If you have never had the pleasure of tasting a fresh Polish Kielbasa straight from the smoker you need to try this recipe! It is such a unique dish that is so simple to make. Add some Onions and Peppers to the smoker while cooking and be prepared for one Delicious meal! Ingredients: Fresh Polish Kielbasa Sausages 2 Green Peppers, sliced thin 2 Onions, sliced thin 2 tablespoons Olive Oil 2-3 tablespoons minced Garlic Salt & Pepper Slice the Green Peppers and Onions into thin strips. Place it a foil pan. Add the Olive Oil and Garlic, then season with Salt & Pepper. Mix together to coat all the vegetables. Set aside. Heat up your smoker to run between 200-225 degrees. I used Apple and a small amount of Hickory. Place the Sausages in the smoker along with the foil pan of vegetables. Smoke for 2-3 hours until the internal temperature reaches 163-165 degrees. Enjoy! Watch my video below where I show you how to make this recipe step by step.

If you own a Blackstone Griddle you definitely need to try some Shrimp fajitas. So basic, easy and delicious! The smells alone makes this recipe worth making! Trust me, give it a try, you will not be disappointed! Ingredients: 1 green pepper 1 yellow pepper 1 red pepper 1 medium yellow onion 3 pounds large raw shrimp (washed, peeled, and deveined) Butter Oil Seasoning mixture: 2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon cumin Start by mixing all the the seasoning ingredients together. Sprinkle over the shrimp, and let it sit in the refrigerator while you slice the onion and peppers. Preheat your griddle by turning it on low. When ready to cook apply some oil and butter and start to saute the onion and peppers. Apply some of the remaining seasoning. Once they have softened move over and prepare to cook the shrimp. Apply more oil and butter, and cook the shrimp. Be careful not to overcook, as the shrimp only need 4-5 minutes to cook. Apply more of the seasoning. When the shrimp is done turn off all the burners and mix the shrimp together with the vegetables. Remove immediately to prevent overcooking. Make you own burritos or tacos with tortillas. Add cheese, sour cream and guacamole. Enjoy! Watch my video below to see me make this recipe step by step.

Are you looking for a quick and easy snack to satisfy your family and friends this summer? If so you must try this recipe, as it only has four ingredients and taste amazing. Bacon Jalapeno Cheese Bombs. Ingredients: 1 16 oz can of biscuit dough 3 large jalapenos, seeds and stem removed, minced 16 ounces cooked bacon, diced into small pieces Cheese of your choice (I used Cheddar and Colby Jack) Preheat oven to 400 degrees F. Cook up bacon ends and pieces and set aside cooked crumbled bits. Split each of the 8 biscuits in half to make 16 flat disks. Divide cheese into 16 equal portions. One biscuit at a time, add chunk of cheese and about 1/2 a teaspoon of bacon and jalapeno on dough and then wrap ends around to create a ball. Be sure to fully seal. Once all the balls have formed, Sprinkle each ball with any remaining bacon and jalapeno. Place on a baking sheet with the extra bacon and jalapeno pieces facing up Bake in preheated oven until golden brown, about 10-15 minutes. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of the easiest things to make that has the most versatility is Chicken Fried Rice. Serve it with your favorite, whether that is beef, chicken, pork or fish. I actually like it all by itself, but adding some meat turns it into a complete meal your whole family will love! Ingredients: 2 Chicken Breasts, cooked and cut into small pieces 2 cups cooked Rice 5 Eggs, scrambled 1 tablespoon of Sesame Oil 2 cups Chicken Broth 1 1/2 cup of mixed Vegetables (I used Peas, Carrots and Corn) 1 tablespoon of minced Garlic 2 teaspoons of minced Ginger 5 tablespoons of Soy Sauce 2-3 teaspoons of Sesame Seeds 1-2 Tablespoons Butter 2-3 Tablespoons Green Onion, sliced Salt and Pepper First Cook the Chicken Breasts. I sous vide cooked them at 149 degrees for 1-2 hours, but cook however you like. Cut into bite size pieces. Then cook the eggs like you would if serving scrambled Eggs. Set aside. Next rinse 2 cups of uncooked Rice under the faucet for a few minutes, until the water runs clear. Add Sesame Oil to Instant Pot and saute the Rice for a few minutes, stirring constantly to prevent burning. Turn off Instant Pot when done. Next add 2 cups of Chicken Broth, Garlic and Ginger to the Instant Pot and stir. Pressure Cook on high for 12 minutes, then instantly release the pressure. Add 1-2 tablespoons of Butter and Stir. Add the Eggs, Vegetables, and Chicken and sir well. Add a few tablespoons of Soy Sauce and Salt and Pepper to taste. Stir well and set Instant Pot to keep warm. Serve when ready. Garnish with the Green Onion and Sesame Seeds. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Germans have been eating pork and sauerkraut on New Year’s for generations because they believe it brings good luck (viel glück in German). That’s why in Ohio and Pennsylvania, which received many German immigrants in the 17th and 18th centuries, people are almost religious about this delicious duo. It is so easy to make and it is absolutely delicious as well. Ingredients: 2 (1 pound) whole pork tenderloins 2 pounds of Yukon Gold potatoes, unpeeled and diced 1 Onion, diced 1 jar of sauerkraut (32 ounces), undrained 1 cup Chicken Stock 1/4 cup Butter 1 Tablespoon Caraway Seeds 2 Apples, diced with skin removed salt and ground black pepper to taste Pour chicken stock into slow cooker. Then add the onion. Lay the pork tenderloins on top of the onions. Add the potatoes, butter, caraway seeds, apples and top with the sauerkraut and juice. Cook on Low until pork is tender, usually between 6-8 hours. Check periodically to see if the potatoes are done, and when the pork is cooked long enough to shred. Once the pork is ready to shred carefully remove the potatoes and pork. Shred the pork with some forks. Stir the mixture well and return the pork and potatoes to the slow cooker. Cook until done, usually 1-2 hours. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

