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Category : Recipe

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Bacon Double Cheeseburger Tater Tot Hotdish Recipe


  • 1 lb ground beef
  • frozen tater tots
  • 1 white onion, diced
  • 8 oz bacon, chopped
  • 5-7 baby dill pickles, chopped
  • 5 slices of yellow America cheese
  • 4 slices of white American cheese
  • salt and pepper
  • garlic powder

Optional Toppings

  • sliced pickles
  • burger sauce

Preheat oven to 425 degrees. In a cast iron skillet, crisp up chopped bacon. Remove bacon bits. Keep the bacon drippings in the pan and drop in the chopped onion. Sauté until soft, 5-7 mins. Once onions are soft and translucent, add in ground beef. Brown that up for 7-9 mins or until there is no pink showing. Turn off the heat. Add in 2 slices of Kraft American cheese, chopped baby dill pickles, and bacon bits. Season with garlic powder, salt and pepper to your liking. Mix everything until combined.

Top the mixture with 3 more slices of Kraft America cheese. Then top that with tater tots. We used about half a bag for our 8″ skillet.

Bake for 30 mins. Remove from oven and top with white American cheese and a few sliced pickles. Bake for an addition 3-5 mins or until cheese is nice and melted.

We topped ours with a drizzle of burger sauce. Enjoy!

*Notes : Just like when we make cheeseburgers at home, we recommend Kraft yellow American cheese and Land O’Lakes white American cheese. We find that those melt very nicely.

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Roasted Tomato Soup Recipe



  • 3-4 lbs tomatoes
  • 4 cups chicken or vegetable broth
  • 1 white onion, diced
  • 1 head garlic
  • 3-4 slices of bacon
  • 2 tbsp balsamic vinegar
  • 1/4 fresh basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1/4 cup heavy cream
  • 2 tbsp olive oil
  1. Preheat oven to 400 degrees. We used a combination of Roma tomatoes and large on the vine, red tomatoes. Halve the Roma tomatoes and quarter the larger ones. Place on a lined baking sheet and drizzle olive oil on the tomatoes. Season with salt and pepper. Also chop the top portion of the head of garlic to expose the cloves and coat with olive oil, salt and pepper. Roast tomatoes and garlic for an hour.
  2. When there is about 20 minutes left on the roasting, slice your bacon strips into 1/2 inch pieces. In a dutch oven or large pot, brown the bacon. Once browned, remove bacon from the pan and set aside. Keep the drippings in the pan and use that to sauté the onion. Sauté for about 5-7 minutes or until the onions are soft and slightly golden. Deglaze the pan with balsamic vinegar.
  3. At this point, the tomatoes and garlic should be done roasting. Squeeze the garlic cloves into the pan with the onions. Add oregano, thyme and broth. Bring this to a boil. Then add basil and the roasted tomatoes. Drop heat and simmer for 10-15 mins.
  4. Using an immersion blender,  blend the soup in the pot until smooth.
  5. Turn off heat and stir in heavy cream.
  6. Serve with the crispy bacon and a drizzle of olive oil on top. We topped our with some garlic bread cheese and paired it with a grilled cheese sandwich. Enjoy!

White Chicken Chili Recipe


  • 3 cups chicken, cooked and shredded
  • 1 cup corn (we used canned)
  • 4 cloves garlic, minced
  • 30 oz Great Northern or cannellini bean
  • 8 oz green chilies
  • 2 jalapenos  diced
  • 1 lime, juiced
  • 1/2 tsp oregano, dried
  • 1 yellow onion, chopped
  • 4 cups chicken broth
  • 1/2 tsp ancho chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 and 1/2 tsp cumin
  • 4 oz cream cheese

Toppings (optional)

  • Corn chips
  • Monterey Jack Cheese
  • Sour Cream
  • Cilantro
  • Jalapeno Slices
  1. Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth. Set aside. In a Dutch oven or heavy pot, melt butter along with oil over medium heat. Add onions and jalapenos. Sauté until softened, 4-6 minutes. Add garlic and sauté for another minute.
  2. Then add the pureed beans and broth mixture, remaining broth, remaining beans, green chilies, corn, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika and cayenne pepper. Bring this to a boil and drop heat to a simmer.
  3. Cook for 25-30 minutes. Make sure to stir occasionally.
  4. Add shredded chicken and simmer for an additional 10 minutes.
  5. Turn heat off and stir in cream cheese.
  6. Serve with toppings of your choice. We used sour cream, blue corn tortilla chips and sliced jalapenos. Cheese and slice avocado would be good toppings as well. Enjoy!
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Wagyu Ragu Recipe


  • 2 lbs short ribs
  • 1.5 tbsp olive oil
  • 2 large carrots, peeled and diced
  • 1/2 large yellow onion diced
  • 1 stalk of celery diced
  • 4 cloves garlic, finely chopped
  • 3 oz tomato paste
  • 1/2 cup dry red wine
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh sage leaves
  • 6 sprigs of fresh thyme
  • 1 bay leaf
  • 8 oz crushed tomatoes
  • 1 cup of beef stock
  • salt and pepper to taste

Short Rib Ragu Pasta

  • 12 oz pasta
  • 1/4 cup heavy cream
  • 1/4 grated parmesan

Add olive oil to a large, heavy bottom pot over medium-high heat. Season the short ribs with salt and cracked black pepper. Once the pan is hot, sear the short ribs until you get a nice brown crust. About 3-4 minutes per side.

