Midwest Taco Pizza


505 Southwestern Green Chile

1 lb ground beef

Taco seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt

Ice berg lettuce cut

Roma tomato diced

1/2 cup-1 cup Cheddar and Monterey Jack Cheese

Pizza sauce

Refried beans

Doritos (or any chip you like with tacos)

Pizza dough recipe ingredients:

“00” flour 1 1/2 cups

Bread flour 1 cup

Salt 1 tsp

Olive oil 2 tbsp

Active yeast 1 tsp

1 cup hot tap water

Pizza Dough directions:

1. Pour 1 cup of hot tap water in a bowl. Sprinkle on yeast and sugar, stir and let sit for 5 mins. Once yeast is active (foamy) add in flours, salt and oil. Stir till a ball. Then knead with Hands for 10-12 minutes till it springs back at you when you put your finger in it. Can use kitchen aide and dough hook, knead for 8 minutes with that.

2. Let rest in warm place with plastic wrap on top or a towel, I usually place in my oven. Let sit for at least 1 hour. Best pizza sits in fridge for 24-72 hours to let gluten rest. If your refrigerate bring to room temp before using. If pizza shrinks let rest longer at room temp as the gluten needs time to relax.

3. Pre-cook crust so that layers of taco pizza don’t create soggy pizza. I use my Portable Pizza Oven. Can cook in oven in home at 450 degrees. Cook for 10 second increments in portable piZza ovens and turn till set.

Pizza Direction:

1. Cook ground beef on medium high, seperate beef while it cooks so it’s small pieces. Add in taco seasoning, and then use a paper towel to drain out fat from pan. Once cooked switch to low heat and simmer.

2. Add pizza sauce, 505 Southwestern Green Chile Sauce, and refried beans to the pizza. Top with taco meat, cheese and cook in portable pizza oven at 450-500. Cook at 10 second increments then turn so it doesn’t burn. Continue till crispy. If using a regular oven cook for 12-18 minutes till golden on top.

3. Add lettuce, tomatoes and Doritos. Can serve with sour cream.


Cowboy Caviar


  • Red bell pepper diced
  • Yellow bell pepper diced
  • Orange bell pepper diced
  • Black eyed peas can drained and rinsed
  • Black bean can drained and rinsed
  • 1/2 bunch cilantro diced
  • 1/2 red onion diced
  • 1 avocado diced
  • 1/2 mango diced
  • 1 cup seedless cucumber diced
  • 1 cup sweet corn
  • 1 can fire roasted tomatoes drained
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin


  1. Diced veggies and add ingredients minus dressing to a bowl and avacado.
  2. Mix up dressing and then mix well, fold in avacado. Serve with tortilla chips!

Cobb salad


  • Romaine lettuce (original had a mix of greens)
  • Blue cheese crumbles
  • Cut up Cooked bacon
  • Hard boiled eggs
  • Pickled onions (I added cuz I love them)
  • Avacado
  • Vinaigrette (1/2 cup olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 3 tbsp balsamic vinegar, 1 garlic clove, 1 tbsp shallot in food processor )
  • Chicken thighs (original was breast, I just don’t like them as much)
  • Cherry tomatoes

1. Prep eggs. I boil in pot of water for 10 minutes. Add salt and vinegar to help shells detach, then place in ice bath for 5 minutes. Deshell and chop into cube pieces.

2. Dice up bacon and cook till crispy. Drain over paper towels.

3. Cover chicken thighs with ranch dressing and air fry for 12 minutes at 380, flip and cook for 12 more minutes at 380. Cut into bite size pieces.

4. Cube up Avocado. I used half of one.

5. Slice lettuce up till thin strips. Cut cherry tomatoes in half.

6. Add lettuce to bowl and salt and pepper.

6. Add other ingredients and then drizzle dressing on top and serve.


AIRFRIED Salmon with Wasabi Butter Sauce with Smashed Red Potatoes

Potatoes Recipe

  • Ingredients
  • Small red potatoes
  • Salt and pepper
  • Onion powder
  • Garlic powder
  • Paprika
  • Olive oil


  1. Boil potatoes for 20-30 minutes till soft in salted water.
  2. Let dry out for 5-10 minutes.
  3. Coat in olive oil and then smash with glass.
  4. Season tops, measure with you heart. Then drizzle on olive oil .
  5. Bake at 390 for 45 minutes till crispy! Serve with chives on top and can serve with ranch.