In this video I take one of my favorite Slow Cooker recipes and kick up the flavor drastically by Smoking the Beef and Onions first. It came out better than I expected. I highly recommend that you try it for yourself, as it was absolutely Delicious! Ingredients: 4 pound Meats (Beef Chuck, Sirloin or Round Steak) 4 cans Campbell's Golden Mushroom Soup (10.75 Ounce) 2 Onions 5-6 Garlic Cloves, diced 1/4 cup of Worcestershire Sauce 1 Cup Water 16 Ounces Fresh Mushrooms 8 to 16 Ounces of Cream Cheese (1 or 2 packages) Cut the meat into small pieces. Salt and pepper. Cut the Onions into pieces and place in foil pan. Arrange the Meat and Onions on you Smoker and Smoke at a low temperature, anywhere from 170-200 degrees, for at least an hour so the meat can absorb some smoke. Remove when you feel it is ready. Don't be concern with whether it is cooked, as that will happen next. Our only goal here is to get the Beef and Onions to absorb some smoke. After you remove it let it cool for a few minutes as you get the rest of the ingredients ready. You can finish this cook either in a Slow Cooker or an Instant Pot using the Slow Cooker feature. Now combine the meat, soup, onion, garlic, Worcestershire sauce and water. Allow to cook for 4-5 hours on low. Stir in cream cheese after 4-5 hours and let it dissolve. This usually means cooking it for another hour or so. About 40 minutes before serving add Mushrooms. Total Cook Time on Low setting is around 6-8 hours, or on High setting for about 5 hours. Serve with a dollop of sour cream over Egg Noodles. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a easy recipe that takes regular ground beef and packs it full of delicious flavor. Throw all the ingredients into your Slow Cooker and let it do all the work for you. It also makes a wonderful gravy that will be great served with some mashed potatoes. Ingredients: 2 pounds lean ground beef 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 packet dry gravy mix 3/4 cup water 1-2 packages of fresh sliced mushrooms In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add the cream of chicken soup, gravy mix, and water in a bowl and stir well. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done. The final step is to saute the mushrooms with butter in a frying pan until softened, and add to the slow cooker. Do not add until the very end, as if they cook too long in the slow cooker they will overcook and become soggy. Serve with mashed potatoes and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a super easy desert recipe that will impress your family and friends, yet features only 5 ingredients. If you like Churros and Apple Pie you must try this recipe for yourself. Ingredients: 1 cup apple pie filling 1 can canned biscuits 1/2 cup butter 3/4 cup sugar 3 teaspoons ground cinnamon Preheat your oven to 375 degrees. Cut pie filling into small pieces using a knife and a fork. Set aside. Separate biscuits and pull each into 2 layers and place on a clean surface, using flour to prevent sticking. Roll to about a 4 inch circle with a rolling pin or flatten with your fingers. Spoon filling into each dough and pull sides together and pinch to seal. Roll into balls. Place apple pie bombs on a cookie sheet, leaving around an inch between them. Cook at 375 degrees for 15-20 minutes, or until golden brown. While cooking mix the sugar and cinnamon in a bowl. Melt butter in a bowl in the microwave for a few seconds and stir. Dip cooked apple pie bombs into melted butter on all sides, letting excess drip off. Roll into cinnamon sugar mixture and place on a wire rack. Repeat with remaining ingredients. Serve immediately or at room temperature. Enjoy! Watch my video below where I show you how to make this recipe step by step.

