Lazy Hibachi on the @Blackstone Griddles is perfect for any family night dinner!

Hibachi cooks up quick think 15 minutes! But you must do a little prep work first.

Prep:

1. slice 1 onion ahead (yellow)

2. Cube up 1-2 lbs chicken and then add 1 tbsp veggie oil (high smoke point oil) and 1/4 cup teriyaki sauce (covered basically) I put in plastic baggie for easy clean up.

3. Slice up mushrooms or buy presliced like me 🥰

4. Slice up zucchini (strips or quartered) 

5. Make compound garlic butter (or you can buy some too, depending on your level of lazy) I took 4 tbsp of butter with 3-4 cloves of garlic and some kosher salt to taste.

Ingredients 

teriyaki sauce (I have kikkomans or Japanese Bachmans as the ones I like)

Veggie oil (any high smoke point oil)

Kosher salt

Black pepper

Compound butter with garlic 

Veggies of choice (I use onions, zucchini and mushrooms)

Pre-sauced and sliced chicken (any raw chicken works, personal preference)

Water

2-3 eggs

Uncle Bens Original Ready Rice Jasmine (family sized) (if you want day old rice works best, but you really have to plan then)  

Yum yum sauce by Terry Ho’s is my lazy go to sauce (I have posted a recipe before for the sauce I make and ginger sauce)

1. Start with veggies on griddle. I add a little oil, then my onions and other veggies.  Put on salt immediately this speeds up the process, draw out the moisture from the veggies. Put a little water down and cover so they steam.

2. While the veggies, put down chicken on Blackstone.  Immediately salt and pepper to taste.  I eyeball this to be honest, it’s probably about a teaspoon of salt per pound of chicken. Black pepper is really a preference. I usually go lighter.

3. Let the chicken cook for four minutes or so before tossing it.  The internal chicken temperature needs to reach 165 if you want to be exact I just wait until it looks done and then check a thick one to see if it’s cooked all the way. 

4. Check your veggies , once they are forktender and to your liking add a little teriyaki sauce and a tablespoon of butter. Check for flavor, remove when done.

5. Once chicken is cooked, remove it.

6. The fried rice cooked up really fast, I microwave the rice before I started. Add some garlic butter to the griddle. Add on the rice with about a 1 tsbp of soy sauce and then cook the eggs until 3/4 cooked.  Mix them with the rice.  Remove the rice when it looks done.

7. Serve with your favorite Yum Yum sauce. This is my lazy one.

Queso Birria Tacos in the crockpot #tacotuesday #cooking #birria #birriatacos #quesobirria #taco #fyp #food #tacobell

Recipe 3 lb beef chuck roast
8-10 cups water
8-10 guajillo chile
4 ancho chile
1/2 cup carrots
1 chopped onion
1 bulb garlic
4 bay leaves
2-3 tbsp neutral oil
Salt & pepper to taste
2 tbsp chicken bouillon
1 tbsp oregano
1/2 tbsp salt

Toppings:
Chihuahua cheese
White tortilla shells
Diced white onion
Diced cilantro

Directions

1. On a 3 pound chuck roast cover in a thin layer of oil as the binder for your salt and pepper. Salt and pepper generously on all sides. On a medium high pot sear for 4 to 5 minutes per side until browned.
2. Add in the water, chicken, bouillon, oregano, , carrots, onion, garlic salt, and pepper. Bring to a boil and cook for one hour.
3. After an hour, remove the chilies and add to a blender with one to 2 cups of water. Blend well. Using a sieve, strain out the pulp. All the good liquid goes back in the pot.
4. Transfer everything to a crockpot. Add the bay leafs to the top of the crockpot. cook for 6 to 8 hours on low until the beef is nice and tender and falls apart with a fork.
5. Strain out the vegetable vegetables from the liquid. And shred your beef..
6. Using the liquid dip the tortilla into the liquid and onto a oil, hot pan or griddle. Add your Chihuahua cheese and additional toppings pan fry for a few minutes on each side until crispy to your liking..
7. Serve the tacos with the consume.

Queso Blanco with King’s Hawaiian Pretzel Bites

Ingredients 

1 package of King’s Hawaiian Pretzel Bites

8 oz. White American Cheese

8 oz. Pepper jack cheese block

1 12 oz. can evaporated milk

1 tsp cumin

1 jalapeño diced

Directions

1.  Shred pepper-jack cheese block, dice jalapeño.  If you don’t want as spicy remove jalapeño seeds.
2. In a smaller crockpot add in cheeses, milk, cumin and jalapeño. 
3. On low heat melt and stir occasionally till it’s well melted.  Serve with pretzel bites. Would double recipe for a crowd.

Fried Pork Tenderloin Sliders with King’s Hawaiian Pretzel Sliders

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A post shared by Natalie Whelchel (@livinginmidwest)

Ingredients 

1 lb pork butterfly pork loins

1 cup of buttermilk 

1 cup flour

1 tsp paprika 

1 tsp onion powder 

1 tsp garlic powder 

1 tsp salt

1/2 tsp black pepper 

1 cup crushed corn flakes

1 cup panko bread crumbs

2 eggs

2 tbsp water

Veggie or canola oil to fry (neutral oil)

1 package of King’s Hawaiian Pretzel Slider Buns

Mustard 

Pickles

Directions:

1. Beat the meat till 1/2-1/4 inch thick with a meat mallet or a rolling pin.  Should be thin. 
2. Marinate pork in buttermilk in a sealable container in the fridge for 4-12 hours. (Can sub out 1 cup of buttermilk for 1 cup milk with 1 tbsp lemon or vinegar).
3. Cut in half, then cut into triangles that fit on sliders.
4. Prep breading.  In bowl mix flour and seasonings above (onion powder, garlic powder, paprika, salt, pepper)
5. Crush corn flakes in bag with rolling pin. Mix them with panko. 
6. Add to eggs to separate bowl & whisk them with 2 tbsp of water.  You’re making an egg binder for your breading.
7. Bread them into the flour, then egg binder then cornflake/panko.  Let rest for 30 minutes before frying. It’s so it sticks on the meat.
8. Heat oil to 350 degrees in a large pot.  You can use a thermometer, use the bottom of a wood spoon when its bubbling its ready or throw in a popcorn kernel when it pops it’s ready.   
9.  Fry them for 2-5 minutes a side till golden & crispy.  Pork should be a minimum of 145 degrees internally according to the USDA.  
10. Serve on King’s Hawaiian Pretzel sliders with mustard and pickles. 

Chipotle Chicken Tacos

Ingredients 

Marinade 

1 can chipotle with adobo sauce 

1 tbsp lime juice 

1 tsp cumin

2 tsp oregano 

1 tbsp honey

1 tsp salt

1/2 tsp black pepper 

2 cloves garlic

1/4 cup olive oil

Sauce

2 tbsp mayo

1/4 cup sour cream

2 tbsp of marinade 

2 lbs chicken breasts 

Chihuahua Shredded cheese

Zero carb flour tortillas (use corn if u want & for gluten free)

Directions:

1.  Blend up marinade, add oil in blender while it blends.
2. Mix together sour cream, mayo and 2 tbsp of marinade. Set in fridge till time to use in a covered container.  This is our sauce.
3. Slice chicken in half so it’s thinner.  Then season with salt & pepper. Cover with marinade and sit in fridge 1-4 hours or longer.
4. Grill up on a griddle or pan.  Cook for 4-5 minutes on each side. Medium high heat.  Can use oil if it’s not a nonstick surface.
5. Let chicken rest for 5-10 mins then dice up into bite size cubes. 
6. In a pan or your griddle over medium heat, add some neutral oil (higher smoke point then olive oil so canola or veggie or avocado oil) and pan fry the tortillas with the diced chicken and cheese.
7. Flip and get both sides crispy. 
8. Add sauce & serve!

