You never forget the folks that keep you fed! Here’s an easy griddle burrito that is absolutely unforgettable and ridiculously easy!

Ingredients

* Bacon and breakfast sausage
* A little sliced onion and bell pepper
* Ore-Ida crispy crowns or similar hash browns
* Scrambled eggs
* Large flour tortillas
* Colby Jack cheese
* Cholula Chipotle sauce
* Butter

Directions

Start the bacon on a cold griddle over low heat, this is the secret to getting it crispy on the griddle. Once the griddle warms up, move one burner up to medium low and cook the sausage while the bacon finishes on the lower burners. This is one place the @TraegerGrills flatrock griddle especially shines, zone heat control!

Lightly grill the sliced onions and peppers, on the medium low burner, then remove and cook the hash browns in the bacon grease until golden. Remove any remaining bacon form the low-heat section of the griddle, scrape well, butter the griddle, and scramble the eggs.

Fill each tortilla with cheese, eggs, sausage, bacon, (onions and peppers if wanted), hash browns, and chipotle sauce. Roll tightly, then toast on a buttered griddle over medium-low heat until crispy on three or four sides!

#blackstone #burrito #breakfastideas #friendship #cooking

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Pretty sure there’s no better way to show your love for the people special to you than cooking them some good food. These griddle chicken quesadillas are ridiculously easy and amazingly good. For even faster cooking, substitute a rotisserie chicken and shred!

Ingredients

* 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
* ¾ teaspoon kosher salt
* 2 teaspoons @tglseasonings Southwest Smoke seasoning
* 1 tablespoon olive oil, for the griddle
* 4 ounces sour cream, ½ cup
* 1 teaspoon TGL Southwest Smoke seasoning, for the filling
* 1 tablespoon fresh lime juice
* 6 ounces Colby Jack cheese, freshly shredded, about 1½ cups
* 4 ounces Oaxaca cheese, shredded, about 1 cup
* 6–8 medium flour tortillas
* Salsa verde and additional sour cream, for serving

Instructions

1. Season both sides of the chicken cutlets with the salt and 2 teaspoons Southwest Smoke seasoning.
2. Heat a griddle or cast-iron skillet over medium-high heat and add enough olive oil to lightly coat the surface.
3. Cook the chicken for 3–4 minutes per side, until browned and it reaches 165°F internally. Rest for 5 minutes, then shred or finely chop.
4. While the chicken is still slightly warm, combine it with the sour cream, 1 teaspoon Southwest Smoke seasoning, lime juice, Colby Jack and Oaxaca cheese. Mix until evenly combined.
5. Place approximately ½ cup of filling over half of each tortilla, leaving a small border around the edge. Fold the tortillas over.
6. Reduce the griddle to medium. Add another light coating of oil if needed and cook the quesadillas for 2–3 minutes per side, until golden and crisp with melted cheese inside.

#quesadilla #blackstone #easyrecipe #weeknightmeal #chickenrecipe

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The best hotdog is the one with the best chili and this southern chili recipe is the best and only one you will ever need! I prefer to use it with all beef hotdogs whether they are grilled or boiled! This also pairs so well with Coleslaw (see my papa bills coleslaw video linked at the end)

Makes enough for approximately 10–12 hot dogs, easy to scale up based on 1 lb of meat!

Ingredients

* 1 pound ground chuck, preferably 85/15 or 80/20
* 1¾ cups water
* ¼ cup extremely finely minced or grated onion
* 2 tablespoons mild American chili powder
* 1 teaspoon paprika
* ½ teaspoon ground cumin
* ½ teaspoon dry mustard
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ¼ teaspoon black pepper
* ⅛ teaspoon cayenne
* ⅛ teaspoon cumin
* 1 teaspoon chicken base
* ¾ teaspoon kosher salt, then adjust after reducing

Directions

1. Whisk the water, onion, chicken base and seasonings together in a saucepan.
2. Add the raw ground chuck, crumbling it extremely finely with your fingers. Mash or whisk until evenly dispersed.
3. Bring it just to a boil, then immediately reduce to a gentle simmer.
4. Simmer uncovered for approximately 45–60 minutes, stirring and breaking up the meat regularly.
5. Continue until almost all the water has evaporated. It should be finely textured, slightly greasy and moist enough to cling to a hot dog, but not overly saucy.
6. Taste only after it has reduced, then add more salt if necessary.

