#ImprovCookingChallenge: Muffuletta Sandwich


Recently Tom has been talking about how much he misses New Orleans and the foods there. For two years before we went, he had a trade show there for work in October. Of course now that we've both been and I absolutely love the city, the trade show has changed cities and I can't tag along with him.

Anyway, we've been talking a bunch about all of the food we had while in New Orleans and what we still need to have whenever we manage to go back. One of the things we didn't get to enjoy was a muffuletta sandwich.

The Muffuletta Sandwich is a New Orleans classic. It's served on a large round roll covered in sesame seeds and the sandwich is made up of genoa salami, ham, mortadella, Swiss cheese, provolone cheese and an olive salad made with black and green olives, fresh herbs and a giaridinera vegetable mix. The best place to get one is at the Central Grocery Co on Decatur Street in the French Quarter.

We walked past this place approximately 6 times in the 3 days we were there and for some reason, each time was right after we had ate and there was no room to eat anymore. I still regret this. I'm not even joking when I say that my first stop as soon as I return to New Orleans will be the Central Grocery Co to get a quarter of this amazing sandwich.

The ingredients for this month's Improv Cooking Challenge were olives and cheese. I'm so glad Tom suggested this recipe because, since I'm not a fan of olives, I was really struggling on what to make for this event.

Muffuletta Sandwich
Bread Source: Genius Kitchen
Servings: 4
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    • For the Olive Salad:
    • ¼ cup green olives, pitted
    • ¼ cup black olives, pitted
    • ½ cup giardinera
    • 1 tbsp fresh parsley, chopped
    • 1 tbsp fresh oregano, chopped
    • 1-2 tbsp olive oil
    • For the Sandwich:
    • 10-inch round soft bread loaf, or homemade recipe *see below
    • ¼ lb genoa salami
    • ¼ lb ham, thinly sliced
    • ¼ lb mortadella, thinly sliced
    • ¼ lb provolone cheese, thinly sliced
    • ¼ lb mozzarella cheese, thinly sliced
    • 1 cup olive salad
    • ---
    • Homemade Muffuletta Bread Recipe:
    • 1 cup warm (110 degrees F) water
    • 1 tbsp sugar
    • 1 packet dry active yeast
    • 3 cups bread flour, plus more for dusting
    • 1 ½ tsp salt
    • 2 tbsp vegetable shortening
    • seasame seeds


NOTE: If you are making your own muffuletta bread, start with that first as it takes two rises before it can be baked.
1. FOR THE BREAD: combine warm water, sugar and yeast in a bowl. Set aside for 10 minutes.
2. Add the flour, salt and shortening to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast is foamy and 10 minutes have passed, pour the yeast mixture on top and mix on low speed until an elastic dough forms. The dough should be smooth and satiny.
3. Oil a bowl and place dough in it. Toss to coat, cover with plastic wrap and set in a warm place until it has doubled in size, about 1 ½ hours.
4. Lightly flour a work space and turn out the dough, punching it down. Form into a 10-inch round loaf and place on a parchment lined baking sheet. Sprinkle the top with sesame seeds and press them into the dough.
5. Allow to rise again for 1 hour.
6. Preheat the oven to 425 degrees. Place the bread on the middle rack in the oven and bake for 10 minutes. Lower the temperature to 375 and continue baking for 25 minutes.
7. Remove from the oven and allow to cool on a wire rack for at least 20 minutes. Slice in half.
8. FOR THE OLIVE SALAD: Dice up the olives and giardinera. Toss in a bowl with the fresh herbs and just enough olive oil to keep it coated.  Refrigerate until ready to use.
9. FOR THE SANDWICH: Remove any excess bread from the center of a sandwich on the top and bottom half of the loaves to create a spot to fill with the olive salad.
10. Layer the provolone cheese on the bottom of the sandwich. Follow with the genoa salami, the ham and the mortadella. Top with the mozzarella cheese. Place the top half of the loaf filled with the olive spread on top.
11. Slide a piece of wax paper underneath the sandwich and wrap it up. Press a cutting board or other medium-weight item on top of the sandwich. Allow to sit for 10-20 minutes for the bread to absorb the olive mixture.
12. Cut into wedges and serve. Optional: sandwich can be toasted at 350 for 15-20 minutes to melt the cheeses and warm up the deli meats if desired. 

