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 stand in for refined white flour.
- Milk: Almond, soy, or homemade buttermilk (milk + vinegar) replace 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!
Select from our ever-expanding menu to see the dishes’ ingredients, instructions, & video:
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 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!
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 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 ground Cinnamon
- ¼ tsp Salt
- ¼ tsp Cloves
- ¼ tsp 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!
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 Olive oil
- 2 tsp Italian seasoning
- 1 tsp Garlic powder
- ¾ tsp fine Sea salt
- ½ tsp Black pepper
Instructions
~ Preheat oven to 375°F. Line a large baking sheet with parchment paper or 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 (uncooked) Bacon cut into small pieces
- 3 tbsp unsalted Butter
- 1 medium chopped Yellow onion
- 3 large cloves of minced Garlic
- ⅓ cup Flour (whole wheat)
- 2 ½ lbs peeled & diced Potatoes into small pieces
- 2 cups chopped Carrots
- 2 cups chopped Celery
- 2 cups chopped Broccoli
- 2 cups sliced Mushrooms
- 4 cups Water or broth
- 2 cups Milk
- 1 ½ tsp Salt
- ⅔ cup Heavy cream (optional, or substitute)
- 1 tsp ground Black pepper
- ¼ – ½ tsp Chili powder
- ⅔ cup 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 heat to 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!
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 Mayonnaise
- ¼ cup diced dill Pickles
- 2 tbsp diced Onions
- 1 tbsp fresh Dill
- 2 tbsp Relish
- 1 tbsp Lemon juice
- ¼ tsp Black pepper
- ¼ tsp Salt
Instructions
~ Mix all together.
~ Best if refrigerated for at least an hour before use.
~ Will last a while in the refrigerator.
Hushpuppies
Ingredients
- ¼ cup Milk
- 1 Egg
- 1 cup Cornmeal
- ½ cup Flour
- 2 tbsp Sugar
- 1 tbsp Baking powder
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cup chopped Onion
- ¼ cup 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 frozen Cod, thawed
- ½ cup Flour
- ¼ cup Corn flour
- 2 tbsp Cornstarch
- ½ tsp Paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Black pepper
- ¼ tsp Baking powder
- ¼ tsp Baking soda
- 1 cup 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 degrees, 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!
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 Mayonnaise (low fat)
- ⅓ cup Sugar (stevia)
- ¼ cup Milk (of choice)
- ¼ cup Buttermilk (milk of choice + vinegar)
- 2 ½ tbsp Lemon juice
- 1 ½ tbsp White vinegar
- ½ tsp Salt
- ⅛ tsp Black pepper
- 8 cups finely chopped Cabbage (about 1 head, OR, use a bag of pre-chopped cabbage & carrots)
¼ cup shredded Carrot (1 medium carrot) - 2 tbsp 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!
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, Chef 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 Olive oil
- 1 ½ cups chopped Yellow onion (1 medium)
- 1 ¼ cups chopped Celery (about 3 ribs)
- 1 tsp minced Garlic (1 clove)
- 4 cups unsalted Chicken broth
- 4 cups Water
- 1 (32 oz) bag of dried Split peas, picked over and rinsed
- 2 Bay leaves
- 1 ½ tsp chopped fresh Thyme, or 1/2 tsp dried
- Salt and ground Black pepper
- 1 ½ lb meaty Ham bone or Ham shanks
- 1 cup 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 ham bone into soup mixture. Bring 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!
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.
Ingredients: Coney Sauce
- 2 lbs ground Chuck (80/20)
- ⅓ lb ground Chorizo
- 1 can (6 ounces) Tomato paste
- 4 cups of Water
- 1 can (8 ounces) Tomato sauce
- 1 lrg minced Onion (about 3 cups)
- 6 cloves minced Garlic
- 3 tbsp Chili powder
- 1 tsp ground Cumin
- 1 tsp Cinnamon
- ¾ tsp ground Allspice
- ¼ tsp ground Cloves
- ½ tsp Cayenne pepper
- 2 tsp Kosher salt
- 2 tbsp Worcestershire sauce
- 1 tbsp Apple cider vinegar
- ½ oz 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!
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 Italian sausage (meat of choice)
- ½ diced Yellow onion
- ½ diced Bell pepper
- ½ tsp crushed Red pepper flakes
- 3 – 4 minced Garlic cloves
- 15 oz Tomato sauce
- ½ cup Water
- 1 tsp dried Oregano
- ½ tsp Paprika
- ½ tsp Garlic powder
- ¼ cup Pecorino romano
- 8 oz small cubed Mozzarella (cheese of choice)
- 1 pkg 10 in Tortillas
- Olive oil, for drizzling
- Kosher 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 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!