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Fluffy Griddle Pancake Recipe:

Ingredients
• 2 cups all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• ½–¾ cup whole milk, as needed
• 2 large eggs, separated
• 4 Tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

Directions

Whisk together the flour, sugar, baking powder, baking soda and salt.

Separate the eggs. In another bowl, whisk the egg yolks with the buttermilk, melted butter and vanilla.

Pour the wet ingredients into the dry ingredients and gently mix just until combined. A few lumps are perfectly fine, don’t overmix!

Add whole milk as needed until the batter is thick but easily pourable. I used about ¾ cup this time but it varies.

Using a hand mixer, beat the egg whites until soft peaks form. Gently fold the whipped whites into the pancake batter with a spatula, being careful not to knock out all the air.

Let the batter rest for about 5 minutes while your griddle heats.

Heat a lightly buttered griddle or skillet to around 350°F. Scoop about ⅓ cup batter per pancake and cook until bubbles form across the surface and the edges begin to set, about 2–3 minutes.

Flip once and cook another 1–2 minutes until golden brown and cooked through.

Serve warm with butter and plenty of maple syrup! 🥞🍁

#pancakes #breakfast #blackstone #pancakerecipe #family

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Paper-thin beef seared on a hot griddle, mixed with sweet caramelized onions and grilled peppers, then smothered in melted white American cheese… Cheesesteaks are one of my favorite griddle foods, and they just got an upgrade at my house!

I bought a whole strip loin and shaved off just what I needed for cheesesteaks with my @GlobeFoodEquip deli slicer, instead of paying full price for finished steaks just to cut them up by hand. I saved money per pound, saved the rest for New York strip steaks and a strip roast later, and you just can’t beat the way those paper-thin edges sear up crispy on the griddle!

Easy CHEESESTEAKS!
• Shaved beef
• Sliced onions
• Sliced bell peppers
• Salt and black pepper
• White American cheese
• Hoagie rolls, French steak rolls or even giant hotdog buns!

Cook the onions low and slow until deep golden and caramelized. Grill the peppers until tender with a little char.

Add the shaved beef to a hot griddle, season simply with salt and pepper, and cook quickly until browned with crispy edges. Mix in the onions and peppers, divide everything into piles, and fold in the white American cheese until hot and melted.

Lay the opened rolls over each pile for a minute so they warm, soften, and soak up a little of that flavor. Flip each cheesesteak straight into the roll and serve hot!

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She says my cooking is better anyways… I don’t know if she’s telling the truth or just don’t wanna fight the traffic but I’m counting it as a win!

Juicy, tender steak, creamy peppercorn sauce, and crispy homemade shoestring fries. A classic steakhouse dinner at home!

Recipe:
2 steaks (Ribeye or NY strip)
2–3 tbsp whole black peppercorns, coarsely crushed
Salt
1 tbsp olive oil
2 tbsp butter
1 small shallot, finely minced
⅓ cup cognac or brandy
½ cup beef stock
½ cup heavy cream

Season steaks with salt and press cracked peppercorns firmly onto both sides.

Heat oil over medium-high and sear steaks 3–4 minutes per side, or to desired doneness. Add butter during the last minute and baste. Remove and rest.

Lower heat and sauté shallot about 30 seconds. Add cognac and simmer until mostly reduced. Add beef stock and reduce by half. Stir in cream and gently simmer until thickened. Season to taste and spoon or pour generously over the steaks.

TWICE-FRIED SHOESTRING FRIES
2–3 russet potatoes
Oil for frying
Salt

Cut potatoes into thin shoestring fries and rinse in cold water until the water runs mostly clear. Dry VERY well.

First fry at 325°F for 2–3 minutes, until tender but still pale. Remove and drain.

Increase oil to 375°F and fry again for 1–2 minutes, or until crispy and golden.

Drain, season immediately with salt, and serve hot alongside the steak.

#steak #steakdinner #dinner #recipe #easymeals

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Whitney LOVES a good crab dip, so I knew this was one I just had to try! One of the first crab dips we ever ate was at Uno’s Pizza and it’s still one of our favorites, so I went for a similar profile and have to say this one is easily one of the best recipes I’ve ever made for Whitney! Perfect for game day as well!! Try this one and let me know what you think!!!