Remove the short ribs from the pot and set aside. You’ll want to drain all but 1 tablespoon of the fat/oil left in the pot. In the same pot add carrots, onions and celery. Season with a dash of salt and pepper. Cook for about 15-20 minutes or until the mixture is deeply brown. Make sure to stir occasionally. Then add the garlic and cook for another 1-2 minutes. Add the tomato paste and stir to coat the mixture in the pot. Cook for 2 t0 3 minutes. Pour in the red wine to deglaze. Use a wooden spoon to scrape up any brown bits that formed at the bottom of the pot. Reduce down until the wine is almost completely absorbed, about 3-4 minutes. Then add in the herbs, crushed tomatoes and beef broth.

Give that a stir and add in the short ribs. Bring the mixture to a boil. Reduce the heat to low. Cover and simmer for 2.5-3 hours (stir occasionally) or until the short ribs are fall-apart tender. If the ragu becomes too thick, add more water/broth.

Carefully transfer the short ribs to a plate. Using tongs or a couple of forks, shred the short ribs into bite size pieces. Discard the bones. You can now remove and discard the spent herbs – bay leaf, rosemary and thyme stems. Return the shredded short ribs back to the pot and stir.

Short Rib Ragu Pasta

Bring a large pot of water to a boil. Add pasta and cook accordingly. We tried this wagyu ragu with gnocchi and campanelle pasta. Save 1 cup of the pasta water and drain the pasta. While the pasta is cooking, add about 2 cups of the wagyu ragu into a skillet and bring up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat.  Once the pasta is done, add to the skillet with the meat sauce. Toss to coat. Add in pasta water to loosen up the pasta as needed. Cook for 1-2 minutes to allow the pasta and sauce to unite together.

Top with additional parmesan cheese and enjoy.

We purchase our high quality meat from J. Morten’s Meat Market . Check out our article here for more information.

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Tomato Tart


  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • 6 oz feta cheese
  • 1/4 cup greek yogurt
  • 2 tbsp olive oil
  • 1 garlic clove
  • 2 tbsp fresh dill, chopped
  • 2-3 heirloom tomatoes, sliced into quarter inch rounds
  • 1/2-1 cup cherry/grape tomatoes, sliced in half
  • 1-2 tsp capers
  • 1 medium onion, caramelized
  • salt and pepper

Preheat the oven to 425 degrees. Using a rolling pin, gently smooth out the creases on one sheet of puff pastry. Score a 1 inch border around the edge of the sheet using a knife. Do not cut all the way through. Next prick holes all over the center using a fork. Then brush the entire sheet with egg wash. Bake about 15 minutes. It should be puffed and golden. While that is baking, prepare the whipped feta. Add feta cheese, greek yogurt, olive oil, garlic and dill to a food processor. Process until combined and smooth. Set a side. Once the puff pastry is finished baking, take the back of a spoon and press down the center. Top the center with the feta mixture and then the caramelized onions.


Now arrange your tomatoes on top. We used an assortment of tomatoes that we found at the local farmers market. Season the tomatoes with salt and freshly cracked pepper. Garnish with more dill, capers and a drizzle of olive oil.

Dig in!


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Red White and Blue Cobbler


  • 4 tbsp unsalted butter, divided
  • 1/2 cup plus 3 tbsp sugar, divided
  • 3/4 tsp salt divided
  • 2 tbsp cornstarch
  • 2 tsp orange zest, divided
  • 1 1/2 cup mixed berries (we used blackberries and blueberries)
  • 1 1/2 cup white peaches, pealed and sliced
  • 1 cup strawberries, halved
  •  1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup whole milk
  • optional: whipped cream, ice cream or condensed milk

Preheat oven to 400 degrees. Grease a 12″ cast iron pan with 1 tbsp of butter. Rinse and prepare your fruit. We placed the berries, peaches and strawberries into separate bowls. We used frozen strawberries but fresh will work just as good. In a large bowl whisk together 1/2 cup sugar, 1/4 tsp salt, cornstarch and 1 tsp of zest. Divide the mixture between the 3 different fruit bowls and toss. Stir a dash of vanilla and lemon juice into each bowl. Pour each mixture into the cast iron.

In another bowl add 2 tbsp sugar, remaining zest, flour, baking powder and  1/2 tsp salt. With a pastry cutter, cut in 3 tbsp of butter until you get peas size clumps. Stir in milk to soften the dough. Spoon the dough over the filling. Finally sprinkle with remaining sugar and bake for 35 minutes.

Enjoy with some whipped cream or a scoop of ice cream. We didn’t have either so we improvised and drizzle some condensed milk over the top and it was delicious! Have a safe Independence Day!

