Zatarain’s Product Review- Lemon Pepper Fish Fri

Zatarains Lemon Pepper Fish Fri

I know it looks like I have a typo in the title of this article, but that is actually how Zatarain’s spells this product… Fish “Fri” instead of Fish “Fry”. Strange trademarked spelling aside, I saw this in the store next to the seafood case and thought I’d give it a try. So, without further ado, this is a Zatarain’s product review on their Lemon Pepper Fish Fri.

I live in the Pacific Northwest, where salmon is the most popular fish. I know it’s blasphemy, but it is not my favorite. It is a pretty fishy fish. I have had it a couple times when the flavor had been tamed down and masked a bit, but overall it is just too strong for me. Luckily salmon isn’t the only fish in the sea, or river, or lake.

Lets Get Healthy!

Salmon Fillet

As part of our effort to become more healthy as we get older, we recently decided to try to add more fish to our diet. Honestly, this is something we have tried to do in the past without success, but we are trying again. The thing is we live right next to a couple fishing spots, so our goal is always to go catch dinner. Apparently, however, we suck at fishing.

Our lack of ability to fend for ourselves forces me to suck it up and go the store and buy fish…which just kills me. Because I have to do this, I almost always end up buying whatever mild tasting fish is on sale, and that is generally tilapia or swai fillets.

A few times I have sprung for tuna, swordfish, or shark steaks, because I have had them at restaurants where they were delicious. Sadly though, I have not seemed to master the cooking of these hearty fishes yet. Don’t get me wrong, I will keep trying, but I haven’t accomplished anything worth sharing so far, except possibly amusing “fails”.

With that being said, I went ahead and bought 3 Swai fish fillets and the Zatarain’s Lemon Pepper Fish Fri to get us going in our weekly fish dish endeavor.

Zatarains Fish FriThe back of the box gives directions for frying or baking the fish. As I said, we are attempting to be a bit healthier, so I decided to bake the fillets. The instructions said to rub the fish down with oil and evenly roll the fish in the batter, covering the whole fish.

It then says to spray the shallow baking sheet with cooking oil and to spray the top of the fish with cooking oil also. The box additional says to preheat the oven to 450 and cook for 15 minutes. Me being who I am, I questioned the temp and time for these fillets. The picture on the box shows a much thicker kind of fish than the super thin fillets of Swai I had putchased, and I worried that they would over cook.

So, I looked online for how to cook Swai fillets. Everything I found said to cook them at 350 for 10-12 minutes. I thought that sounded more realistic, so I went with the latter…I was wrong.

After 11 mins the fish were still totally wet and nowhere near done, so I added another 4 mins. Still not done, added another 3 mins. Still not done. then I turned the heat up to 400 and did another 4 mins, then another 6 mins. At this point I called them done. Needless to say, I probably should have stuck to the instructions on the box.

Smashed Potatoes

All of that aside, the fish was finally done. It was still not a crisp outer batter by any means, but had reached edible, and we were hungry. Along with this meal I also tried something else I had never tried, smashed potatoes. I have seen them on cooking shows a couple times and they looked delicious. I thought they would go well with the fish.Boiling Yukon Gold Potatoes

Before putting the Swai in the oven I had boiled 10 small Yukon Gold potatoes and then set them aside to cool. Then when I put the Swai in I started frying the smashed potatoes, thinking I had timed everything perfectly. Of course not realizing the fish would take like 3 times longer than anticipated.

Hilariously, I had a really hard time with the potatoes. First of all, I boiled way too many. I tried to estimate how many would fit in my pan, and came up with the number of ten potatoes. This was a big miscount on my part, as I, for some reason, failed to realize that smashing the potatoes would make them much wider and therefore take up much more room in the pan…duh.

In the end, it actually turned out ok that I made extra potatoes though, because they were totally falling apart. I think maybe I over boiled them just a little. They did not look like the beautiful ones I had seen on TV, that’s for sure. I managed to get 4 decent sized mostly in tact smashed potatoes out of my original 10.

I fried them up. They came out tasty, but not really what I had imagined. I will have to keep working on that recipe. The crummy thing was though that they were done way before the fish, so they just sat there and got cold. But anyways, back to the Zatarain’s…

Zatarain’s Lemon Pepper Fish Fri

I had a hard time getting the fillets off the foil I cooked them on. I had to really work it to get them off, but I finally did it with only leaving a couple little bits stuck to the foil. Can’t say for sure, but maybe this wouldn’t have happened if I had followed the cooking directions.Baking Battered fish Fillets

Ok! Everything is done, Yay! So, we got together our plates. Some breaded baked swai fillets, a couple smashed potato crumbles, and some green beans.

The fish was actually pretty good, but it was a little bit salty. Also, it was unexpectedly somewhat spicy. That was totally fine with me, but I was worried I would be the only one who could eat it here. The box did not warn of spiciness at all. It is called Lemon Pepper Fish Fri. That does not lead me to believe there would be any heat to it all.

All in all, it was a pretty good batter, and I would use it again. We both decided it would be a really great batter if you were making fish sandwiches. Adding some bread and mayo or tarter sauce would tame down the saltiness well. We ended up using a garlic aioli that really paired well with the fish and the potatoes.

My Zatarain’s Product Review Final Thoughts

In conclusion, I would recommend giving the Zatarain’s Lemon Pepper Fish Fri a try. I do recommend following the instructions on the box though, and just keep an eye on you fillets. They may need a little more or less time, depending on their size and thickness.Fish, Potatoes, and Green Beans

Just be aware that it may be a little salty, so don’t add any seasoning to the fish at all. Also it is a little spicy (which I really liked). If you have used this product, or use it after reading this article, I would love to hear your thoughts and opinions. Please feel free to comment below. Thanks, and talk to you soon!




Delicious Homemade Breakfast Burrito Recipe

Delicious Homemade Breakfast Burrito

Since moving out of the Los Angeles area years ago there are several foods I miss wholeheartedly and am always in search of…a great breakfast burrito is definitely in the top 5. I don’t know why it is so hard to make and sell a decent breakfast burrito around here, but it feels like a conspiracy against me. So, just like I have had to do with many of my favorite foods from Cali, I now have to make them myself. Since, we recently made ourselves some again, I thought I would share my delicious homemade breakfast burrito recipe with you all today.

