Breakfast Nachos


1 pound of cooked beef
(we use leftover bbq)
1 pound frozen potato nuggets
2 eggs, scrambled
1/2 cup diced red bell pepper
1/2 cup shredded cheese
Top with chopped green onions


Bake potato nuggets on a baking sheet according to package instructions.
Evenly layer the beef across the potato nuggets, then the scrambled eggs, red bell peppers, and shredded cheese.
Return to the oven for about 10 minutes or until the beef is heated through and the shredded cheese is melted.
Garnish with green onions.

Sausage Gravy

1 pound breakfast sausage
1/4 cup flour
2 1/2 cups milk
salt and pepper, taste

Cook sausage over medium heat for 7-9 minutes or until thoroughly cooked, stir frequently.
Stir in flour.
Pour in milk slowly, bring to a boil and cook until the gravy thickens, stirring constantly.
Take the heat down to a simmer and cook for 2-3 minutes.
Season to taste with salt and pepper.

Roasted Curried Cauliflower and Brussels Sprouts

1 head of cauliflower, cut into florets
16 oz Brussels sprouts, cut in half
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons curry powder

Preheat oven to 400 F.
Combine cauliflower, Brussels sprouts, and olive oil in a large bowl.
Mix together to evenly coat the vegetables with oil.
Add the salt, pepper, and curry powder.
Toss together.

Cover baking sheet with foil for easy cleanup.
Spread seasoned vegetables evenly across the baking sheet.
Roast to 20-25 minutes or until golden brown, stirring halfway.

Chicken and Broccoli Casserole

1 head of broccoli, cut into florets
3 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds chicken breast, cut into chunks
1/2 cup french onion dip
1 cup chicken stock/broth
1/2 cup panko bread crumbs
1/2 cup Italian mix shredded cheese
salt and pepper, to taste

Preheat oven to 400 F.
Bring a saucepan of lightly salted water to a boil.
Add broccoli and cook for 5 minutes.

Melt 2 tablespoons of butter in a pan.
Add the onion and cook for 3 minutes, until soft.

Add the chicken and cook for 10 minutes.

Layer the broccoli, onion, and chicken in a casserole dish and season with salt and pepper.

In a small saucepan, melt 1 tablespoon of butter and stir in the breadcrumbs.
Mix in the cheese and stir until melted.

Pour the chicken broth/stock and french onion dip over the chicken and vegetables.
Mix together.

Sprinkle the breadcrumb and cheese mixture over the top of the casserole dish.

Place the dish on a baking sheet into the preheated oven.
Bake for 25 minutes, until golden brown and bubbling.

Strawberry Thumbprint Cookies

1 cup butter, softened
1/3 cup sugar
1/3 cup light brown sugar, packed
1 large egg yolk
1 teaspoon strawberry extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon salt
Strawberry jam
Food coloring, if desired


Cream the butter and sugars together until light and fluffy, about 5 minutes.

Add the yolk and extract, mix until combined.

Add the dry ingredients in batches, mixing until just combined before adding the next batch. Add in food coloring at this stage if you wish to color the dough.

Scoop dough into equal portions and roll between your palms. Place on a cookie sheet and press an indention in the middle with your thumb. Chill the raw cookies for 30 minutes while the oven pre-heats to 375 F.

Pipe the jam into the cookies and bake for 10-13 minutes or until the edges are golden brown.

Broccoli and Potato Soup

32 oz vegetable broth
1 head of broccoli, florets
1 leek, sliced
1 clove garlic, chopped
2 Yukon gold potatoes, chopped
1 bay leaf
salt and pepper, to taste
croutons, garnish

In a large saucepan, add the vegetable broth, leek, garlic, potato, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add the broccoli florets to the soup and return to a boil.
Reduce heat, and simmer for 3-5 minutes, or until the potato and broccoli are tender.

Remove the bay leaf and discard.
Remove from heat and let cool for a little bit.
Transfer to a food processor or blender and process until smooth.
Return the soup to the saucepan and heat through thoroughly.
Season to taste with salt and pepper, and garnish with croutons.

Rocket Soup with Smoked Salmon (Arugula Soup)

1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
2/3 cup heavy cream
1 1/2 cups vegetable stock
10 oz arugula
4 fresh basil leaves
salt and pepper, to taste

Heat olive oil in a pan with high sides.
Add the sliced onion and sweat for a few minutes, until transparent and not changing in color.
Add the garlic and cook a few more minutes.

Add the heavy cream and vegetable stock.
Bring to a boil and then simmer for about 5 minutes.

Add the basil and arugula, setting aside a few pieces of arugula to garnish.

Allow mixture to come to a brief boil and then turn off the heat.

Blend until smooth, adding a little salt and pepper, to taste.
Return to pan and reheat gently, not bringing back to a boil.
Serve warm, garnished with smoked salmon and arugula leaves.

Smoked Pork Spareribs

Total Cook Time: 4 hours
Mesquite Smoked

2.5 pounds pork spareribs
Seasoned with Alamo Dust
Put in the smoker at 250 F

After 1.5 hours and an Internal Temperature of 145 F
applied some Raspberry Peach Chipotle Glaze
and wrapped in butcher paper

3.5 hours in with an Internal Temperature of 190 F
removed the butcher paper
applied some more Raspberry Peach Chipotle Glaze
put it back on the smoker for 30 minutes
to carmelize the glaze a bit
Internal Temperature sitting at 200 F when removed

You can let it go for longer, an hour will put you at a very nice spot and likely an Internal Temperature of 205, which is the highest we recommend leaving on for.

Smoked Salmon

Total Cook Time: 1 hour 30 minutes
Texas Smokehouse Post Oak

Sea salt
Rainbow Peppercorn
4 tablespoons Kalona SuperNatural butter

We are sticking to a basic recipe because the salmon will be used in other dishes and we don't want it to change the flavor of that dish.
With that being said, following this recipe will guide you into adding whatever you want extra and trying different variations.
Since we are only using three ingredients to go with the salmon, we chose the best butter we could find.

Instead of buying a whole salmon filet, we chose two center-cut pieces so that the salmon would cook evenly and could be done on a single cedar plank. Each center-cut salmon filet weighs 1 pound.

Melt the butter and let cool for a few minutes, then brush it across the top side of the salmon.
Sprinkle on your desired amount of salt, then pepper.

Once the smoker is at a steady 250 F place in the middle away from your hot spots if you know where they are. Otherwise monitor both pieces at once during the entire cook.

After 1 hour in the smoker brush on the other half of the melted butter from before. You will be more than halfway done with the cook at this point.
Your desired Internal Temperature for the salmon is going to be 145 F.
Make sure that you are monitoring both pieces at once so that you will know if you need to rotate the cedar plank to keep it at an even cook.

Smoked Beef Chuck Short Ribs

Total Cook Time: 6.5 hours
Mesquite Smoked

4.5 pounds Beef Chuck Short Ribs
Crawford's Barbecue Season All
Chupacabra Rub Brisket Magic

Start off the smoker at 275 F.

After 1 hour, use a mixture of apple cider vinegar and water to spray the ribs once an hour until wrapped.

Once the ribs reach 160 F, wrap tightly and return to the smoker.
In this case, it took just over 3 hours to come to temperature.
For the remainder of the cook, turn the temperature up to 300 F.

Once the ribs have reached 205 F Internal Temperature,
pull them from the smoker and let rest at least 30 minutes.