups beef broth
  • 1 tablespoon beef base optional
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 8 slices French bread or 16 slices of a thin baguette
  • cheese A mix of shredded Gruyere, Emmental, Parmesan and Mozzarella cheeses

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-high heat.
  • Add the onions and saute about 10 minutes or until translucent, stirring often.
  • Sprinkle with the sugar, stir and reduce heat to medium.
  • Cook 30-40 minutes or until soft and lightly caramelized.
  • Add the garlic, stir and cook 2 more minutes.
  • Stir in the sherry and cook until evaporated, stirring and scraping up any yummy bits on the bottom of the pot.
  • Transfer the onions to a lightly greased slow cooker on low.
  • Stir in the broth, beef base, salt, thyme and bay leave.
  • Cover and cook 8 hours.
  • Place bread pieces under the broiler to get lightly browned.
  • Sprinkle with cheese and place back under the broiler until the cheese is melted.
  • Serve soup in bowls topped with a slice of the cheese bread (or 2 slices if using a small baguette).

Notes

You can use croutons instead of the bread.

Nutrition

Calories: 325kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1555mg | Potassium: 324mg | Fiber: 3g | Sugar: 7g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg

Nutritional values are approximate.

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

Quick Fix Steak Sandwich using the Cuisinart Griddler

You’re at this post for a reason. Maybe, like me, you actually like Steak-Umms. Like many, I was first exposed to them in a school lunch cafeteria years and years ago. And like many kids of the time, I would go home and beg mom to get them so I could have a steak sandwich there too. Mom wasn’t too keen on them, but would buy them for me as a rare treat. I’d have them about as simple as you could get: fried the Steak-Ummm, put it on a bun or white bread with ketchup, eat. Well, now I step things up with my quick fix steak sandwich, made using the Cuisinart Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler

Easy Is Right. And Good.

The Griddler makes making a steak sandwich about as easy as you can get. Having the two big cooking griddles lets you cook several things at once. Without it, I’d end up with a skillet for the Steak-Umms, another for the onions and peppers, and I’d probably fire up the oven or toaster just to toast my sub roll. Sheesh, that’s a lot of stuff when I can do it all on my Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler

The History Of Steak-Umms

The history of the Steak-Umm is actually rather interesting. You can read about it here.

Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1
Cuisinart Panini Press, Stainless Steel Griddler, Sandwich Maker & More, 5-IN-1, GR-4NP1

You can also make outstandingly good smash burgers on the Griddler.

Quick Fix Steak Sandwich using the Cuisinart Griddler
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5 from 1 vote

Quick Fix Steak Sandwich using the Cuisinart Griddler

The Griddler makes making a steak sandwich about as easy as you can get. Having the two big cooking griddles lets you cook several things at once.
Course Main
Cuisine American
Keyword Cuisinart, Griddler, quick fix, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 326kcal

Equipment

Ingredients

  • 1 hoagie sandwich roll split
  • 1 slice Steak-umm or other thin-sliced frozen steak
  • ¼ green bell pepper sliced thin
  • ¼ cup mushrooms sliced thin
  • ¼ cup onion sliced thin
  • 1 teaspoon vegetable oil
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons Cheez Whiz or other cheese dip, warmed

Instructions

  • Open your Griddler so that the griddle plates are open flat. You want to use the smooth griddles.
  • Turn the Griddler Selector knob (the center one) to 'griddle'. Set the temperature knob to 425 F, the maximum.
  • Once the green light is lit, indicating that the Griddler is at 425 F, you can begin cooking.
  • Place the bell peppers and onion in a small bowl. Drizzle with the oil and season with salt and pepper. Stir and transfer to one side of one of the griddle plates. See my picture for how I arrange things on the Griddler.
  • On the other plate place the bread halves. Let them toast as long as desired as the rest of the ingredients cook.
  • Let the onion and peppers cook for 5 minutes, stirring a few times.
  • Add the mushrooms to the onion and peppers. Stir and cook another 5 minutes. The vegetables should be just starting to turn tender.
  • Place the Steak-umm on the griddle plate alongside the vegetables. Season as desired.
  • Continue cooking the Steak-umm until it starts to brown along the edges. Flip and continue cooking until done.
  • Assemble the sandwich by placing the Steak-umm on the bottom bread half. Add the cooked vegetables. Drizzle on the cheese, add the bread top.

