Lemon Lover’s Pound Cake


Found this recipe in our latest issue of Taste of Home mag (April/May 2020) and it was amazing! Link to the original recipe can be found here.


Ingredients for cake

  • 1 Cup Butter, softened
  • 3 Cups Sugar
  • 6 Large Eggs, Room temp.
  • 5 Tbsp Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1 Tsp Lemon Extract
  • 3 Cups All Purpose Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 1/4 Cup Sour Cream


  • 1/4 Cup Sour Cream
  • 2 Tbsp Butter Softened
  • 2 1/2 Cup of Confectioners Sugar
  • 3 Tbsp Lemon Juice
  • 2 Tsp Lemon Zest


Cooking Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Spatchcock Chicken



Another idiot proof easy to make chicken recipe that is great when I don’t want to think about making something complicated. Originally found here at America’s Test Kitchen youtube channel.



  • 1 Whole Chicken 3-4 Lb
  • 1 Tsp Rosemary
  • 1 Clove of Garlic
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste


Cooking Directions

1. Start by spatchcocking/butterflying the chicken. Preheat the oven to 500ºF with a cast iron or stainless steel pan inside the oven (roughly 30min).

2. Coat the skin side with olive oil, then season with salt and pepper. Remove preheated pan from oven and change oven temperature down to 450ºF.

3. Place chicken skin side down in pan and place pan back in oven for 30 min. While it is cooking mix 1 Tbsp olive oil, rosemary and garlic together.

4. After 30 min remove chicken from oven and flip chicken so that the skin side is now up, coat the skin side with the rosemary/garlic/olive oil mixture. Place back in oven and continue cooking for 10 min or until the chicken hits 165ºF internal temp. in the breast meat.

5. Let rest for 10-15 min., Enjoy!



Loaf Pan Chicken

loafpan chkn

Found this recipe some years back and it has been a no brain function required kinda recipe. Originally recipe comes from Chris Lilly via foodwishes.com



  • 3 – 3 1/2 Lb chicken
  • 3/4 Cup Apple Sauce
  • 3 Tbsp Worcestershire Sauce
  • Any poultry dry rub


Cooking Directions

1. In a small container mix apple sauce and Worcestershire sauce. Place whole chicken in a loaf pan and coat the outside of the chicken with mixture. Any excess can be placed inside the chicken or just add some apple sauce to the inside of the chicken if you have it avail, approx. 1/2 cup.

2. Coat the outside of the chicken with the dry rub of choice and place in a 300ºF oven for 2 Hrs. Enjoy!


Thai Chicken Lettuce Wraps


This recipe was recommend by a friend, the original recipe can be found here. I pretty much changed the use of ground chicken for rotisserie chicken and added mint and cilantro as garnish.



  • 1 Lb. Rotisserie Chicken
  • 1 Tbsp Olive Oil
  • 2 Tbsp Red Curry Paste
  • 1 Tbsp Ginger, Minced
  • 4 Cloves Garlic, Minced
  • 1 Red Bell Pepper, thinly sliced
  • 4 Green Onions, chopped
  • 1 Cup Cabbage, shredded, or coleslaw mix
  • 1/4 Cup Hoisin Sauce
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 5 Basil Leaves Chopped
  • 1/2 Head Iceberg Lettuce, cut in half for wraps



Cooking Directions

1. Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.

2. Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.

3. Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.




WIP – Beef Enchiladas, Red Sauce


This recipe is a work in progress, its my mom’s recipe and she doesn’t use measurements so I am having to make it and “tweak” it until I get it perfect.



