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Easy healthier homemade comfort food recipes by Chef Trips!

Welcome to Chez Trips: Healthier Comfort Food with Unbeatable Flavor!

At Chez Trips, we’ve reimagined comfort food classics to bring you healthier, flavor-packed dishes made with smart swaps. From beloved fast-food favorites to hearty family dinners, each recipe is crafted to maximize taste and nutrition, with plenty of room for you to personalize.

Our philosophy? We leave out the Five White Devils: refined sugar, salt, white rice, white flour, and dairy milk. Instead, we focus on wholesome, nutrient-rich options, keeping every dish delicious while making it better for you.

_{Here are some of our favorite healthier swaps:}

• Sweeteners: Honey, stevia, and maple syrup instead of granulated sugar.
• Grains: Nutty, fiber-rich brown rice replaces white rice.
• Flours: Whole wheat and other hearty flours serve as substitutes for refined white flour.
• Milk: Almond, soy, or homemade buttermilk (made by combining milk and vinegar) replaces traditional dairy.
• Condiments & Sauces: Lite mayo and other lower-fat choices bring flavor without the heaviness.

Whether it’s using lean turkey over beef, adding fresh vegetables, or choosing nutrient-dense grains, each recipe offers flexibility.

So, if you’re craving a juicy burger, classic soul food, or a light-yet-indulgent dessert, Chef Trips has you covered with easy, customizable dishes that make healthier eating a pleasure—and, of course, they’ll be Beautiful!

Every week, a new video for easy healthier homemade comfort food recipes from Chez Trips, by Chef Trips!

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Select from our ever-expanding menu to see the dishes’ ingredients, instructions, & video:

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Hamburger Poutine – LIVE – A MF’er in da Kitchen LIVE!

Craving that classic Canadian comfort but want it a little smarter?

Chef Trips brings the heat with his Hamburger Poutine—juicy lean ground beef crumbles seasoned to perfection, piled over crispy oven-baked fries and smothered in a rich, savory gravy that’s lightened up without losing any soul. Topped with fresh cheese curds that melt into gooey perfection, this dish swaps the usual heaviness for bold flavor and better-for-you vibes.

Perfect for game day, late-night cravings, or anytime you need comfort food that hits hard. One bite and you’ll be shouting—it’s BEAUTIFUL! Check out the live demonstration video from A MFer in Da Kitchen, for Chef Trips’ step-by-step tips and make it your own!

Ingredients

• 1 lb of ground Beef
• ½ cup of Cheese curds
• 1 lb of cooked French fries (sweet potato)
• 3 tbsp of Flour (whole wheat)
• 2 tbsp of unsalted Butter
• 3 cups of Beef broth
• ½ cup of Stout beer (optional)
• 1 tbsp of Worcestershire sauce
• 3 cloves of minced Garlic
• 1 tbsp of Balsamic vinegar
• 1 tbsp of Garlic powder
• 1 tbsp of Onion powder
• Mushrooms (optional)
• Salt & Black pepper to taste

Instructions

~ Start fries cooking, and place cheese curds on the counter to bring to room temperature.

~ On medium-high heat, brown the ground beef and onions with some salt & pepper.

~ Once brown, remove and keep warm.

~ In the same pan, add the butter, garlic, and flour, then cook for 2-3 minutes over medium heat, stirring often to prevent burning.

~ Slowly whisk in the beef broth, smoothing any lumps.

~ Add the beer, garlic powder, onion powder, Worcestershire sauce, and the balsamic vinegar and stir.

~ Add any more salt & pepper to taste. 

~ Mix in the mushrooms.

~ Cook over medium heat until thickened, serve hot.

~ On a plate, layer the fries, the cheese curds (the gravy heats them up, but you can also allow the curds to melt over the fries for a few minutes in the oven), and the ground beef, then top with the gravy.

ENJOY!

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Cowboy Spaghetti

Yeehaw, comfort food fans! Chef Trips rustles up a hearty Cowboy Spaghetti that’s bold, satisfying, and better for you.

This one-pot masterpiece combines crispy bacon, lean beef, and Italian sausage with a zesty tomato sauce, tossed with whole wheat spaghetti and fresh spinach for a nutrient-packed punch. A clever Greek yogurt and milk blend replaces heavy cream, keeping it creamy without the guilt.

Topped with olives and melty cheese, this dish is BEAUTIFUL! weeknight dinner winner!

Ingredients

• 6 slices of diced Bacon
• 1 diced Onion
• 1 diced Green pepper
• 4 cloves of minced Garlic
• ½ lb of ground Beef
• 1 lb of Italian sausage
• 3 tsp of kosher Salt, divided, plus more as needed
• ½ tsp of ground Black pepper, plus more as needed
• 1 tbsp of Tomato paste
• 1 cup of diced Tomatoes
• 16 ounces of canned Tomato sauce
• ¼ to ½ cup of Pasta water (to desired thickness)
• 1 cup of plain Greek yogurt, mixed with about a ¼ of Milk of choice to a heavy cream consistency (instead of using heavy cream or ½ & ½)
• 2 tsp of Worcestershire sauce
• 2 tbsp of Oregano (to taste)
• 1 bag of fresh Spinach
• 1 lb of Spaghetti (whole wheat)
• 1 cup of sliced/diced Mushrooms
• 1/4 cup of Cheese (of choice)
• 2 tbsp of Olive oil
• ½ cup of sliced Olives (green or black)

Instructions

~ Bring a large pot of water to a boil over medium-high heat. Meanwhile, cut the bacon slices crosswise into 1/2-inch pieces. Place the bacon in a large Dutch oven or heavy-bottomed pot or wok and cook over medium-low heat until browned and crisp, 8 to 10 minutes.

~ Transfer the bacon to a paper towel-lined plate and set aside; leave the bacon fat in the pot.

~ Increase the heat to medium-high, then brown the Italian sausage and the ground beef, tomato paste, salt, and black pepper.

~ Once most of the pink is gone, add the onion, green peppers, tomatoes, and 1 tbsp of oregano to the pot and cook, stirring occasionally, until they start to soften, about 5 minutes.

~ Add the garlic and mushrooms, cooking until fragrant, about 30 seconds.

~ Add the tomato sauce, Worcestershire sauce, olives, and the second tbsp of oregano, mixing well.

~ Reduce the heat to a simmer, stirring occasionally until the sauce thickens slightly, 10-15 minutes. (cover, or use a splatter guard)

~ While the sauce is cooking, add the spaghetti and the remaining 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8-11 minutes. The spaghetti will finish cooking in the sauce.

~ When the spaghetti is ready, turn off the heat. Using tongs, transfer the spaghetti into the sauce and toss until evenly coated. If the sauce is too thick, add some pasta water, a few tablespoons at a time, until the desired thickness is reached.

~ Taste and season with more kosher salt, black pepper, and oregano as needed.

~ Mix in the cheese and spinach (it will wilt down in size).

~ Top with the bacon.

~ Leftovers can be refrigerated in an airtight container for up to 4 days.

ENJOY!

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Italian 2-Meat Sauce: Slow-Simmered

Get ready to savor a pot of pure comfort with Chef Trips’ Healthier Italian Meat Sauce!
This slow-simmered masterpiece blends lean ground beef and Italian sausage with a rich tomato base, kissed with herbs and a touch of natural sweetness from stevia or carrots—no refined sugar needed.

Packed with mushrooms, onions, and peppers, it’s a wholesome, multi-layered flavor-bomb sauce perfect for spaghetti, lasagna, or even a cozy meatball sub. Cooked low and slow for up to 6 hours, this dish brings bold, soulful vibes to your table with a Chez Trips twist.

Check out the video for pro tips and make it BEAUTIFUL!

Ingredients

• 4 cloves of Garlic, chopped
• 120 oz of Tomato sauce, or crushed tomatoes (four 28-32 ounce cans)
• 1 lb of Italian sausage
• 1 can of Tomato paste
• 1 lb of ground Beef
• 2 tbsp of Oregano, finely chopped if fresh
• 2 tbsp of Basil, finely chopped if fresh
• 2 diced Onions, divided
• 1 diced Green pepper
• ¼ cup of Olive oil
• 1 tbsp  of Sea salt (to taste)
• 1 tbsp of Black pepper (to taste)
• 2 tbsp of crushed Red pepper, divided
• 1 tbsp of Sugar (stevia), or one skinned Carrot (the natural sweetness will help offset the acidity, remove before serving)
• 2 tbsp of Balsamic vinegar
• 1 tbsp of Soy sauce (add for the last hour and a half of cooking)
• 1 tbsp of Worcestershire sauce
• ⅓ cup of grated Parmesan or Romano Cheese
• 1 cup of chopped Mushrooms
• 2 tbsp of unsalted Butter

Instructions

~ Place a large stockpot over medium-high heat. When the pan is hot, add the olive oil, sausage, and beef, breaking them up.

~ Once the chunks of meat are broken apart, add two tsp of the salt, black pepper, 1 tbsp of the crushed red pepper, basil, and oregano.

~ Mix in the green pepper, one of the onions, then sauté for a few minutes until they soften a bit, then add the garlic.

~ Mix in the balsamic vinegar.

~ Cook until most, or all, of the grease cooks out of the pot. Stir often to prevent burning.

~ Add the tomato paste (rinse the can with a bit of water) to the meats and vegetables, mix well.

~ Add tomato sauce, or crushed tomatoes. Rinse cans with just a little water and add to the sauce. 

~ Mix in the remaining basil, oregano, sea salt, crushed red pepper, and the black pepper (don’t over-season, you can always add more later).

~ Add the Worcestershire sauce, the sweetener of your choice, carrots, or the stevia.

~ Lower the heat to low for a gentle simmer, and cover with a splatter guard or top.

~ Stir every 15 minutes for the next 6 or so hours, scraping the bottom and sides around the pot (make sure to hold the pot firmly and be aware that the splattering sauce is very hot).

~ Add the remaining diced onion to stir #3.

~ Taste often to see if more seasonings are necessary.

~ Add the mushrooms during the last two hours of cooking.

~ Mix in the soy sauce for the last 1 ½ of cooking.

~ Once the sauce is done, turn off the heat, remove carrots if using, and mix in the cheese.

~ Mix in the butter to melt while the sauce is still hot.

~ Serve over pasta of your choice.

~ Store in a sealed container for up to 5 days, or freeze for up to 6 months.

ENJOY!

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Au Cheval Smash Burgers

This video recipe is of the legendary Au Cheval smash burgers & mayo!

This video will show the how-tos of how to prepare these smash burgers, or watch Chef Trips do this dish LIVE on his segment: A MFer in da Kitchen!

Ingredients

Beef

• 85/15 ground Beef
• 1 ½ tbsp Kosher salt
• 1 ½ tbsp Black pepper
• 1 ½ tbsp Garlic powder

Mayonnaise

• 2 Egg Yolks
• ¼ cup neutral Oil (canola)
• 1 tbsp Dijon mustard
• 1 tsp Lemon juice
• 1 tsp White vinegar
• pinch of Salt

Burgers

• sliced American cheese (choice)
• thick cut Black Pepper Bacon (thick bacon with ground peppercorns)
• finely diced Red onions
• finely chopped Chives
• finely chopped Pickles
• Eggs
• Burger Buns (whole wheat)

Instructions

Mayonnaise

~ Blend all of the ingredients for the mayonnaise.

~ Add more oil if needed to make it thinner.

~ Once it has thickened, set in the fridge till ready to serve.

Burgers

~ Heat your skillet to high for direct cooking.

~ Roll about a ¼ lb of ground beef gently into two balls. Repeat this for each burger.