Seeing as I've only had my own version of the muffuletta, I can only imagine how much better the real thing is going to be. The bread is crusty on the outside, but soft in the inside. The meats and cheeses provide a nice salty flavor which is rounded out by the olive salad. Not too salty, not too dense, not too cheesy or meaty, it's really just an incredible sandwich...and this coming from someone who doesn't like olives at all!

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.

Check out what the other bloggers have made!

#BakingBloggers: Slow Cooker Reese's Cake


The theme for July's #BakingBloggers was baking with small appliances. This is something I am completely unfamiliar with. I know people use their slow cookers and instant pots to make desserts, but I'd never even thought to try it. (Confession: my instant pot has only been used for hard boiled eggs because I'm kind of scared of it) Panini presses and toaster ovens were also smaller appliances that we could use. Basically, a dessert you wanted to cook when it was too hot to have your oven going on.

#BakingBloggers is a group of bloggers who love to bake and each month we share recipes based off a theme that we've voted on. Our host is Sue of Palatable Pastime

I did think about taking the easy route and making something on my panini press but then I told myself that I had a chance to step out of my comfort zone with this recipe so I might as well do it. And then I promptly chickened out on using the instant pot. Maybe next time? But the slow cooker and I are good old friends and I figured I could find something to make using it.

And then there was this cake. I made it a few weeks ago before my brother in law's birthday when my in laws were here visiting. None of us could get over how good this cake was and how there simply weren't enough adjectives in the English language to describe how good it was. 

Slow Cooker Reese’s Cake
Adapted from: Betty Crocker
Servings: 8-10
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    • For the Cake:
    • 1 box butter or yellow cake mix
    • 1 cup water
    • 3 eggs
    • ⅓ cup butter
    • 1 tbsp vanilla extract
    • ½ cup chocolate syrup
    • ½ cup peanut butter
    • For the Topping:
    • 3 tbsp creamy peanut butter
    • 2 tbsp milk
    • 1 cup powdered sugar
    • 20 miniature Reese’s cups, cut into quarters


1. Spray an oval-shaped 6 quart slow cooker with baking spray.
2. In the bowl of your stand mixer, combine the cake mix, water, eggs, butter and vanilla and mix until combined.
3. Add in the peanut butter and mix until smooth and fully incorporated.
4. Pour the batter into the prepared slow cooker and then drizzle the chocolate syrup on top and use a butter knife to swirl it through the cake.
5. Cover and cook on high for 2 hours to 2 hours and 15 minutes. Cake will be cooked through when a toothpick inserted in the center comes out clean.
6. Remove the slow cooker insert and place on a wire rack to cool. Let cool for 15 minutes.
7. Meanwhile, prepare the topping by adding the peanut butter, milk and powdered sugar to a bowl and whisking until smooth and thick. Add an additional tablespoon of milk if the mixture is too thick.
8. Use a silicone spatula to spread the peanut butter frosting on top of the cake.
9. Sprinkle the chopped Reese’s on top. 

The peanut butter and the chocolate taste are strong in this cake but it the taste is somewhere between a brownie and fudge but is still somehow a really light cake. If that sounds like it's right up your flavor profile alley, I definitely suggest making this cake. It's very rich too so it almost handles portion control for you! 

Check out what everyone else has made! 

#FoodieExtravaganza: Nashville Hot Chicken


The first time I ever heard of Nashville Hot Chicken, I was watching an episode of Trisha's Southern Kitchen. The story supposedly goes that a married woman was tired of her husband being a womanizer and after a particularly late night of him running around on her, she decided to serve him chicken with twice the amount of pepper as revenge. Unfortunately it backfired for her and he ended up loving the recipe.

