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? 

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

Ingredients

  • 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

Instructions

  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.

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

Ingredients

  • 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

Instructions

  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.  

Print Recipe
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

Ingredients

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

Instructions

  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. 

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

Ingredients

  • 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

Instructions

  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. 

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

Ingredients

  • 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...

Instructions

  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. 

Crockpot Creamy Roasted Tomato and Basil Soup

Soup has always been my comfort food and being Italian, tomato soup one of my favorites. I’ve tried for years to make a soup that my great grandma would be proud of and this is it! It has a classically rustic Italian flavor that warms and fills the belly just like Italian food should.

This soup has a slight sweetness from the roasted tomatoes that plays well will the herbaceous fresh basil. The creaminess gives it a beautiful texture that makes it a thick and hearty soup that is perfect as an entree or pair it with a salad for a light meal.

Creamy Roasted Tomato and Basil Soup

This creamy smooth version of a classic tomato soup is bursting with flavor. The roasted tomatoes and fresh basil make it a treat for the senses. 

Print Recipe
Course: Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 8 servings

Ingredients

Ingredients

  • 10-12 medium tomatoes chopped
  • 1 medium yellow onion chopped
  • 1 large bunch fresh basil finely diced
  • 2 cans diced tomatoes do not drain
  • 2 Tbsp tomato paste
  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • 2 1/2 Tbsp brown sugar I used a low carb sugar blend
  • 1/2 tsp all spice
  • salt and pepper to taste

Equipment

  • 5 quart crockpot
  • 1 immersion blender

Instructions

  1. Preheat oven at 450 degrees 

    Chop tomatoes, onions, and basil. Set the basil aside for later. 

Roasting the Tomatoes and Onions

  1. Spread tomatoes and onions on a large foil covered cookie sheet

  2. Sprinkle with salt to taste 

  3. Sprinkle the brown sugar evenly over the tomatoes and onions

  4. Roast for 20 minutes until tomatoes and onions are soft to the touch 

  5. Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible 

Making the Soup

  1. While the tomatoes are roasting, set your crockpot on the low setting

    You can cook on high but low and slow is my favorite way to crockpot 

  2. Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot 

  3. Stir in the roasted tomatoes and onions with their juice

  4. Stir in the chicken stock or broth 

  5. Let cook for 4 hours on low or 2 hours on high 

  6. Here comes the fun part

    Blend everything in the crockpot with the immersion blender until smooth

  7. Slowly stir in the heavy cream

  8. Stir in the basil

    You could also put the basil in before you blend for a completely creamy feel

  9. Cook on low for an additional 30 minutes or until the cream is fully incorporated

  10. Season with salt and pepper to taste

  11. Serve and enjoy

    This recipe makes 8 servings because I love leftovers 

Recipe Notes

Some tasty things that you might like to go with this soup are a toasted bread of your choice or chips made from cheese as a low carb option

You can make cheese chips in the oven by placing shredded cheese on a greased cookie sheet and cooking at 350 degrees until the cheese starts to brown slightly and let cool, they'll crisp up as they cool. Or you can make them in the microwave on a microwave safe plate and cooking at 30 seconds at a time until they begin to brown and then let cool. 

Parmesan and cheddar cheeses are my favorites but if you intend to use Parmesan you should cut back on the salt in the soup.  

One of my favorite parts of this recipe is getting to use my immersion blender. If you don’t have one, I highly recommend getting one. You can use a traditional blender, but it will make for extra work.

This recipe was created with the intention to have leftovers so it can be cut in half if you desire.

 

Crockpot Creamy Chicken Soup (Low Carb Friendly)

Summer has ended and now my favorite season has begun, Soup Season! As soon as there is a chill in the air I am ready with a crockpot on the counter and a ladle in my hand. Every year during Soup Season I make it my personal goal to make one soup from scratch every week.

This week’s soup making inspiration came from a new seasoning mix that I bought and fell in love with over the summer. After using this seasoning mix in a BBQ rub I’ve been looking for other ways to incorporate it into my cooking. Thus the soup idea was born.

The Herbs De Manhattan Seasoning Mix is a wonderful blend of dried marjoram, thyme, peppercorns, star anise, cassia, fennel, clove, and other spices that are apparently the secret ingredients to the mix. All of these flavors created the perfect starting point for this deliciously awesome Creamy Chicken Soup.

Crockpot Creamy Chicken Soup (Low Carb Friendly)

This soup is a creamy and herbaceous comfort food. It's rich but not too heavy for a warm and happy tummy.

