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Copycat Texas Roadhouse Style Hand-Cut Ribeye with Garlic Herb Butter

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If there is one thing I’ve learned over years of standing in front of a hot grill, it’s that you don’t need a white tablecloth or a $100 bill to get a steakhouse-quality steak on your plate. Texas Roadhouse built an empire on hand-cut, perfectly seasoned steaks topped with that iconic melting compound butter, and with just a few simple techniques, you can beat their waitlist right in your own backyard.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes Just Like the Original: The combination of a heavy, savory-sweet rub and whipped garlic herb butter delivers that exact signature steakhouse flavor.
  • Foolproof Technique: Using a heavy cast-iron skillet or a high-heat grill guarantees a deep, caramelized crust without overcooking the center.
  • Budget & Family Friendly: Feeding a family at a steakhouse adds up fast; making these at home gives you higher-quality cuts for a fraction of the price.
  • Make-Ahead Simplicity: You can roll the compound butter ahead of time, making dinner-time assembly virtually effortless.

Ingredients

For the Steak & Seasoning Rub:

  • Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick) – Look for heavy intramuscular marbling for maximum tenderness and flavor; NY Strip works well too.
  • Coarse Kosher Salt (1 tbsp) – Essential for pulling moisture to the surface and locking in juices through a pre-cook dry brine.
  • Coarse Black Pepper (1 tbsp) – Provides that sharp, aromatic steakhouse bite on the outer crust.
  • Garlic Powder (1 tsp) – Adds a deep, savory background flavor to the crust seasoning.
  • Onion Powder (1 tsp) – Enhances the natural umami and richness of the beef.
  • Brown Sugar (1/2 tsp) – The secret weapon; aids in rapid caramelization and gives that subtle copycat flavor bump.
  • Smoked Paprika (1/2 tsp) – Gives a touch of color and a mild hint of woodsmoke.

For the Garlic Herb Compound Butter:

  • Unsalted Butter (1/2 cup / 1 stick, softened) – Use good quality real butter at room temperature so it whips easily.
  • Minced Fresh Garlic (2 cloves) – Freshly grated or minced fine so it infuses evenly into the butter.
  • Fresh Parsley (1 tbsp, finely chopped) – Adds bright color and a fresh, clean herbal finish.
  • Worcestershire Sauce (1/2 tsp) – Adds a savory, rich depth of flavor to the whipped mixture.
  • Fine Sea Salt (1/4 tsp) – Balances the garlic and brings out the creaminess of the butter.

Step-by-Step Directions

1. Make the Garlic Herb Butter

In a small bowl, combine the softened butter, minced garlic, chopped parsley, Worcestershire sauce, and fine sea salt. Use a fork to whip everything together until light and smooth. Transfer the butter onto a sheet of plastic wrap, shape it into a log, twist the ends tight, and chill in the fridge for at least 30 minutes to firm up.

2. Prep and Dry Brine the Steaks

Pat your ribeyes completely dry with paper towels—moisture is the enemy of a good sear. In a small ramekin, mix the kosher salt, black pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season the steaks generously on all sides, pressing the rub into the meat. For the best crust, let them sit at room temperature for 35–45 minutes before cooking.

3. Sear to Perfection

Preheat a heavy cast-iron skillet over high heat until it just begins to smoke (or fire up your grill for high direct heat). Place the steaks into the dry, hot skillet. Sear undisturbed for 3–4 minutes until a deep, dark mahogany crust forms. Flip and sear the other side for another 3–4 minutes.

4. Check Temp and Rest

Use an instant-read meat thermometer inserted into the thickest part of the steak. Pull the ribeyes off the heat at 130°F for Medium-Rare or 138°F for a solid Medium (the temperature will rise another 3–5°F as it rests). Immediately place a thick slice of the garlic herb butter on top of each hot steak, tent loosely with foil, and let rest for 5–7 minutes before slicing.

Tips & Variations

  • The “Pop” Factor: For a next-level touch, keep a bottle of aged balsamic vinegar at the table and drop just a few drops onto each slice right before eating.
  • Add an Umami Boost: Swap half the black pepper in the rub for finely ground dried mushroom powder or dark espresso coffee grounds to create an insanely rich crust.
  • Reversed-Sear Method: If your cuts are extra thick (1.5 inches or more), smoke or bake them low-and-slow at 225°F until they reach 115°F internal, then flash-sear them in a screaming-hot skillet for 60 seconds per side.

Frequently Asked Questions

Why is my steak tough even though I bought a ribeye?

Steak toughness usually comes down to cooking temperature or cutting into the meat too fast. Pulling the steak at the right internal temp (130°F–138°F) and allowing a full 5–7 minute rest allows the muscle fibers to relax and reabsorb juices.

Can I make the compound butter ahead of time?

Absolutely. You can make the garlic herb butter up to 5 days in advance and keep it in the refrigerator, or freeze the rolled log for up to 3 months. Slice off rounds as needed for steaks, chicken, or grilled vegetables.

Do I need oil in the pan when searing a ribeye?

Ribeyes have a high natural fat content. If you’re using a well-seasoned cast-iron skillet, you don’t need much oil at all. A tiny splash of high-smoke-point oil (like avocado oil) is fine, but the fat rendering off the steak will handle most of the work.

What to Serve It With

  • Loaded Baked Potatoes: Fluffy russets packed with sour cream, sharp cheddar, crisp bacon, and chives.
  • Grilled Asparagus: Tossed in olive oil, sea salt, and a squeeze of fresh lemon juice.
  • Homemade Chimichurri: If you want a fresh, herb-forward alternative to butter, try our homemade parsley and garlic chimichurri sauce.

Storage & Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out or overcooking the center, place the steak on a wire rack over a baking sheet in a 250°F oven until warmed through (about 10–15 minutes), then finish with a quick 30-second flash sear in a hot pan.

Recipe inspired by Texas Roadhouse.

RECIPE SUMMARY

Texas Roadhouse Style Hand-Cut Ribeye

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Resting Time: 40 mins
  • Servings: 2

Ingredients:

  • 2 Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick)
  • 1 tbsp Coarse Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Brown Sugar
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, chopped
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Make Butter: Mix softened butter, minced garlic, parsley, Worcestershire, and sea salt in a small bowl. Roll into a log in plastic wrap and chill for 30 minutes.
  2. Season Steak: Combine kosher salt, pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season steaks generously on all sides. Let sit at room temp for 35–45 minutes.
  3. Sear: Heat a cast-iron skillet over high heat until smoking. Sear steaks for 3–4 minutes per side until a deep crust forms.
  4. Finish: Check internal temp (130°F for Medium-Rare, 138°F for Medium). Top with a slice of garlic butter, tent with foil, and rest for 5–7 minutes before serving.