Fortunately, the recipe became very popular. That episode I watched was at least a few years ago but I still never managed to make the recipe. And then, a few months ago my in-laws were visiting and despite me cooking all of the time, either Tom or his dad wanted to go to KFC. Not to go off topic too much, but we have a made-to-order convenience store here called Royal Farms. If you want fried chicken, you go there. Not to KFC or Popeyes. Anyway...I looked at the menu to see if there was anything that interested me at all and I found that they were serving Nashville Hot Chicken.

I figured it would either be great or terrible but I was willing to take the chance. It was surprisingly good! That recipe came with the chicken cut into strips and I decided I wanted to find a similar recipe to share with you for this blogging event because I'm not very good at frying whole pieces of chicken.

Foodie Extravaganza is a blogging event where bloggers take turns hosting the events with different themes based off a food holiday from The Nibble. The theme for July is fried chicken. Posting day is always the first Wednesday of each month. Our host for this month is Sneha of Sneha's Recipe.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Nashville Hot Chicken
Adapted from: The Candid Appetite
Servings: 4
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    • For the Chicken:
    • 1 ½ lbs chicken breasts, cut into strips
    • 1 tsp salt
    • 1 tsp pepper
    • 3 tbsp hot sauce (I used Texas Pete’s), divided
    • 2 tbsp buttermilk
    • 3 cups all purpose flour
    • 2 eggs
    • 1 ¼ cup buttermilk
    • vegetable oil, for frying
    • For the Sauce:
    • 3-6 tbsp cayenne pepper
    • 2 tbsp brown sugar
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • For Serving:
    • 10 biscuits, refrigerated or homemade, baked
    • pickle chips


1. Toss the chicken in a large bowl with salt, pepper, 2 tablespoons of hot sauce and buttermilk. Cover and refrigerate for 3 hours, but up to overnight.
2. Add the flour to a shallow dish. Add the eggs to another shallow dish and lightly beat. Stir in the buttermilk and remaining hot sauce.
3. Line a large baking sheet with foil or parchment paper. Dip each chicken strip into the flour mixture, then the buttermilk, then back into the flour mixture and shake to remove excess flour. Place on the prepared baking sheet.
4. Repeat with remaining chicken strips and allow to rest for 10 minutes.
5. Meanwhile, add enough oil to a skillet or dutch oven to cover the chicken (about 3-4 inches) and bring up to 360 degrees over medium high heat.
6. Fry the chicken strips in batches, 4-6 at a time, until golden and crispy, about 3 minutes on each side.
7. Transfer to a paper towel lined plate to absorb excess grease.
8. After all of the chicken is fried, in a large bowl whisk together the cayenne, brown sugar, chili powder, garlic powder and paprika. For lesser heat use 3 tablespoons of cayenne. For more heat, use all 6 tablespoons.
9. Carefully ladle 1 cup of the hot cooking oil into the spice mixture and whisk until it is combined. Place the fried chicken strips into the bowl and toss to coat, making sure they’re all covered with the sauce.
10. Serve immediately, with biscuits and pickles. 

I ended up going a little light on the cayenne pepper in the sauce of this recipe because I was worried it was going to be too spicy. It wasn't at all. I definitely could have used the full amount, but it was still absolutely delicious.

The double flour dredge creates a nice crispy coating on the chicken and buttermilk makes it perfectly tender. It is by far one of the best fried chicken recipes I've ever had. 

 See all the other #FoodieExtravaganza recipes hosted by Sneha's Recipe

Korean-Style Fried Chicken  Karen's Kitchen Stories 
Pretzel Crusted Chicken Strips  A Day in the Life on the Farm

#FestiveFoodies: Cherry Berry Buckle Cake


"Hmm." Was the first thing I thought when I saw that Ellen of Family Around the Table had created a Festive Foodies event called Red, White and Blue.

I had the same theme for the Improv Cooking Challenge last month and definitely struggled to find a recipe to make. You'd think there would be a plethora of red, white and blue recipes but I feel like I've already made a bunch of them. But then this recipe came up as I was randomly looking through recipes and I thought that it would be the perfect addition.

If you have a 4th of July party this week and still need something to make, I'd highly recommend this cake. It's easy to make, delicious and looks super pretty!