Natalie’s Baked Holiday Mac & Cheese

Ingredients

1 lb pasta (tubular) (I used cavatappi)

3 cups whole Milk (no substitutes) 

1 bay leaf

1/2 tsp Peppercorns

1 shallot thickly chopped

3 cloves garlic

Dash nutmeg

4 tbsp butter

4 tbsp flour

1 tsp garlic powder 

1 tsp paprika 

1 tsp Morton kosher or diamond crystal salt ( salt matters so much in cooking so don’t substitute table salt, or other types)

1/2 tsp white pepper 

1/2 tsp mustard powder 

4 oz sharp white cheddar 

4 oz fontina

4 oz gruyere

4 oz mozzarella 

4 oz Parmesan 

2 slices white or orange American deli cheese (for the sodium citrate, no need to shred this one)

Directions

1. Shred your cheeses (do not use bagged cheese as it’s coated in a starch and will not melt the same.)  you can shred ahead and freeze in vacuum sealed bags for planning ahead. Mix them up.  
2.  In a medium pot with a lid, add  3 cups of whole milk.  Chop up a shallot into large pieces (you can either use a spice bag or you can use a sieve when you are done to remove the pieces of shallot, bay leaf & peppercorns) add shallot, 3 garlic cloves, bay leaf, and peppercorns to milk.  (I use 2 spice bags and push into the milk).  Add a dash of nutmeg (I use fresh if not fresh around 1/8 tsp would work. Bring milk to a simmer (medium low heat)  (light bubble), making sure to stir.  You don’t want to scorch your milk.  Once at a simmer cover & remove from heat.  Let sit for 30 minutes.  Once time is up remove shallot, bay leaf & peppercorns (why I love the spice bags).  If you don’t have spice bags a sieve should work to remove them.  Essentially we are seasoning everything as we good, including the milk.   It makes a difference don’t skip this step!!!!!
3. Cook your pasta 2 minutes under al dente, so my pasta said 8 minutes I cooked it for 6 minutes.  I used cavatappi, have for years because I love the shape but any elbow, or tubular pasta will work fine, including shells.  Add ice after you drain it to stop the cooking process, it will finish cooking in the oven, to prevent it getting mushy we undercook the 2 minutes. 
4. Make your roux.  Over low to medium low heat melt your 4 tbsp butter (you don’t want it to brown at all).  Once melted add in your other seasonings to bloom the seasonings (garlic powder, white pepper, salt, mustard powder, & paprika).  Add in the 4 tbsp of flour slowly and whisk the entire time.   Let the flour cook off for a few minutes.  Then slowly add the milk.  Keep whisking.  Milk will already be warmed from simmering, so should combine well.  It will be more liquidy then you’re use to, but trust the process.  If it’s not thick enough for you, you can always add more roux while making it.  But I tried it with different roux ratios and 4 tbsp ratio seems to be the golden ticket for 3 cups of milk. 
5. Slowly add in a handful of cheeses at a time.  Save 1/2 cup or so to put on the top at the end.  Whisk until your cheese coats the back of a spoon. Cheese taste, as salt till it’s to your liking (again Morton Kosher salt or Diamond Crystal).
6. The cheese mixture is more liquidy but trust the process, it will bake up well in the oven & not be overly thick. 
7.  Add to a  pasta dish.  I used a 9×9 2 in deep foil pan.  Whatever dish fits 1 lb of pasta that you have & is oven safe.   Pour cheese over pasta and make sure it gets in the nooks and cranny’s.  Cover with remaining cheese. Can be made 1-2 days ahead.  Store in fridge covered.  If you are making ahead wait to bake till the day of.  Bake at 350 for 20-30 minutes.  Cover with foil when you bake and then either broil or remove top at end for crispy top!

Notes:

I tried this recipe with other milks and creams but whole milk gave me the thickness & consistency I wanted. If you prefer a thicker mac & cheese then sub in 1 cup of cream, but I found this was perfect for a baked mac & cheese recipe. 

Garlic Parmesan Baked Chicken

1 lb chicken breasts

1 tbsp olive oil

1 tsp garlic powder 

1 tsp onion powder 

1 tsp paprika 

1 tsp kosher salt

1/4 tsp fresh ground pepper

4 tbsp butter

1/2 cup freshly grated Parmesan 

2 tbsp dried parsley 

Dash of Franks Red Hot

5 cloves minced garlic 

1. Butterfly chicken breast and slice into three slices per half. Coats in olive oil add in seasonings and mix with hands.
2. Preheat oven to 450°.
3. Baked chicken for seven minutes. 
4. Remove chicken from oven, baste, flip and baste other side.
5. Cook for seven more minutes. Based rest of garlic Parmesan butter sauce.
6. Broil for a couple minutes till golden brown.
7. Serve with your favorite pasta and veggies. 

Chicken Tortilla Soup

Ingredients

•   3 tablespoons olive oil
• 1 small yellow onion (diced)
• 1 green bell pepper (diced) 
• 2 packets true like 
•   4 large cloves of garlic (minced)
•   2 tablespoons tomato paste
•   3 tablespoons taco seasoning
•   1/2 teaspoon salt
•   5-6 cups chicken broth
• 4 oz cream cheese
• 1/2 cup heavy cream 
•   10 ounce can Rot diced tomatoes and chilis medium 
•   15 ounce can of black beans (drained and rinsed)
•   15 ounce can of corn (drained and rinsed) 
• 2 skinless chicken breasts

1 cup Cheddar cheese some for on top of served soup

To serve:

Cheddar cheese shredded

Avocado sliced

And fried tortilla strips (white tortillas)

1. In a large Dutch oven or pot turn heat to medium on stove, top and add olive oil, diced yellow onion, diced green pepper, and some salt and pepper. Cook for five minutes, then add in minced garlic for 30 seconds.
2. Add in drained,fire roasted corn, black beans, drained, and rinsed, and one can of rotelle. Mix well.
3. Add in tomato paste, salt, cumin, and taco seasoning.
4. Add in your 5 to 6 cups of. Cover and bring to a boil.
5. Once at a boil, add in your and boil for 25 minutes. 
6. Turn heat to medium low remove chicken breast and shred. I use my mixer to shred it quickly. Add it back to the pot.
7. Add in cream cheese, heavy cream, and cheddar cheese. Stir until it’s all incorporated and melted.
8. Add shredded cheddar cheese, sliced avocado, and tortilla strips to top of soup.

Tortilla strips

1. In a pan heat up some oil. Usually around medium heat 5 to 6 on my electric stove is around 350°F.
2. Cut the white tortilla strips in half then lengthwise add to oil till crispy. 
3. Remove and place on a paper towel and salt with kosher salt.

Marry Me Chicken

Recipe

2 chicken breasts

6 tbsp flour

Salt & Pepper

2 tbsp butter

2 tbsp oil from sundried tomatoes

1 cup chicken stock

1 cup heavy cream

1/2 cup Parmesan

1/3 cup chopped sun dried tomatoes

4 garlic cloves minced

1/4 tsp oregano

1/4 tsp thyme

1/2 tsp basil

1/4 tsp red pepper flakes

Pasta of choice

Step 1: Slice chicken breasts in half and pound down till 1/4 inch thin. Generously season both sides with salt and pepper.

Then press into flour on both sides till coated.

Step 2: Heat skillet over medium heat.

Add butter and 1 top of oil from sun-dried tomatoes. Cook chicken on both sides for 4-5 minute a side. When done pull off and cover for later.

Step 3: In same skillet over med low heat add 1 tbsp Sun-dried tomato oil, minced garlic and sun-dried tomatoes.

Cook for

30 seconds till fragrant. Add chicken stock to deglaze pan. It will look dark dont worry.

Add to a blender or a container with immediately blender and blend. My kids hate looking at tomatoes but like the taste of them. This makes the dish kid friendly.

Both my kids loved this dish.

Add back to pan. Keep heat med low add in Heavy cream, Parmesan till sauce forms.

