Pork And Sauerkraut Soup

20151027_165551Since I know my family heritage goes back to Czechoslovakia and Germany I have a love for German and Eastern European food.  This is a very simple dish to prepare and it is so amazing especially on a cold day.  Like most recipes the measurements do not have to be exact.  You can load this soup up any way you like.  I do recommend on loading up on the veggies.


4 Country Ribs
3 German Sausages (Brats) Cut Into Small Pieces
1 Large Onion Chopped
3 Carrots Chopped
3 Stalks Of Celery Chopped
32 Oz Of Sauerkraut
2 Medium Potatoes
4 Tsb Salt
4 Tsb Pepper
1 Tsb Parsley
1 Tsb Ground Thyme


In large soup pot take the ribs and fill pot up until ribs are covered in water and 
boil the heck out of them, approximately 2 hours.  After the ribs are tender,
remove and let cool.  Once they are cool pull all the meat off of them and put meat 
back into the pot.  Add all the remaining ingredients and bring back to a boil.  
Once the veggies are close to being soft (approximately 10 minutes) bring to a
simmer and allow to simmer for approximately 30 minutes.  You now have a bowl of
German/Eastern European Love.  Cheers !!!

My Signature Chicken Chesapeake


Chicken Chesapeake is a great meal to fix that simply takes a boneless chicken breast and combines it with what is basically a Maryland tradition of crab imperial.  Like any recipe the key is to use a good quality can of crab meat.  If it is from a country like Vietnam do not use it.  Only use crab meat that is from the USA.  This is also like my crab cakes that you need to keep the crab imperial simple and put a bunch of filler in it.  This is a simple yet great dish to prepare that I guarantee will have people smiling all over.


4 boneless chicken breasts
1 can of crab meat from the USA
Old Bay Seasoning
1 tsb or worcestershire sauce
1/2 cup of mayonnaise


In a mixing bowl combine crab meat, mayonnaise, worcestershire sauce and some old 
bay seasoning.  Take the chicken breast and butterfly it.  Take the crab imperial 
and fill the breast.  Fold over and sprinkle some old bay on both sides of the 
breast.  Lay tin foil over a cookie sheet.  Spray the tin foil with pam.  Place the
chicken into a preheated oven at 350 degrees.  Let cook for approximately 45 minutes
Towards the end feel free to put some butter over the chicken breast.  Cheers !!

Homemade Ham And Bean Soup


With fall in the air there is nothing like a pot of homemade ham and bean soup.  The secret to making an outstanding pot of ham and bean soup is in the ham hocks.  If you can find them use hocks that have not been previously smoked.  Include 1 hock that is a country ham hock.  If you do you will not need to add one pinch of salt the hock will season the soup itself.  I use a pressure cooker to cook the hocks but you can simply boil them to get the same results, the pressure cooker is simply quicker.


2 ham hocks unsmoked if you can find them
1 country ham hock
2 stalks of celery chopped
2 carrots chopped
1 medium onion chopped
1/2 teaspoon of ground thyme
2 cans of great northern beans or beans of choice


Place hocks in pressure cooker or pot of water.  If using a pressure cooker cook for 1 hour or in a pot of boiling water bring to boil and simmer for 3 hours or until 
tender.  Remove hocks from pressure cooker or pot and let cool.  Pull all the meat 
off the bone and disregard fat. Run your broth through a gravy separator to remove the fat from the broth.  Chop the meat into small pieces, add the meat and remaining
ingredients to the broth.  Simmer for approximately 1 hour.  

Sauasage Stuffed Zucchini Boats

Zucchini BoatsHere is a great idea that can be a side dish or your main entree.  It’s also a great low carb recipe.  You can bake them in the oven or as I prefer grill them.


4 Medium Zucchini
1 Pound Ground Sausage
1 Medium Onion Diced
1 Medium Bell Pepper Diced
2 Cloves Garlic Minced
1 Whole Tomato Finely Chopped
1 Tsb Worcestershire Sauce
1/2 Cup Mozzarella Cheese
1/2 Cup Parmesan Cheese
1 Tbs Oregano
1 Tbs Basil
1 Tbs Salt
1 Tbs Pepper


Cut the zucchini in halves, take a spoon and scrape out the inside so they look like boats. Chop the inside you scraped out into fine little pieces and set aside. In a skillet put a little oil in the pan and sautee sausage, onion, bell peppers, garlic, tomato and the interior of the zucchini. Sautee for approximately 8 minutes until the sausage is done. Transfer to a mixing bowl, combine with oregano, basil, salt, pepper, worcestershire sauce, salt, pepper, parmesan cheese and mozzarella cheese. Spoon into the zucchini and place in oven at 350 degrees for approximately 30 minutes until done or place on grill and grill them until done, approximately 15 minutes.



