Comfort Food and WinterTime

Monday, March 4, 2019 Food  No comments

I’m not much on winter time but it is a great time to make some good comfort food. Cold weather and comfort and winter go together like salt and pepper. So I had a brain storm and went for it. I decided to make a dish with a pork roast I had thawed out. I decided on making a soup and I believe I done well. That is one thing about winter time we love comfort food when its cold out. Cold Weather, Food and Winter  just go together.

Ingredients for Pork Roast

Project Smoke – Santa Fe Coffee Rub

Project Smoke – Kansas City Smoke Rub

Grill Mates – Apple Rub

Course Sea Salt

Black Pepper

I seasoned the roast and then put it on the grill. I am posting a video below

Ingredients to add after smoking the roast

Celery – 1 and a half cups chopped

Baby Carrots – 1 and a half cups chopped

Green Onion...

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Easy Recipe For BBQ Smoked Pork Shoulder

Monday, February 25, 2019 Food  No comments

Who doesn’t like pulled pork? I know I do, so we are going to talk about smoking a pork shoulder. I don’t get real crazy with the spices and rubs, I try and keep it pretty simple. I like to get the taste of the meat and the smoke just as much as the rubs I use. This is why I don’t go over board with spices and rubs.I like to use enough to give good flavor and a nice bark on my meat. There is a video below to show my process of preparing the shoulder,


1 Pork Shoulder

Sea Salt

Black Pepper

Santa Fe Coffee rub

Carolina Pit Powder

When I’m doing a pork shoulder I like low and slow, so I start up my Green Mountain grill and set the temperature to 225 degrees and that’s the temp I will be cooking at till the meat reaches an internal temperature of 205 degrees...

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Recipe Jalapeño Cream Cheese Stuffed Meatloaf

Monday, February 18, 2019 Food  No comments

Going to do a jalapeño cream cheese stuffed meatloaf wrapped in bacon. Got this idea off Pinterest, I am going to put my own twist to it, they just used cheese but I thought I would add a little kick and stuff some jalapeño peppers with cream cheese and stuff that into the meatloaf also will be cooking on the pellet grill.

See video below..

Ingredients used: 

2 lb. ground chuck

1 lb. of mild Italian sausage

tops of green onions

2 packages of your choice of bacon

2 eggs

I used buffalo chicken flavor pretzel bites “was going to use the honey mustard but changed my mind”

jalapeno peppers

Cream cheese

Seasoning :

black pepper to taste

I used Project Smoke  “Kansas City Smoke Rub” you can use what ever seasoning you like that suits you.” I made a small one this time to see how it would turn...

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Grilling Accessories you may want to try

Monday, February 11, 2019 Food  No comments

I decided I would do a article on grilling accessories I’ve bought and gotten as a gifts for my grilling and smoking hobby.

Let’s begin with some meat claws great shredding your pork shoulder for pulled pork, or any other meat you are looking to shred . These things make shredding your meat up very easy and kinda fun to do also. They are a great cooking tool to add to your arsenal.

I also love using this rib rack for cooking my ribs. I like to use these when in need of making more room so I don’t have to lay the slabs of ribs flat on the grates. They work great ! If you are wanting to make more room for more ribs these are a must have.

I started using pink butcher paper to wrap my meats in instead of aluminum foil, so far I am liking it...

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Digital Water Proof Thermometer

Monday, February 4, 2019 Technology  No comments

I picked up another tool to add to my cooking Arsenal. I grabbed this waterproof thermometer  off of Amazon after reading reviews, it seemed like a good choice. If you are like me you want to make sure all the meat you cook on your grill or in your smoker or even on your stove or in the oven cook to the proper internal temp. These are great when making steaks and you have people wanting their steaks cooked rare, med rare, or well done, with this a quick stick and you will know what your temp is in a blink of an eye.

I have been wanting something else I could use along side of my other temperature probes I use to monitor internal temps of the meat...

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Try This Indian Butter Chicken

Monday, January 28, 2019 Food

Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish!

Authentic Indian Butter Chicken Recipe


Butter chicken is prepared with marinated chicken that’s first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base.

Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and ,add to the sweetness and richness of the dish.

The History of Butter Chicken

The roots of butter chicken are only as recent as the 1950s, when it was developed accidentally by the ch...

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Easy Poor Mans BBQ Burnt Ends This is BBQ Meat Candy

Monday, January 21, 2019 Food  No comments

I have heard this called poor mans burnt end,s but I like to call it meat candy, it’s so good and sweet it taste just like candy.

Let’s start by using a beef chuck roast. I start out by seasoning it with salt, pepper, onion powder, John Henry’s Big daddy smoke house rub, apple wood rub. I cover the whole roast and rub it in and then let it sit in the fridge over night.

The next day I will remove from the fridge and start to chunk up the meat (cutting the meat ).

