Here is a recipe to take you French toast to the next level. Coat with Frosted Flakes before cooking on you Griddle, and prepare yourself for the best French Toast you have ever had! Ingredients: 1 cup half and half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon kosher salt 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread 4 tablespoons butter Crushed Frosted Flakes, for coating In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside. Heat you griddle to medium low heat. Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes. Meanwhile, line a second half sheet pan with a wire rack and set aside. If using Frosted Flakes, coat the soaked and rested bread before cooking. Melt butter on your griddle. Place slices of bread on the griddle and cook until golden brown, 1 to 2 minutes per side. Remove from griddle and place on a rack pan placed on griddle to keep it warm. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit. Serve and enjoy. Watch my video below where I show you how to make this recipe step by step.

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 life changing news for my family and I. We wanted all our viewers, which include many of our family and friends, to know about this news now that we have made the decision. This decision that we will discuss with you will forever alter the course of our lives, and we tell you why we are doing it, and share our personal thoughts. Old Fashioned Sour Recipe: 3 dashes Angostura bitters 2 orange slices 2 brandied cherries 1 sugar cube 2 ounces brandy 1 dash Grapefruit Soda, like Squirt Garnish: brandied cherry Garnish: orange slice Add Angostura bitters, orange slices, brandied cherries and sugar cube to an Old Fashioned glass and muddle to combine. Add ice to fill the glass, then add the brandy. Top with Squirt, and stir to combine. Garnish with a skewered cherry and an orange slice. Watch my video below to hear us share this life changing news with all of you.

Check out this recipe for Pork Chili Verde. It is a homemade stew that's filled with chunks of tender Pork in a sauce made of Tomatillos and assorted Chiles. The best part is how easy it is to make. Once you are done you can enjoy this in a wide variety of ways. Serve it in Burritos, Tacos or alone in a bowl topped with Cheese and Sour Cream. Your family and friends will be super impressed for sure! Ingredients: 4-5 pounds of boneless Pork shoulder, cut into 2-inch chunks 3/4 pound of Tomatillos (around 4-6), quartered, husks discarded 2/3 pound Poblano Peppers (around 2), roughly chopped, 6 ounces Anaheim or Cubanelle Peppers (about 2 peppers) 2 Serrano or Jalapeño Chilies, roughly chopped 1 7 oz can of diced Green Chiles 1 white Onion, roughly chopped 6 medium cloves garlic, peeled 2 tablespoon whole cumin seed, toasted and ground Kosher salt 1/2 cup loosely packed fresh Cilantro leaves and fine stems Start by chopping the Pork into pieces. Apply Salt to the pieces and allow to sit while you chopped the rest of the ingredients. In your Instant Pot add the Pork, Tomatillos, Poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer Pork pieces to a bowl and set aside. Add Cilantro to the remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of the most important aspects of becoming a good cook is having the ability to instantly check the internal temperature of the food you are preparing. This is especially true for those who enjoy cooking outdoors on the Grill or Smoker. Having a decent Instant Read Thermometer is definitely required. Today I will tell you what I think of the brand new Smartro ST49 Digital Thermometer. How does it compare to my other Thermometers? Is getting a less expensive one worth it, or is it better to pay more to get the top of the line Instant Read Thermometer? Can this inexpensive one still do the same job? Watch my video below and see how it performs and what I think.

