coolkitchenbro
@coolkitchenbro • 124,000 subscribers
Videos
RATTLESNAKE QUESO This might be the most dangerously addictive queso you’ll ever make! Loaded with sausage, four kinds of cheese, and plenty of jalapeños, this stuff is ridiculously creamy, cheesy, and packs just the right amount of heat. Huge shoutout to @txbbq_junkie for this killer recipe! **INGREDIENTS** - 1 lb breakfast sausage - 16 oz queso blanco - 8 oz cream cheese - 8 oz mozzarella - 8 oz pepper jack - 1 jar diced jalapeños, juice included - Season with your heart! **DIRECTIONS** Brown the breakfast sausage and drain any excess grease. Add the sausage, all four cheeses, jalapeños (juice and all), and your favorite seasonings to a baking dish. Bake at 350°F for 30 minutes. Remove, give everything a good stir, then return to the oven for another 15 minutes until hot, melted, and ridiculously creamy. Grab a bag of tortilla chips and dig in! Recipe credit: @txbbq_junkie #texasfoodie #rattlesnake #queso #gamedayfood
coolkitchenbro507,900 views • 18 days ago
APPLE CIDER BOURBON SHORT RIBS This might be the ultimate fall dinner. Fall-apart short ribs braised in apple cider, bourbon and herbs, then finished in a rich, glossy sauce. Ingredients 2½ lbs bone-in short ribs 1½ tsp kosher salt 1 tsp black pepper 1½ tbsp oil 1 onion, wedged 1 carrot, chopped 3 garlic cloves, minced 1½ tbsp tomato paste ½ cup bourbon 1 cup apple cider 1½ cups beef stock 1½ tbsp Worcestershire 2 tsp Dijon 2 tsp maple syrup 2 rosemary sprigs 3–4 thyme sprigs 1 bay leaf 1 tbsp butter Directions Heat oven to 325°F. Season ribs and sear in oil 3–4 min per side. Remove. Cook onion and carrot 5–6 min. Add garlic and tomato paste; cook 1–2 min. Deglaze with bourbon and simmer 2–3 min. Add cider, stock, Worcestershire, Dijon, maple and herbs. Return ribs to the pot, cover and braise 2¾–3¼ hours, until fall-apart tender. Remove ribs and herbs. Simmer sauce uncovered 10–15 min until reduced and glossy. Turn off heat and stir in butter. Return ribs and spoon that sauce all over. Serve over brown butter mashed potatoes and prepare to be very popular. #shortribs #fallrecipes #comfortfood #dinnerideas #fallcooking
coolkitchenbro966,200 views • 1 month ago
This Sticky Garlic Chicken is one of those recipes you need in your back pocket for busy nights. One pan, simple ingredients, and you can have the whole thing on the table in about 20 minutes. The sauce gets sweet, savory, garlicky and ridiculously sticky. Throw it over some rice with broccoli and dinner is DONE. STICKY GARLIC CHICKEN BOWLS Ingredients: • 1 1/2 lbs boneless skinless chicken thighs or chicken breast, cut into bite-sized pieces • 2 tbsp cornstarch • 1/2 tsp salt • 1/2 tsp black pepper • 1 tsp garlic powder • 1-2 tbsp oil For the sticky garlic sauce: • 1/3 cup honey • 1/4 cup soy sauce • 2 tbsp brown sugar • 5 cloves garlic, minced • 1 tbsp rice vinegar • 1 tbsp butter • 1 tsp sesame oil • 1/2 tsp red pepper flakes, optional For serving: • Jasmine rice • Steamed broccoli • Sliced green onions • Sesame seeds Cut the chicken into bite-sized pieces and season with salt, pepper and garlic powder. Toss with the cornstarch until lightly coated. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes, turning occasionally, until golden brown and the chicken reaches 165°F. While the chicken cooks, whisk together the honey, soy sauce, brown sugar, garlic, rice vinegar and sesame oil. Pour the sauce into the skillet with the cooked chicken. Add the butter and let everything simmer for 2-3 minutes, tossing frequently, until the sauce reduces into a thick, glossy glaze that coats every piece of chicken. Add red pepper flakes if you want a little heat. Serve over jasmine rice with steamed broccoli and finish with green onions and sesame seeds. Easy, sticky, garlicky and on the table in about 20 minutes. Save this one for the nights when you have absolutely no idea what to make for dinner.