As a resident of southern California for over 30 years, I have grown to love In-N-Out Burger. Having one close to where I lived only added to the appreciation, especially for the Double Double Burger. A favorite of mine, and my son Kyle as well. So as new residents of the state of Wisconsin, we thought we would never find a fast food burger as good as In-N-Out. Then someone suggested we try the local chain called Culver's. To my surprise they make a very good burger. But is it better than a Double Double? To decide my son Kyle and I walk to In-N-Out close to our California home, then try out Culver's after moving to Wisconsin. Who makes the better Burger? Watch the video below to find out!

A little bit of a different video this time. Instead of my normal recipe video that I normally do, this time I will share with you some footage from my recent move of my family from southern California to Wisconsin. We wanted to share our first impressions of our new home with you for the first time. We also check out the famous Olson's Ice Cream downtown, and try some of their legendary homemade ice cream. After that we show you a local market called Woodman's Market. I certainly don't feel like I am missing anything when I have a market so close that offers so much variety. Do we like the new area we picked to move our family? What are our thoughts and impressions since moving? Do we have any regrets? Watch the video below to find out.

If you live in southern California you know about In-N-Out Burger. They are a chain of burger restaurants that have quite a cult following, as well as a secret menu. But growing up in the suburbs of Chicago I fell in love with the hot dog. Although In-N-Out doesn't serve hot dogs, I thought I would try to make one similar to the classic double-double burger that they are famous for. Ingredients: 1/4 cup ketchup 1/2 cup mayo 1/4 cup relish 1 tsp apple cider vinegar 1 tsp sugar Hot Dog buns 2 cup finely chopped Onions Slices of American Cheese Hot Dogs Shredded Iceberg Lettuce Diced Tomatoes Add some butter to your griddle. When the butter is foaming, add the onions. Cook the onions on medium heat for about 5 minutes or until the onions become golden brown and a caramel color. They should also be translucent. When close to done move to the side where a burner is turned off. For the sauce Combine all the ketchup, mayo, relish, vinegar, and sugar in a bowl and mix well. Place the bowl in the fridge to let the flavors come together. Place your hot dogs on the griddle and cook, turning occasional until browned. Add slices of American cheese on top of the onions. Add a bit of water to the pan and cover letting the steam melt the cheese. Take the onions and cheese off the heat and place on top of the hot dogs. Serve and Enjoy! Watch my video below where I show you how to make this recipe step by step.

Check out this super quick and easy recipe for Potato Cheese Soup. Thanks to the Instant Pot you can get this done in a hurry, but it will taste like you spent all day cooking it. It is a delicious and creamy soup that will warm you up on a cold day. Ingredients: 1 Tablespoon butter 1 medium onion, diced 3 cloves garlic, minced 3 cups chicken broth 1 can of cream of chicken soup 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes 1 1/2 teaspoons salt (or more/less to taste) black pepper to taste 1 cup half and half 1 cup chopped carrots 1 cup chopped celery 2 cups shredded cheddar cheese Garnish: 5-6 slices bacon (cooked and chopped) sliced green onions shredded cheddar cheese Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir. If it looks like the soup needs to be thickened, add a few tablespoons of flour or cornstarch that has been mixed with some water, and stir. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy! Watch my video below where I show you how to make this recipe step by step.