Air fried salmon

  • Ingredients
  • Salmon filets (boneless/skinless)
  • Olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1/4 tsp pepper
  • 1 tsp paprika


  1. Dry salmon well, then add olive oil as a binder for seasoning.
  2. Sprinkle seasoning mix from above so it costs it evenly.
  3. Airfry for 7 minutes at 400 degrees.

Wasabi Butter Sauce

  • Ingredients
  • 1/4 cup sweet onion or shallot minced
  • 1 small bottle of wine
  • 2 tbsp vinegar
  • 1 tbsp wasabi paste
  • 1 tbsp soy sauce
  • 1 stick butter salted
  • Cilantro or parsley


  1. Cook on medium heat the vinegar, wine and onions till reduced to 2 tbsp (about 10-20 mins)
  2. Add in wasabi and soy sauce and whisk together.
  3. Turn heat to low and stir in 1 tbsp a butter at a time to emulsify the sauce.
  4. Remove from heat, Add in parsley or cilantro and serve over fish.

Air Fried Mini Onions


  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/2 cup flour


  • 1 egg
  • 1/2 cup milk
  • 2 tbsp melted butter

Mini pearl onions frozen or fresh


  1. Thaw onions in microwave for 5 minutes and pat them dry.
  2. Whisk together binder, then add onions.
  3. Cost them in four mixture, then put in tray for air fryer, spray generously with cooking oil.
  4. Airfry at 300 for 20 minutes, flip half way through and spray again.
  5. Serve with favorite sauce. Will post recipe I used soon!


Chicago Style Pizza


2 1/4 tsp yeast

1 cup water

2 tsp sugar

1 tsp garlic powder

1 tsp dried basil

1 tsp salt

1 1/2 cups bread flour

1 cup of “00” flour

2 tbsp olive oil

Corn meal

1/4 butter


1 can San Marzano Tomatoes (28oz can)

1/3 cup grated onion

4 garlic cloves grated

1 tsp sugar

1 tsp Oregano

1 tsp salt

1/8 tsp red pepper


1. Pour warm tap water and sprinkle on yeast and sugar let sit for 5 minutes till yeast is foamy and activated.

2. Mix in flour, other seasonings and olive oil till ball forms. Use a mixer with dough hook or knead for 8 minutes.

3. Let rest in bowl coated with olive oil covered for at least an hour (should double in size).

4. Cut in half, roll out dough balls and spread 1/4 cup butter then roll up the short end and form into a ball. Place in fridge for 1-2 hours to rest.

5. Roll out dough to 12 inches to fit in 9 in cake pan. If shrinks it needs more time to rest, the gluten hasn’t relaxed.

6. Spray pan, and coat with corn meal, trim edges of pizza crust to sides.

7. Shred your cheese (low moisture mozzarella).

8. Pour can in bowl and hand mash. Add in seasonings, onion and garlic.

9. Spread 4 oz of mozzarella cheese then toppings and sauce on top.

10. Preheat to 425 degrees, bake for 30 minutes. Over pan after 15 minutes if crust getting too brown. Can coat first with olive oil for crispier crust edges.


Peanut Butter and Jelly Cookies


  • 2 cups minus 2 tbsp cake flour (8.5 ounces)
  • 1 2/3 cup bread flour (8.5 ounces)
  • 1 1/4 tsp baking soda
  • 1 1/2 baking powder
  • 1 tsp salt
  • 1/2 cup peanut butter
  • 2 sticks butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • Welch’s grape jelly


1. Cream the butter, peanut butter, sugar together for 6-8 minutes.

2. Add in eggs one at a time. Fully incorporate for one minute each on medium speed. add in vanilla extract.

3. Mix together flours, salt, baking soda and baking powder

4. Add dry ingredients to wet till just incorporated.

5. Roll into 1 in balls, I use my ice cream scooper. Refrigerate for 24 hours, this allows the flour to absorb the flavors of the cookies.

6. Bring to room temp. Smash with a fork both ways on parchment paper.

7. Bake at 375 for 12-14 minutes. I did 12 exact, if you make smaller than ice cream scooper then less time.

8. Add jelly to pipping bag and pipe over cookies.


Beer Cheese


  • 2 tbsp butter
  • 2 tbsp flour
  • 5 oz evaporated milk
  • 12 oz domestic beer
  • 8 oz sharp cheddar cheese (shred yourself)
  • 1 tbsp corn starch
  • 1-2 tbsp Frank’s Red Hot
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder
  • 1-2 tsp paprika
  • Salt and pepper


  1. Make roux over medium heat, milk butter and add flour. Cook for a couple minutes while whisking.
  2. Add in milk, beer and cook till warm.
  3. Add in cheese coated in corn starch, and whisk until melted.
  4. Add in garlic powder, onion powder, paprika, salt, pepper and Frank’s Red Hot.
  5. Serve with bread, pretzels, veggies or whatever else you want to dip in it!

