Carne Asada


One of our absolute favorite Mexican dishes! Sweet and salty flavors with tender meat, topped off with either Guacamole sauce or Avocado Tomatillo Salsa and this makes for some amazing Carne Asada Burritos! Big shout out and thanks to Nick for the recipe!



Cooking Directions

1) Combine liquids in a zip-lock bag/container with skirt steak. Marinade for 4-6 hrs.

2) Remove meat from container and grill 1-2 min per side to desired internal temp.

3) Slice into small thin slices about 3-4 inchs long.


Notes: Can be served with diced white onion, roma tomato, cilantro, guacamole, avocado tomatillo salsa, or pico de gallo.



Creamy, delicious, and addicting!


  • 5 Avocado’s
  • 1 Roma Tomato
  • 1 Habanero Pepper (scrape the seeds if you don’t like spicy)
  • 1 Small Red Onion
  • 1 Bunch Cilantro
  • 4 Tbsp Lime Juice


Cooking Directions

1) Finely mince Tomato, Onion, Habanero, and Cilantro.

2) Cut up avocado into 1/2 inch cubes and place in large bowl.

3) Combine all ingredients with the avocado.


Notes: For a creamier texture, smash up the avocados with the backside of a fork until there are no chunks bigger than 1/4 of an inch. Then combine the other ingredients with the avocado.


Pico De Gallo


Refreshing, delicious, addicting and healthy! What more could one want?! This recipe also comes from Evelyn and has been a staple in our house ever since.



Cooking Directions

1) Finely cut tomato’s into 1/4 pieces and place into a large serving bowl.

2) Finely/Coarsely mince Onion, Cilanto, Jalapeno and place into serving bowl.

3) Add the juice of the 4 limes, and 2 Tbls of Adobo seasoning.

4) Mix all ingredients in bowl until well combined.


Notes: At this point taste the salsa, if it is too salty and the juice of one more lime. If the lime flavor is too strong add 1/2 Tbls Adobo seasoning. 



Oatmeal Lactation Cookies


A delicious way to give your mother’s milk a little boost while having a tasty treat!


  • 3 Cups All-Purpose Flour
  • 1 Cup Butter
  • 1Tsp Baking Soda
  • 1 Cup Sugar
  • 1 Cup Firmly Packed Brown Sugar
  • 4 Tbsp Water
  • 1 Tsp Salt
  • 2 Tbsp Flax Seed Meal
  • 3 Cups Oats
  • 2 Large Egg
  • 1 Tsp Vanilla
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2-4 Tbsp Brewer’s Yeast

Cooking Directions

1) Preheat oven to 350 degrees

2) Mix the flax-seed meal and water and let sit for 3-5 minutes.

3) Beat butter, sugar and brown sugar well.

4) Add eggs and mix well.

5) Add flaxseed mix and vanilla, beat well.

6) Sift togeather flour, brewer’s yeast, baking soda, and salt.

7) Add dry ingredients to butter mix, stir in oats and chocolate chips.

8) Scoop onto baking sheet.

9) bake for 12 minutes.



Yield: 4.5 Dozen Cookies

Prep time: 15 min

Total time: ~30 min

Walnut Crescents


These are a must make at Christmas.  They are comfort food at its finest.  It also helps the powdered sugar makes it look like they are covered in snow.


  • 1 cup butter – room temperature
  • ¼ cup powdered sugar
  • 1 ½ tsp water
  • 2 tbl vanilla
  • 2 cups flour
  • 1 cup chopped walnuts

Cooking Directions

1) Pre-heat oven to 375 degrees

2) Cream butter and sugar. Add the rest of the ingredients, mix well.

3) Roll into ½” diameter logs and cut into 1” pieces.

4) Bake for 15 minutes.

5) Roll in powdered sugar while warm and then again while cooling.

Spaghetti Sauce


Great when making meatballs.


  • ¾ cup chopped yellow onion
  • 5 cloves of garlic, minced
  • ¼ cup olive oil
  • 2 (28 oz) cans of crushed tomatoes
  • 2 tsp salt
  • 1 tsp white sugar
  • 2 bay leaf
  • 1 (6 oz) can tomato paste
  • 1 Tsp dried Oregano
  • 6-8 Leave Fresh Basil

Cooking Directions

1) In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent.

2) Stir in tomatoes, salt, sugar, oregano, and bay leaf. Cover, reduce heat to low, and simmer for 90 minutes.

3) Stir in tomato paste, basil, and meatballs (if desired). Simmer for 30 minutes more.

