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35 min
Ingredients
8 oz raw tuna (flash frozen or sashimi grade)
Directions
1. Thaw tuna in fridge. Slice into bite sized cubes. Add all remaining ingredients, mix well. Cover and allow to marinate (20 minutes), 8 oz raw tuna (flash frozen or sashimi grade), 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp sesame oil, 1 tsp sriracha
2. Prepare 2 cups steamed rice and season. Divide rice into 2 bowls and add your toppings then spoon on the tuna and poke sauce, 2 cups steamed rice, topping: Poke Sauce:
3. Top with spicy mayo (recipe to the left) and furikake seasoning. Spicy mayo:furikake seasoning
Bowls 2
1hr 30min
40 min
Ingredients
2 lbs chuck (or ground beef)
4 burger buns
8 oz Whole milk Low Moisture Mozzarella Cheese
1 heirloom tomato
2 cups arugula
Sweet and Spicy Sauce (I used @tabasco )
Pickled red onion
Directions
1. Directions: cut chuck into smaller pieces then grind on the larger setting (If you don’t have a grinder just use 2lbs store bought)
2. Form ground beef together to form 8 patties
3. Season the inside with salt and pepper add in your mozzarella slices, place another patty on top and pinch the edges together making sure to create a tight seal.
4. Season the outside then grill your patties on both sides, you know its cooked once you start to see a little cheese ooze out
5. Take this time to also toast your buns.
6. For the build, top with arugula, heirloom tomatoes, cheese stuffed burger, pickled onions and some sweet and spicy sauce.
4 Servings
40 min
20 min
Ingredients
¾ 1/2lb shrimp, shelled, deveined, tail off
½ cup flour
1 egg, whisked
spray oil
Directions
1. To a bowl, combine panko crumbs, garlic salt, paprika, onion powder and pepper. 1 cup panko crumbs, 2 tsp paprika, 1 tsp garlic salt, 1 tsp onion powder, ½ tsp pepper
2. To another bowl add your flour. And to a third bowl add your whisked egg. ½ cup flour, 1 egg, whisked
3. Dust you shrimp in flour, shake off excess then dip in the egg, shake off excess then press into the panko mixture. ½ cup flour, 1 egg, whisked, Panko crumb mixture:
4. Place shrimp on rack leaving space in between. Spray shrimp with oil. spray oil
5. Air fry at 375° for 5 minutes.
6. For the sauce, combine the mayo, sweet chili sauce, rice vinegar and sriracha. ½ cup mayo, ½ cup sweet chili sauce, 1 tbsp rice vinegar, 2 - 4 tbsp sriracha
7. Remove shrimp and baste with the sauce. Return to air fryer for 5 more minutes or until sauce is bubly and has absorbed. Bang bang sauce:
8. Top with more sauce and garnish with sliced green onions, green onions
Serves 2
20 min
3 hr 30 min
Ingredients
1 coconut
8 oz fresh Mahi Mahi fillet, cubed
4 - 6 limes, juiced
½ cup coconut milk
¼ cup cucumber, seeded, diced
1 Roma tomatoes, seeded, diced
¼ cup red onion, fdiced
¼ cup green bell peppers, fdiced
1 red chilis, finely diced
2 tablespoons cilantro, finely diced
1 tsp salt
Directions
1. Coconut bowl: Pierce the weakest eye (usually the largest - I like to using the biased of my scissors) and allow to coconut water to drain out. Using the circumference as you guide, firmly tap with the back of your chef knife while rotating until the shell breaks.
2. Dice mahi mahi and cover with fresh lime juice, refrigerated for 3 -4 hours to allow to the citric acid to cook the fish.
3. Once fish is opaque, strain the lime juice out then add the coconut milk, cucumbers, tomatoes, red onion, green bell peppers, red chili, cilantro and salt. Mix then add into your coconut bowl.
4. Optional: Line your coconut bowl with a leafy green to add a pop of color.
Serves 4
3hr 30min
6 hr
Ingredients
6 8lb boneless prime rib (1st cut)
Salt TT
Pepper TT
Directions
1. Allow prime rib to come to room temperature for 2 hours. Season heavily with salt and pepper. Place on a roasting rack and roast 250F until the internal reached 115°. Rest 1 hr then sear on all sides. 6 8lb boneless prime rib (1st cut), Salt TT, Pepper TT
2. For the Horseradish Potato Purée: Peel, dice and boil potatoes in heavily salted water until tender. Pass-through a ricer or fine mesh sieve. Stir in all remaining ingredients, 3 russet potatoes, peeled, diced, ½ cup melted butter, ½ cup heavy cream, 3 tbsp prepared horseradish, ½ cup sour cream, Salt tt
3. For the asparagus: Slice prosciutto slices in half lengthwise. Spread a layer of cream cheese on the prosciutto slice. Place 4 asparagus spears on the prosciutto slice, then roll up. Place on a sheet pan and drizzle on olive oil and season with pepper. Roast in 400 degree oven for 7-10minutes. 48 asparagus spears, 6 slices prosciutto, Cream cheese, Olive oil, pepper tt
4. For the Au Jus Sauce: remove all but 1 tbsp leftover fat dripping after searing your roast. Add in minced shallots and sauté scraping up the brown bits. Once shallots have softened, deglaze pan with your wine. Cook until reduced by half and add your beef stock, Worcestershire (optional) and your herbs. Simmer five minutes and then strain. Drippings from seared prime rib, 1 shallot, minced, 1 cup red wine (Cabernet), 1 cup beef stock, 1 sprig thye, 1 sprig rosemary, 1 T Worcestershire (optional)
Serves 8
6 hr
1 hr
Ingredients
16 oz lump crab meat, DRAINED
¼ cup red bell pepper, Brunoised
¼ cup green bell pepper, Brunoised
12 saltine crackers, crumbled
2 tbsp fresh minced parsley
2 tbsp fresh minced chive
1 lemon, zest and juice
2 T mayo
1 tbsp Worcestershire
½ tbsp old bay seasoning
½ tbsp garlic powder
2 eggs, whisked
Salt and pepper TT
Directions
1. Combine all ingredients then cover and refrigerator for 30 minutes to allow any moisture to be absorbed by the crackers crumbs.
2. Shape into 6 balls (squeeze out any remaining liquid, if needed)
3. Air fry or bake at 425°F for 15 minutes.
4. Serve with sauce (below) and lemon wedges.
Remoulade Sauce
1. Combine all ingredients
Serves 6
1 hr
30 min
Ingredients
3 8oz chicken breasts pounded to 1/2 inch thick
Salt and pepper
1 tbsp Dijon
Oil spray
Directions
1. Pound chicken breasts to ½ inch thick and season both sides with salt and pepper. 3 8oz chicken breasts pounded to 1/2 inch thick, Salt and pepper
2. Blush a light coating of dijon on your presentation side only. 1 tbsp Dijon
3. Pulse pecans, add to a dish along with panko crumbs, salt, paprika, pepper, onion powder, garlic powder and pepper. ¼ cup pecans, ¼ cup panko crumbs, ½ tsp salt, ½ tsp paprika, ½ onion powder, ½ tsp garlic powder, ½ tsp pepper
4. Mix together then dip the Dijon side of your chicken into the crumb mixture.
5. Lightly spray top with oil and air fry for 15 minutes (425 convection) or until the internal reaches 165. Oil spray
Serves 3
30 min
35 min
Ingredients
10 oz flank steak
Salt and pepper to taste
1 tsp avocado oil
1 tbsp butter
2 cloves garlic, crushed
¾ cup shredded cheddar
8 low carb fajita wraps (mission)
Directions
1. Portion 10 oz flank pat dry, Season and allow to come to room temperature. 10 oz flank steak, Salt and pepper to taste
2. Sear flank in 1 tsp oil on all sides until a crust has formed, remove, lower the heat add in 1 Tbsp butter and crushed garlic, 1 tsp avocado oil, 1 tbsp butter, 2 cloves garlic, crushed
3. Return the steak and baste until you have reached your desired doneness, remove and allow to rest.
4. Once your steak has rested chop into strips or bite size pieces.
5. Dice yellow pepper, red pepper, poblano and 1 medium onion. 1 yellow bell pepper, 1 red bell pepper, 2 poblano pepper, 1 medium onion
6. In the same pan used for the steak. Add your onions and veggies to the remaining butter. Season and sauté
7. Once your veggies have softened add in your fajita sauce and the chopped steak, 1 T Worcestershire, ½ lime, juiced, 1 tsp Cumin, 1 tsp Chili powder, 1 tsp Paprika, 1 tsp Garlic powder, pinch of salt, 10 oz flank steak
8. Cook one more minute, add 3/4 cup shredded cheese, shut off the heat and cover. ¾ cup shredded cheddar
9. Make Lime Crema. Combine sour cream, water and lime juice
10. Once cheese has melted, Spoon on your fajitas mixture, the lime crema and some fresh cilantro.
8 fajitas
35 min
1 hr 15 min
Ingredients
1 lb Shrimp, (2oz ea) shell on, deveined
20 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, skin removed and quartered
1 head garlic, sliced in half
1 lemon, halved
¼ bunch parsley
10 sprigs fresh thyme
2 bay leaves
2 tbsp kosher salt
Directions
1. Add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt to 20 cups of water in a large pot. 20 cups cold water, 2 medium carrots, peeled and quartered, 2 stalks celery, quartered, 1 large onion, skin removed and quartered, 1 head garlic, sliced in half, 1 lemon, halved, ¼ bunch parsley, 10 sprigs fresh thyme, 2 bay leaves, 2 tbsp kosher salt
2. Bring up to a boil then down to a simmer for 30 minutes.
3. Shut off the heat then add the shrimp and allow to poach no more than 3 minutes. 1 lb Shrimp, (2oz ea) shell on, deveined
4. Transfer shrimp to an ice bath for 5-10 minutes.
5. Once completely cooled, peel shell off the shrimp, keeping the tail intact.
6. For the cocktail sauce, combine all ingredients. 1 cup ketchup, 1 lemon, zested and juiced, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce, Dash hot sauce (TT)
7. Serve shrimps with cocktails sauce and lemon wedges.
Pieces 8
1 hr 15 min
55 min
Ingredients
2 acorn squash
1 tbsp olive oil
Salt and pepper TT
1 cup dry wild rice blend
1 tsp avocado oil
½ tsp salt
1 carrot, small diced (1 cup)
2 celery ribs, small diced (1 cup)
1 onion, small diced (2 cups)
2 tbsp olive oil
4 cloves garlic, minced
1 ½ tbsp fresh minced sage
1 ½ tbsp fresh thyme leaves
1 ½ tbsp fresh minced parsley
½ cup walnuts (toasted)
½ cup dried cranberries (unsweetened)
Directions
1. Cook wild rice: Thoroughly rinse 1 cup of rice. Boil 2 cups of water then add 1 tsp oil and 1/2 tsp salt. Add rice then cover and simmer until all water has absorbed (about 40 minutes). 1 cup dry wild rice blend, 1 tsp avocado oil, ½ tsp salt
2. Toast walnuts: add walnuts to sheet pan and bake in the oven at 350°F for 6 to 7 minutes.½ cup walnuts (toasted)
3. Prep veggies and herbs: small dice carrots, celery, and onions and mince the garlic, thyme, sage, and parsley. 1 carrot, small diced (1 cup), 2 celery ribs, small diced (1 cup), 1 onion, small diced (2 cups), 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves,1 ½ tbsp fresh minced parsley
4. Prep the squash: cut a little off the bottom of the squash to level, then cut the squash in half horizontally. Scoop out the seats, coat with oil and salt and pepper and place on a parchment lined sheet pan cut side down. roast in a 400°F oven for 40 minutes or until the flesh has softened and is fork tender. 2 acorn squash, 1 tbsp olive oil, Salt and pepper TT
5. Cook veggies: To a sauté pan, cook carrots, celery, and onions 2 Tbsp oil until softened (about 8-10 minutes) Add in minced garlic, thyme and sage and cook until fragrant (about 1 minute). 1 carrot, small diced (1 cup) 2 celery ribs, small diced (1 cup) 1 onion, small diced (2 cups) , 2 tbsp olive oil, 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves
6. Add in prepared wild rice blend, toasted chopped walnuts, dried cranberries and parsley. Cook until heated through. 1 cup dry wild rice blend, ½ cup walnuts (toasted), ½ cup dried cranberries (unsweetened)
7. Spoon rice mixture into the squash and serve.
8. If making ahead of time: reheat in the oven at 350° for about 30 minutes or until warmed through.
Serves 4
55 min
30 min
Ingredients
1 head iceberg lettuce (cut into quarters)
8 slices thick cut bacon (center cut is best)
12 baby heirloom tomatoes (quartered)
2 tbsp pickled red onion (optional)
1 tbsp blue cheese crumbles for garnish
Directions
1. Place bacon on sheet pan then into cold oven. Set oven to 400° and cook until crispy (about 25 min) This method helps render out more of the fat. Reserve rendered fat in fridge for future uses (perfect for searing meats).
2. Dressing: Blend until smooth. You can also add 1 tbsp red wine vinegar if not using pickled red onions.
3. Place wedges on platter and top with dressing, bacon, tomatoes, onions and blue cheese.
Serves 4
30 min
50 min
Ingredients
4 zucchinis
½ red onion, diced
1 red bell pepper
1 tsp oregano
2 garlic cloves, minced
3 cups baby spinach, torn into bite size
½ cup jarred sun dried tomatoes, chopped
1 cup crumbled feta, + more for garnish
1 cup seasoned breadcrumbs + 1/4 cup topping
⅓ cup Kalamata olives, chopped
3 eggs
Olive oil
Salt and Pepper TT
Parsley for garnish (optional)
Directions
1. Slice zucchinis in half lengthwise then use a spoon to carefully scoop out the center (reserve).
2. Chop reserved zucchini flesh into bite-size pieces then sauté in 1 tbsp olive oil along with diced red onion and red bell peppers until softened and all moisture has evaporated (about 5 minutes).
