Grilled Chicken Sliders on Farewell Fire Day Friday

Here’s a easy slider recipe that is perfect for late summer nights and is sure to please a crowd.  It’s flavorful grilled chicken with a creamy red pepper sauce that is nothing short of luxurious.

But first, my farewell.  This is the Final Fire Day Friday post here on Our Krazy Kitchen.  I will keep posting on my blog, Nibble Me This.

Grilled Chicken Sliders
Source:  Nibble Me This


  • 8 chicken thighs, boneless, skinless
  • 12 frozen dinner rolls

For the marinade

  • 10 oz can Rotel tomatoes and chiles
  • 1/4 cup BBQ sauce
  • 1/4 cup cider vinegar
  • 1 tsp season salt

For the creamy red pepper sauce

  • 1/2 cup whipped cream cheese
  • 1/4 cup red pepper jelly


  1. Place the marinade ingredients in a blender or food processor and blend/process until liquified.
  2. Marinade the chicken for 12 hours.  
  3. Thoroughly mix the creamy red pepper sauce together and refrigerate.
  4. Cook dinner rolls according to direction and then split in half for buns.
  5. Preheat a charcoal grill to 350f.   Remove chicken from marinade and grill until the reach an internal temperature of 165f (about 6 minutes per side).  Allow to cool for 10 minutes.  Thinly slice.
  6. Toast the split buns on the grill.
  7. Slather the creamy red pepper sauce on the buns and top with the sliced chicken.

 I’ve had a great run here at OKK and I’ve enjoyed the time I’ve had to run a muck here:)  

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Slam Dunk Wings – Fire Day Friday

March Madness is here and the NCAA basketball tournament has kicked off for this weekend.  Wings are always a great “game day” food and here is one I made this past weekend.
Slam Dunk Wings
Source:  NibbleMeThis
6 servings
  • 36 chicken wing pieces (wingettes and drummettes)

For the dry rub

  • 1 1/2 tsp Lawry’s Season Salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 oregano

For the toss sauce

  • 1/2 cup hot sauce
  • 1/3 cup butter
  • 1 Tbsp worchestershire sauce

 For the Dunk Sauce

  • 3/4 cup ranch dressing
  • 2 Tbsp diced roasted red pepper
  • 2 Tbsp cilantro, finely minced


  1. Preheat a grill set up for indirect heat (or an oven) to 350f.  
  2. Mix the “dunk sauce” together and refrigerate.  
  3. Dry the wing pieces well* and season with the dry rub.  
  4. Cook the wings for 30 minutes and then flip the wings.  Cook another 20 minutes.
  5. Meanwhile, whisk together the “toss sauce” over medium heat.
  6. Toss the wings in the toss sauce and grill another 5-10 minutes.  
  7. Serve with the Dunk Sauce


  • This helps get a crisp skin.
Grilling indirect makes wings nice and roasty toasty!
Tossing – No wings were harmed in this production 😉
Served with dipping sauce…..oh yeah!
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Grilled Twice Baked Potatoes – Fire Day Friday

I fire roasted a Cuban pork roast earlier this week and while it was cooking, I decided to cook a few twice baked potatoes at the same time.

Baked potatoes are good, but twice baked potatoes are even better.  Twice as good, to be exact!

Grilled Twice Baked Potatoes
Source:  Nibble Me This


  • 4 large Yukon gold potatoes*
  • oil
  • salt
  • 1/4 cup butter, softened
  • 1/4 cup sour cream
  • 1/2 cup colby jack cheese, shredded
  • 1/4 cup roasted red pepper, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black ground pepper
  • 1/3 cup Bush’s Best Black Beans, rinsed and drained


  1. Preheat a charcoal grill set up for indirect heat to 350f*.
  2. Wash and dry the potatoes.  Give a light coating of oil and season liberally with salt.
  3. Place the potatoes on the grill and cook for about 60-90 minutes, until the potatoes are slightly soft to the touch.
  4. Remove potatoes from the grill and allow to cool for 5 minutes.  Holding each potato with an oven mitt, carefully slice off the top 1/2 inch of the potato.  
  5. Using a small spoon or scoop, hollow out each potato, reserving the potato pulp in a large bowl.
  6. Add the butter, sour cream, cheese, red pepper, beans, salt and pepper to the potato pulp and mix well.
  7. Spoon this mixture back into the potato shells.  
  8. Place the potatoes back onto the grill for another 15 minutes.
  9. Top with sour cream, additional cheese, or any other toppings that you choose.