Once I have it cut into chunks I will put it all in a big bowl and add the same seasoning I rubbed it down with and will put lid on the bowl and shake it all together to make sure all the meat is covered in the seasoning.

Once I am finished with that I will lay them out and get them ready for the smoker.

While I do this ...

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Make Some Slow Cooker Chicken Stock

Monday, January 14, 2019 Food

There’s something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise.

After we’ve eaten our roasted chicken and all that remains is the bird’s carcass, I begin snapping bones for chicken stock.

How to Make Chicken Stock in the Slow Cooker

I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.

Next, I set my slow cooker to low and let it simmer all night.

I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done. Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.

I wouldn’...

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Jalapeño poppers

Monday, January 7, 2019 Food  No comments

Peanut Butter and Jelly Jalapeño poppers wrapped in bacon

Making sweet and spicy jalapeño poppers wrapped in bacon, these things may sound weird but go so well together.

# Preparing the jalapeño pepper

First you start by coring out your peppers. Some like to slice the pepper in half,but I’d rather keep it whole. I start by slicing the top off and using a core tool to remove the insides of the pepper.

# Filling The Pepper With Your Ingredients

I am using the peanut butter jelly mixture called “goober” it has the mixture of the two already done for you. I like to use a cake decorating bag to fill the pepper. I fill the bag with my desired amount and then squeeze into the jalapeño peppers. Then I wrap a piece of bacon around the pepper...

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Pan Seared Pork Chops with Greens

Monday, December 31, 2018 Food

These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It’s ready in about half an hour, too! Brining makes all the difference with making juicy chops,

These pork chops, served with charred lemon slices, and greens, are quick to make, and a fabulous treat for any night.


Thick pork chops about 1-to 1 1/4-inches thick are best for brining and cooking if you want to keep the meat from drying out.

The bone-in chops are my favorite—I think they have more flavor, like anything that is cooked on the bone. You can also use boneless chops, both are very lean, which leads me to the next point.

How to Pan Sear Pork Chops cook the chops


I was happy with the taste and texture of these cooked chops: perfectly moist inside with a touch...

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Hearty Vegetable and Chicken Stew

Monday, December 24, 2018 Food

1 Preheat the oven to 425°F.

2 Roast the veggies: Spread chopped mushrooms, carrots, and potatoes on a baking sheet in three separate rows, keeping each vegetable separate from the others—this will come in handy later when you have to add them to the soup in separate steps.

Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon freshly ground pepper, and 1/2 teaspoon harissa. Toss each individual row to coat.

Roast veggies in oven for 20 to 25 minutes. When they are fork tender, set them aside while you finish the soup base. ( You don’t actually want the vegitables to brown too much for this recipe; you want the colors to stay vibrant.)

While the vegetables roast, cook the chicken and begin assembling the stew.

Chicken Stew Recipe roast the veggies

3 Cook the chicken: ...

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Yummy Holiday Punch

Monday, December 17, 2018 Food

Here’s a festive holiday punch that’s fit for a crowd! We make it with cranberry juice, orange juice, bourbon, and hard cider, though we include a non-alcoholic version so kids to enjoy, too.

Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution.

A good punch mixes together spirits, juice, and spices in a  punch bowl with a ladle for filling up the cups. Guests serve themselves, and you can relax and enjoy the night.

Holiday Punch


It brings together winter flavors such as cranberry, orange, and cinnamon in a delightful drink that leaves you glowing with cheer.

I’ve included both alcoholic and non-alcoholic versions of the recipe below...

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Try These Gluten-Free Chocolate Chip Cookies

Wednesday, December 12, 2018 Food

Oat flour and rolled oats add a nutty flavor to these gluten-free chocolate chip cookies! Bittersweet chocolate adds some chocolatey depth. Keep these around for your friends and family who can’t have gluten.

In my world, there’s no such thing as too many chocolate chip cookie recipes. Making a batch following one recipe or another is one of my many default moves in the kitchen.

And I don’t know about you, but with the eating habits of me and my friends it has become increasingly useful to have recipes that can accommodate loved ones who need to cut out gluten.

That’s why I decided on this gluten-free recipe for the gluten-free chocolate chip cookie lovers in your life.

Gluten-free Oatmeal Chocolate Chip Cookies

The Best Gluten-Free Chocolate Chip Cookies

These cookies are a lovely combination of crispy and chewy...

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Items Every New Cook Needs

Monday, December 10, 2018 Food

Nothing is more frustrating than deciding you’re going to be all chef-like and cook a great dinner, then walk the aisles of a crowded grocery store for all the random ingredients you need for one recipe, only to find you actually don’t own a cast iron skillet. Thankfully, it’s the holidays, meaning this is the time to ask for new kitchen stuff, especially if you’re just now deciding to adult. Below, I have compiled a must-have list of go-to tools every amateur, cook needs in his or her arsenal.

