Tag: recipe

Slow Cooker Chicken Wings

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

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Slow cooker chicken wings made a believer out of me.

Slow Cooker Chicken Wings

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.

The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

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 chili dogs.

Slow Cooker Chicken Wings
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5 from 1 vote

Slow Cooker Chicken Wings

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. 
Course Appetizer
Cuisine American
Keyword crockpot, slow cooker, wings
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4
Calories 540kcal
Author Mike

Equipment

Ingredients

For the wings

  • 2 pounds chicken wings flats and drumettes separated, tips discarded
  • Buffalo wing sauce from below or use 1 cup store-bought

For the Buffalo wing sauce

Instructions

For the wings

  • Place the wings into the bottom of your slow cooker.
  • Add HALF of the sauce.
  • Cook on high for one hour.
  • Heat your oven to 400 F.
  • Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
  • Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
  • Place in the oven for 30 minutes.
  • Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.

For the Buffalo wing sauce

  • Place the butter in a small saucepan over medium heat.
  • Once the butter is melted add the remaining ingredients.
  • Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  • Remove from heat and let cool before using.

Notes

Optionally, turn on the broiler for the last 10 minutes of baking to get a little color and crisp on the wings.

Nutrition

Calories: 540kcal | Carbohydrates: 3g | Protein: 23g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 2487mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1308IU | Vitamin C: 69mg | Calcium: 36mg | Iron: 2mg

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Wild Wings Dipping Sauce

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

If it has blue cheese in it and my wife likes it, it’s not just good, it’s amazing. This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness. There was a whole lot of happy moaning as we dipped hot-off-the-grill buffalo wings into the sauce. It tamed the spicy wings perfectly.

Wild Wings Dipping Sauce

Great For More Than Wings

This wild wings dipping sauce is also fantastic as a dip for chips or crackers, too, so make a big huge batch of it. And don’t be afraid to add more of the seasoning than I state below. It adds just a hint of smokiness and heat to the dipping sauce, but not much. It’s there, it just doesn’t jump out at you (unless you want it to).

I use these little dipping cups for serving my dipping sauces. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of - 1.5oz: 12 of - 2.5oz)
(24 Pack, 2 Sizes) Small Sauce Cups, Stainless Steel Ramekin Dipping Sauce Cup, Commercial Grade Individual Round Condiment Cups (12 of – 1.5oz: 12 of – 2.5oz)

Also try my blue cheese dip.

Wild Wings Dipping Sauce
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5 from 1 vote

Wild Wings Dipping Sauce

This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness.
Course Appetizer
Cuisine American
Keyword dipping sauce, wings
Prep Time 12 hours
Total Time 12 hours
Servings 2 cups
Calories 410kcal
Author Based on a recipe from Date Night Doins

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Cover and refrigerate overnight. Stir before using.

Notes

This recipe makes enough sauce for 2 family packs of wings, which is usually 6-8 pounds

Nutrition

Calories: 410kcal | Carbohydrates: 8g | Protein: 13g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 86mg | Sodium: 1142mg | Potassium: 321mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 6mg | Calcium: 377mg | Iron: 1mg

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each
Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Copycat McDonald’s Fries

I eat fast food about as often as there’s a total solar eclipse. But that doesn’t mean that I don’t think about it. And when I do, the first thing that comes to mind are McDonald’s French fries. In my younger years I gobbled up my share of Mickey D’s fries, that’s for sure, and I’ve wanted to recreate that taste and crunch at home for a while now. Finally, I have found the perfect recipe for a copycat of McDonald’s fries. The perfect flavor and texture. This is it.

Copycat McDonald's Fries

A Word Of Caution

Make sure you re-freeze the brined fries before deep-frying them. You want the brine to set up. If it does not it will cause a lot of grease splatter when you lower them into the hot oil. And I do mean splatter. So be careful!

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

I served these copycat McDonald’s fries along with my copycat of the famous original McDonald’s hamburger or a McRib sandwich. Like Five Guy’s fries too? Check out my copycat of their great fries!

