Chili Relleno w/ cheese


This is my all time favorite Mexican food dish. This takes me back to growing up and my mom making these. I like to serve these with any one of the following sauces, Surf Sauce (Cilantro Lime sauce)Pico De GalloAvocado Tomatillo Salsa.


  • 4 Pasilla Chili’s
  • 5 Eggs
  • 1.5 Cups Flour


Cooking Directions

1. Set oven to broil. After preheating for 10 min place the chilies on a oven tray and broil on top rack for 5-7min per side. They should be lightly burnt/blistered on the skin.

2. After broiling the 2nd side of the chilies remove from oven and immediately place in a plastic zip-lock bag. Place in the fridge for 10 min to allow them to cool.

3. After chilies have cooled remove from plastic bag and remove skins from the chilies. Make sure to leave the stem.

4. Separate the egg yolks from the egg whites, keep 2 yolks in a bowl and the rest of the egg yolks can be disposed of.

5. Preheat a large frying pan with vegetable oil so that it is about 1/4 deep with oil.

6. Beat the 5 egg whites with a hand mixer on high for approx 10-15 min. It should form a foam that has small white bubbles and the foam should be able to support its own weight. Add the 2 egg yolks and continue beating until the egg yolks are incorporated as well.

7. Stuff chilies with cheese, then dredge in flour and dip into egg white mixture. Add coated chilies to frying oil.

8. Cook chilies for 3-5 min per side, until golden brown on the outside.

9. Serve and enjoy!

Surf Sauce (Cilantro Lime sauce)


This sauce brings a distint flavor to any latin dish, for me it reminds me of something I would have on fish taco’s.



  • 1 Oz Package Hidden Valley Ranch Dressing Mix
  • 1 Cup Buttermilk
  • 1 1/2 Cup Mayonnaise
  • 2 Large Tomatillo’s
  • 1 Clove of garlic, minced
  • 1/2 Bunch Cilantro
  • 1 Jalapeno
  • 2 Tbsp Lime Juice


Cooking Directions

1. Blend all ingredients in a blender on high until well combined. Chill for 1 hour before serving.

Mango Salsa



  • 1 Mango Diced into 1/4 inch cubes (Alternatively, 2 cans of diced mango, no sugar added type)
  • 1 Red bell pepper, diced fine
  • 1 Red Onion, diced fine
  • 2 Tbsp fresh Cilantro
  • 1 Jalapeno, diced fine
  • 2 Tbsp Lime juice
  • 1 Tbsp Lemon juice


Cooking Directions

  • Place all prepared ingredients in a bowl and combine. Allow to sit and chill in the fridge for 30 mins.




Shrimp Panang Curry


One of the first authentic Thai dishes we have ever made, loved it and haven’t looked back since!


  • Shrimp
  • 1 14 oz. Can Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 6 Kaffir lime leaves, sliced thin
  • 1-3 Thai Chilies


Cooking Directions

1. Heat coconut milk and add red curry paste. When fragrant, fish sauce, sugar, kaffir lime leaves and thai chilies. Stir for a few minutes and add frozen shrimp. Continue cooking until shrimp are cooked (3-5min).

2. Serve over steamed rice.

Grandma Eunice’s Cole Slaw




  • 2 lbs. Grated Cabbage
  • 1 Medium White Onion
  • 1/2 Cup White Vinegar
  • 1/2 Cup Sugar
  • 1 Tsp Salt
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 1/2 Cup Lemon Juice
  • 1 Carrot (Shredded)
  • 1 Tsp Celery Seeds
  • 1/2 Tsp Black Pepper


Cooking Directions

1) Combine all wet Ingredients in one container and all other ingredients in another container.

2) Mix the 2 containers together and allow the cole slaw to sit for 24 hours.

3) Serve Chilled.

Thai Peanut Sauce


When we make spring rolls or just about any Thai dish this is an amazing addition to it!



  • 1/4 Cup Honey
  • 1/4 Cup Smooth Peanut Butter
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Extra-virgin Olive Oil
  • 1 Tbsp Sesame Oil
  • 2 Tsp Minced Garlic
  • 1 Tbsp Minced Ginger Root


Cooking Directions

  • Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, and ginger in a small bowl.

Coffee Dry Rub


I love this dry-rub, anytime I am thinking about smoking some ribs or brisket this is the dry rub of choice!


  • 4 Tbsp Ground Coffee
  • 4 Tbsp Kosher Salt
  • 4 Tbsp Dark Brown Sugar
  • 6 Tsp Smoked Paprika
  • 6 Tsp Ancho Chile Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Ground Cumin
  • 2 Tsp Freshly Ground Black Pepper

Beef Stroganoff


Savory and delicious, comes together quick and easy and can be eaten as leftovers easily!



  • 3 Cans Cream of Mushroom Soup
  • 2 lbs Lean Ground Beef
  • 3 Tbsp Sour Cream
  • 4 Tbsp Cooking Sherry
  • 1/2 Package (12 oz) Egg Noodles


Cooking Directions

1. Start a pot of boiling water lightly salted. While water comes to a boil in a pan, brown ground beef.

2. When water comes to a boil add noodles and cook as per package directions (9-12 min). Add cream of mushroom to the cooked beef and stir until warmed.

3. Add sour cream and cooking sherry to beef pan and mix until completely blended. Let it sit on low heat until noodles are cooked through.

4. When noodles are finished, strain and add back to pot. Add Sauce mixture to noodles and mix to combine, serve while warm.

Beer Bratwurst with Onions


The staple of any man with a grill. These are easy and super delicious!



  • 8-10 Bratwurst
  • 1 White Onion
  • 2-3 Bottles/Cans of Beer 24-36 oz (go with something darker like a lager)
  • Sauerkraut for garnish


Cooking Directions

1. Preheat oven to 375ºF

2. In a aluminum dish place a layer of sliced onions, the bratwurst, and top with the remaining sliced onions. Add enough beer to just cover the bratwurst. Cover top with aluminum foil and poke about 4-6 holes in the top.

3. Cook in the oven for 1hr and 30 min. During the last 30 min, start charcoal for grill, if you have a gas grill ignore this step.

4. After bratwurst have cooked in oven for 1 hr 30 min, cook them on the grill just long enough to crisp up the skin, about 1-2 min per side at 400ºF – 500ºF. Remove from grill and place back in tray of beer and onions and serve warm!

Parmesan Garlic Sauce


So many uses for this sauce, good for pasta, wings, veggies, chips.



  • 1 Head of garlic
  • 1 Tsp Olive Oil
  • 3/4 Cup Buttermilk
  • ¼ Cup Sour Cream
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Parmesan Cheese
  • ½ Tsp Dried parsley, crumbled
  • ½ Tsp Dried Chives
  • ¼ Tsp Dried Oregano, crumbled
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Salt
  • 1/8 Tsp Red pepper flakes
  • 1/8 Tsp Black pepper


Cooking Directions

1. Heat oven to 350ºF

2. Toss 1 head whole peeled garlic in 1 Tbsp olive oil and spread out in a shallow baking pan. Roast for 10min.

3. Remove pan and place roasted garlic in blender. Pulse until garlic becomes rich and creamy.

4. Add sauce ingredients and garlic to pan, mix and heat together.