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Since moving to Wisconsin around a year ago from California I found out that Mexican food isn't as common here. My wife and I missed some of our favorite dishes, so we had to make them on our own. Chilaquiles is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried, then topped with Salsa Verde and garnished with Cotija cheese and pickled red onion, and topped with fried eggs. It is a delicious breakfast dish that I would highly recommend you try, and as a bonus it is very easy to make. Let me show you how to make this delicious dish. Ingredients: 6 Tomatillos, peeled and washed 1 Small Yellow Onion, peeled and roughly chopped 4 Cloves of Garlic, peeled 1 or 2 Jalapenos Handful of Cilantro 1 Tbsp of Chicken Bouillon Corn Tortillas, I average 3 per person Eggs Vegetable Oil Red Onion, very thinly sliced and soaked in the juice of 2 limes Cotija Cheese Cilantro Add the tomatillos, onion, garlic and jalapeno to a saucepan with some water, bring to a boil and let them simmer for 10 minutes. Drain the tomatillo mixture, add to a food processor or blender, add the cilantro and chicken bouillon, pulse or blend until chunky smooth (don't puree it!!) set aside. Add some vegetable oil to a large skillet, in batches, cook the tortillas until golden and crispy on both sides, drain on a paper towel lined plate (season each bath with a pinch of salt) and set aside. Remove all the oil from the skillet, add the salsa, keep it on low heat while you fry some eggs in a separate skillet, once the eggs are about ready, add the chips to the salsa, cook for a couple minutes or until the tortillas have soaked up the sauce and softened a bit. Serve the saucy tortillas with a fried egg, the lime soaked onions, cotija and extra cilantro. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Chicken Wings are awesome to serve as an appetizer when you have family and friends over for a barbecue or to snack on while watching the big game. This recipe is so easy, simply throw everything into your slow cooker and finish by broiling them for a few minutes in your oven. The sweet and spicy sauce will sure to please everyone lucky enough to try them. Ingredients: 2-3 pounds of Chicken Wings 4 tbsp honey 1/2 cup soy sauce 4 tbsp rice vinegar 2 tbsp chili paste 2 tbsp onion powder 2 tbsp garlic powder 2 tsp cumin 1/2 tsp hot sauce 2 tsp baking powder To garnish: 3-4 green onions, diced 2 tbsp sesame seeds Put the chicken wings and baking powder to a ziploc bag, shake well to coat chicken wings evenly. Set aside. In a medium sized bowl, add all ingredients and stir well to combine, set aside. Add chicken wings to slow cooker. Pour sauce over wings. Cook on high for 2-3 hours. If cooking on low, cook for 4-5 hours. Stir about once every hour just to make sure sauce is even on all wings. When done place the wings on a cookie sheet and broil in your over for a few minutes to crisp up the skin. Top with sesame seeds and freshly chopped green onions and enjoy! Watch my video below where I show you how to make this recipe step by step.

Minestrone Soup is one of my favorite soups, as it is filled with a variety of vegetables and packed full of flavor. It also isn't that complicated to make, simply add everything to your slow cooker and in a few hours you will have a meal that your family and friends will absolutely love. Ingredients: 4-5 slices of Bacon, cut into small pieces 1 cup of sliced Carrots 1 cup of diced Onion 1 cup of diced Celery 1 lb of ground Beef 1 Tablespoon of minced Garlic 1 28 oz can of crushed Tomatoes 1 can of Kidney Beans 1 can of Cannellini Beans 1 can green Beans 48 oz of Beef Stock 1 package of Baby Spinach Grated Parmesan Cheese Ditalini Pasta Salt & Ground Black Pepper Parsley for garnish In a frying pan cook the ground Beef. When done remove the Beef and set aside. Next add a bit of Olive Oil to a pan and fry the Bacon for a few minutes until browned. When done add the Onion, Celery, Garlic and Carrots and cook for 4-5 minutes until they are softened. Add the ground Beef to the bottom of your Slow Cooker. Then add the Bacon, Onion, Celery, Garlic and Carrots. Stir. Then add the can of crushed Tomatoes and stir again. Next add the can of Kidney and Cannellini Beans. Finally add the Beef stock and stir it all together. Cook on low for 6-8 hours, or high for 4-5 hours. After 3-4 hours taste and season with Salt and ground Black Pepper. When it is seasoned to your liking add the can of Green Beans and Baby Spinach. Stir and cook for another hour or so, or until the Spinach has been reduced in size and tender. Serve in bowls on top of cooked Ditalini Pasta. Top with grated Parmesan Cheese and Parsley. Serve and enjoy! Simply watch my video below where I show you step by step how to make this recipe.