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Chili’s Honey-Chipotle Chicken Crispers Recipe

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Ask any table at Chili’s what they’re ordering and there’s a good chance somebody says “the honey chipotle ones.” There’s a reason that basket of crispy chicken tenders tossed in sticky, smoky-sweet sauce has stuck around on the menu for years — it hits that sweet, spicy, crunchy combo that’s almost impossible to stop eating.

Chili’s Honey-Chipotle Chicken Crispers are hand-breaded chicken tenders, fried until golden and crackly, then tossed in a sauce built from honey, chipotle, and a little tang from vinegar and ketchup. It’s the kind of dish that works as a game-day appetizer, a weeknight dinner the kids will actually eat, or something to bring to a potluck when you want to show up with something better than a bag of chips. Best part? You skip the drive and the wait for a table.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — that sweet, smoky, slightly tangy honey chipotle sauce is the star, and it’s easy to nail at home.
  • Crazy crispy — a wet batter followed by a seasoned dry breading gives you that same crackly Chili’s-style crunch under the sauce.
  • Family-friendly — dial the heat up or down and everybody at the table is happy, from picky kids to guys who want it spicier.
  • Great for a crowd — whether it’s game day, a backyard hang, or just a Tuesday, this one disappears fast off a big platter.

Ingredients

For the Chicken

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces) – tenderloins fry up faster and stay juicier than cutting your own strips from breasts, but sliced chicken breast works fine in a pinch.
  • 6-8 cups vegetable or canola oil – for frying; you want enough to come at least 2-3 inches up the sides of your pot.

For the Batter

  • 1 large egg – helps the batter cling to the chicken and gives it a little richness.
  • 1/2 cup whole milk – thins the batter out; buttermilk works too if you want extra tang.
  • 1/2 cup chicken broth – adds savory depth you won’t get from milk alone.
  • 1 1/4 teaspoons salt – seasons the batter itself, not just the coating.
  • 1/4 teaspoon black pepper – basic background seasoning.
  • 1/4 teaspoon paprika – a little color and mild flavor.
  • 1/4 teaspoon garlic powder – rounds out the batter’s flavor.
  • 3/4 cup all-purpose flour – whisked in last to thicken the batter to a pancake-batter consistency.

For the Breading

  • 1 1/2 cups all-purpose flour – the dry coating that turns golden and crunchy in the fryer.
  • 1 1/2 teaspoons salt – don’t skip seasoning the breading itself — it’s your last chance to season the crust.
  • 3/4 teaspoon paprika – adds color and a mild smokiness to the crust.
  • 1/2 teaspoon black pepper – balances the sweetness of the sauce to come.
  • 1/2 teaspoon garlic powder – more savory backbone in every bite.

For the Honey Chipotle Sauce

  • 2/3 cup honey – the backbone of the sauce; use a mild honey so the chipotle doesn’t get buried.
  • 1/4 cup water – thins the sauce so it coats instead of clumping.
  • 1/4 cup ketchup – adds body and a little tomato tang.
  • 1 tablespoon apple cider vinegar – cuts through the sweetness so the sauce doesn’t taste like straight syrup.
  • 1-2 teaspoons ground chipotle chili powder – start with 1 teaspoon for mild heat and smoky flavor, add the second if you want more kick.
  • 1/2 teaspoon salt – balances the honey’s sweetness.
  • 1/2 teaspoon hot sauce (optional) – for a little extra heat on top of the chipotle.

Directions

Make the Sauce

  1. Combine the honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce (if using) in a small saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally, and cook for about 2 minutes until slightly thickened. Remove from heat and set aside — it’ll thicken a bit more as it cools.

Mix the Batter and Breading

  1. In a mixing bowl, whisk together the egg, milk, chicken broth, salt, pepper, paprika, and garlic powder until smooth.
  2. Whisk in the 3/4 cup of flour until you have a batter about the consistency of pancake batter.
  3. In a separate shallow dish or pie plate, stir together the breading flour, salt, paprika, pepper, and garlic powder.

Fry the Chicken

  1. Heat the oil in a Dutch oven or deep, heavy pot to 350°F. Use a thermometer if you’ve got one — guessing on oil temp is the number one way frying goes sideways.
  2. Dip each chicken tenderloin into the batter, letting the excess drip off, then drop it into the breading mixture and press to coat thoroughly on all sides.
  3. Working in batches of 3-4 pieces so you don’t crowd the pot, carefully lower the chicken into the hot oil. Fry for about 4 minutes, flipping once, until deep golden brown and cooked through to 165°F internally.
  4. Remove with a slotted spoon or spider strainer and drain on a paper towel-lined plate or wire rack. Let the oil come back up to 350°F between batches.

Toss and Serve

  1. Once all the chicken is fried, transfer it to a large bowl.
  2. Pour the honey chipotle sauce over the top and toss gently until every piece is coated.
  3. Serve immediately while it’s hot and the coating is still crispy.

Tips & Variations

  • Let the breaded chicken rest for a couple minutes before frying. This helps the coating set so it doesn’t slide off in the oil.
  • No deep fryer? No problem. A Dutch oven or heavy-bottomed pot with a thermometer clipped to the side works just as well.
  • Bake or air fry instead. Skip the batter, bread the chicken in just the seasoned flour mixture pressed on with a little buttermilk, then bake at 425°F for 18-20 minutes or air fry at 400°F for 12-14 minutes, flipping halfway, before tossing in sauce.
  • Turn up the heat. Add extra chipotle powder or a spoonful of the adobo sauce from a can of chipotles in adobo for a smokier, spicier version.
  • Serve the sauce on the side instead of tossing if you’re feeding picky eaters — that way everyone controls their own heat level.

FAQ

How spicy is this recipe?
With 1 teaspoon of chipotle powder it’s more smoky-sweet than hot — kid-friendly for most families. Bump it up to 2 teaspoons or add the hot sauce if you want more of a kick.

Can I use chicken breasts instead of tenderloins?
Yes, just slice boneless, skinless chicken breasts into strips about the same size as tenderloins so they cook evenly and stay crispy all the way through.

Why did my coating fall off in the fryer?
Usually it’s oil that’s not hot enough, which lets the coating soak up oil and separate, or not letting the excess batter drip off before breading. Keep the oil at a steady 350°F and give the breaded chicken a minute to rest before it goes in.

What to Serve It With

These crispers are made for classic sides — crinkle-cut fries, a cool and creamy coleslaw, or corn on the cob all balance out the sweet heat. A simple ranch or blue cheese dip on the side never hurts either, especially if you’ve got kids at the table who want to dunk everything.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 400°F oven or air fryer for 6-8 minutes until hot and crispy again — the microwave will leave you with soggy breading. Freezing isn’t recommended once the chicken is sauced, since the coating loses its crunch when thawed.

Recipe inspired by / adapted from Chili’s Honey-Chipotle Chicken Crispers. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by Chili’s.