Copycat McDonald's Fries
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5 from 1 vote

Copycat McDonald’s Fries

I have found the perfect recipe for a copycat of McDonald’s fries. The perfect flavor and texture. This is it.
Course Side
Cuisine American
Keyword copycat, fries
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 8kcal
Author Based on a recipe from Mashed

Equipment

Ingredients

Instructions

  • Heat combined oils to 375 degrees Fahrenheit.
  • Combine ice, beef stock, soy milk and baking powder in a bowl, and mix until combined.
  • Place fries into the brine, and remove after a few seconds.
  • Put brined fries back into the freezer for five minutes.
  • Drop fries into oil, cook for 2 minutes, or until the reach your desired doneness.
  • Salt immediately and serve hot.

Notes

Sure you can serve this fries with ketchup, but they’re great just as they are!

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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)

Smoked Meatballs

Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for). Normally I’d grill or bake my meatballs, but this time I went all-in and smoked them. Wow. Just a hint of smoke, perfect on sandwiches, over pasta, or as appetizers.

Smoked Meatballs

A Plethora of Meatballs

This recipe makes a big batch of smoked meatballs (48 2 ounce meatballs), which is perfect because I like to always have them on-hand. They freeze well and defrost easily, perfect for whenever I’m in a rush to throw together something for dinner. For appetizers I’d make a smaller meatball, around 1 ounce would be perfect. For spaghetti dishes you could go much, much bigger, but you’ll have to increase the smoke time. Just make sure the meat hits 165 F (measure several meatballs) before removing them from the smoker.

Meatball Master
Meatball Master

Also try my cedar planked meatballs.

Smoked Meatballs
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5 from 1 vote

Smoked Meatballs

Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for).
Course Main
Cuisine American
Keyword meatballs, smoked
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 48 meatballs
Calories 165kcal
Author Based on a recipe from Traeger Grills

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a light wood, such as a fruit wood. You don’t want a lot of smoke.
  • Place meats into a large bowl.
  • Add all of the remaining ingredients. Using your hands, mix well. Yes, it’ll be cold but you have to get in there and mix it well.
  • Shape mixture into meatballs. I make 2 ounce meatballs for main courses and 1 ounce meatballs for appetizers, but you can make any size you want. Just keep in mind that larger meatballs may take longer to smoke.
  • Transfer meatballs to the smoker and smoke until they reach 165 F internal temperature, 60-90 minutes depending on the size of the meatballs.

Notes

You can freeze the smoked meatballs for later use.

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Dragon Eggs

If you’re looking for something to amaze and bewilder your guests, dragon eggs are a great place to start. The eggs take a little time to get that awesome look but it’s worth it just to see everyone’s response to them. On the inside they’re pretty much your standard smoked eggs, but they have a wonderfully spicy smoky flavor to them. Besides eating them right out of the shell, they are great chopped into an egg salad too.

Dragon Eggs

They Do Take Some Patience

Shelling these dragon eggs did turn out to be a little bit of a chore. They do take a bit of patience but you’ll be rewarded in the end. Next time I won’t hesitate to double or even triple the recipe. More dragon eggs is better, in my opinion.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple when I made these eggs.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

Also try my smoked Scotch eggs and my ‘normal’ smoked eggs.

Dragon Eggs
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5 from 1 vote

Dragon Eggs

If you’re looking for something to amaze and bewilder your guests, dragon eggs are a great place to start.
Course Appetizer
Cuisine American
Keyword eggs, smoked
Prep Time 10 minutes
Cook Time 14 hours
Total Time 14 hours 10 minutes
Servings 12 eggs
Calories 75kcal
Author Based on a recipe from Date Night Doin’s BBQ For 2

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use a lighter wood such as maple, apple or peach.
  • Smoke the eggs for 2 hours, turning occasionally.
  • Let cool slightly then lightly crack the eggs using the back of a spoon or butter knife.
  • Place in the eggs in the bottom of a large sauce pan.
  • Add remaining ingredients and cover. If the liquid does not cover the eggs add enough water so that it does.
  • Bring to a simmer and continue simmering for 2 hours.
  • Let cool then place into the fridge over night.
  • Crack eggs and serve.

Notes

Leftover eggs should be kept in the fridge until ready to use.

