Thank you to Dose for sponsoring this video – get 35% off your first order at https://dose.yt.link/KLq4HZ2 with my code BATES35!

The Big Mac is one of the most recognizable burgers in the world and for good reason! Its iconic flavor, sauce and that triple stacked sesame seed bun stand out in a crowded world of great burgers. I figured that as much as I love this burger I had to try to make it at home and honestly, this recipe nails it! Follow along and learn how to make the world famous McDonald’s Big Mac Hamburger from this easy copycat recipe!

Big Mac sauce

* ½ cup mayonnaise
* 2 tbsp sweet pickle relish
* 1 tbsp yellow mustard
* 1 tsp white vinegar
* ½ tsp paprika
* ¼ tsp garlic powder
* ¼ tsp onion powder

Mix the sauce ingredients together and set aside.

For the burgers

* Sesame seed buns, including the middle bun
* Freshly ground beef
* Salt and pepper
* American cheese
* Shredded lettuce
* Diced onions
* Pickle slices

Heat a griddle to medium-high. Divide the beef into portions, smash to around 3/8” thick onto the hot griddle, and season with salt and pepper. Flip when the first side is about 70% cooked, then flip and cook through.

Build from the bottom up: bottom bun, sauce, lettuce, cheese, patty, middle bun, sauce, lettuce, diced onions, pickles, patty, top bun. Enjoy!

708 44

Click my https://hfpartner.com/3TgXUR9 below or use my code BKHFSTAUB to get a FREE STAUB 13×9.5" Ceramic Baking Dish with your 3rd box of HelloFresh, available for a limited time only.

I love a good soup, especially in cold weather and one of my personal favorites is the creamy vegetable soup they have at Dolly’s Stampede in Pigeon Forge, TN. This is the kind of rich, comforting, creamy soup that you go back for over and over again, and paired with these easy, fluffy, cheesy, cheddar and garlic biscuits you have all the makings of a real win in the kitchen!
————-
Dollys Vegetable Soup Recipe:

Ingredients
* 3 Tbsp butter
* 3 Tbsp all-purpose flour
* 4 cups low-sodium chicken broth, warmed
* About 30 oz frozen vegetables, ideally carrots, corn and potatoes
* 1 tsp onion powder
* 1 tsp garlic powder
* ½ tsp white pepper
* 1½ cups heavy cream
* Salt, to taste

Directions
Melt butter in a Dutch oven over medium-low heat. Whisk in flour and cook for 2 minutes, stirring without letting it brown. Whisk in onion powder, garlic powder and white pepper. Gradually whisk in the warm broth until smooth, then bring to a gentle simmer.

Add the frozen vegetables and simmer until tender, about 8–10 minutes. Stir in the cream and warm gently without boiling. You can use an immersion blender to blend lightly if needed but be careful not to over blend as it will create a vegetable puree taste, especially if it has peas. Taste and add salt as needed.
——————————————-

Cheddar Drop Biscuits:

Ingredients:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* ¼ teaspoon baking soda
* ¾ teaspoon kosher salt
* 1½ teaspoons garlic powder
* 4 tablespoons cold butter, grated or cut into small pieces
* 1¼ cups freshly grated sharp cheddar
* 1 cup cold buttermilk, plus a splash more if needed

Garlic butter

* 4 tablespoons butter
* 1 teaspoon garlic powder
* 1 tablespoon chopped parsley, or ½ teaspoon dried parsley
* Pinch of salt

Heat oven to 425°F. Whisk the dry ingredients, then cut in the butter until it’s in small, uneven pieces. Stir in the cheddar. Add the buttermilk and fold gently just until there’s no dry flour… the dough should be sticky and shaggy. (Don’t knead it or try to make it smooth.)

Drop big spoonfuls onto a parchment-lined pan and bake for 13–16 minutes, just until the tops are set and lightly golden. Don’t wait for deep browning or they will dry out. Brush generously with the garlic butter as soon as they come out.

837 29

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

602 17

If your looking for a new cookbook and some new recipes this fall check out Cook Asian! On Amazon right now https://link.amazon/B0aCwecVY

298 9

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

811 25

Thanks to LifeLock for sponsoring this video. Protect the life you’re building with LifeLock. Visit https://lifelock.yt.link/VGipFNp and use promo code LLSAVE for up to 35% off your first year. Terms apply.

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.

2K 94

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

737 33

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!

456 18

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

681 15