~ Add a burger ball(s) to the skillet, place a piece of parchment over one ball at a time, and then firmly press with the spatula until the burger is “smashed” on the skillet.

~ Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.

~ Carefully flip the burger patty(s) over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.

~ Once melted, stack the patties and pull off keeping warm wrapped in foil.

~ Remove all of the food particles from the beef and cheese from the skillet, leaving the grease.

~ Add your sliced bacon (grind black peppercorns onto the bacon) to the skillet over a medium-high heat to cook until they are crispy golden brown, flip and cook the other side, then pull off and keep warm.

~ Finally, over high-heat, crack your eggs onto the bacon grease in the skillet and fry for sunny side up doneness. Pull off once done.

~ Before building, toast your burger buns until golden brown.

~ Build your burger: spread some of the mayonnaise to the bottom bun, then double stack the patties and your bacon.

~ On the top bun add more mayonnaise, the pickles, red onions, fried egg and chopped chives.

~ Pop your egg yolk before serving then put the two sides together.

ENJOY!

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Au Cheval Smash Burgers – LIVE – A MF’er in da Kitchen LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

Craving Chicago’s legendary Au Cheval burgers & mayo but want it healthier and ready in your own kitchen? Chef Trips cranks up the flavor on A MF’er in da Kitchen with his smash burger masterpiece—crispy-edged beef patties smashed to perfection, layered with melty cheese, black pepper bacon, and a sunny-side-up egg for that over-the-top indulgence.

It’s a Windy City icon reimagined with lean proteins and smart swaps that cut the guilt while amplifying the savory, smoky bliss. Whether you’re tailgating or treating yourself, this double-decker dream hits every crave-worthy note.

Live-cooked, bold, and downright BEAUTIFUL—grab your spatula and join the fun!

Ingredients

Beef

• 85/15 ground Beef
• 1 ½ tbsp Kosher salt
• 1 ½ tbsp Black pepper
• 1 ½ tbsp Garlic powder

Mayonnaise

• 2 Egg Yolks
• ¼ cup neutral Oil (canola)
• 1 tbsp Dijon mustard
• 1 tsp Lemon juice
• 1 tsp White vinegar
• pinch of Salt

Burgers

• sliced American cheese (choice)
• thick cut Black Pepper Bacon (thick bacon with ground black peppercorns)
• finely diced Red onions
• finely chopped Chives
• finely chopped Pickles
• Eggs
• Burger Buns (whole wheat)

Instructions

Mayonnaise

~ Blend all of the ingredients for the mayonnaise.

~ Add more oil if needed to make it thinner.

~ Once it has thickened, set in the fridge till ready to serve.

Burgers

~ Heat your skillet to high for direct cooking.

~ Roll about a ¼ lb of ground beef gently into two balls. Repeat this for each burger.

~ Add a burger ball(s) to the skillet, place a piece of parchment over one ball at a time, and then firmly press with the spatula until the burger is “smashed” on the skillet.

~ Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.

~ Carefully flip the burger patty(s) over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.

~ Once melted, stack the patties and pull off, keeping warm wrapped in foil.

~ Remove all of the food particles from the beef and cheese from the skillet, leaving the grease.

~ Add your sliced bacon (grind on the black peppercorns) to the skillet over a medium-high heat to cook until they are crispy golden brown, flip and cook the other side, then pull off and keep warm.

~ Finally, over high heat, crack your eggs onto the bacon grease in the skillet and fry for sunny side up doneness. Pull off once done.

~ Before building, toast your burger buns until golden brown.

~ Build your burger: spread some of the mayonnaise to the bottom bun, then double stack the patties and your bacon.

~ On the top bun add more mayonnaise, the pickles, red onions, fried egg and chopped chives.

~ Pop your egg yolk before serving then put the two sides together.

ENJOY!

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Wendy’s Chilli

Craving that iconic Wendy’s Chili without leaving home? Chef Trips has you covered with a healthier, flavor-packed version that’s pure comfort in a bowl!

This hearty chili features lean ground turkey or beef, kidney and pinto beans, and a rich tomato base spiced with chili powder and cumin. Packed with fresh peppers and celery, it’s a nutrient-dense, soul-warming dish perfect for game days or cozy nights.

Easy to make and endlessly customizable, and with the optional toppings, this chili brings the fast-food classic to your kitchen with a Chez Trips twist.

Check out the video for step-by-step tips and make it BEAUTIFUL!

Ingredients

• 2 lbs of ground Beef (or turkey)
• 2 cans of Pinto beans, 15 oz. each, not drained
• 2 cans of Kidney beans, 15 oz. each, not drained
• 3 stalks of diced Celery 
• 1 diced green Bell pepper 
• 1 tbsp of Worcestershire sauce
• 2 cans of Tomato sauce, 15 oz. each
• 2 cans of diced Tomatoes, 15 oz. each
• ¼ cup of Chili powder
• 1 tbsp of Cumin
• 2 tsp of Salt
• 2 tsp of Black pepper
• 2 cups of Cheddar cheese, optional for serving
• Saltine, or Oyster crackers, optional for serving
• ½ of diced Onion, optional for serving
• Sour cream, optional for serving

Instructions

~ Brown the ground beef (or turkey) in a large stockpot. Halfway through the cooking time, add the celery and bell pepper and cook until tender. Drain off any excess grease.

~ Add in the remaining ingredients except for the optional toppings. Stir to combine.

~ Bring the mixture to a boil, reduce the heat, cover, and simmer for approximately 30 minutes to combine all the flavors.

~ Serve topped with the optional shredded cheddar cheese, crackers, onions, and/or sour cream.

ENJOY!

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Loco Moco – A MF’er in da Kitchen – LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

Aloha, comfort food lovers! Chef Trips brings the Hawaiian classic Loco Moco to your kitchen with a healthier, flavor-packed twist. Juicy turkey or lean beef patties sit atop nutty brown rice, crowned with a perfectly fried egg and smothered in a savory mushroom-onion gravy made with low-sodium broth.

No refined flour or sugar here—just wholesome ingredients that deliver all the soul-warming goodness of the islands. Easy to whip up and endlessly customizable, this dish is your ticket to a BEAUTIFUL, guilt-free feast.

Check out the full recipe and video for step-by-step tips to make it your own!

Ingredients

Patties

• 1 lb of ground Beef (or ground turkey, or spam)
• ½ of finely chopped Onion
• 1 tsp of Garlic powder
• 1 Egg
• ¼ cup of panko Bread crumbs
• 1 tbsp of Worcestershire sauce
• Salt and Black pepper, to taste

Mushroom Gravy

• ¼ cup of unsalted Butter
• ½ cup of chopped Mushrooms
• 1 sliced Onion
• ¼ cup of Flour (whole-wheat)
• 2 cups of Beef broth
• 1 tbsp of Worcestershire sauce
• 1 tbsp of Soy sauce
• Salt and Black pepper, to taste

For Serving

• 4 cups of cooked brown Rice
• 4 sunny-side-up Eggs

Instructions

~ To make the patties, combine the ground beef, chopped onion, garlic powder, egg, panko breadcrumbs, Worcestershire sauce, salt, and pepper in a mixing bowl. Mix well until all the ingredients are thoroughly combined.

~ Shape the beef mixture into 4 patties, about ½ to ¾ inch thick.

~ Heat a skillet over medium heat and cook the beef patties for 4-5 minutes per side, or until they reach your desired level of doneness. Remove the patties from the skillet and set them aside.

~ For the gravy, melt the half stick of butter in the same skillet over medium heat and saute the onion.

~ Add the chopped mushrooms to the skillet and sauté for about 5-6 minutes until they become tender.

~ Sprinkle the flour over the mushrooms and butter. Stir well to combine and cook for 1-2 minutes, allowing the flour to cook slightly.

~ Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce and soy sauce to the skillet and mix well.

~ Bring the mixture to a simmer and cook for about 5 minutes, or until the gravy thickens. Stir occasionally, seasoning with pepper to taste.

~ To assemble, divide the cooked rice among 4 plates. Place a beef patty on each bed of rice. Spoon the mushroom gravy over the beef patties, and top with sunny-side up eggs.

ENJOY!

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McRib Sandwiches w/Homemade Oven-baked Ribs

Skip the limited-time hype and make your own McRib at home—healthier, tastier, and always available!

Chef Trips slow-bakes tender pork ribs in a sweet, smoky BBQ sauce blended with honey, garlic, Worcestershire, and a kick of cayenne. Piled onto a toasted steak roll with crisp pickles and sliced onions, these sandwiches deliver the nostalgic McRib flavor with a homemade twist.

No mystery meat, just bold comfort food—done the Chez Trips way. It will be BEAUTIFUL!

Ingredients

• 1 cup of BBQ sauce (of choice)
• ¼ cup of Honey
• 1 tsp of Garlic powder
• 2 tsp of Worcestershire sauce
• ⅛ tsp of Cayenne pepper
• 1 slab of pork Ribs (pureed pork rib meat, for authenticity)
• Dill pickle slices
• Onion, sliced
• Steak rolls

Instructions

~ Make the barbecue sauce by combining BBQ sauce, honey, Worcestershire, onion powder, garlic powder, and cayenne pepper in a small bowl, mix well. Reserve some, or make more, for later.
(For a more intense flavor, in a saucepan, bring the mixture to a boil over high heat before reducing the heat to medium-low. Simmer the sauce for 15 minutes, then cool.)

~ Prepare ribs by trimming the fat, stripping the membrane, and cutting into smaller portions. No need to debone, as those will be pulled out after cooking.

~ Place ribs into foil, cover both sides with the BBQ sauce, then tightly wrap and oven bake the ribs for 2 ½ – 3 hours at 250°.

~ Once done, remove the bones…they should pull right out.
(You can then take the optional step of placing the ribs into a roasting pan, cover with more of the BBQ sauce mixture, then place the pan into a 425° oven for about 5 minutes to caramelize.)

~ Build the McRib sammies on the steak rolls (toasted for an added treat) with a couple of ribs, topped with pickles and onions.

ENJOY!

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Fried Bologna & Onion Grilled Cheese Sammies w/Tomato Soup – A MF’er in da Kitchen LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

This week, Chef Trips brings back the old-school lunch you grew up on—but better. Thick-cut fried bologna, golden sautéed onions, and melted cheese get pressed between buttery, crispy bread for the ultimate grilled cheese experience.

Served with a warm bowl of rich, comforting tomato soup, this meal hits all the nostalgic notes—only this time, it’s turned up to BEAUTIFUL!

Whether you’re chasing childhood memories or just want a cozy, satisfying meal that’s easy to throw together, this combo will warm your belly and your soul. Simple. Classic. Delicious.

Ingredients

• 1-2 slices of thick Bologna (per sammie)
• 2 Slices of Bread (per sammie)(whole wheat)
• 1 tsp of Olive oil
• 1-2 slices of Cheese (choice)
• 1 tbsp of Yellow mustard
• 1 Onion
• 1 tbsp of Butter for toasting (OR, use mayo)
• 1 can of Tomato soup
• 1 tbsp of Italian seasonings

Instructions

~ Heat the soup and seasonings in a small pot.

~ Put oil in a frying pan and heat to medium-low heat, add onions, sautéing them for 5-9 minutes until desired golden sweetness & crunchiness. Then remove them and set them aside.

~ Slit an X in the middle of the bologna to prevent it from curling up.

~ Add a bit more oil, then brown both sides of the bologna until desired charring over medium-high heat. Remove.