Easy Baked Crab Dip + Garlic Crostini
For a 10-inch skillet

Garlic Crostini:
* 1 thin French baguette
* 2 to 3 tbsp extra-virgin olive oil
* 1 large garlic clove, peeled
* Flaky sea salt

Crab Dip:
* 8 oz lump crab meat, well drained
* 4 oz cream cheese, softened
* ¼ cup sour cream
* 2 tbsp mayonnaise
* 1 tsp butter
* 1 tbsp very finely minced shallot
* ½ small garlic clove, finely minced
* ⅓ cup sharp white cheddar, freshly shredded
* 2 tbsp Gruyère, freshly shredded
* 2 tbsp finely grated Parmesan
* ¾ tsp Old Bay
* 1 tsp Worcestershire sauce
* ½ tsp Dijon mustard
* ½ tsp fresh lemon juice
* ½ tsp lemon zest
* Small pinch black or white pepper
* 1 to 2 dashes hot sauce, optional

For the Topping
* A few nice pieces of reserved lump crab
* 1 tbsp Gruyère
* 1 tbsp Parmesan

To Finish
* 2 tbsp finely diced, seeded Roma tomato
* 1 to 2 tsp chopped fresh parsley
* Tiny pinch Old Bay, optional

Step 1: Make the Crostini
Preheat the oven to 400°F on regular bake, not convection.
Slice the baguette on a slight diagonal into pieces about ¼ to ⅜ inch thick.
Arrange on a sheet pan and lightly brush or drizzle both sides with olive oil.
Bake for 4 to 5 minutes, flip, then bake another 3 to 5 minutes until lightly golden and crisp.
While still hot, lightly rub one side of each slice with the peeled garlic clove.
Finish with a small sprinkle of flaky sea salt.
Set aside uncovered so they stay crisp.
Reduce the oven to 375°F.

Step 2: Prep the Crab
Drain the crab very well.
Gently blot with paper towels to remove excess moisture.
Pick through for any shell pieces.
Reserve a few of the prettiest lumps for the top.
Step 3: Sauté the Aromatics
Melt 1 tsp butter in a small skillet over medium-low heat.
Add 1 tbsp minced shallot
Cook for 2 to 3 minutes, until soft and translucent but not browned.
Add ½ small garlic clove
Cook another 20 to 30 seconds, just until fragrant.
Remove from the heat and let cool slightly.
Step 4: Make the Creamy Base
In a medium bowl, mix together until smooth:
* 4 oz cream cheese
* ¼ cup sour cream
* 2 tbsp mayonnaise
Stir in:
* ¾ tsp Old Bay
* 1 tsp Worcestershire
* ½ tsp Dijon
* ½ tsp lemon juice
* ½ tsp lemon zest
* Pinch of pepper
* Hot sauce, if using
Add the cooled shallot and garlic mixture.
Mix until evenly combined.
Step 5: Add the Cheese
Stir in ⅓ cup sharp white cheddar, 2 tbsp Gruyère, 2 tbsp Parmesan
Taste the base before adding the crab.
Do not automatically add salt. The crab, Parmesan, cheddar, Old Bay, and Worcestershire already bring plenty.
Step 6: Fold in the Crab
Add the crab meat.
Gently fold with a spatula until just combined.
Do not aggressively stir. You want to keep visible pieces of lump crab.
Lightly grease your 10-inch oven-safe skillet.
Spread the dip evenly into the skillet.
Gently press the reserved pieces of crab into the top, leaving them partially exposed.
Sprinkle over 1 tbsp Gruyère, 1 tbsp Parmesan
Add a very light dusting of Old Bay if desired.
Bake at 375°F regular bake for 17 to 21 minutes.
Start checking around 17 minutes.

The dip is ready when the edges are gently bubbling, and the cheese is melted + center is hot
If using a thermometer, aim for about 165°F in the center. If you want more color on top, broil for 30 to 60 seconds.

Let the dip rest for 5 to 10 minutes.

Top with diced Roma tomato, fresh parsley & a pinch of Old Bay, if desired

Serve warm with the garlic crostini.

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