Step 4: Add in seasonings and salt and pepper to taste.

Step 5: Add pasta into mix at al dente and stir till sauce has thickened. It will within a few minutes, add in sliced chicken and serve. Garnish with parsley.

Crab Dip

Ingredients

1 shallot diced (sub 1/2 yellow onion)

2 cloves garlic

1 block cream cheese

1/4 cup mayo

1/4 cup sour cream

1/2 tsp lemon juice

1 tsp Worcestershire

1/2 tsp salt

1/2 tsp Frank’s Red Hot

1 1/2 tsp Old Bay Seasoning

1/2 cup cheddar cheese

1 package of lump crab meat

Top 1/2 cup cheddar cheese

Directions:

1, Add all ingredients except the crab and cheese to a bowl. Cream cheese should be softened first. Blend all ingredients together with mixer.

2. Fold in cheese and fold in crab.

3. Add to baking dish, top with cheddar cheese & chives.

4. Bake at 350 for 20-30 minutes.

Maple Hot Chicken Tenders

Maple Hot Chicken Tenders

Ingredients

Oil to fry

Buttermilk marinade

1 lb chicken breasts (butterfly in half and cut into 1 in strips)

1 cup buttermilk (sub 1 cup milk with 1 tbsp lemon juice

Splash Frank’s red hot

Breading

1 1/2 cup flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1/4 tsp pepper

Sauce

4 tbsp butter

1/4 cup Frank’s Red Hot

2-3 tbsp maple syrup (can sub honey)

1 packet true lime (can sub 1 tsp lime juice)

1. Place chicken breast in buttermilk with splash of Frank’s red Hot. Let sit in fridge for 4-12 hours.

2. Butterfly chicken breast in half then into 1 in strips.

3. Place in breading, then back into buttermilk.

4. Place back into breading, shake off and let rest on wire rack.

5. Rest for 15-30 mins. 30 mins is ideal.

6. Heat oil to 350. I use a popcorn kernal, when it pops my oil is ready.

7. Fry 4 strips at a time, dont over crowd for 5 minutes till golden. Remove and rest. Fry up the rest.

8. Turn up heat 1-2 notches on oven, so it can get to 375. Drop chicken back in for 1 min. Keeps it crispy after you sauce them.

9. To make sauce, microwave 4 tbsp butter, add in Frank’s Red Hot & lime. Use a coffee whisker to emulsify it, or you can blend it if you don’t have a coffee whisk.

10. Coat chicken with sauce and toss. Serve with ranch or blue cheese.

Crab Rangoons

Ingredients

1 block 8 oz cream cheese

3 oz imitation crab

1/2 tbsp chives

1/2 tsp garlic powder

1/2 tbsp soy sauce

2 tbsp powdered sugar

Wonton wrappers

Oil for frying or spray for air fry

1. Finely dice crab, I chopped then put in my food processor.

2. add softened cream cheese, chives, garlic powder, soy sauce & powdered sugar. Blend it well together so it’s evenly combined.

3. Wet sides of wonton wrappers and fill with about 1 tbsp filling and either make a triangle or put all sides together for traditional shape.

4. Fry at 350 for 4-5 mins till golden.

5. Spray with oil & Airfry at 350 for 5-6 mins.

Cast Iron Pizza (Breakfast & Pepperoni)

Ingredients
Store bought pizza dough

Toppings (breakfast)
Canned nacho cheese sauce
5-6 slices of cooked and cut bacon
3 scrambled eggs (hard scrambled)

Toppings (pepperoni) and pizza sauce

Low moisture mozzarella
Olive oil

Directions:

1. Remove cold dough from bag. Pinch in ends and form a ball.
2. Put generous amount of olive oil in pan and then proof dough ball in cast iron or a cake pan if you don’t have a cast iron. Cover with oiled plastic wrap and let come to room temperature for 2 hours.
3. For breakfast pizza: Prep toppings. Either oven bake bacon at 400 for 20 minutes or airfry at 400 for 8-9 minutes. Scramble eggs (hard scramble).
4. Preheat oven to 550 degrees while you make your pizza.
5. Once at room temperature, press dough out into sides of pan till you have a crust edge and its even. To prevent air bubbles pole holes in dough, with a pizza roller or fork.
6. Put on sauce, toppings cheese.
7. Cook for 5 minutes on medium to medium high stove stop, helps warm up cast iron and prevent a soggy crust.
8. Cook for 10-15 minutes. Mine took 10 minutes & was perfect! The higher oven temperature is key to get perfect pizza.

Brown Butter Chocolate Chip Cookies

Ingredients
2 eggs (room temp)
1 tsp vanilla
1 cup brown sugar
1/2 cup white sugar
2 sticks butter (browned, instructions below)
2 1/4 cup flour (all purpose is fine)
1 tsp baking soda
1 tsp salt if not using salted butter
1-2 cups chocolate chips

Directions

1. Turn heat to medium in a pan. Add 1 stick of butter at a time, slice into tbsp so it melts evenly. Whisk the butter the entire time the whole process takes about 10 minutes. Towards the last 3 to 5 minutes it will start to get golden and color and once the aroma is nutty, and the butter is golden, remove it from the pan. You’re gonna want it cool for the recipe, so stick it in the freezer or fridge or you can also use the stove if it’s winter in the middle of Iowa.
2. Repeat with second stick of butter.
3. Cream together the butter and sugar for 3 to 5 minutes until well creamed. you can’t mix this part but you can under mix it. Add in the eggs and vanilla until just incorporated. Hand mix in the flour, the flour is incorporated. You don’t want to overmix the flour, this will toughen the gluten in the cookie and you will end up with tough cookies.
4. Add in your chocolate chips of choice.
5. Preheat oven to 375° and bake for 9 to 12 minutes till golden. Let cool and store an airtight container. Hide it because your kids will eat it.

Oyster Stew

Ingredients

Oysters (eastern standard) with its liquor

Salt butter 3/4 cup

1/2 pint to 2 pints (depending on # people)

Worcestershire 1 tbsp

Whole milk 1/2 gallon

Salt & pepper

Oyster crackers

1. Over medium heat cook oysters in 1-2 tbsp salted butter till they start to curl.

2. To a crockpot over low heat, add in whole milk

3. Add in more butter 1/2 stick to 1 stick, Worcestershire, salt & pepper.

4. Simmer for 3 hours on low

5. Stir occasionally so it doesn’t scold, you don’t want your milk to curdle.

6. Serve with oyster crackers.

Caramel Crispix Mix

1 box Crispix (6cups)

2 cups pretzels

1/4 cup corn syrup

1 cup brown sugar

1 stick butter

1/2 tsp vanilla

1/2 tsp baking soda

1. In a pan/pot melt butter on medium low heat. Add in brown sugar, butter, corn syrup, and vanilla. Bring to a boil. Boil for max 2 minutes.

2. Take off heat, will be foamy, stir in baking soda.

3. In a large paper bag or bowl add cereal and pretzels. Pour on caramel mixture. Fold or shake bag to mix.

4. Pour onto a pan lined with parchment paper and bake at 220 degrees for an hour. Stir every 15 minutes.

5. Let cool and eat.

Kielbasa Creamy Cajun Tortellini

Ingredients
1 1/2 cups heavy cream
3 tbsp butter
2 cloves minced garlic
1 tbsp italian seasoning
1/4 cup reserved pasta water
1 package of tortellini (cook according to package, reserve pasta water)
2 kielbasas
6-7 thin sliced provolone
Slap Ya Mama (as much as you can handle)
2 tbsp oil

Directions:

1. Cut up kielbasa and sear in some oil, add slap ya mama, remove once brown.
2. Add in butter. Let melt on med low heat.
3. Add in garlic for 30 seconds till fragrant.
4. Add in heavy cream, and heat till warm.
5. Add in cheese, and whisk till incorporated. Then add in italian seasonings. Add a little pasta water to help thicken and bring sauce together.
6. Add back in kielbasa & pasta.

