Smoked Boston Butt (Pork Shoulder)

Have you ever smoked a butt? This piece of pig ass is also called a pork shoulder. It doesn’t seem to make much sense as to why the shoulder is called the butt…

Anyway, this can become your secret weapon. You can smoke a 5 or 6 pounder, shred it or chop it and have enough for several dinners, lunches and apps. I also separate the shredded pork into quart size freezer bags to use later.

This time, I used a typical wet rub.
Smoked Pork Butt

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Rubs are easy, customizable and versatile.

I let my butt sit out for about 20 minutes, rinsed and dried it, then rubbed it down.

THEN, she gets wrapped in bacon.
She’s so cute.

Wrap it up in foil…
Now, onto the smoker.
This was a 5 1/2 pound pork shoulder, so I anticipated about 7 hours, but it was done in about 6 1/2. You’ll want to keep an aluminum pan underneath the butt to catch the juices, and there should be plenty.
I kept my temp around 200-220, added dry hickory chips throughout, and it was perfectly done.

Let it sit for 20-30 minutes, then slice or shred. Make sure to freeze a pound or two individually for future recipes.

Then you can do things like this – Enchilada Pork over White Cheddar Grits – post coming soon!
Here’s your printable-

Smoked Boston Butt (Pork Shoulder)



  • Rub pork shoulder with wet rub, wrap with bacon and smoke for 5-7 hours, until done on 200-225 degrees.
  • Remove, let sit for 20 minutes, then shred.
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15 Off-The-Charts Delicious Corned Beef Recipes

It’s almost St. Patrick’s Day!

I absolutely adore corned beef. Made well, it can be one of the most tender and flavorful beef dishes.

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It doesn’t have to be just a sandwich; you can turn it into something unique. I tend to think outside of the box, so I love new spins on traditional recipes.

I’m definitely not trying to knock the tried and true, mind you, but sometimes a fresh idea can actually become a new tradition.
I’ve found 15 of the best corned beef dishes – some old, some new (Reuben Pachos!!), but they’re all fantastic. These could convert any self-proclaimed corned beef hater!

Go here to see my collection!

This article was originally published on Community Table/Parade Food online.


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Turkey and Chickpea Burgers with Dill Havarti

This post is sponsored by OXO. Product was provided, as well as a copy of Healthyish, written by Lindsay Maitland Hunt. All opinions are my own. #OXOBetter #healthyishcookbook

Who doesn’t love easy and delicious? Healthyish is a cookbook that focuses on delicious, doable recipes that are, indeed, “healthyish”. I love this book. So many things I’ve already bookmarked.

I made her turkey and chickpea burgers, and I was definitely impressed. They were absolutely delicious.
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In addition to the book, OXO sent me some fabulous kitchen tools; their Nonstick Pro Half Cookie Sheet,  Good Grips 4.5 Quart Glass Bowl, 2 Quart Silicone Collapsable StrainerSmooth Potato Masher, and Large Flexible Spatula.
My favorite tool, hands down, was the collapsible strainer. It collapses flat, and can be easily stored anywhere.
A close second is their Smooth Potato Masher. It’s an excellent tool – some potato masher don’t have enough sturdiness to really mash food the way it should. This one does the job beautifully.
You can never, ever have too many bowls. I have some go-to’s in my kitchen, and this is now officially one of them. The size is perfect for mixing, tossing, and even serving. It’s thermal shock resistant and oven, freezer and microwave safe. Can’t get much better than that.
These burgers were outstanding.
The chickpeas definitely stretched the ground turkey further. I loved them so much, I made two batches and individually froze a batch so we could take one out of the freezer whenever we want one!
The dill and havarti is so good on this, and dijon mustard is always fantastic.

Here’s your printable –

Turkey and Chickpea Burgers with Dill Havarti

Turkey and Chickpea Burgers with Dill Havarti


  • 1 {15.5 oz.} can chickpeas, rinsed and drained
  • 1 pound ground turkey
  • 1/2 cup breadcrumbs (I used gluten free)
  • 1 egg
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Sprinkle of cracked black pepper
  • 6 oz. sliced dill havarti
  • Toasted buns, mayo, mustard, lettuce, sliced tomato


  • Line a baking sheet with parchment paper; set aside.
  • Mash the chickpeas in a large bowl until there are no whole chickpeas left.
  • Using your hands, mix in the turkey, bread crumbs, egg, mustard, Worcestershire sauce, salt, and 1 teaspoon pepper.
  • Form four to six 1-inch thick patties and place on the lined baking sheet.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
  • Add the patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
  • Top each patty with a slice of cheese, cover, and cook until the cheese has melted, about 1 minute.
  • Serve the burgers on toasted buns with mayonnaise, mustard, lettuce, and tomato slices.

Here’s your pinnable!
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Smoked Chicken Nachos

I have always had a huge affinity for nachos. Not sure why, but I really love making them, and definitely love eating them. It might be because they’re like a blank canvas, and playing around with different things is always fun for me.

These nachos are special. Wait, no, more than special.

They’re damn special.

Special AF, if you will.
Smoked Chicken Nachos The chicken is smoked, which is one amazing element of these. The avocado – also smoked.

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I smoked chicken wings to get maximum flavor and tenderness for these nachos. I used a wet rub with cumin, chili powder, paprika, seasoned salt, etc.  This seasoning blend always works – I use it for tacos, burritos, taco salads, and whatever else I can think of to put it on.
Smoked Chicken Nachos When I make nachos, I don’t skimp on stuff.