Hibachi with NY Strip


1 zucchini chopped

1 package mushrooms (white or, baby Bella) chopped

1 yellow sweet onion sliced

Garlic butter (make your own or buy from store)

Terriaki sauce(not the marinade needs to be the sauce)

Soy sauce

Salt pepper

3 eggs

2 cups cooked rice (I use Kokuho Rose)

Steak or chicken (strip is great for hibachi)

Veggie oil

Yum yum sauce

1/2 cup kewpie Mayo

1 tbsp tomato paste

1/2 tbsp rice vinegar

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp melted butter

Salt and pepper

Dash cayenne

1 tbsp water


1. Prep rice and chop veggies ahead! I like to have this ready to go, I prepare the day before or earlier in the day.

2. Heat up grill to high heat. I use a Blackstone, if using a griddle or a wok make sure it’s super hot.

3. Add a little veggie oil (needs to be one that has a high smoke point, do not seasame or olive oil) add sliced onions.

4. Add sliced up steak that you put salt and pepper on before adding to grill, with 2 tbsp garlic butter, terriaki sauce, a little soy sauce, cook to preferred method. I do mine for 4-5 minutes until med. rare to med. toss it to coat and make sure eventually cooked

5. add veggies to onion after 5-8 minutes. Add garlic butter, salt pepper and soy sauce. Toss them with the onions till we’ll coated. Cook till tender.

6. Add rice and add garlic butter1-2 tbsp , some onions, salt pepper and last soy sauce I eye ball probably 1-2 tbsp. Add eggs near it and cook till 2/3 cook then mix with rice till we’ll mixed.

Serve with yum yum sauce!!!



Dorito Taco Salad


  • Romaine lettuce chopped
  • Arugula chopped
  • 1/2 cup Taco cheese blend
  • 1 lb Ground Chuck
  • 2 tbsp Taco seasoning
  • 1 tbsp Flour
  • 1 cup Water
  • Cheese Doritos

Catalina Dresssing

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1 tsp worcheshire
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder


  1. Cook ground beef in skillet with lid. Add in tbsp of flour as it cooks, toss in water and taco seasoning bring to boil, cover and simmer 20-30 minutes.
  2. Mix dressing ingredients minus the oil, add oil at end till well blended.
  3. Add chopped salad, cheese, meat, cheese Doritos and dressing together and serve immediately!


Homemade Pizza

I recently bought store bought crust and my 6 year old could tell. So when I tell you it’s worth it to make your own crust, trust me. If you make ahead it’s just as easy as buying the store bough crust. Using the specific flours I listed will give you a chewy and light pizza dough that’s easy to spread out. I know “00” can be difficult to find so you can use all purpose, but you won’t get the exact same results. Dough is all about gluten, and the gluten contents of bread and “00” are different than all purpose.



  • 2 1/4 cup flour (I use 1/2 “00” & bread) (can use All purpose)
  • 2 tbsp olive oil
  • 1 packet of quick rise yeast
  • 1 cup water
  • 1 tbsp sugar
  • 1 tsp of salt
  • Corn meal for pan


  • 1 can San Marzano Tomato’s
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp basil
  • 2 tsp garlic powder
  • 1 tsp onion powder


  • Shredded cheese (I use provolone, mozzarella and Parmesan)
  • Toppings ( I used pepperoni)


  1. 1. Prep pizza dough. First add 1 cup of warm tap water to a bowl and sprinkle on yeast and sugar. Let sit for 5 minutes for yeast to activate. Should become foamy. If not toss it and start again. Temperature of the water needs to be warm to activate it, if too warm or too cold it won’t work.
  2. Add in flour, salt and olive oil. Mix then knead for 8-12 minutes by hand or with kitchen aide dough hook.
  3. Let rest a min of 1 hour. Can be made 24-48 hours ahead and stores fridge after initial rise of 1 hour.
  4. Preheat oven to 450 degrees. Bring to room temp if stored in fridge. Spread out pizza on cast iron, or pan. Put corn meal on bottom to prevent sticking.
  5. Make sauce. Crush tomato’s by hand, then add in seasonings. Spread on dough and add toppings.
  6. Bake at 450 degrees for about 12-18 minutes till golden brown crust.