~ Add butter to the pan to melt over medium-low heat, then place a slice of bread into the butter to absorb it. Add a slice of cheese, a slice of bologna, some sautéed onions and mustard, another slice of bologna, another slice of cheese, and top with the other slice of bread. Once done to the desired toastiness, add more butter before flipping and browning the other side.

ENJOY!

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Sloppy Joes

Chef Trips brings you a better-for-you version of the weeknight favorite that never goes out of style—Sloppy Joes made right from scratch. Ground beef gets simmered with sautéed onions, garlic, and the controversial bell peppers (are they in the original recipe?), then coated in a tangy, sweet, and savory homemade sauce that clings to every bite.

Made with whole wheat buns, stevia brown sugar, and real ingredients, this dish delivers all the messy, saucy goodness you remember, just a little smarter and a whole lot tastier.

Top it with a slice of cheese, add some dill pickles for crunch, and let the flavor do the talking. It will be BEAUTIFUL!

Ingredients

• 1 tbsp of Olive oil
• 1 lb of ground Beef (or turkey)
• 1 Onion, diced
• 1 Bell pepper, diced (optional)
• 2 cloves of minced Garlic
• 1 cup of Ketchup
• ½ cup of Water
• 2 tbsp of Brown sugar (stevia)
• 1 tbsp of Worcestershire sauce
• 1 tbsp of Apple cider vinegar
• 1 tbsp of Yellow mustard
• 1 tsp of Chili powder
• Dill pickle chips
• Salt and Black pepper to taste
• Cheese slices of choice (optional)
• Buns, for serving (whole wheat)

Instructions

~ Heat the olive oil in a large skillet or wok over medium heat. Once the oil is hot, add the ground beef, breaking up the meat with a spoon as it cooks, ensuring it browns evenly. Around 5-7 minutes.

~ Once the beef is browned, add the diced onion, bell pepper, and minced garlic to the skillet. Stir well to combine and cook until the vegetables have softened, approximately 5 minutes.

~ Add in the ketchup, water, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, and chili powder. Stir everything together until well combined. The mixture will start to simmer, and the flavors will meld together.

~ Allow the sloppy joe mixture to simmer gently for 10-15 minutes, stirring occasionally. This allows the flavors to intensify and the sauce to thicken slightly. Keep an eye on the consistency and adjust the heat as needed.

~ Once the sloppy joe mixture has thickened to your liking, it’s ready to serve. Spoon generous amounts onto buns, top with pickles, cheese, and serve hot. The soft buns soak up the delicious sauce, but it will be messy!

ENJOY!

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Salisbury Steak w/Loaded Garlic Mashed Potatoes & Mushroom Onion Gravy – A MF’er in da Kitchen LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

Chef Trips brings the heat (and the heart) for this month’s A MF’er in da Kitchen with a comfort food staple that never goes out of style. These tender, juicy Salisbury steaks are seasoned to perfection and simmered in a rich mushroom-onion gravy—served over creamy garlic mashed potatoes loaded with butter, cheese, sour cream, crispy bacon, and chives.

Made with real ingredients and genuine flavor, this dish delivers a holiday-like experience but suits any weeknight meal. It’s bold, hearty, and downright satisfying—BEATIFUL!

Steak Ingredients

• 1 ½ lbs of ground Beef
• ½ cup of Breadcrumbs
• 1 Egg
• 2 tbsp of Worcestershire sauce
• 1 tsp of Garlic powder
• 1 tsp of Onion powder
• Salt & Black pepper to taste

Potatoes Ingredients

• 2 lbs peeled & cubed Potatoes
• 4-5 cloves of quartered Garlic
• ½ cup of warm Milk (of choice)
• 4 tbsp of Butter
• 1 cup of shredded Cheddar cheese
• 3-4 strips of fried Bacon
• 2 tbsp of Sour cream
• 2 tbsp of Chives
• Salt and Black pepper to taste

Gravy Ingredients

• 1 sliced Onion
• 8 oz of sliced Mushrooms
• 2 cups of Beef broth
• 3 tbl of Cornstarch + 3 tbl of Water
• 1 tsp of Thyme

Steak Instructions

~ Fry the bacon over medium heat. Once done, set aside to use in the potatoes.

~ Using the same pan, sauté the onions for a few minutes until they are golden and fragrant. Let cool.

~ Mix all of the steak ingredients in a bowl, add the ground beef, and form into 4 oval patties.

~ Brown the patties 2-3 minutes per side on medium-high heat, set aside.

~ Make gravy (see below)

Potato Instructions

~ Boil potatoes and garlic until tender, about 15 minutes.

~ Mash with milk and butter.

~ Mix in the sour cream, cheese, and bacon.

~ Season to taste with salt and pepper.

Gravy Instructions

~ In the same pan as the just-browned steaks, make the gravy by sautéing the onions for 2-3 minutes, then add the butter and mushrooms. Sauté for another 2-3 minutes.

~ Add broth and thyme, then simmer for 5 minutes.

~ Slowly stir in the cornstarch + water to thicken.

~ Return patties to the gravy, and simmer for 25-30 minutes. Done with internal pattie temperature reaches 160°.

~ Serve steaks over potatoes with gravy and a vegetable.

ENJOY!

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Creole (Cajun spicer) Garlic Honey Butter Salmon Fillets

This one’s for the flavor lovers! Our Creole (Cajun spicer) Garlic Honey Butter Salmon Skillet Seared Fillets hits all the right notes—crispy-edged, pan-seared salmon glazed with a rich, garlicky honey butter sauce that’s got just enough kick.

It’s quick, it’s craveable, and (as always) it’s made Chef Trips-style—balanced, bold, and BEAUTIFUL!

Perfect with a side of greens, rice, or roasted veggies for a full meal that feels indulgent but is packed with lean protein and clean ingredients.

Ingredients

• Salmon fillets
• 2 tbsp of Creole, OR Cajun seasoning for a spicier flavor
• Salt and Black pepper, to taste
• 2 tbsp of Olive oil
• ¼ cup of unsalted Butter
• 3 tbsp of Honey
• 2 cloves of minced Garlic
• 1 tbsp of Lemon juice

Instructions

~ Heat the olive oil in a large skillet over medium-high heat.

~ Pat the salmon fillets dry with a paper towel, then sprinkle them evenly with the Creole, or Cajun seasoning, salt, and pepper.

~ Place the salmon fillets in the skillet, skin-side down (if skin-on), and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a nice sear.

~ Remove the salmon from the skillet and set aside.

~ In the same skillet, reduce the heat to medium and add the butter.

~ Once the butter is melted, stir in the honey, minced garlic, and lemon juice. Cook for 1-2 minutes, stirring frequently, until the sauce thickens slightly.

~ Turn off the heat and return the cooked salmon to the skillet and spoon the garlic honey butter sauce over the fillets, coating them well.

~ Serve immediately.

ENJOY!

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Healthy-ish Italian Sausage & Spinach Pasta with Mozzarella (One Skillet!)

Get ready for bold flavors and comfort in every bite! Chef Trips is bringing the heat this week with a hearty Italian Sausage Pasta loaded with sautéed peppers, onions, mushrooms, garlic, and fresh spinach, all folded into a rich tomato sauce and topped with gooey mozzarella cheese.

With whole ingredients and smart swaps like stevia and olive oil, this dish satisfies your cravings without all of the guilt. It’s a one-skillet wonder meets baked pasta perfection—and yes, it will be BEAUTIFUL!

Ingredients

• 1 lb of Italian Sausage
• 2 tbsp of Olive oil
• 1 Onion
• 1 Green pepper
• 1 tbsp of Salt
• 1 tbsp of Black pepper
• ½ tsp of Red pepper flakes
• 1 tbsp of Italian seasonings
• 1 tbsp of Garlic powder
• 1 tbsp of Onion powder
• 4 cloves of minced Garlic
• Mushrooms
• 1 bag of Spinach
• 28 oz can of crushed Tomatoes
• 1 tbsp of Sugar (stevia)
• 1 lb of Pasta (whole wheat)
• 1 lb of shredded Mozzarella cheese
• up to 1 cup of reserved pasta water
• top with Parmesan cheese

Instructions

~ In a large pot or wok, heat the olive oil over medium heat. Add the Italian sausage, breaking it into pieces.

~ Once the meat is broken down a bit, add the onions and green peppers, then mix in the salt and pepper.

~ Mix in the remaining seasonings.

~ Add the minced garlic, and mix.

~ Add the mushrooms.

~ Pour in the crushed tomatoes, stir well.

~ Stir in the sugar.

~ Mix in the sugar.

~ Simmer at least 20 minutes, stirring often. Add seasonings to taste.

~ Start cooking pasta to al dente.

~ Stir the spinach into the sauce. Simmer for 5 more minutes.

~ Mix in the pasta.

~ Mix in the mozzarella cheese.

~ To thin out the sauce, mix in a ¼ cup of the pasta water at a time until the sauce reaches your desired consistency.

~Top with parmesan cheese.

ENJOY!

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Honey Mustard Sauce

Looking for that perfect balance of sweet heat and tang? Chef Trips’ homemade Honey Mustard Sauce blends Dijon mustard, honey, and a touch of cayenne for a flavor-packed dip or drizzle that’s lightened up and guilt-free.

A little mayo (or Greek yogurt!) adds richness, while fresh lemon juice brightens the whole thing up. Perfect for chicken tenders, salads, sandwiches, or even roasted veggies.

Let it chill for at least 30 minutes to combine those bold flavors. It’ll be BEAUTIFUL!

Ingredients

• ⅓ cup of Dijon mustard
• ¼ cup of Honey
• ¼ cup of Mayonnaise (or plain Greek yogurt)
• 1 tbsp of Lemon juice (or vinegar)
• ¼ tsp of Cayenne pepper

Instructions

~ Combine the Dijon mustard, honey, mayonnaise, lemon juice (or vinegar), and cayenne pepper in a bowl or jar.

~ Whisk until smooth and well combined.

~ Taste and adjust seasoning if needed (more honey for sweetness, lemon juice or vinegar for tanginess, or cayenne pepper for heat).

~ Transfer to a jar or an airtight container.

~ Chill in the refrigerator for at least 30 minutes before serving.

ENJOY!

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Raising Cane’s Sauce

Craving that legendary Raising Cane’s sauce? Chef Trips has you covered with this bold, tangy, peppery copycat that’s just as crave-worthy—maybe even better! This creamy combo of mayo, ketchup, Worcestershire, hot sauce, garlic, and black pepper hits all the right notes, with a little optional celery salt for that extra depth.

Let it rest in the fridge for at least 6 hours (overnight is 🔥), and the flavor payoff is real. Dunk your tenders, slather your sandwiches, dip your fries—whatever you do, don’t skip the sauce.

Homemade, healthier, and it will be BEAUTIFUL!

Ingredients

• ¾ cup of Mayonnaise (or plain Greek yogurt)
• 3 tbsp of Ketchup
• 5 tsp of Worcestershire sauce* (1 tbsp + 2 tsp)
• 1 tbsp of Hot sauce (optional)
• 1 tsp of Garlic powder
• ¾ tsp of Black pepper
• pinch of Celery salt (optional)

Instructions

~ Add all ingredients to a medium bowl. Mix until totally combined and smooth.

~ Cover and refrigerate to let it rest for a minimum of 6 hours, but preferably 24 hours.

ENJOY!

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Garlic Butter Chicken Tenders — A MF’er in da Kitchen– LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

These Garlic Butter Chicken Tenders are tender, juicy, and seared to golden perfection! Chef Trips brings the heat with paprika, Italian herbs, and garlic sizzling in a buttery olive oil blend. A quick deglaze captures all those rich, savory pan drippings, making every bite beautifully bold.