I had only vaguely heard of a buckle cake before but had no idea what made it any different than any other type of cake, so I took to the good old internet to find out. Apparently, a buckle cake is usually made with blueberries and a streusel which created a 'buckle' or rippled effect on top of the cake. The cake itself is very similar to a coffee cake.

Cherry Berry Buckle Cake
Adapted from: Wicked Good Kitchen
Servings: 8-10
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    • For the Cake:
    • 1 ½ cups all purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • 2 sticks of unsalted butter, at room temperature
    • ⅔ cup sugar
    • zest of 1 medium lemon
    • 1 tbsp vanilla extract
    • 2 eggs, at room temperature
    • 1 ½ cups frozen cherries
    • 1 cup blueberries
    • For the Sugar Cookie Streusel:
    • ¾ cup all purpose flour
    • 6 tbsp sugar
    • ½ tsp salt
    • 6 tbsp unsalted butter, cold and cut into pieces


1. Preheat the oven to 350 degrees. Spray a 10 inch springform pan with baking spray, or grease liberally with butter and dust with flour, shaking out the excess.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the lemon zest and vanilla.
4. Beat in the eggs, one at a time until fully combined. Add in the flour mixture and mix until just combined. The batter will be very thick.
5. Use a rubber spatula to fold in the cherries and blueberries by hand.
6. Use the spatula to spread the batter into the prepared springform pan.
7. In a medium bowl, whisk the flour, sugar and salt needed for the streusel topping.
8. Add in the pieces of butter and bring together using a pastry cutter or two forks until the mixture resembles coarse sand.
9. Spread the streusel over the batter.
10. Bake for 55-60 minutes or until lightly golden and set in the center.
11. Place on a wire cooling rack and run a butter knife around the edges of the cake so it won’t stick when you try to remove it.
12. Allow to cool for 15 minutes, then release the latch on the springform pan. Continue cooling the cake for 1 hour. Slice and serve! 

The original cake recipe uses raspberries and blueberries, but I'm not a big fan of cooked raspberries so I decided to replace those with cherries. If you only have frozen blueberries, you can still make this cake. I'd just recommend tossing the blueberries in 1 tablespoon of flour before mixing them into the batter so they won't discolor the batter. 

This cake is SO good! I was a little worried about it sticking to the pan but I didn't have any issues at all and then the slices even came off the bottom portion of the springform pan easier than most any other cakes I've made. 

It's fully of juicy fruit and perfectly sweet with that sugar cookie topping. This was one of those cakes that I nearly debated saying that it didn't turn out and keeping it all for myself, but I definitely don't need to eat an entire cake. So I did my usual and took it into my coworkers who ate it all before the end of the day, as usual. 

Check out what everyone else made!

#CookoutWeek: Sweet and Spicy Hawaiian Chicken Skewers


I'm very sad to say that #CookoutWeek is over for me. The event officially ends tomorrow, so you'll still have a variety of great recipes to drool over, but this is the last one for me. This is also the first time that I didn't make a dessert for #CookoutWeek. I thought about it, but I have a bunch of other sweet recipes coming up in the next few weeks that I thought I could give myself (and my husband's sweet tooth) a pass for this event.

Much like foil packets, skewers (or kebabs) are another one of my favorite ways to grill up food. Once they're prepared you only need a plate to get them to the grill and a serving plate once they're done. Recipes that use minimal dishes are totally my thing.

The chicken on these skewers is marinated in a sweet and spicy sauce that includes pineapple juice, brown sugar, Sriracha and crushed red pepper flakes as just a few of the ingredients. Only half of the marinate goes over the chicken and the remaining half is brushed over the skewers while they're cooking to add additional flavor to the veggies and pineapple.

The chicken does need to marinate for at least an hour and if you are using wooden skewers, they need to soak for 30 minutes before going on the grill, so make sure to plan ahead with this recipe. The last thing you want is under seasoned chicken and burnt skewers messing up this delicious, easy to make dish!