Bang Bang Shrimp Egg Rolls


  • Shrimp smaller sized raw
  • 1/2 cup Corn starch
  • 1 cup Buttermilk (I use 2% and add 1 tbsp lemon juice and let sit for 1 min)
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • Oil for frying (I use canola)
  • Egg roll wrappers
  • Cheese (I use white American melts well and cheap)
  • Cabbage mix (can use fresh I bought a bag)
  • 1/2 cup mayo (KewPie preferred)
  • 1 tbsp sriracha
  • 1-2 tbsp sweet chili sauce
  • 1 tbsp rice vinegar


  1. Make buttermilk then add shrimp and let soak in buttermilk. I do ahead then pull out when ready to cook. Store in fridge.
  2. Make sauce ahead and put in fridge. Mayo, sriracha, chili sauce and rice vinegar.
  3. Coat shrimp in corn starch, garlic powder, black pepper and salt.
  4. Heat large pot to 350-400 degrees, I heat higher than 350 as the temp drops when cold items drop in.
  5. Cook shrimp just a few minutes till golden brown on all sides.
  6. Place cabbage, shrimp sauce, and cheese on egg roll wrapper. Wrap in top of triangle, then each side and roll tightly without breaking wrapper. Seal edges with water.
  7. Fry for 1 minute on each side till Golden brown.

Air fryer Instuctions

  1. Cook shrimp for 6-10 minutes at 360 degrees. Spray with cooking spray, flip half way through.
  2. Cook egg rolls for 6 minutes at 360 degrees. Spray with cooking spray

Midwest Pot Roast

Seasoning Mixture

  • 1/4 cup brown sugar
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp oregano
  • 2 tsp parsley
  • 2 tsp thyme
  • 2 tbsp salt
  • 2 tsp pepper
  • 1/2 tsp all spice

Pot roast ingredients

  • 4 stalks carrots chopped
  • 3 stalks celery chopped
  • 1 yellow onion diced
  • 1 head garlic diced
  • 1 stick butter
  • 1 tbsp peppercorns
  • 3-4 cups of stock
  • 1 cup red wine (I use cabaret)
  • 3-4 lb Chuck roast
  • 2 bay leaves


  • 1/2 stick butter
  • 1/4 cup of flour (bread flour is a thicker consistency)
  • 1 cup of chuck drippings 1/2 milk Instructions
  1. Add chopped carrots, celery, and onions to a pot with melted butter on medium and sauté for 20-25 minutes.
  2. Coat the chuck roast with the seasoning mixture on all sides
  3. Sear the roast for 5-7 minutes in oil to bring out all the flavor.
  4. Add garlic to veggies till fragrant (3 minutes)
  5. Add in roast, stock wine, bay leaves and peppercorns, (can place peppercorns and bay leaves in a satchel made of cheese cloth tied with twine for east removal, they are just for flavor).
  6. Place on lid and Put in oven at 275 degrees for 12 hours (can cook in a crockpot on low)


  1. Melt your butter on low. 1:1 ratio. I did 3 tbsp butter to 3 tbsp flour. You can follow my measurements above or make a smaller batch with the 1:1 ratio. Gravy is super easy to make.
  2. Add in flour and cook till a golden color
  3. Add in drippings and milk till gravy forms. No salt needed;drippings will add plenty of flavor.

Serve with your favorite mash potatoes!!


Air fried Salmon


  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp brown sugar
  • Olive oil
  • Salmon cut to 4 in filets
  • Butter


  1. Preheat Airfryer: set to 390 for 3 minutes empty.
  2. Cut salmon to 4 in filets. Coat with olive oil. Measure out spices in a bowl.
  3. Cost both sides with seasoning.
  4. Place in air fryer skin down if with skin. place a small slice of butter on top like 1/2 a tbsp.
  5. Airfry for 7 minutes at 390 degrees F.
  6. Serve with favorite veggie and rice.

Honey Hot Chicken Tenders

These are one of my favorite foods! I love the crunch chicken combined with the sweet hot sauce! It’s so simple, but absolutely delicious. Let me show you how to make it at home!



  • 1 cup milk
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 lb of chicken tenders (4-6 tenders)


  • 1 cup flour
  • 1 tbsp corn starch
  • 1/2 tap black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Oil for frying