Perfect for a weeknight dinner, protein-packed lunch, or even meal prep—these tenders are bursting with flavor and ready in under 15 minutes. Garnish with fresh parsley or basil and serve warm for a simple, satisfying, and BEAUTIFUL dish you’ll crave again and again!

Ingredients

• 1 tbsp of Olive oil
• 2 tbsp of Butter (divided)
• 1 lb of Chicken breasts (cut into tenders)
• 2 tsp of Paprika
• ½ tsp of Salt
• ¼ tsp of Black pepper
• 4 cloves of minced or crushed Garlic 
• 1 tsp of Italian seasoning

Instructions

~ Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.

~ Add the chicken tenders, season with paprika, salt, and pepper.

~ Cook for 3 minutes on each side (season each side as you cook).

~ Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.

~ Season with Italian seasoning, and cook for one more minute.

~ Add 2 tablespoons of water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan.

ENJOY!

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Ground Beef Fried Rice — A MF’er in da Kitchen– LIVE!

*Enjoy this Live cooking demonstration from Chef Trips on the Nomad Network in his segment:
A MF’er in da Kitchen!

This hearty and satisfying Ground Beef Fried Rice is your new go-to for a quick weeknight dinner! Featuring savory ground beef, crisp mixed vegetables, and fragrant garlic and onion, all tossed with soy sauce, oyster sauce, and a splash of sesame oil, this dish is bursting with umami flavor.

Served over day-old brown rice for the perfect texture and optionally finished with crunchy bean sprouts, it’s a simple, one-pan meal that’s as nutritious as it is delicious and Beautiful!
Quick to prep, easy to love, stretches the dollar, and perfect for leftovers!

Ingredients

• 4 cups of cooked Rice (brown rice, day-old and cold)
• 1 lb of ground Beef
• 1 tbsp of Brown sugar (stevia brown sugar) (optional)
• 1 medium chopped Onion
• 2 cloves of minced Garlic
• 1 cup of mixed Vegetables
• 2 tbsp of Soy sauce
• 1 tbsp of Oyster sauce
• 1 tsp of Sesame oil
• 1 can of Bean sprouts (optional)
• Salt and Black pepper to taste
• Vegetable oil for frying

Instructions

~ Use cold, day-old rice for best results. It’s less likely to clump and will fry up nicely.

~ Heat oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.

~ Add the brown sugar, onion, and garlic to the skillet and cook until softened.

~ Add the mixed vegetables to the skillet and cook for a few minutes until tender-crisp.

~ Add the cooked rice to the skillet and stir to combine with the beef and vegetables.

~ Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to coat the rice evenly. Season with salt and pepper to taste.

~ Add the bean sprouts.

~ Garnish with onions or cilantro, if desired.

ENJOY!

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Dragon Sauce

Unleash the fiery kick of Dragon Sauce! This bold and flavorful blend of soy sauce, honey, garlic, ginger, and sriracha brings the perfect balance of sweet, tangy, and spicy to any dish.

Whether you’re drizzling it over stir-fries, glazing meats, or using it as a dipping sauce, this homemade creation is packed with umami and heat.

Quick, easy, and incredibly versatile, Dragon Sauce is your go-to for adding excitement to every bite. Try it once, and you’ll want to put it on everything!

Ingredients

• ½ cup of Soy sauce
• ¼ cup of Honey
• 2 tbsp of Rice vinegar
• 2 cloves of minced Garlic
• 1 tsp of minced (or grated) Ginger
• 1 tbsp of Sriracha sauce (adjust to taste)
• 1 tbsp of Cornstarch + 2 tbsp of Water

Instructions

~ In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, and sriracha. Stir well.

~ In a separate bowl, whisk together cornstarch and water until smooth.

~ Heat the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

~ Slowly whisk in the cornstarch slurry. Stir constantly as the sauce thickens to a smooth consistency.

~ Once thickened, remove from heat and let cool slightly. Use immediately or store for later.

ENJOY!

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Duck Sauce

This easy homemade Duck Sauce is the perfect balance of sweet, tangy, and savory flavors! Made with apricot jam, rice vinegar, soy sauce, and a hint of garlic, it’s the ultimate dipping sauce for egg rolls, wontons, dumplings, and more.

You can also use it as a glaze for meats or a flavorful addition to stir-fries.

Simple to make and packed with flavor, this versatile sauce comes together in minutes and stores well in the fridge—ready to add a delicious and BEAUTIFUL touch to your favorite dishes anytime!

Ingredients

• 1 cup of Apricot jam
• 2 tbsp of Rice vinegar
• 1 tsp of Soy sauce
• 1 tsp of Sweet Chili sauce
• ½ tsp of Garlic powder

Instructions

~ Stir together apricot jam, chili sauce, soy sauce, rice vinegar, and garlic powder.

~ Serve immediately or store in the refrigerator up to a week in a sealed jar.

ENJOY!

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Sweet Chili Sauce

This homemade Sweet Chili Sauce is a delicious blend of tangy, sweet, and spicy flavors that takes any dish to the next level! Made with rice vinegar, chili flakes, garlic, and ginger, this sauce has just the right amount of heat and richness.

Whether you’re drizzling it over stir-fries, using it as a dipping sauce, or glazing meats and veggies, it’s an easy way to add bold flavor to your favorite meals.

Quick to make and better than store-bought, this sauce thickens beautifully and keeps well in the fridge—perfect for adding a zesty kick whenever you need it!

Ingredients

• ⅓ cup of Rice vinegar
• ⅓ cup of Water
• ⅓ cup + 2 tbsp of Sugar (stevia)
• 1 tbsp of Rice wine vinegar (can substitute dry sherry)
• 1 tbsp of Red chili pepper flakes (use more or less according to taste)
• 1 ½ tsp of minced Garlic
• 1 tsp of minced Ginger
• 1 tsp of Soy sauce
• 2 tsp of Cornstarch dissolved in 1 tbsp of water (the sauce will thicken more once cooled)

Instructions

~ Place all ingredients, except for the cornstarch mixture, in a small saucepan and over low heat, bring it to a boil, stirring regularly.

~ Once the sugar is dissolved, stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.

~ Let the sauce cool completely, pour it into an airtight jar, and store it in the refrigerator.

~Will keep for up to a week. Makes about 1 cup.

ENJOY!

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Cashew Chicken Stir-Fry

This Cashew Chicken Stir-Fry is a perfect balance of savory, nutty, and slightly sweet flavors with tender chicken, crisp zucchini, earthy mushrooms, and crunchy cashews all tossed in a rich, garlicky sauce.

The simple stir-fry technique by Chef Trips locks in the freshness, while the hoisin-soy sauce blend creates a delicious umami kick.

Ready in under 30 minutes, this easy and wholesome meal is perfect for busy weeknights. Serve it over steamed rice or noodles for a satisfying, better-than-takeout dish that will have everyone coming back for more! It will be BEAUTIFUL!

Ingredients

For the Stir Fry

• 1 tbsp of Vegetable oil divided
• 2 small Zucchini quartered lengthwise then sliced into 1 inch pieces
• 1 cup of Mushrooms quartered
• 1 Onion coarsely chopped
• 1 lb of boneless skinless Chicken breasts cut into 1 inch pieces
• ½ of tsp Salt
• ¼ of tsp Black pepper
• 2 cloves of minced Garlic
• ⅓ cup of roasted Cashews unsalted or low sodium

For the Sauce

• ⅓ cup of Chicken broth or water
• 1 tbsp of Soy sauce
• 1 tbsp of Hoisin sauce
• 1 tsp of Sesame oil
• 1 tsp of Sugar (stevia)
• 2 tsp of Cornstarch

Instructions

~ Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.

~ Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.

~ While the chicken is cooking, prepare the sauce by whisking together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch in a small bowl.

~ Remove the vegetables from the pan, place on a plate and cover to keep warm.

~ Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.

~ Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.

~ Add the garlic to the pan and cook for 30 seconds.

~ Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.

~ Stir in cashews and serve immediately, over rice if desired.

ENJOY!

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Asian-Style Chicken Marinade

Elevate your chicken game with this bold and savory Asian-inspired marinade! A perfect balance of sweet, spicy, and umami flavors, this blend of sesame oil, soy sauce, ginger, garlic, and a touch of sriracha infuses a deep, rich taste into every bite. The addition of 5-spice powder and rice vinegar brings a unique depth of flavor that makes this marinade stand out.

Perfect for grilling, baking, or stir-frying, this easy, no-fuss marinade turns simple chicken breasts into a mouthwatering dish that’s great for meal prep, weeknight dinners, or your next backyard cookout.

Let it soak, cook it up, and get ready for a truly BEAUTIFUL bite!

Ingredients

• 1 tbsp of Sesame oil
• ¼ cup of Soy sauce
• 1 tbsp of Honey OR Brown sugar (stevia brown sugar)
• 1 tbsp of Ginger
• 2 cloves of minced Garlic
• 1 tsp of Sriracha
• 1 tbsp of Rice vinegar
• 1 tsp of 5 Spice powder
• 4 lbs of Chicken breast

Instructions

~ Add sesame oil, soy sauce, honey or brown sugar, ginger, minced garlic, sriracha, rice vinegar, and 5-spice powder to a large resealable bag or bowl with a sealed lid. Mix the ingredients around to combine. Add chicken, seal, and toss ingredients so the chicken is coated.

~ Place in the fridge for 30 minutes – overnight (the longer you marinate, the more flavorful your chicken will be).

~ The chicken is now ready for your grill, skillet, wok, or oven.

ENJOY!

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Vegetable Fried Rice

Say goodbye to takeout and whip up this quick and delicious homemade Vegetable Fried Rice! Packed with fresh veggies, aromatic garlic and ginger, and fluffy eggs, this dish is bursting with bold flavors and comforting textures. A splash of soy sauce and sesame oil brings that classic umami taste, while black pepper adds just the right kick.

Perfect for using up leftover rice, this better-than-takeout meal is ready in minutes and can be customized with your favorite protein.

Whether as a side dish or a hearty main, this fried rice will have you saying, “It will be BEAUTIFUL!”

Ingredients

• 2 – 3 tbsp of Vegetable oil (or butter)
• 1 medium chopped Onion
• 2 stalks of Celery
• 3 cloves of minced Garlic
• 2 tbsp of minced Ginger
• 2 Carrots (diced)
• 1 cup of frozen Peas (or a bag of thawed frozen mixed veggies)
• 3 beaten Eggs
• ¼ – ½ cup of Soy sauce (to taste)
• 1 tbsp of Sesame oil
• Black pepper to taste
• 3 cups of cooked Rice (brown)

Instructions

~ Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.

~ Add onion and celery, saute until onions are transparent, about 5 minutes.

~ Add thawed vegetables and cook one minute more.

~ Mix in the garlic and ginger.

~ Push veggies to one side of the pan, then add the sesame oil and scramble the eggs in the empty side of the pan.

~ Mix eggs into veggies and season with pepper.

~ Then put in a small amount of rice and add the soy sauce.

~ Slowly mix rice by the spoonful until all the rice is added and all the ingredients are well blended, adding more soy sauce to taste.

~ Fry on high heat until steamy-hot, stirring often.

ENJOY!

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Sweet & Sour Sauce w/Pinapple tidbits

Looking for a sauce that’s bold, sweet, tangy, and just a little spicy? This homemade Sweet & Sour Sauce w/Pineapple tidbits has it all!

Made with juicy pineapple tidbits, a touch of cayenne, and a perfect balance of sweet and savory ingredients, this sauce is ideal for drizzling over stir-fries, glazing meats, or using as a dipping sauce. Thickened to perfection with cornstarch, it clings beautifully to whatever you’re serving it with.