Check out how simple and easy it is to make homemade Lasagna in your slow cooker. No need to boil noodles, simple layer them in your slow cooker with the other ingredients and let it do all the work for you. Ingredients: 1 lb of Ground Beef 1 pound of hot Italian Sausage 1/2 of an Onion, diced 3 Cloves of Garlic, minced 1 tsp of Italian Seasoning 2 14.5 oz cans of Diced Tomatoes 1 14.5 oz can of Tomato Puree 28 oz Container of Whole Milk Ricotta 1 Egg 1/4 cup of Freshly Grated Parmesan Cheese Lasagna Noodles Salt, to taste 1/2 cup of Water 4 cups of Shredded Mozzarella Add oil to a large skillet with high sides, preheat it over medium high heat and add the ground beef, Italian sausage, chopped onion and garlic, add a pinch of salt and saute for about 3 to 4 minutes or until the meat is mostly cooked. Add the diced tomatoes and tomato puree to the skillet with beef mixture. Season with some salt and Italian seasoning, reduce the heat to medium low and simmer for about 45 minutes. In a large bowl, mix together the ricotta, egg, Parmesan cheese and a generous pinch of salt, set aside. Time to layer. Grease the base and sides of your slow cooker then add a touch of sauce in the bottom, layer 3 pieces of lasagna noodles (if you have to break them to fit, feel free to do so) add 1/4 of the sauce, followed by 1/4 of the ricotta mixture and 1/4 of the mozzarella, repeat this process 2 more times, then finish off with the last 3 noodles, cover with the last 1/4 of the sauce and the last 1/4 of the mozzarella. Cook the lasagna on low for 2 hours, then top with the remaining mozzarella and continue to cook for another hour and a half. After the lasagna has cooked allow it to sit at room temperature for a minimum of 30 minutes before serving. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Cooking Salmon perfectly can be very difficult. It can go from moist and silky to tough and dry if you overcook it, even for just a few minutes. Let me show you how cooking it sous vide eliminates that problem, and produces a Salmon that is deliciously moist and tender. It is especially delicious when marinated with Ginger and Soy. This is a recipe that will impress your family and friends. Ingredients: 3 pounds of Salmon Salt and black Pepper Ingredients for the Ginger Soy Marinade: 1/2 cup soy sauce 1/3 cup Worcestershire sauce 2 tablespoon Honey 1 tablespoon Ginger 1 tablespoon rice wine vinegar 1 tablespoon olive oil 1 1/2 teaspoons hot sauce 2 tablespoon cilantro First brine the salmon fillets by sprinkling with salt and black pepper. Let it sit for about half an hour in your refrigerator, then rinse off with cold water. This is to firm up the fish and give it a deeper flavor. Next make the Ginger Soy Marinade. In a bowl add soy sauce, Worcestershire sauce, honey, ginger, olive oil, hot sauce, rice wine vinegar and cilantro. And mix well. Add salmon fillets into a Ziploc bag then add ginger and soy sauce marinade. Seal the Ziploc bag air free by water replacement method. And keep it in 1 hour in refrigerator. Next sous vide cook the salmon at 130 degrees for 45 minutes to an hour. When done remove the salmon fillets from the bag and dry off with paper towels. Be careful with the Salmon at this point, because it will be fully cooked and very tender, so handle carefully. The final step is to sear the salmon in a frying pan in oil over medium high heat for 45 seconds to a minute on each side. Remove and serve immediately. Enjoy! Watch my video below where I show you how to make this recipe step by step.

If you have never experienced the delicious flavor of Hungarian Goulash you are in for a real treat. Basically it is a thick beef stew that is great served over buttered noodles and garnished with sour cream. Let me show you how easy it is to make in your slow cooker or instant pot. Ingredients: 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes salt and ground black pepper to taste 2 tablespoons vegetable oil 2 onions, chopped 2 teaspoons olive oil 1/2 teaspoon salt 2 tablespoons Hungarian paprika 2 teaspoons caraway seeds, crushed 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram 1/2 teaspoon ground thyme 1/2 teaspoon cayenne pepper 4 cups chicken broth, divided 1/4 cup tomato paste 3 cloves garlic, crushed 2 tablespoons balsamic vinegar 1 teaspoon white sugar 1/2 teaspoon salt, or to taste 1 bay leaf Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to the slow cooker and reserve drippings in the skillet. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the slow cooker with beef. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours. Serve over Egg Noodles and garnish with Sour Cream. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

In my opinion nothing goes together better on a burger than Mushrooms and Swiss Cheese! Something about those two ingredients that just seems like they were meant to be served together. Check out how easy it is to make some delicious Mushroom & Swiss Smash Burgers on your Blackstone Griddle. Ingredients: Ground Beef Onions Mushrooms Swiss Cheese Hamburger Buns Salt & Pepper Butter Oil Start by heating your Griddle on medium low heat. Apply some oil and butter and start to saute the Onions. When the Onions are starting to brown add some fresh sliced Mushrooms. Mix together and when they look almost done push to the far side of the Griddle to keep warm. Make the burgers by dividing into meatballs, around 3-4 ounces each. Place on griddle and smash down with a piece of parchment paper to prevent sticking. Allow to cook for around a minute, making sure to salt and pepper the burgers before flipping. Flip the burgers. Apply a generous amount of the Onions and Mushrooms on top. Next apply the cheese. Use a lid and spray some water to produce some steam to allow the cheese to melt. Butter the Hamburger buns and place on the griddle to toast. When they are done and the cheese on the burgers are melted, assemble the burgers to your liking by adding your favorite condiments and enjoy! Watch my video below where I show you how to make this recipe step by step.

