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.


Spicy Sausage Ragu Pasta


Food wishes delivers again for us, we love this recipe even though it takes some time. Its great and makes enough for 2 days easily. Chef John has helped my wife and I learn to cook a wide variety of things we would never have thought of trying before.



  • 1 lb. Spicy Italian sausage
  • 1 Tbsp freshly minced parsley, optional
  • ½ Cup dry white wine
  • 3½ Cups (1 jar) marinara sauce
  • 1 Cup water (rinse the jar)
  • ¼ Cup cream
  • 14.5 Oz dry penne pasta
  • Grated Parmigiano-Reggiano


Cooking Directions

1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.

2. Stir in parsley and cook for about 2 minutes.

3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.

4. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.

5. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

6. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.

7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Pressure Cooker Beef and Broccoli


One of our first meals made with the instant pot, absolutely love this recipe, fast and delicious!



  • 1½ lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
  • Fresh ground pepper
  • 2 Tsp olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 Cup beef broth, low sodium
  • ½ Cup soy sauce, low sodium
  • 1/3 Cup brown sugar
  • 2 Tbsp sesame oil
  • 1/8 Tsp red pepper flakes
  • 1 lb. broccoli florets
  • 3 Tbsp water
  • 3 Tbsp cornstarch
  • Toasted sesame seeds for garnish, optional


Cooking Directions

1. Season beef with pepper. Put olive oil in the cooking pot and select browning or saute. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.

2. When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

3. Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.

4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

5. Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning or saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

8. Serve over hot, cooked rice and garnish with sesame seeds.

Smashed Potato Soup


Love mashed potatoes? Love Soup? Here is the best of both worlds!



  • ½ Cup Chopped Carrot
  • ½ Cup Chopped Celery
  • 1 Pkg (16.4 oz) prepared frozen mashed potatoes
  • 1 can (14.5 oz) Chicken Broth
  • ½ Cup Milk
  • 1 Garlic Clove, pressed
  • ¼ Tsp Salt
  • 1/8 Tsp Black Pepper
  • 2 Tbsp Fresh Parsley
  • ½ Cup Sour Cream

— Optional Toppings: Sliced Green Onions, Shredded Cheese, Bacon.


Cooking Directions

1. Coarsely chop carrot and celery. Place prepared mashed potatoes in sauce pan. Gradually add broth & milk, whisking until smooth. Stir in carrot, celery, garlic, salt and pepper. Bring to a biol; reduce heat and simmer uncovered, 10 min.

2. Remove from heat, stir in sour cream and parsley. Ladle soup into bowls and top with desired toppings.

Chocolate Chip Oatmeal Cookies


The tasty goodness of chocolate chip cookies and the heartiness of oatmeal cookies make for an amazing combo!


  • 1½ Cups Brown Sugar
  • 1 Cup Butter, softened
  • 1 Tsp Vanilla
  • 1 Egg
  • 2 Cups Oats
  • 1½ Cup Flour
  • 1 Tsp Baking Soda
  • ¼ Tsp Salt
  • 1 Cup Chocolate Chips


Cooking Directions

1. Preheat oven to 350ºF

2. Cream brown sugar and butter together. Next add the vanilla and egg.

3. Mix all dry ingredients together (minus the chocolate chips). Add and mix with wet ingredients. Slow add chocolate chips.

4. Scoop onto baking sheet with an ice cream scoop. (Roughly walnut sized balls)

5. Bake for 9-11 min.

Chocolate Chip Cookies


What can be said about chocolate chip cookies that hasn’t already been stated before… They are amazing! This recipe was given to me by my 2nd mom as I like to call her, she had gotten it from her mom. To say the least they taste amazing!



  • 2 Cups Brown Sugar
  • 2 Cups White Sugar
  • 2 Cups butter, room temperature
  • 4 Eggs
  • 2 Tsp Vanilla Extract
  • 6 Cups Flour
  • 1 Tsp Salt
  • 2 Tsp Baking Powder
  • 2 Tsp Baking Soda
  • 2 Cups Chocolate Chips


Cooking Directions

1. Preheat oven to 400ºF

2. In a small bowl combine flour, salt, baking power, and baking soda.

3. In a large mixing bowl(Stand Mixer) combine brown sugar, white sugar, butter, eggs, and vanilla. Mix together until well incorporated. Add in flour mixture 1 cup at a time while mixing on a low speed until fully mixed. Add chocolate chips and mix until combined.