These breakfast burritos can be made with a variety of meats like chorizo, leftover steak, carne asada, sausage, or ham. Today though I will be going over how I made my last batch of breakfast burritos where I used ham and sausage, and let me tell you they came out totally awesome!

A Little Sausage

We had about half of a ham steak in the freezer from a breakfast a few weeks back, so I defrosted that along with half a log of Jimmy Dean breakfast sausage we also had in the freezer. I probably should clarify that I do not generally buy the pre-made sausage links. I buy the the little chubs of sausage. I have bought the “brown and serve” links in the past when I am out camping and desperate for breakfast meat only to find that is all the camp store offered. But as a general rule I make my own patties or crumbled sausage at home.Cooking Breakfast Sausage

Just as a side note, the last couple times I have tried to be thrifty and bought off brand sausage chubs I found little hard pieces in my patties or breakfast burritos. So, I recommend just sucking it up and getting a trusted name brand like Jimmy Dean, or you can get some from your local butcher.

For the ham I buy the bone in ham steaks from my local grocery store. I was never really a big ham person (well, I’ve always been a big ham), but the past couple years every so often a nice chunk of ham steak all fried up with a little caramelization sounds delicious. This is one of the many things that I have suddenly started to like as I get older.

Ham is nice because if you don’t use it all you can just save the rest for later. It freezes well, and defrosts very easily. I probably wouldn’t leave it frozen for a really long time, but I haven’t had any issues with around 2-4 weeks at a time.

Back to the Burrito

Ok, so lets get to putting this yummy breakfast burrito together. Here is what you will need for this recipe:


  • About 1/2 Ham Steak- cubed
  • 1/2 Sausage log (about 8oz)
  • 3 Eggs
  • 1 large or 2 smaller Potatoes- cubed
  • 1/2 cup shredded Cheddar
  • About 2 tablespoons Cilantro- chopped
  • A can of Pinto Beans
  • 2 Large Flour Tortillas
  • 1 diced Jalapeno (optional)
  • Salsa


First thing I do is the potatoes. They take the longest, so I like to get them out of the way. I prefer to dice them up really small. They cook faster and it helps make the burrito more cohesive when you don’t have occasional bites that are just a big chunk of potato.Breakfast Potatoes

You can peel them if you want. but I hardly ever do that. Just scrub, dice, and fry. Put about 2 or 3 tablespoons of Canola Oil in the pan and throw in the potatoes. Then crank it up to high. Add salt, pepper, garlic powder, and paprika. Once it is hot and sizzling, turn down the temp to medium and put a lid on it.

Stir it every few minutes to make sure it doesn’t stick. Once the potatoes are done, take the lid off and brown them a little so they have a nice layer of crispy goodness on at least one side of each little piece if possible.

If you have two frying pans you can cook the sausage at the same time as your potatoes. So, in a separate pan on a different burner put your sausage in the pan (no oil) and break it up using a spatula. Cook it on medium. Stir, flip, and continue to break it into smaller chunks frequently. Continue to cook until done and at least little browned tastes best.

While you are cooking your potatoes and sausage you can shred your cheese and chop your cilantro and jalapeno.Ham and Jalapeno

Once your potatoes and sausage are done you can clean and reuse those pans to fry your ham cubes in one pan (no oil needed), and crack, whip, and scramble the 3 eggs in the other pan. I recommend stirring in some salt and pepper to your eggs before they are cooked, either in the bowl when combining your eggs, or just after your pour them into the pan.

Tip: If you add just a tiny bit of water to your eggs when stirring them it makes them come out fluffier in the end. Also, do not over stir eggs, just mix with fork gently to combine white and yolk.

When you are cooking your eggs you can pop your pinto beans in the microwave. Keep them in their juice and pour them in a microwave safe bowl. Put a paper towel over it so it doesn’t splatter inside your microwave. I like to heat them them for a minute and stir and then do another minute or two.

Depending on the brand of pinto beans, sometimes the beans are still a little firm. So just make sure to heat them up long enough to soften the beans appropriately.Scrambled Eggs

Side note: One of my favorite things ever is squeezing fresh lemon juice into my pinto beans (with their natural juices) and dipping a tortilla into it…So freakin’ good! (It is the only thing that I can do to ease my cravings for El Pollo Loco- which is an awesome Mexican broiled chicken chain that I also now live far away from and often long for…I have totally stopped typing for like 3 minutes now. Just zoning out and thinking about El Pollo Loco..mmm…)

Ok, I’m back. No more day dreaming for now.


  1. Dice and Cook Potatoes
  2. Cook Sausage
  3. Shred Cheese
  4. Chop Cilantro
  5. Chop Jalapenos
  6. Fry Ham
  7. Cook Scrambled Eggs
  8. Heat up Pinto Beans

Putting it all together

Ok, all your ingredients are ready. Time to build your burrito! You can really do it in any order you like. Just remember to do just a little of each item and you will end up with a giant burrito. I say this, because without fail I always put more than I should and then I can’t wrap my burrito. It is really crazy how the ingredients add up and fill that tortilla super quick.

Don’t forget to top off your pile of yummy goodness with some fresh salsa or Pico de Gallo. Of course you can make your own or buy your favorite fresh salsa from the store. My favorite store bought salsa is Salsa Hecho in Pacific Northwest. You can check out my review on that by clicking here. But I often times just make my own Pico de Gallo instead.

I like to try to tuck and roll the tortilla so I can pick it up and eat it, but if you can’t get that to work you can always eat it with a fork.

Spicing Up Your Delicious Homemade Breakfast Burrito

As I mentioned earlier, throwing some freshly diced jalapeno can add a nice little kick. Personally, I like to also add hot sauce. As my website states, I love the Hot Sauce!Delicious Homemade Breakfast Burrito

For most breakfast foods my favorite hot sauce is the good ‘ol stand by- the original Tabasco. However, I have been on a big Melinda’s Habanero kick lately. It is really a tremendously delicious salsa with a nice spice to it. Not overwhelming, just perfect really! You can check it out in my Hot Sauce Shop!

I hope you enjoy the information here. I know you will love your Delicious Homemade Breakfast Burrito!

If you have any questions, comments, or suggestions I would love to hear from you! Please feel free to leave a comment below and I will get back to you asap. See you soon!