Citrus Press,  on Amazon

When a recipe calls for fresh lime or lemon juice, this squeezer is a total dream. Just slice the fruit in half, then place it cut-side down into the well that matches the size of your fruit, and squeeze the handles together...

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Try This Delish Eggnog French Toast

Monday, December 3, 2018 Food

Can’t get enough eggnog? Make this Eggnog French Toast! It’s a great way to use up leftover eggnog in a festive holiday breakfast.

One of the biggest debates amongst my friends during the holidays is eggnog. Is it the best thing ever, or one of the worst things about the season?

I lean to the “best thing ever” side of the debate, but I can’t drink too much eggnog all by itself because it’s too rich on its own.

However, I can have endless amounts of things made with eggnog, such as  French Toast!

French Toast with Eggnog transfer to wire rack

How to Make Eggnog French Toast

Classic French toast is fairly simple to make, and eggnog French toast is just as easy. You simply swap out the milk for the eggnog.

This also appeals to my sense of frugality, as I usually have a carton of eggnog in the fridge from the holidays that I ...

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Monday, December 3, 2018 Technology  No comments

I have always been a little of a technology geek, with that being said I am going to tell you about what I picked up. The Owl Car Cam is a dash cam and security device that pairs with your smartphone. Video clips are stored on your phone, so no memory card is required, and you don’t run the risk of losing your clips if the camera is stolen. It has some cool features like two-way talk, an inside camera, and remote camera access. It’s certainly innovative, but it’s missing some key features that we would expect at this price. That said, I am excited to see how the Owl Car Cam evolves.

The price of the Owl Car Cam does include one year of LTE Instant Video service, which allows you to view the video feed from the interior and exterior camera remotely...

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Pork Belly Burnt Ends

Sunday, November 25, 2018 Food  No comments

One of my favorite pork dishes besides bacon, ”Pork Belly Burnt Ends ” I love these things.

When making something like pork burnt ends. This cut will come in many sizes, from small strips to a full slab (10+ lbs). Make sure when you buy it, you ask the butcher for the skin to be trimmed off (saves some weight when you have to pay by the pound!). And be sure you get enough to feed a crowd, because they will be coming back for seconds, and thirds. I like to get at least 3 lbs as it gives me enough to get good size bites. When we cater we think 5 ounces of meat per person for a serving, so you roughly get three servings per pound. What we have here in this picture is 5 lbs.

The Prep

If you still see skin on the belly, or there is a little extra fat, trim that off...

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Great Herb-Spiced Mixed Nuts Recipe

Tuesday, November 20, 2018 Food

Once you taste these salty-sweet Herb-Spiced Mixed Nuts, you’ll be glad you invited people over to help you eat them. Make them right before guests walk through the door and be prepared to make a second batch!

It’s always good to have an appetizer you can make quickly during the holidays—or during any party-going season, really. But there’s something festive and indulgent about spiced nuts that always feels right for the season.

This snack takes the idea of your standard nut mix and, thanks to the addition of some fresh herbs, cayenne, butter, and maple syrup, adds some sweet heat to the situation.

Roasted Mixed Nuts


This is not a make-ahead snack. You have to wait until the last minute to bring it together—preferably 15 to 20 minutes before people arrive.

This is best ...

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Try This Great Sausage, Pepper, and Potato Bake

Monday, November 19, 2018 Food

This Sausage, Pepper, and Potato Bake is a crowd-pleasing and budget-friendly meal that still feels indulgent. Look for kielbasa on sale and round it out with peppers, potatoes, and onions.

Like most adults, I struggle with finding the right balance between frugality and indulgence when it comes to meals. Basically, I’m super frugal but it makes me mad when I can’t buy whatever I want to eat! Also, like many people I know, the end of the month tends to reveal itself in my sparse pantry.

I actually encourage its barrenness and enjoy being resourceful. Growing up, we often didn’t have a full larder. Many nights we ate canned spiced ham with rice for dinner. Those memories help me to appreciate the value of a full fridge.


This Sausage, Pepper, and Potato Bake is...

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Yummy Chocolate Cranberry Rugelach

Sunday, November 18, 2018 Food

Rugelach is a classic Jewish pastry that’s not at all hard to make at home. This version is full of chocolate and dried cranberries! Bonus: They freeze well and keep well!

When I  traveled to the East Coast during the holidays, I was required to fulfill a rugelach mission for my  friends who were transplanted New Yorkers.

This involved a trip to the Babka Bakery on the Upper West Side of Manhattan, where I would pick up a big batch of rugelach to bring home with me.

These tiny, rich pastries with fruit, nut, and chocolate filling were a revelation to me, and so it became my personal mission to recreate them, without the plane trip.


Rugelach’s origins are Jewish—the name is Yiddish for “little twists” and pronounced “RUE-geh-loch”.

The little rolled ...

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