  • Yukon gold:  I prefer Yukon gold potatoes for their buttery smooth texture and slightly sweet taste.  You could use regular bakers instead.  
  • Temps:  You could also cook these faster at 400f, but I was already cooking something at 350f in the grill so that is what I went with.  
My potatoes doubled as a roasting rack for the pork roast.
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Mexican Pizza – Fire Day Friday

I don’t eat much fast food but I do have a few “guilty favorites”, most of them from my teenage years.  Way back in the 1980’s my buddies and I would hit Taco Bell on Third Street in Jax Beach after surfing all day and the Mexican Pizza was one of my favorites.  
I had the craving for one last week and bought one at lunch.  Nostalgia isn’t what it used to be, because that thing was depressing.  Soggy, sauce all poured off the side, and a mess.  Plus, they don’t make them with green onion or black olives anymore.  
I went home that night and made my own version.  MUCH better!  Craving Satisfied.
So I didn’t use a grill, how is this “Fire Day Friday”?  It uses a fiery enchilada sauce that uses Rotel’s new (new to me) tomato & chile sauce.  Not Rotel tomatoes, just sauce.  I stumbled on it at the store and like it for the base of sauces like this. 
Anyway, here is how you can make your own Mexican Pizzas. 
NOT Taco Bell’s Mexican Pizza
Serves:  8 
  • 1.25 lb ground sirloin
  • 1 cloves garlic, finely diced
  • 2 Tbsp onion, finely diced
  • 1 packet taco seasoning
  • 1 can refried beans
  • 2 cups colby jack cheese, shredded
  • 2 green onions, sliced
  • 2 tomatoes, diced
  • 4 oz sliced black olives
  • 8 corn tostadas* 

For the Quick Rotel Enchilada Sauce

  • 8 oz can Rotel Tomato & Chile Sauce
  • 1/2 cup water
  • 1 clove garlic, finely diced
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp ground chipotle
  1. Mix the sauce ingredients in a small sauce pan and simmer over medium heat.  Stir occasionally.
  2. Cook the taco meat according to directions EXCEPT – after browning and draining the ground beef, quickly saute the onion and garlic before add the beef back to the pan.  Resume package directions.
  3. Heat the refried beans over medium low heat.
  4. Preheat oven to 450f.
  5. Place 4 corn tostadas on a cookie sheet.  Top each with 2-3 Tbsp of beans and 2-3 Tbsp of the cooked beef.  Top each with another tostada, 2-3 Tbsp of the enchilada sauce, and cover with shredded cheese. 
  6. Place in the oven just long enough to melt the cheese, about 1-2 minutes.
  7. Top with tomatoes, green onion, and black olives.  Serve immediately.


  • Taco Bell uses flour tortillas but we like the crunch from the corn tortillas.  
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Deano Jalapeno Burger – Fire Day Friday

Don’t you just love those Durkee Fried Onions?  Yeah, those ones that you put on top of green bean casserole.  Yes, the ones you guiltily snack on when you think no one is looking.  
Imagine the same thing but instead of onions, imagine it made out of thin sliced jalapenos.  I received a fiery care package from my friends at Hot Sauce Daily (a blog about all things hot and spicy) and one of the items was a mysterious gold foil package of Deano’s Jalapenos brand Jalapeno Chips.  
One taste and Alexis said they were like super spicy fried onions.  I loved them too and immediately knew I had to use them as a burger topping.  To offset the heat, I made a ranch dressing with cilantro and avocado spread to help cool it off.  
Deano Jalapeno Burger
source:  NibbleMeThis
Ranch dressing adapted from Barefeet In The Kitchen
  • 2 lb ground beef
  • 4 teaspoons burger seasoning*
  • 6 buns
  • 6 oz monterey jack cheese, thin sliced
  • 2 cups shredded lettuce
  • 1/2 cup fried jalapeno slices*

For the cilantro and avocado ranch spread

  •  3.5 oz heavy cream
  • 2 tsp lemon juice
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 2 Tbsp cilantro, finely chopped
  • 1 tsp dill
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 ea Haas avocado, diced


  1. Mix the cream and lemon juice together and rest for 5 minutes.
  2. Mix together the sour cream, mayo, garlic, cilantro, dill, salt and pepper.  Stir in the cream mixture.
  3. Place the diced avocado and half of the dressing mixture in a blender or food processor and blend until the avocado is broken down, about 30 seconds.  Fold this batch back into the rest of the dressing.
  4. Mix together the beef and burger seasoning.  Divide into 6 third pound portions and form into 5″ patties.  
  5. Preheat a charcoal grill to 450f.  
  6. Grill the burgers for 4 minutes.  Flip and grill another 4 minutes.  Top with the cheese slices in the last minute.  Remove and let rest for 5 minutes.
  7. Top bun bottoms with shredded lettuce, a cheese burger, a handful of jalapeno chips and slather the but top with a healthy bit of the ranch dip. 


