Recipes

Ingredients Steak Dry Rub: ½ tablespoon kosher salt 1 teaspoon ground coffee ¼ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ teaspoon coriander ¼ teaspoon onion powder ¼ teaspoon chili powder ¼ teaspoon ground cinnamon Elote Street Corn: Approx. 2 cups cooked corn kernels* 1/3 cup mayonnaise 1/4 cup feta cheese (sub dairy-free feta) 1/4 cup red onion, diced 2 tablespoons fresh cilantro, chopped 1–2 tablespoons lime juice 1 tablespoon garlic, minced 1/2 teaspoon chili powder pinch of kosher salt Topping suggestions: additional fresh cilantro and feta cheese and/or grated cotija cheese Steak Tacos: 12oz Top Round Roast Street taco tortillas Lime wedges

Ingredients 1 ½ lbs skinless, boneless chicken thighs ¼ cup olive oil 2 tablespoon orange juice 2 tablespoon lime juice 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoon cumin 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon black pepper 2 avocado, cored and diced 12 corn or flour tortillas, warmed queso fresco or favorite cheese (optional) Pico de Gallo 1 cup tomato, finely chopped 1 cup white onion, finely chopped ½ cup fresh cilantro, chopped 1 jalapeño, seeds removed and chopped 1 lime, juiced ½ teaspoon sea salt

8 ounces uncooked pasta I used bucatini 1 pound Italian sausage see note 1 tablespoon olive oil 1/2 medium onion chopped 1 medium red bell pepper chopped 1 medium yellow bell pepper chopped 1 tablespoon butter 2-3 cloves garlic minced 1 teaspoon flour 1 cup heavy/whipping cream 1/2 teaspoon Dijon mustard 2 cups (packed) fresh baby spinach Salt & pepper to taste Freshly grated parmesan cheese optional, to taste

Ingredients Marinade (optional): 1/3 cup soy sauce 1/4 cup extra virgin olive oil (or avocado oil) 2 tablespoons garlic, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon zest 2 tablespoons ketchup 1/4 cup apple cider vinegar pinch of kosher salt pinch of ground black pepper Grilled Ribs: 2 racks of baby back ribs (approx. 3–4 lbs each) 1 1/4 tablespoons kosher salt, more if desired 2 1/2 tablespoons smoked paprika 2 1/2 tablespoons lemon pepper 1/2 teaspoon cayenne pepper (optional) 1 tablespoon smoked garlic powder 1/2 tablespoon onion powder 1/2 tablespoon ground black pepper 1 cup your choice of bbq sauce

4 Boneless, Skinless Chicken Breasts 5 Tablespoons Avocado or Olive Oil, (divided) Juice of 1 Lemon, (approx 3 Tb) 1/2 teaspoon Sea Salt 2 teaspoons Fresh Cracked Pepper

2 large ham steaks, cut in half 8 small yellow potatoes, quartered 1 pound green beans, trimmed 3 tablespoons olive oil, divided 2 cloves garlic, grated 1/4 cup honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 2 tablespoons water 1/2 teaspoon finely chopped fresh rosemary 1 teaspoon garlic powder 1/2 teaspoon Kosher salt and freshly ground black pepper, to taste 1 teaspoon red chili pepper flakes, or to taste 1 tablespoon fresh chopped parsley, for garnish

1 pound ground beef (I used 80/20) 2 Tablespoons salted butter 2 cloves garlic, minced 1 Tablespoon dried minced onion ½ teaspoon black pepper 2 Tablespoons all-purpose flour 2 cups beef broth (can use low or no sodium) 1 Tablespoon Worcestershire sauce

2 tablespoons oil 1 pound steak (such as rib eye, t-bone, striploin, etc.) salt and pepper to taste 2 tablespoons butter 1 shallot, finely diced (or 1/4 cup onion) 1 clove garlic, chopped 1/2 cup beef broth 1/2 cup heavy cream 1/4 cup blue cheese, crumbled 1/2 teaspoon worcestershire sauce salt and pepper to taste

For the Beef Tenderloin: 2 (8-ounce) beef tenderloin filets 1 teaspoon salt ½ teaspoon coarse black pepper ¼ teaspoon garlic powder For the Crostini: ½ baguette loaf 2 tablespoons extra virgin olive oil ½ teaspoon salt For the Horseradish Cream: 1 tablespoon freshly grated horseradish ¼ cup sour cream 1 teaspoon Dijon mustard ¼ teaspoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon black pepper Garnish: ¼ cup pomegranate arils Freshly chopped parsley Freshly chopped chives

24 chicken wings with skin rinsed and patted dry (approx 3 pounds) Rub 2 tablespoons baking powder 2 tablespoons brown sugar 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground celery seed Traditional Buffalo Hot Wings Sauce (Hot sauce unites with a touch of molasses for the traditional hot wings flavor) 2/3 cup Frank’s ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch 1 tablespoon molasses 1 tablespoon butter Buffalo Honey Hot Wings Sauce (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce) 2-3 tablespoons Frank’s Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch 1/2 cup honey 2 tablespoons butter 1 tablespoons molasses Buffalo Mild Honey Hot Wings 2/3 cup Frank’s ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch 1/4 cup honey 1 tablespoon molasses 1 tablespoon butter 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Avocado Ranch Dipping Sauce 1/4 cup smashed fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 tablespoons white vinegar 1 tablespoon buttermilk 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash of dried dill weed dash of garlic powder dash of pepper Egg Rolls 1 tablespoon vegetable oil 1 1/2 lbs boneless skinless chicken breasts cut into small bite-sized pieces 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/2 cup frozen corn 1/4 cup canned black beans drained and rinsed 2 tablespoons frozen spinach thawed and drained 2 tablespoons diced jalapeños 1/2 tablespoon fresh parsley minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash of cayenne pepper 3/4 cup shredded Monterey Jack cheese 6 8-inch flour tortillas vegetable oil for frying

20 baby bell or cremini mushrooms 2 tablespoons butter 2 garlic cloves, minced ½ medium onion, finely diced ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces cream cheese, softened ⅓ cup freshly grated parmesan cheese, grated ⅓ cup whole pecans, roughly chopped ¼ cup finely chopped fresh parsley, plus more for garnish