Quick, easy, and packed with mouthwatering tropical flavor, this sauce is a must-have in your kitchen. Trust Chef Trips—it will be BEAUTIFUL!

Ingredients

• 3 tbsp of Cornstarch (less for a thinner sauce)
• 2 cans of Pineapple tidbits (drain and reserve the juice from both cans)
• 1-2 tbsp of Vegetable oil
• 2 minced Garlic cloves (or to taste)
• 1 pinch of Cayenne pepper
• ½ cup of Ketchup
• ½ cup of Brown sugar (stevia)
• ⅓ cup of White vinegar
• 2 tbsp of Soy sauce
• Black pepper (to taste) (optional)

Instructions

~ Drain both cans of pineapple over a bowl.

~ Add/whisk in cornstarch until smooth and combined (there is no need to measure out the juice), and set aside.

~ In a saucepan, heat oil over medium-low heat. Add garlic and a small pinch of cayenne pepper, stirring for 2 minutes.

~ Add in ketchup, brown sugar, vinegar, and soy sauce; cook, stirring until simmering.

~ Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.

~ Reduce heat to low and simmer for 3-4 minutes.

~ Mix in the pineapple tidbits.

~ Season with black pepper to taste if desired.

~ Keep refrigerated in a sealed jar or container.

ENJOY!

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Liver & Onions

At Chez Trips, we believe in celebrating rich, hearty flavors, and this Savory Skillet Liver & Onions does just that! The tender, perfectly cooked liver is paired with caramelized onions, garlic, and a deep, tangy sauce made with Worcestershire and white wine vinegar.

A soak in milk ensures a milder, smoother taste, making this dish both comforting and packed with bold, umami goodness.

Whether you’re a longtime liver lover or trying it for the first time, this recipe brings out the best in this nutrient-dense ingredient. Serve it up with mashed potatoes, rice, or crusty bread to soak up every drop of that delicious sauce. Trust us—it will be BEAUTIFUL!

Ingredients

• 1 lb (at least) of Liver
• 1 (or more) large Onions
• 1 cup of Milk (of choice)
• 3-5 cloves of roughly chopped Garlic (to taste)
• 2 tsp of Salt (to taste)
• 2 tsp of Black pepper (to taste)
• 2 tbsp of Worcestershire sauce
• 2 tbsp of White Wine Vinegar
• 2 tbsp of Olive oil
• 1 cup of Beef broth (or broth of any kind)

Instructions

~ In a large bowl, soak the liver in the milk while you chop the onion(s) and garlic.

~ Pat the liver dry with paper towels, then cut into bite-sized pieces. In a clean bowl, mix one tbsp of the olive oil with the cut liver.

~ In a lightly oiled skillet, over medium-high heat, spread the pieces of liver, cooking each side for 2-3 minutes, until brown, then remove.

~ In the same skillet, reduce the heat to medium, and add the remaining olive oil and the onions. Move the onions around frequently, cleaning all the liver flavor from the skillet.

~ Once the onions have softened and have a nice brownish color, add the garlic, cooking for about 1 minute more.

~ Add the Worcestershire sauce, white wine vinegar, salt, pepper, and broth. Then increase the heat to medium-high for a few minutes to let some of the liquid evaporate.

~ Reduce the heat back to medium, then add the liver, drippings, and all back to the skillet. Mix well, then simmer for another 3-5 minutes until most of the liquid has evaporated and the sauce is a bit thicker.

ENJOY!

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Peanut Butter Chocolate Chip Walnut Cookies

Get ready for a cookie that does it all! These Peanut Butter Chocolate Chip Walnut Cookies are soft, chewy, and packed with flavor. Made with whole wheat flour and naturally sweetened with stevia, they offer a slightly healthier twist on a classic favorite.

Each bite is loaded with melty chocolate chips, creamy peanut butter chips, and crunchy walnuts for the perfect balance of texture and taste.

Whether you’re looking for a sweet treat to share or just need a comforting bite of homemade goodness, this recipe delivers. Quick, easy, and absolutely delicious—because at Chez Trips, it will be BEAUTIFUL!

Ingredients

• 1 cup of Butter, softened
• 1 cup of Brown sugar (stevia brown sugar)
• ½ cup of White sugar (stevia)
• 2 Eggs
• 2 tsp of Vanilla extract
• 3 cups of Flour (whole wheat)
• 1 tsp of Baking soda
• ½ tsp of Salt
• 1 cup of chopped Walnuts (nuts of choice)
• ½ cup of Chocolate chips
• ½ cup of Peanut butter chips

Instructions

~ Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

~ Whisk together the flour, baking soda, and salt, then set aside.

~ In a different bowl, cream together the butter, brown sugar, and white sugar until smooth.

~ Add one of the eggs and vanilla, then beat until smooth. Then beat in the other egg until smooth.

~ Gradually stir in the flour, baking soda, and salt into the wet mixture.

~ Mix in the walnuts, chocolate chips & peanut butter chips.

~ Drop spoonfuls of dough onto the prepared baking sheet 2 inches apart.

~ Flatten and shape your cookie dough with the back of a spoon.

~ Bake for 10 to 12 minutes in the preheated oven, or until edges are golden.

~ Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

~ These measurements will make approximately 2 dozen cookies.

ENJOY!

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Sweet & Spicy Caramelized Onion Pasta

This week at Chez Trips, we’re bringing bold, savory flavors to your plate with our Sweet & Spicy Caramelized Onion Pasta! Perfectly al dente pasta is tossed in a rich, sweet, and spicy sauce made with golden caramelized onions, zesty garlic, and a kick of chili oil, or your favorite sauce flavor.

Topped with freshly grated parmesan and optional parsley for a burst of freshness, this dish strikes the perfect balance between comfort and heat.

Whether you’re craving something easy and delicious for dinner or looking to impress with a gourmet touch, this pasta dish delivers. It’s a simple recipe that packs complex flavors—and as always, it will be BEAUTIFUL!

Ingredients

• 12 oz Spaghetti or your favorite pasta (whole wheat)
• 3 large Onions, thinly sliced
• 3 tbsp of Olive oil
• 2 tbsp of Butter
• 2 Garlic cloves, minced (to taste)
• ½ tsp of Sugar (stevia)
• ¼ cup of Chili oil, OR Hoisin sauce, OR of your favorite substitute (adjust to taste)
• ½ cup of grated Parmesan cheese
• ¼ cup of Parsley, chopped (optional)
• Salt and Black pepper, to taste
• Chilli powder, to taste (optional)

Instructions

~ Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

~ Heat the olive oil and butter over medium heat in a large skillet. Add the sliced onions and sugar. Cook, stirring occasionally, for 20–25 minutes until the onions are golden and caramelized. Season with salt and pepper.

~ Stir in the minced garlic and cook for 1 minute. Add the chili oil to your sauce flavor of choice, and mix well, letting the flavors meld for another minute.

~ Add the cooked pasta to the skillet along with the reserved pasta water. Toss to coat the pasta evenly in the caramelized onion mixture.

~ Divide the pasta into bowls and top with grated Parmesan cheese and fresh parsley if desired. Serve immediately for a flavorful and spicy delight.

ENJOY!

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Aunt Della’s Egg Pie

Chez Trips brings you a nostalgic treat from Chef Trips’ family cookbook—Aunt Della’s Egg Pie! This creamy, custard-like dessert combines rich flavors and wholesome ingredients, giving you a lighter twist on a classic. Made with stevia, whole wheat flour, and evaporated milk, it’s a satisfying dessert without the guilt.

Baked to golden perfection in a deep 10-inch pie crust, this dish features hints of vanilla and butter that melt in your mouth. It’s a simple, heartwarming dessert that will take you back to family gatherings and Sunday dinners.

Serve it as the centerpiece of your dessert table or enjoy it with a cup of coffee for a cozy treat. Aunt Della’s Egg Pie is a reminder that a little slice of tradition can still be Beautiful!

Ingredients

• 10″ deep Pie crust (from scratch or premade)
• 2 cups of Sugar (stevia)
• 1 ½ cans of evaporated Milk
• 1 tbsp of Flour (whole wheat)
• 1 tsp of Vanilla
• 5 Eggs
• ½ stick of melted Butter
• dash of Salt

Instructions

~ Mix all ingredients in a large bowl and pour into the prepared pie crust.

~ Bake at 400° for 15 min, then at 350° for 25 minutes or when brown.

~ Let pie set & cool before serving.

ENJOY!

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Amish Apple Butter

Discover the rich, velvety goodness of homemade Amish Apple Butter with a healthier twist! Chef Trips swaps traditional sugars for maple syrup and stevia brown sugar, creating a naturally sweet and flavorful spread that’s perfect for toast, biscuits, or even as a glaze.

Slow-cooked with spices, this apple butter is as wholesome as it is irresistible. Simple, customizable, and beautiful—it’s a must-try recipe you’ll love!

Ingredients

• 8 cups of unsweetened Applesauce (2 cans, or approx. 3 ½ lb. cooked apples)
• 1 ½ cups of Brown sugar (stevia brown sugar)
• 1 ½ cups of granulated Sugar (stevia, honey or maple syrup)
• ½ cup of Apple cider vinegar, or Apple cider
• 1 tbsp of ground Cinnamon
• ¼ tsp of Salt
• ¼ tsp of Cloves
• ¼ tsp of Allspice

Instructions

~ Mix all the ingredients in a roasting pan or baking dish.

~ Bake, uncovered, at 350° for 3 hours, stirring occasionally, about every 20 minutes.

~ Cool and put into airtight containers or jars.

~ Keep refrigerated for up to a couple of weeks.

ENJOY!

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Potato Soup w/fresh Vegetable Stock & Cranberry/Walnut Croutons

Warm up with a bowl of creamy, comforting potato soup made from scratch with fresh vegetable stock for a rich, savory base.

Chef Trips takes this classic dish to the next level by pairing it with homemade cranberry-walnut croutons that add a sweet and nutty crunch to every bite.

Perfect as a hearty meal or an elegant starter, this recipe offers a healthier twist while keeping all the flavor. Customize it your way and enjoy a soup that’s as Beautiful as it is delicious!

Cranberry Walnut Croutons

Ingredients

• 1 loaf of Cranberry Walnut Bread or bread of choice, cut into ¾ inch cubes
• ¼ cup of Olive oil
• 2 tsp of Italian seasoning
• 1 tsp of Garlic powder
• ¾ tsp of fine Sea salt
• ½ tsp of Black pepper

Instructions

~ Preheat oven to 375°F.  Line a large baking sheet with parchment paper or a silicone mat; set aside.

~ In a large bowl, evenly drizzle the olive oil over the bread chunks.  Then evenly sprinkle the Italian seasoning, garlic powder, salt, and pepper over the bread.  Toss gently until well combined.

~ Spread the bread cubes out in a single layer on a baking sheet.

~ Bake until golden, turning once halfway through cooking to brown all sides of the croutons.  Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)

~ Remove from oven, once they are all crunchy and brown, let cool completely.  Use immediately, or store in an air-tight container for up to 1 week.

