One of my favorite things to do with a cooked Rotisserie Chicken is to turn it into some Chicken Pot Pie Soup. Just add some vegetables and Chicken Stock to a big pot with a few other ingredients and in a few minutes you will have a delicious and flavorful soup that will make everyone happy. Let me show you how easy it is. Ingredients: 6 Tbsp butter 1 medium yellow onion, 1 cup chopped 2 medium carrots, thinly sliced into rings 2 celery sticks, finely chopped 8 oz white or brown mushrooms, sliced 3 garlic cloves, minced 1/3 cup all-purpose flour 6 cups chicken stock 3-4 tsp salt, (or to taste) 1/2 tsp black pepper 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces. 5 cups cooked chicken, (shredded) 1 cup frozen peas 1 cup corn, (frozen or canned) 1/2 cup whipping cream 1/4 cup parsley, finely chopped, plus more for garnish Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened. Add 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and enjoy! To watch my make this recipe step by step simply watch my video below.

What is the difference between Corned Beef and Pastrami? Corned Beef is boiled, whereas Pastrami is smoked and steamed and seasoned with a Black Pepper Rub. Turning a store bought packaged Corned Beef into Pastrami is fun and easy, and has delicious results. Ingredients: 4-6 pound Corned Beef 1/2 cup Restaurant Ground Black Pepper 1/4 cup Sugar in the Raw 2 Tablespoons Granulated Garlic 2 Tablespoons Ground Coriander 1 Tablespoon Ground Mustard 1 Tablespoon Onion Powder Start by removing your Corned beef from the packaging and rinsing well with water. Place in a pot of water for a minimum of an hour to overnight. Try to change the water a few times during the process. Dry off the Corned Beef and apply the rub from the dry ingredients. Make sure to heavily season on all sides. Smoke at a temperature of 275 degrees until you reach an internal temperature of 160-165 degrees. At that time remove and place in a foil pan and wrap in foil. Continue to cook until you reach an internal temperature of 200-203 degrees. Remove and season again and place directly over the coals for a few minutes on each side to crisp up the bark. Remove and allow it rest at least 20 minutes before slicing. Serve and enjoy! If you want to see me make this recipe step by step just click on the video below.

I remember getting introduced to Loaded Potato Skins back in the 1980's from restaurants like TGI Fridays, and I have been a fan ever since. Crispy Potato Skins filled with crispy Bacon pieces and melted Cheese. Take them to the next level by serving them with a homemade Dip, and your family and friends will be so impressed. They are Delicious and so easy to make, let me show you how. Ingredients: 6 Russet Potatoes 8oz of Sharp Cheddar, grated 8 Slices of Bacon Salt and Pepper to taste For the Dip: 3/4 cup of Sour Cream 1/4 cup of Mayo 1 Tbsp of Dehydrated Onion Flakes 1 tsp of Granulated Garlic Seasoned Salt and Fresh Black Pepper to taste Dash of Worcestershire Sauce Dash of Hot Sauce 1 tsp of Apple Cider Vinegar (or red wine vinegar) Green Onion, sliced for a garnish Preheat your oven to 400 degrees, rub the Potatoes with some olive oil and plenty of salt, roast until tender, about an hour, then set aside to cool slightly while you cook the bacon nice and crispy. Cut the potatoes in half lengthwise, scoop out about 1/3 of the filling (store to add to soups) add a small drizzle of olive oil in each one, season with salt and pepper, flip them upside down and pop them in the oven for about 15 or 20 minutes or until golden brown and crispy around the edges. While the potatoes roast, mix together all the ingredients for the dip, stir and set in your refrigerator. When the potatoes are ready, take them out, flip them back over, fill with cheese and bacon, pop them back in for another 10 minutes, when done, sprinkle with the green onion and serve with your dip. Enjoy! If you want to watch me make this recipe step by step simply click on my video below.

One of my favorite things to eat is a traditional Corned Beef and Cabbage meal. Usually it is a meal that is only enjoyed on Saint Patrick's Day, which is sad because it is so easy to make and so delicious! Simply pick up a packaged Corned Beef at the store and throw it in your Slow Cooker with some Potatoes, Carrots and Cabbage. It is a Amazing meal that will satisfy your family and friends. Ingredients: 3-4 lbs Corned Beef 1 Small head of Cabbage, sliced 3-4 cups Chicken Broth 1/4 cup Worcestershire sauce 2 lbs Potatoes, peeled and quartered 3 Large Carrots, chopped Remove the Corned Beef from the packaging and place into your slow cooker. Add the Chicken Broth and Worcestershire sauce, and sprinkle the seasoning package over the Corned Beef. Cook on low for 3-4 hours. Add the Potatoes and Carrots and cook for another 3-4 hours. Finally add the Cabbage add cook an additional 2 hours or so, or until the Cabbage is softened. Remove the Corned Beef and Slice. Serve with the Potatoes, Carrots and Cabbage. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Beef Stew is a great hearty meal that everyone enjoys. It also isn't that difficult to make. To be honest with you the hardest part is chopping up the vegetables and meat, but once that is done you throw everything in one pot to cook it, and cleaning up afterwards is also a breeze. If you have never tried making homemade Beef Stew you don't know what you are missing. Let me show you how easy it is. Ingredients: 4-5 lbs of Chuck Roast, cut into bite size pieces 1/4 cup of All Purpose Flour 3 Tbsp of Olive Oil 2 Onions, cut into bite size pieces 1 lb Potatoes, peeled and cut into bite size pieces 1 cup of Red Wine 5 Carrots, peeled and cut into bite size pieces 3 Stalks of Celery, cut into bite size pieces 4 Cloves of Garlic, chopped 1/4 cup of Tomato Paste 3-4 cups of Beef Broth 1 Tbsp of Fresh Thyme 1 Tbsp of Fresh Rosemary, minced 1 cup of Frozen but thawed Baby Peas Salt and Pepper to taste Add the oil to a large pot and preheat it over high heat until the oil is so hot that it starts to smoke a little. Add the beef and season with salt and pepper, cook it for about 5 to 7 minutes or until seared well on all sides. Remove from the pan onto a plate and set aside. In the same pan add the onions, carrots, potatoes, garlic, and celery, season with salt and pepper and cook for about 5 minutes or until the veggies develop some color. Add the flour and stir well, continue to stir wile cooking the flour for about 2 minutes. Add the wine and using a wooden spoon, scrape the pan to lift off all those browned bits. Add the tomato paste and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil. Add the browned meat back in and reduce the heat to low. Cover and cook for about 2 1/2 hours checking on it periodically. After 2 1/2 hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary, add the peas and cook for a few more minutes. Ladle up and enjoy! To see me making this recipe step by step simply watch my video below.

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.