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.

 

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.  

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.

Share this Recipe

A Lower Calorie Baked Chicken Parm!

Ok, I don’t know how many calories this will actually have, but I removed the frying and removed the pasta and modified it from the recipe I used to use.  It’s baked, has some lower calorie ingredients (compared to the regular ones) and by plating it with salads or lower calorie options other than paste and removing the tomato sauce, in my mind it’s lower calorie…and that works for me.

baked chicken parmesan recipe

How to Make A Low Calorie Baked Chicken Parm!

Do you love chicken parmesan but hate the high calorie counts? This spicy version of a classic will help fix that. Love this one!

Print Recipe
Course: Main Course
Cuisine Italian
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 2 people

Ingredients

  • 1/2 cup panko bread crumbs italian work great
  • 1/4 cup parmesan cheese shredded
  • 1 tbsp garlic powder
  • 1 tsp chili flakes or powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 tbsp sour cream use low fat or low calorie
  • extra virgin olive oil
  • sea salt fine grain
  • ground black pepper

Instructions

  1. Preheat your oven to 450 degrees. Take a flat pan or a bowl and combine the panko bread crumbs with the chili flakes (add as much as you like) with the oregano, basil, garlic powder, parmesan cheese, a pinch of sea salt and a pinch of black pepper and mix together. I ended up adding chili powder and flakes to mine because I like a bit of heat in my chicken parmesan.

    ingredients for baken chicken parmesan
  2. Now take another bowl and add the sour cream to it. Next add a pinch of sea salt and black pepper to the chicken breasts and then dredge the chicken breasts through the bowl with the sour cream and then cover it with the panko bread crumb mixture.

    recipe for a baked chicken parmesan
  3. Now you have two options, you can heat a pan to medium high add a large drizzle of extra virgin olive oil and kind of sear the chicken breasts first and then go to the baking sheet, or you can do what I do and place them directly on a baking sheet and into the oven for about 12 to 15 minutes or until they're cooked all the way. Either one works great.

    how to make baked chicken parm

Recipe Notes

You can alter with garlic powder, chili powder any anything else to match it to your own individual taste.  

Now take them out of the oven and serve with anything from brussel sprouts to roasted potatoes or whatever lower calorie or healthy option you’d like.  This is an awesome spin on chicken parmesan that you’ll hopefully love as much as I do.

Mole Spiced Tacos – Easy and Amazing!

If you’re tired of those same taco Tuesday seasonings you buy in bulk at the grocery store…then stop buying them.  Tacos are fun and easy to make.  I found this recipe as part of one of my subscriptions and made some fun edits and tweaks making this a ridiculously good alternative.  The best part is that it takes less than 30 minutes from start to finish and will make everyone go wow!

spiced mole steak tacos recipe

Mole Spiced Steak Tacos

Mole seasoning is wonderfully unexpected surprise twist on the much loved classic taco. 

Print Recipe
Course: Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1 lb sirloin steak tips
  • flour torillas or corn taco shells I prefer flour tortillas
  • 1 poblano pepper chopped or thinly sliced (depending on your preference)
  • 1 red bell pepper thinly sliced
  • 4 button mushrooms thinly sliced
  • 1 can sweet corn drained (or 1 ear of fresh sweet corn stripped off of the cob)
  • 1 medium red onion 1/2 thinly sliced and 1/2 finely chopped
  • 6 tbsp low fat sour cream
  • Mole spice blend you can find it here https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-aliasaps&field-keywords=mole+spice&_encoding=UTF8&tag=gaywedgea-20&linkCode=ur2&linkId=29d8d4c7da09b1e0439805524098ecc4&camp=1789&creative=9325
  • chili powder to taste
  • 2-3 cloves garlic finely chopped or minced
  • 1 lime zested and sliced into wedges
  • extra virgin olive oil
  • sea salt
  • ground black pepper

Instructions

  1. Gather your ingredients 

    ingredients for mole steak tacos
  2. Chop your garlic onion, bell pepper, poblano pepper, and mushrooms. Then zest and cut the lime.

  3. Over medium high heat, cook the poblano, bell pepper and sliced onions for about 5 or 6 minutes in a large drizzle of extra virgin olive oil (vegetable oil works too) and season with a small pinch of sea salt and black pepper. 

  4. When you have 4 minutes left, toss in 1 clove of chopped garlic (only if you want to add an extra clove) and let it really add some flavor. Now place these in a bowl on the side.

  5. Now add another large drizzle of extra virgin olive oil to the same pan over medium high heat and add the corn and the chopped onion with a pinch of sea salt and black pepper. Once it's cooked for about 3 or 4 minutes, add the chili powder (as much as you'd like) and mix in well. 

  6. Now place this in another bowl (you can use the bowls as a fun way for people to assemble their own tacos at dinner) and set aside. Once it's started to cool, add in 2 tablespoons of the low fat sour cream and if you want, a couple squeezes of fresh lime juice. You can zest the lime and add part of that as well for a fun look and extra flavor. If you really want to take it over the top, add some chopped basil or cilantro to it.