Honey Hot Sauce

  • 1/4 cup honey
  • 1/2 stick of butter (4 tbsp)
  • 1/8 cup Frank’s Red Hot


  1. Add lemon juice to milk and let sit 5-15 minutes till buttermilk forms. Then add spices and chicken. Let sit in from from 4-24 hours. I did 4 hours to tenderize the meat.
  2. Create flour mixture with salt, pepper, garlic powder, paprika and corn starch. I put on paper plate for easy clean up.
  3. Take tenders out of buttermilk and dip in flour then back in buttermilk and into flour for that thicker coating. Double dip is a must.
  4. Let sit for 15-20 minutes to dry out before frying. About 10 minutes in start warming up your oil. I recommend a thermometer gun as it’s accurate, easy to use and gets the right temp. You want to heat between 375-400. Our ideal temp for the oil is 350, and it will drop down in temp once the coke tenders hit the oil. I usually aim for 400. Keep an eye on the temperature on a stove as it changes quickly. Fry 2-3 tenders at a time for 6-8 minutes total (around 3 minutes each side then flip them).
  5. Melt butter in small sauce pan, add honey and Frank’s Red Hot till combined. If you like more mild add more butter per hot sauce ratio. Brush on honey hot sauce! enjoy!

Perfect Smash Burger

Smash Burger


Freshly ground beef




Fish sauce

1. Mix meat lightly with worcheshire and fish sauce, 1-2 tsp of each. Don’t over mix as it will bind your protein and you will change the texture of the burger.

2. Form into balls and refrigerate, you want your beef cold when it hits the grill.

3. Right before you grill salt and pepper, if you salt before it will change the chemistry of your meat. Salt breaks down the proteins in your beef the longer it’s on it.

4. Immediately smash your burger within 30 seconds of hitting the grill. By doing this you won’t lose moisture. Anything over a minute and you will lose too much moisture.

5. Cook for 3-5 minutes till you get a crust and then turn cook for 30-1 minute on other side. Place cheese on when still on the grill.

6. Grill your buns till just warm.

7. Serve with your favorite sauce. I like fry sauce on mine.

Fry sauce

1/2 cup mayo

2 tbsp ketchup

1 tbsp mustard

1 tbsp dill pickle juice

1 tsp sugar

Pinch cayenne


Fried Pork Tenderloin Sandwich (Midwest)

This has been a traditional item served at restaurants across the Midwest. Iowa is where I grew up and people know we have these giant sandwiches as big as your head.

I believe the origins come from the German Schnitzel, as many settlers in Iowa and over the Midwest were German. I myself have a grandfather who was German. Every single person uses different bread crumbs to make theirs. I think they bread crumbs and how you tenderize your meat makes the difference.

Fried Pork Tenderloin Sandwich


  • 2 tsp garlic
  • 2 tsp paprika
  • 1 tsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
  • Dash cayenne
  • 1/2 tsp mustard powder
  • 2 cups buttermilk
  • 1 lb boneless butterflied Pork Loin
  • 1 cup Panko
  • 1/2 cup flour all purpose
  • 1 egg
  • 1 cup Frosted Flakes
  • Canola or Vegetable Oil
  • Corn starch (if air frying only)


  1. Prep buttermilk mixture. If you don’t have buttermilk you can make with 2% or whole milk by adding 1 tbsp of lemon juice to each cup. Add 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, dash of cayenne and 1/2 tsp pepper
  2. Take a meat mallet and tenderize your pork till 1/4 inch thick on both sides. Needs to be thin to cook, and helps break down the protein so it’s softer.
  3. Place Pork in buttermilk bath for minimum of 4 hours, can be done a day ahead too.
  4. Heat oil in a large pot to around 370-400 degrees. Once you drop in the Pork the temp will drop. Ideal fry temp is 350 degrees. I did it to 395 and it dropped right to 350 degrees F.
  5. Prep breading. I use paper plates for easy cleanup. 1 plate for flour mixture (1/2 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, 1 tsp paprika) , 1 plate with crumbs (pound or roll our corn flakes till crumb like, and 1 cup Panko mixed well), and the egg (add a 1/4 of buttermilk used to marinate and whisk egg together by hand)
  6. Cut butterfly in half, each loin makes 2 sandwiches. Dip in flour, then egg, then breadcrumbs. Let sit for 5-10 minutes before frying.
  7. Fry till golden brown, about 2-3 minutes each side, flip and repeat.
  8. Serve on a hamburger bun, traditionally with mustard and pickles. Can use whatever sauce your heart desires.

Airfry Instructions

  1. Do everything the same but instead of 1/2 cup flour do 1/4 corn starch, 1/4 cup flour with same spices.
  2. Spray with cooking oil, Airfry at 400 for 7 minutes on each side.