King’s Hawaiian Hot Honey Sliders

Honey hot chicken sliders

1.5 lbs chicken tenders

1 cup buttermilk

1/4 cup Red Hot

2 tbsp oil

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1/2 tsp pepper

Flour mixture:

1 cup flour

1/2 cup corn starch

1 tsp garlic

1 tsp salt

1/4 tsp pepper

1 tsp oregano

1 tsp onion powder

1 tsp paprika

Sauce:

1/4 cup red hot

3 tbsp butter

1/4 tsp garlic powder

Dash lime juice

King’s Hawaiian Pretzel Sliders

Butter for toasting

Oil for frying

Directions:

1. 2-3 hours prior to dinner prep chicken. Season with salt, pepper, garlic, & paprika using oil to get it to stick. Cover with buttermilk & Red Hot. Refrigerate covered.

2. Heat up oil to 350 degrees. I use either Canola or Vegetable Oil. 2-3 inches high for frying, wet batter so air frying is not an option.

3. Take tenders out of fridge, dip in flour mixture. Let sit for 30 minutes before frying. This allows the breading to adhere to the chicken.

4. Fry for 3-6 minutes till golden & crispy. Let rest. Optional: turn up heat on oil slightly, fry for 1 more minute for a double fry.

5. In saucepan add 1/4 cup red hot, honey, 1/4 tsp garlic powder, dash lime juice and 3 tbsp butter. Toss chicken tenders in sauce.

6. Toast pretzel sliders in hot pan with some butter.

7. Assemble, pickles, chicken tender, and top of pretzel bun.

1 pot Macaroni & Cheese

1 package pasta (i used cavatappi, any tube pasta works)

Water to cover pasta

Salt

1 tsp garlic powder

1 tsp onion powder

1/4 tsp mustard powder

1 tsp paprika

Salt & pepper to taste

4 oz Monterrey jack cheese

4 oz mozzarella cheese

2 oz Parmesan

4 oz sharp cheddar

2-4 oz cream cheese

1 can evaporated milk

3 tbsp butter

1. Add pasta and water to pan. Add just enough water to cover pasta, bring to a boil. Mine cooked in 10 mins, pasta package said 8 mins till al dente.

2. Once water is mostly evaporated & pasta is tender, add cold butter. Then add evaporated milk, & seasonings. The starch from the pasta will help thicken the sauce, so no need for a roux. Kenji Lopez-Alt, is the one I got this idea from! He doesn’t add butter or seasonings to his, I just prefer to add them.

3. Add in cheeses and stir till melted. Serve immediately. I used fresh shredded cheese. Any combo will work.

4. Reheats well, add a dash of milk to help cheeses melt when you reheat.

1 pot Macaroni & Cheese

George’s French Onion Soup

Ingredients:

• 4-5 yellow onions
• 4 tbsp butter
• Salt & pepper
• 1 tbsp flour
• 1 bottle of Guinness (his was 20 oz of water I replaced to add my own spin)
• 2 tbsp horseradish sauce
• 32 oz beef broth
• Italian or French Bread 1 inch thick
• Parmesan and Gruyère cheeses

Instructions:

1. Slice up onions thin, I used a mandolin, but you can also hand cut them. We are going to be caramelizing them down. melt 4 tbsp butter and add the onions on med low heat, you don’t want it too hot. This process takes 2-3 hours, you just check on it every so often and give it a little stir. I added a dash of salt to help the onions release their juices quicker. Don’t add anything during this process since were just using butter it takes a while but worth it. You can add olive oil to this process to speed it up I have read, but I didn’t do this and it’s not in his instructions. Be patient, since it’s a lot of onions it will take longer than an hour.
2. Add the flour and cook for 1-2 minutes. Then add our Guinness to deglaze the pan. Add beef broth (32 oz), horseradish and salt and pepper to taste. Stir until well combined.
3. Bring to a boil, then reduce heat and simmer for 30 minutes with lid on dish.
4. Toast Italian or French bread in 1 in slices. I added garlic butter to toast, any butter will work. I actually used my Air-fryer for this process, worked smooth.
5. Spoon into oven safe dishes, mine are from Our Table at Bed Bath and Beyond if your looking for some soup bowls. Top with the cheeses, toasted bread and more cheeses. Broil for 5 minutes, watch to make sure it doesn’t burn.
6. Side Note: you can freeze this soup if you don’t want to eat it all for later. Simply put in a container and freeze, then I pop out and vacuum seal it, date and put in my freezer. Obviously without the bread and cheese.

Bacon Jam

I posted this in February and it did so well! I put it on Pepper the App and people had trouble finding it, so I am posting it here!

Ingredients

• Bacon 1 lb
• Brown sugar 1/3- 1/2 cup
• Red onion diced 1 cup
• Red wine vinegar 1/2 cup
• Cayenne pepper dash
• Garlic cloves 2-3 minced

1. Cook diced bacon until crispy in pan.

2. reserve some of the bacon fat and cook onions until translucent. Add in garlic till fragrant around 30 seconds. Add in brown sugar and vinegar.

3. Bring to a simmer over medium heat.

4. Reduce down the syrup until liquid is reduced and resembles a jam. Add in bacon and cayenne pepper.

5. I use a food processor to make finer!

Crockpot Swedish Meatballs with Campbell’s Mushroom Soup

Ingredients:

1 bag beef meatballs

1 can Campbell’s cream of Mushroom soup

10 oz of beef stock

1/4 tsp all spice

1/4 tsp nutmeg

1 cup sour cream

1 package of wide egg noodles

Directions:

1. In a medium to large crockpot add meatballs, Campbell’s Cream of Mushroom Soup, Beef Stock, all spice and nutmeg. Mix well.

2. Set Crockpot to Low for 6-8 hours or High for 4 hours.

3. Before serving add sour cream and salt & pepper to taste.

4. Serve over prepared wide egg noodles.

Mississippi Pot Roast

2-3 lb chuck roast

1 packet Hidden Valley Buttermilk Ranch Seasoning

1 packet Kinder Stew Seasoning Packet

6-8 peppercini’s

1 Stick Butter

Baby carrots

3 russet potatoes

1/2 cup heavy cream

3-5 tbsp butter

2 tsp garlic

Salt & pepper

Nutmeg

1 tbsp corn starch

1 tsbp water

1. Salt & pepper chuck roast, then sear on all sides.

2. Add to crockpot, sprinkle on ranch packet, Kinders Stew Seasoning, peppercini’s and butter stick. Set at low for the work day.

3. Add baby carrots to crockpot when you get home for an hour.

4. peel Potatoes & slide horizontal as even as possible.

5. Boil for 15 minutes in water with some salt till fork tender.

6. Remove & let dry for 10 mins.

7. Mash potatoes well with masher or ricer.

8. In microwave add cream, butter garlic and warm for 40 seconds or so till warm.

9. Add to mashed potatoes and mix well. Season with salt & pepper, nutmeg optional.

10. Remove roast and shred, then add 1 tbsp of corn starch with 1 tbsp water to sauce in pot to make a gravy.

11. Plate & serve

Low Prep Chicken Hibachi

Chicken hibachi

Ingredients

2 lbs chicken thighs (cubed)

Kikkoman Teriyaki Baste & glaze (only one I use)

Salt

White pepper

Pepper

Veggie or canola oil (neutral oil)

Garlic butter

Soy sauce

Sliced Zucchini

Sliced mushrooms

1 yellow onion (slices)

2-3 packets microwavable Ben’s original Jasmine Rice

2 eggs

Terrytto’s Yum Yum Sauce

Prep earlier in the day:

1. Cube up chicken & marinade in the Teriyaki glaze, just enough to cover chicken (I don’t measure for any of this recipe). I use a plastic bag for easy cleanup.

