Recipes

1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1/2 teaspoon cayenne or ground chipotle 1 1/4 teaspoons salt 1– 1 1/4 lb skinless chicken breasts or thighs ( I prefer skin-on, bone-in thighs) 2 tablespoons olive oil 2 shallots, sliced into thin rings ( about 1/2 cup) 2 large peaches, cut into 1/2 inch thick wedges 2 tablespoons lime juice, more for garnish 1 tablespoon honey Garnish: cilantro and lime wedges

2 yellow onions, sliced 2 tablespoons chili powder 1 tablespoon chipotle chile powder 1 tablespoon smoked paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon dried oregano 1 teaspoon pink Himalayan salt 1 (4 pound) chuck roast 1 cup fresh orange juice 1 tablespoon honey 1 cup salsa verde 12 hard or soft taco shells, warmed Cilantro, green onion, avocado, and crumbled cotija cheese, for serving

5 large eggs 1/4 lb (125g) crisp-cooked bacon, crumbled 1 cup grated cheddar, or any cheese you like Salt and fresh cracked pepper, to taste 1/2 teaspoon Italian seasoning and 1/2 teaspoon crushed chili pepper flakes (optional)

9 pounds whole bone-in pork shoulder roast get a pork butt roast! 3 tablespoons Diamond Crystal kosher salt Freshly ground black pepper ½ cup peach jam 2 tablespoons coconut aminos 1 teaspoon Red Boat fish sauce

5 large flour tortillas 1 pound lean ground beef ⅓ cup water 3 tablespoons taco seasoning ⅔ cup nacho cheese sauce 4 tostadas or 2 cups tortilla chips ⅔ cup sour cream 1 cup iceberg lettuce shredded 1 cup tomatoes diced 2 cups Mexican cheese blend shredded

2 tablespoon brown sugar dark brown sugar preferred 1 teaspoon ancho chile powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon seasoned salt 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground black pepper Pork: 4 bone-in or boneless center cut pork chops 2 tablespoons olive oil

6 slices of pre-cooked Ham ½ in thick 2 tbs honey mustard 3 -4 cloves per slice of ham 1 red bell pepper sliced 1 med onion sliced 6 pineapple ring slices 4 tablespoons brown sugar 2½ tablespoons tomato ketchup ⅓ cup rice vinegar or white vinegar ½ teaspoon soy sauce 2 teaspoon cornstarch, dissolved in 5 teaspoons of water

2.5 lb sirloin tip roast 2 tsp kosher salt or 1 tsp table salt 1½ tbsp vegetable or olive oil 1 tsp pepper 2 tsp dried oregano 2 tsp dried basil 1½ tsp crushed red pepper flakes for extra spice use chili pepper flakes 3 cloves of garlic minced

For the Steak Salad 8 ounces cooked steak sliced, see note 10 ounces tomatoes sliced 4 cups salad greens 1 purple onion sliced ⅓ cup gorgonzola cheese or blue cheese, see note For the Balsamic Dressing ½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon garlic minced, about 1 clove 2 teaspoons honey 1 teaspoon dijon mustard ½ teaspoon salt ¼ teaspoon pepper

2 lbs chicken wings 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika regular or smoked 1 tsp dried oregano 1/2 tsp chipotle powder can substitute with chili powder 1/2 tsp kosher salt 1/2 tsp black pepper 2 Tbsp olive oil

1 pound mild Italian sausage use a hot variety if you especially like heat 1 cup diced red bell pepper 12 ounces Velveeta cut into 1″ cubes 1 cup regular sour cream ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1 can 10 ounces Rotel “mild” diced tomatoes & chilies (use “hot” if you like more heat) – drain and save the juice 1½ cups fresh sweetcorn kernels cut from the cob (or substitute 1 15-ounce can drained whole kernel corn)

4 tablespoons coarse salt 2 tablespoons white or brown sugar (optional) 2 tablespoons coriander seeds 1 tablespoon black peppercorns 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne 1 tablespoon garlic flakes or powder 1 tablespoon onion powder 1 tablespoon dried thyme 4 to 6T-bone steaks, about 1½ inches thick