One of my favorite Breakfast dishes is Eggs Benedict. But making this dish for a larger group to eat at the same time is extremely hard and complicated. Let me show you how to make a delicious casserole that has all the flavor of Eggs Benedict, but is so much easier to make. Ingredients: 8 large eggs 2 cups milk 3 green onions, chopped 1 teaspoon onion powder 1 teaspoon salt 1 pound Canadian bacon, cut into 1/2-inch dice 6 English muffins, cut into 1/2-inch dice 1/2 teaspoon paprika 1 package hollandaise sauce mix 1 cup milk 1/4 cup butter Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed. Layer half the Canadian bacon in a baking dish that has been sprayed with oil. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. The next day sprinkle casserole with paprika and cover with aluminum foil. Bake in a 375 degree preheated oven until eggs are nearly set, about 30 minutes, remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole and serve. Watch my video below where I show you how to prepare this recipe step by step.

I finally got the opportunity to take my family to Chicago, and show them where I grew up. We also had the pleasure to spend some quality time with my Father and Stepmother. Kyle and Ava Grace haven't spent much time with them, and it was nice to have them get to know each other a bit better. My Dad, Kyle and I took the train to downtown Chicago. We went up 103 stories to the Observation Deck of Willis Tower to get a magnificent view of the city. We also had to all go experience some authentic deep dish pizza at Lou Malnati's, in the town I grew up in, Buffalo Grove. Best part of the trip was spending time with my family at my Dad's house. It was so relaxing hanging out on his patio enjoying some drinks and good conversation. So watch my video below to come along with us as we visit Chicago.

Since moving to Wisconsin from southern California Kyle and I have been missing In-N-Out Burger. Sure we have Culver's, but it just doesn't replace a Double-Double. I have tried Five Guys a few times, but it was a long time ago, and since Kyle has never tried them before we decided to see if this was the burger place that would make us forget about In-N-Out. What did we think about Five Guys? Was it as good or better than In-N-Out? Watch my video below to see what Kyle and I thought of Five Guys.

Here is an Awesome recipe that only has 5 ingredients, yet the flavor is off the charts! Turn a normally bland chicken breast into something simply amazing. This cooking method guarantees perfectly cooked chicken and bacon, which is almost impossible to achieve with other cooking methods. Let me show you how easy it is to cook. Ingredients: Chicken Breasts Bacon Fresh Rosemary Garlic Powder Salt & Pepper Season your chicken breast with garlic power, salt and pepper on both sides. Sprinkle some fresh rosemary on top as well, then lay one whole sprig of rosemary on top of each chicken breast. Carefully wrap each chicken breast with some bacon. Use some toothpicks to hold the bacon in place. It also is a good idea to remove the pointed end of the toothpick before placing into a Ziploc freezer bag. Sous vide cook at 147 degrees for 2-4 hours. Carefully remove from bag and dry off completely with paper towels. Allow to rest for 15-20 minutes to cool down while you prepare your grill. Place the chicken breasts on the grill and cook indirectly for 2-3 minutes. Then flip over and continue to cook for another 2-3 minutes. When the bacon looks completely cooked move the chicken breast to directly over the coals and cook another minute or so on each side. Remove from the grill. Remove the toothpicks and rosemary sprigs and enjoy! To see me make this recipe step by step simply watch my video below.

Here's an easy and nourishing soup that is packed full of favor. Perfect way for you to enjoy your vegetables, and as a bonus this soup is inexpensive to make. I usually double the recipe to make sure I have plenty of leftovers, as this soup is excellent to freeze and enjoy later. Let me show you how easy it is to make. Ingredients: 2-3 tablespoons olive oil 3/4 cup onion, chopped 1/2 cup celery, chopped 2 1/2 cups carrots, chopped 3 1/2 cups chicken broth 3 1/2 cups vegetable broth 1 cup tomato juice 1/2 head cabbage, chopped 14.5 ounce can of stewed tomatoes 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dry thyme 1-2 cloves garlic, minced Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Saute until onions are translucent, but not brown. Next add in the garlic and cook for a couple more minutes. Next add the chicken broth, vegetable broth, stewed tomatoes, salt, pepper, thyme, and cabbage. Bring everything up to a simmer. Finally add the tomato juice. Simmer everything on low heat for 45 minutes, stirring occasionally. Serve and enjoy. Simply watch my video below to see me prepare this soup step by step.