  7. Now heat up the tortillas by wrapping them in a moist paper towel and placing in the microwave for about 30 seconds.

  8. Next add a final large drizzle of extra virgin olive oil into the same pan and toss in your sirloin tips, mushrooms and the other two cloves of chopped or minced garlic. You'll want to sprinkle with sea salt and pepper, then flip and season the other side immediately. 

    how to make spiced mole steak tacos
  9. Now add 1/2 to 3/4 of the mole spice (if you have a big container, do a table spoon or two) to the sirloin tips and try to cover them as much as possible. Now cook them until they're at your preferred doneness and remove. (remember, raw meat can be dangerous).

  10. Now in a final bowl, combine the remaining sour cream, 1 teaspoon of mole spice, a couple squeezes of lime juice, lime zest and a small pinch of sea salt and black pepper. Mix together and now line up the bowls with the tortillas and enjoy an amazing taco Tuesday! 

Recipe Notes

If you cannot find Mole Spice locally, or don't want to deal with trying to find it, Click Here.

 

Fresh Oregano Pasta with Spicy Meatball Marinara

If you’re ready to take your taste buds on an Italian adventure, this recipe will walk you through making fresh oregano spaghetti noodles with a spicy meatball marinara sauce.  I used to think that this was only something chefs can do, but I’ve perfected it and made it multiple times.  Now it’s basically fool proof and something you can enjoy making at home.

You’ll need about an hour (if you have a stand mixer that can slice pasta and knead dough) and 1 and 1/2 hours if you don’t.  Either way, you’re going to love this one.

how to make fresh pasta with spicy marinara

Fresh Oregano Pasta with Spicy Meatball Marinara

This fresh pasta with spicy meatball marinara is an amazing and easy to do recipe that everyone will love.

Print Recipe
Course: Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people

Ingredients

Pasta (This is based off on Ann Burell's recipe)

  • 1 tbsp dried oregano
  • 3 and 1/2 cups all purpose flour
  • 4 eggs
  • 1 egg yolk
  • 1 cup water
  • 1 tsp coarse sea salt
  • 3 large drizzles olive oil extra virgin

Spicy Meatball Marinara

  • 1 can fire roasted tomatoes
  • 1 can tomato sauce
  • 2 tbsp dried oregano divided
  • 1 tsp chili pepper flakes
  • 1 lb ground beef
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 1 tbsp garlic powder
  • 1 tsp fried basil
  • 1 tbsp fresh Italian basil finely chopped
  • 1 yellow onion diced
  • 4 cloves garlic divided: 2 minced, 2 chopped
  • 2 shallots thinly sliced
  • olive oil extra virigin
  • sea salt
  • ground black pepper

Instructions

Making the Pasta

  1. This is insanely easy. Put the flour, salt and oregano into a large stand mixer or a bowl. 

  2. Next toss in the 4 eggs and 1 yolk and now mix together. Add a three drizzles of extra virgin olive oil and slowly add a cup of water until you get a dough consistency.

  3. If you have a dough hook that can knead the dough, let it knead it for about 10 minutes or do it by hand for about the same amount of time.  

  4. Then wrap the dough in plastic wrap and let it rest for 1 hour. (You can skip this step if you want to)

  5. Now cut or rip the dough into 6 sections. If you have a pasta maker/cutter attachment, you can flatten and cut the noodles like you see me doing. (If you do not have one, use a rolling pin to roll the dough flat and then either slice it or roll it and slice it like you would a log) 

    how to make fresh pasta
  6. Set the noodles aside.

  7. Now we're going to make the marinara sauce and spicy meatballs. This is fun and really easy to do. Before you start, you'll want to bring a pot of salted water to a boil and pour in a few large drizzles of extra virgin olive oil to keep the noodles from sticking to each other.

Making the Meatballs

  1. In a large mixing bowl, toss the breadcrumbs, eggs, 1/2 of the oregano, dried basil, chili pepper flakes, garlic powder, and a drizzle of extra virgin olive oil 

  2. Add the ground beef into the bowl with breadcrumbs and season with sea salt and pepper. You can toss in some of the chopped or diced onions if you want a nice extra kick. Now make them into balls and set them aside.

Making the Spicy Marinara Sauce

  1. This is one of my favorite things to make. Heat a large drizzle of extra virgin olive oil over medium high heat and toss in the shallots, garlic and onions. 

  2. Once softened add the fire roasted tomatoes and the tomato sauce. 

  3. Once hot, add the remaining dry ingredients (not the fresh basil) and the meatballs and season with a pinch or two of sea salt and black pepper. Let this cook covered for about 4 or 5 minutes and then turn the meatballs over for another 4 or 5 minutes. 

    how to make a spicy meatball marinara
  4. Once they're cooked through all the way, add in the fresh basil (leaving some left over for a garnish once you've plated the dinner).

    spicy meatball marinara recipe

Put it all Together

  1. While the sauce is cooking, make sure to cook your noodles. Fresh noodles only take about 4 or 5 minutes to cook all the way so make sure you watch them closely. Now plate everything and serve with sprinkled Parmesan and basil on top.

