Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
There are nights when I just want a comforting pasta bake but don’t have the time for a complicated sauce. That’s where this creamy chicken mushroom rigatoni comes in. This is the type of meal that makes you feel like you put in way more effort than you actually did. Everything comes together in one […]
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I grew up in Michigan where apple trees are basically a way of life. My grandmother had a ton of them in her backyard, and I’m still dreaming about her stuffed apple pies, which were the inspiration for this stuffed pork tenderloin. These days I’m cooking in Houston where a “cool fall day” means anything
Apple and Sage Stuffed Pork Tenderloin Read More »
If you’ve been looking for an easy smoked prime rib recipe that delivers big flavor without a bunch of extra work, you’re in the right place. This is the exact method I use when I want a holiday showstopper that doesn’t take all day to prep. A little beef base, a little pepper, and some
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Smoking a turkey isn’t hard, but there are a few tricks that make a huge difference. In this post I’ll break down how to smoke a turkey and share the exact recipe I use to get juicy meat and crisp skin every time. If, after reading this blog, you don’t think a smoked turkey is
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I never really understood how lemons and cowboys went together, but cowboy butter really took off. Call me crazy but I just don’t see a bunch of cowboys sitting around the campfire discussing bright citrusy notes. In any case, cowboy butter is absolutely amazing so props to whoever came up with it. I just wanted
Bandito Butter (Chipotle Cowboy Butter Recipe) Read More »
If you follow my blog, you know I love burgers. I also love Indian food, so these Indian Butter Chicken Burgers just made sense. They’re everything you get in butter chicken, packed into a ground chicken patty that’s actually juicy, then placed on a toasted bun with a bright, crunchy slaw. The sauce is rich,
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If you’ve ever wondered how to make Filipino Chicken Inasal, it’s all about building layers of flavor. Smoky from the grill, slightly tangy from the vinegar and citrus, and a touch of sweetness that ties it all together. These chicken quarters are much different that my traditional grilled chicken quarters, which I love. They’re a
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Meet The Twisted Hog – my bacon-blended pork burgers that put every other pork patty to shame. You can definitely buy ground pork and add your own minced bacon for these. I prefer to grind my own pork shoulder and bacon for the perfect 5:1 ratio. Also, that helps me justify the meat grinder I
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If you’ve tried my Grilled Peruvian Chicken or Peruvian Shrimp Skewers, you’re already halfway to knowing how to make Aji Verde (Peruvian green sauce). That sauce is a huge part of why those recipes hit. Aji Verde is creamy, herby, and just a touch spicy, and once you taste it you’ll start drizzling it everywhere:
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