3. Add oregano, fresh garlic and baby spinach and cook until fragrant (about 1 minute longer).
4. Season with salt and pepper to taste.
5. Add to a bowl along with sun-dried tomatoes, feta, breadcrumbs and kalamata olives.
6. Whisk eggs then add to the mixture.
7. Spray, both sides of your zucchini boats with olive oil, season then fill with your stuffing.
8. Top with more breadcrumbs, spray with olive oil then bake in a 400° oven for 20 minutes.
9. Garnish with more feta and fresh parsley.
Serves 4
50 min
35 min
Ingredients
1 rice paper Springrolls sheet
2 cups neutral oil, for frying
8 oz crab or Imitation, chopped
½ cup diced cucumber
⅓ cup mayo
1 tsp furikake seasoning
¼ avocado, sliced
Directions
1. Cut rice paper sheet into 16 squares (1.5” x 1.5”)
2. Heat up some fry oil then add your rice paper squares one by one.
3. Remove and Allow to dry on a rack
4. Add crab, diced cucumber and mayo to a bowl. Season then mix and set aside.
5. Add some sliced avocado to your rice crisps and a scoop of your crab mixture.
6. Sprinkle on furikake seasoning.
Serves 16
35 min
2 hr
Ingredients
¾ cup raw cashews
1 cup water, boiled
⅓ cup aquafaba (liquid from canned chickpeas)
1 tbsp white vinegar
1 lemon, juiced (2 Tbsp)
½ tsp Dijon
½ tsp salt
Directions
1.Cover raw cashews with boiling water and allow to sit for 2 hours to soften.
2. Drain liquid out then add cashews to a blender with aquafaba, white vinegar, juice of 1 lemon, Dijon and salt.
3. Blend until very smooth (about 2-3 minutes)
4. Store in a container or jar in the fridge for up to one week.
Cups 1.5
10 min
10 min
Ingredients
1 ¼ cup nonfat Greek yogurt
6 T light Mayo
1 lemon, juiced
4 T water
2 tsp of sweetener of choice (erythritol)
1 tsp Salt
1 tsp dried dill
1 tsp dried chive
1 tsp dried parsley
1 tsp Garlic powder
1 tsp Onion powder
½ tsp pepper
Directions
1. Combine and refrigerate up to 2 weeks
Cups 2
10 min
1 hr 15 min
Ingredients
1 skinless boneless chicken breast
4 - 5 strawberries, quartered
½ cup of blackberries
½ cup blueberries
½ cup crumbled goat cheese
¼ cup pecan pieces, toasted
¼ cup pickled red onion
Directions
1. Add sliced onion to a jar.
2. To a small pot add vinegar, 1 cup water, salt and 1 table sweetener or your choice
3. Bring up to a boil then pour over your onions. Once it has reached room temperature cover and refrigerate up to 3 weeks
4. Combine
Serves 1
1 hr 15 min
25 min
Ingredients
3 oz Chicken tenders, sliced thin
1 7oz pack Konjac Fettucini noodles
1 egg, whisked
1 garlic cloves, minced
2 t oil
Salt and pepper TT
Directions
1. Make pad Thai sauce. Combine Tamari, fish sauce, brown sugar substitute rice vinegar, lime juice and sriracha. 1 T Tamari, 1 T fish sauce, 1 T brown sugar substitute, 1 T rice vinegar, ½ Lime juice, 1 tsp sriracha (optional)
2. Season thinly sliced chicken breast with salt and pepper.
3. Heat 1 teaspoon of oil in a skillet and sear chicken on both sides. Remove and set aside. 1 oil
4. Add 1/2 tsp more oil, cook green onion stems for 1 minute then add your garlic cook 1 minute longer. 1 oil, 1 garlic cloves, minced
5. Add your konjac noodles - continue cooking a minimum of 5 minutes for the best texture. Move noodle aside, add 1/2 teaspoon oil, cook your eggs and season. 1 7oz pack Konjac Fettucini noodles, 1 egg, whisked
6. Add back in the chicken and the Pad Thai sauce and continue cooking until almost all liquid had evaporated.
7. Plate and top with bean sprouts, cilantro, green onion tops, peanuts, lime wedge and optional chili flakes.
Serves 1
25 min
1 hr 30 min
Ingredients
2 cans chopped jalapeños, drained
16 oz cream cheese
½ cup sour cream
12 slices bacon
12 oz cheddar jack
12 oz Monterey Jack
2 tsp garlic salt
Green onions
Crackers
Tortilla Chips
Baguette
Directions
1. Shred cheddar jack and Monterey Jack cheese and divide in half. 12 oz cheddar jack, 12 oz Monterey Jack
2. Cook bacon in the oven on a sheet pan at 400 degrees for 20 minutes, or until crispy. Chop into bite-sized pieces and divide in half. 12 slices bacon
3. Place cream cheese, sour cream, half the bacon, half the cheddar jack, half the Monterey Jack, chopped jalapeño and garlic salt into a 9 x 13 disposable pan or oven-safe dish. The ingredients do not need to be mixed. 16 oz cream cheese, ½ cup sour cream, 12 slices bacon, 12 oz cheddar jack, 12 oz Monterey Jack, 2 cans chopped jalapeños, drained, 2 tsp garlic salt
4. Place in a smoker or BBQ set to 250 degrees. Cook for 30 minutes until cheese has melted. Remove and stir all the ingredients together.
5. Top with remaining cheese and bacon. Return to the smoker or BBQ until the cheese is melted and bubbly (about 30 more minutes). 12 slices bacon, 12 oz cheddar jack, 12 oz Monterey Jack
6. Garnish with freshly cut green onion. Green onions
7. Serve with crackers, tortilla chips, or bread, Crackers, Tortilla Chips, Baguette
Serves 12
1 hr 30 min
30 min
Ingredients
lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
12 corn tortillas (street size)
8 oz Mexican shredded Cheese
1 cup salsa
1 cup sour Cream
Cilantro for garnish
Directions
1. Cook your meat of choice and set aside. lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
2. Spray a foil lined sheet pan with oil then lay on your corn tortillas. Add meat and top with shredded cheese. 12 corn tortillas (street size) lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken), 8 oz Mexican shredded Cheese
3. Bake in a 425°F oven for 2 minutes until cheese has just melted.
4. Fold tortillas in half and return to oven for 12 more minutes or until tortillas are crispy.
5. Serve with salsa and sour cream. Garnish with cilantro. 1 cup salsa, 1 cup sour Cream, Cilantro for garnish
Serves 12
30 min
25 min
Ingredients
6 slices prosciutto
1 cup arugula
2 tsp olive oil (or truffle oil)
2 oz fresh mozzarella
2 - 3 tbsp sun dried tomatoes
Salt and pepper tt
Balsamic glaze for drizzle
Directions
1. Lay three slices of prosciutto down slightly overlapping. Make sure the longer side is vertical. Place three more slices directly on top, slightly overlapping in the opposite direction (long side horizontal). 6 slices prosciutto
2. Spread arugula out evenly on the lower half. Drizzle oil over the arugula. 1 cup arugula, 2 tsp olive oil (or truffle oil)
3. Add some fresh mozzarella over the arugula and season with salt and pepper. 2 oz fresh mozzarella, Salt and pepper tt
4. Spread sun-dried tomatoes on top. 2 - 3 tbsp sun dried tomatoes
5. Roll the prosciutto up into a log. Transfer to plastic wrap and roll the log up into the plastic wrap, twisting the sides to create a tight seal.
6. Freeze for 15 minutes (this allows the prosciutto to firm up, which will make it easier to slice)
7. Remove from plastic wrap and slice into eight even sections.
8. Drizzle on some balsamic glaze and enjoy! Balsamic glaze for drizzle
Serves 2
25 min
25 min
Ingredients
Smoked Salmon Canapé:
2 slices Rye bread
½ tbsp butter, room temp
½ tbsp cream cheese, room temp
2 oz smoked salmon
3 tsp cream cheese (for garnish)
3 tsp red pepper jelly
6 sprigs of fresh dill
Cucumber Tea Sandwich:
2 slices multigrain bread
½ tbsp butter, room temp
½ tbsp cream cheese, room temp
1 Persian cucumber, sliced thin, patted dry
Chicken Salad Tea Sandwich:
2 slices potato bread
½ tbsp butter, room temp
½ cup rotisserie chicken, chopped fine
1 - 4 cup minced celery
2 tbsp mayo
1 tsp fresh chive, minced
1 tsp fresh parsley, minced
1 tsp fresh dill, minced
Salt & Pepper tt
Directions
1. Smoked Salmon: Starting with rye bread, add one thin layer of room temperature butter followed by a layer of room temperature cream cheese. Add one layer of smoked salmon punch out your sections using a round cutter - or simply cut into squares. Next add a dollop of cream cheese, some red pepper jelly and finish with a dill sprig
2. Cucumber Tea: using multigrain, spread a thin layer of butter then cream cheese. And 2 layers on thinly sliced patted dry cucumbers. Using a serrated knife, slice off the edge making sure to wipe your knife in between each slice. Slice in half diagonal then one more time to create triangles
3. Herbed chicken salad: Combine chicken, celery, chives, parsley and dill, mayo and salt and pepper. Lay two slices of potato bread down add a thin layer of butter then top with your chicken salad. Slice off the edges -again making sure to wipe off your knife in between each slice then slice into 4 soldiers. Lay a chive sprig down, place on your tea sandwich, gently tie the chive in a knot and snip off the excess
4. Place your tea sandwiches on a platter, garnish with herbs and flowers if you please and serve
Serves 12
25 min
20 min
Ingredients
8 oz Brie wheel
¼ cup honey
12 pretzel sticks
⅓ cup candied pecans
⅓ cup dried cranberries
½ cup parsley
Directions
1. Cut brie wheel into 6 sections then slice the sections through the middle. 8 oz Brie wheel
2. Finely chop candied pecans, cranberries and parsley together. ⅓ cup candied pecans, ⅓ cup dried cranberries, ½ cup parsley
3. Cut pretzels in half then push up into the bottom of your brie ‘Christmas tree’ sections. 12 pretzel sticks
4. Dip flat side into honey then into the pecan/cranberry mixture. ¼ cup honey
Serves 12
20 min
45 min
Ingredients
Sliced sandwich bread
Directions
1. Use a rolling pin to roll out a slice of bread flat.
2. Use a larger spoons as you guide to cut out your shapes
3. Place bread cutout into your spoons.
4. B in a 250°F oven for 20 minutes.
5. Enjoy!
Serves 1
45 min
8 hr
Ingredients
4 lb Chicken
7 lb Duck
15 lb Turkey
Compound butter
Directions
1. Debone chicken. Season. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 160°
2. Remove wrap and sear all sides
3. Debone duck. Sew thighs together. Season. Place chicken in middle. Secure with twine. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 140°
4. Remove wrap and sear all sides. Remove twine.
5. Debone Turkey leaving only the wings and thighs. Season. Place duck in middle. Fill gaps with stuffing. Fold sides up and sew shut.
6. Rub compound butter underneath the turkey skin. So the last open InShot then brush compound butter over the skin.
7. Roast for 400 convection for approximately 1.5 -2 hours (or until breast registers at 160) basting the skin with melted compound butter every 15 minutes.
8. Allow to rest, remove all twine, slice, enjoy!
Serves 12
8 hr
15 min
Ingredients
1 cup chopped rotisserie chicken
8 oz cream cheese
½ cup chopped sun dried tomatoes
¼ cup fresh grated Parmesan
¼ cup heavy cream
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
3 tbsp fresh basil, minced
Directions
1. Warm chicken, cream cheese, sun dried tomatoes, grated parmesan, heavy cream, and spices on low heat and stir until just combined then stir in fresh basil. 1 cup chopped rotisserie chicken, 8 oz cream cheese, ½ cup chopped sun dried tomatoes, ¼ cup fresh grated Parmesan, ¼ cup heavy cream, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp salt, ¼ tsp pepper, 3 tbsp fresh basil, minced
2. Serve with toasted baguette slices or crackers. Enjoy!
Serves 12
15 min
30 min
Ingredients
10 oz chocolate melting wafers
6 Shredded Wheat biscuits
24 Robin Egg Malted Milk Candies (or whatever egg shaped candy you like)
Directions
1. Melt chocolate melting wafers according to package directions. (Microwave for 45 seconds then stir, return to the microwave in 15 second increments stirring in between until fully melted) Do not overcook.
2. While still warm, crumble in six shredded wheat biscuits into the chocolate. Mix well until the shredded wheat is fully coated with the chocolate.
3. On a sheet of parchment paper, scoop chocolate shredded wheat mixture on and shape into a bird’s nest (you should get 12 nests)
4. Add in Robin egg malted milk candies and allow to dry (about 20 minutes)
Nets 12
30 min
15 min
Ingredients
1 egg yolk
1 tsp Dijon
Splash red wine vinegar
1 cup avocado oil
1 lemon, juiced
1 clove of garlic, minced
2 minced anchovies
½ cup fresh grated Parmesan
2 cups rough torn crusty bread
Olive oil
¼ cup fresh grated Parmesan (for croutons)
1 chicken breast, butterflied
1 head Romaine, chopped, washed & spin dried
Directions
1. Dressing: to a bowl, add one egg yolk, a teaspoon of dijon and a splash of red wine vinegar. Whisk then start slowly drizzling in 1 cup avocado oil and continue whisking until thickened. Add juice of one lemon, 1 minced cloves of garlic, 2 minced anchovies, 1/2 cup grated parmesan and salt and pepper tt.
2. Chicken: butterfly chicken breast, season with salt and pepper and grill until the internal reaches 165°F. Brush on some of the Caesar dressing then cover loosely with foil.
3. Croutons: Cube some crusty bread, season with salt and pepper then fry in olive oil in a pan until golden then grate on more parmesan cheese while still warm.
