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