Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.
Garlic-Roasted Potatoes You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.

Garlic-Roasted Potatoes

Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 pound
Calories 539kcal
Author Based on a recipe from the Weber Art of the Grill

Ingredients

  • 1 pound baby potatoes red or yellow, all about the same size (you can cut the larger ones in half if needed)
  • 1/2 cup olive oil divided
  • 1 tablespoon garlic minced
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons fresh rosemary about 6 sprigs, chopped
  • 1/3 cup balsamic vinegar

Instructions

  • Fire up your grill for indirect cooking.
  • Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
  • Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
  • Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
  • Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
  • Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
  • Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
  • Add the potatoes.
  • Drizzle with the reduce balsamic vinegar and serve.

Nutrition

Calories: 539kcal | Carbohydrates: 100g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1099mg | Potassium: 2092mg | Fiber: 13g | Sugar: 17g | Vitamin A: 392IU | Vitamin C: 93mg | Calcium: 140mg | Iron: 5mg

Nutritional values are approximate.

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. Good thing it was just Anita and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner.

If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Melting PotatoesYukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velveety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.

Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 146kcal

Ingredients

  • 1 1/2 pound Yukon potatoes peeled, sliced 1/2" thick
  • 4 tablespoons butter melted
  • 1/2 teaspoon dried thyme crushed
  • kosher salt to taste
  • freshly ground black pepper
  • 1 cup chicken broth
  • 2 teaspoons garlic minced
  • freshly grated Parmesan cheese to taste

Instructions

  • Preheat oven to 450 F.
  • Place the potatoes into a large bowl.
  • Add the butter, thyme, salt and pepper and toss to coat.
  • Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
  • Bake for 15 minutes. Flip the potatoes and cook another 15 minutes.
  • Add the chicken broth and garlic and stir. Cook another 15 minutes or until golden brown.
  • Remove and serve sprinkled with Parmesan cheese.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 790mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2mg

Nutritional values are approximate.

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
bacon-cheese-stuffed-peppersFor a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers

I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 336kcal

Ingredients

  • 1/2 pound bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • beer
  • 1/4 cup white onion chopped
  • 1/4 cup Monterey jack cheese more or less, shredded
  • 1/4 cup mozzarella cheese more or less, shredded

Instructions

  • Preheat oven to 375 F.
  • Line a baking sheet with foil and add the bacon.
  • Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
  • Cut peppers in half vertically. Remove any seeds.
  • Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
  • Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
  • Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1986IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 1mg

Nutritional values are approximate.

Raging River Chicken on the Char-Broil Big Easy

I’ve been using seasonings from Dizzy Pig for years. Everything they make is packed with flavor and is of the highest quality. Dizzy Pig has a wide variety of spice mixes available, like this Raging River seasoning that is absolutely perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Either way, you get a great maple-infused herby flavor with just a slight spicy kick that is out-of-this-world great.

Raging River Chicken on the Char-Broil Big EasyRaging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting. So is my rotisserie-style chicken, also made on the Big Easy, which you should also try. It’s amazing how great poultry on the Big Easy is, with just a few store-bought ingredients.

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

Raging River Chicken on the Char-Broil Big Easy

Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. 
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 1 chicken
Calories 155kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Lightly brush the chicken with olive oil.
  • Generously sprinkle the chicken with the seasoning.
  • If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  • Place chicken into the basket and insert into the Big Easy.
  • Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  • Let rest 15 minutes before removing the beer can (if using) and carving.

Notes

I use the Char-Broil folding chicken roaster Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 98mg | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy

Roasted cauliflower is something we make often on the Char-Broil Big Easy. It takes absolutely no time at all to prepare and always comes out perfect. In the past I’ve roasted entire heads of cauliflower in the Big Easy. The only trick to using a whole head of cauliflower is that you have to make sure you buy one that’ll fit into the Big Easy basket.

This time (aka Version 2.0) I thought I’d try using florets instead. And for a little color and ‘ahhhhh’ factor, I used a combination of purple and orange cauliflower. Topped with what has become our house-favorite seasoning, Casa Seasoning from AlbuKirky Seasonings, this cauliflower was tender and tasty. Perfect.
Roasted Cauliflower on the Char-Broil Big EasyTo keep the roasted cauliflower florets from failing thru the Char-Broil Big Easy baskets I lined them foil. With the addition of two bunk bed baskets you could easily cook a good-sized head of cauliflower. You can also use this same recipe for making broccoli.

Also try my Bang Bang cauliflower, also made on the Big Easy. Not in to cauliflower? Roasted carrots are amazing!

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

Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy

The only trick to using a whole head of cauliflower is that you have to make sure you buy one that’ll fit into the Big Easy basket.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 36kcal
Author Mike

Ingredients

Instructions

  • Note: I prefer to remove the florets from the cauliflower and then steam them. You can also boil them, but steaming them isn't as violent so they tend to stay together. Also, if you are using purple or orange cauliflower boiling tends to remove some of the color.
  • Fire up your Big Easy.
  • Lay a single layer of foil inside the basket and/or bunk bed baskets.
  • Add the cauliflower in a single layer. Try to not over-crowd too much. A little is ok, but stacking them won't result in even roasting.
  • Lower the basket into the cooker and cook for 10-20 minutes depending on how done you want your cauliflower.
  • Remove and let cool slightly before seasoning with your favorite seasoning and serving.

Notes

Too cook a medium head of cauliflower all at once I used two bunk bed baskets, both lined with foil. You could get by with a single bunk bed basket and then also line the bottom of the Big Easy basket with foil.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

Roasted Hatch Chiles

I received an email the other day from our local Fresh Market saying they had cases of Hatch chiles available for order. Well, I thought, that’s something new for me, so I’ll do it. I’ve never prepared or cooked fresh Hatch chiles, I’ve just used the canned ones you get in the supermarket. My plan was to roast them all, and I did. I also got to find out how big a case of Hatch chiles is: 18 pounds. Over 150 peppers. Yep, over 150 peppers.
Roasted Hatch ChilesI fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. My plan was to only use a few of the roasted chiles immediately, so most went into bags and then the freezer for use later. After I got a system down roasting them was actually very easy. And boy, did it ever smell fantastic on the desk.

I froze the chiles whole without removing stems, membranes or seeds. I found that they clean up quite easily when thawed and maybe (maybe) have more flavor that way. Plus, with 150+ peppers, I was definitely not up to cleaning that many peppers in one evening. Roasting them was enough of a chore!

Perhaps I should get one of those big chile roasters you see in serious pepper-roasting folk’s yards…. Hmmmm…. A new toy!

Roasted Hatch chiles are fantastic in my pimento cheese sandwiches!

Roasted Hatch Chiles

I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. 
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 pounds
Calories 245kcal
Author Mike

Ingredients

  • 4 pounds Hatch chiles rinsed, patted dry

Instructions

  • Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
  • Place the chiles directly over the fire.
  • Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.

If using the peppers immediately

  • Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
  • Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.

If saving to freeze

  • Place the peppers in large resealable bags.
  • Seal and let sit out until cooled.
  • Open the bags and remove as much air as possible. Re-seal and freeze until needed.
  • To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.

Nutrition

Calories: 245kcal | Carbohydrates: 61g | Sodium: 3021mg | Fiber: 30g | Sugar: 30g | Vitamin C: 109mg

Nutritional values are approximate.