6 Can Soup

7 Can Soup

A simple to make soup which is spicy and great anytime of year.  I have seen other versions of this soup which uses canned chili.  I prefer to use fresh meat and spices, it makes such a difference.



1 Pound of Ground Beef
1 Small Onion Diced
1 Bell Pepper Diced
1 Red Bell Pepper Diced
1 15 Oz Can Of Corn
1 15 Oz Can Red Kidney Beans
1 15 Oz Can Pinto Beans
1 15 Oz Can Black Beans
1 15 Oz Can Diced Tomatoes
1 10 Oz Can Rotel
Velveeta Cheese
2 Tbs Chili Powder
1 Tbs Ground Cumin
1 Tbs Oregano
2 Tbs Salt
2 Tbs Black Pepper


Saute onions and peppers until soft approximately 5 to 8 minutes. Add ground beef, mix with veggies and cook until meat appears done. Add chili powder, cumin, oregano, salt and pepper. Add the diced tomatoes and rotel and simmer for approximately 10 minutes. Add the corn, pinto, kidney, and black beans including all the liquid in the cans.  Simmer for approximately 15 minutes.  When serving cut up some velveeta cheese and let it melt into the soup.  Serve with nacho chips or corn bread if you like, Cheers !!!!

Grilled Rack Of Lamb


Looking for something to throw on the grill.  A delicious rack of lamb most certainly does the trick.  With the weather warming up and the grills getting fired up here is something different and delicious.

2 Rack Of Lambs
1/2 Cup Olive Oil
6 Cloves Of Garlic Minced
2 Tbs Rosemary
2 Tbs Kosher Salt
2 Tbs Black Pepper
1 lemon
In a seperate bowl mix together olive oil, garlic, rosemary, salt, pepper.  Cut the lemon in half and squeeze all the juice out into the bowl.  Place the rack of lambs into a large freezer bag.  Pour the marinade into the bag and let the lamb marinate for anywhere from 2 hours to overnight.  Get your grill fired up at medium heat.  Place the racks of lamb on the grill.  You can eat this medium rare or as well done as you desire.  Approximate cook time for medium is approximately 20 minutes.  You will need to turn them occasionally.  You should let the rack of lamb rest for approximately 10 minutes before cutting the ribs apart.  Cheers !!!


Smoked Sirloin Tip Roast

20150308_174429When you want some great beef that is lean and juicy, a sirloin tip roast hits the spot.  This is so simple but the flavor is so good your tongue will slap the brain clean out of your head.  You can find a good tip roast at a butcher shop or Sam’s Club.  If you don’t smoke it you can simply prepare it in your oven.


1 sirloin tip roast 5 to 7 lbs
5 tsb kosher salt
3 tsb black pepper
5 tsb rub of your choice for beef
You want to take a roasting pan and create a rack.  To do this you can take a large onion and cut it into 4 big slices.  You can also do it with about 8 carrots.  Take the salt and rub it all over the roast.  Then do the same with the rub and then the pepper.  Place the roast on top of the onions or carrots.  Pour about 2 cups of water in the bottom of the pan.  Place the roast into the smoker or oven at 250 degrees.  It will take approximately 2 1/2 to 3 hours to get to 135 degrees depending on the size of your roast  for medium rare.  Cheers !!!!

Bolognese Sauce With Spaghetti Squash

20150303_163645Watching those carbs ??   He is a great meal that has all the taste of Italian without the carbs.  It’s very simple to prepare and gives you the taste of a great pasta meal without all of those carbs.