I need ALL of it. It just doesn’t taste right unless all elements are there. Don’t you agree??

When you take a bite of one nacho, you should taste bad ass seasoned chicken, gooey cheese, beans and corn, crisp lettuce, tomatoes, sour cream, jalapenos, guacamole, and of course, cilantro.

I adore white cheddar. You can use whatever cheese you prefer; but this is ridiculously delicious.
Do yourself a solid and makes these ASAP.
With margaritas.

Here’s your printable-

Smoked Chicken Nachos

Smoked Chicken Nachos


  • 2 tbsp. cumin
  • 2 tbsp. chili powder
  • 1 tbsp. seasoned salt
  • 1 tbsp. cayenne pepper
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. sugar
  • 2 tbsp. canola oil
  • 1 lb. chicken wings
  • 2 avocados, halved and pitted
  • 2 jalapenos, sliced
  • 3 roma tomatoes, diced, separated (2 and 1)
  • 1/4 yellow onion, diced
  • 1 tsp garlic powder
  • 2 limes, squeezed
  • Sea salt
  • White tortilla chips
  • Salsa or pico de gallo
  • 3 cups white cheddar, shredded
  • 8 oz. canned black beans, drained and rinsed
  • 8 oz. canned shoepeg corn, drained and rinsed
  • Iceberg lettuce, rinsed and chopped
  • Black olives
  • Sour cream
  • Handful cilantro, roughly chopped


  • Combine cumin through sugar, add oil and stir until blended.
  • Brush wings with wet rub.
  • Add chicken, jalapenos and avocados to smoker, smoke until chicken is at least 160 degrees internal temp. You'll take the jalapenos and avocados off smoker a bit earlier; just use your judgment and turn halfway through.
  • Pull all chicken from bone, place in bowl and set aside.
  • Preheat oven to 425 degrees.
  • Make guacamole by combining smashed avocados with one jalapeno (dice it), 2 diced tomatoes, onion, garlic powder, cilantro, lime and salt to taste; refrigerate until nachos are out of the oven.
  • Make nachos; add tortilla chips to a sheet pan, add shredded chicken, cheese, salsa, black beans and corn.
  • Bake for 10-15 minutes, until cheese has melted and edges of chips are starting to brown.
  • Top with black olives, jalapenos, lettuce, remaining tomatoes, sour cream, guacamole and cilantro.


Smoked Chicken Nachos


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Twice Baked Jambalaya Potatoes

This post is sponsored by Zatarain’s. All opinions are my own.

It’s almost Mardi Gras time! If you aren’t familiar with it, let me give you the low down.

Mardi Gras – also called Fat Tuesday, refers to events of “Carnival”, beginning on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. This year, it’s February 9th through the 13th. It’s a huge celebration with parades, beads being thrown, and of course – food.

Want an easy way to enjoy the taste of Mardi Gras in your own home?

I’m about to show you!
Twice Baked Jambalaya Potatoes Continue reading

Jambalaya is a traditional (and delicious) hallmark of Creole cuisine. It’s one of my very favorites because it’s so versatile. Using Zatarain’s Jambalaya Mix and Zatarain’s Creole Seasoning, you can whip up a hearty and drool worthy Mardi Gras dish easily. It’s also easy on the wallet…(ssshhh – the taste does NOT reflect that).

Zatarain’s recently asked me to develop a recipe for Mardi Gras using their Jambalaya. I love Zatarain’s, so that was an easy yes.

Ya’ll know how much I love to make fun food, and one of my favorite things to do is to take a traditional recipe and change it up a bit. It’s so much fun spinning classic dishes into something new.

This one is not difficult at all, only a few ingredients, and you can have it on the table in no time.
Twice Baked Jambalaya Potatoes These are my Twice Baked Jambalaya Potatoes.

Aren’t they pretty?
You’ll love them! Take it from me – I was so happy with how they turned out, I had one for breakfast the day after making them.

As far as prepping the potatoes, my go-to method is to brush them with melted butter and roll them in sea salt, then microwave them for 5 minutes on each side. It’s so easy, and fast – AND – everyone will want to eat the potato skins along with everything else!!

Along with the printable recipe below, I’ve made a tutorial video for you! I like to make your life easier…

Twice Stuffed Jambalaya Potatoes


  • 4 Idaho potatoes, cooked (using your favorite method!)
  • 1 box Zatarain's Jambalaya Mix
  • 2 tbsp. canola oil
  • 1 lb. smoked sausage
  • 4 oz. sharp white cheddar, shredded
  • 4 green onions
  • Sour cream
  • Zatarain's Creole Seasoning


  • Preheat oven to 400 degrees.
  • To a sauce pan, add Zatarain's Jambalaya mix, 2 1/2 cups water and a tsp. of oil; bring to a boil.
  • While the rice is cooking, chop scallions, grate the cheese and slice sausage into roughly 1/4 inch slices.
  • Add oil to a large pan over medium high heat.
  • Add sausage, and sear for 1-2 minutes, then turn to sear the other side for same amount of time.
  • Add 1/4 cup of water to the pan, cover and reduce heat to medium low; sear for 5 minutes, or until done.
  • Remove sausage from pan.
  • Scoop out potatoes.
  • Place potato skins on a baking sheet and evenly distribute enough Jambalaya Mix to each one.
  • Top with sliced sausage, shredded cheese and bake for 25 minutes.
  • Remove from oven, top with sour cream, Zatarain's Creole Seasoning and scallions.
  • Enjoy!!

Here’s your pinnable ↓

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