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 Olive oil
- Salt and Pepper to taste
- 2 tsp Seasoning rub (your choice)
Garlic herb butter sauce
- 2 tsp Thyme
- 1 tbsp chopped Parsley or, your favorite Italian seasoning blend
- ½ cup of softened Butter
- ½ tsp Garlic powder
- 1 tsp 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!
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 Flour (whole wheat)
- ¾ cup Non-fat dry milk powder
- 2 tbsp Sugar
- 1 packet Quick Rise or Pizza yeast
- 1 tsp Salt
- 1 ⅔ cup warm Water
- 2 tbsp Vegetable oil
- ½ lb Italian sausage
- ½ lb Ground beef
- 1 jar (12 oz) Pizza sauce
- 8 oz part-skim shredded Mozzarella cheese
Instructions
~ Preheat oven to 475°F. Grease a metal pan and sprinkle w/corn meal, 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!
Mexican Street Corn (elotes)
Bring the vibrant flavors of Mexico to your table. This popular street food features grilled corn slathered in creamy mayo, and 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 flavors.
Ingredients
- 3 (15.25-ounce) drained cans of Corn
- 2 tbsp Butter
- 1 tsp Kosher salt
- 3 tbsp Mayonnaise
- 1-2 tsp Lime juice
- 2 tsp Chili powder, divided
- 1 tbsp 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!
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 dinner.
Ingredients
- 1 lb Ground beef
- ¼ cup Water, or enough to cover meat
- 1 tbsp Yellow mustard
- 1 tsp Sugar
- 1 tbsp distilled White vinegar
- ½ cup Onion chopped, plus more for topping
- 1 tsp Salt
- ½ tsp 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!
Chicago Style Hotdogs
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 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!
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 Ground beef
- 4 slices of Rye bread
- 4 slices of Swiss cheese
- 1 large thinly sliced Onion
- Mushrooms
- 4 tbsp Butter, plus more for spreading
- Salt and Pepper to taste
For the Sauce
- ½ cup Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Relish
- 1 tsp Worcestershire sauce
- ½ tsp Garlic powder
- ½ tsp Onion powder
- Salt and 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!
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 Ground beef chuck
- Mushrooms (optional)
Burger Seasoning
- 1½ tsp Salt
- 1 tsp ground Black pepper
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
Garlic Butter
- ½ cup Butter
- 2 tsp minced Garlic
- 2-4 slices of American cheese
- 2 Hamburger buns (whole wheat)
Instructions
~ Divide 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.
~ Sautee 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!
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 guilt-free way to enjoy a classic burger.
Ingredients: (for 4 whoppers)
- 1 lb Ground chuck
- ½ tsp Salt
- 4 Sesame seed Hamburger buns (whole wheat)
- 16 Dill pickle slices
- ½ Onion sliced into rings
- 16 Tomato slices
- 4 tbsp Ketchup
- Lettuce
- 4 tbsp 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!
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. This recipe offers a healthy spin on a Latin American favorite.
Ingredients
- ½ tbsp of Butter, to sautee onions
- ½ diced medium Onion (optional)
- 1 (7-ounce) package Chorizo
- 1 tsp Salt (Himalayan or kosher)
- ½ tsp Black pepper
- ½ cup 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 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 pan.
ENJOY!
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 Ground turkey
- 2 tbsp Mayonnaise (low fat)
- 2 tbsp Steak sauce
- 2 tbsp dried Parsley
- ¼ tsp Garlic powder
- ¼ 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 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 over medium-high heat. When the pan is hot, place in burgers, 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!
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 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
- Pan drippings
- 1 can of condensed Mushroom soup (can add fresh mushrooms to this as well)
- 2 tbsp 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 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!
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 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 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 remaining slices of French toast to complete your sammies.
ENJOY!
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 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 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!
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 Spaghetti (whole wheat)
- 1 ½ tbsp Olive oil
- 1 lb Andouille sausage (cut into 1/2 moons)
- 2 tbsp Butter
- 1 diced White onion, OR, 2 small Yellow onions
- 1 diced Green pepper
- 3 minced cloves Garlic
- 1 tbsp Kosher salt
- ½ tbsp Black pepper
- 1 lb 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 Tomato paste
- 1 jar Pasta sauce
- 2 tsp Sugar
- 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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