Posted by & filed under Recipes.

Chicken is one of those meats that can be fixed a hundred different ways:  shredded, cubed, fried, mixed in a casserole, on a kabob… the options are endless. During the summer, however, grilled chicken with a side of potato salad on the back porch is an American staple. 

Wings, legs and thighs are all a darker meat, and tend to keep more of their natural moisture. Chicken breast, on the other hand, can quickly wind up tasting as dry as the Sahara desert if not cooked properly. Incorporating these simple and easy steps below will ensure that dry grilled chicken breast is a thing of the past.


Behind every moist and tender chicken breast is a good marinade, with at least 3 key ingredients: quality seasonings, oil, and salt. To maximize flavor & tenderness, allow the meat to marinate for at least 20 minutes or up to 4 hours prior to grilling. A simple marinade will have enough oil to completely coat the chicken, and 1 TBSP each of salt and seasoning (per pound). This can be done in a Ziplock bag or by hand in a medium bowl. Optional bonus tip: adding a little lemon zest to the marinade gives an excitingly fresh taste (not lemon juice, as its acid begins cooking the outside of the chicken, resulting in a tough, rubbery exterior).


Chicken pounded down to ¾ inch thickness should require no more than 3-4 minutes of grilling time per side at very high heat. The chicken will easily release from the grill without sticking when it’s ready. Another option to ensure even cooking is to make use of a grill basket. It allows for efficient turning and also keeps the grill much cleaner. Transporting to the table is a breeze.


If the chicken is sliced immediately upon removal from the grill, the juices will be released prematurely, resulting in the dreaded Sahara texture. This problem is easily avoidable. The final and most crucial step to retaining all of the chicken’s moisture is allowing 5 minutes of rest time after grilling. It may be hard to wait, but the outcome is definitely worth it. Now, with a reliable grilled chicken breast recipe in your repertoire of skills, it’s time to perfect your potato salad.

About the Author: Susanna Holec, a grilled chicken enthusiast raised under her dad’s grilling skills, is the head of the digital marketing team at Lambert’s Meat Market, a company that provides quality cuts at affordable prices.


Posted by & filed under Recipes.

I love being able to add BBQ flavors to my busy weekday cooking. Full disclosure, I have a nearly 4 year old so some of the recipes are simple because – you know – toddlers are picky AF. The other disclosure is that I shop at Costco, so some of the measurements are in Costco speak.

#LevelUp No Peek Chicken

I love this recipe for No Peek Chicken – it’s simple, relatively healthy and toddler approved. However, it’s ever so slightly boring. So I used American Tradition and a few other tweaks to enhance it! (I put American Tradition on basically everything.)

  • 1 cup uncooked long grain brown rice
  • 1 ¼ cup water chicken broth
  • 1 ½ pounds boneless skinless chicken breasts or thighs (frozen is okay) – I use 2 packages of Costco Chicken thighs
  • 1 (10 oz) can cream of mushroom soup
  • ½ tsp paprika 3 TBS American Tradition (or more if you’re feeling the flavor!)
  • ½ tsp black pepper
  • 1 cup sliced mushrooms
  1. Pour the brown rice evenly into the bottom of your Instant Pot. Pour in the chicken broth. Place the chicken evenly on top and sprinkle on 2 TBS of American Tradition. Scoop the cream of mushroom soup over the top of the chicken (try not to let the soup touch bottom of Instant Pot). Sprinkle the top with the remaining American Tradition.
  2. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
  3. Shred chicken and stir the chicken and rice together.
  4. Serve and enjoy!

Note: if you switch to white rice, you need less time in the pot. I aim for about 12-15 min but then your chicken cannot be frozen. Also I sprinkle American Tradition on the finished product too. So dang good!

Mom Approved Chicken Tenders

Like most kids, my kid is obsessed with Chicken Nuggets. Not my favorite thing to serve him by any means – so I was excited to change things up a little with Pitdaddy’s Chicken Dredge. They had a great flavor for the parents and just enough but not too much spice for the child. A win win for sure!

  • 1 or 2 packages of Chicken Tenderloins (1 pack is about a pound and a half)
  • 2 eggs
  • Chicken Dredge
  • Vegetable Oil (Or you could make these in your air fryer easily!!)
  1. Preheat your oil – I like a medium heat so I have more control.
  2. Chicken tenders should hit the dredge first, then egg then dredge again. Coat all sides in each mixture. I let mine sit in the second dredge coat for a few min (which I read helps it stick better in the oil).
  3. Drop a small piece to test your oil – it should bubble immediately. If it does, you’re ready to fry!
  4. I did about 6 min per piece and then transferred to a paper towel-lined plate.
  5. Let cool and then serve!

I bought a salad kit (Avocado Ranch) from Costco and made a tasty salad topped with chicken tenders for my husband and I, the kid got some salad on the side and bribes to try it…

Rotisserie Chicken Tenders

Easy and healthy!! The flavor tastes like you roasted a chicken all day (or however long that takes) when really you just threw it together in a few minuets!