After 3 months of freezing weather here in Wisconsin I finally heard some news that made me happy. According to the weather forecast my next day off the temperature will be 43 degrees with sunny skies! I knew what I had to do right then. Smoke some Ribs! I hadn't pulled my Pit Barrel Cooker out of the garage in months, and was excited about firing it up and smoking some Baby Back Ribs! That is exactly what I did. Ingredients: A couple racks of Baby Back Ribs Rub of your choice (I used Luvafoodie Barbecue Lovers) Barbecue Sauce of your choice Remove the membrane from the back of the Ribs. Season with the Dry Rub of your choice. Allow the ribs to sit at room temperature to allow the Rub to soak into the meat. Light some charcoals and place in the basket of your PBC. Add a piece of your favorite wood, I used Cherry. Hang the racks of Ribs and cook for 2-3 hours until done. During the last 30 minutes brush some Barbecue Sauce on the ribs and cook to allow the Sauce to caramelize. Serve and enjoy! Watch my video below to see me make this recipe step by step.

One thing my family loves is Shrimp, especially my son Kyle. So when I go through the trouble of making Shrimp I have to make sure it will be good enough for Kyle and my family. Cooking it Sous Vide guarantees it will come out perfectly cooked. Serving it on some pasta with sauteed vegetables and my wife's homemade Lemon Cream Sauce takes it to the next level. Let me show you how easy it is to make. Ingredients: 2 pounds Shrimp 8 Tablespoons of Butter Garlic Lovers Seasoning from Luvafoodie Pasta of your choice Sliced Zucchini & Mushrooms Lemon Cream Sauce: 1 stick of Butter 1 Tablespoon of minced Garlic 1 Rosemary Twig 1 cup Heavy Cream 1 cup Half & Half Juice from one Lemon 1/2 cup of Parmesan Cheese Place Shrimp in a Ziploc Freezer Bag. Season with Garlic Lovers Seasonings. Add 8 Tablespoons of Butter. Sous vide cook at 136 degrees for 30-40 minutes. When done remove the shrimp from the bag, making sure to keep the liquid. Set aside. Next place some Olive Oil in a frying pan, add the minced Garlic. Saute for a minute or so. Next add the liquid from the sous vide bag and simmer for a few minutes. Saute the Shrimp in batches for a few minutes and coat with the Garlic sauce. Remove after a few minutes being careful not to overcook the Shrimp. Lemon Cream Sauce: Place a stick of Butter in a saucepan and melt. Add the remaining liquid from the frying pan you cooked the Shrimp in. Simmer and throw in the Rosemary, Heavy Cream and Half and Half. Season with some Salt and Pepper. Add the juice from one Lemon and the Parmesan Cheese and simmer while stirring until sauce thickens. Serve the Shrimp on some pasta with some sauteed Vegetables and top with the Lemon Cream Sauce. Enjoy! Watch my video below to see how I made this recipe step by step.

