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The Best Prime Rib Ever

The Best Prime Rib Ever

You will never cook it another way again

Posted on February 03, 2016

Prime Rib is a luxury cut of beef. The worst possible thing to happen would be for you to overcook it. You won't have to worry about that with this recipe. When you serve The Best Prime Rib Ever off the grill, you will never go back to whatever way you were cooking it before. A beautiful crisp crust, meat grilled to the perfect medium rare, succulent, tender, fragrant. This will be the best Prime Rib you have ever had. 

Posted in: Beef
Comments: 0
Bacon Wrapped Chicken Bites

Bacon Wrapped Chicken Bites

With Maple Mustard Glaze

Posted on February 03, 2016
Bacon Wrapped Chicken Bites With Maple Mustard Glaze are an easy game day snack, or party treat. Make a lot though because they disappear fast once they hit the table. These are easy to prep ahead of time and pull out of the freezer for an event as well. Become the hero of the next tailgate (or Homegate) when you whip these up. Bacon Wrapped Chicken Bites With Maple Mustard Glaze have it all. Sweet, salty, bacon-y, smoky flavors caressing your tongue with every bite. It won't matter if your team loses if you serve these. 
Posted in: Poultry, Pork
Comments: 0
Flank Steak Lettuce Wraps

Flank Steak Lettuce Wraps

With Sriracha Sauce

Posted on January 27, 2016
I’ve eaten way too much starchy foods recently. Wishing to lighten things up without sacrificing taste, I made these Flank Steak Lettuce Wraps With Sriracha Sauce in the Napoleon Stainless Steel Wok. They’re super delicious, and easy to make as spicy as you want (or not). I also learned a new technique for making your meats just like your favorite Asian restaurants.  You know that super soft and succulent meat? The technique is called velveting. The procedure usually involves coating the meat in a cornstarch mixture then blanching it in oil. Who has time for that craziness? I used water and oil instead and the results are amazing. Typically tough flank steak is now super tender thanks to this recipe.
Posted in: Beef
Comments: 0
 Peanut Brittle

Peanut Brittle

With Smoked Peanuts & Bacon

Posted on January 27, 2016
I just found out that there is a National Peanut Brittle Day. Naturally I had to make a brittle recipe to celebrate, but it had to be done on the grill! So I made Peanut Brittle With Smoked Peanuts & Bacon to celebrate. As you know, adding bacon to anything makes it at least 20% cooler and taste at least 50% better. You just have to try this recipe! 
Comments: 0
Chicken Teriyaki Fried Rice

Chicken Teriyaki Fried Rice

Mmmm tasty

Posted on January 13, 2016
I had pulled chicken thighs with the intention of making Spicy Rice with Chicken instead of Haddock. The husband wasn't feeling it at all that night, so I cast about the kitchen looking for something else to make. Chicken Teriyaki Fried Rice sort of leapt out of the pantry at me. The ingredients list was relatively similar, with some slight modification, but it was generally where I was going for dinner. It turned out pretty dang delicious too. 
Posted in: Poultry
Comments: 0
Pulled Pork Tacos

Pulled Pork Tacos

You're having soft tacos later

Posted on December 15, 2015
Pulled Pork Tacos happened when I realized that we didn't have any beef for Taco Tuesday. OH the humanity! Whatever shall we do?! Yep! That's right! Pull that pulled pork out of the freezer and load it up with taco seasoning, fried peppers and onions. Then toss that into soft taco shells and load them with all of the fixin's for a fast weeknight dinner that will have them asking for Taco Tuesday on Wednesday and Thursday too!
Posted in: Pork
Comments: 0
Pork And Sweet Potato Shepherd's Pie

Pork And Sweet Potato Shepherd's Pie

A strange twist on a home-style classic

Posted on December 15, 2015
Pork And Sweet Potato Shepherd's Pie is an "I have some pork and some sweet potatoes, now what?" sort of recipe. It was chilly that day, so I wanted something cozy to eat, and easy to make. That's when I thought, why not make a shepherd's pie! This recipe is overflowing with savory gravy. Instead of the typical peas and corn, I went with sweet green pepper. Then I added LOADS of pork topped it with a creamy and crispy sweet potato crust. What's not to love about this recipe?
Posted in: Pork
Comments: 0
Peanut Butter Bacon Balls

Peanut Butter Bacon Balls

Sound naughty, taste nice

Posted on December 15, 2015
This recipe began as a sad failure. Though not in the way you would expect. I tried to make the Vanilla Bean Shortbread using gluten free flour. The cookies ... well I don't know what they did. I rolled them, and cut them, and they just, kind of, melted. They didn't exactly get crispy. They definitely did not hold their shape. I peeled them off the cookie sheet after baking and placed them onto a plate where they proceeded to melt into some sort of blob of shortbread. I really didn't want to waste such delicious amounts of butter and sugar, but what was I going to do with a literal BLOB of cookie. Then I thought, why not add peanut butter, chocolate and bacon? Peanut Butter Bacon Balls were born. Think cake pops without sticks and with cookie instead of cake. 
Posted in: Desserts
Comments: 0
Chili Glazed Salmon

Chili Glazed Salmon

There's nothing fishy about this dish

Posted on December 09, 2015
Chili Glazed Salmon is sweet and caramelized, the perfectly grilled salmon, flaking easily when you touch it with a fork or tongs. Pair this with your favorite seasonal veggies for a quick and easy meal that will knock your tastebuds into next week. I threw together the glaze for a video shoot. I wanted to make the salmon look super succulent, and it totally worked. When I got home and served this for dinner on a bed of rice, with a little extra sauce, the husband was blown away. 
Posted in: Seafood
Comments: 0
Vanilla Bean Shortbread

Vanilla Bean Shortbread

On The Grill

Posted on December 09, 2015
It's the holiday season and you can't celebrate without making cookies. So for National Cookie Day I made Vanilla Bean Shortbread. First thing you should know is that these cookies do not do well if you make them with Gluten Free flour. They melt into unidentifiable (yet delicious) blobs. Okay back on track. You have to chill these cookies before you roll and cut them, that's part of the secret. And trust me, they are delicious when done. I love shortbread. 
Posted in: Desserts
Comments: 0
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