2. Slice up onion, and cut up zucchini. We bought pre cut mushrooms, baby bellas, but any mushrooms will work)

Directions

1. Cook chicken first over some veggie oil, like 1-2 tbsp. Salt & pepper on the griddle. Add a 1 tbsp garlic butter.

2. Add some oil, cook up onions, if you have a cover cover them to speed it up. Add a little salt, salt helps to draw out the moisture & help them cook quicker as well. Pepper for taste.

3. Continue to move chicken around on griddle so all parts of it get cooked.

4. Once onions are starting to brown on edges, separate into 2 piles, one is for the rice, one for the veggies. This brings flavor to both.

5. Add veggies, salt, pepper, 1 tbsp garlic butter, soy sauce and a little teriyaki glaze. Cover & cook. Watch closely or can burn.

6. Remove chicken when done. Takes 10-12 mins approximately? I didn’t time it, but it cooks pretty quick.

7. Follow rice packet instructions. Add microwaved rice, soy sauce, salt, pepper, 1 tbsp garlic butter and mix with onions

8. Crack 2 eggs, scramble till 2/3 cooked & add to rice. Remove rice & serve to your family.

Kielbasa Cajun Alfredo Pasta

Chipotle chicken Taquitos

2 chicken breasts

Salt & pepper

3-5 chipotle peppers with adobo

2 tsp chicken boullion

2 tsp lime juice

1 tsp onion powder

1 tsp oregano

1 tsp salt

3 cloves garlic

1 1/2 cup water

1/4 cup corn starch

1 bag Colby jack cheese

Crumbly Mexican Cheese

White Corn Taco Shells

2-3 inches of oil (neutral oil examples: veggie, canola, corn)

Directions:

1. Salt & pepper outside of chicken breast and place into crockpot.

2. In a blender or deep cup add Chipotle peppers, chicken bouillon, lime juice, onion powder, oregano, salt, garlic & water. Blend in blender or use an immersion blender to blend well.

3. Add mixture to crockpot and cook on high for 4 hours for low for 6-8 hours.

4. Shred chicken by had or use a mixer while the chicken is still hot.

5. Pour chicken back into crockpot with 1/4 cup of corn starch, mix well. Corn starch helps to thicken sauce to create your taquito filling.

6. Warm corn tortillas in microwave for 20 seconds so they are easier to work with.

7. Heat oil for a medium heat on stove top. 350 is free temp, I find that 5-6 is the perfect temperature on my electric stove.

8. Fill taco shells with filling and cheese, don’t over fill, maybe 1-2 tbsp of filling and a healthy sprinkle of cheese. I found that they don’t break if you roll them right before you put them in the oil. If you roll ahead they will start to break before frying them. Fry for 3-5 minutes, mine only needed 3 minutes (I rolled them over after 1.5 minutes and finished other side in 1.5 minutes. )

9. Serve with crumbly cheese and sour cream or Crema is you have some. I had none in my home, they were still delicious & not too spicy even without the sour cream.

Sweet Corn & Bacon Creamy Pasta

Ingredients

1/2 box of pasta

1 cup heavy cream

1/2 package bacon

2 tbsp butter

2 cobs of corn

1 shallot (sub 1/2 yellow onion)

2 garlic cloves

1 cup fresh parmesan cheese

1/2 tbsp Italian seasoning

1/4 tsp red pepper flakes

1/4-1/2 cup pasta water

Salt & pepper to taste

Directions:

1. Cook pasta according to box, reserve some of the pasta water for sauce.

2. Cook bacon till crispy. Reserve 2 tbsp of bacon fat for sauce. Remove bacon & set aside.

3. Cut corn off cob, dice shallot, and mince garlic. Bring cream to a room temp or warm in microwave.

4. To same pan over medium low heat, add diced shallot, corn and cook for a few minutes. Add in garlic for 30 seconds till fragrant. Add in room temperature heavy cream. Add in Italian seasoning & red pepper flakes.

5. Add in cheese, and whisk. Once you add in cheese, salt & pepper to taste.

6. Add in some of the reserved pasta water around 1/4-1/2 cup and cook over medium until sauce thickens.

7. Add in pasta, top with bacon.

Danish Pork Burgers

Ingredients

Tried a new recipe tonight for Danish Pork Sliders on the blackstone. I was looking up ideas for a pork burger & found these. They are delicious!!! Tender, & juicy!

This wouldn’t work on a normal grill, as the meats kinda sloppy before going on grill.

1 lb ground pork
16 saltines (crushed)
2 eggs
1/2 cup milk
1 tsp salt
1/2 fine diced onion (yellow)
Pepper to taste

Mix all ingredients well together. Cook on med heat 4-5 minutes a side. I place small patties on griddle, super lose can spoon them on and squish with hands, its loose going on, but it forms well, kinda dark coming off but not in taste at all.

I served with mustard & pickles on King’s Hawaiaan Slider Buns!

Air fried Buffalo Wings (the best)

The key is the baking powder, it makes them crispy in the Air Fryer! Traditional frying still is the most crispy, but for a healthy alternative these hit!

Ingredients

2 lbs party wings

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1/4 tsp pepper

1 tbsp baking powder

Sauce:

2 tbsp butter

2 tbsp honey

1/4 cup Frank’s Red Hot

1 tsp garlic powder

1/2 tsp-1 tsp lemon pepper (optional) or lime juice

Directions:

1. Take thawed, dried party wings and season with garlic powder, onion powder, paprika, salt, pepper and baking powder.

2. Preheat air fryer for 2-3 minutes at 400.

3. Place wings into air fryer for 20 minutes at 400. Flip wings at 10 minutes in to get both sides of the wing.

4. Melt butter, honey and Frank’s red hot over medium heat with garlic powder. Emulsify the sauce, I use my electric coffee whisk. You can also blend it, or whisk by hand. Add in lemon pepper or lime juice and toss your wings in sauce.

Salmon & Shrimp Cajun Linguine

1 1/2 cups heavy whipping cream

1 cup Parmesan Cheese

3-4 slice of provolone cheese

4 tbsp butter

3 cloves garlic minced

Slap Ya Mama Seasoning

1-2 Skinless Salmon Filets

1 bag of Raw shrimp (deveined, peeled and tail off) (larger ones are better, but small ones work)

1 tbsp of Italian seasoning

1 can Rotel diced tomatoes & green chiles

1/2 box of linguine cooked according to package

Reserved pasta water (can use to thicken sauce)

2 tbsp oil

1 tbsp butter

Directions:

1. Pat dry shrimp & Salmon and apply Slap Ya Mama Seasoning. Slice salmon into bite size pieces.

2. In a large Pot or Dutch oven heat up 2 tbsp of neutral oil (veggie, canola or you can use olive oil) over medium heat.

3. Cook shrimp and Salmon for 4-5 minutes till shrimp is no longer pink and forms a C Shape (important to not overcook the shrimp, watch it closely, we want it tender), and salmon is a. Pink color. The last minute add in a tbsp of butter to finish off the seafood. Remove from the pan and set aside for later.

4. In same pan over medium low heat (turn it down a bit as to not burn the butter) add in 4 tbsp butter (i slice and add in by tbsp it melts faster). Add in garlic till fragrant.

5. Heat your cream in the microwave for 30-45 seconds to bring it to a warm temp (it will help it incorporate faster with the cheese and butter to make the sauce, similar to mashed potatoes, you want it warmed up prior).

6. Add your cream and heat for 5 minutes. Then slowly whisk in your 2 cheese. I also season at this time with Italian seasoning, and add in some Slap Ya Mama (1 tsp or so, depending on how spicy you want it, I measure with my heart). Then add in the drained can of rotel and taste test to make sure you like the flavor. This is when you can add any salt to taste or more Slap Ya Mama to meet your palette.

7. Add in the drained pasta, and top with the shrimp and salmon. Sauce thickens as it sits, you can also add in a some liquid gold (pasta water) to help thicken it. (It has all that starch from the pasta).