Prepare The Spaghetti Squash:
Pre-heat oven to 425 degrees. Take the spaghetti squash and cut in half.  Remove the seeds and the guts of the squash.  Rub inside and out with olive oil, place on a cookie sheet.   Place in oven and cook for approximately 30 to 45 minutes until soft.  Remove from oven, take 2 forks and scrape the squash out of the inside. 
Prepare the  Bolognese Sauce:
4 slices of bacon
1 medium onion
2 stalks of celery
2 carrots
5 cloves of garlic minced
4 Tbs of butter
2 Tbs of olive oil
1 lb ground beef
1 lb ground ground pork
1/2 lb ground chicken
1 12 oz can of beef broth
2 28 oz cans of crushed tomatoes
1 8 oz can of tomato paste
2 tsb if salt
2 tsb of oregano
2 tsb of ground sage
1/2 tsb of nutmeg
1 tsb of crushed red pepper flakes
1 cup of white wine
1 cup of milk
In seperate pan cook bacon until crisp, remove and cut into small pieces.  In large pot combine butter and olive oil.  Add onions, carrots, celery, garlic, and bacon pieces.  Cook until vegetables are soft, about 10 minutes.  Remove and drain, add the beef, pork and chicken.  Cook until it appears to be fully cooked.  Remov and strain grease.  Add beef broth and wine.  Simmer until it is primarily evaporated.  Add oregano, sage, red pepper flakes, nutmeg and salt.  Let simmer for approximately 15 minutes.  Add crushed tomatoes and tomato paste.  Bring to a boil and lower to a simmer.  Simmer for approximately 2 hours.  Add milk approximately 15 minutes before serving.  Now take the squash and put in a bowl and cover with sauce.  You now have a great Italian meal without all the carbs.  Cheers !!!!

Home Made Beef Vegetable Soup

20150301_161257I haven’t posted a new recipe for a while so today with it being a winter wonderland outside is a perfect day to make a pot of home mode beef vegetable soup.  Like most of my recipes the measurements are apporximate and of course vary the measurements to your liking.  I recommend to use as many fresh vegetables as possible.

4 lbs Chuck Roast
2 Tsb of Vegetable Oil
1 12 oz can Beef Broth
4 Cups Of Water
1 Medium Onion Diced
3 Carrots Diced
2 Stalks Celery Diced
1 Medium Potato Diced
1/4 of a Head Of Cabbage Diced
1 Handful of Fresh Green Beans, cut into small pieces
1 Small Bag of Frozen Peas
1 Small Bag of Frozen Lima Beans
1 Small Bag of Frozen Corn
1 12 oz Can Of Crushed Or Diced Tomatoes
1 8 oz Can Of Tomato Paste
1 Tsb of Minced Garlic
2 Tbs of Parsley Flakes
1 Tsb of Ground Thyme
5 Tsb of Salt
3 Tsb of Pepper
2 Bay Leaves
Cook the chuck roast until very tender.  I use a pressure cooker.  Chop the meat into small pieces.  Take the remaining broth and strain the grease from it and save.  Chop all fresh vegetables and put in large pot.  Add vegetable oil and cook the fresh vegetables until about half soft.  Add the left over beef broth and bring to boil.  Lower and simmer the vegetables for approximately 5 minutes.  Add garlic, parsley, thyme, salt, pepper, bay leaves, crushed tomatoes, tomato paste, beef broth and meat. Bring back to a boil and then add the frozen peas, corn, and lima beans.  Let the soup boil for approximately 5 minutes and then simmer for approximately 1 to 3 hours.  Add salt and pepper to your desire.  You can also add some hot sauce if you like.  Cheers !!!

My Award Winning Spicy Dark Chili


This is the recipe I entered into a chili competition in Waynesboro PA.  It won the people’s choice award.   For the competition I used pinto beans.  I call this dark chili because most of the key ingredients are dark in color like dark beer and brown sugar.  When tasting this recipe you should notice that it is hot clashing with sweet.  Please take note that when I make chili I don’t measure out ingredients.  You put the spices in to your liking.  The measurements given are approximate and you can use any kind of peppers you want.

2 lb chuck roast fat trimmed and cut into small pieces
1 lb of ground beef
5 links of chorizo sausage squeezed from casings and crumbled into small pieces
1 medium onion chopped
1 sweet red bell pepper chopped
4 habanero peppers chopped
2 poblano chili peppers chopped
6 jimmy nardello chili peppers
2 12 oz bottles of dark beer (guiness works great)
2 8 oz cans of tomato paste
1/4 cup of dark chili powder
1/8 cup of red paprika
1/8 cup of ground cumin
4 tbs oregano
4 tbs of cayenne pepper
1/4 cup of brown sugar
3 cans of beans  (optional)
In large soup pot add all the meat, peppers and onion.  Simmer for approximately 20 minutes until meat is cooked and vegetables are soft.  Add the 2 bottles of dark beer and continue to simmer for apporximately 10 minutes.  Now add the 2 cans of tomato paste, spices, and brown sugar.  Let simmer for at least 1 hour.  If you like beans in your chili add them before serving. 
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