4. Salad: Cut romaine into bite sized pieces, wash and spin dry, then toss with your caeser dressing, your croutons and your sliced chicken
5. Plate: combine salad with dressing and half the croutons. Slice chicken and place on salad. Add remaining croutons and grate on more Parmesan cheese. Enjoy!
Serves 2
15 min
10 min
Ingredients
2 collard green leaves
2 ½ oz deli turkey, sliced
2 slices cooked bacon
2 slices tomato
½ cup romaine, sliced
1 slice pepperjack cheese, halved
Salt and pepper tt
Directions
1. Chop lobster into bite-size pieces and toss in butter in a pan until heated through.
2. Combine with celery, mayo, chives, lemon zest, lemon juice and salt and pepper to taste.
3. Slice the edges off 3 buns, then slice into three sections each.
4. Toast in butter on low heat until golden.
5. Stuff with your lobster mixture, garnish and serve!
Serves 1
10 min
1 hr 30 min
Ingredients
1 ½ loaves of white bread
¾ cup salted butter
1 large onion
4 stalks of celery
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp fresh rosemary
3 tbsp fresh parsley
3 large eggs
2 cups chicken stock
1 tsp salt
½ tsp pepper
spray oil
Directions
1. Preheat oven to 350°F. Tear bread into bite sized pieces. Spread out on a sheet pan and bake for 20 minutes or until dried. 1 ½ loaves of white bread
2. Meanwhile, dice a large onion and celery and mince your herbs. 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
3. Melt butter in a pan on medium low heat then add your onions and celery. Sauté until softened (about 10 minutes). Add your herbs and cook until fragrant (about 2-3 minutes longer) Add salt and pepper to taste. ¾ cup salted butter, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley, 1 tsp salt, ½ tsp pepper
4. Add dried bread pieces to a large bowl along with your sautéed herbs, onions and celery and mix together. 1 ½ loaves of white bread, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
5. Crack 3 large eggs into a separate bowl and whisk. Pour whisked egg into your bread mixture, followed by 2 cups of chicken stock. Mix until the bread has absorbed all the moisture. 3 large eggs, 2 cups chicken stock
6. Spray a muffin pan with oil or add liners. Add in a heaping scoop of your stuffing mixture. Bake in a 350°F oven for 30 minutes. spray oil
Serves 12
1 hr 30 min
5 min
Ingredients
Jolly Ranchers
Directions
1. Only use 3 jolly ranchers at a time. Melt in a small glass bowl in the microwave for 30 seconds
2. Use plastic straws cut in half. You can use a metal straw but if making more than 1 batch, it is recommended to use disposable as the candy will harden on the straws and you will need to clean the metal straw between each batch.
3. If the candy hardens in the bowl, reheat in the microwave for 10 seconds
4. Do NOT touch the melted candy.
5. Blow candy over parchment paper for easy cleanup
6. To cleans bowl, run under hot tap water
Serves 1
5 min
2 hr 30 min
Ingredients
6 - 8 bone in, skin on chicken thighs and legs
Kosher salt and freshly ground black pepper
6 oz bacon or lardons, diced
1 large onion, chopped
2 carrots, medium large cut
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Burgundy or Pinot Noir works beautifully)
4 cups chicken stock
3 –4 sprigs fresh thyme
2 bay leaves
8 oz mushrooms, quartered
8 oz pearl onions, frozen is fine
3 tbsp cold butter (for beurre manié)
4 tbsp flour (for beurre manié)
Fresh parsley, finely chopped (for garnish)
Directions
1. Brown the Bacon . In a large Dutch oven, cook the bacon or lardons over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot. 6 oz bacon or lardons, diced
2. Sear the Chicken . Season the chicken generously with salt and pepper. Sear in the bacon fat until deeply golden on all sides. Remove and set aside. 6 - 8 bone in, skin on chicken thighs and legs, Kosher salt and freshly ground black pepper
3. Build the Base. Add onions and carrots to the pot and cook until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it deepens in color. 1 large onion, chopped, 2 carrots, medium large cut, 3 cloves garlic, minced, 2 tablespoons tomato paste
4. Deglaze & Braise. Deglaze the pot with red wine, scraping up all the browned bits. Let it reduce until thickened, then add the chicken stock. Return the bacon, thyme, bay leaves, and chicken to the pot. 2 cups dry red wine (Burgundy or Pinot Noir works beautifully), 4 cups chicken stock, 3 –4 sprigs fresh thyme, 2 bay leaves
5. 5. Oven Braise. Cover and braise in a 350°F oven for 45–60 minutes, until the chicken is tender and cooked through.
6. Finish the Sauce. Remove the chicken from the pot. Over low heat, whisk in beurre manie (room temperature butter mashed with flour) to thicken the sauce. Add the sautéed mushrooms and pearl onions and simmer for 10 minutes. 3 tbsp cold butter (for beurre manié) 4 tbsp flour (for beurre manié), 8 oz mushrooms, quartered, 8 oz pearl onions, frozen is fine
7. Serve. Return the chicken to the sauce. Serve over a generous scoop of mashed potatoes and garnish with fresh parsley. Fresh parsley, finely chopped (for garnish)
Serves 6
2 hr 30 min
3 hr 30 min
Ingredients
1 Rack Ribs (baby back or st.Louis)
¼ cup mustard
Directions
1. Remove membrane off bottom of ribs.
2. Spread mustard on both side of your ribs as your binding agent then rub in your dry rub.
3. Wrap with foil and bake in a 275 degree oven for 3 hours.
4. Unwrap, spread on your sauce and return to the oven under the broiler with meat exposed until sauce is bubbling and caramelized.
Serves 2
3 hr 3 min
170 hr
Ingredients
2 lbs chuck, fresh ground or store bought
4 thick slices whole moisture mozzarella cheese
Salt and pepper
Burger buns
Arugula
Heirloom Tomato’s, sliced
Pickled onions
Sweet and spicy sauce
Directions
1. Cut chuck into smaller pieces then grind on the larger setting (If you don’t have a grinder just use 2lbs store bought)
2. Cream ground beef together to form 8 patties
3. Season the inside with salt and pepper add in your mozzarella slices, place another patty on top and pinch the edges together making sure to create a tight seal.
4. Season the outside then grill your patties on both sides, you know its cooked once you start to see a little cheese ooze out
5. Take this time to also toast your buns.
6. For the build, top with arugula, heirloom tomatoes, cheese stuffed burger, pickled onions and some sweet and spicy sauce
Pickled Red Onions
1. Thinly slice 1 red onion, place in a jar.
2. To a small pot add, bring water, vinegar , sugar and salt to a simmer.
3. Once sugar and salt has dissolved pour over the onions.
4. Keep on the counter until it has reach room temperature then refrigerate after one week.
Patties 8
170 hr
40 min
Ingredients
1 rotisserie chicken, meat only, shredded
2 cups shredded cheese of choice
½ cup cream cheese
½ cup ranch dressing
½ cup franks red hot
½ cup sliced green onions
2 cans Pillsbury Grands Biscuit Dough (16)
Directions
1. Combine chicken, cheeses, ranch, buffalo sauce and green onions in a bowl
2. Roll out your biscuit dough, flatten each biscuit with the palm of your hand. Place one scoop of chicken mix in the center, fold up the sides and pinch to seal.
3. Place your biscuits seems side down in a greased oven safe baking dish.
4. Brush on melted garlic butter and bake 375 convection for 15-20 minutes.
Bombs 32
40 min
125 hr
Ingredients
8lb bone in pork shoulder picnic skin on
1 ½ gallons water
2 cups salt
2 cups brown sugar
3 T pink curing salt
2 T pickling spices
Directions
1. Score the skin in a diamond pattern making sure not to cut through the meat. Remove the skin off the bottom, 8lb bone in pork shoulder picnic skin on
2. To a large plastic container add:salt, brown sugar, pink curing salt and pickling spices, 2 cups salt, 2 cups brown sugar, 3 T pink curing salt, 2 T pickling spices
3. Pour in 1/3 gallon of boiling water, stir until the salt and sugar dissolve
4. Pour in a full gallon of ice water to cool then add in your pork
5. Cover and refrigerate 12 hours per pound making sure to flip the pork hallway though (mine took 5 days)
6. Remove, rince off your pork then return submerged in cold water for another 24r hours (this helps remove the excess salt)
7. Place on a rack in a roasting pan with water on the bottom (about a cup) and bake at 325 for 20min per pound (about 3 hours)
8. Once the internal reaches 135, crank up the heat to 425 and continue cooking until skin is crispy and I ternal has reached 145*make sure to keep refilling water in the bottom of the pan if it evaporates
Brown Sugar Glaze
1. Simmer together then brush glaze over ham. Return to oven for 10 more minutes. Remove from oven then allow to rest 30 minutes, ½ cup unsalted butter, reduce fat or full fat, ¾ cup brown sugar, ½ cup honey, 2 tablespoons Dijon mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves
2. With your pan dripping, heat up over the stove, add more water if needed then add a cornstarch slurry (1 T corstarch mixed with 2 T cold water) and cook until thickened then strain. Slice your ham and serve with your sauce.
Serves 12
125 hr
1 hr 30 min
Ingredients
1 lb boneless skinless chicken thighs
1 red onion
1 red bell pepper
1 pineapple
Teriyaki marinade/sauce
2 tbsp avocado oil
1 tbsp minced chives
1 tsp sesame seeds
Salt
Pepper
Directions
1. Sliced chicken into bite sized pieces. Cover with marinade and allow to marinate minimum 1 hour (up to 24hrs). 1 lb boneless skinless chicken thighs, Teriyaki marinade/sauce
2. Cut pineapple, red onion and bell pepper into bite sized pieces. 1 red onion, 1 red bell pepper, 1 pineapple
3. Skewers all ingredients on a bamboo or metal skewer. Season with salt and pepper and brush on avocado oil. Salt, Pepper, 2 tbsp avocado oil
4. To a grill set to medium. Place foil down (if using wooden skewers) to prevent burning the end. Spray grates and foil just before adding chicken.
5. Grill each side 5 minutes then transfer to foil to finish cooking through, with lid closed. Brush on more marinade 1 minute before removing.
6. Sprinkle on chive and sesame seeds for garnish. 1 tbsp minced chives, 1 tsp sesame seeds
4 Servings
35 min
50 min
1 hr 15 min
Ingredients
1 Pie dough crust
1 onion, sliced
2 T butter
2 T olive oil
4 oz goat cheese
1 pear (Bosc, Anjou or Bartlett)
1 egg
Thyme
Pecans
Honey
Directions
1. Caramelize the onion: Melt butter and olive oil in a skillet
2. Add onions and sauté on low heat stirring often until soft and golden
3. Season with salt and pepper and set aside
4. Assemble Galette: Roll out pie crust
5. Spread goat cheese in the center leaving two inches from the edges
6. Spread on the caramelized onions
7. Spread thin slices of pear
8. Fold up the edges of the dough
9. Brush the dough with eggwash (1 egg + 1 t water)
10. sprinkle in salt
11. Bake in a 425 F oven for 25min
12. Garnish with thyme leaves, toasted pecans and honey
13. Enjoy!
Serves 4
1 hr 15 min
1 hr 30 min
Ingredients
1 box white cake mix (+ 3 egg whites, 1 cup water, 1/2 cup butter)
2 16oz tubs white frosting
11 marshmallows
¼ cup pink sprinkles
14 oz bag sweetened shredded coconut
22 pink M&M’s
44 mini chocolate chips
22 pink cupcake liners
Directions
1. Follow boxed cake mix according to instructions (combine cake mix, 3 egg whites, 1 cup water, 1/2 cup melted butter). Pour batter into muffin tins lined with cupcake liners (fill 22). Bake 350°F for 14 minutes.
2. Meanwhile make the bunny ears. Cut marshmallows in half diagonally and dip the cut side down into pink sprinkles.
3. Transfer frosting to a piping or resealable bag and snip off the tip.
4. Once cupcakes are completely cooled. Pipe the frosting onto the cupcake.
5. Roll frosted covered cupcakes into shredded coconut.
6. Pipe a little bit of frosting onto the bottom of the marshmallow bunny ears and push into the frosted cupcake. Add pink M&M’s for the nose and two mini chocolate chips for the eyes.
Cupcakes 22
1 hr 30 min
35 min
Ingredients
1 chicken breast
2 tsp chicken seasoning
2 tsp avocado oil
2 tbsp BBQ sauce
15 oz can corn, drained
15 oz can black beans
3 roma tomatoes, seeded and diced
1 orange bell pepper
½ red onion, diced
1 jalapeño, diced
2 avocados, diced
4 limes, juiced
½ bunch of cilantro, minced
⅓ cup avocado oil
2 garlic cloves, grated
2 tsp salt
½ tsp pepper
Directions
1. ound chicken thin. Rub in seasoning and coat with oil. Add chicken to a preheated grill set to medium and cook about 4-6 minutes per side then coat with BBQ sauce. Allow to rest then cut into bite sized pieces.
2. Meanwhile to a bowl, add drained corn, rinsed and drained black beans, diced tomatoes, diced bell pepper, diced red onion and diced jalepeno.
3. Dice avocados and stir in with fresh lime juice then add to the bowl along with your chicken, cilantro, avocado oil, garlic and salt and pepper. Mix well.
4. Serve with tortilla chips, on lettuce cups or as a side or a topping.
Serves 8
35 min
20 min
Ingredients:
5 oz gruyère cheese
2 slices sourdough bread
1 tbsp Dijon
3 oz deli cut ham
1 tbsp butter + 1 tsp to fry the egg
1 tbsp flour
⅔ cup whole milk
1 egg
Chive for garnish
Salt TT
Directions
1. Grate cheese and divide in half.
2. For the sauce, melt 1 Tbsp butter then add 1 Tbsp flour. Cook for two minutes whisking until lightly golden. Whisk milk in, a little at a time to prevent clumping. Continue cooking until thickened.