Print Recipe
Course: Soup
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 6 people

Ingredients

  • 2 stalks celery chopped
  • 1/2 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp butter separated 1 tbsp and 2 tbsp
  • 8 oz cream cheese softened
  • 1 cup cream
  • 3 cups chicken broth
  • 8 chicken tenderloins can substitute with 4 breasts
  • 2 tbsp Herbs De Manhattan Seasoning Mix available at http://herbsdemanhattan.com/
  • salt and pepper to taste

Instructions

  1. Ingredients

  2. Put 1 tbsp of butter, celery, and onions in the crockpot. Let them cook on high for 30 minutes stirring occasionally. 

  3. While the celery and onions are cooking, melt the remaining 2 tbsp of butter in a large skillet on medium low. Then add the garlic and let it sweat. (Do not let the garlic brown) 

  4. While the garlic is cooking, season the chicken with Herbs De Manhattan Seasoning Mix, 1 tbsp on each side. Add salt and pepper to taste. 

  5. Turn the heat up to medium high. Add the seasoned chicken to the skillet. Cook the chicken for approximately 5 minutes on each side to get a nice golden sear. 

  6. Remove the chicken and cut into bite sized cubes. (Don’t worry if the chicken isn’t cooked all the way through. It will finish cooking in the crockpot) Turn the crockpot down to low.  Stir in the chicken. 

  7. Deglaze the skillet with 2 tbsp of chicken broth on low. Pour the contents of the skillet into the crockpot. Stir in the rest of the chicken broth. Cover and let cook for 4 hours.

  8. In the last 10 minutes of cooking, whisk in the softened cream cheese. Let cook until melted and fully incorporated with no clumps. (If you soften the cream cheese in the microwave for 20 seconds at a time until you can stir it into a creamy texture, it will combine more easily)

  9. Stir in the cream just before serving. 

  10. Ladle into bowls and enjoy!

Recipe Notes

Some good additions would be mushrooms, cauliflower, and bacon. If you do add bacon, try cooking the chicken in the bacon grease instead of butter to give it a more pronounced bacon flavor. You could also add some red pepper flakes for a spicy little kick.

Savory, Cheesy Apple Rose Pastry Recipe

 

Savory, Cheesy Apple Rose Pastry Recipe

Ready to make those delicious apple roses you've seen on Facebook and Pinterest?  Our fun twist combines bacon or prosciutto with Gruyere to make a decadent treat. 

Print Recipe
Course: Dessert
Cuisine French
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings 6 people

Ingredients

  • 2 large apples I do either fuji or gala
  • 1 box puff pastry room temperature
  • 1 large egg
  • 1 block Gruyere cheese shredded
  • 1 large lemon halved
  • 1 package proscuitto or thin sliced bacon

Instructions

  1. Start by preheating your oven to 375 degrees.  Now thaw your puff pastry to room temperature and slice into 6 pieces.  While the puff pastry is thawing, grease a cupcake baking sheet and mix the egg with a tablespoon of water to create an egg wash.  

  2. Wash and halve your apples.  Then core them and slice them thin.  Once sliced, add water to a microwavable safe bowl and squeeze in 1/2 to 1 lemon and the apple slices.  Now microwave for 1 minute increments until the apples can bend without breaking.  

  3. Cut the puff pastry into 6 even slices.  Place the egg wash on the top side of the puff pastry.  Next line the puff pastry with a slice of the thin cut bacon or prosciutto and the apples along the puff pastry. Make sure to leave half of the puff pastry available so you can fold it over.  Once complete, add in a light sprinkle of the grated Gruyere.  

  4. Now roll the apple roses and place them into the cupcake tins.  Bake at 400 degrees for about 40 minutes or until everything is cooked.  I take them out and sprinkle some cheese on for the last 5 minutes for an extra fun look.  

How to Make Chili Chicken & Chili Fries (Diet Friendly)

Whether you’re on a diet or not, something that is always amazing is chili. With the holidays coming up and the weather getting cold, I needed a diet friendly solution. Last night it came to me. You’re welcome!

how to make chili flavored chicken

How to Make Chili Chicken & Chili Fries (Diet Friendly)

This super fun and really easy recipe is a great alternative to one of my favorite comfort foods. Perfect for winter & under 30 min!