8. Serve immediately and enjoy!!

Buffalo Chicken Caesar Salad

Buffalo Chicken Salad

Ingredients

Marinate

2 chicken breasts

1 cup milk

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

Pepper

1 tbsp lemon juice

Breading

1 cup flour

1/4 cup corn starch

1 tbsp baking powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp paprika

Pepper

Wet batter

Original marinate

1 egg

Dash of Frank’s red hot

Oil for frying

Sauce

2-4 tbsp butter melted

Frank’s Red Hot to taste

1/4 tsp garlic powder

Honey to taste

1. Combine milk, lemon juice and seasonings. Let sit while you prep the chicken.

2. Butterfly chicken (cut in half even as possible) then use parchment paper and a mallet or rolling pin to pound chicken till even and 1/2-1/4 thin.

3. Place chicken in marinade and stick in fridge, 4-12 hours.

4. Remove chicken from marinade, add in 1 egg & Frank’s red Hot. Whisk it.

5. Prep breading. Flour, corn starch, baking powder & seasoning’s listed.

6. Dry chicken off well.

7. Coat chicken in breading, then into egg wash then back into breading.

8. Rest 30 minutes. Don’t skip this step!

9. Fry in 1-2 inches of oil 350 for 5-7 minutes each side, flip half way the 5-7 more minutes. Should take 10-14 minutes in oil.

10. Remove chicken & rest 5 minutes before serving.

11. Toss in your buffalo sauce. I do butter, Frank’s Red Hot, garlic powder & some honey. I whisk it using my coffee whisk, emulsifies the butter with Frank’s.

Use a salad kit from your grocery store for the ceaser salad.

Dinner Bell Creamery Brown Butter Waffles

Recipe:

Ingredients:

½ cup browned unsalted Dinner Bell Creamery butter

1 cup all purpose flour

1 cup milk

½ cup cornstarch

½ tsp salt

2 tbsp sugar

3 eggs (separated)

1 tsp vanilla

¼ tsp baking soda

(Cooking spray for waffle iron)

Directions:

1.  Separate egg whites from yolks, easiest at room temperature.
2. Whip egg whites till stiff peaks form.  Add in sugar, yolks, flour, baking soda, salt, vanilla, and cornstarch.  
3. Brown 1 stick of Dinner Bell Creamery butter over medium low heat, go slow and whisk while it cooks often.  Watch carefully, will take 5-10 minutes for it to turn to browned butter, you will start to smell the aroma (how you know its done)
4. Remove Dinner Bell Creamery butter from heat and add to waffles batter and fold it in till incorporated.
5. Heat a waffle iron to the highest setting, add cooking spray and cook till waffle iron light goes off.
6. Serve with favorite maple syrup, some Dinner Bell Creamery Butter and enjoy.

Serving: Makes 2-3 waffles

Korean Rice Bowls

Ingredients:

1 lb ground beef

1 tbsp hoisin sauce

3 tbsp soy sauce 

2 tbsp brown sugar

3 cloves garlic

1 tsp ginger

¼-½ tsp chili powder

¼ tsp pepper

½ tbsp chives

(Optional) Accent sprinkle (msg)

Prepared rice of choice

Cooked veggies of choice

Directions:

1.  Cook ground beef on hot griddle till no longer pink.  Chop it up as it cooks so its smaller pieces.  Use paper towels to remove excess beef fat.
2. Add in hoisin, soy sauce, brown sugar, garlic, ginger, chili powder, pepper, chives and optional msg and mix with beef till well combined. Cook for 2-3 minutes on griddle.
3. Serve over rice with veggies and top with chives.

Eggs Benedict

Ingredients 

Hollandaise 

3 eggs yolks

1 tsp dijion mustard 

1 tbsp lemon juice

½ cup Melted butter 

Fresh eggs

Vinegar 

Salt

English muffins

Chives or green onions 

Directions:

1.  I prefer to make hollandaise in my blender, as it will whip the eggs for you.  I put the yolks, lemon juice and mustard in the blender for 2 minutes on low speed.  Then slowly add in warm butter (I microwave till hot) from the top of the blender.  Salt to taste once formed.
2. Poaching an egg.  Boil water with some vinegar and salt. Swirl the water, I pre crack the egg then drop in the swirl.  Boil for 3 minutes then remove with slotted spoon.
3. Toast English muffin, top with a poached egg, hollandaise and fresh green onions or chives.

Instant Pot (Pressure Cooker) Birria de Res

This recipe takes a little over 2 hours, and is significantly quicker than the traditional methods to make Birria. The traditional way also uses goat, I used a chuck roast, you can also use bone in beef ribs if you want to spend the money, and also add in beef marrow bones, I didn’t have any today.

Ingredients:

3 lbs chuck roast

Salt & pepper

2 tbsp high heat oil (veggie or canola)

6-8 Guajillo Chiles

2-3 Ancho

1-4 Chile de Arbol Chiles ( I used 1, I feel like I could have done 2-3 for more of a kick, these are spicy)

3 bay leafs

½ cup chopped carrots or baby carrots

1 onion peeled & quartered

1 head garlic peeled

8 whole peppercorns

8 whole cloves

2 tsp oregano

1 tsp thyme

1 tsp cumin

1 ½ tbsp chicken bouillon 

Water to fill line in instant pot or pressure cooker

Directions. 

1. Heat Pot to Browning or Sauté Mode and heat up 2 tsbp oil.  Cute chuck roast into half’s so you can brown in the pot.  Sear on each side till browned.
2. De-seed and de-stem chiles.  Add Chiles, onion,garlic, carrots, peppercorns, cloves,m oregano, thyme, cumin and chicken bouillon to the pot and fill till max water line in pressure cooker. 
3. Boil on Browning for 1 hour.  When hour is done, skim off impurities that rise to the top.  
4. Remove Chiles and 1 cup of liquid and blend well.  Add back to pot using a fine mesh sleeve to put liquid back into broth.
5. Put in bay leaves and pressure cook on high for 40 minutes.  10 minutes natural release, then remove meat & Shred it.  I use my Mixer to shreds, its easier.  
6. Salt and pepper the consommé to taste.  
7. You can use queso Fresco, quesadilla cheese, and on my grilled cheese I did of combo with some mozzarella.  
8. If doing tacos, you want the griddle hot, and to sear for a few minutes on each side till crispy. 

Maid Rites (with coke)

Ingredients

• 1 lb ground beef
• 6-8 oz of Coco Cola
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/4 tsp pepper
• Dice onions for topping
• Mustard for topping
• pickles for topping
• Buns (I used potato)

Directions

1. Cook ground beef seasoned with salt & pepper over medium heat till beef is all browned.
2. Add in Worcestershire sauce, and Coco Cola and simmer. With the lid for 20 minutes till all the liquid is absorbed and evaporated.
3. Serve over a toasted bun with mustard and pickles.

Philly Cheesesteak on Jimmy John’s Bread

Makes 2 large sandwiches

Ingredients

2 8 oz Ribeye Steak Sandwich Meat

1 bell green pepper diced

1 yellow onion diced

1 loaf fresh Jimmy John’s Bread

4 slices provolone cheese

Slap Ya Mama seasoning

Salt

Pepper

2 tbsp butter

2 tbsp vegetable oil

Optional: Cheese Whiz

Directions

1. Dice your onions, green peppers. Heat up a hot pan or griddle to medium high heat.

2. Sliced your ribeye very thin, I got sandwich sliced ribeyes they sliced easy. Can freeze to make it even easier to slice thin.

3. Season your ribeye with Slap Ya Mama to your liking and some salt and pepper, set aside.

4. Melt butter with oil, you want a little oil to keep the butter from burning and butter will help caramelize your onions quicker.

5. Add veggies and cook for 10-20 minutes till they are caramelized to your liking. I have 1 burner on my 3 burner griddle off and push to the side that’s off.