What to Do With Leftover Chicken- The Best Potato Skins Ever!

What to Do With Left Over Chicken

As I mentioned in my previous post highlighting my Oven Baked Whole Chicken Recipe, I often buy and cook a whole chicken just so that I can use the leftovers. Today I am happy to share with you my favorite thing to do with leftover chicken. This is my secret recipe for the best potato skins ever!

Although I have been making these for like 20 years, they are originally inspired by a recipe from a restaurant we used to frequent when I was a kid, named Peppers. It was in Monrovia or Arcadia, CA. It is probably still there, but I wouldn’t be confident that they still make things like they used to. They might, but nevertheless, I live very far away from there, so I make my own potato skins now.

The SearchChasing the Dragon

Since my love for these delicious treats began when I was under 10 years old, I have ordered potato skins at restaurants all over the place for many years. Pretty much every time I see them on a menu I order them in hopes that I can find somewhere to get that meal I remember loving so many years ago. Needless to say, I am chasing the dragon, and have never found anything even close. Thus, as I said, I am forced to just make them at home for myself.

The Sadness

Nothing is more disappointing to me than ordering potato skins somewhere in excited anticipation, just to receive slivers of overcooked skins with hardly any toppings or substance. Not to mention, they are usually way over priced. A few months back I ordered some at a local restaurant for the first time. They were like $12 and it was literally the skin of one small potato sliced into 6 crescents, with burnt skin, and maybe half a piece of bacon crumbled over it. Infuriating!

The Good Stuff

Luckily though, I can and do make my own wonderful and hearty potato skins. My skins aren’t these wimpy pathetic versions restaurants try to sell me. They are so good, they can be served as an appetizer, or as a meal in themselves.

What You Will Need:

  • 4 Potatoes (not tiny, not giant…like a regular baked potato size)
  • 4 strips of Bacon
  • Leftover Chicken
  • Cheddar Cheese
  • 2 Green Onions (optional)
  • Baking Sheet


ChickenLeftover Chicken

I generally attack my leftover whole chicken beforehand and strip any meat left on it and put into a Rubbermaid container for potato skins and often times chicken tacos.


Then, because I don’t like to wait long for things, I generally cook my potatoes in the microwave for about 10 mins first. If you have the time and the patience to bake your potatoes in the oven, they really do seem to come out better that way. You just have to plan ahead about an hour instead of ten minutes.

Once your potatoes are cooked you will want to let them cool a bit before attempting to move on to the next steps. You can go ahead and cut them in half at this point to help them cool faster, but you will probably want to use an oven mitt.

Make sure you cut them lengthwise in the center of the potato. You want to end up with as symmetrical and evenly sized halves as you can.

BaconBacon Bits

While your potatoes bake, or while they are cooling, you can go ahead and cook your bacon. Pull your bacon out of the frying pan before they get too crispy, as they will continue to cook once you assemble and reheat your skins.

Pat dry the excess grease from the bacon with a paper towel. Once the bacon is cooled enough to touch, cut it up into little pieces, or crumble it by hand. You can also cut it up before you cook it. I change my mind on which way I like to do it every other time I cook bacon for a recipe where I need small pieces of bacon. It works either way, so it is up to you which way you prefer.


You will want to shred 1-1 1/2 cups of cheddar cheese. I usually just shred a bunch of it, and if I have too much I put in a container in the fridge and save it for taco night.

Green Onions (Optional)

These were not in the original recipe from my childhood restaurant, but I have added them over the years because I love them. It adds color and a nice flavor to the skins. So, feel free to just dice up a couple green onions or chives.

Putting it all together

The Scoop

Now that your potatoes are cooled down enough to touch, you can cut them in half if you haven’t already. Again, for presentation and so that friends and family members don’t have to fight over bigger and smaller portions, make sure you try to cut them as evenly as possibly down the center lengthwise.

Then you want to scoop out some of the potato from the center of each half. You will want to leave about 1/4 inch of potato around the inside of the skin. I know they are called “potato skins”, but you really want some potato in your skin or they will be like the lame burnt skins restaurants serve. I use a regular metal spoon to scoop out the center of the potato. If you didn’t cook your potatoes long enough to begin with this step can be difficult.

If the potato isn’t coming out easily then you should cook them longer. Pop them in the microwave for a couple more minutes until they are cooked.

Fill ’em up

Now you should have your 8 potato halves scooped out and ready to go. Now is the easy part.

Place your skins on a foil covered baking sheet, for easy clean up later. I don’t always do this, but you may want to rub oil over the skin of the potato to help them crisp up a little in the oven, and just to make sure they don’t stick…just in case.

Now you take your leftover chicken and kind of shred it up as you put it into the potato if you haven’t already. If your chicken is bland at all you can add salt and pepper as necessary to the chicken or to the inside of potato.

Fill the each potato cavity with chicken, then top each one with a good helping of the shredded cheese, add some bacon crumbles, and sprinkle on the green onions. You can push the crumbles and green onions into the cheese a little so they don’t fall off.

See how easy that is?! Now you are ready to heat them up and melt that cheese.

Heat up your skinsSalsa and Guacamole

Put the baking sheet of potato skins into your oven preheated to 400 degrees. It should only take about 10-15 minutes to heat them up. You want the cheese to melt and the skins to get a little crispy around the edges. Just keep an eye on them so you don’t over cook the cheese.

Serve with a side of sour cream and salsa! You can also add guacamole if you have some.

Spicing it up

As a kid, and even now I go with the basics on this dish…Tabasco all the way!

But I think if you added some diced jalapenos (or even habaneros) to the chicken while assembling that could add a really nice spice to the recipe. Actually, I will try that next time I make them. I will only do half of the batch that way, so the wimpy people in my house don’t get burned. I’m nice like that…

I hope you now know what to do with your leftover chicken. Enjoy the best potato skins ever! If you have any questions, suggestions, or comments, I would love to hear from you. Please feel free to leave a comment below, and I will get back to asap!






Easy Carne Asada Recipe- Addictingly Good and Inexpensive!