Print Recipe
Course: Main Course
Cuisine American
Prep Time 6 minutes
Cook Time 25 minutes
Total Time 31 minutes
Servings 2 people

Ingredients

  • 2 breasts chicken butterflied
  • 2 tsp chili powder separated in two (I use tbsp but not everyone likes it spicy)
  • 2 tsp garlic powder separated into two
  • 2 tbsp cumin ground and separated into two
  • 1 bunch italian parsley chopped fine
  • 4 cloves garlic minced
  • 1 sweet potato sliced into wedges
  • 2 small red potatoes sliced into wedges
  • 1/2 medium lemon juiced
  • 1 large extra virgin olive oil a whole bunch
  • sea salt fine grain
  • black pepper ground

Instructions

  1. Start by washing all of your ingredients while you preheat your oven to 450 degrees.  

    ingredients-for-chili-chicken
  2. Slice your sweet potatoes and red potatoes into wedges (I kept the skin on) and then place in a bowl or on a baking sheet.  Now drizzle a bunch of extra virgin olive oil over them, add 1/2 of the cumin, garlic powder and chili powder.  

    Coat the potato wedges in the mixture and then bake in the oven for about 25 minutes until they're cooked and have a nice char on them.  

    chili-flavored-fries-recipe
  3. Now we need to make some sauces.  One I put on the fries and sliced tomatoes, the other is for our chili flavored chicken breasts.  

    Sauce 1, combine 1/2 of the garlic with a large drizzle of extra virgin olive oil, 1/2 of the remaining chili powder, garlic and cumin.  As a pinch of sea salt and black pepper, the parsley and then mix together and set aside.  

    In the next bowl, add the remaining spices to lemon juice with a large drizzle of extra virgin olive oil and a pinch of sea salt and black pepper and remaining garlic.  Mix this together.  It is for your chicken.  

  4. In a frying pan, cover the chicken breasts in the chicken marinade and cook over medium high heat until done.  It takes me about 4 or 5 minutes on each side if I'm using butterflied or smashed breasts.   

    how-to-make-chili-chicken

Recipe Notes

You can add or take away from the spices and garlic to modify to your individual tastes.  This is one that I will absolutely be making again.  I may try it with chipotle peppers too.  

Cinnamon & White Chocolate Pumpkin Spice Cookies (OMG!)

Not only are these an amazing fall cookie, but they took me less than 30 minutes from start to finish. They taste ridiculously good and they also mean I no longer have to go to Starbucks for a Pumpkin Spice Latte. Once you taste these cinnamon, pumpkin spice and white chocolate chip cookies, you’ll never look at another fall cookie the same.

pumpkin spice cinnamon and white chocolate chip cookie recipe
Cinnamon & White Chocolate Pumpkin Spice Cookies (OMG!)
Print Recipe
If you're looking to make something ridiculously good, these pumpkin spice and white chocolate cookies are incredible. This is a must-have for fall!
Servings Prep Time
2 1/2 dozen 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 1/2 dozen 10 minutes
Cook Time
12 minutes
pumpkin spice cinnamon and white chocolate chip cookie recipe
Cinnamon & White Chocolate Pumpkin Spice Cookies (OMG!)
Print Recipe
If you're looking to make something ridiculously good, these pumpkin spice and white chocolate cookies are incredible. This is a must-have for fall!
Servings Prep Time
2 1/2 dozen 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 1/2 dozen 10 minutes
Cook Time
12 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. Then toss two sticks or 1 cup of butter into your stand mixer and beat it until it's whipped. Next add the sugar in and let it mix until it's fluffy.
    recipe for pumpkin spice cookies
  2. Once your dough looks like the photo above, add the egg and then the vanilla extract once the egg is mixed in.
    pumpkin spice white chocolate chip cookies
  3. Now add the pumpkin pie spice and then the cinnamon.
    pumpkin pie spice
  4. Next add your white chocolate chips.
    easy pumpkin spice cookie recipe
  5. Once everything is mixed together, roll the dough into balls and place on a baking sheet.
    how to make pumpkin spice cookies
  6. Now bake them for about 12 to 15 minutes or until the edges start to turn brown. Then remove from the oven, let them cool and get ready to go crazy.
    pumpkin spice cinnamon and white chocolate chip cookie recipe
Recipe Notes

If you want a couple of fun tweaks, try 1/2 teaspoon of ginger powder or 1/2 teaspoon of all spice. Both can add to the flavor profile. I actually like these a bit more simple so you can really get the cinnamon and pumpkin spice from the cookie, but both of those are great too.