I ended up making it up by accident and it is always something people request when they’re coming over.  If you’ve tried this or have your own variation, feel free to leave a comment below with how it worked for you.

Spicy Garlic Stir Fried Beef Tips

What I love about this recipe is that if you don’t want to use this delicious garlic chili sauce (Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz)to make it spicy, simply substitute sriracha for it. If your local grocery store doesn’t carry sriracha, simply click the link above and search for it and you’ll find a ton of options to buy. Anyways, if you’re craving a sizzling stir fry and love beef tips, this recipe is 100% for you.

It’s easy to make takes me less than 25 minutes and is always amazing. The original recipe was part of my HelloFresh subscription, but I modified it to make it spicy delicious. Here’s how.

Spicy garlic stir fried beef tips

Spicy Garlic Stir Fried Beef Tips

Get ready for an amazing spicy beef stir fry that you won't believe you actually made on your own. 

Print Recipe
Course: Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 lb beef tips
  • 1-2 tbsp soy sauce
  • 1 medium red onion thinly sliced
  • 1 cup jasmine rice
  • 1 chunk fresh ginger minced (1 tbsp
  • 2 large cloves garlic minced
  • 1 tbsp garlic chili sauce Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz (you can substitute with 2 tbsp of sriracha)
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Optional Veggies

  • bok choy quartered
  • 1 red bell pepper thinly sliced
  • broccoli crowns
  • mushrooms thinly sliced
  • any other stir fry veggies that you'd like to add (carrots, snap peas, celery, baby corn...)

Instructions


  1. This recipe is made in three parts. The first is to cook your rice in salted water. So start boiling water and then salt it.

  2. Next combine the soy sauce and chili garlic sauce with the ginger and minced garlic cloves into a bowl with a drizzle of extra virgin olive oil. 

    how to make spicy stir fry sauce
  3. Season the beef tips with sea salt and pepper and toss them into the mix. Make sure you've coated everything and then let it sit for 5 minutes to soak up the sauce.

  4. Once marinated, toss the beef into a large pan, a wok or a skillet and let it cook for about 5 or 6 minutes.

    spicy stir fried beef recipe
  5. Once the beef is cooked to the right temperature, add in your veggies and continue to toss, stir and let cook for another 4 or 5 minutes until everything is fragrant, wilted, crisp and delicious.

  6. Once the rice is done, remove it from the pot and plate it. When the spicy stir fried beef is ready, place it on top of the rice and let it cook to a safe temperature to eat. 

This is a definite must make again and one that I think you’ll love to do as well. Leave a comment and let me know how it turned out for you.

Pan Seared Peppercorn Chicken

When you think of a peppercorn sauce you think steak.  The two go hand in hand.  I even shared an amazing recipe for a peppercorn filet here.   As part of my HelloFresh subscription they gave me a wait, that works twist on this classic steak sauce.  Instead of using a beef broth, why not go chicken and then pan sear the breasts.  It was a huge light that went off and I ended up making a few more adjustments to add some extra heat.

peppercorn chicken recipe

Pan Seared Peppercorn Chicken

You're going to love this easy to make recipe for pan seared peppercorn chicken and your house is going to smell amazing while you're cooking it. 

Print Recipe
Course: Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 2 chicken breasts
  • 1-2 cups chicken stock
  • 1-2 tbsp black peppercorns crushed
  • 2 tbsp low fat sour cream
  • 1 shallot thinly sliced
  • 1 tsp garlic powder
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by preheating your oven to 400 degrees. Then heat a drizzle of extra virgin olive oil in a skillet over medium high heat. While the oil heats up, season the chicken breasts with sea salt and ground black pepper.

  2. Now pan sear them for 3 or 4 minutes on each side and then place them in the oven for another 5 minutes or until they're cooked thoroughly.

  3. While the chicken is in the oven add your thinly sliced or minced shallot to the pan you seared the chicken in but on medium heat. Once they're softened, add the chicken stock and bring it to a boil. While it's heating, scrape the burned bits off the bottom and let them incorporate into the stock.

  4. Once it's reduced half way, remove from the heat and add the sour cream and crushed black peppercorns. I like to add 1 teaspoon of garlic powder for a nice extra kick. Another fun thing is to add a few pinches of cayenne pepper or chili powder pepper for spice.

Recipe Notes

If you want to add a ton of texture to this, take the chicken breasts and smear them with sour cream and then pour breadcrumbs with chili powder, sea salt and garlic powder and then start searing and baking them. All of these make amazing options for an easy and fun to make pan seared peppercorn chicken.  

This meal matches perfectly with margaritas, white wine sangria as well as bellinis and fruity drinks.  You could even do a mojito or a vodka and soda with a twist of lime.  You’ll love this for lunch and it can even be made for dinner.  Let me know what you think and which version you decide to make if you give it a try.