3. Shut off the heat then stir in half your grated gruyère cheese. Add salt to taste then cover and set aside.
4. Toast two slices of bread and spread on Dijon.
5. Stack sandwich starting with ham, half of your remaining gruyère cheese and half your cheese sauce, second layer of bread, then remaining sauce and remaining gruyère.
6. Place under the broiler until cheese is golden and bubbling (about 5-7 minutes).
7. Meanwhile, fry an egg in butter.
8. Top sandwich with fried egg and sprinkle on fresh cut chives. Best enjoyed with a knife and fork 🍴
Serves 2
20 min
15 min
Ingredients
5 oz thawed lobster meat (Open Nature brand)
¼ cup diced celery
3 tbsp mayo
2 tbsp minced chives
½ tsp lemon zest
½ Juice of lemon
Salt & Pepper to taste
3 split top brioche hot dog buns (Euro Classic)
Butter for toasting
Dill or Chive for garnish
Directions
1. Chop lobster into bite-size pieces and toss in butter in a pan until heated through.
2. Combine with celery, mayo, chives, lemon zest, lemon juice and salt and pepper to taste.
3. Slice the edges off 3 buns, then slice into three sections each.
4. Toast in butter on low heat until golden.
5. Stuff with your lobster mixture, garnish and serve!
Serves 9
15 min
40 min
Ingredients
6 ears of corn, shucked
1 lime
3 tbsp butter
¾ - 1 cup heavy cream
Cayenne, pinch
Salt
Chives for garnish
Directions
1. Shuck corn then slice off the kernels. Use a spoon or the back of a chefs knife to scrape off any leftover corn and milk from the cob
2. Zest 1 lime and set aside
3. To a pan melt 3 T butter then add your kernels
4. Add the juice of your zested limes and season with salt
5. Cook your corn on medium low heat until the liquid has evaporated about 15-20 minutes
6. Add 3/4 cup of heavy cream, your lime zest and a pinch of cayenne and continue cooking until the corn gas absorbed almost all the cream (about 5 minutes)
7. Add more cream to finish (optional)
8. Adjust the seasoning and garnish with fresh cut chives
Serves 4
40 min
30 min
Ingredients
Green Grapes
Jolly Ranchers
Directions
1. Use fresh, room temperature and completely dried green grapes.
2. Melt 6 to 7 jolly ranchers at a time in a small glass bowl for 30 seconds, stir then return to the microwave for 10 more seconds until bubbly and fully melted.
3. Make sure to work fast, if the candy gets too hard just return to the microwave for 10 seconds until loose again.
4. Dry candied grapes on parchment paper.
5. To clean the bowls, run under hot water until clear.
6. DO NOT touch the melted candy.
7. Best enjoyed same day.
8. Note: some candied grapes may lose hard candy shell if exposed to any water
30 min
9 hr
Ingredients
2 lbs flank steak, sliced thin (1/8th inch thick)
½ cup sriracha
½ cup honey (or keto honey)
2 tsp garlic salt
Directions
1. Combine all ingredients and marinade for four hours.
2. Place a toothpick through the top of each slice.
3. Place a foil line sheet pan on the bottom rack of your oven to catch dripping.
4. Place the toothpicks up and over the top rack, leaving space in between each slice of beef.
5. Bake in a 170° oven with the door slightly open to allow air to vent.
6. Once your jerky is firm, but still slightly pliable, it’s ready (about 3-4 hours)
7. Remove toothpicks and store in an airtight container for up one month in the pantry or in the fridge for up to 3 months.
8. Tip: Before slicing beef, freeze for 40 minutes to firm to allow more precise cuts.
Serves 6
9 hr
25 min
Ingredients
15 wings (Drumettes and Wingettes)
1 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Directions
1. To your wings add the olive oil, salt, pepper, onion powder, garlic powder and paprika. Mix well and air fry 20 minutes flipping halfway through.
Hot Drop Sauce
1. Add all ingredients to a pot and simmer until butter has melted. Add you wings to a bowl and toss with your hot sauce.
Zesty Ranch Dip
1. Combine all ingredients
Wings 15
25 min
16 hr
Ingredients
5 lb boneless lamb leg, fat scored
2 onions, large dice
4 carrots, large diced
4 celery ribs, large diced
Rosemary sprigs
Thyme sprigs
5 cloves garlic smashed
⅓ Olive oil cup
½ cup Pomegranate seeds
Directions
1. Mix all marinade ingredients together thoroughly rub in lamb making sure to get on both sides and in every crevice.
2. Tie your leg up together with butchers twine, Wrap in plastic wrap and marinade overnight
3. Remove the plastic and allow to sit out at room temp for 2 hrs
4. In a roasting pan add olive oil, onion, carrots, celery, herbs and garlic.
5. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs)
6. Remove from your lamb leg and allow to rest.
7. Remove twine (make your pan sauce - recipe below) Slice and serve family style with the your sides, sauce and some fresh pomegranate seeds for garnish.
Serves 8
16 hr
4 hr
Ingredients
St. Louis Style Ribs
4 T mustard
Directions
1. Remove the membrane off the back of your ribs and set aside
2. Spread mustard on both side of your ribs as your binding agent. Use your favorite dry rub or make your own.
3. Rub dry rub into your mustard coated ribs then wrap in foil - bake in a 275 degree oven for 3-4 hours
4. Meanwhile make your sauce.
5. Bring up to a boil and down to a simmer for 10 minutes
6. Once ribs are cooked spread on your sauce and return to the oven under the broiler until sauce is bubbling and caramelized.
Rack 1
4 hr
16 hr
Ingredients
140 g sourdough starter (active)
280 g purified water
25 g honey
12 g salt
2 tbsp melter butter
420 g bread flour
1 oil spray for the loaf pan
1 tsp butter for brushing after baking
Directions
1. To a bowl, add 140g active sourdough starter and 280g water. Mix then add in 25g honey, 12g salt and 2tbsp melter butter.
2. Mix well then add 420g bread flour. Mix until all the flour is incorporated then cover to rest for 30 minutes.
3. After 30 minutes, form into a ball. Cover for 45 minutes then stretch and fold your dough.Pull the side up and fold over, rotate you bowl and continue 2 more times and cover.
4. After 45 minutes coil fold your dough. Pull the middle up and allow the bottom to fold under itself, rotate the bowl and repeat 2 more times.
5. After 45 minutes, repeat the same coil fold technique one more time.
6. Cover for the bulk rise untouched, until doubled in size.
7. Lightly flour your surface area then flip your bowl over releasing the dough.
8. Now it's time to stretch you dough. This process is important because it releases the large bubbles which will result in a more dense but still soft and fluffy bread. Gently pull the sides and corner outwards until you have a large rectangular surface.
9. Fold the right and left side in then, starting from the bottom, fold the corners inwards and roll up into a burrito shape.
10. Place into a lightly greased loaf pan seam side down and cover until doubled in size
11. To a preheated oven set to 450F, add your bread, reduce the heat to 400F and bake for 45 minutes
12. Once out of the oven, brush the top with butter then allow to fully cool on a rack overnight.
13. Slice to your desired thickness then wrap.
14. Stores on the counter up to 5 days
Serves 20
16 hr
30 min
Ingredients
lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
12 corn tortillas (street size)
8 oz Mexican shredded Cheese
1 cup salsa
1 cup sour Cream
Cilantro for garnish
Directions
1. Cook your meat of choice and set aside. lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
2. Spray a foil lined sheet pan with oil then lay on your corn tortillas. Add meat and top with shredded cheese. 12 corn tortillas (street size) lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken), 8 oz Mexican shredded Cheese
3. Bake in a 425°F oven for 2 minutes until cheese has just melted.
4. Fold tortillas in half and return to oven for 12 more minutes or until tortillas are crispy.
5. Serve with salsa and sour cream. Garnish with cilantro. 1 cup salsa, 1 cup sour Cream, Cilantro for garnish
Serves 12
30 min
1 hr 15 min
Ingredients
8 oz flank steak
Directions
1. Combine marinade ingredients and marinate steak 1-4 hrs
2. Grill to your desired doneness (I did 3 minutes per side)
3. Once your steak has rested chop into bite size pieces
4. Spread your lettuce out on a platter. Layer staring with the largest ingredients in the middle and working your way out.
5. Combine dressing ingredients and add to salad.
2 Servings
1 hr 15 min
55 min
Ingredients
8 boneless, skinless chicken thighs
½ cup avocado oil
½ cup soy sauce
1 tbsp fresh minced ginger
1 tbsp fresh minced garlic
½ cup Bourbon
¼ cup Soy sauce
1 cup chicken stock
2 tbsp rice vinegar rice vinegar
1 tbsp sesame oil
½ cup brown sugar
3 Cornstarch slurry (2 tbsp cornstarch + tbsp cold water mixed together)
Directions
1. Marinade chicken with avocado oil and soy sauce. Coat evenly and set aside for 30 minutes.
2. Meanwhile mince ginger and garlic and portion out all other ingredients.
3. Pat dry chicken then sear on high heat for 5 minutes, flip and cook an additional 5 minutes.
4. Remove the chicken and lower the heat. Add in more oil and cook the ginger and garlic funtil fragrant (about 1 minute)
5. Deglaze the pan with bourbon then stir until all alcohol has cooked out and it has reduced and thickened. Add in soy sauce, chicken broth, rice vinegar, toasted sesame oil, brown sugar and the cornstarch slurry. Cook until it’s bubbly and thickened then reduce the heat and keep at a simmer.
6. Chop you chicken into bite sides pieces and add back to the pan, stir in with the sauce and simmer 5 more minutes.
7. Serve bourbon chicken over rice and garnish with green onion and sesame seeds.
Serves 4
55 min
16 hr
Ingredients
5 lb boneless lamb leg, fat scored
2 onions, large dice
4 carrots, large diced
4 celery ribs, large diced
Rosemary sprigs
Thyme sprigs
5 cloves garlic smashed
⅓ Olive oil cup
½ cup Pomegranate seeds
Directions
1. Mix all marinade ingredients together thoroughly and rub in lamb making sure to get on both sides and in every crevice. ½ cup olive oil, ½ cup pomegranate molasses, 4 fresh garlic, 1 ½ T salt, 2 t pepper, 2 t paprika, 2 t cumin, 1 t cinnamon, 1 t nutmeg, 1 t corriander
2. Tie you leg up together with butchers twine, Wrap in plastic wrap and marinade overnight
3. Remove the plastic and allow to sit out at room temp for 2 hrs
4. In a roasting pan add olive oil, onion, carrots, celery, herbs and garlic. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs) 2 onions, large dice, 4 carrots, large diced, 4 celery ribs, large diced, Rosemary sprigs, Thyme sprigs, 5 cloves garlic smashed, ⅓ Olive oil cup
5. Remove from your lamb leg and allow to rest.Remove twine (make your pan sauce - recipe below)
6. For the Sauce: Strain your drippings into a pot, skim most of the fat off of the surface, add beef stock and a cornstarch slurry. Simmer until your sauce has thickened then season to taste, Strained Pan dripping, 1 cup beef stock, 2 T corn starch + 1 T cold water, Salt and pepper tt
7. For the potatoes: Combine all ingredients and roast 425 until tender (25-35min), 2 lbs potato medley, ¼ cup Olive oil, 1 T minced Thyme, 1 T minced Rosemary, 1 T minced Parsley, Garlic salt tt, Pepper tt
8. For the Honey glazed baby heirloom carrots, combine all ingredients and roast 375 until tender (15-20min), 1 lbs baby carrots, 1 T Olive oil, 1 T honey, 1 tsp thyme leaves, Salt tt, Paper tt
9. Slice and serve family style with the your sides, sauce and some fresh pomegranade seeds for garnish. ½ cup Pomegranate seeds
Serves 8
16 hr
30 min
Ingredients
8 oz Ground Beef (add seasoning) or Pork Chorizo
8 flours tortilla (street taco size)
½ cup Salsa
4 oz Mexican style shredded cheese
1 cup shredded lettuce
¼ cup diced tomatoes
2 tbsp Crema Mexicana
2 green onions, sliced
Directions
1. Preheat the oven to 400 degrees F.
2. Brown you meat (ground beef, seasoned or chorizo).
3. Press tortillas into muffin tin (snip the edges to fold in nicely and pinch)
4. Scoop a spoonful of cooked meat and shredded cheese in each cup
5. Bake in a 400 degree oven for 10 minutes
6. Top with salsa, shredded lettuce, diced tomatoes, crema mexicana, and sliced green onions
Serves 8
30 min
40 min
Ingredients
1 medium onion, diced
2 small carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
4 cups chicken stock
1 T olive oil
1 T butter
28 oz tomato sauce
1 tsp dried Basil
½ tsp dried oregano
½ tsp dried thyme
1 T fresh parsley
1 - 2 cans cannellini beans (Drained)
2 cups ditalini pasta
Fresh parsley minced for garnish
2 oz grated Parmesan for garnish
Salt and pepper TT
Directions
1. On medium high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. 1 T olive oil, 1 T butter
2. Add your diced onion, celery and carrots, season with salt and pepper and sauté until softened. 1medium onion, diced, 2 small carrots, diced, 2 celery ribs, diced, Salt and pepper TT
3. Add your garlic and cook one more minute. 3 cloves garlic, minced
4. Add in 4 cups of chicken stock, 28 ounces of tomato sauce and your herbs. 4 cups chicken stock, 28 oz tomato sauce, 1 tsp dried Basil, ½ tsp dried oregano, ½ tsp dried thyme, 1 T fresh parsley
5. Simmer 10 minutes then add cannellini beans. 1 - 2 cans cannellini beans (Drained)
6. Add pasta and cook until pasta is Al Dente. 2 cups ditalini pasta
7. Shut off the heat And adjust your seasoning with salt and pepper. Salt and pepper TT
8. Add 3 cups of ice cubes. This will stop the cooking process on the pasta and also thin out your soup to a more desirable consistency. (do not worry it will not make your soup cold - Just the right to enjoy right away)
9. Garnish with more fresh minced parsley and fresh grated Parmesan. Fresh parsley minced for garnish, 2 oz grated Parmesan for garnish
