“Over The Top” chili gets its name for cooking the meat on a rack over the pan with the chili in it, so as the meat cooks, it drips juices into the chili. If you choose to cook the chili in a BBQ instead of the stove or oven, the chili picks up the smokey flavors from the charcoal adding a deeper flavor profile. For this recipe, I prefer red onions to add “punginess” and use a mix of beef and pork meat.
Read MoreIf there was a “pork chop championship,” this recipe would win it. Described as “the best pork chop ever” in our house, I highly recommend this recipe. Few ingredients, simple, and a relatively quick cook. This recipe relies on just a few seasonings allowing the meat and heat to do the work. Due to high cooking temperature, you will need a strong fan to keep the smoke detector from going off.
Read MoreThe name for this chili comes from the fact that this recipe was my first chili dish to win a chili cookoff as “best in show.” Previous attempts successfully took home the “hot as hades” award. This is a pretty straight forward recipe that you can make in 15-20 minutes. Note that option to include kidney beans in this chili recipe. You can also easily adjust how hot it is with just a few ingredients.
Read MoreI love risotto and this recipe is a simple version of just what's needed to make a great risotto meal.
Read MoreIf soup could brag, this one would. Creamy base, tender chicken, and enough rice to actually fill you up.
Read MoreGrowing up, we would have English Pancakes on the weekends. My grandmother’s family was from England, and my mom had these as a child too. The powdered sugar and bit of lemon juice made them seem like fancy crêpes, though the recipe is super simple and cooks up quickly.
Read MoreThis recipe was created after a venture to make a new, non-boring stuffing recipe without eggs - not a fan of them in stuffing. This recipe combines a couple recipes found online with some of my favorite ingredients added. The use of croissants is key! It is a hearty side dish that can work as a main.
Read MoreHarvest pork is a nice dish to make in the fall or winter as it serves a hearty combination of meat and vegetables. The addition of rosemary creates an amazing flavor combination.
Read MoreWhile brisket is the keystone meat in Texas BBQ, pork ribs (baby back ribs or St. Louis spare ribs) are also serious BBQ meat. I have tried several ways of cooking ribs, including the ubiquitous 3-2-1 ribs method and have landed on the 3-hour rib method by Chef Eric Gephart. As he said, “3-2-1 takes too long.”
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