Notes

Serve with plenty of napkins. The cheese will be nice and runny!

Nutrition

Calories: 326kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 837mg | Potassium: 266mg | Fiber: 3g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 11mg

Nutritional values are approximate.

OXO Good Grips Electric Grill and Panini Press Brush, Black
OXO Good Grips Electric Grill and Panini Press Brush, Black

Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  Would they leave me hankering for the real thing instead? I have to admit that I loved them! I thought they were great. Kind of like Sloppy Joes, but they taste just like cheeseburgers. Heck, they even look like cheeseburgers. Sorta.

On a cold day they hit the spot and then some. A little ketchup, a little mustard, and a few pickle slices and I was a happy guy!

Slow Cooker Cheeseburgers

As Easy As You Can Get

Slow cooker cheeseburgers made for the perfect make-and-forget meal. I just tossed all the ingredients into my crockpot at lunch time and by dinner time everything was ready! Just warm some buns and you’ve got dinner! Well, maybe make a batch of my quick fix herb fries on the side. You can’t live on cheeseburgers by themselves. Supposedly.

Keep It Simple

I used ‘plain ole’ Velveeta for my cheeseburgers. For a change you can use Kraft’s Mexican- or Jalapeno-flavored Velveeta.

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

Also try my slow cooker cheesesteaks.

Slow Cooker Cheeseburgers
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5 from 1 vote

Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  I have to admit that I loved them! 
Course Main
Cuisine American
Keyword burgers, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10
Calories 408kcal

Equipment

Ingredients

For the burger meat

For the sandwiches

Instructions

For the burger meat

  • Crumble the ground beef into a large skillet and season well with salt and pepper.
  • Cook until browned.
  • Add 1 clove of the minced garlic, stir and cook another minute.
  • Drain well and transfer to a slow cooker set to low.
  • Add the remaining garlic, Velveeta and onion.
  • Cover and cook on low 6 hours, stirring occasionally. If mixture gets too thick add a bit of milk or water and stir.

For the sandwiches

  • Toast buns if, desired.
  • Divide meat mixture between buns.
  • Add pickle slices and a couple of good skirts of ketchup and mustard.

Notes

Serve with plenty of napkins!

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 636mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.

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

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all out of a box or can either.

Mushroom Asiago Chicken

Deliciously Creamy

This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!

I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.

I like to use my good ole trusty Dutch oven to make this chicken 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
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my Buffalo chicken Alfredo.

Mushroom Asiago Chicken
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4 from 1 vote

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make and eat!
Course Main
Cuisine American
Keyword chicken, mushroom
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 457kcal
Author Based on a recipe from The Midnight Baker

Equipment

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • ½ cup all-purpose flour
  • Kosher salt
  • ground black pepper
  • 8 ounces cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 ½ cups dry white wine
  • 3 sprigs fresh thyme
  • ½ cup heavy cream
  • ¼ cup Asiago cheese shredded
  • Egg noodles pasta or rice, cooked per package instructions

Instructions

  • Slice the chicken breasts horizontally.
  • Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4").
  • Cut into large strips.
  • Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
  • Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
  • Dredge the chicken pieces in the flour then transfer to the skillet.
  • Saute until golden brown on all sides.
  • Remove to a plate.
  • Add the remaining olive oil to the skillet.
  • Add the mushrooms and saute until just starting to soften.
  • Add the garlic and saute for another minute.
  • Add the wine and scrape up any bits on the bottom of the pan.
  • Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
  • Return chicken to the pan.
  • Bring to a boil then reduce to a simmer.
  • Cover and let simmer for 15 minutes.
  • Remove chicken pieces to a plate again.
  • Stir in the cream and cheese until melted.
  • Reduce by half, stirring often.
  • Add the chicken back and heat thoroughly.
  • Serve over warm egg noodles, pasta, or rice.

Notes

You can substitute 2 teaspoons dried thyme for the fresh.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mini Corn Dogs

Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You’re too good to only have two.

These are not like scaled-down versions of your typical corn dog. Hot dogs are replaced by tasty Lit’ Smokies, which bring a whole lot more flavor to the game. And they’re fun to eat too!

Mini Corn Dogs

Batter Up!

My rule-of-thumb when making mini corn dogs is: don’t skimp on the batter. Now, if you want yours thinner, go right ahead and I won’t make faces at you. But for me, more is better. You’ll find you’ll perfect your dipping technique after a few dogs. I settled in on a simple method: dip the Lit’l Smokies so they are fully covered, then lift them out of the batter and let the batter run down the sausage and coat the sides and bottom. The result? Nice and even batter.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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

Also try my mini corn dog muffins!