10. Enjoy!
Serves 8
40 min
1 hr 30 min
Ingredients
8 oz canned jumbo lump crab meat
2 T Red pepper, brunoised
2 T green pepper, brunoised
1 T light mayo
1 egg, whisked
6 Low carb crackers, crumbled
1 T Parsley, minced
1 T Chive, minced
½ Lemon, juiced
½ T Worcestershire
1 tsp Old bay
1 tsp Garlic powder
pinch Salt
¼ t pepper
Directions
1. Gently combine all ingredients, refrigerate 1 hr, strain then form into 4 balls. 8 oz canned jumbo lump crab meat, 2 T Red pepper, brunoised, 2 T green pepper, brunoised, 1 T light mayo, 1 egg, whisked, 6 Low carb crackers, crumbled, 1 T Parsley, minced, 1 T Chive, minced, ½ Lemon, juiced, ½ T Worcestershire, 1 tsp Old bay, 1 tsp Garlic powder, pinch Salt, ¼ t pepper
2. Combine all ingredients to make the sauce. 1 T light mayo, 1 T Dijon, 1 T lemon juiced, tsp swerve, ⅛ tsp paprika
3. Placed on a lightly oiled baking sheet and bake 425° 10 min then under broiler for 3 min for an extra crispy crust.
Serves 4
1hr 15 min
1 hr 30 min
Ingredients
Surf:
6 cold water lobster tails
6 butter discs
Paprika for color
Turf:
6 5 6oz beef tenderloin filets
Salt & Pepper T
Robuchon Potatoes:
2 lbs russet or Yukon hold potstoes
1/2lb butter
4 T milk, warmed
Salt TT
Asparagus:
18 - 24 medium asparagus spears
¼ cup melted butter
1 Zest snd juice of lemon
Salt TT
Glazed Carrots:
6 baby heirloom whole carrots
3 butter discs
1 T honey
Directions
1. Cut a slit down the top center of the shell pull out the lobster meat and lay it on top of the shell.Place a butter disc on top of each lobster meat and sprinkle with paprika. Bake in a 400 degree oven until an internal temperature of 130 is reached (about 7-8 minutes) Move under your boiler for 1 to 2 additional minutes until an internal temp of 140 is reached, 6 cold water lobster tails, 6 butter discs, Paprika for color
2. With your fillets at room temperature - season heavily on all sides with salt and pepper. Heat a high smoke point fat in a cast iron skillet until smoking (rendered animal fat or avocado oil) then add your filets. Do not crowd.Sear on all sides then continue cooking until an internal temperature of 125 is reached. 6 5 6oz beef tenderloin filets, Salt & Pepper T
3. Peel your potatoes, cut into smaller chunks and Add to a pot of cold, salted water. Bring to a boil and cook until tender (Easily pierced with a fork). Strain then return to the pot on low heat until potatoes are dry. Pass through a fine mesh sieve then add half a cup of melted butter and 4 tablespoons of warmed milk. Season with salt to taste. Place in a piping bag with a large round tip or large star tip for plating. 2 lbs russet or Yukon hold potstoes, 1/2lb butter, 4 T milk, warmed, Salt TT
4. Place your asparagus and a large Ziploc bag in one even layer. Poor in your melted butter lemon zest lemon juice and salt. Cook sous vide at 183° for 12 minutes, 18 - 24 medium asparagus spears, ¼ cup melted butter, 1 Zest snd juice of lemon, Salt TT
5. Slice your carrots in halve lengthwise. Place your baby heirloom in one even layer in a ziplock bag (use separate bags if more than one color as the colors will bleed) Place 3 butter discs in the bag with 1 tablespoon of honey (separate if using several bags). Cook sous vide at 183° for 45- 60 minutes.
6. baby heirloom whole carrots, 1 T honey
Serves 6
1 hr 30 min
1 hr 15 min
Ingredients
1 lb Shrimp, (2oz ea) shell on, deveined
20 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, skin removed and quartered
1 head garlic, sliced in half
1 lemon, halved
¼ bunch parsley
10 sprigs fresh thyme
2 bay leaves
2 tbsp kosher salt
Directions
1. Add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt to 20 cups of water in a large pot. 20 cups cold water, 2 medium carrots, peeled and quartered, 2 stalks celery, quartered, 1 large onion, skin removed and quartered, 1 head garlic, sliced in half, 1 lemon, halved, ¼ bunch parsley, 10 sprigs fresh thyme, 2 bay leaves, 2 tbsp kosher salt
2. Bring up to a boil then down to a simmer for 30 minutes.
3. Shut off the heat then add the shrimp and allow to poach no more than 3 minutes. 1 lb Shrimp, (2oz ea) shell on, deveined
4. Transfer shrimp to an ice bath for 5-10 minutes.
5. Once completely cooled, peel shell off the shrimp, keeping the tail intact.
6. For the cocktail sauce, combine all ingredients. 1 cup ketchup, 1 lemon, zested and juiced, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce, Dash hot sauce (TT)
7. Serve shrimps with cocktails sauce and lemon wedges.
Pieces 8
1 hr 15 min
10 min
Ingredients
2 collard green leaves
2 ½ oz deli turkey, sliced
2 slices cooked bacon
2 slices tomato
½ cup romaine, sliced
1 slice pepperjack cheese, halved
Salt and pepper tt
Directions
1. Cook collard greens on medium heat in pan until softened and bright green.
2. Lay down slightly overlapping and fill with remaining ingredients then roll up into a burrito
3. Enjoy!
Serves 1
10 min
5 min
Ingredients
1 ½ cups @twogoodyogurt low fat Greek yogurt
3 tbsp water
2 tbsp white vinegar
2 tsp sweetener (I like erythritol)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried chive
1 tsp dried dill
1 tsp dried parsley
½ tsp pepper
Directions
1. Combine all ingredients.
2. Store in fridge up to 2 weeks.
Serves 16
5 min
1 hr 30 min
Ingredients
1 red onion, sliced
2 cups water
2 cups white vinegar
1 tbsp sugar (Erythritol = 0 carb)
1 tsp salt
1 bay leaf
5 peppercorns
Directions
1. Slice red onions to your desired thickness, set aside.
2. Add to a 4 cup jar or deli
3. To small pot, add water, vinegar, sugar, and salt.
4. Bring up to a simmer then pour over the onions.
5. Add your bay leaf and your peppercorns.
6. Allow to come to room temperature before covering and refrigerate.
Cups 4
1 hr 30 min
35 min
Ingredients
1 8oz chicken breast
Salt and pepper TT
½ head small white cabbage, shredded
½ head small red cabbage, shredded
1 cup shelled edamame
1 cup shredded carrots
1 red bell pepper, seeded, diced
½ large cucumber, seeded, diced
½ cup toasted almonds, roughly chopped
4 green onions, sliced
2 cups fresh cilantro
Directions
1. Pound chicken breast, season on both sides with salt and pepper and bake 375F for 12-15 minutes (or until internal reaches 165°) once rested chop into bite size pieces.
2. Divide your ingredients between 4 - quart size jars beginning with the dressing, white cabbage, red cabbage, edamame, carrots, cucumber red pepper, almonds, chicken, green onion and cilantro.
Jars 4
45 min
15 min
Ingredients
1 cup ranch
1 cup shredded Purple cabbage
1 cup chickpeas
1 cup diced cucumbers
1 cup shredded carrots
1 cup quartered Cherry tomatoes
12 oz grilled Chicken, chopped
½ cup shredded cheddar
8 cups shredded Romaine
Directions
1. Layer all ingredients in the order provided above.
2. Keeps to the fridge up to five days.
3. Once ready to use thoroughly shake and pour in a bowl or enjoy out of the jar.
Serves 4
15 min
5 hr
Ingredients
2 lb Flank Steak
Directions
1. Mix and set aside
2. Slice 2 lb flank steak in half and add to a gallon size ziplock bag.
3. Pour in your marinade and marinade 4- 8 hrs.
Fresh Tortillas
1. Mix until it come together then form into 1 oz balls about the size of a gold ball.
2. Cover with a damp towel
3. Press tortilla ball in a tortilla press with 2 layers of plastic in between to prevent sticking (I cut out 2 squares from a gallon ziplock bag).
4. Cook your tortillas about 20-30 seconds per side in a cast iron on medium low heat then keep warm under a towel.
5. I like to keep everything close by so I can flatten the next tortilla while cooking the other.
6. Once your steak is marinated grill to desired doneness. Slice the chop into bite size pieces.
7. Pass tortillas over an open flame for extra flavor.
8. Garnish your tacos with simply chopped onion, cilantro and serve with lime wedges and guacamole.
9. Or go a little extra and Garnish with pico, Cotija cheese, avocado, cilantro and Cholula. Enjoy!
16 tacos
5 hr
30 min
Ingredients
2 cups (8oz) shredded rotisserie chicken
1 ½ cups shredded Mexican cheese
1 cup ranch
8 oz cream cheese
¼ cup buffalo sauce (or more if you like spicy)
½ cup sliced green onion
½ tsp garlic salt
24 wonton wrappers
Ranch (garnish)
Green onions (garnish)
Directions
1. Press wonton wrappers into each muffin cup. Spray with oil and bake in a 350°F oven for six minutes. 24 wonton wrappers
2. To a bowl, combine shredded chicken, shredded cheese, ranch, cream cheese, buffalo sauce, green onions and garlic salt. Mix well then spoon into cooked wonton cups. 2 cups (8oz) shredded rotisserie chicken, 1 ½ cups shredded Mexican cheese, 1 cup ranch, 8 oz cream cheese, ¼ cup buffalo sauce (or more if you like spicy), ½ cup sliced green onion, ½ tsp garlic salt
3. Return to oven until heated through (about 8 minutes)
4. Garnish with more ranch and green onions. Ranch (garnish), Green onions (garnish)
Serves 4
30 min
1 hr
Ingredients
1 yellow onion, diced
1 lb ground beef
10 slices American cheese
1 - 12 pack Hawaiian butter rolls
Olive oil as needed
Salt tt
pepper tt
Directions
1. Dice onion, add 2 tablespoons of olive oil to a sauté pan cook on medium heat for 5 minutes then lower heat to low, stirring every few minutes until golden and caramelized (about 25min) 1 yellow onion, diced, Olive oil as needed, Salt tt, pepper tt
2. Meanwhile, brown 1 pound of beef in oil. Season with salt and pepper and break into crumbles. 1 lb ground beef, Olive oil as needed, Salt tt, pepper tt
3. Sliced Hawaiian rolls through the center. To the bottom half, a layer of American cheese, your crumbled ground beef, caramelized onions, and one more layer of American cheese. 1 - 12 pack Hawaiian butter rolls, 10 slices American cheese, 1 lb ground beef, 1 yellow onion, diced
4. Spread secret sauce on and then add the top layer of buns. 1 pickle (dill), diced, 2 tbsp ketchup, 2 tbsp mayo, 1 tbsp mustard
5. Melt butter with garlic salt for 20-30 seconds in the microwave and brush over the buns. ¼ stick of butter, ½ tsp garlic salt
6. Bake in a 350° oven for 20 minutes and serve.
Slides 12
1 hr
1 hr 15 min
Ingredients
1 ribeye steak (about 8oz)
1 medium onion, diced
1 green bell pepper, diced
4 oz provolone, slices
2 8oz cans thin pizza crust dough
1 egg
Salt
Pepper
oil as needed
Directions
1. Freeze ribeye for 30 minutes then slice thin. Season with salt and pepper. Sear on high heat then quickly remove. Chop into bite sized pieces and set aside. 1 ribeye steak (about 8oz), Salt, Pepper
2. Sautée onion and green bell pepper until softened then shut off the heat. Stir in your steak and top with provolone slices. Cover until melted. 1 medium onion, diced, 1 green bell pepper, diced, 4 oz provolone, slices
3. Roll out a sheet of thin crust pizza dough and use a cookie cutter or small bowl to cut out football shapes. 2 8oz cans thin pizza crust dough
4. Add a scoop of your cheesesteak mixture in the center then place another piece of dough on top and pinch the edges.
5. Brush with egg wash (1 egg + 1 tsp water, mixed thoroughly) and use any dough scraps to add finishing details. Brush on egg wash one more time before going in the oven. 1 egg
6. Bake in 415°F for 10 minutes until golden brown.
Serves 10
1 hr 15 min
50 min
Ingredients
1 box cornbread mix (I used Krusteaz)
⅔ cup milk
¼ cup melted butter
1 egg, whisked
1 cup shredded cheddar cheese + 1/4 cup for garnish
2 tbsp canned diced jalepeno peppers
3 cups prepared mashed potatoes
3 sliced bacon, cooked and crumbled
1 tbsp minced chives
Directions
1. In a bowl, pour in cornbread mix. Use a whisk to break up any clumps. Add milk, egg, and melted butter and mix until just combined. Add 1 cup of shredded cheddar and diced jalapeños and fold together. 1 box cornbread mix (I used Krusteaz), ⅔ cup milk, ¼ cup melted butter, 1 egg, whisked, 1 cup shredded cheddar cheese + 1/4 cup for garnish, 2 tbsp canned diced jalepeno peppers
2. Fill cupcake liners 3/4 of the way up, gently tap on the counter to level, then bake according to cornbread mix package directions (I baked mine at 400° for 15 minutes).
3. Add prepared warm mashed potatoes to a piping or resealable bag then snip off the tip. (I used a large star tip on mine) Pipe on mashed potatoes. Top with more shredded cheddar, crumbled crispy bacon, and minced chive. 3 cups prepared mashed potatoes, 3 sliced bacon, cooked and crumbled, 1 tbsp minced chives
4. ** If making ahead of time, place in the oven at 350° for 10-15 minutes or until just warmed through. Top with minced chive just before serving.
