Recipes

INGREDIENTS SAUCE: ▢1/2 cup barbecue sauce ▢1/2 cup soy sauce ▢1/4 cup pineapple juice ▢1 tablespoon brown sugar ▢1 tablespoon rice wine vinegar ▢1 1/2 tablespoons minced garlic ▢1 tablespoon olive oil ▢1 teaspoon sesame oil SKEWERS: ▢1 pound (500 g) chicken breasts cut into 1-inch cubes ▢16 bacon rashers trimmed of excess fat and halved lengthways (2 1/2 inch x 1-inch). ▢3 cups fresh cubed pineapple ▢1 large red pepper (capsicum) diced into 1-inch pieces ▢1 large green pepper (capsicum) diced into 1-inch pieces ▢1 large red onion diced into 1-inch pieces ▢Salt and cracked pepper to taste

Lemon Pepper Chicken: 6 chicken thighs , skin-on, bone-in 4 teaspoons lemon pepper seasoning , divided ¼ cup flour (use gluten free flour for gluten free version) 2 tablespoons olive oil Creamy Sauce: 1 teaspoon olive oil ½ tablespoon butter 5 garlic cloves , minced ¾ cup chicken stock 1 teaspoon lemon pepper seasoning ½ cup heavy cream ½ cup Parmesan , shredded 2 tablespoons lemon juice , freshly squeezed 3 green onions , chopped (use only green parts) Garnish: freshly parsley chopped lemon slices

FOR THE RIB EYE: 2 to 3 rib-eye steaks (about 2 lb.) 1 tsp. each salt and black pepper FOR THE SALSA: 2 serrano peppers 1 1-inch-thick slice of a large white onion 5 tomatillos, peeled and rinsed 3 garlic cloves, skin on Small handful of cilantro Juice of 1 to 2 limes Salt, to taste FOR THE ONIONS: 1/2 cup reserved beef fat 1 large white onion, sliced thin Salt, to taste FOR THE AVOCADO: 2 large ripe avocados, peeled and cubed Juice of 1 to 2 limes Salt, to taste

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