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Jalapeno & Bacon BBQ Meatloaf Recipe

jalapeno-bacon-bbq-meatloaf
Jalapeno & Bacon BBQ Meatloaf Recipe
Print Recipe
Looking for a new delicious recipe for a spicy meatloaf? Look no further. Here is how to make a fun one everyone will love.
Servings Prep Time
2 3 loafs 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
2 3 loafs 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
jalapeno-bacon-bbq-meatloaf
Jalapeno & Bacon BBQ Meatloaf Recipe
Print Recipe
Looking for a new delicious recipe for a spicy meatloaf? Look no further. Here is how to make a fun one everyone will love.
Servings Prep Time
2 3 loafs 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
2 3 loafs 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Ingredients
Servings: 3 loafs
Instructions
  1. Gather all of your ingredients and line them up for prep.
  2. Start by combining the breadcrumbs, sea salt, black pepper and dry seasonings in a large bowl so they mix nicely. Next add in the eggs, jalapenos and ground beef,,,then mix thoroughly and let rest.
  3. While the ground beef is seasoning, add the mushrooms with a drizzle of oil to a pan over medium high heat and saute them until the turn golden brown. Once cooled, chop them up and mix into the ground beef.
  4. Now take the mixture and make loafs out of it. I did three but I normally do two. I wanted one to save for lunch today. Bake in the oven at 425 for about 25 minutes (large loaves need 30) and then remove and let cool.
  5. Remove from the oven and pour on some of your favorite bbq sauce. Because I didn't mix bacon into the ground beef, I did Harry and David's chipotle bacon bbq sauce.
    harry-and-david-chipolte-bacon-bbq-sauce
Recipe Notes

One of the most important things to remember when cooking classic American meals and comfort food is to cook with love.  It's funny how thinking about happy things and the people you care about most really impact the taste.  When you cook with love it shows...when you have amazing flavors like bacon and jalapeno, it makes them even more incredible.  I only say this because I really feel it helps bring out the fun as you and the people you care about dig into this delicious dish.

If you're looking for something to take away from the spice a little bit, I added slices of honeycrisp apples to the side.  Gala or Fuji also work great.  The sweet and light apples take away from the spice and add a really nice complement to the flavors of the meatloaf.

Thank you again for reading and let me know how this recipe works for you.

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Pumpkin Spiced Meringue Cookies & More!

Between all of the fall holidays like Halloween, Thanksgiving and Christmas you have non stop eating, excuses to not go to the gym and tons of stress.  That’s why I love making meringue cookies to snack on.  Here are four fun versions that are all fall holiday themed and absolutely amazing.  The post shares my generic meringue cookie recipe and then how to make each of the four festive flavors.

pumpkin spice meringue cookies

Pumpkin Spiced Meringue Cookies

From Halloween to Thanksgiving and even Christmas, Meringue cookies are my diet snack of choice. Here are 4 fun versions for you!

Print Recipe
Course: Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1 pint egg whites
  • 1 tbsp creme de tartar you can use more
  • 2 cups granulated sugar
  • 2 tbsp pumpkin spice
  • 2 tbsp dark cocoa powder
  • 2 tbsp good vanilla extract I use mexican
  • 1/2 tsp peppermint extract

Instructions

  1. Start by adding the cream de tartar, vanilla and egg whites into your mixer and whip it until it becomes stiff peaks. Once the peaks begin forming, you'll start adding in the sugar slowly and continue to let it whip together.

    pumpkin spice meringue recipe
  2. Here is what stiff peaks looks like for meringue cookies.

    how to make meringue cookies with pumpkin
  3. Now you have the first flavor, vanilla. Add 1/4 of the meringue to a piping bag and set 1/4 aside in a bowl for later. Pipe the first 1/4 onto a baking sheet with parchment paper.

    Next lets make the pumpkin spice meringue cookies. For these you only have to add the pumpkin spice mix in. Once complete, add 1/2 to a piping bag to the parchment paper and get ready to make the next flavor, chocolate pumpkin spiced meringue cookies.

    ingredients for pumpkin spice meringue
  4. The next flavor is even easier to make. Add the cocoa powder and then whip for another few minutes. Once it's blended in add it to a piping bag and then pipe onto a baking sheet with parchment paper on it. Now for the last one, peppermint meringue cookies.

    how to make chocolate pumpkin spice meringue cookies
  5. Peppermint meringue cookies are scary because the extract might melt the meringue down. Make sure you add it very slowly and keep the mixer on high while not letting it splash you. If it starts to thin, add a bit of sugar and possibly a bit more cream de tartar. This is one flavor that sometimes melts and means you need to start over which isn't fun.

    Once you have all four flavors piped, place them in an oven for 6 hours at 200 degrees. Once they finish, do not remove them. Let them sit in the oven after it's been turned off over night if you can. In the morning take them out and you're done. If you don't leave them in the oven, there is a good chance they'll crack. That doesn't change them much, they're just not as pretty.

    Let me know how this recipe works for you and thank you again for reading!

    how to make holiday meringues