Nutrition

Calories: 75kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 91mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Brioche French Toast

It had been soooooo long since I had French toast. My wife suggested that I make some and I quickly put the things I needed on my grocery list. I started with homemade brioche bread, but you can use a loaf from the store or substitute another type of bread, such as challah. You’ll get the best results with day-old or slightly stale bread. My homemade brioche is nice and thick, absorbing loads of the egg batter, which is the key to a perfect French toast. You don’t just want a light coating on the outside, you want it all the way through, in each and every bite. I like my French toast thick and eggy. No point in going halfway.

Brioche French Toast

The Best French Toast

This brioche French toast checked off every box on my list of things that make for great French toast. A slightly crunchy crusty edge: check. Eggy creamy soft insides: check. Able to absorb tons of real Maple syrup: check and check again.

This dish is best prepared in a cast iron skillet. Nothing conducts heat better!

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
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 English muffin French toast and my cinnamon French toast bake! And if you have a Cuisinart Griddler, it makes the best (and easiest) French toast!

Brioche French Toast
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5 from 1 vote

Brioche French Toast

My homemade brioche is nice and thick, absorbing loads of the egg batter, which is the key to a perfect French toast. You don’t just want a light coating on the outside, you want it all the way through, in each and every bite.
Course Breakfast
Cuisine American
Keyword French toast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 565kcal
Author Based on a recipe from Alton Brown

Equipment

Ingredients

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey warmed
  • ¼ teaspoon Kosher salt
  • 8 slices Brioche 1/2" thick stale bread works best
  • 4 tablespoons unsalted butter divided
  • Your favorite toppings real maple syrup, powdered sugar, whipped cream, fruits, etc

Instructions

  • Preheat oven to 375 F.
  • Add half-and-half, eggs, honey and salt to a pie pan. Whisk with a fork.
  • Working in batches, place bread in the egg mixture and let soak on each side for 30 seconds. Transfer to a wire rack over a sheet pan.
  • Working in batches, melt 1 tablespoon of the butter in a large skillet. Add 2 bread slices to the skillet and cook until golden brown, 2-3 minutes. Flip and cook another 2-3 minutes. Remove to another wire rack over a sheet pan.
  • Transfer pan of bread to the oven and bake 5 minutes.
  • Serve immediately with your favorite toppings.

Notes

In a pinch you can substitute milk for the half-and-half.

Nutrition

Calories: 565kcal | Carbohydrates: 44g | Protein: 15g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 545mg | Potassium: 139mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg

Nutritional values are approximate.

Bambüsi Bamboo Bread Slicer with Knife - 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall
Bambüsi Bamboo Bread Slicer with Knife – 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall

Black Pepper Biscuits

I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.

Black Pepper Biscuits

Butter Perfection

The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!

Black Pepper Biscuits
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5 from 1 vote

Black Pepper Biscuits

These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.
Course Bread
Cuisine American
Keyword biscuits, homemade
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 183kcal
Author Based on a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Sift the flour, baking powder, salt and baking soda into a large bowl.
  • Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
  • Add the buttermilk and stir until a dough forms.
  • Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1″ thick shape.
  • Use a 2 1/2″ biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
  • Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
  • Bake until starting to turn golden brown, 10-12 minutes.

Notes

Use full-fat heavy cream and buttermilk for best results.

Nutrition

Calories: 183kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 410mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Nutritional values are approximate.

Bambüsi Bamboo Bread Slicer with Knife - 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall
Bambüsi Bamboo Bread Slicer with Knife – 3 Slice Thickness, Foldable Compact Cutting Guide with Crumb Tray, Stainless Steel Bread Knife for Homemade Bread, Cake, Bagels 5.5” Wide x 5” Tall

Slow Cooker Tennessee-Style Potatoes

Slow cooker Tennessee-style potatoes have quickly become one of my favorite side dishes to make. You start with your pretty-much-standard mashed potatoes. Well, except you boil the potatoes in a flavor mix of chicken bouillon and garlic-infused water. Then you transfer them to the slow cooker where they get even creamier and even smoother. Perfect for a cold day here in Indiana. Perfect for a potluck or family get-together. The potatoes may seem like the usual. But, cooking them in the flavored water really makes for a different, richer flavor.

Slow Cooker Tennessee-Style Potatoes

Don’t Throw Out The Water!