4. Shape dough into balls the size of a walnut. (Ice cream scoop works great) Plan on a baking pan with 1.5-2 inchs of space around each ball.

5. Place tray in the middle rack of a oven and bake for 7-10 min based on your oven.


Notes: I say 7-10 min because not all ovens are the same, check cookies at 7 min and if they have started to turn golden brown, remove and let cool. If not check again in 1-1.5 mins and remove when golden brown.


Harissa Paste


This spicy paste is a great addition to many things, it not only adds a kick of spice, but a nice flavor with cilantro, mint and garlic.


  • 6 oz bird’s eye chilies, seeded and stems removed (you can leave seeds for extra spicy)
  • 12 cloves garlic, peeled
  • 1 Tbsp coriander seeds, ground
  • 1 Tbsp ground cumin
  • 1 Tbsp salt
  • 1 Tbsp dried mint
  • 1/2 Cup chopped fresh cilantro
  • 1/2 Cup olive oil


Cooking Directions

  1. Place the chilies, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Harissa Lamb and Beef Burgers with Carrot Fries


We first made this recipe about 4-5 yrs ago. While lamb does not agree with my body I do enjoy these very much and will make the personal sacrifice for enjoyment. The original recipe we got when trying Blue Apron for the first time. Loved everything we tried from them and would use them again. The recipe can be found here. The only thing that we have since changed when making these is the harissa paste is made from scratch using this recipe at


  • 2 Whole Wheat Buns
  • 2 Carrots
  • 1 Persian Cucumber
  • 1 Red Onion
  • 1 oz Arugula
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Harissa Paste
  • 1 oz Crumbled Feta Cheese
  • ¼ cup Whole Wheat Breadcrumbs
  • 1 Tsp Mediterranean Spice Blend (Ground Cumin & Caraway Seeds)
  • 10 oz Ground Lamb & Beef Blend (We make this using 1 lb each of beef and lamb, it will give us enough for the whole year, just freeze what you don’t use.)


Cooking Directions

  1. Preheat the oven to 475°F. Wash and dry the fresh produce. In a small pot, heat 1½ cups of water to boiling on high. Peel the carrots and cut into ½-inch-thick sticks. Thinly slice the cucumber into rounds; place in a heatproof container (or bowl) with the vinegar. Peel the onion and halve crosswise; thinly slice one half into rings and small dice the remaining half. Halve the buns.
  2. Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
  3. While the carrots roast, carefully pour the boiling water into the heatproof container of cucumber and vinegar, making sure the cucumber slices are completely submerged. Set aside to pickle, stirring occasionally, for at least 10 minutes.
  4. While the carrots continue to roast, in a large bowl, combine the ground lamb and beef, breadcrumbs and as much of the diced onion as you’d like (you may have extra diced onion); season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ¾-inch-thick burgers. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook, occasionally pressing the burgers down with a spatula, 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer the cooked burgers to a plate and set aside in a warm place. Wipe out the pan.
  5. In the pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until crispy and lightly browned. Transfer the toasted buns to a clean, dry work surface.
  6. Spread the cut sides of the toasted buns with as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Top each bun bottom with as much of the sliced onion and pickles as you’d like (draining the pickles before adding). Top with the cooked burgers, cheese, arugula and bun tops. Divide between two plates. Serve with the carrot fries. Enjoy!

Crispy Cilantro Lime Chicken


The best of cilantro and lime come together with chicken for a zesty dish that goes great with all sorts of sides!



  • 3 Tbsp Olive oil
  • 1/4 Cup Fresh Lime juice
  • 1/4 Cup Fresh minced Cilantro
  • 1 Tsp Red Chili pepper flakes
  • 4 Cloves Garlic, minced
  • 2 Tsp Brown Sugar
  • 6 Bone-in Skin-on Chicken thighs (approx. 2 Lbs)
  • Salt and Pepper to taste
  • Fresh Cilantro and Lime Wedges to garnish

Cooking Directions

  1. Preheat oven to 425°F.
  2. In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
  1. Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken — skin-side down — for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
  2. Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
  3. Garnish with fresh cilantro leaves and lime slices or wedges.
  4. Serve over steamed rice, or Mexican Rice and drizzle with the pan juices.