Chili’s Honey-Chipotle Chicken Crispers (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: about 40 minutes

Ingredients

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces)
  • 6-8 cups vegetable or canola oil, for frying
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup chicken broth
  • 1 1/4 teaspoons salt (for batter)
  • 1/4 teaspoon black pepper (for batter)
  • 1/4 teaspoon paprika (for batter)
  • 1/4 teaspoon garlic powder (for batter)
  • 3/4 cup all-purpose flour (for batter)
  • 1 1/2 cups all-purpose flour (for breading)
  • 1 1/2 teaspoons salt (for breading)
  • 3/4 teaspoon paprika (for breading)
  • 1/2 teaspoon black pepper (for breading)
  • 1/2 teaspoon garlic powder (for breading)
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoons ground chipotle chili powder
  • 1/2 teaspoon salt (for sauce)
  • 1/2 teaspoon hot sauce (optional)

Instructions

  1. Combine honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce in a saucepan. Simmer 2 minutes, then set aside.
  2. Whisk together egg, milk, chicken broth, salt, pepper, paprika, and garlic powder, then whisk in 3/4 cup flour to make the batter.
  3. Mix breading flour, salt, paprika, pepper, and garlic powder in a shallow dish.
  4. Heat oil to 350°F in a Dutch oven or deep pot.
  5. Dip chicken tenderloins in batter, then coat in breading mixture.
  6. Fry in batches of 3-4 for about 4 minutes, flipping once, until golden brown and cooked through to 165°F.
  7. Drain on paper towels, then toss all the fried chicken with the honey chipotle sauce.
  8. Serve immediately.

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LongHorn Steakhouse Parmesan Crusted Chicken Recipe

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If you’ve ever sat down at a LongHorn Steakhouse and watched that golden, bubbling layer of cheese hit the table in front of you, you know the little thrill that comes right before the first bite. That parmesan crust is the reason half the tables in that restaurant order the same thing.

LongHorn Steakhouse’s Parmesan Crusted Chicken has been a menu staple for years, and it’s easy to see why — a juicy, marinated chicken breast gets topped with a melty parmesan-provolone blend and a garlicky, buttery panko crust, then run under the broiler until it’s golden and bubbling. It’s the kind of dish that feels like a restaurant treat but is honestly pretty simple to pull off in your own kitchen — no reservation, no wait for a table, and you can make it exactly as cheesy as you want.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — the marinade and cheese-and-panko crust nail that same rich, savory flavor you remember from the restaurant.
  • Weeknight-friendly — from marinating to broiling, you’re looking at well under an hour of actual hands-on time.
  • Family-friendly — even picky eaters come around for melted cheese and crispy panko on top of chicken.
  • Flexible — sear it in a skillet, bake it, or throw it on the grill depending on what you’re in the mood for (or what the weather’s doing).

Ingredients

For the Chicken & Marinade

  • 4 boneless, skinless chicken breasts – pounded to an even 1/2-inch thickness so they cook evenly and stay juicy.
  • 1/3 cup olive oil – the base of the marinade; adds richness and helps everything else stick.
  • 1/3 cup ranch dressing – this is the secret to that tangy, herby LongHorn flavor. Use your favorite bottled ranch.
  • 2 tablespoons Worcestershire sauce – adds a savory, almost steakhouse-y depth.
  • 1 tablespoon minced garlic – fresh is best here, but jarred works in a pinch.
  • 1 teaspoon lemon juice – brightens up the marinade so it doesn’t taste flat.
  • 1/2 teaspoon black pepper, plus salt to taste – keep it simple; the ranch and cheese bring plenty of flavor later.
  • 2-3 tablespoons vegetable oil – for searing the chicken in a skillet (skip this if you’re grilling).

For the Parmesan Crust

  • 1/2 cup grated Parmesan cheese – the backbone of the crust; use the real stuff if you can, not the shelf-stable shaker kind.
  • 1/2 cup shredded provolone cheese – melts beautifully; Swiss or mozzarella work as substitutes if that’s what you’ve got on hand.
  • 6 tablespoons ranch dressing – mixed with the cheese to make a spreadable, tangy layer.
  • 3/4 cup panko breadcrumbs – gives the topping its signature crunch; regular breadcrumbs work but won’t be quite as crispy.
  • 4 tablespoons butter, melted – coats the panko so it toasts and browns instead of just sitting there.
  • 2 teaspoons garlic powder – stirred into the panko for extra flavor in every bite.

Directions

Marinate the Chicken

  1. Whisk together the olive oil, ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper in a bowl until combined.
  2. Place the chicken breasts in a zip-top bag or between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
  3. Season lightly with salt, then add the chicken to the marinade, seal, and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

Cook the Chicken

  1. Heat 2-3 tablespoons of vegetable oil in a heavy skillet (cast iron if you’ve got it) over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
  2. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through to 165°F internally.
  3. Prefer the grill? Cook the chicken over medium-high direct heat for 4-6 minutes per side instead — you’ll get a little smoky char that makes this even better.
  4. Transfer the cooked chicken to a baking sheet or oven-safe skillet and tent loosely with foil while you make the topping.

Build the Crust

  1. In a bowl, stir together the Parmesan, provolone, and 6 tablespoons of ranch dressing until well combined. If it’s too stiff to spread, microwave in 15-second bursts, stirring in between, until it loosens up.
  2. In a separate bowl, mix the panko, melted butter, and garlic powder until every crumb is coated.

Broil & Rest

  1. Set your oven to broil (or low broil around 450°F) and position a rack about 6 inches from the heat source.
  2. Spread the cheese mixture evenly over each piece of chicken, then top with the buttered panko mixture, pressing gently so it sticks.
  3. Broil for 3-4 minutes, watching closely, until the cheese is bubbling and the panko is golden brown.
  4. Let the chicken rest for 2-3 minutes before serving — this keeps all that cheesy topping in place instead of sliding off the second you cut in.

Tips & Variations

  • Pound the chicken evenly. This is the step guys skip, and it’s the one that matters most — an even thickness means the chicken finishes cooking at the same time all the way through instead of drying out on the thin end.
  • Make it spicy. Stir a pinch of cayenne or a few dashes of hot sauce into the cheese mixture if you want some heat behind that crust.
  • Bake instead of sear. If you’d rather not deal with a hot skillet, bake the marinated chicken at 425°F for 15-18 minutes, then add the toppings and broil as directed.
  • Prep ahead. The chicken can marinate overnight, and you can mix the panko topping a few hours ahead — just keep it in the fridge until you’re ready to broil.

FAQ

Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work well and stay extra juicy. Just keep an eye on your cook time since thighs are often a bit smaller and can cook a touch faster than breasts.

What’s the best way to reheat leftovers without drying them out?
Skip the microwave — it turns that crispy topping soggy. Reheat in a 350°F oven for 8-10 minutes instead, which brings the panko crust back to life.

Can I make this ahead of time for a dinner party?
You can marinate the chicken and mix the crust topping a day ahead, but hold off on searing and broiling until right before you serve — that panko crust is at its best fresh out of the oven.