Sweet and Spicy Hawaiian Chicken Skewers
Source: Cookaholic Wife
Servings: 4
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    • For the Marinade:
    • ¼ cup ketchup
    • ¼ cup pineapple juice
    • ¼ cup reduced sodium soy sauce
    • 2 tbsp brown sugar
    • 1 tbsp Sriracha (or more to taste)
    • 1 tbsp rice vinegar
    • 1 tbsp fresh ginger, grated
    • 1 tsp crushed red pepper flakes
    • 1 tsp chili oil (or any oil you have)
    • salt and pepper, to taste
    • For the Skewers:
    • 1 lb. chicken breast, cut into 1 ½ inch pieces
    • 2 cups pineapple, cut into 1 ½ inch pieces
    • 2 green peppers, cut into 1 ½ inch pieces
    • 1 large red onion, cut into 1 ½ inch pieces
    • salt and pepper to taste


1. Combine the ingredients for the marinade and set half aside.
2. Place the cubed chicken into a sealable bag and pour half the marinade on top. Refrigerate for 1 hour, but up to overnight.
3. Soak 6-8 skewers in cold water for 30 minutes.
4. Heat the grill or grill pan to medium high heat, around 425 degrees.
5. Alternate threading the onion, bell peppers, pineapple and chicken onto the skewers.
6. Grill the skewers for 5 minutes on each side, then baste with the reserved marinade and cook for 1-2 minutes more on each side. Serve immediately. 

If your family isn't a fan of eating off a stick, after you grill these up, they are perfect served over a bed or rice or wrapped up in a tortilla to make Hawaiian chicken tacos.

This is my last post for #CookoutWeek and the last chance you'll have to enter the giveaway from my blog, so make sure that you do so today.

Don't forget to check out what the other bloggers have made:

Recipe Remake: Black Bottom Cupcakes


Black bottom cupcakes are one of the desserts I remember always being a part of my life. My mom didn't bake often, but she did know how to make these cupcakes. I can't remember if they were made for holidays or just because, but I have loved them from the first time I had one.

Then as a teenager, I had a friend who worked at a little bakery in the mall and they sold bite-sized black bottom cupcakes. They were really cheap too but I know I probably spent at least $100 on them during the summer, getting them every time we went to the mall and she was working.

One of the days when Tom and I had first started dating, I was telling him about these cupcakes and he had said he'd never had them before. Of course I needed to remedy that right away. He really liked them and I ended up making them as the favors for our wedding.

Only I would use the two days off before my wedding to assemble Chinese-style take out boxes to hold 2 cupcakes each, then bake 150+ cupcakes! But they turned out perfectly and everyone said it was such a great idea as a wedding favor that I can't help but think it was entirely worth it.

I almost always have blocks of cream cheese in my fridge and you all know my hoarding obsession with mini chocolate chips, so I can pretty much make these cupcakes at any time. Which I think turned out to be a little ironic, because when I decided I was going to redo this recipe for the Festive Foodies, I ended up having to make them three times. The first batch stuck horribly to the liners and the cream cheese middle in the second batch sunk before I could get a good picture of them. Third time is the charm, right?

Black Bottom Cupcakes
Source: Cookaholic Wife
Servings: 24
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    • For the Cupcake:
    • 1 ½ cups all purpose flour
    • 1 cup sugar
    • ¼ cup cocoa powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup water
    • ⅓ cup vegetable oil
    • 1 tbsp distilled white vinegar
    • 1 tbsp vanilla extract
    • For the Filling:
    • 8 oz. cream cheese, at room temperature
    • ⅓ cup sugar
    • 1 egg
    • ¼ tsp salt
    • 1 cup mini chocolate chips


1. Preheat the oven to 350 degrees. Line two cupcake pans with liners or spray liberally with non-stick cooking spray.
2. In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Mix until combined. The batter will be really thin.
3. Fill the cupcake pans with ⅓ of the batter.
4. In another bowl, beat together the cream cheese and sugar until light and fluffy, about 3 minutes. Add in the egg and salt and mix until combined, then add in the mini chocolate chips, beating only until incorporated.
5. Drop a tablespoon of the cream cheese mixture on top of the cupcake batter.
6. Bake for 30-35 minutes then remove from the oven and allow to cool on a wire rack for 5-10 minutes. 

