I made Ragin’ Cajun Cheddar Ranch Bugles and they ended up being a huge hit. Everyone loved them. Bugles are so yummy and addicting. Sriracha hot sauce is also yummy (spicy) and addicting. So I decided to combine the two into a single terribly good snack – Sriracha Bugles.
Spicy Crunchy Love
I made these just hot enough for people to notice. Sriracha has such a great spicy flavor, but some folk might be afraid of it. So, I added enough flavoring so it’ll be noticed, but not so hot that people are running around screaming about their mouths being on fire. Of course, if I was making a batch of Sriracha Bugles just for myself I would probably double or triple the amount of seasoning.
Bugles are so yummy and addicting. Sriracha hot sauce is also yummy (spicy) and addicting. So I decided to combine the two into a single terribly good snack – Sriracha Bugles.
This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper. But I prefer something with a little more flavor but still has some heat. Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn. The rub adds just the right amount of spiciness to corn. It’s also great on wings, and steak, and just about everything else!
I’m Hooked On Spicy Corn
This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.
Get yourself a good set of grill tools for this corn and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber grill tools for decades and have yet to replace a single one.
This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick.
After making (and devouring) a big batch of my Sriracharitos (Sriracha-flavored tortilla chips) the other day, I still had Sriracha snacks on the brain. I noticed a bag of oyster crackers in the pantry, so the next step was pretty obvious: Sriracha oyster cracker bites. Easy to make, and addicting as anything you can imagine. A great crunch and of course, a little Sriracha kick. Don’t like a lot of heat? Just cut back on the amount of spice mix. But, I think more is definitely better on these snacks.
Oyster Crackers Love Spicy Flavors
If you love oyster cracker snacks, check out my spicy version, or the nacho cheddar bites. Did I mention how much we love oyster cracker snacks like these Sriracha oyster cracker bites? Those little crackers really take on flavors well. It’s like having your own cracker factory! Every day can be a different flavor!
Easy to make, and addicting as anything you can imagine. A great crunch and of course, a little Sriracha kick. Don’t like a lot of heat? Just cut back on the amount of spice mix. But, I think more is definitely better on these snacks.
I made a big batch of this crazy good roasted poblano slaw the other day when I made pulled pork sandwiches. The crunch and heat from the slaw went absolutely perfectly with the sweetness and tenderness of the pork.
Pepper Flavor Without The Heat
Poblanos are one of my favorite peppers. This roasted poblano slaw is proof of their great flavor. Though they have a little kick to them, they aren’t overpowering. I can usually use them in any dish I am taking to a pot-luck or family get-together. And I don’t have to worry about someone screaming that their mouth is on fire. I consider poblanos to be just more flavorful versions of a green bell pepper.
This slaw will keep for several days and still keep its nice crunch without being too watery.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I made a big batch of this crazy good roasted poblano slaw the other day when I made pulled pork sandwiches. The crunch and heat from the slaw went absolutely perfectly with the sweetness and tenderness of the pork.
Cotija cheesecrumbled, for topping (or substitute crumbled Feta), optional
Instructions
Roast the chiles on your grill or under your broiler until the skin is blackened. Let cool slightly then remove the burnt skin. Remove the seeds and stem and chop.
Place the poblanos, cabbage and cilantro into a large bowl. Combine.
In a small bowl, whisk the remaining ingredients not including the cheese.
My wife and I took a little day trip over to Springfield, Ohio. We love visiting the Heart of Ohio Antique Center. It’s one of our favorite antique malls. And although there’s a nice little cafe in the mall, we decided to pack a lunch. Besides some Kaw-Cajun 4 bean salad and chips, I made a few of these southwest wraps. They’re the perfect picnic: spicy, tasty, and different than the usual boring sandwich. Tomatoes, black beans, corn, cilantro, turkey, habanero cheese and spicy Ranch dressing, all inside a habanero wrap. Definitely not boring.
The Dressing Makes These Wonderful
The spicy Ranch dressing I made for these Southwest wraps is really great stuff. I also use it on sandwiches, hamburgers, and hot dogs. It definitely has a little kick. I keep a batch in a squeeze bottle in the fridge. It’s perfect for any time I want something with a little bite.
I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.
A Plate Of Spicy Happiness
This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.
The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.
I like to use my good ole trusty Dutch oven to make this dish 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!