coolkitchenbro973,500 views • 2 months ago
Creamy Garlic Parmesan Chicken, Broccoli & Rice Bake! Dinner doesn't get much easier than this! We're teaming up with @Minute Rice to make the ultimate creamy, cheesy comfort meal using Minute Instant White Rice! Tender garlic butter chicken, broccoli, and Parmesan rice all baked together in one dish. Easy prep, easy cleanup, and a dinner the whole family will love! Ingredients: 2 lbs boneless skinless chicken thighs, 2 tbsp butter, 1 tbsp olive oil, 1 tsp each salt, garlic powder, onion powder & Italian seasoning, ½ tsp each smoked paprika & black pepper, 2 cups Minute Instant White Rice, 2 cups broccoli florets, 2 cups chicken broth, 1 cup heavy cream, 5 cloves minced garlic, 1 cup grated Parmesan (divided), 1 cup shredded mozzarella, 1 tbsp lemon juice & fresh parsley. Directions: Preheat oven to 400°F. Add diced chicken, melted butter, olive oil, and seasonings to a 9x13 baking dish. Toss and bake uncovered for 20–25 minutes, stirring halfway, until chicken reaches 165°F. Reduce oven to 375°F. Add Minute Instant White Rice, broccoli, hot chicken broth, heavy cream, garlic, ½ cup Parmesan, and lemon juice directly to the dish. Stir well, then top with mozzarella and remaining Parmesan. Cover tightly with foil and bake 15–20 minutes until rice and broccoli are tender. Broil uncovered for 1–2 minutes until golden and bubbly. Rest 5 minutes, garnish with parsley, and enjoy! Grab a box of Minute Instant White Rice and make dinner easy tonight! #ad #Min#minutericepartner #Easydinner
coolkitchenbro17,200 views • 2 days ago
Dinners for Real Life EP. 24 — Creamy Lemon Chicken Orzo Easy, creamy, fresh and all made in one pan. This is one of those weeknight dinners the whole family can get behind. Ingredients: 1½ lbs chicken, cubed 1½ tsp Italian seasoning 1 tsp garlic powder 1 tsp salt ½ tsp black pepper 2 tbsp olive oil 2 tbsp butter 4 cloves garlic, minced 1 (16 oz) bag orzo 4 cups chicken broth ¾ cup heavy cream Zest of 1 lemon 3–4 tbsp lemon juice ¾ cup grated Parmesan 2–3 cups baby spinach Directions: Season chicken with Italian seasoning, garlic powder, salt and pepper. Brown in olive oil over medium-high heat for 5–7 minutes, then remove. Add butter and garlic to the same pan, then stir in the orzo and toast for 1–2 minutes. Add chicken broth and simmer 8–10 minutes, stirring often. Add the chicken back in, followed by heavy cream, lemon zest and 3 tbsp lemon juice. Simmer 2–3 minutes. Reduce heat and stir in Parmesan and spinach until creamy and wilted. Add a splash of broth if needed and more lemon juice to taste. Finish with extra Parmesan and fresh lemon. Save this one for an easy weeknight dinner. #DinnersForRealLife #ChickenOrzo #OnePanDinner #EasyDinner #familydinner
coolkitchenbro117,200 views • 1 month ago
DUTCH OVEN BBQ RIBS No smoker. No all-day cook. Just ridiculously tender ribs finished over a hot grill for that charred, sticky BBQ crust. These Dutch Oven Ribs might be one of the easiest ways to get tender ribs on the table. Ingredients 1 rack St. Louis-style pork ribs Salt and black pepper, to taste 1 large onion, cut into wedges ¼ cup Worcestershire sauce 1 tbsp minced garlic 1 (12 oz) beer Your favorite BBQ sauce Directions Preheat oven to 300°F. Trim the ribs, remove the silver skin/membrane from the back, and cut the rack into 3 equal sections. Place the ribs in a large Dutch oven and season generously with salt and pepper. Add the onion wedges, Worcestershire sauce, minced garlic, and beer. Cover with the lid and bake at 300°F for 2–2½ hours, until the ribs are tender but still hold together. Heat your grill to high heat. Carefully remove the ribs from the Dutch oven and place them directly on the hot grill. Grill briefly to develop some char, then brush generously with BBQ sauce. Cook another 2–3 minutes, turning as needed, until the sauce is caramelized and tacky. Pull them off, let them rest for a few minutes, and dig in. Save this one for the next time you want ribs without babysitting a smoker all day. #DutchOvenRibs #BBQRibs #Ribs #EasyRecipes #DinnerIdeas
coolkitchenbro87,700 views • 1 month ago
