👉 Bigyellowguy | Food 🔥

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FILTHY EVERYTHING CABBAGE Ingredients - Large green cabbage, chopped chunky - 2 lb ground beef (80/20) - 1 pack beef bacon, chopped - 2 small Yukon Gold potatoes sliced thin - 3 red bell pepper, chopped chunky - 1 large onion, chopped chunky - 1 carrot sliced thin - 1 pk mushrooms 8oz sliced - 1 jalapeño, minced - 3 tbsp minced garlic Gravy & Seasonings - 3-4 tbsp tomato paste - 4 tbsp all-purpose flour - 3.5 cups beef bone broth - 2 tbsp Worcestershire sauce - 3.5 tbsp Salt-Free Tony's Creole Seasoning - 1 tbsp paprika - 2 tsp Italian seasoning - 2 ½ tsp salt (adjust to taste) - Fresh parsley, chopped (for garnish) Instructions 1. Add the chopped beef bacon to a cold skillet and bring the heat to medium-high. Cook until the bacon is crispy and the fat has rendered. 2. Leave the bacon and rendered fat in the skillet. Add the ground beef and let it cook until a crust forms. Flip, then break the beef apart. Note: Beef bacon renders less fat than pork bacon, but you can drain a little if needed. 3. Stir in the tomato paste, Salt-Free Tony's, paprika, Italian seasoning, and salt. Stir until the beef is evenly coated. 4. Add the onions, potatoes and carrots first. Cook for a few minutes and then red bell pepper. Cook for 3-4 minutes, stirring occasionally. 5. Add the flour and stir until it forms a paste that coats the meat and vegetables. 7. Slowly pour in the beef bone broth while stirring until smooth. Add the Worcestershire sauce, garlic, jalapeño and mushrooms, then bring to a gentle simmer. 8. Pile the chopped cabbage on top of the bubbling gravy and mix thoroughly. Reduce the heat to medium-low, cover, and cook for 8-12 minutes, or until the cabbage has wilted but still has a little bite. 9. Remove the lid and gently fold everything together. Taste and adjust the salt if needed. If the sauce is runny, simmer uncovered till it thickens. 10. Garnish with fresh parsley and those crispy beef bacon bits and serve hot over white rice, mash, or pasta. #cabbage #groundbeefrecipe #comfortfood #foodtiktok #easydinners

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Filthy Mac n Cheese This might be the FILTHIEST addition yet! 😮‍💨🔥 Filling 2 lb ground beef (80/20) 1 pk beef bacon, chopped 1 white onion, diced 2 bell peppers, diced 3 tbsp garlic, minced 2 jalapeños, minced 2 tbsp tomato paste 3 tbsp Salt-Free Tony's Creole Seasoning 2 tsp smoked paprika 1 tsp Italian seasoning 1½ tsp salt 2 tbsp Wishy-Washy (Worcestershire sauce) Mac & Cheese 1 lb cavatappi pasta (or elbow pasta) 1 lb mozzarella, shredded ½ lb pepper jack, shredded ½ lb Colby Jack, shredded 8 oz sharp cheddar, shredded 4 tbsp unsalted butter 4 tbsp all-purpose flour 1 (12 oz) can evaporated milk 2 cups heavy cream 2 tbsp Dijon mustard Scallions or crispy fried onions, for topping Mac Seasoning Blend Split in half 2 tbsp Salt-Free Tony's Creole Seasoning 2 tsp garlic powder 2 tsp smoked paprika 1½ tsp salt 1 tsp black pepper Prep Chop the beef bacon. Wash and dice the onion and bell peppers, then mince the garlic and jalapenos. Shred all four cheeses, mix them together, then divide evenly between 2 bowls. Cook the cavatappi in well-salted water for 11 minutes. Drain and set aside. Instructions Crisp up the beef bacon and set aside. Sear the ground beef in the bacon fat over medium-high heat until a crust forms. Drain all of the fat. 😭 Add the tomato paste, and cook for a few minutes to remove the raw tomato taste. Add the garlic and jalapeños, followed by the Salt-Free Tony's, smoked paprika, Italian seasoning, and salt. Mix well. Add the onion and bell peppers and cook for about 2 minutes. Add the Wishy-Washy and mix everything together. Drain again in a colander and set aside. TIP: Get as much grease out of the filling as possible before it goes into the mac. Melt the butter over medium heat. Add half of the Mac Seasoning Blend and toast for about 30 seconds. Add the flour, mix well, and cook for 2 minutes. Slowly whisk in the evaporated milk, a little at a time, until incorporated. Slowly add the heavy cream while continuously whisking until the sauce is smooth and thick. Whisk in the remaining Mac Seasoning Blend and Dijon mustard. Turn off the heat. Add the first bowl of cheese one handful at a time, mixing until each handful melts before adding more. Fold in the cooked cavatappi until thoroughly coated in the cheese sauce. Add half of the meat filling and spread it evenly throughout the mac. Layer Spread half of the mac and cheese into a baking dish. Add the remaining meat filling, followed by half of the second bowl of cheese. Add the remaining mac and cheese, then top with all of the remaining cheese. Bake at 350°F for 20-25 minutes, then broil for 2-3 minutes, or until the top is golden. Finish with the reserved crispy beef bacon and scallions or crispy fried onions. Serve. Note: Big shoutout to Chef Tini! Her viral mac and cheese method inspired the mac side of this recipe. I put my Filthy spin on it with the meat filling, seasonings, and cheese blend. Go check her out! #macandcheese #comfortfood #foodtok #easyrecipe #dinneridea

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Filthy Potatoes & Gravy Potatoes This ain’t biscuits and gravy… this is what happens when breakfast gets FILTHY☺️ *Ingredients 6 lb Yukon Gold potatoes, sliced ⅛-inch 2 medium onions - ½ thin sliced bottom layer - 1½ thick sliced between potatoes 4 tbsp salted butter, melted 1 tsp salt *Sausage Gravy 2 lbs Jimmy Deans country breakfast sausage - Regular ¾ cup all-purpose flour 6 cups whole milk *Filthy Seasoning 2 tbsp Salt-Free Tony's Creole Seasoning 1 tbsp garlic powder 1½ tsp smoked paprika 2 tsp black pepper 1 tsp salt ( add more if you want) *Cheese 1 lb Colby, shredded 1 lb Mozzarella, shredded *Instructions Prep: Peel, quick wash then mandolin the potatoes about ⅛-inch thick. Toss with salt and rest 15-20 minutes. Drain the water and dry. Then melt the butter. *Build: In a large oven-safe pan or deep baking dish, layer half the onion across the bottom. Stand potatoes upright in rows, randomly tucking the remaining onion slices between them. Then pour the melted butter over the potatoes. *Pre-bake: Cover tightly with lid or foil and bake at 400°F for 30-35 minutes. Check a center potato and if it's still fighting back, bake another 5-10 minutes until tender. *Gravy: While potatoes bake, brown sausage with a good crust. Don't drain that fat. Add Filthy Seasoning and let it bloom in the fat for 30 seconds before mixing everything together. Stir in flour and mix throughout for 2 minutes. Then gradually stir in the milk, 1 cup at a time until it thickens and repeat. Simmer until thick but pourable like country gravy. "Taste it before adding any additional salt!" *Finish: Pour gravy over the potatoes, top with freshly grated Colby and Mozzarella cheese. Bake uncovered at 375°F for 25 minutes until hot, bubbly and melted. Broil 1-3 minutes for extra color if needed. Again, Thanks for watching and commenting🙏👊 #potatorecipe #jimmydean #comfortfood #sausageandpotatoes #breakfastideas