Bacon Macaroni & Cheese (evaporated milk)

Bacon Mac & Cheese


1 can evaporated milk

1 box of pasta

1/2 cup Colby jack or Monterrey jack cheese

1/2 cup cheddar cheese (white or orange)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp mustard powder

Dash of Frank’s Red Hot

Dash nutmeg

1 bay leaf

2 tbsp butter

2 tbsp flour



1. Boil your water and salt it after it’s boiling. Cook pasta as directed.

2. In a large pot add butter and melt on medium low then add flour and make a roux. Whisk till golden.

3. Add in evaporated milk, and spices, Frank’s Red Hot and bay leaf.

4. Simmer for 5 minutes and remove bay leaf before adding cheeses.

5. Add shredded cheeses, shred yourself for best results.

6. Stir on low, till pasta is done.

7. Place pasta into ice bath at al dente, reserve pasta water to thin our cheese sauce (also adds salt to the sauce).

8. Add pasta to cheese sauce and add in some of the pasta water till at a consistency you like.

9. Add precooked bacon pieces.


Cook at 400 degrees for 25-30 minutes till crispy. Crumble up once cooled and set aside for pasta.


One Pot Mustard Chicken Thighs

One pot Mustard chicken

This recipe is super simple and low prep. I prefer chicken thighs to breast, the flavor is better, but you could sub breasts if you prefer white meat. Non negotiable is Simon’s Secret Sauce! Use code TIKTOK10 for 10% off the sauce! It’s drinkable which is an understatement! I can’t wait to pair it with other proteins!


  • 1 tsp garlic powder
  • Salt
  • Pepper
  • 2 zucchini
  • 4 chicken thighs
  • Simon’s Secret Sauce Original
  • Honey


  1. Preheat oven to 425 degrees
  2. Cut up zucchini into bite size pieces. I cut down the middle and then cut 1 in pieces.
  3. Get out a Dutch oven or a large pot.
  4. Season generously zucchini and chicken thighs with garlic powder, salt and pepper.
  5. 5. Place them into the Dutch oven. Pour Simon’s Secret Sauce on top and drizzle honey on top of that.
  6. Swerve honey and Simon’s Secret Sauce together.
  7. Place in oven for 25 minutes till chicken reaches 165 degree F. I used a thermometer and right at 24-25 minutes it hit that temp.
  8. Rest 5 minutes before serving.


Sushi Bake

Sushi Bake (salmon and imitation crab)

I’ve been eating Asian food for the last 20 years. I fell in love with it, and love to see what I can recreate for myself in the kitchen. I grew up with potatoes and meat as our main staples for meals in rural Iowa.

Salmon ingredients:

1 air fried Salmon

Salmon seasoning:

1/2 tbsp brown sugar




Rice ingredients

1 cup washed and cooked Sushi grade rice (I use Kona Rose)

2 tsp of mirin

1 tbsp of rice vinegar

Sushi topping:

Salmon cooked

Imitation crab chopped

2 tbsp Green onion

1/4 cup to 1/2 cup KewPie Mayo

2 tbsp Siracha

1/4 cup masago (I get at Asian store) (optional)


Spicy Mayo (siracha and kewpie mayo)

Eel Sauce (1:1:1 ratio of sugar: mirin: soy sauce boiled on stove until thick syrup forms)



Wash rice then cook how you Normally would. I use a pressure cooker. I cook mine for 3 mins on high then natural release 10 mins before releasing pressure.

Add in rice seasoning and fold it in.

Spray 9X9 pan down with cooking spray, I also line with parchment for easy cleanup.

Press rice down in container.

Season salmon and preheat air fryer to 400 for 3 mins. Bake 1 side 7 mins and other side 10 mins if using a basket model.

Put salmon, chopped crab, green onion, cream cheese, Mayo, Siracha and masago into container and mix till well combined.

Press into Pan and top with furkake first, Siracha, eel Sauce and spicy Mayo.

Bake at 325 degrees for 15 minutes. Served with seaweed or just eat with chopsticks or fork.


Air fried Pork Belly Bites

I don’t have a smoker, so let’s make these the next best way and without the wait for hassle. We are gonna air fry them! They go great on ramen or just as a quick snack!


  • 1 lb pork belly (can be called the shoulder) cut into small cube pieces about 1 inch thick
  • 3 tbsp of vegetable or canola
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 tbsp brown sugar

1. Cut up pork into about 1 inch cubes. Makes as even as possible.

2. Spices and oil together. I used a 1:1 ratio between spice and sugar. If you want to changes spices 4 tsp spice to 1 tbsp of sugar. You can also add cayenne pepper or pepper flakes if you want a kick.

3. Preheat Air-frier to 400 degrees for 4 minutes.

4. Coat pork in oil spice rub and then place on aluminum foil for easy cleanup!

5. Airfry for 18-20 minutes at 400 degrees till a dark color. Enjoy!

Ramen prep:

Cook for 3 minutes. Save some broth and add a little of the packet it comes with I used beef. I add chili oil, white American cheese slice to it to make creamy and add a little more flavor.