6. Add steak in a layer and cook for 4 minutes, flip it and cook for 2 more minutes adding the provolone cheese so it can melt.

7. Top with your gutted Jimmy Johns bread and scrape off grill.

8. Optional: add cheese whiz, I made some on stove at medium low heat till melted with 1/2 cup milk, 6-7 American cheese slices, seasoned with salt to taste.

King’s Hawaiian Chipotle Fried Chicken Sliders

Ingredients

Sauce

3-4 chipotle peppers in adobo sauce

1/2 cup sour cream

1/4 cup mayo

1 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp cumin

Salt to taste

Breading

1 cup flour

1/2 tsp cumin

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1 tsp salt

1/4 tsp pepper

1 cup buttermilk or sub 1 cup milk with 1 tbsp lemon juice

High heat oil to fry (veggie, canola, avocado)

Colby Jack cheese slices or shredded

1 lb chicken breasts or tenders cut into 2-3 in. Parts.

Directions:

1. Mix in a blender all sauce ingredients till smooth and refrigerate so flavors can sit.

2. Cut up chicken and dry well. Season with salt and pepper.

3. Mix flour & seasonings, then coat chicken, into buttermilk, then back In chicken.

4. Rest chicken on plate for 15 minutes while you warm up the oil.

5. Heat oil 2-3 in till 350 or till wooden spoon starts to bubble.

6. Cook chicken for 4-5 minutes each side till internally reaches 160 degrees F. So a total of 8-10 minutes till crispy.

7. Broil rolls with cheese on high for a few minutes till cheese is melted.

8. Serve chicken with sauce on top and enjoy!

Blueberry Stuffed French Toast With King’s Hawaiian Rolls

1 pk King’s Hawaiian Dinner Rolls

1 cup blueberries

1 pk cream cheese

Zest of 1 lemon

1/2 lemon juiced

1/2 cup sugar

1/2 cup water

2 eggs

2-3 tbsp cream

1/2 tsp cinnamon

Dash nutmeg

1/4 tsp vanilla

1 tbsp sugar

Powdered sugar

Directions:

1. On medium heat cook frozen or fresh blueberries with water, lemon zest, lemon juice, vanilla and sugar.

2. Simmer for 5-10 minutes.

3. Whip cream cheese in mixer till soft and whipped. Add in some blueberry syrup.

4. Creat small holes in rolls using a round cookie cutter, remove it and fill with cream cheese filling and place bread back in to cover.

5. Mix together eggs, cream, cinnamon, nutmeg, sugar and vanilla.

6. Dip bread into egg mixture and pan fry on each side for a minute or 2 till golden.

7. Serve with powdered sugar and more bluberry syrup.

Cheesy Potato Bacon Soup

Ingredients

• 1 yellow onion
• 3-4 garlic cloves
• 6-7 potatoes
• 4 tbsp Hy-Vee Salted Butter
• 4 tbsp flour
• 1 box That’s Smart Chicken Stock
• 1 box That’s Smart Cream Cheese Blend
• 1 lb package Hy-Vee Bacon
• Salt
• Pepper
• 1 cup Hy-Vee pre-shredded cheddar cheese
• Green Onions

Directions

1. Dice up bacon, & cook in a pan over medium heat till crispy. Remove bacon & leave a tbsp of bacon fat to render onions.
2. Cooked diced onions in bacon fat over medium heat till translucent.  Add in minced garlic till fragrant. 
3. Add in 4 tbsp of butter over medium low heat.  Once melted add in 4 tbsp of flour to create a roux.  Cook for a few minutes till golden. Salt & pepper the roux.  
4. Add roux (onions & garlic) to crockpot.  Add in peeled,& potatoes diced into ½ in to 1 in cubes,cream cheese, stock & bacon.  Stir & cook over low for 6-8 hours. Add in cheddar cheese & top with green onions. 

Chicken Rice Bowls

Ingredients

• 1 lb Hy-Vee True Chicken Thighs
• 1 tbsp oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• Dash cayenne (optional)
• 1 cup of Full Circle Basmati Rice prepared
• Cilantro bunch
• 1 lime
• 1 can That’s Smart Canned Corn
• 1 can Full Circle Market Black Beans
• 1 can That’s Smart diced tomatoes
• 1 avocado slices

Directions

1. Dry chicken well, add oil & coat. Combine seasonings & coat chicken well. Pre-heat oven to 350 degrees.
2. Heat oven safe pan with a little oil to medium high heat & cook chicken 3-4 minutes, then turn.  Put chicken into oven, bake for 15 more minutes till 160 degrees.[
3. Cook rice according to package. Add in salt to tastes, ½ lime juice, lime zest & chopped cilantro.
4. Top rice with corn, beans, tomatoes & avocado. Slice the chicken thigh & serve with it on top.

Goulash

Ingredients

• 1 lb Hy-Vee Ground Beef
• 1 yellow onion
• 2 can’s That’s Smart Tomato Sauce
• 1 Tbsp That’s Smart Worchestire Sauce
• 1 box of Hy-Vee Elbow Macaroni
• 1 can That’s Smart Diced Tomatoes
• Green Bell Pepper
• 1 box That’s Smart Beef Broth
• Italian Seasoning
• Salt
• Pepper
• 1 bag of pre-shredded Hy-Vee Cheddar Cheese
• 1 tbsp oil

Directions

1. In large Pot or Dutch Oven cook diced onions & a diced green bell pepper over medium heat, add in minced garlic till fragrant (30 seconds). Add in Ground beef & cook till no longer pink.
2. Use paper towels to soak up the excess grease.  Add in seasonings, worcheshire, tomato sauce, Diced tomatoes, beef broth & cook on medium to medium high or 10-15 minutes.
3. Add in Box of pasta & cook for another 15 minutes on medium heat till pasta is al dente.  Still in the cheddar cheese.

AIRFRIED Salmon Bowl Bites

Ingredients

2 salmon fillets cubed (I use Farmed Atlantic Salmon)

1/2 tsp salt

1 tsp paprika

1 tsp garlic powder

1 chipotle adobo pepper withe the sauce diced

1 tbsp olive oil

1 tbsp honey

Directions

1. Cube up salmon into 1 inch cubes. Dry with paper towels.

2. Add olive oil, seasonings, chipotle pepper and honey to salmon and massage.

3. Add to a sprayed air fryer tray or basket.

4. Airfry for 7 minutes at 400 degrees, make sure to flip half way through.

5. I serve over sushi rice, with spicy mayo (kewpie mayo and siracha) and Bachmans Yuzu Japanese BBQ Sauce.

6 cheese Mac and Cheese

Ingredients

1 box elbow mac

2 tbsp butter

2 tbsp flour

1 can evaporated milk

1/2 pint of heavy cream

1/2 cup pasta water

4 oz mozzarella

2.5 oz of fontina

4 oz Parmesan

3 oz Gruyère

4 oz cheddar

4 oz Monetary Jack Cheese

1 tsp garlic powder

1 tsp onion powder

1/4tsp mustard powder

1/2 tsp paprika

1/4 tsp Frank’s Red Hot

1/2 tsp peppercorns

2 tbsp chopped onions

Dash nutmeg

1 bay leaf

Directions

1. Bring milk to a simmer and drop in peppercorns, onions, nutmeg and bay leaf. Cover and remove from heat. Let sit for 30 minutes.

2. Start roux the last 5 minutes, add butter and flour and cook for 3-4 minutes till golden, while whisking.

3. Cook mac to Al dente according to box.

4. Use a sieve and remove stuff from milk.

5. Slowly add milk to roux. Then add in 2/3 of cheeses, save some for on top of dish. Add in half cup of pasta water from mac to thin out sauce.