Potato Soup w/fresh Veggie stock

Ingredients

• 6 strips of (uncooked) Bacon cut into small pieces
• 3 tbsp of unsalted Butter 
• 1 medium chopped Yellow onion
• 3 large cloves of minced Garlic  
• ⅓ cup of Flour (whole wheat)
• 2 ½ lbs peeled & diced Potatoes into small pieces
• 2 cups of chopped Carrots
• 2 cups of chopped Celery
• 2 cups of chopped Broccoli
• 2 cups of sliced Mushrooms
• 4 cups of Water or broth
• 2 cups of Milk (soy or almond)
• 1 ½ tsp of Salt
• ⅔ cup of Heavy cream (optional, or substitute)
• 1 tsp of ground Black pepper
• ¼ – ½ tsp of Chili powder
• ⅔ cup of Sour cream (optional)
• shredded Cheddar cheese, Chives, and additional Sour cream and Bacon for toppings

Instructions

~ Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

~ Remove bacon pieces and set aside, leaving the fat in the pot.

~ Add butter, chopped onion, and celery, cook over medium heat until they are tender (3-5 minutes). Mix well.

~ Add the carrots.

~ Add garlic and cook until fragrant (about 30 seconds).

~ Add the salt, pepper, and chili powder. Stir well.

~ Sprinkle the flour over the ingredients in the pot and stir until smooth.

~ Add milk and heavy cream (optional). Mix well.

~ Add potatoes to the pot along with water (or broth).

~ Add Mushrooms and Broccoli. Mix.

~ Bring to a boil and cook until potatoes are tender when pierced with a fork (about 30 minutes).

~ Reduce the heat to a simmer and mash some of the potatoes with a fork on the inside of the pot. There is no need for a blender, as all the ingredients will soften or break down the longer they simmer. Add more water if necessary.

~ Add sour cream and reserved bacon pieces, and stir well.

~ Allow soup to simmer for 15 minutes before serving.

~ Top with additional Sour cream, Croutons, Green onion, Bacon, Cheddar cheese, or Chives.

Enjoy!

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Long John Silver’s Copycat Fish & Hushpuppies w/Tartar sauce

Get ready to recreate the crispy, golden flavors of Long John Silver’s right at home! Chef Trips has a healthier twist on three favorites: perfectly crunchy fish batter, light and fluffy hushpuppies, and tangy tartar sauce.

Each recipe keeps the iconic taste alive while offering homemade, customizable options. Whether you want to enjoy these classic seafood sides with fewer calories or make them from scratch with fresh ingredients, this set of recipes will make your kitchen feel like a seafood haven.

Tartar sauce

Ingredients

• 1 cup of Mayonnaise
• ¼ cup of diced dill Pickles
• 2 tbsp of diced Onions
• 1 tbsp of fresh Dill
• 2 tbsp of Relish
• 1 tbsp of Lemon juice
• ¼ tsp of Black pepper
• ¼ tsp of Salt

Instructions

~ Mix all.

~ Best if refrigerated for at least an hour before use.

~ Will last a while in the refrigerator.

Hushpuppies

Ingredients

• ¼ cup of Milk (soy or almond)
• 1 Egg
• 1 cup of Cornmeal
• ½ cup of Flour (whole wheat)
• 2 tbsp of Sugar (stevia)
• 1 tbsp of Baking powder
• ½ tsp of Salt
• ¼ tsp of Black pepper
• ¼ cup of chopped Onion
• ¼ cup of chopped Green bell pepper
• Oil (for frying)

Instructions

~ In a bowl, mix the cornmeal, flour, sugar, baking powder, salt, and pepper.

~ In another bowl, whisk together milk and egg.

~ Add the wet ingredients to the dry ingredients, stirring until just combined.

~ Fold in the chopped onion and bell pepper.

~ Heat oil in a deep pan or fryer to 350°F.

~ Drop spoonfuls of the batter into the hot oil, frying until golden brown and cooked through, about 3-4 minutes.

~ Remove from oil and drain on paper towels.

Fish

Ingredients

• Canola oil (for frying)
• ¾ pound of frozen Cod, thawed
• ½ cup of Flour (whole wheat)
• ¼ cup of Corn flour
• 2 tbsp of Cornstarch
• ½ tsp of Paprika
• ½ tsp of Garlic powder
• ½ tsp of Onion powder
• ½ tsp of Black pepper
• ¼ tsp of Baking powder
• ¼ tsp of Baking soda
• 1 cup of cold Club soda, or Seltzer
• Kosher salt, to taste
• Lemon wedges

Instructions

~ Heat oil in a deep pan or fryer to 350°F over medium-high heat. When the oil reaches 350°F, reduce the heat to medium-low.

~ Pat the fish dry with a paper towel and cut the fish into four 3-ounce portions. Or, you can create a diamond shape by trimming off the sides. Set aside.

~ In a medium-sized bowl, combine the flour, corn flour, cornstarch, paprika, garlic salt, onion powder, pepper, baking powder, and baking soda.

~ Add the club soda to the dry batter mixture When the oil is preheated and ready to go. Stir until just combined, taking care not to overmix. It’s okay if there are a few clumps in the batter.

~ Dip the fish into the batter, making sure it’s coated on all sides. Gently drop the battered fish into the oil and fry for 3 to 5 minutes, until the exterior is golden brown.

~ Remove the fish to a paper towel-lined plate to remove excess grease. Season the fish with kosher salt to taste.

~ Serve, with lemon wedges, immediately.

ENJOY!

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KFC Copycat Coleslaw

Chef Trips brings you a lighter spin on a true classic with KFC-Style Copycat Coleslaw! Get ready for a refreshing, crunchy side dish that combines that signature tangy-sweet flavor with a healthier twist.

Perfectly balanced with crisp cabbage, carrots, and a creamy, guilt-free dressing, this coleslaw will elevate any meal without compromising on taste.

Whether you’re pairing it with a burger or enjoying it solo, Chef Trips’ KFC-style coleslaw is sure to be a hit—and, as always, it will be BEAUTIFUL!

Ingredients

• ½ cup of Mayonnaise (low fat)
• ⅓ cup of Sugar (stevia)
• ¼ cup of Milk (of choice)
• ¼ cup of Buttermilk (milk of choice + vinegar)
• 2 ½ tbsp of Lemon juice
• 1 ½ tbsp of White vinegar
• ½ tsp of Salt
• ⅛ tsp of Black pepper
• 8 cups of finely chopped Cabbage (about 1 head, OR, use a bag of pre-chopped cabbage & carrots)
• ¼ cup of shredded Carrot (1 medium carrot)
• 2 tbsp of minced Onion

Instructions

~ Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a bowl and beat until smooth.

~ Add the cabbage, carrots, and onion, and mix well.

~ Flatten the cabbage and carrots into the liquid, then cover and refrigerate for at least 2 hours before serving.

ENJOY!

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Split Pea Soup

Warm up with a hearty, healthier bowl of Chef Trips’ Split Pea Soup! This homemade recipe blends tender split peas with fresh vegetables and smoky flavors for a comforting, nutritious meal.

Packed with fiber, protein, and plenty of flavor, this soup perfectly balances hearty and healthy. Whether you’re looking for a cozy dinner or a satisfying lunch, the Chez Trips take on this classic dish will leave you feeling nourished and energized.

Customize it to your taste; as always, it will be BEAUTIFUL!

Ingredients

• 1 tbsp of Olive oil
• 1 ½ cups of chopped Yellow onion (1 medium)
• 1 ¼ cups of chopped Celery (about 3 ribs)
• 1 tsp of minced Garlic (1 clove)
• 4 cups of unsalted Chicken broth
• 4 cups of Water
• 1 (32 oz) bag of dried Split peas, picked over and rinsed
• 2 Bay leaves
• 1 ½ tsp of chopped fresh Thyme, or 1/2 tsp dried
• Salt and ground Black pepper
• 1 ½ lb meaty Ham bone or Ham shanks
• 1 cup of chopped Carrots
• 1 cup of diced Potatoes (optional)

Instructions

~ Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute for 3 minutes. Add garlic and saute for 1 minute longer.

~ Pour in chicken broth and water. Add split peas, bay leaves, and thyme. Season lightly with salt and pepper. Wait to add more salt until the end to see how salty the ham has made the soup.

~ Nestle the ham bone into the soup mixture. Bring the mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 – 80 minutes.

~ As the soup thickens, add about ¼ cup of water at a time.

~ Remove ham from soup, let rest 10 minutes, then shred meat into pieces and cover.

~ Add carrots and potatoes to the soup. Cover and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes, or longer.

~ Stir the ham meat back into the soup, and season with more salt as needed.

~ Soup will thicken as it rests and cools slightly. If needed, it can be thinned with more water.

ENJOY!

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Chili Cheese Coney Dogs

Flavor-packed take on classic Chili Cheese Coneys! These homemade delights feature rich, savory chili, melted cheese, and perfectly cooked hot dogs—without sacrificing flavor.

Whether you’re feeding the family or indulging in a game-day snack, Chef Trips has a recipe that’s sure to satisfy your cravings.

Customize your toppings, load up your coneys, and enjoy this version of an American favorite. They will be BEAUTIFUL!

Ingredients: Coney Sauce

• 2 lbs of ground Chuck (80/20)
• ⅓ lb of ground Chorizo
• 1 can (6 ounces) of Tomato paste
• 4 cups of Water
• 1 can (8 ounces) of Tomato sauce
• 1 lrg minced Onion (about 3 cups)
• 6 cloves of minced Garlic
• 3 tbsp of Chili powder
• 1 tsp of ground Cumin
• 1 tsp of Cinnamon
• ¾ tsp ground Allspice
• ¼ tsp of ground Cloves
• ½ tsp of Cayenne pepper
• 2 tsp of Kosher salt
• 2 tbsp of Worcestershire sauce
• 1 tbsp of Apple cider vinegar
• ½ oz of unsweetened Chocolate

Other

• Footlong or regular Hot dogs
• Hot dog buns (whole wheat)
• Yellow mustard
• chopped White onions
• shredded Cheddar cheese

Instructions

~ Brown the ground chuck and chorizo in a skillet until they’re cooked. Once done, set them aside.

~ In the same skillet, cook the minced onion and garlic until they’re soft and give off a lovely aroma.

~ Add the cooked meat back into the skillet along with the chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper. Stir it all together.

~ Mix in the tomato paste and tomato sauce. Then add the water. Season with salt, Worcestershire sauce, and apple cider vinegar.

~ Let the chili simmer on low heat for about 30 minutes to an hour. This gives all the flavors a chance to mingle & develop.

~ Give the chili a taste and tweak the seasoning if needed. If it’s too thick, add more water to get it just right. Add unsweetened chocolate for extra richness.

~ While the chili is simmering, cook your hot dogs.

~ Assemble the coneys! Place a hot dog in each bun, add on some optional mustard, spoon on the chili, sprinkle on some chopped onions, and finish it off with a generous helping of shredded cheddar cheese.

~ Put your loaded coneys under the broiler (toaster oven) until the buns are toasty & the cheese is melty and gooey.

ENJOY!

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Chicago-Style Pizza Puffs

A beloved snack from the Windy City, pizza puffs offer a crispy, golden pocket filled with gooey cheese and savory pizza ingredients.

Perfect for on-the-go eating, these handheld delights combine the flavors of a classic pizza in a portable form, making them a hit at family gatherings or as a quick lunch option.

Chef Trips shows you how to make them at home, so you can enjoy all the flavor without leaving your kitchen.

Ingredients

• 1 lb of Italian sausage (meat of choice)
• ½ diced Yellow onion
• ½ diced Bell pepper
• ½ tsp of crushed Red pepper flakes
• 3 – 4 minced Garlic cloves
• 15 oz can of Tomato sauce
• ½ cup of Water
• 1 tsp dried of Oregano
• ½ tsp of Paprika
• ½ tsp of Garlic powder
• ¼ cup of Pecorino Romano
• 8 oz of small cubed Mozzarella (cheese of choice)
• 1 pkg of 10 in Tortillas
• Olive oil, for drizzling
• Salt and Black pepper, to taste

Instructions

~ Preheat the oven to 400°F.