Easy Carne Asada Recipe

I absolutely love Carne Asada, but I don’t love the price. You may have noticed that the price at the market, or even at your favorite Mexican restaurant, can be a bit outrageous. So, today I will share with you my work around to enjoy this mouth watering favorite without breaking the bank! Here is my surprisingly low cost, Easy Carne Asada Recipe.

The Meat

At my local meat market they sell thinly sliced flank steak as carne asada. It is an typically priced at and incredible $11.99 per pound unseasoned, and a ridiculous $14.99+ per pound for the pre-marinated variety. In the past I was sucked into the later of these, only to find out that you could barely taste that it was marinated at all. What a waste of money.Slice Your Own Carne Asada

A few years ago, I decided to do an experiment. I picked a cheap chuck roast from the case- only $5.99 a pound, and asked the butcher to slice it up. The meat market I go to charges 50 cents a pound to slice it on a slicer, or slices it by hand for free. I went with by hand. The slices weren’t as perfect, but hey, who cares?

I took it home, and did my own marinade, and it came out awesome! Due to carne asada being a very thin cut, it is hardly noticeable that you are using a cheaper cut of meat. And when you season it right, and get that tasty grill char around the edges, you will be drooling in satisfaction for a fraction of the price!

I have done this many times now. the only issue I have had is that some butchers slice the meat better than others, but the majority of the time it hasn’t been a problem.

Why Did I Wait So Long?

This Christmas, however, all my carne asada dreams came true. We received the gift of cutlery! Finally sharp knives. I know it probably sound really stupid that someone who loves to cook as much as I do, and especially someone who loves meat as much as me, wouldn’t own a nice set of sharp knives…but it’s the truth.Sharp Knives

Apparently, my (future) brother-in-law, has had to endure our dull knife issue for one too many cook out, and this last Thanksgiving pushed him over the edge, and he did what we should have done years ago. He bought us a nice new set of knives!

They are awesome, and we love them! One of the first meals that came to mind after receiving this great gift was getting to cut my own carne asada! I went out and bought a bottom round for $4.99/lb, and sliced that puppy up (that’s just a saying, it was beef, not an actual puppy).

It was so easy, it was amazing. Now I don’t even have to bother the butcher, and I can cut it perfect every time. I could not be happier! I am able to slice it a little over 1/8 inch thick, which is awesome!

The Marinade

Alright, so we have discussed the meat, lets get on to the flavor!

Here is what you will need: (This is based on about 2 lbs of meat- we like leftovers!)

  • Thinly sliced Meat
  • 2 limes
  • 6 medium/large cloves of Garlic
  • 1 bunch Cilantro
  • salt
  • pepper
  • garlic powder
  • paprika
  • a splash of beer (optional)
  • cayenne powder (optional)cilantro

I like to take a large Rubbermaid container and put a layer of meat in the bottom. Season, flip, add layer, season, flip, add layer, etc. until all the meat is seasoned on both sides and in the container. I usually end up with about 4 layers.

If you try to season the meat and then put it in the container you will lose a lot of your marinade on the first dish. You want every ounce of that good stuff to be in with the meat.

Applying the Marinade

As I mentioned above, I do this process in layers. I will explain the first layer, then just repeat for each layer.


  1. Squeeze juice of half a lime
  2. Shake on salt- just a light shake, so that all parts of the meat get some.
  3. Light shake of pepper- again apply evenly, but lightly.
  4. Shake on garlic powder- you can go heavier with this than salt and pepper, just try to spread evenly.Carne Asada Marinade
  5. Shake on paprika and cayenne- again, a light even dusting.
  6. Take 1 or 2 garlic cloves and use a garlic press to squish onto each layer and side of meat. Again try to splash it on there somewhat evenly.
  7. Use about 1/8 of the bunch of cilantro. I just rip off a small handful of the leaves (wash first). Then I hand rip it up into pieces and sprinkle evenly on meat.
  8. Flip and repeat.
  9. In the middle layer and on top at the end I often add just a splash of light beer.
  10. Then when you have it all seasoned, if you feel that you did a great job evenly spreading the flavor over every part of the meat, you can just put the lid on and put in the fridge. Or if you want you can dig in and mix it all together…flipping, mixing, rotating the meat. I try not to do this though because a lot of the good stuff sticks to your hand or utensil.

Let it Rest

If you have time to let it sit over night, that is awesome. It will help get the meat super tender and flavorful. But if you are like me, I rarely plan that far ahead. So I typically get to let it sit for 1 to 3 hours, and it still comes out great. Then I try to take it out and let it get closer to room temperature for about 30 mins prior to cooking.

Grill it UpGrilling Carne Asada

Grilling carne asada is about as easy as it comes. You don’t have to worry about getting that perfect medium rare, or really even worry about over cooking it if you are watching it. You just want each side to get a good grilling.

It is all about keeping an eye on it and flipping regularly. You don’t want it to get totally fried in a flare up, but a little char tastes awesome. If you have good hot coals, it takes about 3 minutes or so per side. This can vary a little if you are on a hot spot, or cool spot.

Because I am usually cooking more pieces of carne than fit on my grill at one time, I just keep rotating and flipping the pieces to the good spots until they are all done to my liking. It is a fun and fast paced meal to cook on the grill.

It is nearly impossible for me not to sneak a piece while grilling. It smells so good, and tastes so great, it is irresistible!

Spicing it upjalepenos

You can use cayenne powder instead of or in addition to paprika. You could also use a spicier pepper dust if you have it. Another way to add some heat is to dice up your favorite hot pepper and add it to the marinade. It will soak in with all the other flavors and add heat.

Just like the garlic and cilantro, most of the bits and pieces will fall off while grilling, but the flavors will have already soaked in.

Easy Carne Asada Recipe- Enjoy!

Now you are ready to enjoy this addicting meal. You can make some guacamole or cilantro cream sauce, cut up some fresh pico de gallo, warm yourself up some tortillas, maybe add a squeeze of fresh lime and enjoy! You can even add a side of rice and beans for a full meal deal.

Well, now that I am sufficiently starving, I think it is time for me to go get started on tonight’s dinner! I hope you all truly enjoy this easy carne asada recipe. If you have any questions, comments, or suggestions, I would love to hear from you. Pleas feel free to leave a comment below, or you can reach me through the contact form link in the main menu.

Super Moist Banana Bread Recipe-My Favorite!