  • 1 lb Lean Ground Beef
  • 1 Small Yellow Onion, Diced (1/2 Cup roughly)
  • 4 Oz. Can Green Chili’s
  • Green Onion, for garnish
  • Black Olives, for garnish
  • Avocado, for garnish
  • Shredded Lettuce, for garnish
  • 2 1/2 Tbsp Chili Powder
  • 1 Tsp Cumin, half for the beef, half for the sauce
  • 2 Tbsp Flour
  • 2 Tbsp Veg Oil
  • Shredded Cheddar cheese or Mexican blend shredded cheese
  • 4 Cloves Garlic, minced
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 2 1/2 Cup Chicken Broth
  • 1 Dozen corn or flour tortillas


Cooking Direction

1. Brown beef, about half way through add 1/2 cup diced yellow onion and the garlic.

2. When beef is cooked and onion is soft, strain any fat and set beef/onion/garlic mix in a bowl, add diced green chili’s and 1/2 Tsp Cumin.

3. Heat 2 Tbsp Vegetable oil in a pan, add flour and make a roux. Add 2 1/2 Tbsp chili powder, mix until combined.

4. Add chicken broth, onion powder, garlic powder, and 1/2 tsp cumin. Mix to combine. Bring sauce to a boil then turn off heat and set sauce aside.

5. Take 2 damp paper towels and microwave 4-5 tortillas at a time for 30 seconds between the damp paper towels and set aside.

6. Preheat oven to 350ºF.

7. Dip tortilla in sauce, place on a plate/cutting board and add 3 Tbsp beef filling, roll up and place in a casserole dish. Pour any remaining sauce on top of all the enchiladas.

8. Sprinkle top of enchiladas with shredded cheese, cover dish in foil and bake for 20 min. Remove foil and bake another 10 min.

9. Serve enchiladas with garnish’s as desired.



Cilantro Lime Chicken Taco Salad


Use the Cilantro Lime Chicken Recipe for preparing the chicken for this amazing salad. We love to use some Surf Sauce on this salad!



  • 1 Head Romaine Lettuce, chopped
  • 1 Cup Cherry Tomatoes, Quartered (or 2 Roma tomatoes, chopped)
  • 1 Cup Black Beans drained and rinsed
  • 1 Can of Sweet Corn
  • 1/2 Cup Finely Grated Sharp Cheddar Cheese
  • 2 Avocados, chopped
  • Tortilla Chips, slightly crushed or tortilla strips to taste


Cooking Directions

1. Prepare Cilantro Lime Chicken according to directions. Slice cooked chicken.

2. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

Cilantro Lime Chicken


This chicken is good by itself, but even better in this Cilantro Lime Chicken Salad! The original recipe can be found here.



  • 1 Lb Chicken Breast
  • 1 Cup Cilantro leaves and stems
  • 4 Cloves Garlic, Minced
  • 3 Tbsp Lime Juice
  • 2 Tbsp Olive Oil
  • 1 Tsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Onion powder
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Sugar


Cooking Directions

  1. Combine all marinade ingredients in a bowl, add chicken to a zip-lock bag and pour marinade over chicken. Let sit in refrigerator for 1 – 4 hrs. Cook on the grill until done.


Breakfast Sausage


Better than what you get in the store and a lot cheaper!



  • 2 Tsp Dried Sage
  • 2 Tbsp Salt (do 1 Tsp if you dont want that much salt)
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Dried Marjoram
  • 1 Tbsp Brown Sugar
  • 1/8 Tsp Crushed Red Pepper Flakes (Optional if you don’t like spicy)
  • 1 Pinch Ground Cloves
  • 2 Lbs Ground Pork


Cooking Directions

  1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).



Roasted Brussels Sprouts


Very addicting! Say bye bye to bitter flavor and hello to flavor town!


  • 1 1/2 Lbs. Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Ground Black Pepper


Cooking Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.


Rachel’s Cinnamon Honey Butter


Brings back memories of being a kid with a piece of toast, buttered up and add a sprinkling of cinnamon and sugar! Yum!


  • 1 Cup softened butter (room temp)
  • 1/2 Cup powdered sugar
  • 1/2 Cup honey
  • 2 Tsp cinnamon


Cooking Directions

1. Combine all ingredients in a bowl, and mix by hand or with hand mixer. Store in mason jar in fridge.