What to Serve It With

Round out the plate with garlic mashed potatoes, a simple steamed green vegetable like broccoli or green beans, or a side salad to cut through all that cheese. If you’ve already got the grill fired up, grilled asparagus or corn on the cob makes an easy, no-fuss side to go with it.

Storage & Reheating

Store leftover chicken in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing this one — the cheese and panko topping loses its texture once thawed. To reheat, place it on a baking sheet in a 350°F oven for 8-10 minutes until warmed through and the topping re-crisps.

Recipe inspired by / adapted from LongHorn Steakhouse’s popular Parmesan Crusted Chicken. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by LongHorn Steakhouse.

LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes (plus 30 minutes to overnight marinating)
Cook Time: 15 minutes
Total Time: about 35 minutes active, plus marinating time

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/3 cup olive oil
  • 1/3 cup ranch dressing (for marinade)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper, plus salt to taste
  • 2-3 tablespoons vegetable oil (for searing)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded provolone cheese
  • 6 tablespoons ranch dressing (for crust)
  • 3/4 cup panko breadcrumbs
  • 4 tablespoons butter, melted
  • 2 teaspoons garlic powder

Instructions

  1. Whisk olive oil, 1/3 cup ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper together for the marinade.
  2. Pound chicken breasts to an even 1/2-inch thickness, season lightly with salt, and marinate for 30 minutes to overnight in the fridge.
  3. Heat vegetable oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until cooked through to 165°F (or grill over medium-high heat 4-6 minutes per side).
  4. Transfer chicken to a baking sheet and tent with foil.
  5. Mix Parmesan, provolone, and 6 tablespoons ranch dressing until spreadable.
  6. Mix panko, melted butter, and garlic powder until coated.
  7. Preheat broiler and position rack 6 inches from heat. Spread cheese mixture over chicken, top with panko mixture.
  8. Broil 3-4 minutes until bubbling and golden brown. Rest 2-3 minutes before serving.

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Mike’s AI Tips: The Fridge Snap Solution for Busy Nights

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When it’s dinner time and the mental tax of deciding what to make feels heavier than the actual cooking, leverage Gemini’s visual recognition instead of stressing over a recipe search.

Does this sound like you?

It is 5:45 PM on a Tuesday. You just got home from work, the kids are asking what is for dinner, and you are standing in front of an open refrigerator with zero mental energy left to figure out a meal. Deciding what to cook after a long day often feels harder than the actual cooking.

When “dinner fatigue” sets in, you do not need to sit down, type out a long list of ingredients, or scroll through food blogs trying to find a recipe.

Did you know – You can solve this in under 30 seconds by taking a quick photo with Google Gemini. By leveraging Gemini’s visual recognition capabilities, you turn your smartphone camera into a instant sous-chef that reads your fridge shelves, identifies your ingredients, and gives you realistic meal options on the spot.

How to Use the Fridge Snap Tonight

Instead of pulling out ingredients one by one or settling for takeout, use this quick three-step routine:

1.Take a Clear Photo:

Open the Gemini app, tap the camera icon in the prompt bar, and snap a quick photo of your open refrigerator shelves or pantry setup. Make sure the main proteins, produce, and open jars are reasonably visible.

2.Send the Specific Prompt:

Type or speak this exact prompt alongside your photo:

“Give me 3 realistic 20-minute dinner ideas I can make using ONLY what you see here, plus basic pantry staples like oil, salt, pepper, and butter. Keep prep time under 10 minutes.”

3.Pick and Refine:

Gemini will analyze the image, recognize your ingredients, and give you brief, actionable ideas. If one looks good, reply: “Give me the step-by-step instructions for option #2.”

Why It Works So Well

  • Zero Brain Power Needed: You skip the endless scrolling through food blogs with 10-page backstories.
  • Reduces Food Waste: Uses up items sitting in the crisper drawer before they go bad.
  • Adapts to What You Have: If you’re missing an ingredient, tell Gemini on the spot (e.g., “I don’t have heavy cream, what can I swap in?”) and it adjusts instantly.

Practical Tips to Get the Best Results

  1. Include the Crisper Drawer: If you have fresh veggies hidden in drawers, pull the drawer open slightly before taking the photo so Gemini can see what greens or vegetables you have left.
  2. Mention Household Preferences: Add quick constraints to your prompt if needed, such as “Make option #1 kid-friendly” or “Keep it gluten-free.”
  3. Pantry Add-Ons: If you have canned black beans, rice, or pasta in the cupboard, mention them in your text prompt alongside the fridge photo to give Gemini more building blocks to work with.

Give this quick visual trick a try tonight before reaching for a delivery app—it takes 30 seconds to snap the picture, saves money, and gets dinner on the table fast.

cooking, Cooking and Recipes, food, Pellet Grills & Smokers, Recipes, Traeger Grills

Santa Maria Style Tri-Tip Recipe Two Ways – Weber Kettle vs Traeger

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Ah, Santa Maria! Just the name conjures images of sun-drenched vineyards and the smoky aroma of perfectly grilled tri-tip. This regional barbecue tradition from California’s Central Coast is all about simple, high-quality ingredients and letting the flavor of the beef shine through.

Today, we’re diving headfirst into the deliciousness of Santa Maria Style Tri-Tip. I’ll not only give you the classic recipe for the rub and the accompanying salsa but also provide two methods for cooking this fantastic cut: the traditional Santa Maria vibe using a Weber kettle with a Santa Maria attachment, and the ever-convenient Traeger pellet grill. So, whether you’re looking for that direct-heat char or the ease of pellet smoking, we’ve got you covered!

The Star of the Show: Santa Maria Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin. It’s known for its rich, beefy flavor and tender texture when cooked correctly. The Santa Maria style emphasizes this natural flavor with a simple yet impactful seasoning.

The Essential Santa Maria Rub

This rub is the heart and soul of Santa Maria barbecue. It’s minimal but delivers maximum flavor.

Ingredients:

  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt (or 1 tablespoon fine sea salt)
  • 1 tablespoon garlic powder

Instructions:

  1. Combine all ingredients in a small bowl.
  2. Generously rub the mixture all over the tri-tip, ensuring all surfaces are coated.
  3. Let the seasoned tri-tip rest at room temperature for at least 30 minutes, or up to a few hours in the refrigerator. Bringing it closer to room temperature before grilling helps it cook more evenly.

The Classic Accompaniment: Pico de Gallo (Santa Maria Style Salsa)

While not strictly part of the grilling process, a fresh and vibrant salsa is a must-have with Santa Maria tri-tip. This simple pico de gallo complements the richness of the beef perfectly.

Ingredients:

  • 2 ripe tomatoes, diced
  • 1/2 white onion, finely diced
  • 1-2 jalapeños, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Combine all ingredients in a bowl.
  2. Gently toss to combine.
  3. Season with salt to taste.
  4. Let it sit for at least 15 minutes to allow the flavors to meld.