Super Moist Banana Bread Recipe

Even though this delicious comfort food would be wonderful year round, for some reason every time the cool fall and winter days roll around I suddenly begin to crave banana bread. I suppose it is due to spending more time indoors and not minding the warmth from the stove. Regardless, my craving has begun, and I thought this would be a great opportunity to share this Super Moist Banana Bread Recipe with you all.

This is actually my girlfriend’s recipe. She has been making it for years, but I decided, with her approval, to present it to you here on my website. It is a little different than the banana bread my Grandma used to make when I was a kid, but it is equally delicious and, sorry Grandma, even more moist.

Go Bananas!Over Ripe Bananas

First thing I want to cover, in case you aren’t aware, is that your bananas need to be over ripe. Which is something I think is really awesome. Most things that we forget about or don’t eat fast enough have to be thrown out, but not bananas! Anytime you look over at those once yellow potassium filled fruits (actually they are a fruit, herb, and a berry) in dismay at the brown and black spots, do not shed a tear…Make Banana Bread!

If you do not wait till your bananas are overly ripened your banana bread will not come out well at all. This is a crucial step. They won’t look pretty on the inside either, but just believe, it will taste great in the end.

I am really picky about fruit and vegetables. They pretty much have to be perfect for me to eat. Which I realize is probably some side effect of growing up in America, but nevertheless, that’s how it is. Any blemishes, browning, or squishiness grosses me out. So, this is the one exception to the rule.


  • 2 1/2 Over Ripened Bananas (1 cup smashed)
  • 8 oz pkg Neufchatel Cheese (a softer, lower fat cream cheese substitute)
  • 1/4 Cup Butter
  • 1 Cup Sugar
  • 2 1/4 Cups Flour
  • 2 Eggs
  • 1 1/2 Baking Powder
  • 1/2 Tsp Baking Soda

Putting it all Together

This is pretty straight forward.

  • Mix the sugar, the neufchatel cheese, and butter until well blended
  • Then mix in the eggs and bananas
  • Pre-mix the flour, baking powder, and baking soda
  • Then mix into the wet batter until it is all moist
  • Grease a bread pan with Crisco and lightly coat with flour
  • Pour in finished batter
  • Pre Heat oven to 350 degrees
  • Bake for 1 hour. Check with toothpick. If batter sticks cooks for 10 more minutes, and check with toothpick again.


Enjoy Your Super Moist Banana BreadMoist Banana Bread

This banana bread is so moist and wonderfully tasty. Not overly sweet, just perfect. My favorite way to eat it is to cut a slice, at least an inch thick and put some butter on it. Make sure the slice is warm and then the butter just melts into it and creates a magical combination of flavor!

Keep any leftovers in the refrigerator. Heat and serve later, or eat it cold. Whatever makes you happy! It is so great to have this recipe in your repertoire for anytime you don’t eat your bananas in a timely fashion. If you always gobble up your bananas while they are still perfect, just make sure to set 3 aside a several days before you plan to make your banana bread.

Super Moist Banana Bread RecipeOn a side note, you can also add 1 cup of chopped nuts to this recipe if you want. Personally I like the smooth, dense texture of the bread without the little interruption of nuts. But if you are a nut lover, go ahead and go nuts!

Spicing it Up

What? Spicy Banana Bread? Well, that is the point of this website, so I thought I would offer a suggestion for those crazy people like me that just like to make everything spicy.Spicy Sugar

My suggestion here would be to use a Spicy Sugar Powder and sprinkle it on top of your slice with the melted butter. I actually have the perfect product for this in my cabinet right now. Terana Habanero Seasoning Mix. I was disappointed when I got this because it was so sweet, but turns out is a great way to add some spice to desserts and breads.

Another option, that I haven’t tried yet, would be to add finely minced hot peppers to the batter prior to baking. Which may change the flavor slightly. However, if you just added the seeds of a hot pepper, it shouldn’t have too much affect on the taste and you would just be adding the spicy part of the pepper.

You could also add a hot pepper dust/powder, that doesn’t contain sugar, directly to the batter. You can check out some varieties of Volcano Dust found in my Hot Sauce Shop. This is a great way to add spice to many foods without changing the flavor of your food much at all, if any.

I will have to experiment with these ideas a little, but at least you have a starting point for some ways to give some heat (and healthy capsaicin) to your banana bread.

I can’t wait for you to enjoy this super moist banana bread recipe in your own home. I would love to hear from you. If you have any questions, comments, or suggestions please feel free to leave a comment below, or reach out through the contact form in the main menu.



The Ultimate Grilled Steak Sandwich Recipe

Ultimate Grilled Steak Sandwich

This is wonderfully delicious sandwich that has taken our house by storm lately. It is kind of a play on a sandwich we had at a sports bar a while back, but way better! The original was a bit bland, but did inspire us to try and make a grilled steak sandwich of our with all the seemingly missing components.

So, today, I am here to share with you this perfected Ultimate Grilled Steak Sandwich Recipe!

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What To Do With Leftover Pot Roast- 3 Delicious Options

What To Do With Leftover Pot Roast

The question of what to do with leftover pot roast comes up often enough in my household that I thought it would be a good idea to share some of the yummy solutions I have come up with in the past.

In the fall and winter months I typically make a roast about once a month or so. Thankfully we always have the delicious leftovers to play with. Sometimes I am feeling super lazy and we just eat the leftovers as roast a second time, but other times I want to get more creative.

Most of the time I cook a beef pot roast, but all of these suggestions also work great with pork roasts. So, without further ado, lets get on with what to do with your left over roast.


Super Delicious

This is a favorite in my house. These are super easy and fun to make, and of course wonderful to eat.

Just in case you aren’t familiar with taquitos and flautas, they are basically the same thing. The difference is that taquitos are made with corn tortillas and flautas are made with flour tortillas. It is truly amazing how much this once thing changes the flavor. Both are delicious, but totally different.

Since we love both of them, we almost always end up making both. Making both actually makes it seem more like a full meal, due to having more than one taste to savor. And then you add the appropriate condiments, and you are looking at a plethora of flavor explosions.Taquitos

The Process

The concept behind either of these could really not be more simple. You take some shredded meat and roll it up in a tortilla and fry it in oil. That’s really all there is to it. The only variables are the heat of your oil and keeping them from unraveling.

