Recipes

8 pork chops, bone-in or boneless (about 1-inch thick) 2 teaspoon paprika 2 teaspoon garlic powder Salt and fresh cracked black pepper, to taste 4 tablespoons butter 4 tablespoons olive oil For the mushroom sauce: 2 cup sliced brown mushrooms 8-5 garlic cloves, crushed 2 teaspoon Italian seasoning 2 1/2 cups heavy cream 2/2 cup (125ml) chicken broth 2 tablespoon fresh chopped parsley Salt and pepper to taste

3-4 pound pork shoulder, butt or loin - defrosted 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups BBQ sauce slider buns coleslaw pickles

MATERIALS: 1.5 lb Chicken Tenders 1 tbsp Minced Garlic 0.5 tbsp Five-Spice Powder 0.5 tbsp White Pepper 2 tbsp Oyster Sauce 1.5 tbsp Soy Sauce 1 Egg 4 tbsp Corn Starch Batter: 1 ½ cups All-Purpose Flour ½ cup Corn Starch 1.5 tbsp Garlic Powder 1/2 tbsp Paprika ½ tbsp Five-Spice Powder SRIRACHA MAYO: 3-4 tbsp Japanese Mayo 1-2 tbsp of Sriracha 0.5 tbsp of Lemon Juice 1 clove Garlic grated

1/2 cup balsamic vinegar 1/2 cup honey 1/2 cup light brown sugar, packed 1/4 cup low-sodium soy sauce 3 garlic cloves, minced 12 chicken drumsticks 2 Tbsp. sesame seeds 1/4 cup chopped fresh flat-leaf parsley

Equipment: 9×13 Baking Dish Large Skillet Mixing Bowls Aluminum Foil Ingredients 1 lb breakfast sausage 1 loaf French bread 3 cups milk 8 large eggs ½ teaspoon salt 3 tablespoons brown sugar divided 6 tablespoons maple syrup divided

PORK BELLY: 2 lbs Pork Belly cubed Maple Bourbon Seasoning or your favorite pork rub ½ cup Brown Sugar 6 tbsp Butter Oil as needed BBQ SAUCE: ⅓ cup Cowboy Prairie Fire BBQ Sauce or your favorite bbq sauce 2 tbsp Maple Syrup 2 tbsp Bourbon

8 slices ham, we like leftover spiral sliced but lunchmeat is fine too 8 eggs 2 cups baby spinach salt and pepper

1 whole fully cooked bone-in ham (15 to 18 pounds) whole cloves 3 c. brown sugar 1/2 c. spicy brown mustard 1 can Dr Pepper or Coke 3 tbsp. apple cider vinegar

5 lb. Pork Shoulder or Pork Butt Kosher Salt, to taste Black Pepper, to taste 1 tablespoon Avocado Oil or Olive Oil 1 medium Yellow Onion, chopped 5 cloves Fresh Garlic, minced 1/2 teaspoon Orange Zest 1 tablespoon Cumin 2 teaspoons Mexican Oregano 2 tablespoons Chili Powder 2 tablespoons Brown Sugar 2 Bay Leaves 14 oz. can Diced Tomatoes 1 Chipotle Pepper in Adobo, finely chopped 2 tablespoons Apple Cider Vinegar 1/4 cup (packed) Cilantro Leaves, chopped 2 Limes

6 large white onions (12 to 14 ounces each) 2 tablespoons plus 1 teaspoon olive oil, divided 8 ounces cremini mushrooms 2 cloves garlic 1 (10-ounce) package frozen chopped spinach, thawed in the refrigerator overnight or in the microwave 1 pound uncooked Italian pork sausage 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

1 ham steak, 1/2 inch thick (1 pound) 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon apricot preserves

1 lb. Sausage (Italian Pork Ground Sausage links, Chicken Sausage or Italian Turkey Sausage) (2) 14.5-ounce cans Chicken Broth (1) 28-ounce can Crushed Tomatoes (1) 8-ounce pkg. Cream Cheese (1) 18-20-ounce pkg. Refrigerated Cheese Tortellini (such a Buittoni or Rana) 6-8 ounces Baby Spinach (may chop into small pieces) Optional: 1/2 teaspoon Garlic Powder 1 teaspoon Salt and Pepper Garnish: 3/4 cup Parmesan Cheese Fresh Basil Ribbons