Serves 12
35 min
30 min
Ingredients
lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
12 corn tortillas (street size)
8 oz Mexican shredded Cheese
1 cup salsa
1 cup sour Cream
Cilantro for garnish
Directions
1. Cook your meat of choice and set aside. lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken)
2. Spray a foil lined sheet pan with oil then lay on your corn tortillas. Add meat and top with shredded cheese. 12 corn tortillas (street size) lb meat of choice (you can use ground beef with taco seasoning, pork chorizo or shredded chicken), 8 oz Mexican shredded Cheese
3. Bake in a 425°F oven for 2 minutes until cheese has just melted.
4. Fold tortillas in half and return to oven for 12 more minutes or until tortillas are crispy.
5. Serve with salsa and sour cream. Garnish with cilantro. 1 cup salsa, 1 cup sour Cream, Cilantro for garnish
Serves 12
30 min
45 min
Ingredients
6 slices white bread
3 slices havarti
3 slices Colby Jack
Oil spray for pan
18 oz tomato soup
Rosemary sprigs for garnish
Directions
1. Place a slice of bread down then your two slices of cheese and your second slice on top. 6 slices white bread, 3 slices havarti, 3 slices Colby Jack
2. Use a rolling pin to flatten out your sandwich.
3. Use holiday themed cookie cutters to cut out two shapes in each sandwich.
4. Spray your pan with oil then grill your sandwiches on low heat on both sides until toasted. Keep a close eye on it to make sure cheese doesn’t seep out - if the cheese does seep out, remove sandwiches from heat, allow to cook slightly, then form back into its shape. Oil spray for pan
5. Warm your tomato soup, pour into your shot glasses then place your grilled cheese cut outs on top. 18 oz tomato soup
6. Garnish with rosemary sprigs for an extra festive touch Rosemary sprigs for garnish
7. Enjoy!
Serves 6
25 min
50 min
Ingredients
8 oz cream cheese, room temperature
1 tsp fresh parsley, minced
1 tsp fresh chive, minced
1 tsp fresh dill, minced
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
½ cup cheddar crackers
8 pretzel sticks, halved
15 Ritz crackers
Chive (optional)
Directions
1. To a bowl add cream cheese, parsley, chive and dill, onion powder, garlic powder, salt and pepper. 8 oz cream cheese, room temperature, 1 tsp fresh parsley, minced, 1 tsp fresh chive, minced, 1 tsp fresh dill, minced, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ¼ tsp pepper
2. Mix well then form into 15 balls then chill in the fridge.
3. Pulse 1/2 cup cheddar crackers to a fine crumb then transfer to a plate. ½ cup cheddar crackers
4. Roll balls in the crumbs then using a string or toothpick, make indents to resemble a pumpkin
5. Trim pretzel stick and insert on the top (for the pumpkins stem) 8 pretzel sticks, halved
6. Optional: Peel chive sprig into strings then add to ice water (this will curl the string) - use as the pumpkins tendrils. Chive (optional)
7. Serve over crackers. 15 Ritz crackers
Serves 15
30 min
Ingredients
1 cup self rising flour
⅔ cup nonfat Greek yogurt
1 tsp garlic salt
8 oz rotisserie chicken breast, shredded
2 tbsp Buffalo hot sauce
½ cup nonfat cottage cheese
⅓ cup water
2 tsp ranch seasoning
Green onions, sliced for garnish
Directions
1. Add 1 cup of self rising flour, 2/3 cup nonfat Greek yogurt and garlic salt to a bowl. Mix together then form into a ball then cover with plastic wrap
2. Meanwhile, shred 8oz rotisserie chicken. For the high protein ranch blend together 1/2 cup nonfat cottage cheese, 1/3 water and 2 tsp ranch powder until smooth
3. Mix in half you ranch to the chicken with 2 tbsp buffalo hot sauce
4. On a sheet of parchment paper, roll out your dough until about 10 inches wide. Spread on your chicken and sprinkle on 1 cup nonfat shredded mozzarella cheese.
5. Place on a preheated cast iron skillet or sheet pan and bake 14 minutes at 450 degrees
6. Drizzle remaining ranch and more buffalo sauce and sprinkle on green onion for garnish
7. Cut into 8 slices
1 Slice
30 min
14 hr
Ingredients
2 lbs chicken thighs
½ cup Greek yogurt
¼ cup olive oil
1 lemon, zest and juice
4 garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp pepper
1 onion
6 pitas
Directions
1. Slice Chicken thighs in half. Add to a bowl along with yogurt, olive oil, lemon zest and juice, fresh garlic, salt, paprika, cumin, oregano, coriander, and pepper. Massage well and marinade up to 12 hours. 2 lbs chicken thighs, ½ cup Greek yogurt, ¼ cup olive oil, 1 lemon, zest and juice, 4 garlic cloves, minced, 2 tsp salt, 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, 1 tsp coriander, 1 tsp pepper
2. For the spit, use a thick slice of onion. Slice the bottom and top off the onion so it lays flat. Place on a sheet pan and push through two skewers. Push your chicken through the skewers down, layering your chicken. 1 onion
3. Bake in a 350° oven until the internal reaches 165° (1-1.5hours)
4. For the Tzatziki, add yogurt and grated and drained cucumber to a bowl along with fresh garlic, lemon juice, dill and salt. 1 cup Greek yogurt, ⅓ cucumber, 1 clove garlic, grated, ½ lemon, juiced, 1 tsp dill, ½ tsp salt
5. Once chicken is rested, slice off from your spit. Warm pita and spread on tzatziki. Add sliced chicken and optional tomatoes, cucumbers, red onion, feta, more tzatziki and fresh parsley. Enjoy! Tomatoes, cucumbers, red onion, Feta. Fresh parsley garnish. 6 pitas
Serves 6
14 hr
4 hr
Ingredients
3 lbs Short Ribs
1 T cooking oil
3 Celery Ribs, diced
2 Carrots, diced
1 medium Onion, diced
4 cloves Garlic, crushed
5 sprigs Thyme
5 Sprigs Parsley
2 Sprigs Rosemary
1 Bay leaf
1 T Tomato Paste
2 cans Coca Cola
2 ½ cups Beef Stock
Salt and Pepper TT
Directions
1. Generously season short ribs on all sides with salt and pepper. 3 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced
3. Crush 4 cloves of garlic. Set aside. 4 cloves Garlic, crushed
4. To a heavy bottom pot add 1-2 tablespoons of cooking oil. 1 T cooking oil
5. Sear your short ribs on all sides in batches if needed. Set aside.
6. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced, 4 cloves Garlic, crushed
7. Add your tomato paste and cook until deepended in color. 1 T Tomato Paste
8. Deglaze with two cans of Coca-Cola. 2 cans Coca Cola
9. Add back in the short ribs and cook on medium heat until liquid has reduced by 1/3.
10. Add enough beef stock to just cover the short ribs then tuck in the hersbs 2, ½ cups Beef Stock 5 sprigs Thyme, 5 Sprigs Parsley, 2 Sprigs Rosemary, 1 Bay leaf
11. Cover with a parchment lid or loosely cover with a pot lid.
12. Transfer to 325°F oven and cook for three hours.
13. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened.
14. Plate with your starch of choice and spoon on the extra sauce.
15. Garnish with parsley or thyme.
16. Enjoy!
Serves 4
15 min
5 hr
Ingredients
5 lbs Short Ribs
4 Celery Ribs
3 Carrots
1 Onion
1 Head Garlic
10 sprigs Thyme
10 Sprigs Parsley
5 Sprigs Rosemary
1 Bay leaf
3 T Flour
1 T Tomato Paste
1 T Avocado Oil
1 Bottle Cabernet Sauvignon
4 cups Beef Stock
Salt and Pepper TT
Directions
1. Generously season short ribs on all sides with salt and pepper. 5 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 4 Celery Ribs, 3 Carrots, 1 Onion
3. To a heavy bottom pot add 1-2 tablespoons of cooking oil. Sear your short ribs on all sides in batches if needed. Set aside. 1 T Avocado Oil, 5 lbs Short Ribs
4. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 4 Celery Ribs, 3 Carrots, 1 Onion
5. Add your tomato paste and flour and cook until deepened in color. Deglaze with red wine and cook until wine has reduced by half. 3 T Flour, 1 T Tomato Paste, 1 Bottle Cabernet Sauvignon
6. Add back in the short ribs, beef stock, garlic, thyme, rosemary, bay leaf, and parsley. 4 cups Beef Stock, 1 Head Garlic, 10 sprigs Thyme, 10 Sprigs Parsley, 5 Sprigs Rosemary, 1 Bay leaf
7. Cover with a parchment lid or loosely cover with a pot lid. Transfer to 325°F oven and cook for three hours.
8. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened. Pour thickened sauce back over short ribs.
Potato Puree
1. Peel, dice and boil potatoes in heavily salted water until very tender. Pass through a fine mesh sieve. 2 Russet Potatoes
2. Stir in melter butter and warmed heavy cream. Season more if needed, 1 stick Butter, melter, ¼ cup Heavy Cream, warmed
Green Beans Almondine
1. Drop green beans in heavily salted boiling water for 3 minutes. Transfer to Ice bath. 10 oz green beans
2. Heat butter and almonds in a sauté butter until golden, add garlic and green beans and cook until green beans are heated through. 1 T Sliced Almond, 1 T Butter, 2 garlic cloves, minced
3. Transfer green beans do a dish and season. Spoon on butter toasted almonds.S
Serves 4
5 hr
1 hr
Ingredients
1 large chicken breast (12oz) pounded
6 low carb pitas
2 cups shredded lettuce
2 oz feta
Directions
1. Make yogurt marinade: Combine all ingredients. ⅓ cup nonfat Greek yogurt, ½ lemon juice, juiced, 1 clove garlic, grated, 1 tsp dried oregano, 1 tsp salt, ½ tsp pepper
2. Add chicken to a ziplock bag and pound to 1/2 inch thick. 1 large chicken breast (12oz) pounded
3. Coat all sides with yogurt marinade and allow to sit for 30 min room temperature.
4. Bake until the internal reaches 165 degrees F then allow to rest.
5. Make cucumber tomato salad. Combine all ingredients. ½ cucumber, seeded, diced, 2 roma tomatoes, seeded, diced, 1 ¼ cup red onion, diced, ½ lemon, juiced, 2 T minced parsley, Salt and pepper tt
6. Make Tzatziki. Combine all ingredients, ¼ cucumber, grated, strained, 1 cup nonfat Greek yogurt, 1 clove garlic, minced, ½ lemon juice, juiced, 1 tsp dried dill, ½ tsp salt
7. Dice chicken then place on a pita with lettuce, cucumber tomato salad, tzatziki and optional feta. 1 large chicken breast (12oz) pounded, 6 low carb pitas, 2 cups shredded lettuce
2 oz feta
Serves 6
1 hr
55 min
Ingredients
2 6oz portions salmon, skinless
1 box (2 pastry sheets) Pepperidge Farm
1 small shallot, minced
½ T butter
2 large handfuls of baby spinach (4oz)
¼ cup cream cheese
¼ tsp garlic powder
1 T fresh chive
1 T fresh dill
Salt and pepper to taste
1 Egg wash ( egg whisked + 1 T water
Directions
1. Melt butter, and sauté shallots, once softened add spinach and cook down. Shut heat off, add cream cheese, herbs, garlic powder salt and pepper. Set aside.
2. Lay out a sheet of parchment then 1 sheet of puff pastry. Roll it out to the shape of a rectangle then place a cold 6oz portion of seasoned salmon (salt and pepper) on the bottom half
3. Spread half your creamy spinach mixture on top. Brush with egg wash then lay the other half of pastry on top
4. Cut out the shape of you fish then use a 1/2 tsp to mark your scales
5. Use a knife to details the the fins and tail
6. Brush with egg wash, then add any finishing details using the extra pastry dough. Im adding an eye and a mouth
7. Make sure every area is brushed with egg wash then crimp all outer edges with a fork
8. Repeat all these steps with your second piece of salmon
9. Place on a sheet pan then bake in a 400 degree oven for 20 minutes, rotating halfway through
10. Allow to rest 10 minutes before slicing.
11. Enjoy!
Portion 2
55 min
25 min
Ingredients
8 rice paper sheets
2 oz vermicelli rice noodles
8 mint leaves
16 cilantro leaves
½ cup shredded carrots
½ cup sliced cucumbers
½ cup sliced red bell pepper
½ cup shredded purple cabbage
½ cup shredded lettuce
Directions
1. Boil rice noodles for 2 minutes in heavily salted water.
2. Soak rice paper sheet in warm water until pliable but still slightly firm (about 15 seconds)
3. Lay on a flat surface, then add your herbs in the center, followed by your rice noodles, carrots, cucumbers, bell peppers, cabbage, and lettuce.
4. Fold the bottom up, then the sides in and tightly roll up into a little burrito
Rolls 8
25 min
25 min
Ingredients
32 oz carton egg whites
12 multi grain light English muffins
8 tbsp reduced fat cream cheese
12 slices ultra thin sharp cheddar slices
1 lb deli ham (sliced)
4 tsp sriracha
Directions
1. Place parchment paper slightly overlapping (so egg whites don’t leak under) on a 1/4 size sheet pan. Season with salt and pepper. Bake in a preheated 350°F oven for 20 minutes or until set.
2. Meanwhile, split 12 light English muffins and place on a large sheet pan and toast in the oven for 10 minutes.
3. Spread on 2 tsp of reduced fat cream cheese on 12 muffin halves.
4. Once eggs are set, slice into 12 sections then Place on your English muffins followed by a thin slice of cheddar, slices of deli ham and optional sriracha.
5. Wrap in parchment paper and refrigerate up to once week or freeze up to 2 months.
6. If frozen, simply thaw overnight in the fridge and reheat in microwave for 30 seconds. For best results toast in a toaster oven for 3 minutes after microwaving.
