First SmashBurger® of the season!

85/15 Grass fed beef tossed on top of caramelized Vedalia onions. Seasoned with Himalayan sea salt and fresh cracked black pepper. This goes on a medium-high Blackstone griddle. Toasted sourdough, and on the first flip, thin slices of cheddar cheese. Condiments: Duke’s mayo, yellow mustard and ketchup. This is adorned with some dill pickle slices. Crowned with thin sliced garden fresh romaine lettuce. Yeah…fantastic bite all...

What’s in the Fridge Salad

The star here is the homemade dressing.1/3rd cup olive oil (I use a Moroccan)3 tbps lemon juice1 tbsp dijon mustard1 tsp honey (I used agave)1 clove minced garlic1/3 cup apple cider vinegarsalt and pepper This went on top of… 1 head of chopped romaine1 thin sliced carrot2 chopped pieces of air fried baconA few strips of roasted red bell pepper, chopped3 chunks of sun dried tomatoes, minced1/4 cup kalamata olivesCrumbled feta cheeseCrushed black pepper What a satisfying lunch, and I have plenty of dressing for future...

Chicken Paprikash

This is not a complex meal, and is one of my favorites. In fact, while at the Food Lion tonight I searched my archive of my recipes assuming it would be there…and it wasn’t. So, I clearly needed to write this up. I usually serve this on rice, but decided to do something different, small potatoes. Salt and Pepper your chicken, I like a mix of drumsticks and thighs, skins on. The fat will help with the rest of the process. In a big pan (I like a dutch oven) heat some oil medium-high and brown off the chicken on all sides and set aside. Drop the heat to medium and cook a whole diced onion. Tonight we had half a red onion and half a sweet, so we went with that. Once browned, add a few cloves of minced garlic and a few tablespoons of tomato paste. Add a...

Salt and Pepper Pork Ribs

Salt and Pepper Pork Ribs via oven and air-fryer. Normally I would talk about the taste at the end of the post. But I just finished eating…and WOW! Imagine a pork rib crust, a bark, brimming with a pepper spice and a sharp salt, and running it through a small dollop of home-made BBQ sauce. I hope your imagination is as good as what I just ate. I ground a fair amount of fresh cracked pepper into a bowl, and added some ground pepper. To this I added a healthy amount of cayenne and a fair amount off Himalayan sea salt. In a second bowl I mixed some Dijon mustard with some apple cider vinegar. This would be my base layer. In a foil covered baking dish I laid down a single baby back rib, and cut into the membrane with slices and knife pokes. To this I brushed on...

Chicken and Veggie Hibachi

It’s SPRING! Let’s Hibachi!!! Our Saturday night dinner. First hibachi of the year. Squash, zucchini, onions, mushrooms, bell peppers and chicken all sliced up. Rice cooked, then cooled. The hibachi sauce is simple, 1/4 cup water, 1/4 cup soy sauce. 1 TB Garlic, 1 TB Ginger. Black pepper and cook it down a bit. Yum Yum sauce is 1/2 cup mayo, 1 TB ketchup, garlic powder, paprika and onion powder. A bit of agave. Fire up your griddle and cook everything on a medium high heat with avocado oil or olive oil, holding off to ‘crisp up’ the rice till the end. Add the hibachi sauce as you cook everything to add flavor. Serve the rice. Top with veggies. Top with the chicken (steak, pork, shrimp…or just veggie) and sprinkle with the chopped...