~ In a large pot, brown the Italian sausage on medium-high heat. Start breaking up the sausage into fine crumbles with a wooden spoon. Add salt and pepper.

~ Add the onion and bell pepper to the sausage.

~ After onions and peppers turn translucent, add in pepper flakes and garlic. Continue cooking for 2 – 3 minutes.

~ Once the garlic smells fragrant, add tomato sauce and water. Reduce the heat to medium and low until the mixture comes to a slow simmer.

~ Add paprika, garlic, oregano, and basil to the sauce. Let simmer for 10 minutes, then remove from heat. ~Taste for seasoning, then add Pecorino Romano. Let the mixture cool for 5 – 10 minutes.

~ Sprinkle 1 tbsp mozzarella into the center of each tortilla and spoon ¾ cup of the sausage mix, then sprinkle each puff with more cheese.

~ Fold the tortilla around the large sides, like an envelope, and then evenly fold the ends one over the other, forming a rectangle. Place puffs folded side down onto a sheet tray while you repeat with the rest.

~ Drizzle olive oil over each puff and bake for 18 – 20 minutes, or until the puff is golden.

~ Allow to cool on a cooling rack, folded side up.

ENJOY!

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Sirloin Steak w/garlic herb butter sauce

Elevate your dinner with this juicy sirloin steak, seared to perfection and topped with a rich, flavorful garlic herb butter sauce.

This dish brings restaurant-quality steak right to your table, with Chef Trips’ method ensuring a tender and mouth-watering bite every time.

Whether it’s a weeknight treat or a special occasion, this recipe delivers on taste and satisfaction.

Ingredients

• Sirloin steak(s)
• 1 tbsp of Olive oil
• Salt and Black pepper to taste
• 2 tsp of Seasoning rub (your choice)

Garlic herb butter sauce

• 2 tsp of Thyme
• 1 tbsp of chopped Parsley or your favorite Italian seasoning blend
• ½ cup of softened Butter  
• ½ tsp of Garlic powder
• 1 tsp of minced Garlic

Instructions

~ Stir together butter, garlic powder, garlic, and herbs. Set aside.

~ Pat steak(s) dry with a paper towel.

~ Rub steak(s) all over with olive oil.

~ Season steak(s) with salt and pepper to taste, and seasonings.

~ Preheat the skillet over medium heat. Cook steak(s) on each side for 4-7 minutes until cooked to the desired doneness.

~ Allow steaks to rest for at least 5 minutes.

~ Top with garlic herb butter and serve.

ENJOY!

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Lunchroom/School Cafeteria Pizza

Take a trip down memory lane with this pizza, a nostalgic throwback to school days when this cheesy, rectangular slice ruled the cafeteria.

Chef Trips recreates this childhood favorite with a healthy twist, so you can enjoy the simple, comforting flavors of school pizza without the guilt. Perfect for kids and adults alike!

Ingredients

• 2 ⅔ cups of Flour (whole wheat)
• ¾ cup of Non-fat dry milk powder
• 2 tbsp of Sugar (stevia)
• 1 packet of Quick Rise or Pizza yeast
• 1 tsp of Salt
• 1 ⅔ cup of warm Water
• 2 tbsp of Vegetable oil
• ½ lb of Italian sausage
• ½ lb of Ground beef
• 1 jar (12 oz) of Pizza sauce
• 8 oz of part-skim shredded Mozzarella cheese 

Instructions

~ Preheat oven to 475°F. Grease a metal pan and sprinkle with cornmeal, or line it with parchment paper.

~ Simmer sauce with optional veggies & seasonings.

~ Whisk the flour, milk powder, sugar, yeast, and salt together in a large bowl. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If a few lumps are remaining, it’s OK.

~ Spread the pizza dough into the prepared sheet pan, ensuring the dough is spread evenly and to the edges of the pan. If you are having trouble with the dough spreading to the edges of the pan, allow the dough to rest for at least 5 minutes before spreading it with your fingertips.

~ Bake the un-topped crust for 6 – 8 minutes.

~ Brown the Italian sausage and ground beef together until cooked completely. Drain if necessary and set aside.

~ Top the crust with the pizza sauce, then the cooked sausage and beef mixture, and add the shredded cheese.

~ Return the pizza to the oven and bake for an additional 8 – 10 minutes, or until cheese is melted and beginning to brown.

~ Slice into rectangles and serve.

ENJOY!

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Mexican Street Corn (elotes)

Bring the vibrant flavors of Mexico to your table. This popular street food features grilled corn slathered in creamy mayo, tangy lime juice, and sprinkled with crumbled cheese and spices.

Chef Trips takes this traditional favorite and gives it a healthy twist without sacrificing any of the bold, zesty BEAUTIFUL flavors.

Ingredients

• 3 (15.25-ounce) drained cans of Corn
• 2 tbsp of Butter
• 1 tsp of Kosher salt
• 3 tbsp of Mayonnaise
• 1-2 tsp of Lime juice
• 2 tsp of Chili powder, divided
• 1 tbsp of Oil
• Cotija cheese
• roughly chopped Cilantro 

Instructions

~ Heat a cast-iron skillet with oil on high heat, then add the corn. Cook for 8-10 minutes, stirring occasionally, scorching to taste.

~ Remove from heat and add in butter and salt. Stir until mixed.

~ Leave in skillet, or place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.

~ Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately.

ENJOY!

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Maid-Rite Loose Meat Sandwiches

A Midwest classic, these loose meat sandwiches are known for their seasoned, crumbled beef served on a soft bun. This dish is a cross between a hamburger and a sloppy joe, offering a simple yet delicious meal.

Chef Trips shows you how to make this diner favorite right in your kitchen, perfect for a quick and satisfying BEAUTIFUL dinner.

Ingredients

• 1 lb of Ground beef 
• ¼ cup of Water, or enough to cover meat
• 1 tbsp of Yellow mustard
• 1 tsp of Sugar (stevia)
• 1 tbsp of distilled White vinegar
• ½ cup of Onion chopped, plus more for topping
• 1 tsp of Salt
• ½ tsp of Black pepper
• 4 Hamburger buns split, for serving
• Toppings such as cheese, ketchup, mustard, BBQ sauce, mayonnaise, and/or pickles, for serving

Instructions

~ In a large skillet, brown beef, over medium heat, while breaking up the clumps. Then add the diced onion, season with salt & pepper, and cook until the beef is no longer pink.

~ Drain the fat.

~ Mix in the vinegar, mustard, and sugar.

~ Add enough water to cover the meat, bring it to a boil, then reduce heat to a simmer, until all the water is gone.

~ Serve meat on steamed buns with desired toppings.

ENJOY!

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Chicago Style Hot Dogs

Experience the iconic flavors of the Chicago-style hot dog at home with this recipe. Known for its no-ketchup rule, this hot dog is topped with a symphony of flavors: mustard, relish, onions, tomatoes, pickles, and a dash of celery salt.

Chef Trips helps you recreate this BEAUTIFUL quintessential Chicago street food.

Ingredients

• Beef hot dogs
• Poppy-seed hot dog buns
• diced White onion
• Yellow mustard
• Sweet pickle relish
• Sport peppers
• Dill pickle spears
• Tomato slices
• Celery salt

Instructions

~ Fill a pot half-way with water. Bring to a boil over high heat, then turn down to low. Add hot dogs and simmer, uncovered, for 15 minutes.

~ Finely chop white onion and slice tomatoes.

~ During the cooking of the hot dogs, use a steamer basket. or a splatter cover, to steam the buns for 3 to 5 minutes or until soft and squishy.

Assembly Instructions:
~ Add one hot dog in each bun and top with diced onion, relish, mustard, tomato slices, 1 dill pickle spear, and 3 sport peppers. Sprinkle with a dash of celery salt.

ENJOY!

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Patty Melts w/sauce

The patty melt is a diner classic, combining a juicy beef patty, melted cheese, and grilled onions, all nestled between slices of toasted bread.

Chef Trips takes it to the next level with a special homemade sauce that adds a kick of flavor. This comforting sandwich is perfect for lunch or dinner and hits all the right notes of savory and cheesy goodness.

Ingredients: (for 2 sandwiches)

• ½ lb of Ground beef
• 4 slices of Rye bread
• 4 slices of Swiss cheese
• 1 large thinly sliced Onion
• Mushrooms
• 4 tbsp of Butter, plus more for spreading
• Salt and Black pepper to taste

For the Sauce

• ½ cup of Mayonnaise
• 2 tbsp of Ketchup
• 1 tbsp of Relish
• 1 tsp of Worcestershire sauce
• ½ tsp of Garlic powder
• ½ tsp of Onion powder
• Salt and Black pepper to taste

Instructions

~ Mix the sauce ingredients in a small bowl. Adjust seasoning to taste, then set aside.

~ For the ground beef patties, season with salt and pepper, onion powder, garlic powder, and a splash of Worcestershire sauce. Form into patties slightly larger than your bread slices.

~ In a small skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a bowl.

~ In the same skillet over medium heat, melt 1 tbsp of butter. Add the mushrooms, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a bowl.

~ In a larger skillet on medium-high heat, cook the patties to your desired doneness, about 4 minutes per side for medium. Remove and set aside.

~ Butter one side of each bread slice. To assemble, spread the sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, mushrooms, and another slice of cheese, and top with another bread slice, buttered side up.

~ In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.

ENJOY!

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Steak & Shake Garlic Burgers

Inspired by the famous Steak & Shake garlic burgers, this recipe recreates the rich, garlicky flavors that make this burger a fan favorite.

Chef Trips guides you through making this burger at home, complete with a buttery garlic spread and a juicy patty, giving you the ultimate fast-food fix without leaving the house.

Ingredients

• 1 lb of Ground beef chuck
• Mushrooms (optional)

Burger Seasoning

• 1½ tsp of Salt
• 1 tsp of ground Black pepper
• ¼ tsp of Onion powder
• ¼ tsp of Garlic powder

Garlic Butter

• ½ cup of Butter
• 2 tsp of minced Garlic
• 2-4 slices of American cheese
• 2 Hamburger buns (whole wheat)

Instructions

~ Divide the Beef into small balls and set aside.

~ Prepare burger seasoning by combining the salt, black pepper, onion powder, and garlic powder in a small bowl.

~ Sauté mushrooms and set aside.

~ In a small saucepan over low heat, melt the butter and then add the minced garlic. Heat the mixture for 3 to 5 minutes or until the garlic butter becomes fragrant.

~ Brush the garlic butter onto the buns, and place the buns on the skillet to toast. Toast the buns long enough so the bread begins to brown.

~ Heat the grill or skillet to medium-high heat.

~ Place the ground beef balls on the heated surface and press the burgers into thin patties.

~ Brush the remaining garlic butter on top of the ground beef.

~ Season patties with the burger seasoning mixture.

~ When the burgers have cooked on one side, flip them over and add a slice of cheese to each patty.

~ Place the patties onto the buns. Dress the burgers as you desire.

ENJOY!

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BK Whoppers

Craving a BK Whopper? Chef Trips brings you a homemade version of this fast-food favorite, using better-for-you ingredients without compromising on the signature flavors of beef, fresh lettuce, tomatoes, onions, and pickles, all stacked between a soft bun.

It’s a BEAUTIFUL guilt-free way to enjoy a classic burger.