Serves 12
25 min
20 min
Ingredients
6 oz can tomato paste
6 tbsp truvia brown or swerve brown
6 tbsp white vinegar
1 tsp onion powder
1 tsp salt
Directions
1. Add all ingredients to a small pot, bring up to a simmer for 10 minutes, stirring occasionally until smooth.
2. Keeps in the fridge up to one week.
Serves 20
20 min
40 min
Ingredients
4 Chicken thighs
Cajun seasoning TT
2 Ears of corn
3 Poblanos
¼ cup red onion, diced
1 avocado, diced
1 cup cherry tomatoes, halved
½ cup queso fresco, crumbled
¼ cup cilantro, chopped
½ cup cream (I like crema Mexicana)
1 lime, juiced
Olive oil
S & P
Directions
1. Marinate chicken with oil and Cajun seasoning.
2. Season corn and poblanos with oil and salt and pepper.
3. Grill chicken over medium high heat until the internal reaches 165°F.
4. Cook the poblanos over high heat until blistered.
5. Cook corn over low heat until bright yellow then transfer over to high heat until lightly charred.
6. Immediately transfer your poblanos to a bowl and cover with plastic wrap to allow to steam.
7. Cover chicken loosely with foil and allow to rest.
8. Take this time to chop all your veggies (red onions, tomatoes, avocado, and cilantro) and crumble your cheese.
9. Poblano dressing: Once your poblanos have steamed (about 10- 15 minutes) peel off the skin and scrape out the inner seeds. Add to a blender with 1/2 cup cream, 1 lime juiced, and 1/2 tsp salt. Blend until smooth.
10. Once chicken has rested, chop into bite-sized pieces.
11. Layer all your ingredients on a platter, starting with the larger ingredients in the middle and working your way out.
12. Drizzle on your creamy poblano dressing and serve!
Serves 4
40 min
45 min
Ingredients
2 COLD water lobster tails
2 T unsalted butter
2 T minced shallots
2 minced garlic cloves
2 tablespoons cognac or brandy
½ cup heavy cream
Salt and pepper TT
1 T Dijon (optional) or mustard powder
1 T minced tarragon
1 T minced parsley
½ cup fresh grated Parmesan
¼ cup fresh shredded gruyere cheese
Directions
1. Cut the lobster shells down the center then break the bottom by firmly pressing the sides together.
2. Devein then remove the meat.
3. Cut lobster into bite size pieces and season with salt and pepper, set aside.
4. Place your shells in a pot with an inch of simmering water, cover and steam 5 minutes. Remove and set aside.
5. To a pan, melt butter, add lobster and cook until just opaque. Set aside and back to the pan with the leftover butter, add minced shallot, cook until translucent then add minced garlic. Cook one more minute then deglaze with cognac.
6. Once alcohol is cooked out, add heavy cream, continue cookie until reduced by 25%. Shut off the heat, stir in fresh grated parmesan, minced Tarragon and minced parsley. Season TT then fold the lobster back in.
7. Back to your shells, place a lemon wedge (1 /3 of a lemon) in the openings of the shells then stuff the shells with the with lobster mixture
8. Top with fresh grated Gruyere then broil 5 minutes (about 4 inches from the broiler) or until the cheese is golden brown.
Herb Roasted Potatoes
1. Mix all ingredients well on a sheet pan. Roast 400F 20-30 minutes or until cooked through
Lemon Roasted Asparagus
1. Coat asparagus with olive oil, season with salt and pepper and roast 400 for 5-10 minutes
2. Squeeze lemon juice before serving
Serves 2
20 min
30 min
Ingredients
1 lb skinless chicken breast, cooked, chopped
Salt and pepper tt
½ nonfat Greek yogurt
¼ cup light Mayo
1 T Dijon
5 celery ribs, small dice (1 cup)
¼ cup red onion, small dice
2 T minced parsley
2 T minced dill
1 tsp salt
½ tsp pepper
Directions
1. Butterfly 1 large chicken breast (this will allow faster cooking)
2. Season on both sides then bake in a 350 for 15-20 minutes or until the internal reaches 165°
3. Allow to rest then chop into bite sized pieces.
4. Meanwhile prep all other ingredients then combine with chicken
5. Mix and serve this low fat chicken salad on a low carb tortilla, in romaine cups or on a slice of toasted low carb bread
Serves 4
30 min
15 min
Ingredients
4 ounces of raw shrimp (31/40 size)
1 head baby bok choy, sliced (stems and leaves separated)
1 green onion, sliced (whites and greens separated)
2 garlic cloves, minced
7 oz pack Konjac noodles
Directions
1. Wash the leaves of a head of bok choy slice the stems separately and slice, roll up the leaves like a cigar and slice into ribbons
2. Separate the whites and greens from a green onion, sliced the whites and sliced the greens to reserve for garnish. Mince two cloves of garlic
3. Rinse Konjac noodles
4. Add about a teaspoon of oil to a pan and sear shrimp 30 seconds per side remove and set aside
5. Add your bok choy stems sauté 1 minute, add your garlic and whites of your green onion
6. Sauté one more minute then pour in your sauce, Bok choy leaves and Konjac noodles
7. Allow to steam two minutes, then add back in your shrimp toss and cook one minute longer until heated through
8. Garnish with green onions and fresh cilantro
Serves 2
15 min
1 hr 15 min
Ingredients
20 oz cream cheese softened
4 oz grated sharp cheddar cheese
2 fresh jalapeños
3 tbsp chopped chives
1 tsp garlic salt
12 oz center cut bacon
2 slices white cheese (for decorating)
Directions
1. Allow cream cheese to come to room temperature20 oz cream cheese softened
2. Grate cheddar cheese and set aside, 4 oz grated sharp cheddar cheese
3. Remove stem and seeds of jalapeños and finely dice, 2 fresh jalapeños
4. Place bacon on a sheet pan and bake in 425 degree F oven until crispy (about 20 minutes). Allow bacon to drain on paper towels then mince into crumbles. 12 oz center cut bacon
5. In large bowl, fully combine softened cream cheese, grated cheddar, minced jalapeño, minced chives and garlic salt. 20 oz cream cheese softened, 4 oz grated sharp cheddar cheese, 2 fresh jalapeños, 3 tbsp chopped chives, 1 tsp garlic salt
6. Transfer cheese mixture to parchment paper and shape into a football. Once you have achieved the football shape, press bacon crumbles into the cream cheese covering the entire surface. 12 oz center cut bacon
7. For the football lace décor, cut white cheese slices into thin strips and place on the cheese ball. 2 slices white cheese (for decorating)
8. Transfer cheese ball to a platter and serve with crackers.
9. Tip: If making ahead of time, store cheese ball in fridge covered up to 5 days. When ready to serve, transfer to a platter then add the crackers
Serves 10
1 hr 15 min
30 min
Ingredients
15 wings (Drumettes and Wingettes)
1 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Directions
1. To your wings add the olive oil, salt, pepper, onion powder, garlic powder and paprika. Mix well and air fry 20 minutes flipping halfway through. 15 wings (Drumettes and Wingettes), 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika
2. For the Hot Sauce: Add all ingredients to a pot and simmer until butter has melted. Add you wings to a bowl and toss with your hot sauce. ½ cup cayenne pepper sauce, ½ cup butter, 1 tbsp vinegar, 1 tbsp Worcestershire, ½ tsp onion powder, ½ tsp garlic powder
3. Zesty Ranch: Combine all ingredients. ½ cup mayo, ½ cup sour cream, ½ cup buttermilk, 1 tsp dried parsley, 1 tsp dried chive, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ½ lemon (zest and juice)
Wings 15
30 min
40 min
Ingredients
1 roll crescent dough sheet
1 pack Lit’l Smoked Sausages
8 cups water
½ cup baking soda
1 tsp flakey or course salt
1 whisked egg (for egg wash)
Directions
1. Roll out dough sheet and slices into 6 long strips. Cut each strip into 5 sections. Roll 1 little smoked sausage into each section. Refrigerate until ready to use. 1 roll crescent dough sheet, 1 pack Lit’l Smoked Sausages
2. Boil water then gently add baking soda and little at a time (so it does not boil over). Gently drop pigs in a blanket into water. Once they rise to the top, remove them (about 15 seconds). 8 cups water, ½ cup baking soda
3. Place pigs in a blanket onto a parchment lined sheet pan. Brush with egg wash and sprinkle on salt. Bake in a convection oven at 425°F (or air fry) for 12 minutes or until they are dark golden brown. 1 whisked egg (for egg wash), 1 tsp flakey or course salt
Beer Cheese
1. Cook butter and flour together on medium heat for 1 minute, pour in beer and stir until there are no clumps left. Pour in milk and whisk until thickened. Shut off the heat and stir in cheese until smooth. 2 tbsp salted butter, 3 tbsp flour, 1 cup whole milk, 1 cup light beer, 2 ½ cups freshly shredded sharp cheddar
2. Serve warm beer cheese with pretzel pigs in a blanket.
Serves 30
40 min
15 min
Ingredients
6 slices provolone
6 slices pepperoni
12 slices large salami
12 peperoncini
Directions
1. Start by cutting provolone and pepperoni slices in half, 6 slices provolone, 6 slices pepperoni
2. To create the fanned tail, lay a slice of salami down then add your provolone and pepperoni halves and fold the bottom of the salami up, 12 slices large salami
3. For the turkey body and neck, use a drained pepperoncini. Fold in half and push a skewer through to hold it all together. 12 peperoncini
Serves 12
15 min
35 min
Ingredients
1 sheet pizza crust dough
¾ cup marinara sauce
6 oz shredded mozzarella cheese
6 oz pepperoni slices
spray oil
Directions
1. Roll out a a sheet of pizza dough and portion into 6 strips.Roll each strip thin and trim the edges. 1 sheet pizza crust dough
2. Spread on some marinara followed by shredded mozzarella cheese. ¾ cup marinara sauce, 6 oz shredded mozzarella cheese
3. Add pepperoni slices to one side slightly overlapping then flip the other side of dough over. 6 oz pepperoni slices
4. Roll up your into a rose shape
5. Spray a muffin pan and place your roses inside, spray oil
6. Bake in a 425 degree oven fro 15 minutes
Serves 6
35 min
20 min
Ingredients
6 Baguette slices, sliced 1/4 inch thick
spray oil
3 cherry tomatoes
3 black olives, medium, whole
2 tbsp pesto
6 slices mozzarella (I used precut from a smaller sized log)
12 basil leaves (keep stem on)
1 tsp balsamic glaze
Directions
1. Spray oil on baguette slices then toast in a 400° oven for four minutes or until golden brown.
2. or the ladybugs: Slice the very ends off a cherry tomatoes and then slice in half. You can also cut a slit out to resemble wings.
3. Slice black olive in half and half again (use the closed side) (Tip: Rub olive oil on the black olives to get some extra shiny)
4. Spread pesto on baguettes then add you mozzarella slice.
5. Lay two basil leaves down with the stems crossing (for the antennas) then add your olive and tomato.
6. For the ladybug spots, use a toothpick dipped balsamic glaze. Make 7 spots.
7. Enjoy!
Bites 6
20 min
101 hr
Ingredients
1 12 14lb turkey
Salt
pepper TT
Directions
1. Thaw turkey for 4-5 days ahead of time in fridge. Allow to sit at room temperature for one hour, drain any remaining juices and pat dry. 1 12 14lb turkey
2. Remove neck and giblets from the inside of the cavity. Remove any plastics and trim off any excess fat or skin. 1 12 14lb turkey
3. Generously season the entire turkey inside and out with salt and pepper. Salt, pepper TT
4. To a bowl, combine room temperature salted butter with the fresh minced thyme, rosemary and sage and 1/2 tsp pepper. Mix well. ¾ cup or 12 oz salted butter, room temperature, 2 tbsp fresh minced thyme, 2 tbsp fresh minced rosemary, 1 tbsp fresh minced sage, ½ tsp pepper
5. Carefully loosen the skin on the breasts and spread the herbed butter under the skin and all around the surface of the turkey. 1 12 14lb turkey, For the herb butter
6. Tuck the wings under then stuff cavity with quartered onion, apple, lemon and fresh thyme, sage and rosemary sprigs. 1 onion, peeled and quartered, 1 small apple, quartered, 1 lemon, quartered, 1 pack (0.66oz) fresh thyme, 1 pack (0.66oz) fresh sage, 1 pack (0.66oz) fresh rosemary
7. Fold the skin over covering the cavity opening and tie the legs together using butchers twine.
8. To a rosting pan add the diced celery, carrots and onion and toss with olive and salt and pepper, 3 carrots, peeled and diced, 4 ribs celery, diced, 1 large yellow onion, diced, 1 - 2 tbsp olive oil, Salt and Pepper TT
9. Place turkey on roasting rack over the veggies then pour in 1 cup of chicken broth, 1 cup chicken or turkey broth
10. Bake in a 325°F oven for 14 min for every pound or until the breast and thigh register at 160° (my 12 lb turkey took 2hrs and 45min)
11. Allow to rest at room temperature for 30 minutes before slicing.
12. Enjoy!
Serves 12
101 hr
45 min
Ingredients
1 butternut squash, peeled, seeded and diced
¼ cup olive oil
1 white onion, diced
2 carrots, diced
2 celery ribs, diced
Salt and Pepper tt
1 Granny Smith apple, peeled, seeded and diced
4 cups vegetable stock
1 sage, sprig
1 rosemary, sprig
1 cup heavy cream
4 tiger stripe baby pumpkins
Olive oil for coating
Salt and pepper
2 T Heavy cream for garnish
1 T Pumpkin seeds for garnish
4 fried sage leaves for garnish
Directions
1. Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes, 1 butternut squash, peeled, seeded and dice, ¼ cup olive oil, Salt and Pepper tt
2. Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.1 white onion, diced, 2 carrots, diced, 2 celery ribs, diced
3. Add diced Granny Smith apple and continue cooking 5 minutes more, 1 Granny Smith apple, peeled, seeded and diced
4. Add in stock and herbs. 4 cups vegetable stock, 1 sage, sprig, 1 rosemary, sprig
5. Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.