Method 1: The Traditional Santa Maria Vibe on a Weber Kettle

While a dedicated Santa Maria grill would be awesome – that’s also a pretty penny, but fear not, you can still capture that classic flavor with an inexpensive Weber Kettle and a Santa Maria attachment like this one – now you can easily transform your Weber kettle into a Santa Maria-style cooker.

Best of all this method utilizes direct heat, allowing for beautiful searing and that signature smoky essence from the coals.

What you’ll need:

Instructions:

  1. Set Up the Attachment and Coals: Install the Santa Maria grill attachment onto your Weber kettle. Light your charcoal in a chimney starter and pour the hot coals onto the charcoal grate, directly beneath where the tri-tip will sit on the elevated grate of the attachment. You’ll want a medium-hot bed of coals.
  2. Position the Tri-Tip: Place the seasoned tri-tip on the elevated grate of the Santa Maria attachment. This positions the meat closer to the heat source than the standard Weber grate, which is key for Santa Maria-style cooking.
  3. Sear: Since the meat is closer to the heat, it will sear relatively quickly. Keep a close eye on it and flip after about 3-4 minutes per side to develop a nice crust.
  4. Cook to Temperature: Continue to cook, flipping occasionally (about every 10 minutes) until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness). The Santa Maria elevated grate allows you to control the heat by raising or lowering the cooking surface, or by adjusting the amount of charcoal. This will likely take another 20-40 minutes depending on the thickness of your tri-tip and the heat of your coals.
  5. Rest: Once cooked, remove the tri-tip from the grill and let it rest on a cutting board for 10-15 minutes.
  6. Slice and Serve: Slice the tri-tip against the grain and serve with the fresh pico de gallo, grilled garlic bread, and pinquito beans.

Method 2: Traeger Pellet Grill

Using a Traeger offers consistent temperature and a wonderful smoky flavor, making it a fantastic alternative.

What you’ll need:

Instructions:

  1. Preheat the Traeger: Preheat your Traeger to 225°F (107°C).
  2. Smoke the Tri-Tip: Place the seasoned tri-tip directly on the grill grates. Smoke for about 45-60 minutes, or until the internal temperature reaches around 115-120°F. This allows it to absorb that delicious smoky flavor.
  3. Increase the Heat: Crank up the Traeger to 450-500°F (232-260°C).
  4. Sear: Sear both sides of the tri-tip for about 3-4 minutes per side to create a nice crust.
  5. Cook to Temperature: Continue cooking until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness).
  6. Rest: Remove the tri-tip from the Traeger and let it rest on a cutting board for 10-15 minutes.
  7. Slice and Serve: Slice against the grain and serve with your homemade pico de gallo and other favorite sides.

Which Method is Right for You?

Both methods yield fantastic results, just with slightly different nuances. The Weber with the Santa Maria attachment provides that direct heat sear and smoky charcoal flavor reminiscent of the traditional Santa Maria experience. The Traeger offers ease of use and consistent smoky flavor. Ultimately, the best method is the one that fits your equipment and preferences!

So, fire up your grill (whichever kind you choose!), grab a tri-tip, and experience the deliciousness of Santa Maria barbecue.

What are your favorite ways to cook tri-tip? Let us know in the comments below!

Recipes, Recommended Fitness Products

Naked Collagen Creamer – Why I like it and How to use it

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In the ever-evolving world of fitness nutrition, finding products that seamlessly blend health benefits with everyday convenience are always appreciated. I’ve found Naked Nutrition’s Collagen Creamer to be one such product – not only will it enhance your daily coffee or tea while promoting overall wellness, but there’s a lot of other things you can do with it too. In this article I’ll show you how. As a bonus I’ll also give you my new recipe for “Golden Milk” which now includes the Naked Collagen Creamer!

If you want to see the product on Amazon, you can find it here: Naked Nutrition Collagen Creamer.

Naked Collagen Creamer – Product Overview

Naked Collagen Creamer is a dairy-free supplement that combines premium collagen peptides with MCT oil powder. Each serving delivers 9 grams of collagen sourced from European pasture-raised cows, aiming to support healthy skin, hair, nails, and joints. Since I like to fast, the addition of MCT oil provides me a quick energy boost, making it a versatile addition to your morning routine.

Key Ingredients and Nutritional Profile

  • Collagen Peptides: Sourced from grass-fed, pasture-raised cows, these peptides are intended to promote skin elasticity, joint health, and stronger hair and nails.
  • MCT Oil Powder: Derived from coconut oil, MCTs (Medium-Chain Triglycerides) are known for providing rapid energy and supporting cognitive function.
  • Natural Vanilla Flavor: Offers a subtle, pleasant taste without the use of artificial sweeteners or additives.
  • Acacia Fiber: A prebiotic fiber that supports digestive health.

Each 14g serving contains 60 calories, 9g of protein, 1.5g of fat (all saturated), 1g of carbohydrates, and no sugars, making it suitable for various dietary preferences, including gluten-free and soy-free diets.

Here is the label for you to review…

Potential Benefits

  • Skin, Hair, and Nail Health: Regular intake of collagen peptides may improve skin hydration and elasticity, leading to a more youthful appearance.
  • Joint Support: Collagen is a key component of cartilage; supplementing it can aid in maintaining joint health, potentially reducing discomfort during workouts.
  • Energy Boost: MCT oil provides a quick source of energy, which can be particularly beneficial before or after exercise.

Note: Always consult with a healthcare professional before adding new supplements to your diet, especially if you have underlying health conditions or are pregnant or nursing.

Naked Collagen Creamer – Why I Liked It

What stood out to me most about the Naked Collagen Creamer is its simplicity and clean ingredient list. It’s refreshing to find a product that delivers on health benefits without relying on artificial flavors, fillers, or sweeteners. The subtle vanilla flavor is just right—it enhances my morning coffee or tea without overpowering it.

Another win? Its versatility. Whether I’m in a rush and need a quick nutrient boost or want to experiment in the kitchen, this creamer fits seamlessly into my routine – it’s extremely versatile.

Naked Collagen Creamer – Ideas for How to Use It

While coffee and tea are the obvious go-to choices for mixing the creamer, there are plenty of other creative ways to enjoy it:

  • Smoothie Upgrade: Blend it with almond milk, frozen banana, and a dash of cinnamon for a creamy breakfast smoothie.
  • Baking: Add it to pancake batter or energy bites for a protein and collagen boost.
  • Overnight Oats: Stir it into your oats along with some almond butter for a delicious and nutritious start to your day.
  • Whipped Drinks: Dissolve it in hot water and whisk it with frothy almond milk for a luxurious latte experience.

BONUS: Golden Milk with Naked Collagen Creamer

Golden Milk, also known as turmeric latte, is a comforting, anti-inflammatory beverage that’s perfect for winding down in the evening or as a cozy pick-me-up. By adding Naked Collagen Creamer, you canboost its nutritional value with collagen peptides and MCT oil for joint, skin, and energy benefits.

