Crab stuffed flounder with creamy white wine sauce. Elegant enough to impress, straightforward enough to pull off. 45 minutes, no stress.
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This is no boring old turkey sandwich. The Hot Brown Sandwich is smothered in gravy and topped with pieces of crispy bacon. It is unmistakably delicious. The Hot Brown Turkey Sandwich is a great way to level up your basic turkey recipes. It’s the…
How do I make a Smoked turkey breast last all week and not get boring? This is how. How to use smoked turkey breast leftovers Let’s face it, I’m lazy. I smoke one turkey breast a week so that I don’t have to cook the rest of the week….
No smoker? No problem. Make the best of a good thing with your slow cooker. This fork-tender brisket is magical. Then you know I had to add some cheese sauce and make tacos, because tacos, duh ;). There are days that are meant to be a celebration betwe…
Tired of boring old chicken recipes but don’t want to get takeout? These Grilled Chicken Fajitas are quick, packed with flavor, and will satisfy your Mexican food cravings! This grilled chicken fajita recipe is perfect for busy weeknights or lazy…
When I think of skillet chicken parmesan, I think of those round aluminum containers, squishy overdone dry pasta and rubbery chicken smothered in cheese. It’s not terribly appetizing. So heavy. Carbs for days. And it’s not exactly I’m…
Want a burger you could possibly eat for breakfast… try this Sausage Burger with Sriracha-Honey-Mustard Sauce! Let’s try to get away with it. Part of being a food blogger is drooling all over your keyboard at all the wonderful recipe o…
These Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese recipe is your newest indulgent dinner. Tender short ribs and perfectly cooked pasta are tossed in a rich cheese sauce featuring honey and fig cheese and chevre! Short Ribs made in Dutc…
Level up your seafood game with this blackened swordfish recipe that packs in tons of Cajun-inspired flavor. Meaty swordfish steaks are coated in a zesty spice rub then seared in a scorching hot cast iron skillet for a deliciously crusted exterior. Wan…
Need a new jacked up version of classic sloppy joes? Try this Sloppy Joe with Fried Onions! Some times you just need to go big or not show up at all. I’m talking times when you need a roll that can’t possibly hang on to it’s contents …
This Oven Baked Salmon has great texture and lacks that ‘fishy’ flavor. Baked, grilled, smoked, or broiled – you pretty much can’t screw salmon up. Unless you overcook it, let’s not do that. If you’re looking for an easy s…
Enchiladas Zacatecanas; the creamy green pepper based sauce doesn’t bite at all and the bits of crumbled cheese in there go a long way, without over powering the flavor of the pork. Don’t you even dare look at that green sauce, shrivel your…
If you want Mexican street food at its finest in a gringo kitchen, these pork carnitas are not going to let you down. You’ll get the flavors you crave from a Mexican restaurant without leaving your kitchen. The pork has a perfectly crisp exterior…
A spin on cheese slathered Welsh Rarebit in Burger form. This Broccoli Rarebit Burger has a broccoli slaw to top the burgers slathered in cheese. Yeah, you know you want one. The other day I showed you in a few simple pictures how easy grinding your ow…
These not quite authentic Cabbage Rolls aren’t pretty, but they taste amazing. With no rice filler to be seen, it’s an all meat explosion. While throwing out some not so pretty noshings, I figured I would just top it off with the quee…
Super tasty and ready in no time, when you’re in the mood for crazy good flavors, this Blackened Chicken Mac and Cheese really delivers! With big and bold flavors, every bite is packed with amazing Cajun flavors! I’m going to warn you right now: after …
Steak au Poivre; a flavorful cut of beef drizzled with a boozy peppery sauce and ready to be appreciated. Behold the elegant and oh-so-fancy Steak au Poivre – a French twist on your typical beef recipes. This elegant dish takes your typical Grilled Top…
Juicy patties loaded with jammy caramelized onion, melted Gruyère, and thyme aioli. One hour of onions. Five minutes of high heat.
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This makes a small batch – perfect for two – of turkey meatball hoagies. Double or triple the recipe as needed to make as many as you need. There are days when I sit and wonder who the first caveman was to hop on the back of a woolly mammot…