Mini Corn Dogs
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5 from 1 vote

Mini Corn Dogs

Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You're too good to only have two.
Course Appetizer
Cuisine American
Keyword corn dogs, deep-fried
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 292kcal
Author Inspired by a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Preheat oil to 350 F.
  • Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
  • Pour some of the batter into a small glass.
  • Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
  • Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
  • Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown.
  • Transfer to wire rack-lined backing sheet to drain and cool.
  • Serve with your favorite dipping sauces.

Notes

I doubled the amount of cornbread mix that the original recipe called for. I found myself getting a pretty thick coating on the sausages, and I liked that. With just one box you might run out of coating before you run out of sausages.

Nutrition

Calories: 292kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 699mg | Potassium: 141mg | Fiber: 3g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Nutritional values are approximate.

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

Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night. Nothing that I’d wake up at 2am for, reaching for phone and adding the ingredients to my shopping list. Until now. These creamy garlic Parmesan Brussels sprouts are just delicious. And really, they should be. They use just about every scrumptious ingredient you can find. Like bacon. And cream. And cheese, garlic… the list goes on. But do not worry, you still taste the Brussels sprouts. They aren’t lost in there.

Creamy Garlic Parmesan Brussels Sprouts

Great Just Like It Is

The recipe below for creamy garlic Parmesan Brussels sprouts is exactly how I made this dish the first time. And we loved it. The second time I made it with slightly less cheese. And it was still fantastic. It’s not like I was on a health kick all of a sudden, I just wanted to try it with less cheese and it was great. You might want less cheese too. Or more.

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

I used my big ole trusty Dutch oven to make this dish. It does a great job browning the sprouts thanks to its nice consistent heat.

Creamy Garlic Parmesan Brussels Sprouts
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4 from 1 vote

Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night.
Course Side
Cuisine American
Keyword Brussels sprouts, creamy garlic, garlic Parmesan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 267kcal
Author Inspired by a recipe from Cafe Delites

Equipment

Ingredients

  • 8 slices bacon
  • 2 tablespoons unsalted butter
  • 2 pounds Brussels sprouts rinsed, stems cut off, any loose leaves removed
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 5 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water
  • ⅓ cup mozzarella shredded
  • ¼ cup parmesan cheese grated

Instructions

  • Preheat oven to 375 F.
  • In a large skillet (a Dutch oven works great), fry the bacon over medium-high heat until just crispy. Remove to a paper towel-lined plate.
  • Remove all but 2 tablespoons of the oil left in the skillet.
  • Add the butter (careful, or it'll splatter) and melt.
  • Add the Brussels sprouts and season generously with salt and pepper.
  • Cook until the sprouts brown slightly along the edges, stirring occasionally.
  • Add the garlic and reduce the heat to low. Cook, stirring, for 1 minutes.
  • Add the cream and stir. Simmer, stirring for 3-4 minutes.
  • Make a slurry by stirring together the cornstarch and batter. Slowly stir it into the skillet. Bring the mixture to a simmer, stirring, until it's the desired thickness.
  • Crumble the bacon into the skillet.
  • Spray a 9" x 9" pan with nonstick spray. Pour in the Brussels sprouts and spread out evenly.
  • Top with the cheeses.
  • Bake 15 minutes or until hot and bubbly.

Notes

These are also great made with pepper jack cheese for a nice spicy kick.

Nutrition

Calories: 267kcal | Carbohydrates: 13g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 127mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 97mg | Calcium: 141mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Cedar Plank Meatloaf

Oh my goodness. I was already a card-carrying meatloaf addict before cedar plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control. Cooking on the cedar planks added a mild aroma and taste of cedar. Not overwhelming at all, the planks take meatloaf from simple-and-good to amazing-and-great. This is my favorite way to make meatloaf. By far.

Cedar Plank Meatloaf

Any Meatloaf Is Better On Cedar

You can use pretty much any meatloaf recipe you want, but keep away from recipes that produce a super soft or ‘runny’ meatloaf mixture. You’re not cooking your cedar plank meatloaf in a pan with sides. You don’t want your meat mixture finding its way off the plank into the grill so stick with one with some thickness to it. The recipe I used below makes for a firm meatloaf that is still amazingly moist and tender. It’s perfect on the grill and better in my tummy!