The cupcakes can be kept at room temperature, but are better if stored in the refrigerator. 

Of course my coworkers did not mind the three batches of these cupcakes that I brought in over the course of a month trying to get the recipe right. The cake portion is light and rich and the cream cheese filling is basically a dollop of cheesecake. You really can't go wrong with that combination. 

Originally posted on www.cookaholicwife.com on February 13, 2010.

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#CookoutWeek: Heirloom Tomato Salad


Even though there is an abundance of vegetables available all summer, I always feel like I'm struggling to come up with side dishes to have. This is mainly because my husband doesn't like 99% of vegetables. He'd be completely content to eat corn on the cob all summer and I do love it, but I need more of a variety than that.

Since he prefers his vegetables to come from a can I've taken to making vegetable side dishes just for myself so I can enjoy the bounty of produce that's available to me. There is little better than a homegrown Maryland tomato and I'm so excited that I have my own growing this year. But if I can't have my own, I prefer an heirloom tomato over any other type. I love the varieties of colors that they come in and the beautiful creases and ridges, creating the perfectly imperfect tomato.

Purple and red are my favorites, but unfortunately there weren't any purple ones at the store when I was making this recipe, so I had to settle on a red heirloom tomato and some yellow and orange cherry tomatoes. Which, you know, wasn't a hardship at all.

Heirloom Tomato Salad
Source: Cookaholic Wife
Servings: 4-6, as a side dish
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    • 3-4 medium heirloom tomatoes, thinly sliced
    • 1 cup cherry or grape tomatoes, halved, mixed colors if available
    • ¼ cup Vidalia onion, thinly sliced
    • 2 tbsp good quality olive oil
    • 2 tbsp fresh basil leaves
    • ¼ cup fresh shaved Parmesan cheese
    • salt and pepper, to taste


1. Arrange the tomatoes and onion slices on a platter or serving bowl.
2. Drizzle olive oil on top, followed by basil leaves and Parmesan cheese.
3. Season to taste with salt and pepper. Serve immediately. 

To be honest, I could eat tomato slices with just salt and pepper on them, but the basil and Parmesan really amp up all of the summer flavors and make this the perfect side dish to chicken, beef, pork or my favorite....steamed crabs!

#CookoutWeek is winding down and I only have one more recipe to share with you tomorrow. If you haven't entered the giveaway yet, you really should do that now. There are tons of great prizes! 

Don't forget to check out what all of the other bloggers have made today! 

#CookoutWeek: Garlic Butter Steak Foil Packets


Disclaimer: This recipe was created with product received from Chef Shamy as part of #CookoutWeek. All opinions are my own.

You step outside into a warm summer night, a gentle breeze blowing that picks up the scent of charcoal from a lit grill, followed by the scent of garlic, vegetables and beef. Is there anything better than that?

Tom and I have done more grilling in the past 6 weeks than I think we did all of last summer. I love it! Not just because of the awesome smell that food cooking over charcoal puts off, but because aside from prepping the food, I just get to sit there while Tom does the rest. As someone who cooks on average 5 nights a week, every week, I consider these grilling nights a glorious vacation from my kitchen.

Foil packets are one of the easiest types of dishes that you can grill. Everything gets prepped and put into the packet, you sit it on the grill and come back when it's done. You can either plop the packet right on your plate and eat out of it, or slide the ingredients onto your plate and toss away the foil. Clean up doesn't get much easier than that, does it?

We were talking of going camping at Assateague Island this fall and of course, the first things that I started to think of were meals to make. Unfortunately there wasn't a date that worked for everyone but we've decided we'll push off those plans to the spring. Which for me just means more time to find recipes to have while we're there. Foil packets are perfect for camping because you don't need platters or plates or really even serving dishes.