Top with ramen egg. I do 300 for 9 mins in air fryer and right into a ice bath to stop it cooking.

Serve with pork on top, it works so well together!




My husband’s Nona was Sicilian, and so this year I plan to learn to cook just like her. I got a Christmas gift or “Eat My Way Through Italy.” The recipe I had to alter as meringue won’t form for me in the Midwest without sugar and cream of tartar properly. Many others have done the same from what I’ve gathered. The original didn’t use any alcohol but feel free to add Amaretto too if you want.


  • Ladyfingers (2 packages)
  • Marscapone (2 containers)
  • 4 eggs (preferably pasteurized)
  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • Cocoa powder
  • 1 cup espresso
  • Splash Amaretto


  1. Make sure egg whites are at room , meringue won’t form if they are too cold. You can warm fast by placing in shells in warm water for 5 minutes.
  2. Seperate egg whites from yolks of 3 eggs.
  3. Put egg yolks, and 1 whole egg in mixing bowl with sugar and whisk till combined well. Add Marscapone cheese and whisk together with Mixing machine for 3-5 minutes till smooth and thicker.
  4. Remove from bowl and set aside. Clean mixing bowl for meringue.
  5. Add egg whites and whisk eggs for 5 minutes till frothy. Once’s frothy start slowly adding the sugar (1/4 cup) and cream of tartar (1/4 tsp). Add about 1 tbsp at a time and a pinch of tartar for 1 minute to incorporate. DO NOT RUSH THIS! We want stiff peaks and it’s easy to mess up meringue. Slow and steady for perfection!! Whole process takes about 15-20 minutes. When the mixture can stand up on its own and not fall its at stiff peaks. Don’t overbeat either or you will lose the peaks.
  6. Fold in the meringue to other mixture slowly. Folding means swiping under the mixture and making circles till it’s blended. We don’t want to ruin the air bubbles we make in the meringue. So please do fold.
  7. Dip lady fingers in expresso snd if desired Amaretto(optional) just in quick they will soak up liquid fast. Into a square baking dish. Then once you have 1 layer put your cream over top.
  8. Can set for 45 minutes first layer but I skipped this step and did the 2nd layer right away.
  9. Place in fridge for at least 6 hours if not over night. If it doesn’t set let it be till set. Mine I did overnight and it was perfect.
  10. Top with cocoa powder and serve!

Boursin Pasta (TikTok Feta Pasta)

Boursin Pasta (TikTok inspired by Everything Delish)

I’ve been watching Everything Delish for a couple years now. Did you know that she also use to be a teacher before doing content creation full time? We are now friends on TikTok, and I hope one day to be able to collaborate with her.

So I will link the original recipe here to honor her. https://everything-delish.com/viral-baked-feta-pasta-recipe/


  • Boursin cheese block
  • 1 pint cherry tomatoes
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 6 cloves garlic
  • Dash ground thyme
  • Salt and pepper
  • Pasta (cook to Al dente
  • Pasta water
  • 1 Shallot diced


  1. Place shallot, garlic, tomatoes, olive oil, balsamic vinegar and thyme into a oven dish like a Dutch oven.
  2. Place into preheated 400 degree oven and bake for 40-45 minutes.
  3. Cook pasta 20 minutes into baking your tomato’s , till Al dente. You can use any tubular pasta. Save some of the starch water for your dish to make extra creamy.
  4. Mix Pasta with tomato mixture, season with salt and pepper to taste and add in a little pasta water to make extra creamy.
  5. Serve with chives or parsley on top for color.


Garlic Mashed Potatoes

Garlic Mashed Potatoes

Get rid of the box mixes, make them from scratch. I will give you the tips I have learned over the years.

First off potatoes are made of starch plain and simple, so you can easily mess them up by over mixing, over salting, etc.

I listed all my tips in the steps. I don’t measure ingredients my rule of thumb is about 1 tbs of butter to each potato, and I used 4 oz of so our cream and 4 oz of cream for 4 potatoes.

Can reheat in 350 degree oven for 30 minutes so you can make ahead.


  • Potatoes
  • Sour cream
  • Heavy cream or milk
  • Salt and pepper
  • Garlic head
  • Olive oil
  • Salter butter

1. Boil a pot of water. Wait to add salt till boiling. Salt will slow down the boiling process and it will take longer. Generously salt water right before adding potatoes.

While that is going cut off top of garlic head, place olive oil and salt on it and wrap in foil. Into a 350 degree oven 30 minutes till soft and fragrant. Let cool before squeezing (don’t burn yourself).