If you have a deep fryer or a fry daddy type thing, then you are probably an expert on these. But for the rest of us we cook them in a frying pan. A lot of recipes for fried items call for a ton of oil, but I am a penny pincher and try to get away with the least amount of cost as possible.

I use canola oil. It is better for you than some other oils, and I don’t like the taste of vegetable oil sometimes. Instead of filling your pan with an inch or two of oil to completely cover the taquitos (or flautas), you really only need to cover them half way. You just need to flip them to save money, and have less waste.

What you need

  • Large Frying Pan
  • Canola Oil
  • Corn tortillas
  • Flour Tortillas (Soft Taco Size)
  • Leftover Pot Roast
  • Metal Tongs
  • Toothpicks


  • Shred up your leftover meat. It should be easy if you have a well cooked roast.
  • Put the meat in your tortillas. The amount of meat you put in each tortilla is really up to preference, but you want to make sure you don’t put in too much. You want to be able to roll the tortilla around the filling enough to have the far edge of the tortilla come back over the first edge as far as possible.
  • If you did the previous step properly you should now be able to stick a toothpick in the rolled meat tortilla (corn or flour) and seal it up.
  • Get your oil hot. Use about half an inch or so. As I mentioned, you want it to cover half of your rolled and filled tortillas.Just as with everything I deep fry in a pan, I get the oil to the point of being able to flick water off my finger tips into the oil that results in quick pop and sizzle. On a heat dial of 0 to 10, put it on 7 or 8. The temperature drops when you add food. If it seems too hot or too cool adjust appropriately. The goal is to fry quick without burning.
  • Ok, you are ready to go!

CookingBatch of Taquitos

Now you want to place 3-4 taquitos, or 2-3 flautas in your pan. Never overfill the pan. Each rolled tortilla needs to be surrounded by oil, not touching another taquito (or flauta).

You may need to adjust your heat at first if they seem to be burning, or not frying fast and hard. Barely cooking in oil is not good. They will end up with soggy, chewy, and oil saturated. It is very important to have the oil hot enough. In my opinion, a little too hot is better than not hot enough.

You have a toothpick to deal with, so you will be flipping from side to side of that toothpick. Believe me, the slight inconvenience of the toothpick is totally worth not having your taquito flay open. It will take about 3-5 per batch.

When the tortillas look evenly cooked on every side they are done. It happens really fast. Not a lot of mystery here. They look done, they are done.

Set them on some paper towels to soak up any excess oil.


I love condiments! We like to have some sour cream, guacamole, and salsa to add to this delicious meal. Personally, I like to take all kinds of different flavor combinations of bites. One with just guacamole, one with just sour cream, one with both, etc.

I will also have a compliment of different hot sauces at my disposal. For me every bite is different until I find the perfect one. As you know, if you have spent any time on this website, I love hot sauce!

Hot Sauce

This is one of those meals that I usually end up going to my fall back hot sauce of Tabasco. There are other super delicious options though. One I would highly recommend for taquitos or flautas is Marie Sharp’s Habanero. This is a really great hot sauce. Good flavor, but not overpowering, with a nice spice level.


It is best to make enchiladas when you have quite a bit leftover meat. As opposed to the taquitos, you only need to have the edges of the tortilla barely overlap. Taquitos are “rolled tacos”, and enchiladas tend to be looser with more filling, and in a bigger tortilla.Enchiladas

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people prefer. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend.

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

This recipe will be describing what you need, and how to make our favorite version of enchiladas.

What You Need

  • Standard Glass or Ceramic Baking Pan 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Leftover Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Canned Green Chilies (optional)
  • Pinto Beans (optional)


These are really pretty easy and straight forward to prepare. Take your shredded meat, sour cream, green chilies, and a third of your shredded cheese, and stir together in a bowl.Pinto Beans

Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side down in your pan. Continue doing this until your pan is full, or you run out of meat.

We like to do half of our batch with pinto beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short.

After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.


Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Then you are ready to enjoy!

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper is would be a great spicy addition to this tasty concoction.


This is a new favorite of in my house. Poutine isn’t super popular in the United States for some reason, but a recent trip to Vancouver, Canada showed us what we were missing. Now we try to convert everything we can into poutine.Fried Potato Poutine

The possibilities here are really endless. I plan to do an article later just focusing on this addictive meal, but I wanted to give a brief explanation here of how to easily convert your leftover pot roast into this special treat.

Your leftover pot roast no doubt leaves you with some delicious shredded meat, and hopefully some flavorful juices and drippings too.

Today I am sharing this super easy way to make Poutine. There are definitely fancier ways to go about this, but generally I am all about tasty, quick meal ideas.

What You Need

  • Leftover Roast
  • Gravy
  • French Fries (fresh or frozen) or Fried Potatoes
  • Cheese Curds (optional) (Cheddar Cheese chunks can work too)
  • Jalapeno- finely chopped (optional)


If you choose to use frozen french fries, go ahead and follow the instructions on the bag and get them cooking. They generally take about 25 mins. This will give you time to make your gravy while the fries cook.

You can also cut up potatoes and fry them like breakfast potatoes if you would prefer. I have done it both ways, and either works great. I use frozen french fries when I am feeling to lazy to make my own potatoes.French fries

No matter what potato option you choose, go ahead and get your starch cooking and then work on the gravy. Any favorite brown gravy recipe will work here in a pinch. I have tried several types of gravy for my Poutine. You can see my schnitzel gravy recipe for a super rich and flavorful option.

The last time I made this dish I actually just used the drippings from the roast I made with some leftover tough chuck steak I had. I took the shredded pieces and the delicious au jus they were soaked in and poured that directly on my french fries.

Traditionally this dish calls for cheese curds. If you have some or would like to buy some from your local grocer I recommend them, but they can be kind of pricey. I have used little chunks of cheddar when I don’t have cheese curds, and it worked just fine. I haven’t tried it, but I think mozzarella, feta, or whatever cheese you have handy would also work just fine and give your dish a unique flavor profile.

You will also want to heat up your meat prior to serving. You can do this in the microwave or give them a quick fry in a pan. If you are using shreds that are in your drippings instead of making a gravy, just heat them up at the same time.

I also like to add a little chopped jalapeno. It gives it a nice spice and adds some color.