  • I used a commercial burger seasoning tonight but you can make a simple one of 2 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp onion powder.
  • I used Deano Jalapenos’ Jalapeno Cheddar chips.  I have made my own before by doing a standard flour, eggwash on slice jalapenos and deep frying them in 350f oil.  It was a lot easier using theirs.   
  • The recipe makes about twice the amount of ranch dip that you will need, but you will be glad.  Use the rest for a great dip for chips or thin it with some milk to make a great ranch dressing.
The thick creamy avocado dip helps cool the heat of the jalapeno chips.

Grilled burgers, a sign that summer is coming soon!

The ranch makes a great dip for spicy fries too.

FTC Disclaimer:  I have no affiliation with Deano Jalapenos and didn’t receive any compensation for this post.  I did get the sample for free but it was a care package from some friends of ours. 

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Island Peas & Rice – Fire Day Friday

I am trying to kick winter on it’s way by cooking summery dishes like Bahamian Grilled Chicken and the Caribbean classic side dish, peas and rice. 

Island Peas and Rice
adapted from Steven Raichlen’s The Barbecue Bible

  • 4 slices bacon, cut into 1/4″ slices
  • 1 medium onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 3 cloves garlic, peeled and finely minced
  • 1 tsp Gourmet Garden Basil Blend* or 1 tsp dried basil
  • 1 tsp fresh thyme, chopped
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper, fresh cracked
  • 2 Tbsp tomato paste
  • 1/2 tsp sugar
  • 3 cups uncooked long grain rice (not instant)
  • 1 Tbsp fresh lime juice
  • 15.8 oz can crowder peas, drained


  1. Crisp the bacon in a large 3 quart pot over medium high heat.  Remove with a slotted spoon to a paper towel covered plate.  Remove all but 2 Tbsp of the grease.
  2. Saute the onion, bell pepper, garlic, basil, thyme, salt, and pepper for 5 minutes.  Stir in the tomato paste and sugar, cook another 2 minutes.
  3. Add 5 and a half cups of water and 1 Tbsp of lime juice and bring to a boil.  Add the rice, cover, and cook for 15 minutes.
  4. Stir in the crowder peas and cook covered another 3-5 minutes. 
  5. Remove from heat and let stand covered 5 minutes.  Then fluff with a fork and serve.

*I have NO affiliation with these people.  But I LOVE fresh basil in the summer when we grow it in our yard.  Dried basil just depresses me.  I tried this stuff for the first time this week and it’s the best “winter” basil option I have stumbled across.

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Cedar Planked Salmon – Fire Day Friday

I don’t like salmon but my family absolutely LOVES it, so I make it for them often.  One of their favorite ways is when I cook the salmon on a cedar plank on the grill.  The smoldering plank provides additional seasoning to the already zesty potlatch seasoning and it also makes for an interesting presentation.
Cedar planks used to only be found in specialty stores like Williams Sonoma or grill stores but these days I have seen them in some grocery stores. 
Cedar Planked Salmon
Potlatch seasoning adapted from Bobby Flay

  • 4 salmon fillets 
  • 4 cedar planks, soaked in water for one hour
  • 1 lemon, cut into 8 thin slices
  • 1 tsp kosher salt
  • 3/4 tsp coarse ground black pepper
  • 3/4 tsp chili powder
  • 1/4 tsp roasted cumin
  • 1/4 tsp red pepper flake
  • 1/4 tsp dried tarragon
  • 1/4 tsp celery salt
  • 1/4 tsp dried minced garlic
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  1. Preheat a charcoal grill set up for direct heat at 350f.
  2. Mix the spices together for the potlatch seasoning.
  3. Place the salmon fillet skin side down on planks and season liberally with the potlatch seasoning.   Depending on the size of your fillets, you might have a little extra seasoning leftover.  Top each fillet with two lemon slices.
  4. Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130f.  
  5. Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.  if the skin wants to stick to the plank, no big deal, just use a spatula to separate the fillet from the skin.

Here are several ways to test for doneness when grilling fish.  The tips are from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.  
  • Cook to an internal temp of 120-140f but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place
Season rather heavily.

The spicy rub, salmon and smoke are a nice combination.
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Grilled Lemon Pepper Shrimp – Fire Day Friday

Sometimes simple is better.  This appetizer is quick, easy and tasty!  It also always disappears from the tray at tailgates and parties. 