Use good, quality cedar planks when grilling.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

My cedar plank mashed potatoes go great with this meatloaf.

Cedar Plank Meatloaf
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5 from 1 vote

Cedar Plank Meatloaf

Oh my goodness. I was already a card-carrying meatloaf addict before cedar plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control.
Course Main
Cuisine American
Keyword cedar plank, meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Calories 333kcal

Equipment

Ingredients

For the meatloaf

For the topping

Instructions

  • Fire up your grill for direct and indirect cooking.
  • Remove the plank from the water and sear it on both sides over the flame. Get a nice char on it but don't burn it.
  • Remove the plank to a baking sheet and set up your grill for indirect cooking between 350-400 F.
  • In a large bowl combine the remaining meatloaf ingredients.
  • Transfer the meat mixture to the plank and form into a loaf.
  • Transfer the plank to your grill over indirect heat. Cook for 45 minutes.
  • Pour the topping over the meatloaf and spread out with the back of a spoon.
  • Continue cooking until the meatloaf reaches at least 160 F, testing the temperature in the thickest part of the loaf.
  • Remove and let rest 15 minutes before serving.

Notes

I like to slice any leftovers thin and serve on Texas toast for the best meatloaf sandwiches ever!

Nutrition

Calories: 333kcal | Carbohydrates: 8g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 763mg | Potassium: 380mg | Fiber: 1g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Pimento Cheese Spread

I made a big batch of super-tasty roasted tomato soup the other day. I think it’s pretty much law that you must have a grilled cheese sandwich with a bowl of tomato soup. But, if you know me, I had to do things just a bit different. So, I decided to make pimento cheese. I’ve made pimento cheese grilled cheese sandwiches before. And I loved them. But to change things up I made pimento cheese bread sticks. I just took a great creamy pimento cheese mixture and spread it over toasted ciabatta bread. Under the broiler for a bit and then… fantastic-ness!

Pimento Cheese Spread

Great On Burgers And Dogs, Too

On the off-chance that you have some leftover pimento cheese spread, I cannot recommend enough just how great it can be on grilled burgers or hot dogs.

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. Get the real stuff.

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

Also try my easy pimento cheese.

Pimento Cheese Spread
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5 from 1 vote

Pimento Cheese Spread

Creamy pimento cheese mixture, spread over toasted ciabatta bread. Under the broiler for a bit and then… fantasticness!
Course Sauce
Cuisine American
Keyword pimento cheese
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 478kcal
Author Based on a recipe from Tiffani Thiessen

Equipment

Ingredients

Instructions

  • Combine the cheddar, Asiago and mayonnaise in a bowl.
  • Empty the jar of pimentos into a small food processor and pulse a few times.
  • Stir the pimentos into the cheese mixture.
  • Add the pimento juice a little at a time, stirring. Add more juice until you get the consistency you desire.
  • Stir in the red pepper flake, if using.
  • Spread on crunchy bread.

Notes

Also great on crackers!

Nutrition

Calories: 478kcal | Carbohydrates: 4g | Protein: 18g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 753mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1449IU | Vitamin C: 29mg | Calcium: 552mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

The Works Baked Potato

Mmmmmm. Simple, but oh so good! The Works baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home instead of saving up my cravings for the next time I go to Fayetteville.

The Works Baked Potato

The Perfect Dinner. Really.

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that. But you grab a big enough baker and load it up, you’ve got a great dinner. There’s nothing fancy going on here, just a good, fast, easy baked potato.

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

If you’re having trouble getting the insides of your potatoes done the way you want them, try some potato nails. They get the heat deep inside. I always use them when I’m grilling my potatoes to make sure they come out perfectly every single time.

Weber Original Potato Nails , Silver
Weber Original Potato Nails , Silver

Also try my cheesy broccoli baked potatoes.

The Works Baked Potato
Print Pin
5 from 1 vote

The Works Baked Potato

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that.
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 695kcal
Author Mike

Ingredients

Instructions

  • Split the potatoes along the tops.
  • Divide the remaining ingredients between the potatoes.

Notes

Serve immediately.

Nutrition

Calories: 695kcal | Carbohydrates: 72g | Protein: 19g | Fat: 39g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 931mg | Potassium: 1739mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 74mg | Calcium: 342mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)