This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice.
Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
Add the garlic and cook another minute.
Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
Add the red pepper flakes, cooked vegetables and sausage. Stir.
Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
Serve garnished with freshly grated Parmesan cheese.
Oh my goodness. I made a batch of these slow cooker Buffalo chicken sliders and watched them disappear lickity-split. All of my favorite flavors in a single bite: chickeny Buffalo wing sauce, Ranch dressing, and cheese. This might just be the most perfect recipe for a crowd. It can’t get any easier, just toss all of the ingredients for the filling into the slow cooker and a few hours later, you’ve got crazy good sliders.
Feed A Crowd. Quickly.
I think you could make a little ‘slider bar’ for these slow cooker Buffalo chicken sliders. Let folks choose from blue cheese, gorgonzola, jalapenos, chopped celery, carrots, cilantro… you name it! Oh, and extra Ranch dressing too for those that are Ranch-aholics like myself. Half the time I think I make Buffalo-flavored dishes just so I have an excuse to have more Ranch dressing in my life.
Go Mild. Or Hot.
You can use a mild Buffalo sauce if you’re worried about too much heat. You can always serve a hotter sauce on the side for dipping the sandwiches. Just get a good grip on the slider buns first. You don’t want the yummy chicken sliding off into the sauce.
Pour wing sauce and dressing mix into a large bowl and whisk to combine.
Pour into a slow cooker set on low.
Add the chicken breasts and cook for about 6 hours until fall-apart tender. If the chicken breasts are too large to be submerged in the sauce, flip them over halfway thru the cooking time.
Remove breasts to a cutting board and shred or chop as desired.
Return to the slow cooker and cook another 30 minutes.
Brown buns if desired.
Top buns with meat and cheese and place under broiler for just enough time to lightly melt the cheese.
Drizzle with a little salad dressing and serve.
Notes
I also added a teaspoon or so of the sauce from the slow cooker to the sandwiches.
This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and darned good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier. Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy. The skin on this bird does not crisp up thanks to the amount of liquid in the marinade. Fans of munching on crunchy skin will be disappointed with that, but the flavorful Cajun-Injected Turkey Breast on the Char-Broil Big Easy more than makes up for it.
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.
(I just noticed that my turkey breast looks like a Conehead.. or an old Spanish helmet!)
Bone-In Or Boneless, Either will Do!
You could make this recipe for a Cajun-injected turkey breast on the Char-Broil Big Easy using a boneless turkey breast. You’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.
An upgrade for the standard basket that comes with…
Collapsible design makes loading and unloading…
For injecting my turkey (and anything else), I use a meat injector. It can handle absolutely anything you put into it. I learned early on not to buy a wimpy injector. They don’t last. Spend a bit more and only cry once, as they say!
Cajun-Injected Turkey Breast on the Char-Broil Big Easy
This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and a lot good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier.
Trim any excess skin from the breast. Rinse it and pat it dry.
Place marinade ingredients into a blender and puree for 5 minutes until smooth.
Inject turkey with the marinade in many places. Go crazy, but not so crazy that you create a turkey pin cushion (I try to slide the needle under the skin and inject in several spots so there aren’t as many holes).
Fire up your Big Easy.
Spray the Big Easy basket with non-stick spray.
Insert the turkey breast and lower the basket into the Big Easy.
Cover (see my note) and cook 10 minutes per pound.
Check temperature in multiple spots. Once the turkey reaches 165 F remove it from the Big Easy and cover it in foil and let it rest for 30 minutes.
Carve as desired.
Notes
I usually don’t cover my Big Easy with the lid until the last 30 minutes of cooking, otherwise the top part of the turkey gets too dark compared to the rest of the turkey.
I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes this spicy grilled cheese is nice and different. With a kick.
It’s Not That Spicy
Don’t fear the ‘spicy’ in this ‘spicy grilled cheese’. You’re just adding a little ole jalapeno and that’s for two sandwiches. I mean, you do want it to be spicy, right? At least it should have a little kick. You want to go crazy with it, add a serrano pepper or habanero. Now, that’s spicy!
Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you’re a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
Cook until bread is nice and browned. Flip when ready and brown on other side if you aren’t cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.
More Cheese Sauce, More Better.
The cheese sauce on these crazy Cajun nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.
Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good.