These traditional stuffed Cabbage Rolls are made with a combination of Beef and Pork, and are simmered for hours in your Slow Cooker. They are perfect to make for your family during the cold winter months. So easy and so delicious. Ingredients: 1 Large Head of Cabbage 1 Onion, finely chopped 2 Cloves of Garlic, minced 1/2 lb of Ground Beef 1/2 lb of Ground Pork 1 cup of Cooked Rice 1 Egg 1/4 cup of Panko Bread Crumbs 1 Tbsp of Worcesteshire Sauce Salt and Pepper To taste 2 Tbsp of Fresh Chopped Parsley 1 28 oz can of San Marzano Peeled Tomatoes. 2 Tbsp of Brown Sugar 2 Tbsp Red Wine Vinegar Fill a large pot with water and bring to a boil. Drop the cabbage in and cook it for a few minutes or until the leaves become pliable. Allow to cool for a few minutes. In a frying pan saute the bacon for a few minutes. Then add the onions and garlic. Continue to cook for a few minutes until the onions get translucent. Set aside to cool when done. In a large bowl, combine the ground beef, pork, onion, garlic, egg, rice, panko, worcesteshire, parsley and salt and pepper, brown sugar and vinegar. Mix together well so everything is well incorporated. Blend the tomatoes in a blender and add some of the sauce in the bottom of your slow cooker. Working with one leaf at a time, lay it flat in front of you, cut out the stem and place about 1/4 of a cup of filling n the center of each one. Roll it up making sure to tuck in the sides as well and place it seam side down in the slow cooker (don’t worry if they don’t all fit in one layer, you can stack them on top of each other a bit if you have to) Pour the remaining sauce on top. Top with outer Cabbage leaves and cook them on low for 5-6 hours, or high for 3-4 hours. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

This was the most emotional cooking video I have ever made. It was made as a tribute to my Mother, aka "Farmor" (which means Father's Mom in Danish) the day after she passed away. We decided to make her favorite Danish breakfast called Aebleskiver. My Mom actually purchased the special Aebleskiver pan we used in this video for us as a Christmas present the month before, knowing we have been wanting one. My daughter Ava Grace decided to write a special note for Farmor telling her that she missed her and loved her. She wanted to make sure Farmor would receive it in heaven, so she asked us to purchase some balloons so we could send the note and one Aebleskiver up to heaven. It was her way of dealing with the grief. And an excellent idea it was! So let me show you how to make a delicious Danish desert and watch the special tribute my daughter made for Farmor. Ingredients: 2 eggs 2 cups buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup melted butter 1 teaspoon Cardamon butter for pan Separate the eggs and beat whites until soft peaks form, and set aside. In another bowl, combine egg yolks and buttermilk and mix together. Next add the flour, melted butter, baking powder, baking soda, salt, cardamom and sugar and blend well. Fold in the egg whites using a spatula. Heat an Aebleskiver pan over medium heat, brush each cup with melted butter. Pour about 2 tablespoons of batter into each cup, and, when bubbly around the edges, turn with a long wooden skewer or toothpick, this takes less than 2 minutes. Continue cooking on the other side until golden. Serve immediately, sprinkled with powdered sugar, and some Jam. Watch my video below to see how I made this recipe step by step.

One of my favorite sandwiches is the French Dip. Something special about dipping a Beef sandwich served on a crusty roll into some warm and delicious Beef Au Jus. It definitely takes the flavor of that sandwich to the next level for sure. Let me show you how easy it is to make it yourself with the help of your slow cooker. Ingredients: 1 2-4 pound Beef Roast (I used a 3 pound Rump Roast) salt & ground pepper 1 Onion, sliced into pieces 2 10.5 oz cans beef consomme 1 10.5 oz can French Onion soup 2 teaspoon Better Than Bullion Roasted Beef Base 1 tablespoon Worcestershire sauce 1 12oz bottle of beer 2 cloves garlic, minced soft buns Provolone cheese slices Butter Apply some Salt and ground Pepper to all sides of the Beef Roast. Set aside. Pour both cans of beef consomme and french onion soup into the slow cooker. Then add two teaspoons of Better Than Bullion. Next add one tablespoon of Worcestershire sauce and the Garlic. Stir it all together to dissolve. Next add the sliced Onion and place the Beef roast on top. Cover and cook in the slow cooker on Low for about 6 hours, or high for about 4 hours. Towards the end of the cooking remove the Beef roast and shred with a couple of forks. Mix the shredded Beef back into the liquid in stir well. Cook for a few more minutes to heat up the Beef. Apply butter to your buns and toast to get them a bit hard and crispy. Carefully top the bottom bun with some of the Beef, and add a slice of Provolone Cheese on top. Broil for a few minutes to melt the cheese. Serve with a side of the Au Jus mix for dipping and enjoy! To see me prepare this recipe step by step simply watch my video below.