Garlic Butter Steak Foil Packets
Source: Cookaholic Wife
Servings: 4 packets
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    • 4 4 oz. steaks
    • 2 lbs. baby potatoes, quartered
    • 8 oz. mushrooms, sliced
    • 2 bell peppers, chopped into 1-inch pieces
    • 2 medium onions, chopped into 1-inch pieces
    • ¼ cup steak or burger seasoning, divided
    • 8 tbsp Chef Shamy Garlic Butter, divided
    • ¼ cup fresh parsley, chopped
    • salt and pepper, to taste


1. Rip off 4 pieces of heavy duty foil, about 12 inches long.
2. Add the potatoes, mushrooms, bell pepper and onion to a bowl. Season with 2 tablespoons of steak seasoning.
3. Melt 4 tablespoons of Chef Shamy Garlic Butter and pour over the vegetables. Toss to coat.
4. Divide the vegetables evenly between the foil packets. Season both sides of the steaks with the remaining steak seasoning.
5. Place the steaks on top of each vegetable pile, then place a tablespoon of butter on top of each. Fold up the edges of the foil to create a packet.
6. Grill for 30-35 minutes or until potatoes are fork tender.
7. Carefully open the foil packets to allow the steak to escape and season with additional salt and pepper to taste. Garnish with parsley.

Note: Instead of a whole steak you can also cut the steak into 2-inch pieces. 

Talk about delicious! Our stomachs were growling the entire time this was on the grill, impatiently waiting for the potatoes to finish cooking. The garlic butter melts down into the steak and further coats the potatoes and veggies making it simply unbelievable. 

I've never worked with Chef Shamy before, but I really hope this isn't the last time. Their products are incredible! For #CookoutWeek I received their garlic butter and honey butter with vanilla bean. (I may or may not have ate a spoonful of the honey butter plain...)

Their slogan is Make the World a Butter Place®. Which after using it, I feel like is a totally accurate slogan. Their butters contain no oils and the savory ones can be used in keto recipes. They also boast a shelf life of up to 2 years when frozen, but can be kept in the refrigerator for 6 months and some flavors are even shelf stable. But good luck on keeping this butter around long enough to hit any of those shelf lives.
Check out their social media pages here:

To find out more about them, visit their About Us page -  https://chefshamy.com/about/

And because they're really awesome, they're offering everyone a 10% discount off their butters by using code 10BUTTER10. This code only works until July 4th so head on over to Amazon and make sure to order yours soon!

And don't forget to enter the giveaway hosted by all of our awesome sponsors!

These foil packets have definitely entered our summer grilling rotation of recipes...at least until I run out of butter and need to buy more. Check out what all of the other bloggers have made today: 

#CookoutWeek: Cherry Bourbon Slush


Has it been humid where you are? Usually in Maryland we have decent weather until early July where the temperatures are in the mid-eighties and the humidity is relatively low and then come mid-July, the humidity soars to the 90+% and it's pretty miserable outside.

Not so much this year. It's rained nearly every weekend since April (which has made yard work real fun, lemme tell ya...) and we've had more days than not with 90% or higher humidity.

But one of the best things you can have on a humid summer day is a nice, cold, slushy drink and this cherry bourbon slush is very high up at the top of my list. Made with frozen cherries and coconut sorbet, you don't even need to add any ice to the drink.

Cherry Bourbon Slush
Source: Cookaholic Wife
Servings: 2 drinks
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    • 4 oz. bourbon
    • 12 oz. bag frozen cherries
    • 1 cup coconut sorbet
    • 2 tsp sugar


1. Combine all of the ingredients in a high powered blender and blend until smooth.
2. Pour into two glasses and enjoy! 

Disclaimer: This recipe is intended for individuals 21 years or age or older. Please drink responsibly.

Bourbon is my favorite liquor and frozen cherries are one of my favorite fruits, so combining them together with a coconut sorbet makes for the perfect, tasty summer drink!

Thanks to our amazing sponsors, there is one of the coolest giveaways that I've had to pleasure to be part of. Make sure you enter the giveaway for your chance to win. 

a Rafflecopter giveaway

Check out what all of the other bloggers have shared with you today. 

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