6. Strain max and add to cheese sauce.

7. Spray a large oven safe baking dish with cooking spray and add Mac and cheese.

8. Cover with remaining cheese and bake in oven at 350 for 20 minutes till bubbly and golden.

Side Note: I basically used half of the cheese I bought, and then I vacuum sealed it and froze for the next time I want to make this or another dish with lots of cheese! If you serving a large crowd double it and use all the cheese!

Buffalo Chicken Bombs

Ingredients

• 1 cup rotisserie chicken shredded
• 3 oz cream cheese
• 1 cup shredded
• mozzarella cheese
• 2 tbsp chives
• 3 tbsp melted butter
• 1/4 cup Frank’s Red Hot
• 8 Rhodes Dinner Rolls

Directions

1. Thaw Rhodes Dinner rolls in dish, I do this before I leave in morning for work. Place in warm space covered, I put in oven that’s off.
2. Mix together 1 cup do rotisserie chicken, cream cheese, chives, 1/2 cup mozzarella cheese, red hot, and butter.
3. Roll out 2 rolls together in circle and then place 2 scoops of mix in center. Fold up ends till enclosed.
4. Place in greased pan, with ends down, and grease with butter or you can do an egg wash if you want them Golden and crisp on top.
5. Bake at 350 for 20-25 minutes. Serve with Ranch .

Not Your Mother’s Meatloaf

Ingredients

1 lb ground beef

1/3 cup milk

1 cup sour dough bread crumbs (any bread will work, I had old loaf of sour dough to use)

2 tsp garlic

2 tbsp worcheshire

3/4 cup ketchup

1 tbsp parsley

1/2 yellow onion diced

1 tsp oregano

1 tsp paprika

1 tsp basil

1/2 tsp salt

2 eggs

1/4 tsp Pepper

Sauce

1 cup ketchup

2 tbsp brown sugar

1/4 cup red wine vinegar (white will work too)

2 tsp onion powder

1 tsp garlic powder

1/4 tsp mustard powder or mustard

Directions

1. Toast bread in oven at 350 degrees for 4-6 minutes then cut up into small pieces.

2. Mix together all ingredients till just mixed. Do not overly mix meatloaf or you will end up with a thick dense loaf, it has ti do with chemistry. Any time you overmix hamburger this will happen.

3. Preheat oven to 375, bake loaf in loaf pan for 40 minutes. I used parchment for easier cleanup and removal.

4. While it bakes I whipped up mashed potatoes, and made the sauce.

5. Mix together in a sauce pan the 2nd ketchup, mustard, onion powder, garlic powder, brown sugar and vinegar.

6. If loaf has lots of extra fat when you remove it drain the fat from the sides, meatloaf can get too oily, my solution to the problem.

7. Spread sauce over loaf and bake 20 more minutes.

8. Remove loaf and rest 10 minutes before slicing.

Braised Short Ribs

Directions

1. Prep veggies. Larger diced cuts for this dish so they don’t dissolve. Onions, carrots, celery. Equal parts carrots to celery, double onion
2. Season ribs well with salt and pepper. Add neutral oil to hot oven Safe pot or Dutch oven. When hot sear all sides, you want a heavy sear.
3. Take out ribs. Add in carrots and get color on them. Add in onions and cook down then add celery so it doesn’t release too much liquid till others are cooked. Add in tomato paste and garlic. Then deglaze with 1/2 can of coke. Add back in ribs, parsley, all spice, cloves and peppercorn. Add in beef stock, you want them half covered half not, a braise is wet and dry. Add a piece of parchment on top that cut to radius of pot and center cut out to help keep moisture in pot.
4. Bake in preheated oven at 275-325 (275 is better if you have time) will take 3-4 hours in oven.
5. Remove from oven. Ribs will fall off the bone. Remove ribs set aside. Strain out all the veggies and spice wirh a sieve. Then reduce glaze down.
6. Add in 2 tbsp of cold butter, this will emulsify and enahnxs shine to the sauce, as well as richness. Salt and pepper to taste. Finish with a red wine vinegar to taste to balance the acidity of the sauce.
7. Serve over mashed potatoes and top with fresh parsley. It’s amazing!!

Baked Ziti with Sausage Rose Sauce

Ingredients

1 lb Italian sausage

1 large can San Marzano tomato’s

2-3 tbsp tomato paste

1/2 cup Dice celery

1/2 cup diced yellow onion

1/2 cup diced carrots (I was out but will add flavor)

2 tbsp olive oil

1 tbsp oregano

1 tbsp parsley

1 tbsp basil

2-3 garlic cloves diced

2 tbsp flour

1/2 cup heavy cream

2 tbsp butter

1/2 cup Parmesan or Asiago cheese

Cheese to top it, I used Asiago and mozzarella. As much as you have or your heart desires.

1 box of ziti pasta ( I used zita pasta, you can also use a tube pasta like penne)

Instructions

1. Heat up large pot with olive oil. Add veggies and cook for 5 minutes. Add in sausage, garlic, and cook till no longer pink. Add in san Marzano tomatoes and tomato paste, seasonings. Cover and simmer while you prep other sauce.

2. In small sauce pan melt butter and then add in flour, whisk together to make a roux. Takes 1-2 mins. Add in heavy cream and let cook for about 5 minutes till it’s medium in heat. You don’t want it cold when you add the cheese. Add the cheese and whisk on low heat until smooth sauce forms.

3. Add sauce to red sausage sauce and mix. Add cooked pasta (according to package Al dente) and mix.

4. Place in large oven safe baking dish. I spray it with pam for easier clean up. Then put cheese on top. Bake at 350 for 30 minutes.

Runza (Bierock) (with Rhodes)

• 1 lb ground beef
• 12 rhodes dinner rolls (Texas sized)
• 1/2 diced onion
• 3 cups diced cabbage
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp Worcestershire
• Cheese (optional)
• Ranch (optional to serve with)

Directions

1. Place our rolls 3-5 hours before cooking these. Can cook ahead on weekend and heat up during week.
2. Brown ground beef on medium heat till half way down. Add onions and cook for 4 minutes.
3. Add cabbage and cook for additional 7 minutes on medium low heat.
4. roll our rhodes roll and place cheese down if using. Add 1/4 cup filing. Pinch sides together like a dumpling, then pinch all ends together in center. Place in pan.
5. Brush in egg wash (egg with a dash of milk) and bake at 375 for 20 minutes till golden brown.
6. Serve with ranch if you desire.

Buffalo Chicken Tenders

TikTok/Reel

• 1 cup flour
• 1 cup milk (add 1 tbsp lemon juice, sub for buttermilk)
• Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, 1/4 tsp pepper
• Franks Red Hot 1/2 cup
• 4 tbsp butter (melted)
• 1 tsp garlic powder
• Oil for frying (canola, veggie or avocado)
• 1-2 lbs chicken tenders

Instructions:

1. Dry off chicken tenders, then dip flour(with seasonings), milk, flour. Lay on dish and put in fridge for an hour before frying. So that your breading sticks better.
2. Heat oil to 375. Cook each side 4-5 minutes till golden and cooked.
3. Add melted butter and franks to blender. Blend till orange add in garlic powder, blend for about 30 more seconds.
4. Pour over chicken, serve with ranch.

Dutch Babies (mini)

Mini Dutch babies 1/2 cup flour
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
Pinch salt
Lemon juice or true lemon
Powdered sugar
Butter

Directions

1. Preheat oven to 425°F. Get a 12 cup muffin Tin. Put a quarter teaspoon of butter into each muffin tin.
2. Put muffin tin in oven till butter is melted and hot.
3. While the butter melts make your batter. Put all the ingredients, flour, eggs, milk, vanilla extract, and salt in blender and blend till smooth..
4. Pour batter into each individual cup about a quarter to halfway up.
5. Put immediately into oven Bake at 425°F for 10 to 12 minutes till golden Brown.
6. Put on lemon juice or true lemon and use a seed to put on powdered sugar. Serve immediately. You can also add fruit and or honey.