Golden Milk Recipe:

  • 1 cup unsweetened almond milk (or your favorite milk alternative)
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger (optional, for extra warmth and spice)
  • Pinch of black pepper (enhances turmeric’s bioavailability)
  • 1 tsp honey or maple syrup (optional, for sweetness)
  • 1 scoop Naked Collagen Creamer
  • 1/4 tsp vanilla extract (optional, for a richer flavor)

Golden Milk Recipe Instructions:

  1. Heat the Milk:
    In a small saucepan, gently heat the almond milk over medium heat until warm but not boiling.
  2. Mix the Spices:
    Whisk in the turmeric, cinnamon, ginger, and black pepper. Stir well to ensure the spices are evenly distributed.
  3. Add Naked Collagen Creamer:
    Once the milk is warm, add one scoop of Naked Collagen Creamer. Stir until it dissolves completely.
  4. Sweeten (Optional):
    Add honey or maple syrup to taste, along with the vanilla extract if desired. Stir well.
  5. Blend for Froth (Optional):
    For a creamier, frothy texture, transfer the mixture to a blender and blend for 20–30 seconds.
  6. Serve:
    Pour into your favorite mug and enjoy while it’s warm. You can sprinkle a pinch of cinnamon on top for garnish.

Why You’ll Love It:

This Golden Milk recipe combines the potential anti-inflammatory properties of turmeric with the nourishing benefits of collagen and MCT oil. It’s a perfect way to relax while supporting your skin, joints, and digestion.

Enjoy this delightful blend as part of your nighttime ritual or an afternoon treat!

Why Trust Me?

Regular readers of my blog know I’m into all things healthy. Being over 50, I strive to live the 50+ Fitness lifestyle and as such not only do I regularly work out, but I also enjoy tracking everything I eat and drink. I hope me sharing my experiences with you will be helpful. If you read my blog, you’ve probably read my Trust Guarantee so you know I don’t endorse a company unless I use their products myself. When I recommend Naked Oats to you it’s because I have seen the results for myself – therefore I feel good about telling you to check it out too. I hope you find as much value from the product as my family and I do.

My Conclusion

Naked Nutrition’s Vanilla Collagen Creamer offers a convenient and tasty way to incorporate the benefits of collagen and MCT oil into your daily routine. Its clean ingredient list and health-focused formulation make it a noteworthy addition to the wellness regimens of fitness enthusiasts and health-conscious individuals alike.

Where to Buy

Naked Collagen Creamer is available for purchase on Amazon and through Naked Nutrition’s official website.

Cooking and Recipes, Recipes

3 Fish Taco Recipes: Baja-style, Chipotle, and Blackened. Which is your fav?

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Fish tacos – the quintessential taste of summer! My wife loves them. Fresh, flavorful, and endlessly customizable, these handheld delights are a crowd-pleaser for any occasion. Let me give you 3 of our favorite recipes along with a few tips to make sure they come out great!

Note: I’m actually gonna give you two FISH taco recipes and one SHRIMP taco recipe because it’s just too good to pass up.

1. Baja-Style Fish Tacos: A Classic with a Twist

This recipe captures the essence of the Baja California fish taco experience. Simple, yet bursting with flavor, it’s perfect for a laid-back gathering.

Ingredients:

  • For the Fish:
    • 1 pound cod fillets, cut into bite-sized pieces
    • 1/2 cup all-purpose flour
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and freshly ground black pepper, to taste
    • Vegetable oil, for frying
  • For the Slaw:
    • 2 cups shredded green cabbage
    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, avocado slices, pico de gallo

Instructions:

  1. Marinate the Fish: In a shallow bowl, combine the flour, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Toss the fish pieces in the mixture to coat evenly.
  2. Prepare the Slaw: In a separate bowl, combine the cabbage, red onion, cilantro, mayonnaise, lime juice, chili powder, salt, and pepper. Mix well and set aside.
  3. Cook the Fish: Heat enough vegetable oil in a large skillet over medium-high heat. Carefully add the fish pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of fish, slaw, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, avocado, or pico de gallo. Serve with lime wedges for an extra burst of citrusy goodness.

Tips:

  • For a more flavorful fish, marinate it for at least 30 minutes before cooking.
  • You can substitute cod with other white fish varieties like tilapia, halibut, or mahi-mahi.
  • For a gluten-free option, use gluten-free flour for the fish batter.
  • Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.

2. Spicy Chipotle Shrimp Tacos with Mango Salsa: A Fiesta in Every Bite

This recipe takes fish tacos to a whole new level with the smoky heat of chipotle peppers and the sweet freshness of mango salsa.

Ingredients:

  • For the Shrimp:
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Mango Salsa:
    • 1 ripe mango, diced
    • 1/2 red onion, diced
    • 1/4 cup chopped fresh cilantro
    • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
    • 1 tablespoon lime juice
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, crumbled cotija cheese, avocado slices

Instructions:

  1. Marinate the Shrimp: In a bowl, combine olive oil, adobo sauce, chili powder, paprika, garlic powder, salt, and pepper. Toss the shrimp in the marinade to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for a stronger flavor.
  2. Prepare the Mango Salsa: In a separate bowl combine the diced mango, red onion, cilantro, jalapeno, lime juice, salt, and pepper. Mix well and set aside. 3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Be careful not to overcook the shrimp, as they can become tough. 4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a few shrimp, a generous spoonful of mango salsa, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, cotija cheese, or avocado slices. Serve with lime wedges for an extra tangy touch.

Tips:

  • If you can’t find canned chipotle peppers in adobo sauce, you can substitute with 1/2 teaspoon of chipotle chili powder and a pinch of cayenne pepper for a similar smoky heat.
  • For a milder salsa, remove the seeds from the jalapeno before chopping.
  • This recipe works well with grilled shrimp as well. Simply preheat your grill to medium-high heat and grill the shrimp for 2-3 minutes per side, or until cooked through.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 3 days.

3. Blackened Mahi-Mahi Tacos with Creamy Avocado Crema: A Luxurious Twist

This recipe elevates the fish taco experience with blackened mahi-mahi and a decadent creamy avocado crema.

Ingredients:

  • For the Mahi-Mahi:
    • 1 pound mahi-mahi fillets, cut into bite-sized pieces
    • 1 tablespoon olive oil
    • 1 tablespoon blackening seasoning
  • For the Creamy Avocado Crema:
    • 1 ripe avocado, peeled and pitted
    • 1/4 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon lime juice
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Shredded red cabbage, for garnish
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving

Instructions:

  1. Prepare the Mahi-Mahi: Heat olive oil in a large skillet over medium-high heat. Season the mahi-mahi pieces generously with blackening seasoning. Carefully add the fish to the skillet and cook for 2-3 minutes per side, or until cooked through and blackened on the edges.
  2. Make the Creamy Avocado Crema: In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
  3. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of blackened mahi-mahi, a dollop of creamy avocado crema, and a sprinkle of shredded red cabbage and cilantro. Serve with lime wedges for an extra burst of freshness.