SMOKING MY FIRST TURKEY | Traeger Woodridge Pro My first smoked turkey on the @Traeger Grills Woodridge Pro! A perfectly smoked, buttery turkey served over a rich and creamy bourbon au poivre sauce made with smoky turkey drippings! SMOKED TURKEY INGREDIENTS * 1 whole turkey (12¼ lbs) * 1 stick softened butter * Traeger Rub seasoning * Olive oil * 1 cup beer or chicken stock * Turkey backbone, neck & giblets BOURBON AU POIVRE SAUCE * 3 tbsp butter * 1 large shallot, minced * 2½ tbsp crushed black peppercorns * ⅓ cup bourbon * ¾ cup strained turkey drippings * 1¾ cups chicken or turkey stock * 2 cups heavy cream * 1 tbsp Dijon mustard * 1½ tsp Worcestershire sauce * 1 tbsp cold butter * Salt to taste DIRECTIONS Spatchcock turkey by removing the backbone and flattening. Season underside with Traeger Rub, flip over, and loosen skin over breasts. Coat each ½ stick of softened butter in Traeger Rub, stuff into each breast pocket, and massage evenly. Rub skin with olive oil and season generously. Preheat Traeger Woodridge Pro to 275°F. Place backbone, neck, and giblets in a drip pan with 1 cup beer or stock underneath turkey. Smoke at 275°F until breast reaches 165°F. Rest 20–30 minutes. For sauce, strain drippings and skim fat. Sauté shallot and peppercorns in 3 tbsp butter for 2–3 minutes. Remove from heat, add bourbon, return to heat, and simmer briefly. Add drippings, stock, Dijon, and Worcestershire. Simmer 5 minutes, then stir in cream and reduce until thickened. Remove from heat and whisk in 1 tbsp cold butter. Salt to taste. Carve turkey, pour sauce into a serving pan, arrange turkey over top, and serve with extra sauce! #CoolKitchenBro #TraegerGrills #WoodridgePro #SmokedTurkey #ThanksgivingTurkey
coolkitchenbro19,000 views • 14 days ago
COZYTOBER EP. 11 | Cheesy Italian Sausage & Peppers Sweet and spicy Italian sausage, roasted peppers, onions, garlic, and marinara, all baked together and finished with bubbly melted cheese. Serve it with toasted sourdough to soak up all that sauce! **Ingredients:** - 1 lb sweet Italian sausage links - 1 lb hot Italian sausage links - 4 bell peppers, sliced - 1 large onion, sliced - 4 cloves garlic, smashed - ⅓ cup olive oil - 24 oz marinara sauce - ½ cup grated Parmesan - ¾ cup shredded mozzarella - 2 tsp Italian seasoning - 1 tsp smoked paprika - ½ tsp each salt and black pepper - Fresh basil and toasted sourdough for serving **Directions:** Preheat oven to 400°F. Cut sausage into 1½–2 inch pieces and add to a large baking dish with peppers, onion, and garlic. Drizzle with olive oil, add seasonings, and toss. Roast uncovered for 25–30 minutes, stirring halfway. Pour in marinara, stir, and bake another 15 minutes. Top with Parmesan and mozzarella and bake 5–8 minutes until golden and bubbly. Make sure sausage reaches 160°F internally. Finish with fresh basil and serve with toasted sourdough! #cozytober #sausageandpeppers #easydinner #comfortfood
coolkitchenbro11,400 views • 15 days ago
HOMEMADE GYROS WITH TZATZIKI These homemade gyros are ridiculously good! Juicy, perfectly seasoned beef and lamb with crispy edges, wrapped in warm pita and loaded with homemade tzatziki. And you don’t need a rotisserie to make them! Huge shoutout to @Jess | Foodie ❤️🔥 for this incredible recipe! It looked way too good not to try, and it absolutely delivered! **GYRO MEAT** - 1 lb ground beef - 1 lb ground lamb - 1 yellow onion, grated - 4 garlic cloves, minced - 2 tsp each salt and oregano - 1 tsp each smoked paprika, cumin, thyme, coriander & black pepper - ½ tsp each dried rosemary & onion powder - 2 tbsp Greek yogurt - 1 tbsp olive oil **HOMEMADE TZATZIKI** - 1 cup Greek yogurt - 2 garlic cloves, minced - 1 tbsp fresh dill - Juice of ½ lemon - 1 tbsp olive oil - Salt & pepper to taste - Optional: ½ grated cucumber **FOR SERVING** Warm pita, red onion, cherry tomatoes & fresh dill. **DIRECTIONS** 1. Mix all gyro meat ingredients until well combined. Divide into 4 portions. 2. Place each portion between parchment sheets and roll to ¼-inch thickness. Remove the top parchment and roll the meat up with the bottom parchment. Repeat. 3. Bake on a sheet pan at 400°F for about 30 minutes, until the center reaches 160°F. 4. Mix tzatziki ingredients and refrigerate until serving. 5. Unroll the cooked meat, slice into strips, and optionally broil for crispy edges. 6. Load warm pita with gyro meat, tzatziki, red onion, tomatoes, and fresh dill. Save this one for your next homemade Greek night! Recipe credit: @cookwithjesss #gyros #easy #greekfood #easydinnerideas
coolkitchenbro10,600 views • 17 days ago
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