Ingredients: (for 4 whoppers)

• 1 lb of Ground chuck
• ½ tsp of Salt
• 4 Sesame seed Hamburger buns (whole wheat)
• 16 Dill pickle slices
• ½ Onion sliced into rings
• 16 Tomato slices
• 4 tbsp of Ketchup
• Lettuce
• 4 tbsp of Mayonnaise
• 4 slices of Cheese

Instructions

~ Form the meat into patties. Remember to account for shrinkage.

~ Heat a skillet or grill to medium-high heat.

~ Cook the burger patties for 2 to 3 minutes per side. While cooking, add a dash of salt.
(you can steam your buns while the burgers cook)

~ After flipping, add cheese to the top of the burgers.

~ Build the burgers by placing the meat on the bottom bun followed by 3 or 4 dill pickle slices, 3 or 4 onion slices, and 2 to 3 tomato slices. Squirt a small amount of ketchup onto the burger and add lettuce. Then spread mayonnaise onto the top bun and place it onto the burger.

ENJOY!

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Chorizo Tortillas

Spicy, smoky, and incredibly flavorful, chorizo tortillas are a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Chef Trips shows you how to make these easy, delicious tortillas at home, filled with savory chorizo and your choice of toppings.

Ingredients

• ½ tbsp of Butter, to sautee onions
• ½ diced medium Onion (optional)
• 1 (7-ounce) package of Chorizo
• 1 tsp of Salt (Himalayan or kosher)
• ½ tsp of Black pepper
• ½ cup of Rice (brown)
• 3 Eggs
• 2 slices of Cheese (your choice)
• 1 Tortilla (whole wheat)

Instructions

~ Heat butter in a nonstick or cast-iron saute pan over medium heat. Add onions and cook until tender, about 5 minutes. Add chorizo to brown, season with salt and pepper.

~ Once browned, add rice and incorporate well.

~ In a bowl, whisk eggs until well blended. Add eggs to the pan with the chorizo mixture, spreading evenly.

~ Top with cheese, then cover with a tortilla.

~ Make sure nothing is sticking to the pan by gently using a spatula or fork.

~ Using a plate, flip the pan over onto it to turn the tortilla.

~ Give the pan a quick wipe, then place the tortilla back into the pan, tortilla side down, then fold in half.

~ While that side is toasting, rotate the tortilla a ¼ turn every few minutes to make sure it’s evenly toasted.

~ After about 5-6 minutes, flip the tortilla to toast the other side, rotating as you did before.

~ Once toasted to your preference, remove from the pan.

ENJOY!

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Pan-Fried Turkey Cheeseburgers

These burgers offer a lighter take on a classic cheeseburger without sacrificing flavor.

Chef Trips uses lean turkey and a perfectly seasoned patty, topped with melty cheese, to create a delicious and healthier option that’s perfect for any burger lover looking to cut back on red meat.

Ingredients

• 1 Onion (or shallot)
• 1 lb of Ground turkey
• 2 tbsp of Mayonnaise (low-fat)
• 2 tbsp of Steak sauce
• 2 tbsp of dried Parsley
• ¼ tsp of Garlic powder
• ¼ tsp of ground Black pepper
• Cooking spray
• Hamburger buns
• Butter for bun toasting
• Lettuce, tomatoes, and/or toppings of choice
• 2 slices of Cheese (your choice)

Instructions

~ Toast buns with butter

~ Grate an Onion with a medium grater plane into a large bowl. Be sure to collect the juice. Add turkey, mayonnaise, steak sauce, and parsley. Mix gently with your hands until fully incorporated. Divide into 4 equal portions and gently form into patties. Season tops with garlic salt and pepper.

~ Spray a large skillet with cooking spray and place it over medium-high heat. When the pan is hot, place the burgers in, seasoned sides down. Season the opposite sides with more garlic salt and pepper. Cook until browned, 4 to 5 minutes. Flip; continue to cook until no longer pink, 4 to 5 minutes more.

~ Top with cheese, and cover for a few minutes to melt.

~ Place cooked patty onto previously toasted buns and dress.

ENJOY!

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Skillet Roasted Whole Chicken, Carrots & Potatoes with Mushroom Pan Dripping Gravy

This hearty, skillet-roasted whole chicken dish is a complete meal, with tender carrots and potatoes roasted alongside the chicken, soaking up all its flavorful juices.

Chef Trips tops it off with a rich mushroom pan-dripping gravy that ties everything together. It’s the perfect comforting dish for a family dinner.

Ingredients

• 1 Whole Chicken (using the giblets for the gravy)
• 1 tbsp of Olive oil
• Seasoning Rub of your choice
• 6 cloves of Garlic
• 2 quartered Onions
• 10 quartered medium-sized Potatoes
• 2 lbs of Carrots

Pan Dripping Gravy

• 1 can of condensed Mushroom soup (can add fresh mushrooms to this as well)
• 2 tbsp of Cornstarch or flour

Instructions

Cast Iron Skillet Roasted Whole Chicken
~ Remove the chicken and its giblets from the packaging and thoroughly pat dry with paper towels. Let it rest at room temperature while you gather your ingredients.

~ Preheat the oven to 425°F.

~ Rub olive oil all over the chicken, then generously season all sides of the chicken with your seasonings of choice. In the cavity of the chicken, stuff several of the quartered onions, 3 cloves of garlic, and some of the giblets.

~ Place the chicken in the center of the skillet, breast side up.
Gently lift around the chicken, allowing the carrots & potatoes, and the remaining onions, garlic, and giblets to cascade underneath, leaving the chicken elevated from sitting directly on the bottom of the skillet.

~ Place the chicken in the oven with the thickest part facing the back of the oven. Roast the chicken at 425°F for 1 hour 15 minutes to 1 hour 35 minutes or until the thickest part of the breast reaches at least 165°F.

~ Carefully transfer the carrots & potatoes into a bowl, and the cooked chicken to a cutting board to let rest for about 10 to 15 minutes before carving.

~ While the chicken rests, prepare the gravy.

Pan Dripping Gravy

~ In a small bowl, mix the cornstarch (or flour) with a small amount of liquid (chicken stock, or water) until a lump-free slurry forms. Set aside.

~ Using a wooden spoon or spatula, add a can of condensed mushroom soup (and fresh mushrooms, if using) to the drippings in the skillet and simmer, while gently scraping the bottom and side of the skillet.

~ Add ½ a can of water to the skillet and return to a simmer before slowly adding in the cornstarch slurry, adding a little at a time until your desired gravy thickness is achieved. Note: the cornstarch will continue to thicken as it cooks. If it thickens too much, you can add a little more water to thin it out.

~ Serve immediately with the roasted chicken!

ENJOY!

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Cinnamon-Raisin French Toast Egg&Cheese Sammies w/caramelized Bacon

This indulgent Cinnamon-Raisin French Toast sandwich is packed with layers of sweet and savory flavors. Chef Trips combines the richness of egg and cheese with the sweetness of caramelized bacon, creating the perfect breakfast or brunch option.

It’s a delightful twist on traditional French toast that will leave you craving more.

Ingredients

• 4 slices of Cinnamon-Raisin bread
• 2 Eggs for French toast batter
• 2 tbsp Milk (your preference, OR flavored coffee creamer)
• ½ tsp Vanilla extract
• 2 Eggs for Sandwiches
• 2 slices of Cheese (your preference)
• 2 tbsp of Butter
• 3 strips of Bacon .. cut in half
• 2 tbsp of Brown sugar (Stevia brown sugar, for a wee bit healthier option) to caramelize bacon
• 1 tbsp of Syrup, or Jelly (your preference)

Instructions

~ In a small bowl, whisk together the eggs, milk, and vanilla extract.

~ Sprinkle brown sugar on the bacon, then cook in an oven at 350° for about 15-20 minutes, or until the desired doneness.

~ Bathe the bread in the egg mixture, rotating & flipping pieces for maximum absorption.

~ Melt butter in the pan, then cook the bread on medium/medium-high heat for about 2-4 minutes, until golden brown, flip, and cook the other side.

~ Transfer French toast to a plate, then spread syrup or jelly on the inside of each slice.

~ Fry eggs until desired doneness, flip, then top with cheese.

~ Divide the bacon onto the two pieces of French toast.

~ Place the cooked eggs and cheese on top of the bacon, then cover with the remaining slices of French toast to complete your sammies.

ENJOY!

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Fried Catfish Nuggets

Crispy on the outside and tender on the inside, fried catfish nuggets are a Southern classic brought to life by Chef Trips.

This recipe offers a healthier take on this deep-fried favorite, perfect for a weekend snack or as part of a family dinner.

Ingredients

• 2 beaten Eggs
• 2 cups of Milk (your preference)
• 1 package of Fish Fry (OR, 1 cup Cornmeal, 1 cup Flour, 1 tbsp Garlic powder, 1 tsp Salt, & 1 tsp Black pepper)
• 2 cups of Canola oil (your preference)
• 2 lbs of Catfish nuggets

Instructions

~ Combine the eggs & milk and whisk them together, then set aside.

~ Combine the cornmeal, flour, garlic powder, salt, and pepper, and set aside (or the Fish Fry).

~ Heat 1 inch of canola oil in a deep pan, warming it to 350° F.

~ Working in batches, coat the catfish nuggets in the milk and egg mixture, then dredge them in the cornmeal and flour mixture.

~ Fry the breaded nuggets for 3 minutes per side until golden brown.

~ Repeat until all catfish nuggets are fried, adding oil to the pan when needed.

ENJOY!

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Soul-food Spaghetti

A soulful twist on a classic dish, soul-food spaghetti combines hearty pasta with a rich, flavorful meat sauce, seasoned to perfection.

Chef Trips brings this comforting dish to life with healthier ingredients, proving you can enjoy all the taste and nostalgia without compromising your dietary goals.

Ingredients

• 1 lb of Spaghetti (whole wheat)
• 1 ½ tbsp of Olive oil
• 1 lb of Andouille sausage (cut into 1/2 moons)
• 2 tbsp of Butter
• 1 diced White onion, OR, 2 small Yellow onions
• 1 diced Green pepper
• 3 minced cloves of Garlic
• 1 tbsp of Kosher salt
• ½ tbsp of Black pepper
• 1 lb of Ground beef
• 1 package of Spaghetti seasonings = 1 tsp each of Rosemary, Black pepper, Oregano (Italian), Parsley, Onion powder & Garlic powder (add more to taste)
• 1 6-oz can of Tomato paste
• 1 jar of Pasta sauce
• 2 tsp of Sugar (stevia)
• 1 ½ – 2 cups of the starchy pasta Water

Instructions

~ Heat water for spaghetti. Cooking the spaghetti till barely done…al dente, because we want the pasta to complete its cooking IN the sauce.

~ Heat oil on medium/medium-high heat, sear sausage until golden brown, then remove and set aside.

~ Melt butter on medium/medium-low heat, add onions & peppers…let them slowly soften, while they deglaze the pot. (about 5 minutes) Stirring often.

~ Add Garlic, Salt & Pepper. (about 1 minute)

~ Move veggies to the side of the pot, and add Ground beef to the pot to brown, while breaking down all the chunks. (about 5 minutes)

~ Add Spaghetti seasonings to beef. Once all the pink is gone from the ground beef, combine with the veggies. Stir often.

~ Add Tomato paste, Pasta sauce & starchy pasta water, to your desired thickness. Stir often.

~ Add Sugar. Stir often.

~ Taste…add seasonings as necessary according to your taste buds.

~ Add Spaghetti to sauce. Combine well.

~ Add Sausage. Mix well.

~ Cover and let simmer on low heat for about 20 minutes to allow the sauce to absorb into the spaghetti while all the different flavors get to know each other!

ENJOY!

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