Be sure you don’t throw out the water used to boil the potatoes when they are done. Reserve a cup or so in case the slow cooker Tennessee-style potatoes get a bit thick while cooking. If that happens don’t add a lot of the water. Just add a bit, stir, and see if they’re creamy enough. If not, add a bit more.

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)

Give my corn mashed potatoes and my slow cooker garlic Ranch potatoes a try too.

Slow Cooker Tennessee-Style Potatoes
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5 from 1 vote

Slow Cooker Tennessee-Style Potatoes

Slow cooker Tennessee-style potatoes have quickly become one of my favorite side dishes to make. You start with your pretty-much-standard mashed potatoes, except you boil the potatoes in a flavor mix of chicken bouillon and garlic-infused water. 
Course Side
Cuisine American
Keyword crockpot, potatoes, slow cooker
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 10
Calories 242kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes, garlic and bouillon and cook until the potatoes are tender but still slightly firm, 15-20 minutes.
  • Drain the potatoes, reserving 1-2 cups of the boiling liquid.
  • Return the potatoes to the pot.
  • Add the sour cream and cream cheese and mash until smooth, adding boiling liquid if too thick.
  • Season with salt and pepper and transfer to a slow cooker.
  • Cook on low for 2-3 hours.
  • Stir in the butter.
  • Melt, season with salt and pepper, and serve.

Notes

Russets make the best potatoes, but you can also use golden potatoes.

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 1038mg | Fiber: 4g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 2mg

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

Spicy White Chicken Chili

Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done! Not too much later you get rewarded with something you’ll want to make again and again. I didn’t used to be a fan of chicken chili. But I sure am now.

Spicy White Chicken Chili

A Bowl Of Greatness

I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.

I like to use my good ole trusty Dutch oven to make this chili 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 6 bean chili. Because more beans is more better.

Spicy White Chicken Chili
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5 from 1 vote

Spicy White Chicken Chili

Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! 
Course Main
Cuisine American
Keyword chicken, chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 133kcal
Author Based on a recipe from Lousiana Kitchen and Culture

Equipment

Ingredients

Instructions

  • Heat oil in large Dutch or pot over medium-high heat.
  • Add onion and cook for 5 minutes.
  • Add the garlic and cook for another minute.
  • Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
  • Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
  • Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
  • Add the beans and cook another 15 minutes, adding more broth if necessary.
  • Serve with desired toppings.

Notes

This is a great way to use rotisserie chicken.

Nutrition

Calories: 133kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 542mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1198IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

KFC Roasted Chicken on 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.

Wow, such great flavor in every bite! The seasoning on the chicken I roasted in the Big Easy was fantastic, nicely herby. It’s a copycat of the roasted chicken Kentucky Fried Chicken used to have on the menu years ago. KFC dropped the idea, but now you can have that great taste at home. I believe KFC removed the skin from the chicken. I’ll leave the decision to do that or not to you.

KFC-Roasted-Chicken-on-the-Char-Broil-Big-Easy

More Seasoning, More Flavor

I admit, I’m often pretty heavy-handed with seasonings, especially when it comes to chicken. I find that chicken needs all the flavor help it can get. This KFC roasted chicken seasoning clone is so good I put on a little extra. It would also be fantastic on a turkey cooked in the Char-Broil Big Easy.

KFC came out with roasted chicken to compete with Boston Market. Check out my copycats of Boston Market’s Tuscan herb chicken and Famous Dave’s Roasted chicken, also made on the Char-Broil Big Easy.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

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
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!

KFC-Roasted-Chicken-on-the-Char-Broil-Big-Easy
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5 from 1 vote

KFC Roasted Chicken on the Char-Broil Big Easy

Wow, such great flavor in every bite! The seasoning on the chicken was fantastic, nicely herby. It’s a copycat of the roasted chicken Kentucky Fried Chicken used to have on the menu years ago. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 259kcal
Author Mike

Equipment

Ingredients

  • 4 chicken breasts bone-in split

For the spice mix

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Combine the spice mix ingredients.
  • Apply the seasoning and transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

You can use your favorite chicken cuts.

Nutrition

Calories: 259kcal | Carbohydrates: 1g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 553mg | Potassium: 844mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket