Archives for April 2017

Best Ever Banana Bread Muffins

What do you do with that bunch of bananas that you just bought and have already begun to over-ripen before you’ve had a chance to eat them? Make amazingly crowd pleasing banana bread muffins of course!

These muffins combines the sweetness of a bananas and the fluffiness of bread to create a tasty and moist flavor bomb that will leave you wanting more and more. Fortunately this recipe yields 18 muffins so there’ll be plenty to share or freeze and hoard for yourself.

The secret ingredient here is the buttermilk. Buttermilk works it’s magic to transform this recipe from dense and overly sweet to a moist, fluffy, and light addition to the day. Have it for breakfast with a cup of coffee or tea, as a midday snack, or as a side with your meal. You can even have it as a special treat at the end of the day.

Best Ever Banana Bread Muffins

Moist, fluffy, and full of sweet banana flavor. What more could you ask for in a banana bread muffin? 

Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 18 muffins


  • 1 cup butter softened
  • 3 cups sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup buttermilk
  • 5 - 6 large over ripened bananas mashed
  • 4 cups flour


  1. Preheat the oven to 350 degrees

  2. Using a stand or hand mixer, combine the softened butter and sugar.

  3. Mix in 1 egg at a time, then add the baking soda and salt.

  4. Slowly mix in the buttermilk.

  5. Add the bananas. 

  6. Gradually mix in the flour, one cup at a time. 

  7. Fill your greased or lined muffin tins. 

  8. Bake for 30 - 40 minutes or until golden brown. 

  9. Unwrap and enjoy!

Melt in Your Mouth Blackened Brisket

This recipe was born out of the need to please a few picky eating carnivores for a holiday meal. It immediately became a family favorite and the most requested dish of the year.

The unctuousness of the meat makes it seem like something you’d find in a fine dining steak house. While the simplicity of it, makes it a perfect every-man meal that’ll impress even the most discerning of your foodie friends.

Melt in Your Mouth Blackened Brisket

If you're looking for a go-to special occasion meal, or just want something extremely tasty for dinner, look no further, this is it! This brisket is so flavorful, tender, and juicy that it's practically addictive.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 people


  • 4 lb beef brisket
  • 2 Tbsp chili powder
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp black pepper ground
  • 1 Tbsp sugar or sweetener of your choice
  • 1/2 Tbsp seasoned salt
  • 1 1/2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 3-5 drops liquid smoke
  • 1 roasting pan with a rack


  1. Preheat your oven to 350 degrees. 

    Give your brisket a quick rinse and pat dry with a paper towel (this helps the spices stick to the meat). Then place in your roasting pan on the rack.

  2. In a small bowl, mix all dry spices together.

  3. Rub all sides of the meat with the dry spice mix as evenly as possible. I do this in the roasting pan so that any of the spices that fall off of the meat will be added to the juices underneath and still add flavor. 

  4. Roast uncovered for 1 hour, fat side up. 

    Remove from the oven and lower the oven temp. to 300 degrees. It will already look great and make your house smell amazing. 

  5. Mix together beef broth, Worcestershire sauce, and a few drops of liquid smoke. Then carefully pour the liquid mix into the pan, under the rack. Do NOT pour the liquid on to the meat! 

  6. Cover tightly with foil and put back into the oven and let cook for 3 hours. 

    This is where the magic really happens... Lower the oven temp. to 250 degrees and let it cook for an additional 2 hours. 

  7. Take out of the oven and let rest for 30 minutes before removing the foil. It should have a beautifully blackened bark and the fat should be nicely rendered down. 

  8. Then just slice thinly and enjoy with your favorite side dishes. 

Super Easy Homemade Lasagna Recipe


easy beef lasagna recipe

Super Easy Homemade Beef Lasagna Recipe

Looking for an easy and fool proof lasagna recipe? This one is easy, fun and you can do everything from scratch or just the sauce, noodles or baking.  

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 People
Author Adam Riemer


Lasagna Pasta Noodle Dough

  • 1 pound all purpose flour 3 1/3 cups
  • 1 tbsp sea salt fine grain
  • 1/3 cup extra virgin olive oil use more if needed
  • 4 large eggs
  • 1 large egg yolk

Spicy or Non Spicy Lasagna Sauce

  • 2 cans tomato sauce medium size
  • 2 cans diced fire roasted tomatoes medium size
  • 2 lbs ground beef optional
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1 tbsp sea salt fine grain
  • 1 tbsp ground black pepper
  • 1 tbsp pepper flakes more if you like it spicier
  • 1 tbsp italian seasonings spice mix optional
  • 1/3 cup parmesan cheese optional
  • 1/2 large white or yellow onion
  • 6 - 8 cloves garlic
  • 1 bunch fresh basil leaves optional
  • 1 bunch fresh oregano optional

Lasagna Cheeses

  • 1 ball Mozerella shredded
  • 1 ball Mozerella sliced into disks
  • 1/3 cup Parmesan shreds you can use 1/2 to 1 cup
  • 1/3 cup Romano shreds you can use 1/2 to 1 cup
  • 1/2 container Ricotta cheese


  1. Separate all of your ingredients so you can have everything organized.  

    ingredients for beef lasagna

How to Make Lasagna Pasta Noodles

  1. Combine your flour and sea salt into a large mixer or mixing bowl.  Next add the eggs and egg yolk and begin mixing them in.  Now start adding your extra virgin olive oil until you get a light golden-yellow dough that is slightly sticky to not sticky.  I knead mine for about 10 minutes as well.  

    Now roll the dough into a large ball and set it in plastic wrap on your counter or in your fridge for an hour to rest.  

    how to make lasagna pasta dough
  2. Next take your Lasagna Roller or press and run the dough through it.  If you don't have one you can order one here for cheap.  You can also cut the dough into 6, 8 or 12 pieces and then roll it out flat with a rolling pin,,,but that takes forever.  

    I like to add extra flour to all of my dough sliced so that they don't stick together.

    what should lasagne pasta noodles look like

How to Make Lasagna Sauce

  1. While your noodle dough is resting, chop your onion and garlic then toss them into a frying pan with a large drizzle of extra virgin olive oil on medium heat until they soften.  

    start prepping marinara sauce
  2. Once softened, add in the diced tomatoes, the tomato sauce, a large pinch or three of the sea salt and black pepper.  Toss in the dried herbs, mix and turn the heat up to 6 or a medium high and let it start to reduce.  If you want the sauce to be spicy, add the crushed red pepper flakes to taste here.  Chili powder can be good too...but be cautious as it alters the flavor.  

    Once it boils or you see bubbles coming up, take your ground beef and start adding chunks of it in.  Mix it into the sauce well and then let the sauce cook it while it reduces.  This took about 20 minutes and I let the ground beef cook inside the sauce for about 18 of them.  

    While your sauce reduced, boil your fresh noodles in salt water.  They only take about 3 minutes to cook so watch them closely.  

    how to make homemade lasagna sauce
  3. When you have about 2 minutes left, add the fresh herbs into the almost fully reduced lasagna sauce.  It adds color, flavor and a lot of contrast to it.  

    homemade spicy marinara sauce recipe

How to Layer & Bake Your Lasagna

  1. Preheat your oven to 425 degrees Fahrenheit.  Now begin laying noodles across the bottom of the pan.  

    how to layer lasagna
  2. Next chop the remaining oregano, slice the remaining fresh basil and then shred one of the Mozzarella balls and slice the other into discs.  

    basil and mozerella cheese
  3. Pour some of the sauce over the first layer of noodles and then toss on some of the Ricotta, Parmesan and Romano cheeses.  Next scatter the shredded Mozzarella over the layer (if you're doing three layers then use 1/2 of the Mozzarella here and if two then all of the shredded).  I also added some of the remaining chopped oregano and sliced basil to the lower layers.

    recipe for homemade beef lasagna
  4. Now add the second or third layer of noodles.  Next place another layer of sauce.  Now add a bit more Ricotta cheese over it.  Next place the discs of Mozzarella cheese evenly over the layer and then top with a sprinkle of the shredded Parmesan and Romano cheese.  You can also place any of the slices of basil here for a pretty color and awesome taste.  I added a bit of the chopped oregano too. 

    how to layer and bake homemade lasagna
  5. Now bake this at 425 for about 20 - 22 minutes and then turn it on broil for about 2 minutes if you want the browned cheese effect.  

    super easy homemade lasagna recipe
  6. The very last thing is to remove it carefully from the oven, let it cool off and then enjoy!  

    easy beef lasagna recipe

Recipe Notes

This is a must try if you want to have fun in the kitchen and produce a showstopping meal.  It'll make everyone's mouth water when they smell it and when you present it, people won't be able to resist digging in.  If you don't have a Lasagna noodle press, you can buy one here cheap

Bacon and Cheese Turkey-burger Soup (Crockpot Recipe)

What do you do when you’re crazing a tasty classic bacon cheese burger but also want a hearty healthy soup? Make some delicious Bacon and Cheese Turkey-burger Soup of course!

Bacon and Cheese Turkey-burger Soup (Crockpot Recipe)

This healthy soup has all of the classic flavors of eating a hearty burger with the belly warming satisfaction of enjoying a warm bowl of soup. 

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings


  • 10-13 slices bacon chopped
  • 1 lb ground turkey
  • 4 tbsp butter melted
  • 6 cubes beef bullion
  • 6 cups water boiling
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp red pepper flakes optional
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2.5 tbsp tomato paste
  • 2 medium dill pickles diced
  • 1 tbsp pickle juice optional
  • 2 cups sharp cheddar cheese shredded
  • 6 oz cream cheese softened
  • 1 cup heavy cream


  1. Turn your crockpot on to the low setting. 

  2. Chop and in a large deep skillet, cook the bacon until crispy. 

  3. While the bacon is cooking, add the melted butter and spices to the crockpot.   

  4. Mix tomato paste into the butter and spice mixture. 

  5. Once the bacon is nice and crispy, use a slatted spoon to scoop out the bacon and let drain on a paper towel then set aside. Keep the bacon grease in the skillet. Add the ground turkey to the bacon grease and brown. I like to break up the browned meat with a potato masher. 

  6. Add the ground turkey to the crockpot with all it's juices. 

  7. Stir in the diced dill pickles. (Don't be scared of the pickles, they take this soup from ordinary to extraordinary!) 

  8. Stir in the shredded cheese until melted. 

  9. Boil the water and stir in the beef bullion cubes until completely dissolved. Then slowly stir broth into the crockpot. Cover and let cook for 3 hours.

  10. Whisk in softened cream cheese and let cook for 10 minutes or until it's fully incorporated.  

  11. Turn the crockpot off and whisk in the heavy cream. 

  12. Serve in bowls, top with the crispy bacon and enjoy.

Shredded Enchilada Chicken (Crockpot Recipe)

Since Mexican food is a favorite of mine, I’ve created and perfected, in my humble opinion, this version of enchilada chicken. It is creamy, juicy, cheesey, and full of flavor. The best part is that it’s so simple to make and it’s so versatile that it can be used in a variety of meals from tacos to burritos to Mexi-bowls. This is also a potluck crowd pleaser!

Something magical happens to chicken as it cooks low and slow in a crockpot. It soaks up sauces and stays moist from it’s own juices. My favorite part is that the beautifully flavored and tender chicken begins to fall apart all on it’s own. This shredded enchilada chicken is a great dish that tastes like your Abuela slaved over a hot stove all day. When in fact all you have to do is toss some ingredients into a crockpot and leave it to do all of the work while you take all of the credit.

Shredded Enchilada Chicken (Crockpot Recipe)

Turn up your typical taco night with this super tasty Mexi-Cali version of enchilada chicken. This shredded chicken can be used in tacos, burritos, Mexi-bowls, and more. It's so full of flavor that you won't believe how simple it is to make. 

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings


  • 2 lbs skinless boneless chicken tenderloins can substitute with chicken breasts
  • 2 Tbsp taco seasoning
  • 1/2 cup enchilada verde sauce
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded (can substitute with 1 addition cup of cheddar)
  • 8 oz cream cheese softened
  • your favorite add-ins rice, tortillas, avocado, lime, cilantro, sour cream, salsa...


  1. Set your crockpot to the low setting

  2. Add your taco seasoning to the crockpot and then slowly add in the enchilada sauce while mixing it into the taco seasoning. You want to get a wet thick paste consistency that's not watery, so add as much or as little sauce as you need to get the right thickness. 

  3. Stir the chicken into the seasoning and sauce mixture. (The chicken doesn't need to be evenly coated) Cover and let cook for 4 hours (6 hours if you're starting with frozen chicken)

  4. While the chicken is cooking, shred your cheeses and set them aside for later.  

  5. In the last 15 minutes of cooking, pull out the chicken and shred. The chicken should be falling apart and easy to shred. I usually just use tongs and a fork. 

  6. Put the chicken back into the crockpot and stir in the softened cream cheese. Let cook for 10 minutes or until cream cheese is fully melted and incorporated. 

  7. Stir in the shredded cheeses until all of the cheese is fully melted.

  8. Then serve it any way you like it, in tacos, on top of rice, on a spoon...

    My husband loves to pile it into a burrito with some extra cheese, fresh salsa, and sour cream. 

  9. I love it on top of avocado with fresh salsa and sour cream for a tasty low-carb friendly Mexi-bowl.