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Summer Pasta Salad with Chicken


  • 8 oz Rotini pasta
  • 1 cup grape tomatoes, sliced in half
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup red/orange pepper, diced
  • 1 cup broccoli, blanched
  • 1/3 cup red onion, diced
  • 1 cup mozzarella pearls
  • 1/4 cup kalamata olives, sliced in half
  • 1 pound chicken breast
  • 1/4 cup Italian dressing
  • juice of half a lemon
  • salt and pepper to taste

This recipe is really simple and easy to put together. Cook your pasta according to the package directions and drain. For the chicken breast, we just seasoned ours with our favorite seasonings and seared each side for 5-minutes on medium-high heat. Let that rest for about 5-minutes and then dice into bite sized pieces. Put everything into a large mixing bowl and stir to combine.

Just like that, you’re done! We ate ours over a bed of arugula. You can adjust any of the ingredients to your liking. We think next time we’ll switch out the mozzarella and toss in some grated parmesan instead. Shrimp would be a nice substitute for the chicken. Other veggies you could add to this are cucumber, asparagus or zucchini. Let us know what you put in your salad!

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Crab Fettuccine Recipe

If you tuned in to the launch of @wevetriedit’s TikTok, you’ll see that we scored 5 lbs of hand picked snow crab meat. The crab was packaged into 2.5 pound frozen blocks that consist of leg meat as well as small clumps of delicate crab meat. With the 2.5 pounds, we were able to stretch that into 3 different dishes. This crab fettuccine dish was one of them.


  • 8 oz fettuccine
  • 1/2 lb crab meat
  • 3 tbsp butter
  • 1.5 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup white wine – Chardonnay
  • 2 tbsp lemon juice, about half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated parmesan cheese
  • 1 tbsp dried parsley
  • salt to taste

Bring a large pot of water to a boil. Salt the water and cook the pasta according to the package directions. We used fettuccine. Angel hair or spaghetti noodles would work well for this recipe as well. Drain and reserve 1 cup of the pasta water. While the pasta is cooking, heat up a large skillet on medium to high heat. Put in the butter and olive oil. Drop in the garlic and sauté for a couple minutes until fragrant and golden brown.

Next add in the white white, lemon juice and red pepper flakes. Bring to a boil and then simmer for 5-8 minutes until the liquid reduces by half.

Toss the noodles in the sauce.  Add pasta water 1/4 cup at a time if needed to loosen up the pasta. Add the parsley and crab meat and gently fold into the pasta until combined. Next add parmesan cheese and salt to taste.

Dish up, top with more parmesan and enjoy!




Ham Tetrazzini Recipe


  • 12 ounces spaghetti
  • 2 tablespoons butter
  • 1/2 medium onion, diced
  • 8 ounces mushrooms, sliced
  • 1 can condensed cream of chicken soup
  • 1/2 cup milk on Step 3 and 1/2 cup on Step 4
  • black pepper to taste
  • 2 cups diced ham
  • 1/2 cup frozen peas (cooked)
  • 1 cup shredded mild cheddar cheese
  • 1/4 cup shredded Parmesan cheese

Cook spaghetti according to package directions.

Melt butter in a large skillet. Add onion and mushrooms, cook until onion is soft and mushrooms are browned.

Add soup, milk, and pepper to the skillet and mix well.
Add ham, peas, mild shredded cheddar cheese, and Parmesan cheese, milk and stir until cheese is melted.

Add drained pasta to the pan and mix well.  Season to taste with salt (taste first, your ham may have enough salt.) and serve.
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Grandma’s Unstuffed Cabbage Roll Soup

Our grandma’s cabbage rolls was one of our favorite things to eat growing up. We decided to take her recipe and turn it into a soup and it turned out so delicious.  Lets get started!


  • 1 lb Italian Sausage
  • 1 lb lean ground beef
  • 1 head of cabbage, chopped
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 cup converted rice, uncooked
  • 2 cans (8 oz cans) tomato sauce
  • 1 can rotel
  • 1 can of dice tomatoes
  • 4 cups beef stock
  • 3 tbsp brown sugar
  • 1 bay leaf
  • salt and pepper to taste

First brown the ground beef and Italian sausage. We used lean beef so the soup won’t turn out too greasy. If you aren’t using lean beef, make sure to drain some of the fat out. After the beef and sausage are browned, add in the diced onion and garlic. Sauté for 3-5 minutes until the onions become translucent.

Next add in the chopped cabbage. We roughly chopped ours into 1 inch pieces. Give that a stir and cook for another 3-5 minutes until the cabbage is slightly wilted.

Then add in the remainder of ingredients : beef stock, tomato sauce, dice tomatoes, rotel, brown sugar, bay leaf and rice.

Give that a good mix and bring to a boil. You’ll then simmer this for 30 minutes, covered.

We kept ours on the thicker side. You can definitely thin it out with more broth if you’d like. Give it a taste and then season with salt and pepper to your liking.

We served ours with some plain ol’ white bread and butter, just like grandma would have with her cabbage rolls. It turned out thick and hearty.  Exceeded our expectations for the first time doing this route.