You are all set to go. Just put the potatoes or fries in a bowl or on a plate, put your shredded meat and cheese curds on, and pour on the gravy. Eat while still hot and enjoy!

Wrap Up: What To Do With Leftover Pot Roast

These three options should totally solve your leftover pot roast dilemma. You can even stretch out your leftovers and make Taquitos one night and Poutine the next!

Leftovers are really wonderful for giving you some easy to make flavorful dishes for the days to follow. I always try to get a roast that is way bigger than I need just so that we can indulge in a delicious variety of meals for days to come.

I hope you have enjoyed the ideas provided here. If you have any questions, comments, or suggestions please feel free to drop us a line. You can leave a comment below or reach out through our contact form.

Best Bacon Wrapped Jalapeno Recipe- Baked or Grilled Appetizer


Best Bcaon Wrapped Jalapeno Recipe

I have been wanting to share this delicious bacon wrapped jalapeno recipe with you all for a while now. I made a batch a few days ago so that I could take some pictures and to make sure I had exact measurements.

We usually do these on the grill, but this time I decided to make them in the oven to see how they would cook in there. Most of the time we have made these while camping, but I decided that they might also make a great football day appetizer. I was right! They turned out so totally delicious, we were really wishing we had more.

My Popper Woes

When I was a kid I loved jalapeno poppers. I always got the ones filled with cheddar cheese. But then something happened a while back…someone decided that poppers should have cream cheese and not cheddar. This has greatly disturbed me.Distraught

A lot of places had the choice of cream cheese or cheddar back in the day, so I had tried both. The cheddar filled jalapeno poppers were way better. Cream cheese has such a mild flavor, you almost can’t taste it among the flavors of the jalapeno and deep fried breading. Cheddar has a more distinct flavor that held its own within the delightful little package.

But, alas, I have maybe found one or two cheddar filled poppers in the last 15 or 20 years. So sad…

Grown Up Poppers

Now that I am older, and I don’t eat many deep fried treats, I needed to find a way to satisfy my popper cravings. So we came up with this delicious jalapeno popper variation.

Happy FaceI don’t know that these are really a lower calorie treat than the deep fried poppers from my childhood, but at least they are made with all natural ingredients. Plus they are much fancier. They are definitely grown up poppers.

These are the best bacon wrapped jalapenos, they embrace both kinds of poppers from when I was a kid. They have cheddar and cream cheese! Now we can all be happy.


This recipe makes 20 Bacon Wrapped Jalapenos

  • One 8 oz package of Cream Cheese
  • 1 cup shredded Sharp Cheddar Cheese
  • 10 jalapenos
  • 2 green onions- finely chopped
  • 6 large cloves garlic- finely chopped
  • 20 strips of bacon


Generally when we make these we make the filling ahead of time. This last time, I made it about 3 hours in advance, so that when I was ready to make them I could just put them together and cook.

If you can, let the cream cheese sit out for a little while to soften up. It makes it a lot easier to stir. Depending on the temp in your house, let it sit out for 30-60 minutes for proper softening.

The FillingBacon Wrapped Jalapeno Filling

When ready, you will want to combine the cream cheese, cheddar, garlic, and green onions in a bowl and stir together. Last time I made it, I forgot to soften the cream cheese, so it was harder to combine the ingredients, but I still got it done.

I just used a large metal spoon and kept folding and smooshing the ingredients together against the sides of the bowl until everything appeared pretty evenly distributed. It only took a couple minutes.

I also wanted to mention that it may seem like a lot of garlic, but when it is in there with all the other ingredients it gets lost if you don’t use this amount. I have used less, and been disappointed that I couldn’t taste the garlic at all, so don’t make that mistake.

The Peppers

If you are super sensitive to spicy foods, you may want to use disposable gloves for this part. I don’t, but I know some people like to. Just make sure you wash your hands really well when you are done so you don’t accidentally get any spicy residue in your eye later.

Ok, you want to cut off the stem part, then cut your jalapenos in half long ways. Try to make them as even as possible.

Then you want to remove the stuff inside of the pepper, removing the seeds and the membrane holding the seeds. Each jalapeno should then leave you with two little jalapeno boats.

If you want your bacon wrapped jalapenos to be spicy you can add the seeds to the cream cheese. I actually just saved the seeds and basically dipped my jalapeno in them between bites. I am the only person in my house that likes spicy food, so I have to give my food some heat separately.

Fill the PeppersFill The Jalapenos

Ok, so now you have your filling and your jalapeno boats ready to go. This part is pretty straight forward. You want to spoon the filling into the pepper halves. Make sure to fill the jalapenos up. You want the filling to completely fill the pepper, with no gaps. And it the filling should stick out over the top of each jalapeno about 1/4 inch (6-7 cm) or so.

Once you have them all filled, you are almost done!

Use Toothpicks To Hold BaconMmm…Bacon

Alright, now for the last step in the assembly line. Take a strip of bacon and wrap it in a spiral around a filled jalapeno and set them on a foiled pan for baking. If you are going to cook them on the grill you do the same, except you will end up putting the foil on the grill. Then do the same for each of your filled jalapeno halves.

To make sure they don’t unravel during cooking I put two toothpicks in each jalapeno. One at each end where the end of the bacon is on each side.


If you are baking your bacon wrapped jalapenos you will want to preheat your oven to 350 degrees. Then cook them for about 25 mins. Cook them until the bacon looks good and done. A little of the cheese might ooze out, but it shouldn’t be very much.

I recommend checking on them at about 15 mins to make sure the bacon is cooking evenly on all sides of your pan. If one side seems to be cooking faster than the other, turn the pan around.

If you are grilling yours, just put the foil on the grill. Keep an eye on them and turn them as necessary. You will want to make the a boat with the foil, so that the bacon grease isn’t running off. It will cause flare ups. If this happens just pull the foil to a different area of the grill.

I just use tongs to tug the foil around to where I want it, and to turn or rotate the jalapenos as necessary. Cooking it on the grill is definitely more hands on than in the oven. But it totally works, and smells great too! Just cook them until the bacon looks good and done. Depending on the heat level of your grill it should take about 20 to 30 minutes.