These Smoked Shotgun Shells are named that because of their uncanny resemblance to the real thing, but boy are they extremely tasty! Make them the night before and simply throw them on your smoker the next day for a wonderful appetizer. Let me show how easy it is. Ingredients: Manicotti Shells Ground Beef or Pork Sausage Luvafoodie Meat Lovers Spice Blend (or Rub of your choice) Lots of shredded Cheese (I used Sharp Cheddar and Colby Jack) Bacon (get the thin slices) BBQ Sauce of your choice In a mixing bowl combine the Ground Beef or Sausage and season well with the rub of your choice. Add a good amount of Cheese and mix well with your hands. Stuff the meat mixture into the shells. I also stuffed some cheese chunks into the center as well. Next wrap the Shells with a Bacon piece. Stretch the piece to cover the Shell as much as possible. Apply some more of the Rub of your choice on the top. Place in your refrigerator for an hour all the way up to overnight to allow the meat to soften the shells. Place on your smoker and cook at 240-270 degrees for about an hour. Then turn them over and continue to smoke for another 45 minutes or so. Apply BBQ sauce and turn up the Smoker temperature so you can caramelize the sauce. Remove and enjoy! Watch my video below where I show you how to make this recipe step by step.

Are you looking for a way to add some flavor to your Macaroni & Cheese? Try giving it an Irish flair by adding some Guinness beer and Irish Cheddar Cheese. Then put it on your smoker. Finally add a Bread Crumb topping. It will definitely kick up the flavors for sure! Let me show you how easy it is to make. Ingredients: 1 pound elbow macaroni 2 tablespoons butter 2 tablespoons flour 2/3 cup Guinness 1 1/2 cups 2% milk 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon Dijon mustard 2 ounces cream cheese, cut into pieces 3 1/2 cups grated cheddar Topping (optional): 1 tablespoon butter 2 teaspoons finely minced garlic 1/2 cup panko breadcrumbs 2 teaspoons minced fresh parsley Salt & Pepper to taste Boil elbow macaroni in well salted water and cook until just al dente, then drain. Next in a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Place on smoker and smoke at 225-250 degrees for an hour or until the cheese has melted completely and taken on some color from the smoke. Topping (if using): In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Sprinkle on top of the Macaroni & Cheese and serve. Enjoy! To see how I made this recipe simply watch my video below.

If you enjoy Corned Beef and are looking for a fun and creative way to serve it, do I ever have a recipe for you! Make some Delicious Corned Beef Tacos. Top them with a cabbage slaw, then add some shredded Irish Dubliner Cheese and finally drizzle with a homemade creamy Horseradish sauce. Your family and friends will be very impressed. Best part is how easy it is to make. Let me show you how. Ingredients: Corned Beef Irish Dubliner Cheese, shredded Shredded Cabbage Shredded Carrots 1/4 cup Red Wine Vinegar 3 Tablespoons prepared Horseradish 1 Tablespoon Mayonnaise 1/4 cup Sour Cream 1 Tablespoon diced green Onions or Chives Deli Mustard Corn Tortillas Cook the Corned Beef any way you like. I cooked mine in the Instant Pot, as it was fast and convenient. I poured 4 cups of warm water into the Instant Pot and placed the Corned Beef in on top of the trivet. Then sprinkle the spice packet on top. Pressure cook for 90 minutes. Let steam naturally release. Remove and cover with foil for around 20 minutes. Shred and set aside. Make the Horseradish sauce by combining prepared Horseradish with Mayonnaise and Sour Cream. Add some diced Chives or green Onions and mix well. Cover and put in the fridge for a few minutes. For the Slaw combine the shredded Cabbage with the shredded Carrots in a mixing bowl. Make a sauce of a quarter cup of Red Vine Vinegar, Deli Mustard and Sour Cream. Pour on top of the Cabbage and Carrots and mix well. Salt and Pepper to taste. Make the Tacos by melting Cheese in some Tortillas. Fill with some shredded Corned Beef. Top with the Slaw and Cheese and sprinkle with some of the Horseradish Sauce. Serve and enjoy! To watch me make this recipe step by step simply watch my video below.