Today my family and I try a brand new restaurant that we have never tried before called Texas Roadhouse. It is an American steakhouse that specializes in steaks in a Texan and Southwestern cuisine style. Texas Roadhouse is a chain of restaurants that operate about 634 locations in 49 U.S. states and 29 international locations in 10 countries. Texas Roadhouse's mission statement is "Legendary Food, Legendary Service". Their mascot is an armadillo named Andy. Steakhouses are a prominent part of the American dining out culture, and Texas Roadhouse is America's largest steakhouse chain, and keeps soaring in popularity year after year. Texas Roadhouse is an especially good steakhouse option if you're going with a family, as the kids menu will satisfy even the pickiest of eaters. With locations in all but one of the 50 states, you can likely find a Texas Roadhouse near you, whether you're in Texas or any other state in the country. So come join my family and I as we enjoy a night out having dinner at Texas Roadhouse. Watch the video below to see our reaction to dining at the Texas Roadhouse for the first time.

This morning I woke up to discover it was -15 degrees below zero. This is the coldest weather my family and I have experienced since moving to Wisconsin last year. Despite the cold weather I realized I had to go out, as I had nothing to make for dinner. Uncertain if my car would even start, I decided to face the cold weather and walk with my wife and daughter, (who we will pull along in a sled) down to the end of our street and visit our local butcher and find something to get for dinner. Luckily for us they had some Black Angus Prime Rib for sale, so I picked up a 6 pound piece and headed home to prepare an awesome dinner. So come join us as my family and I tackle the cold weather and enjoy some sub-zero Prime Rib. Watch my video below where you can experience our sub-zero Prime Rib, as it was Awesome!

In this video I check out the Meatstick Wireless Thermometer with two different cooks. First I download the application on my phone, available for both android and apple. I decide to try it with a pork loin I was going to cook sous vide. I figured since the sous vide cooks at a precise temperature it would be good place to start. Second cook was a spatchcock chicken I cooked on my kettle grill. This is how I would guess most people would use this for, smoking or grilling meat. So how did the Meatstick Wireless Thermometer perform? How easy is the app to use once you download it to your phone? Does it seem pretty accurate? Watch my video below where I give you my opinion on the Meatstick Wireless Thermometer.

One of my favorite things to eat on a cold night is Chicken Pot Pie. If you also enjoy them forget about heating up those tiny frozen ones you buy at the store, and make them yourself. Get some Premade Refrigerated Pie Crusts and simply fill them with a filling of Chicken and Vegetables in a delicious Chicken gravy that will impress you friends and family. Let me show you how easy it is. Ingredients: 1 box of Store-Bought Refrigerated Pie Crusts 2 Large Carrots, peeled and diced 1 Large Onion, diced 2 Stalks of Celery, diced 1 1/2-2 pounds of Boneless Skinless Chicken, cut into 1 inch pieces 3 cups Chicken Stock 1 cup Frozen Peas, thawed 1/3 cup Unsalted Butter 1/3 cup All Purpose Flour 1/2 cup Heavy Cream Salt and Pepper, to taste 2 Tbsp Olive Oil 1 Tbsp fresh thyme, chopped 1 Tbsp Fresh Parsley, chopped 1 Egg, beaten with 1 tbsp of water to make egg wash In a large pot over medium high heat, add the olive oil and get it so its nice and hot, add the chicken pieces and season with salt and pepper. Cook for about 5 to 6 minutes. Add the chopped onions, carrots and celery and cook them for about 5 to 7 minutes or until the veggies start to cook down and develop some color around the edges. Add the butter and stir until it melts, than add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey. Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste, let it cook for about 10 more minutes, meanwhile preheat your oven to 400 degrees. Grease your pie pans and set aside. Roll out the pie crusts onto a lightly floured board. Place the pie crust into your pie pans. Fill the pie crust with your Chicken mixture, and cover with another pie crust making sure to seal the sides against the bowl. Brush the top with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20 to 25 minutes or until the tops are golden brown. Serve and enjoy! To see me make this recipe simply watch my video below where I show you step by step how to make homemade Chicken Pot Pie.