  1. Preheat Oven to 425°F.
  2. Place the chicken in a large bowl and pour olive oil, garlic, and rotisserie spices over the chicken – mix until everything is coated. Add more if needed.
  3. Lay chicken out on a baking sheet
  4. Bake in preheated oven for 8 minutes. Flip each one and bake an additional 8 minutes.

Yes, I add bacon into all the vegetables that I cook as an attempt to get the toddler to eat them. Plus they are extra delish.


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Meat Church has created an all in one Texas Chili seasoning mix of his own special Texas Chili Recipe. Meat Church Texas Chili Seasoning will make your chili taste better, creating a hearty, meaty Texas-style chili for the hungriest of appetites. Even better, this seasoning is also Gluten-Free & MSG-free!

While we are sharing their tasty Texas-style ingredients (and a link to their full recipe) below, we wanted to share a bean chili alternative as well.

White & Red Bean Turkey Chili


  • 1.5 cups dry red kidney beans (I used Camellia Beans)
  • 1.5 cups dry white northern beans (Camellia Again)
  • 1.5 lbs of ground turkey
  • 2 – 15 oz cans of diced tomatoes
  • 2 – 8 oz cans of tomato sauce
  • 1 can tomato paste
  • 2 cups beef broth
  • 1 yellow onion
  • 1 TBSP olive oil
  • 3 TBSP of Meat Church Texas Chili Seasoning


  • Grated Cheddar Cheese
  • Sour Cream
  • Cholula Hot Sauce

  1. Use your instant pot for a “power soak” of the dry beans – which is 30 min on high pressure with 8 cups of water. Drain and set to the side.
  2. Add olive oil to a large pot and place it over medium-high heat for two min. Add the onion and cook for about 5 min stirring occasionally.
  3. Add ground turkey and 1 tablespoon of Texas Chili Seasoning. Break apart the turkey with a spoon. Cook 6-7 min until turkey is browned. Stir occasionally.
  4. Add the broth, tomatoes with their juice, sauce, paste, beans, and remaining seasoning. Stir well.
  5. Bring the liquid to a low boil. Then reduce heat to low to gently simmer the chili, for 25 min. (this timing is for the power soaked beans!)
  6. Remove from heat and let sit for 5-10 min before serving.
  7. Add garnish and serve!

(Note, I actually turned mine off and let it sit for a hour (and then reheated on the stove)- but that was more due to family timing. It did give the chili a chance to enhance the flavor even more – so I’m mentioning it!)

Click here to get your Meat Church Texas Chili Seasoning

Texas Chili


  • 2 lbs of ground meat (Venison also great, Matt’s fav)
  • 1 lb of HOT breakfast sausage
  • 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
  • 3 medium red onions, chopped
  • 1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
  • 2, 28oz can crushed tomatoes with juice
  • 1, 28oz Italian Style diced tomatoes with juice
  • 1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
  • 2 Beers. 1 for the chili and 1 to drink while you’re making it.
  • 6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.


  • Shredded Cheese
  • Fresh Jalapeños
  • Chopped White Onions


  • Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven
  • Large Skillet (to sauté the veg)

Find the instructions here: Meat Church Texas Chili Recipe.


Posted by & filed under BBQ Chicken Recipes, Recipes.

Nothing is quite as hearty as a winter chowder, and in this one, Shane and Dylan use Flavor Anonymous Dirty Gringo southwest seasoning with Flavor Anonymous Double Down to amp up Poblano Chicken Chowder. This is the perfect meal to have cooking in the crockpot on a cold winter day. Double Down imparts the savory buttery flavor and combines with the Dirty Gringo for a unique southwestern touch to bring the heat and elevate the entire flavor profile. You can find these amazing seasonings and more here.

Ingredient List:

  • Flavor Anonymous Dirty Gringo
  • Flavor Anonymous Double Down
  • 6 Chicken Thighs Cubed
  • 2 Poblano Peppers
  • ½ Cup Mixed Bell Peppers
  • 1 Jalapeno Pepper
  • 3 TBS Minced Garlic
  • ½ Cup Chopped Onion
  • ½ Pint Heavy Cream
  • 1 Jar Salsa Verde
  • 1 Box Chicken Stock
  • 6 Small Corn Tortillas
  • 1.5lb Small Potatoes


Posted by & filed under Flavor Guide, Recipes, Vegetables.

Shane Draper and Dylan Lipe are bringing you their take on stuffed mushrooms, for one of the easiest recipes to re-create even if you are not much for cooking. Northwoods stuffed mushrooms get their name from Pitdaddy Outfitters Northwoods seasoning which when combined with utilizes the flavor-boosting power of Ante Up and Double Down are small flavor bombs for your mouth. This super savory appetizer is very simple to make! Pick up all these seasonings and more here.

Ingredient List:

  • Pitdaddy Outfitters Northwoods
  • Flavor Anonymous Ante Up
  • Flavor Anonymous Double Down
  • 25 Mushroom Caps
  • 1 Box Stuffing
  • 1 Stick Butter
  • ½ Cup Beef Stock
  • 2-3oz Goat Cheese
  • ¼ Cup Chopped Onion
  • ⅓ Cup Parmesan Cheese (the good stuff)
  • 2 TBS Minced Garlic