6. Stir in heavy cream , Taste and season more if needed. 1 cup heavy cream Salt and pepper
7. Remove tops of pumpkins, remove seeds,lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes. 4 tiger stripe baby pumpkins
8. Add your soup and garnish with heavy cream, pumpkin seeds and fried sage, 2 T Heavy cream for garnish, 1 T Pumpkin seeds for garnish, 4 fried sage leaves for garnish
9. Enjoy!
Serves 6
45 min
40 min
Ingredients
1 sheet crescent dough
3 oz herbed smoked salmon
7 ½ oz whipped garlic & herb cream cheese
1 pack Fresh Dill
Directions
1. Mold: cut aluminum foil in 9x9 square. Fold in half then half again. Roll up into a cone shape.
2. Roll out sheet of crescent dough and cut into 8 long strips. Roll each strip around the foil cone starting at the tip and slightly overlapping.
3. Bake on a parchment lined sheet pan in a 375°F oven for 12 minutes or until golden. Remove foil cone.
4. Chop or smash down smoked salmon into small pieces. Combine with cream cheese then add to a piping bag. Snip off the tip.
5. Once the carrot pastries are cooled, pipe the cream cheese into the carrots. Garnish with fresh dill to resemble carrot greens.
Serves 8
40 min
10 min
Ingredients
16 hard boiled eggs (Kirkland organic boiled & peeled)
⅔ cup mayo
2 tbsp water
3 celery ribs, diced
1 tsp dried dill
1 tsp dried parsley
1 tsp dried chive
1 tsp salt
½ tsp pepper
1 tbsp Dijon
Directions
1. Add boiled and peeled eggs to a bowl.
2. Use a pastry cutter to finally chop the eggs.
3. Add all remaining ingredients and mix well.
Serves 12
10 min
12 hr
Ingredients
7 lb pork shoulder butt
1 cup braising liquid of choice
Directions
1. Combine all rub ingredients then massage into pork on all sides.
2. Place rubbed pork on a rack on a foil lined sheet pan and cook in a 250° oven until the internal reaches 160° (about 4 hours).
3. Transfer to a deep pan along with the drippings and pour in one cup of your braising liquid of choice.
4. Cover tightly with foil then return to 210°F oven until the internal reaches 203° (about 6 to 8 hours)
5. Allow to rest 45 minutes covered, poor out liquid and reserve. Shred the pork, then pour back in the braising liquid.
6. Add to a toasted brioche bun, along with some slaw, optional cheddar, and dill pickle slices.
Sandwiches 14
12 hr
12 hr
Ingredients
3 Large Russet Potatoes
1 ½ cups half and half
4 cloves garlic, smashed
Salt and pepper to taste
4 cups frying oil
Parsley for garnish
Directions
1. Line rectangle oven save dish with parchment paper leaving overhang on all sides.
2. Peel and thinly sliced potatoes.
3. Layer potatoes in a rectangle baking dish making sure to season with salt and pepper in between layers.
4. Heat half and half in a small pot and simmer.
5. Add smashed garlic and steep minimum ten minutes.
6. Remove garlic and pour half and half over potatoes.
7. Cover potatoes with parchment overhang and bake 2.5 hours in a 350F oven.
8. Cut a piece of cardboard out to fit over potatoes and using weights firmly press down potatoes.
9. Chill overnight to set.
10. Gently remove potatoes from dish.
11. Cut off the edges to make a perfect rectangle shape.
12. Slice into long strips.
13. Heat 4 cups frying oil to 360 degrees and fry each potato strip about 3 minutes per side or until golden brown and crispy.
14. Immediately season with salt and garnish with minced parsley.
Spicy Mayo Dipping Sauce
1. Blend egg, Dijon and avocado oil with an immersion blender in a container (make sure to keep blades on egg until fully emulsified)
2. Alternatively you can use 1 cup mayo.
3. Stir in 2 T hot sauce and 1 tsp paprika
Serves 6
12 hr
12 hr
Ingredients
3 Russet Potatoes
1 ½ cups half and half
4 cloves garlic, smashed
Salt and pepper tt
4 cups frying oil
Parsley for garnish
Directions
1. Line rectangle oven save dish with parchment paper leaving overhang on all sides.
2. Peel and thinly sliced potatoes. 3 Russet Potatoes
3. Layer potatoes in a rectangle baking dish making sure to season with salt and pepper in between layers. Salt and pepper tt
4. Heat half and half in a small pot and simmer. Add smashed garlic and steep minimum ten minutes. 1 ½ cups half and half, 4 cloves garlic, smashed
5. Remove garlic and pour half and half over potatoes.
6. Cover potatoes with parchment overhang and bake 2.5 hours in a 350F oven.
7. Cut a piece of cardboard out to fit over potatoes and using weights firmly press down potatoes.
8. Chill overnight to set.
9. Gently remove potatoes from dish.
10. Cut off the edges to make a perfect rectangle shape.
11. Slice into long strips.
12. Heat 4 cups frying oil to 360 degrees and fry each potato strip about 3 minutes per side or until golden brown and crispy. 4 cups frying oil
13. Immediately season with salt and garnish with minced parsley. Parsley for garnish, Salt and pepper tt
Spicy Mayo (bravas) Sauce
1. Blend egg, Dijon and avocado oil with an immersion blender in a container (make sure to keep blades on egg until fully emulsified) then stir in lemon juice. (Alternatively you can use 1 cup mayo)Stir in 2 T hot sauce and 1 tsp paprika. Adjust the seasoning with salt. 1 egg, 1 tsp Dijon, 1 cup avocado oil, 1 T lemon juice, Salt TT, 2 T hot sauce, 1 tsp paprika
Serves 8
12 hr
5 hr
Ingredients
1 medium watermelon, seedless (cut into chunks)
¼ cup sugar
Directions
1. Blend watermelon chunks then strain out the liquid.
2. Soak a sheet of parchment paper in water for 30 seconds, then lay on a sheet pan.
3. Pour your pulp on the parchment paper (about 1/8th of an inch thick) and tilt your pan to evenly coat. Tap your pan on the counter a few times to evenly level the pulp.
4. Bake in the oven at your lowest setting (170 for 4 hrs) until top is dry to touch and no longer tacky.
5. Use scissors to cut into strips, then roll your strips up.
6. Store in an airtight container.
Serves 12
5 hr
25 min
Ingredients
3 lobster tails
1 stick salted butter
3 cloves garlic, minced
1 tbsp minced parsley
3 lemons, halved
Neutral oil (canola or avocado oil)
Salt and pepper tt
Directions
1. Split lobster tails: use scissors to cut down the center of the shell, making sure not to cut through the tail. Use a chef knife to cut down through the meat and the bottom shell (keep the tail intact) Open the lobster tails and they will stand on their own. season with salt and pepper.
2. Garlic Butter: Add the salted butter and minced garlic to a small pot
3. Grilling: Preheat the grill to medium high. Brush your tails with neutral oil then place your lobster (meat side down) and the garlic butter pan to the grill. Cover and cook for four minutes. Stir in fresh parsley into your melted garlic butter. Flip your lobster tails over and move off the heat. Baste with your garlic butter sauce. Add your lemons to hot side of the grill cut side down and grill for 3 to 4 minutes.
4. Plating: place your lobster tails on a platter, pour on the rest of your garlic butter and garnish with fresh parsley and grilled lemon.
Serves 3
25 min
2 hr
Ingredients
1 Tomahawk Steak
Salt tt
Pepper tt
Directions
1. Generously season steak on all sides then reverse sear (bake on a rack in the oven in a 225°F oven until the internal reaches 115°) about an hour and a half.
2. Meanwhile make your compound butter: Mix room temperature butter with parsley, oregano garlic, red wine vinegar and salt and pepper to taste.
3. Place butter on plastic wrap and roll up into a cylinder holding both ends firmly while pressing down against the counter and rolling upwards to create a tight seal.
4. Freeze one hour or refrigerate four hours to firm.
5. Once nice firm, slice into rounds.
6. Once your tomahawk steak has reached 115° Grill on high until the fat has caramelized and your tomahawk has formed crust (about three minutes per side) they should bring the interval temperature up to about 130° -135°
7. Slice the meat off the bone and remove the cap leaving the eye of the rib eye.
8. Slice the eye and then slice the cap.
9. Plate with your pieces back together along the bone.
10. Garnish with thyme or rosemary sprigs and serve with your compound butter.
tomahawk steak 1
2 hr
4 hr
Ingredients
2 racks of lamb
Salt and Pepper TT
Directions
1. Trim your Lamb of any fat or silver skin.
2. Make your own a rendered lamb fat by cutting the reserved fat into smaller pieces and baking in an oven set at 250F for 1.5 hrs.
3. Pour the liquid fat into a jar and reserve for searing. (Keep in fridge up to 6 months)
4. Make your marinade and rub over your racks of lamb.
5. Place lamb in ziplock or vacuum sealed bag and cook sous vide at 135 F for two hours
6. Pat dry and season with salt and Pepper
7. Sear your lamb in your rendered lamb fat on all sides for one minutes each
8. Allow to rest, then slice.
Serves 4
4 hr
1 hr 15 min
Ingredients
6 chicken drumsticks
1 Russet Potato
2 cups Fresh Grated Mozzarella Cheese
½ T salt
1 tsp Parika
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
Directions
1. Bake or air fry 6 chicken drumsticks (450 convection for 24min)
2. Meanwhile Boil 1 peeled and chopped russet potato in salted water until fork tender, drain then mash
3. Remove all the chicken meat off the bones. I discarded the skin (optional) I removed the cartiledge as well using paper towels to help grip - this will give a cleaner bone look.
4. Fine chop the chicken (you should have about 2 cups) add to the masked potatoes, along with 2 cups fresh grated mozzarella cheese and your spices (listed above)
5. Mix well then mold the mixture onto your reserved chicken bones to resemble the shape of a drumstick
6. Coat in flour, egg then panko
7. Return to your oven or air fryer until golden brown and crispy (400 convection for 10 -15 minutes)
8. Combine all ingredients listed above to make the copy cat Chic-Fil-A Sauce
Serves 6
1 hr 15 min
24 hr
Ingredients
80 g sourdough starter
250 g purified water
350 g bread flour
10 g salt
Directions
1. After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together.
2. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. Cover the dough and measure out 10g of salt.
3. After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover.
4. 45 minutes after your shaping, stretch and fold you dough. With damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover.
5. After another 45 minutes, make coil folds. With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times.
6. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size)
7. Lightly flour your surface area and flip your bowl over releasing the dough. Fold the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred.
8. Add some flour to a lined banneton basket then add your dough seems side up. Cover and refrigerate for 12 hours.
9. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven.
10. Flip banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores.
11. To your preheated Dutch oven pot, add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes.
12. After 20 minutes, remove the lid and bake for an additional 20 minutes. Allow to rest at room temperature for one hour before slicing.
Serves 20
24 hr
25 min
Ingredients
8 oz shrimp (shelled)
2 tbsp oil
2 tsp cajun seasoning
4 flour tortillas
Directions
1. Add 8 ounces of shelled and deveined shrimp to a bowl with oil and Cajun seasoning.
2. While that marinades, for the slaw: combine 2 cups of shredded cabbage, a half cup cilantro, a quarter cup mayo, 2 tablespoons vinegar, and salt and pepper.
3. For the pico add one diced Roma tomato, 1/4 cup onion and half a serrano pepper and salt.
4. Set your grill to medium and grill your shrimp about two minutes per side.
5. Warm some flour tortillas then add your slaw, your grilled shrimp, the pico de gallo, queso fresco, some pickled red onions and a drizzle of crema Mexicana
Tacos 4
25 min
3 hr 30 min
Ingredients
2 lbs beef Tenderloin center cut canon (ask your butcher)
1 - 2 tbsp avocado oil for searing
Salt tt
Pepper tt
6 slices prosciutto
Directions
1. Make your pastry dough: Add flour, salt and cold cubed butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is incorporated. Pour in your ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. 1 ½ cups + 1 Tbsp Bread Flour, ¾ butter (6oz) cubed cold butter, ½ salt, ¼ ice cold water
2. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher.2 lbs beef Tenderloin center cut canon (ask your butcher)
3. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Salt tt, Pepper tt, 1 - 2 T avocado oil for searing
4. Roast in a 150F oven until you have an internal temp of 115F (for rare +) or 125F (medium rare), refrigerate. (Alternatively, you can also sous vide at 130F for 3 hours)
5. Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1 lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 1 tsp thyme leaves, 1 T minced pasrley
6. Sautee shallots and mushrooms in 6 T butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with sherry wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 6 T butter, 1 tsp thyme leaves, ¼ cup sherry wine, 1 T minced pasrley
7. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. 6 slices prosciutto, Mushroom Duxelles:
8. Place beef in the center then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate.
9. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper.
10. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. 1 egg +1 tsp water
11. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath.
12. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook
13. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat to 350 and cook until the internal reaches 115F
14. Allow to rest then slice and serve.
8 Servings
40 min
Ingredients
6 boneless skinless chicken thighs
40 cloves of garlic
1 handful of fresh thyme
½ cup olive oil + 2 Tbsp for searing
Salt and pepper TT
Directions
1. Pat dry thighs and generously season with salt and pepper.
2. To large cast-iron skillet on high heat, add olive oil. Once smoking, place chicken in, presentation side down. Sear for 5 minutes untouched.
3. Flip chicken over. Add in your garlic and thyme and pour in olive oil (make sure all garlic is coated)
4. Cover with foil and bake in a 375° oven for 15 minutes or until the thighs register at 185° F. (Cook for longer time if using bone in)
5. Remove chicken and allow to rest before slicing.
6. Spoon on caramelized garlic on and enjoy!
7. Tip: Once you remove you chicken, you can continue cooking the garlic on the stove top for even deeper caramelization.
8. Tip: sprinkle flakey salt over the caramelized garlic
6 Servings
40 min