2. While water boils peel russet potatoes and slice into even slices. They need to be even to cook even. Not perfect but close as you can get them. Viral for consistency.

3. Boil potatoes 15-20 minutes till your fork glides off of them. Then drain, good idea to reserve some of the starch water for mixing later. I accidentally threw mine out this time, but it was fine.

4. Mixing them is vital step. If you over mix them they will be like glue… you don’t want that. You also don’t want them too chunky. I prefer a potato ricer (I got mine at Aldi’s years ago for cheap). You can use a traditional Masher too. Try to stay away from the blenders as they usually end up in a glue potato quick.

5. Add in sour cream, Salter butter, roasted garlic, cream and salt and pepper to taste. Add the starch water now if you want them less thick, so it slowly as to not add to much. Make sure to taste as you salt as well, you don’t want to over salt it. You can also add in Parmesan cheese if you like.

6. Top with parsley and serve warm. Can be made ahead, store with lid or foil to keep from drying out. Can top with butter after as well.


No Fail Sous Vide Prime Rib

Medium Rare 130 degrees

This is why I got a sous vide in the first place. No one wants to ruin a prime rib and this method is no fail. I literally dropped it went to church and returned to finish Christmas dinner in the oven in under an hour. It made it less stressful and I could enjoy my family.


  • Salt
  • Rib roast (2-8 lbs) I used 2 lbs
  • Compound butter (recipe up later today, it’s a herb butter)
  • Ice bat

Equipment needed

  • Sous Vide machine
  • Large pot or container
  • Oven
  • Vacuum sealer, can do water displacement method if you don’t have one. Just push roast down till all air is out of bag and seal.
  • Thermometer


  1. Generously salt roast and place in fridge 1 hour uncovered.
  2. Warm up Sous Vide bath to 132 degrees F.
  3. Vacuum seal or use water displacement method and submerge into machine set for 4-5 hours for 2 lbs roast may need up to 8 hours if it’s a large roast.
  4. water bath for 10 minutes to apply compound butter. Butter will melt off it otherwise.
  5. Insert thermometer, 130 if you have it, Honestly my timer for my thermometer went off at the exactly 15 minutes in oven
  6. Degrees for medium rare. Bake at 475 for 15 minutes, rest for 10 minutes. Slice and serve.
  7. Use drippings and stock to make your Au Ju Sauve. I add Worcestershire sauce, and red wine to taste.

Grandpa George’s Chili

Till around 1975 my Grandfather, George Lulos owned the Liberty Lunch in Buckhannon, West Virgina. He came from Greek heritage and so his recipes are American, but with Greek ingredients. He passed away when I was around 5. I didn’t have much of a relationship with him as he lived in West Virginia and I lived in Iowa. So I never had the experience to learn from him in the kitchen, but let’s just say the cooking gene must be in my blood. I asked my mom for his recipes, and she passed on what my grandmother, Rose had written down. George never wrote anything down, did it all from memory. He also made the best pies from what I have been told. I do have his recipe for Grahmn Cracker Pie.

My mother moved to Iowa after graduating from University of West Virginia in Music Education. She has now lived in Iowa longer than her home state. My mother worked there through her teenage years and has told me for years that people would travel for miles to eat his chili. You can add beans to it, but I prefer it without. You can also serve it over hot dogs.

George’s Chili

2 cans (15 oz) tomato sauce

2 cans (6 oz, or 15 oz) tomato paste

12-15 oz of water

1/2 cup to 1 cup of tomato juice or water

2-3 tbsp chili powder

2 tbsp oregano

2 tbsp parsley

1 tbsp paprika

1/2 tsp all spice

1 tsp Morton All Seasoning

salt and pepper to taste

2 lb of 73/27 ground beef

2 white onions

6-8 cloves of garlic or as much as your heart desires

3 tbsp butter

Cook chopped onions in the butter in a large pot/dutch oven/ or crockpot. Cook unti soft, add in ground beef and cook together unti beef is browned. Do not drain the fat, the fat will bring flavor to the chili as it cooks we will skim off the fat once the chili is done.

Add in Tomato Paste and 12-15 oz of water, add in diced garlic and cook on medium heat for 1 hour.

Add in Tomato sauce,(tomato juice or water), chili powder, oregano, parsley, all spice, paprika, all seasoning, and salt and pepper. Cook on low for 4-5 hours.

Skim off excess fat off the top of the chili and serve with toppings of choice.

If you like beans add in kidney beans when you simmer the recipe, I prefer no beans.