Tips:

  • If you don’t have blackening seasoning, you can create your own by combining paprika, cayenne pepper, garlic powder, onion powder, and thyme.
  • For a spicier crema, add a pinch of jalapeno pepper to the avocado mixture while blending.
  • Mahi-mahi can be a bit delicate, so be gentle when flipping it in the pan to avoid breaking it.
  • You can substitute mahi-mahi with another firm white fish like swordfish or halibut.

These three recipes offer just a glimpse into the endless possibilities of the fish taco world. With a variety of flavors and textures to explore, you’re sure to find a combination that tantalizes your taste buds. So grab your tortillas, get creative with your toppings, and dive into the delicious world of fish tacos!

What to read next?

Health and Fitness, Recommended Fitness Products

Naked Oats + Whey – a great combo with variety of options to enjoy

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When the company Naked Nutrition recently contacted me to review another one of their supplements, I was happy to help. I’ve worked with them in the past and appreciate the company’s focus on using pure ingredients vs marketing hype, so I was excited to try Naked Oats + Whey. What follows is my review and some ideas for how to get the most use out of this versatile product from Naked Nutrition.

Why Listen to Me?

Regular readers of my blog know I’m into all things healthy. Being over 50, I strive to live the 50+ Fitness lifestyle and as such not only do I regularly work out, but I also enjoy tracking everything I eat and drink. I hope me sharing my experiences with you will be helpful.

Naked Oats + Whey – What’s inside?

Naked Oats is basically a whey protein powder that’s combined with rolled oats. The oats used here are gluten free and the product itself is GMO Free and Soy Free. With 20 grams of protein and 40 carbs at 270 calories, the product also boasts a high quality Amino Acid profile (17 Amino Acids) – making it a powerful muscle building supplement when combined with your fitness routine.

Why I Like Naked Oats

In my opinion, Naked Oats is a great way to get a super food combo of two of the most common building block foods in your fitness program. Having them combined into one product makes it convenient and easy to get an energizing protein + healthy carb fix to prep you for your day and/or your workout. I find it to be a time saving product that fits in well with my routine.

How am I using Naked Oats?

My teenage son and I are both into working out and eating healthy. He and I have been using Naked Oats for about a month now and we’ve come up with a few ways of using the product.

Simple Protein Oat Drink for Breakfast – as part of his balanced breakfast, my son has taken a liking to mixing a scoop of Naked Oats with 8 oz of milk in the morning. The product mixes easily with just a few stirs of a fork in the milk and it gives him a great boost to his school day.

PreWorkout Boost – Me – I like mixing mine with water to save on the calories and just taking a quick drink of it about an hour before my workout so I have the protein ready for building muscle and the oats for the carb energy for the exercise routine.

A Key Ingredient in your Favorite Shake – if my son or I are making a ‘big shake’ in the Nutribullet, we love to add in a scoop of Naked Oats to the mix. My fav shake is Optimum Nutrition Gold Standard Whey + Banana + Naked Oats + Flaxseed + Kirkland Peanut Butter + Almond Milk. Sometimes I’ll add in some frozen coconut, other times I’ll skip the banana and peanut butter and add in frozen mango and/or frozen blueberries. As for Jax, he’s all about bulking at his age so he up’s the calories with two scoops of fun.

Post Workout Meal or Night time snack – my son Jax has come up with a version of a recipe from a fellow YouTuber where he makes a tasty little snack by mixing up 1 scoop of Naked Oats + 1 TB of Maple Syrup + 1 TB of Peanut Butter + 1 TB of Chocolate Chips. It’s addictive!

However you mix it, Naked Oats fits in well and it blends easily – AND IT TASTES GREAT!

How to Buy Naked Oats + Whey

You can find the product most easily by visiting Naked Nutrition’s website and visiting this page:

Chocolate Peanut Butter Banana Protein Oats | Naked Oats

Why Trust Me?

If you read my blog, you’ve probably read my Trust Guarantee so you know I don’t endorse a company unless I use their products myself. When I recommend Naked Oats to you it’s because I have seen the results for myself – therefore I feel good about telling you to check it out too. I hope you find as much value from the product as my family and I do.

Health and Fitness, Healthy Eating, Product Reviews, Recipes

Best Turmeric Supplement – Why I love this Organic Turmeric Powder

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If you’re a believer in the health benefits of turmeric and looking for the best turmeric supplement, this article can help you. We’ll talk about what turmeric is, why turmeric is healthy, how to use turmeric for weight loss, I’ll give you 3 recipes for Turmeric Smoothies, and recommend what I think is the best turmeric supplement.

If you’re in a hurry and just want to know which product I’m recommending that’s cool too. It’s FGO’s Raw Organic Turmeric Root Powder. Here’s a link to it on Amazon…

[amazon box = “B01CRXAYKS”]

Mike, That Helpful Dad

Editor’s Note: I’m Mike, AKA “That Helpful Dad” and this website is all about providing practical solutions to real life problems. I hope you enjoy today’s wisdom – if you do be sure to visit my home page and sign up for my free weekly emails. You can also follow me on YouTube, Twitter, Facebook, and Pinterest. I’d love to hear from you so drop me a comment and let’s chat.

What is Turmeric?

WebMD provides us with a succinct and informative defintion for what is turmeric…

In the U.S., turmeric is best known as a spice. It’s one of the main components of curry powder. In India and other parts of Asia, turmeric is used to treat many health conditions. It is believed to have anti-inflammatory, antioxidant, and perhaps even anticancer properties.

WebMD

Why Add a Turmeric Supplement to Your Diet?

The health benefits of turmeric have been written about in detail by numerous trusted websites, including:

Potential Benefits of Turmeric

Turmeric is also believed to be good for helping with weight loss. Here are some articles on that too.

RECIPES: How I use Turmeric Supplements in my Diet

I’m not a complicated guy and I like to keep it simple. Personally I just use the Turmeric Supplement powder in my daily smoothies.

Here are 3 easy Turmeric Smoothie Recipes:

  1. Turmeric Shot – 1 TBSP FGO Turmeric Powder + 1 Oz Raw Honey + 1/3 Cup Almond Milk (I like Kirkland’s Organic Unsweetened Vanilla Almond Milk for this – you can get a 6 pack of it on Amazon or Costco for pretty cheap)
  2. Turmeric Berry Smoothie – 1 TBSP FGO Turmeric Powder + 1/4 cup Lifeway Original Kefir + 1 TB FGO Organic Acai Powder + 1 Oz Raw Honey + 1/4 cup fresh berries of your choice + 1-2 cups of Almond or Organic Whole Milk (your preference)
  3. Turmeric Peanut Butter Banana Smoothie – 1 TBSP FGO Turmeric Powder + 1 TSBP All Natural Peanut Butter (I like HomePlate’s Non-GMO Peanut Butter – it tastes awesome!) + 1 Organic Banana + 1/4 cup Lifeway Original Kefir + 1 Scoop Optimum Nutrition Whey Protein Powder (Double Chocolate flavor works great for this) + 1-2 cups of Almond or Organic Whole Milk (your preference)

If you have a turmeric smoothie recipe to share, please drop it in the comments below so I can try it too!