As many of you know who are familiar with my videos is that I enjoy drinking a few beers while cooking. Usually I am enjoying a specialty beer or an IPA from a independent brewery. But since moving to Wisconsin I have noticed that many people here enjoy drinking the inexpensive American light Beers from the big major breweries. Since I never usually drink these type of Beers I thought it would be interesting to see which one I thought was the best tasting one. The only way to do that is to blind taste them, and rate them from best tasting to worst. My wife Monica also decided to join in and rate them as well. So come join Monica and I as we rate these beers to determine which one is the best tasting. Needless to say we both were surprised at the results. Watch my video below to watch my wife Monica and I blind taste these beers to determine which one we think is the best tasting.

One of my favorite things to smoke is a Pork Loin. To make it taste even better simply wrap it up in a Bacon Weave, and I guarantee your family and friends will be very impressed. Let me show you how easy it is. Ingredients: Pork Loin (mine was around 4 pounds) 1-2 pounds of Bacon (depends on how big your Pork Loin is) BBQ Rub of your choice (I used Barbecue Lovers Spice Blend) BBQ Sauce of your choice (I used Chris & Pitts) Start by trimming your Pork Loin to remove any excess fat or Silverskin. Season generously with your favorite BBQ rub. Set aside. Next make your Bacon Weave. Lay several pieces of Bacon on some butcher paper to match the length of your Pork Loin. Next Weave individual pieces of Bacon between every other piece to form a Weave. When completed carefully place the Pork Loin on the end of the Weave. Use the butcher paper to carefully roll and wrap the Pork Loin in the Bacon Weave. Sprinkle some additional BBQ Rub on top of the Bacon. Heat your smoke to 225-250 degrees. I would recommend using a Fruit Wood for the smoke, like Cherry or Apple. Place the Pork Loin in the Smoker and Smoke until it reaches an internal temperature of 130 degrees. At that time bast with your favorite BBQ Sauce and continue to smoke until it reaches an internal temperature of 140-143 degrees. Remove and cover with foil, allowing it to rest for 10-15 minutes. Serve and enjoy! Watch my video below if you watch to watch me cook this recipe and show you how to do it step by step.

I took a break from cooking this week and decided to take the family out to eat at a restaurant called Monk's Bar & Grill. The first Monk's restaurant opened in 1947 in Wisconsin Dells, and currently has a total of 7 restaurants throughout Wisconsin. Famous for their craft burgers or "Monkburgers" that are available with a wide array of toppings, appetizers, sandwiches, wraps, salads, and comfort food classics like pot roasts and mac & cheese. The restaurant offers plenty of wide-screen TVs so it makes it a great place to watch the game. Fish fry on Friday, and prime rib and surf & turf on Saturdays. Monk’s Bar & Grill is known throughout the Midwest as a place to go for a great burger and friendly service. Wisconsin Grown, Wisconsin Proud. Watch my video below to see my family and I enjoying lunch at Monk's bar & Grill.

I love a Thick Cut Pork Chop. Problem is they are difficult to cook when they are so thick, as you need to cook the center of the Pork Chop to the proper temperature. This usually means the outer edge of the Chop is very overcooked and dry, which eliminates the juicy flavor of the Pork Chop. The solution to this is to cook the Pork Chops sous vide, which guarantees they will remain juicy and full of flavor from edge to edge. If you like a smokey flavor you can cold smoke them for a bit before the sous vide bath, taking them to the next level. Let me show you how easy it is. Ingredients: Thick Cut Pork Chops (mine were 1.5-2 inches thick) Seasoning of your choice (I used Grillaholics Twisted SPG Rub) Fresh Rosemary Start by seasoning the Pork Chops with the seasonings of your choice. I used Grillaholics Twisted SPG Rub. (20% discount link below.) Cold smoke the Pork Chops for around 45 minutes to an hour, flip and smoke another 45 minutes to an hour. If you feel it is necessary apply a bit more seasoning and vacuum seal them in a bag with some fresh Rosemary. Sous vide cook at 140 degrees for 2-4 hours. Remove and dry off very well with paper towels. Sear them for a minute or two on each side either in a frying pan, hot grill or torch. The only purpose here is to make them look more appetizing and delicious. Serve and enjoy. If you want to see me make this recipe step by step simply watch my video below.