Check out this very basic recipe where you can throw in whatever canned or frozen vegetables you have on hand to make a wonderful meal. Start with some ground beef, add some basic spices and soon you will have a delicious stew that will satisfy all your family and friends. Ingredients: 2 pounds ground beef 2 medium onions, chopped 4 cans (14-1/2 ounces each) stewed tomatoes, undrained 8 medium carrots, thinly sliced 4 celery ribs, thinly sliced 2 medium potatoes, peeled and cubed 2 cups beef broth 1/2 cup uncooked long grain rice 3 teaspoons salt 1 teaspoon pepper In a frying pan cook the ground beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain and put into the slow cooker.. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Let simmer for 3-4 hours on high or 6-7 hours on low, or until the vegetables and rice are tender. Serve with some fresh baked bread and you will have a delicious meal everyone will love! Watch my video below where I show you how to cook this recipe step by step.

This is a great recipe that I discovered thanks to Rachael Ray. Apple Mac & Cheese combines the delicious flavor of a Apple Pie combined with creamy Macaroni & Cheese. Add some Bratwursts and Sauerkraut and you have a tasty meal your whole family will enjoy! Ingredients: 4 tablespoons butter 1 small onion, chopped 3 small crisp apples or 2 medium-large, peeled  and  chopped 1 bay leaf About 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon ground clove or pumpkin spice 1 teaspoon ground cinnamon or smoked cinnamon 1 teaspoon grated lemon or orange zest 1 tablespoon fresh thyme, chopped 1 tablespoon light brown sugar 3 tablespoons flour 1/2 cup cider 1 cup chicken or vegetable stock 2 cups half 'n' half Salt  and  white pepper or fine black pepper 1 pound macaroni or short-cut pasta of choice 3 cups grated cheddar, white or yellow 1 1/2 cups crushed white or yellow cheddar crackers One handful parsley, chopped About 1/2 cup grated Parmigiano-Reggiano  cheese Heat a large pot of water for the pasta to boil. Preheat oven to 400˚F with rack at center. Heat a large, deep skillet over medium heat with butter, add onions, apples and bay, season with nutmeg, clove, cinnamon, zest, thyme and brown sugar, soften 7 to 8 minutes, stirring frequently. Sprinkle flour over top and stir a minute, whisk in cider, stock and half and half, season with salt and pepper, and bring to a bubble and thicken sauce to coat back of spoon in thin layer, 6 to 7 minutes at low bubble over medium-low simmer. Cook pasta in salted water about 6 minutes, then drain. Stir cheese into sauce a few handfuls at a time. Mix pasta with sauce and apples and place in casserole dish. Combine cracker crumbs with parsley and and top pasta.  Add some Parmesan cheese. Brown and bubble, let cool for 5 minutes. Serve and enjoy! Watch my video below where I show you how to cook this recipe step by step.

Wishing all my viewers and supporters a Happy Holiday Season, and all the best for the new year. This Holiday Season I spend with my wife Monica, and my two children Kyle and Ava Grace. We wish we could have visited with more of our families, but unfortunately that wasn't possible. I celebrated with my family by making some terrific meals for Christmas Eve and Christmas Day. For Christmas Eve we had some wonderful sous vide New York Steaks. For Christmas Day I made a smoked, sous vide Prime Rib that was Amazing! I am so fortunate to have the opportunity to share my experiences with you. Wishing you all a prosperous new year. Watch my video below to see my prepare this food, along with a few Christmas songs performed by my daughter Ava Grace. I hope you enjoy it.

Here is a way to kick up your usually boring Chicken Breasts. By stuffing them with a Cheese filling, wrapping them in Bacon and then smoking them. You might never go back to the old dried out Chicken Breasts in the oven ever again! Ingredients: 4 boneless skinless chicken breasts 8 ounce package of cream cheese softened 1 package of Ranch dressing seasoning mix 1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 2 tablespoons finely chopped parsley salt and pepper to taste 1 pound of bacon slices In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and ranch dressing mix. Season with salt and pepper to taste. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. Spoon the cheese mixture evenly into the pocket of each chicken breast. Season the top of each chicken breast with salt and pepper then wrap with slices of bacon around each chicken breast. Smoke on your smoke for the first hour at around 225-240 degrees using a fruit wood, like apple or cherry wood. After an hour increase the temperature to 270-290 to help crisp up the bacon. Remove from smoker and cover with foil when internal temperature reaches 160-162 degrees. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.