Grilled Lemon Pepper Shrimp Appetizer


  • 1 lb shrimp, 26-30 count, peeled and deveined
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Fresh cracked pepper to taste
  • garnish:  cilantro, sesame seeds


  1. Marinate the shrimp in the oil, lemon juice, salt, and garlic for 30 minutes.
  2. Preheat a charcoal grill to 350f.
  3. Remove shrimp from marinade and reserve marinade.
  4. Place shrimp two each on cocktail skewers.  
  5. Season both sides with fresh cracked black pepper.
  6. Grill shrimp for 3 minutes.  
  7. Brush shrimp with the reserved marinade and flip.  Brush the other side.
  8. Grill shrimp for 3 minutes.
  9. Garnish with cilantro and toasted sesame seeds and serve with your favorite terriyaki sauce.
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My Kids’ Favorite Burger – Fire Day Friday

It is time again for Fire Day Friday here at Our Krazy Kitchen.

Since my blog is all about grilling, BBQ, and live fire cooking, we cook a lot of burgers.  A lot.

But my kids favorite burger is actually rather simple.  You might notice the similarities to a Big Mac but it is grilled, tastier, and it is not a toppling mess about to fall over.

My Kids’ Favorite Burger
source:  NibbleMeThis
Serves 4


  • 1 lb ground chuck
  • 2 tsp burger seasoning*
  • 1/2 tsp salt
  • 4 buns
  • 4 slices Baby Swiss Cheese
  • thinly sliced iceberg lettuce
  • 1/4 tsp black pepper
  • sliced dill pickles
  • homemade Thousand island dressing*
  • 1 clove garlic, very finely minced
  • 1/4 tsp chipotle chile, ground


  1. Mix the dressing, garlic and chipotle together and refrigerate an hour before you start making the burgers.
  2. Preheat a charcoal grill to 450f.
  3. Mix the ground chuck and burger seasoning together.  Divide into four portions and make into 4″ patties*. 
  4. Grill the burger patties for 4 minutes.  Sprinkle a pinch of salt on the burgers and flip. 
  5. Season the other side with another pinch of salt and cook another 3 minutes.  Top each with a slice of cheese and cook another minute or until the burger is an internal temp of 165f.
  6. Place patties on bun bottoms.
  7. Slather the bun tops with some of the “special sauce” from step one.  Top with lettuce and 3 pickles.   Season with a pinch of black pepper*.
  8. Put together and eat!


  • I like using Weber brand burger seasoning.
  • Really, making your own is 100% better than anything you can buy off the shelf.
  • Working with cold meat and cold hands is important to keep the fat from melting while making the patties.  If it breaks down, your burger will end up dry and flat.
  • Seasoning with the black pepper is a small touch but it really makes a difference.  I swear it freshens the lettuce up or something.
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Fire Roasted Chicken Wings – Fire Day Friday

The NFL playoffs are firing up and so are grills at game day parties everywhere.   There will be “chicken wings” on menus but these are a little different.  Instead of the traditional hot wing pieces of “drumettes” and “wingettes”, these use whole chicken wings.
It’s cold and possibly snowy wherever you are and you probably don’t want to drag your grill out.  Good news, you don’t have to.  You can do this one in your oven, if you have to.  But they are even better roasted on your grill.
Fire Roasted Chicken Wings
Adapted from Adam Perry Lang’s BBQ25
Serves 6
  • 24 chicken wings (whole wings, not wing parts)

For the marinade

  • 1 Tbsp kosher salt
  • 1.5 tsp black pepper, coarsely ground
  • 1 tsp garlic powder
  • 1 Tbsp peanut oil
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp red wine vinegar
  • 1 Tbsp hot sauce

For the BBQ glaze

  • 1 cup BBQ sauce (use your favorite)
  • 2 Tbsp brown sugar
  • 1/4 tsp cayenne pepper


  1. Combine the marinade ingredients and marinate the wings for 1-3 hours. 
  2. Preheat your grill to 300f for indirect heat* (or your oven). 
  3. Drain the wings and pat them dry.  Take the wing tip and tuck it behind the other end of the wing (the “drumette”.
  4. Place the wings on your grill (or in your oven) for 1 hour.
  5. Remove the wings and toss a large bowl with the BBQ glaze ingredients.
  6. Raise the grill (or oven…you really aren’t using your oven are you? ha ha) temp to 400f.  
  7. Cook the wings for another 30 minutes.
  8. Eat and enjoy!


  • Indirect heat is where you put the hot coals on one side of the grill and cook your food on the other side while the grill lid is closed so the meat “fire roasts” instead of grilling. 
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