Why Do I Love FGO’s Turmeric Powder Supplement?

  • It’s 100% Raw;
  • It’s USDA-Certified Organic;
  • It actually tastes pretty mild (not overpowering) in my smoothies;
  • the amount you get is very reasonable for the price;
  • it comes with 100% money-back guarantee on Amazon;
  • I can add it to my Amazon Prime Subscribe & Save to save even more;
  • I’ve used other FGO products and have always been happy with their quality;

Pick up a packet of FGO’s Turmeric Powder today…

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Your Shopping List

In addition to the FGO Turmeric Root Powder, here are some quick links to the other products I talked about in this article:

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Cooking and Recipes, Recipes

Yucatan Shrimp Recipe a la Doc Ford’s in Fort Myers, Fl – 2 Versions

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Yucatan Shrimp Recipe – 2 Versions

If you’ve ever been to Sanibel, Captiva, or Fort Myers, Florida it’s likely you’ve heard of Doc Ford’s Rum Bar (and hopefully you’ve been there). If you have, then for sure you have had their signature dish – Yucatan Shrimp. This peel-n-eat shrimp appetizer is hands down awesome. It’s spicy, it’s addictive, it’s messy, and it’s oh-so-good. In the video I’ll show you how we make Doc Ford’s Yucatan Shrimp recipe at home. It’s really easy and you can do it too. In this article I’ll give you the traditional recipe (shell-on) and which I made for about a decade.

As a bonus, I’ll also give you my NEW version of Yucatan Shrimp which I’ve been using the last couple years (HEAD-on, but no shells). Why might you want to have shrimp with the heads on but no body shells? So you can suck on the heads and get an amazing mouthful of flavor! In addition, all the ‘Yucatan’ spices will be on the shrimp body and not the shells so the shrimp will be more flavorful. And best of all it’s less messy because you don’t have to peel anything at the table.

That said, both versions are outstanding so Enjoy!

Version 1: Doc Ford’s Yucatan Shrimp Recipe – Traditional, Shells-On/No Heads

To wet your appetite check out this pic I snapped from the first time I had Yucatan Shrimp at Doc Ford’s marina in Fort Myers…

Doc Ford's Yucatan Shrimp Recipe
Doc Ford’s Yucatan Shrimp at the Fort Myers marina

Yucatan Shrimp Recipe Ingredients List:

  • 8 tablespoons unsalted butter
  • 1-2 Large cloves of Garlic (minced)
  • Juice of two large limes
  • 1-2 tablespoon Sambal Oelek Chili Sauce (or substitute Siracha in a pinch)
  • 1-2 pound large, fresh, shell-on shrimp without heads
  • 2-4 tablespoons chopped cilantro.
  • Kosher salt and freshly ground black pepper to taste
  • 1 loaf crusty bread

Step-by-Step Directions to make Yucatan Shrimp at home

  1. In a small saucepan melt **2** tablespoons of butter over low heat.
  2. Add the garlic and cook, stirring for 2 minutes.
  3. Add remaining **6** tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper, then turn off the heat. Well done – you’ve just made the sauce for Yucatan Shrimp! Now let the sauce rest while you cook the shrimp.
  4. Meanwhile, bring a large pot of well-salted water to a boil.
  5. Add the unpeeled shrimp and cook for 2 minutes (or until they are just firm and pink). Important: Do not overcook the shrimp — as soon as they are pink get the shrimp out because they will keep cooking a bit in the sauce while on your plate.
  6. Drain the shrimp in a colander and shake over the sink to remove excess moisture.
  7. In a large bowl, toss the shrimp and Yucatan sauce mix together.
  8. Plate the shrimp and be sure to put plenty of sauce in the bowls.
  9. Serve with crusty bread (lots of it) for dipping.

Congratulations, you’ve just made Doc Ford’s Yucatan Shrimp at home!

Doc Ford's Yucatan Shrimp Recipe

Serves 4 very happy people – just be sure to give them lots of napkins!

Source: recipe adapted from Doc Ford’s Rum Bar of Fort Myers, FL

Yucatan Shrimp Recipe Video

Version 2 – Yucatan Shrimp HEADs On, but no shells on body

The ingredients are the same but for the shrimp – in this case you want shrimp with the HEADS on. They will come with the shells on the body too, but we’ll be taking those off. Additionally, this is a one pan dish so that means less clean up later!

Yucatan Shrimp Recipe Ingredients List:

  • 8 tablespoons unsalted butter
  • 1-2 Large cloves of Garlic (minced)
  • Juice of two large limes
  • 1-2 tablespoon Sambal Oelek Chili Sauce (or substitute Siracha in a pinch)
  • 1-2 pound large, fresh, unpeeled Shrimp with HEADS on
  • 2-4 tablespoons chopped cilantro.
  • Kosher salt and freshly ground black pepper to taste
  • 1 loaf crusty bread

Step-by-Step Directions to make Yucatan Shrimp at home

  1. Peel the shrimp but leave the heads on.
  2. In a large frying pan melt **2** tablespoons of butter over low heat.
  3. Add the garlic and cook, stirring for 2 minutes.
  4. Add remaining **6** tablespoons butter to fry pan. When it melts, stir in the lime juice, chili sauce, salt and pepper and let the flavors marry together for a minute or two.
  5. Add the shrimp with the heads on to the frying pan that has the sauce still in it and cook for 1-2 minutes until the side that’s down turns pink. Then flip the shrimp and cook for 1-2 minutes until the entire shrimp is pink.
  6. Serve the shrimp WITH ALL THE SAUCE in a large wide bowl that allows for the shrimp to be spread out AND allows the buttery sauce to be accessible for dipping.
  7. Serve with crusty bread (lots of it) for dipping.

Here’s an example of cooking this version with the heads-on shrimp…

As you can see the bodies of the shrimp are absorbing all that buttery goodness and the heads are going to produce an amazing flavor bomb when you suck on the heads before you eat the shrimp body. (Note – it should go without saying that you do not EAT the heads, you just suck out the juices and then you throw away the heads just like the tails).

This version is far less messier at the table and in my opinion tastier too!

Want to know more about Doc Ford’s?

Doc Ford's Marina Fort Myers
View from the Marina at Doc Fords in Fort Myers, Fl

Here’s a link to Doc Ford’s website: Doc Ford’s Rum Bar

They have locations in Fort Myers, Sanibel, and Captiva, Florida. My personal favorite location is Fort Myers because it’s right on the water.

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