Smoked Tri-Tip Sandwhich

Very tasty Smoked Dry Rub Tri-Tip sandwhich loaded up with avocado, marinated onions, vine ripened tomatoes and arugula tossed in buttermilk ranch served on a toasted bun.

 

Super Simple Sundae!

This Sundae is always a huge hit. I know it seems too simple to be amazing but the combination of the crunchy coconut and the scratch made chocolate sauce is simply perfect.

• For this recipe we will be using  chocolate sauce which can be purchased here on my web site.
• To start we need a quality  vanilla ice cream, a bag of coconut, and chocolate sauce.
• To toast the coconut, turn the oven to broil, lay the coconut out on a cookie sheet and cook for about 5 minutes.  Keep your eye on it so that it doesn’t burn. You will need to stir the coconut to keep it from burning. When the coconut is golden brown it’s done.
• Next heat the chocolate sauce in a sauce pan over medium low, stirring occasionally .
• Finally scoop the ice cream in a bowl, top with toasted coconut and chocolate sauce and enjoy. If you want to get fancy roll the ice cream in balls place in the freezer for a bit to harden, then roll in the coconut and top with sauce.
• I promise you that this is something people will rave about!

Simple Sundae

 

Finger Lickin’ BBQ Chicken

Tired of dry and boring chicken? Then this recipe is for you. This chicken is so easy and comes out amazing every time.

• For this recipe we will be using chicken rub and sweet savory bbq sauce.
• To start we need either boneless-skinless chicken breast or your favorite cut of chicken. I got some bone-in breasts on sale so that’s what I used in this recipe, however I usually use boneless-skinless.
• One key to make your chicken have amazing flavor all the way through is by brining it. This is simple but really helps the chicken come out amazing.
• To make a brine use 2 quarts cold water,  2 tablespoons of chicken rub, and 1/2 cup salt. Let the chicken sit in the brine in the fridge for about an hour. You can skip the brining if you are pressed for time but it really does add to the overall finished product.
• Remove chicken from brine and dry each piece with a towel. Sprinkle a generous amount of chicken rub on both sides of the chicken.
• I use my weber to grill my chicken. If you plan on using your grill get the temp up to about 400 degrees and cook breasts until they reach an internal temp of 160-165, turning once half way through cooking. I use the touch method to see when my chicken is done. Basically when it feels firm to the touch, but not hard it’s done.
• If you don’t have a grill put your grill pan in the oven with the oven on broil for about 10 minutes to get the grill pan hot enough to sear the chicken. Next place the chicken on your grill pan in the oven until it is done, turning half way through the cooking process.
• So now for the sauce. I like to add the sweet savory bbq sauce once the chicken has some good grill marks on it, this is usually about half way through the cooking process and is key because it helps lock in the juices of the chicken.  Apply the sauce to both sides and let it finish cooking. The chicken will come out really juicy and full of flavor!

Grilling Chicken

BBQ Chicken

 

Prosciutto Wrapped-Parmesan Crusted Chicken

This recipe is so flavorful and really is easy to prepare.

• For this recipe we will be using smoky rub.
• To start you will need 2 eggs, 2 chicken breasts, 6 thinly sliced pieces of prosciutto, 6 Tablespoons of parmesan and 1 Tablespoon of smoky rub.
• Place the eggs in a bowl and whisk. On a plate combine the Parm and smoky rub.
• Wrap one side of the chicken with the prosciutto (it’s ok if prosciutto overlaps onto the other side of the chicken).
• Dip the chicken in the eggs and then into the parm mixture. Meanwhile in a saute pan heat 1 Tablespoon olive oil, 2 Tablespoons of butter over medium until slightly brown and foamy.
• Add the chicken and cook until golden brown on both sides, if the chicken is thick you may need to finish under the broiler. You can also hammer the chicken flat before you start but I personally like my chicken thick so I usually finish under the broiler.
• This chicken is so flavorful and juicy and the smoky rub adds just the right amount of  smokiness to it.
• I paired it with some pasta and red sauce. but would be great with about anything.

Parmesan Crusted Chicken

Parmesan Crusted Chicken

 

Not The Same Old Omelet

OK so we have all had them..Bland Omelets. Here is a simple way to add some amazing flavor to your next omelet.

• For this we will be using the chicken rub.
• Start by whisking 5-6 eggs with about 1/4 cup milk, this makes the omelet nice and fluffy.
• Dice 1 tomato, about 1/2 onion and about 3 slices of deli ham.
• Apply a little olive oil to a pan over medium heat and saute tomato, onion and ham with about half a teaspoon chicken rub. Then transfer them into a bowl.
• Using the same pan, add the eggs and cook over medium heat.
• Next sprinkle a little chicken rub to the top of the omelet, add the sauteed ingredients and a little cheese (whatever type of cheese you prefer).
• After a couple of minutes the omelet will be set up on the bottom but will still be runny on the top. At this point put the omelet under the broiler of your oven for a couple of minutes until it is no longer runny.
• Now it is very easy to fold over the omelet, add a little more cheese and tomatoes to the top and there you have it! A perfect looking and tasting omelet.

Omelet

Cooking Omelet with Chicken Rub

 

Mouth Watering Tri Tip

Here is a quick way to make amazing Tri Tip:

• First start with a tri tip roast, I get mine form Costco.
• Before cooking apply a generous amount of beef rub to the roast wrap and keep in the fridge for up to 5 hours until ready to cook.
• Turn grill on high or place a broiling pan in the oven on broil for about 15 minutes to get really hot.
• Sear roast for about 5 minutes on each side, reduce heat to about 400 degrees and cook for about 20 minutes on each side , depending on the size of the roast.
• Remove roast and let rest on cutting board for about 10 minutes then thinly slice against the grain.

The beef rub brings out the flavor of the tri tip perfectly. I do have to warn you that once you have this tri tip it will ruin you for the steaks you get in a restaurant.

Tri Tip

Sliced Tri Tip