Oven Baked Fries


These fries take a while to make but a nice way to eat fries without having to fry or by frozen store bought fries.


  • 2 Tbsp seasoned salf
  • 1 tsp chili powder
  • 1 tsp basil
  • 1/8 cumin
  • 1/8 black pepper
  • 3 potatoes
  • 1-2 Tbsp olive oil


Cooking Directions

1) Preheat oven to 400 degrees.

2) Cut fries into desired strips and submerge in cold, ice water for at least 30 minutes (1 hr best).

3) Drain and dry fries

4) Cook for 30 minutes flipping after 15 minutes

5) Finish at 425 after 30 minutes until done to crisp.

Lemon Thyme Pancakes with Blueberry Sauce


These pancakes are a showstopper!  Great to make in general but really impress company.  Break when making a nice brunch.


  • 1 ½ cup flour
  • ½ cup cornmeal
  • 2 Tbl sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbl fresh thyme leaves
  • 2 eggs
  • 1 ¼ cups milk
  • ½ cup whole milk ricotta cheese
  • 2 Tbl melted butter
  • 1 Tbl honey
  • 1 tsp lemon zest
  • 1 cup fresh blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Cooking Directions

1) Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts.  Keep warm until the pancakes are ready.

2) In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.  Pour the wet ingredients into the dry ingredients.  Stir until combined.  You can stir the blueberries in at this point, or wait to add them when the pancakes are cooking.

3) Heat griddle to medium heat to preheat. Spray with cooking spray or melted butter.  Cook for 2-3 minutes and flip over when bubbles form on edges.  Service with blueberry sauce, extra thyme leaves, and powdered sugar.

Guy Fieri’s Green Beans


These are simple, yet tasty.  A nice change from time to time from the normal salt, pepper, and garlic powder.  Almost Asian like…..


  • 1 tbl, plus ½ tsp kosher salt, divided
  • 2 pounds green beans, ends trimmed
  • 2 tbl canola oil
  • ¼ cup finely sliced yellow onion
  • ¼ cup red bell pepper, cut into thin matchsticks
  • 4 garlic cloves, minced
  • 2 tbl butter
  • 3 tbl soy sauce
  • 1 green onion (white and green parts), finely sliced on bias, for garnish
  • 2 tsp sesame seeds, garnish

Cooking Directions

1) In a large stockpot over medium-high heat, bring 1 gallon of water to boil and season with 1 tbl of the salt. Prepare a large bowl of ice water.  Add the green beans to the boiling water and cook till al dente, about 1 minute.  Drain and immediately plunge green beans into the ice water.  When cool, drain the beans in a colander and lay them out to dry on paper towels.

2) In a large sauté pan over high heat, heat the canola oil until smoking. Add green beans, onion, and bell pepper, and saute until the vegetables are charred all over, 1-2 minutes.  Add garlic and cool for 30-40 seconds, until fragrant.  Add the butter, soy sauce, and the remaining ½ tsp of salt, and toss to mix and coat the beans evenly.  Reduce the heat and cook until the sauce is thick enough to coat and stick to the vegetables, about 1 minute.

3) Transfer vegetables to a serving bowl. Garnish with green onion and sesame seeds, and serve


Serves: 6

Crispy Treager Zucchini Plank “Fries”


Great on the Tragear!  You can also make them in the oven.  Great with BBQ items and perfect in the summer.


  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ black pepper
  • 1 large egg
  • 1 cup buttermilk
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 cups panko
  • 2 medium zucchini, very thinly sliced lengthwise
  • Parmesan, grated, for garnish
  • Freshly chopped parsley, for garnish


Lemon Dijon Mayo

  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbl lemon juice
  • 2 tbl grated Parmesan
  • Dash of cayenne pepper
  • Dash of Worcestershire sauce
  • ¼ tsp black pepper
  • Salt, to taste
  • Freshly chopped parsley, for garnish

Cooking Directions

1) The thinner you can slice your zucchini, the crispier your “fries” will be. If you have a mandolin, that would be ideal, otherwise just do your best.

2) Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper.  In another bowl mix together the egg, buttermilk, oregano, garlic, and thyme.  In the last bowl place the panko bread crumbs.

3) Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess.  Lastly, thoroughly coat it in the panko.  Place the breaded zucchini slices on a parchment-lined baking sheet.

4) Start the Treager on smoke with the lid open until the fire is established (about 5 minutes). Raise the temp to 375ºF, place spears on grill grate and cook for 15 minutes per side.

5) Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

6) After you take the zucchini off the Treager, great fresh Parmesan over the top.