The Best Bacon Wrapped Jalapeno Recipe Wrap Up

You will love these. I guarantee it! They are really great for any occasion. I just had some a few days ago, and I already want to make more. Maybe I should make some for the World Series…Go Astros!

I can’t wait for all of you to get the chance to enjoy this delicious treat! If you have any questions, comments, or suggestions, feel free to let me know, either by leaving a comment below or you can use the contact form.

Also, please take some time to check out the rest of the website from some other great recipes, reviews, my favorite Hot Sauce recommendations, and lots of interesting information on the health benefits of chili peppers.






What to Do With Leftover Tough Steak


What to do With Leftover Tough Steak

A couple weeks ago I tried to go really low budget and bought two chuck steaks for us. I put some great seasoning on them and then grilled them on the bbq…I will never do this again. Waaay too tough!

The flavor was good, but it took like 3 minutes to chew one bite. And I don’t think it was even ever really chewed completely.

I ended up being stuck with all these inedible leftovers. So, I began to rack my brain as to what I could do with this leftover tough steak.

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My Pork Chop Dry Rub- Grill, Bake, or Fry

Pork Chop Dry Rub

Today I wanted to share my super easy, and yet very delicious pork chop dry rub recipe. I have used this mostly for grilling on the bbq, but I have also used it for baking and frying my pork chops when I don’t want to be outside.

What a Great Deal

I usually end up cooking pork chops once or twice a month. They are really delicious and go on sale often. Yesterday I bought some for $1.57 a pound! Can’t beat that. I got enough pork chops to cover four meals for about 10 bucks.

I do love me a sale. It often dictates what we are having for dinner. I am 100% a meat lovin’ woman. When I walk into the grocery store I always start in the meat section. Once I have chosen that main dish, then I can worry about what goes with it.

I go to the grocery store a lot. Probably 3-5 times a week. That may seem strange to some people, I get a lot of flack for it here at home. I have good reason for it though.

Grocery Store

One trip a week is usually for staples like bread, butter, tortillas, canned goods, etc.

The rest of the visits are either to pick up something I didn’t get on that last trip, or to get meat and vegetables. I like my vegetables and meat fresh. Yes, I do end up buying meat in bulk and freezing it, but I pretty much refuse to do this with any beef except hamburger.

It tends to discolor during the defrosting period more than other meats, and it freaks me out, so I don’t freeze beef.

And vegetables…no matter what my intentions are, for some reason I always end up throwing them away if I buy them ahead of time. If I feel like broccoli today, I better go get it and cook it tonight. If I buy it today for tomorrow I inevitably find it at the bottom of the crisper or the back of the fridge a week later in a not so pretty state.

So there it is. That is why I make so many trips to the grocery store! But in doing this I get to see sales that people who go once a week or less may have totally missed out on!

Back to the Pork Chops

Raw Pork ChopsOf course there a many, many ways you can season a pork chop, but for me I like to keep it simple and just highlight the natural juicy deliciousness of the pork.

The most important part is really to not overcook the pork chops. This is also a really hard skill to teach. There are some general guidelines you can go by, but the true cook time will vary depending on the heat source and the thickness of the chop itself.

Of course, you don’t want to under cook them either, but what seems to happen is that people are so afraid of not cooking them all the way they end up overdoing it. And, let me tell you, a dry leathery pork chop is not good.

I know people who claim they like it that way because they are so paranoid about it being under cooked. But when I convince these people to suck it up and just eat my meat, they can’t believe how juicy and wonderful a pork chop can be that is correctly cooked. Not under cooked and not overcooked.

My Pork Chop Dry Rub

This is for 3 average bone in 3/4″ thick pork chops:

  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 3/4 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 2 tsp. Lemon Pepper
  • 1/2 tsp. Cayenne Powder (optional)

All of these are pretty standard, but I did want to say a word about the lemon pepper. The best lemon pepper is theThe Best Lemon Pepper cheapo bright yellow Lemon Pepper you get at like the dollar store. Other “fancy” lemon peppers don’t even taste lemony and have way too much salt and pepper in them. So try to look for the most yellow (lemony) one you can find.

The Cayenne will add a nice little spice to your meal, but if you aren’t into that you can surely omit that ingredient.

With that said, you now want to sprinkle the rub all over your chops. Evenly coat them as best as you can on both sides.

Cooking Time

Grilled Pork ChopsWith all of these cooking methods you want to make sure your pork chops reach the optimal internal temperature, which is 145-160 degrees. I would aim for the middle, about 150 for the perfect chop.


So, as I said, it is really hard to be exact, but for an average pork chop that is about 3/4″ thick I would cook it for about 20-30 minutes on the grill. But this depends greatly on your heat. I use charcoal and I rotate a lot. If you were to just let it sit there only fairly good heat it would most likely be done in about 5 or 6 minutes on each side.


Preheat the oven to 425 degrees. Place them on a pan or in a baking dish. Cook them for about 25 minutes. Take them out half way through and flip them. If they are thicker you may want to raise the temp to 475 instead of 425.


To fry them you want to use about 2-3 tablespoons of oil (I use canola oil) in a large skillet. Heat up the oil a bit, and then fry them on medium-high for about 4-5 minutes on each side. They should be golden brown on both sides, and come out nice and juicy with awesome flavor!

Hot Sauces

Thought I would suggest some hot sauces I like with my pork chops. Pork is really great because it is kind of in the middle. Some hot sauces I usually prefer with chicken go great with it, and even some sauces I usually use with beef pair up nicely.

I really like the La Anita X Hot Grilled hot sauce with these. But also think Franks Original goes well with them. The Trader Joe’s Habanero adds a nice bite to them also.

The Best Chili Garlic SauceSometimes I like to cut up my cooked pork chops and steam up some broccoli and rice to go with them. Then I usually put all that in a bowl and sometimes use some Tabasco Soy Sauce.

Or, more often than not, I use regular soy sauce and add my favorite Chili Garlic Sauce! I posted a picture of the jar. Make sure you get this brand…others are not the same, and not as good as this one. I will also try to add this to my Hot Sauce Shop so you can get some for yourself, if you don’t have some already.

If you liked this recipe you can also check out my Spicy Country Ribs recipe.

Well, I think that is pretty much it for this post. I hope you enjoy the rub and your delicious pork chops! Please feel free to leave me any comments, questions, or suggestions below.