Taco Basket

Chicken Tenders

5 Taco Basket

Reuben Sandwich

Philly Steak and Cheese

B.L.T.

Fried Chicken Sandwich

Pork Tenderloin Sandwich

Pattie Melt

Bacon Cheeseburger

Cheeseburger

Classic Burger

Bryan Burger

Chicken Buffalo or BBQ Wrap with Fries

Fried Chicken Salad

Taco Salad

Potato Skins

Jalapeno Poppers

Southwest Egg Rolls

Corn Nuggets

Wings

Pretzel with Cheese

Mozzarella Sticks

Fried Pickles

Heat a large skillet over medium-high heat. Add a light spray of oil or 1 teaspoon vegetable oil if needed. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add the ground beef to the skillet, breaking it up with a spatula. Cook 6–8 minutes until browned and no longer pink, stirring occasionally so it crumbles evenly.

Brown the beef

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring. Pour in the broth, scraping up any brown bits. Reduce heat to medium-low and simmer 4–6 minutes until sauce thickens slightly.

Season and simmer

Stir in lime juice and chopped cilantro. Taste and adjust salt/pepper. Remove from heat and keep warm while preparing baskets.

Finish filling

Position a rack in the center of the oven and preheat to 375°F (190°C). Use an inverted muffin tin or oven-safe small bowls/molds to shape tortillas into baskets. Lightly grease the molds or spray with oil.

Preheat oven and prepare pan

Brush or spray both sides of each tortilla lightly with vegetable oil and sprinkle a little coarse salt on one side. Drape each tortilla over the inverted muffin cup or mold so it forms a bowl. If using metal molds, ensure the tortilla is well-supported. Bake 8–12 minutes until edges are golden and tortillas hold the bowl shape. For extra crispness, flip once halfway through baking.

Shape and crisp tortillas

Remove tortilla baskets from oven and allow to cool in the molds 2–3 minutes so they firm up. Carefully lift out and transfer to a wire rack or serving plate.

Cool slightly

Divide the warm taco filling evenly among the 6 baskets (about 2–3 tablespoons each, depending on size).

Fill baskets

Top each filled basket with shredded cheese so it melts slightly from the warm filling. Add shredded lettuce, diced tomatoes, sliced jalapeños, a dollop of sour cream, and salsa. Garnish with extra cilantro leaves.

Add toppings

Serve immediately while baskets are crisp. If preparing ahead, keep baskets in a single layer at room temperature in an airtight container for up to 2 hours; fill just before serving to avoid sogginess.

Serve

ground beef (80/20)

onion, finely diced

garlic, minced

chili powder

ground cumin

smoked paprika

salt

black pepper

tomato paste

beef or chicken broth

lime juice

fresh cilantro, chopped

small flour tortillas (6-inch) or corn tortillas

vegetable oil (for brushing or spraying)

coarse salt

shredded cheddar or Monterey Jack

shredded lettuce

diced tomatoes

sliced pickled jalapeños

sour cream or crema

salsa

extra cilantro leaves

Pat the chicken tenders dry with paper towels. If using whole breasts, cut into 1/2- to 3/4-inch thick strips. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Toss gently to coat evenly and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Trim and season

In a shallow dish combine 3 tbs all-purpose flour, 2 tbs cornstarch, 3 tbs breadcrumbs (or panko), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Whisk to distribute evenly.

Dry mix

In a separate shallow bowl whisk together 2 large eggs and 1/2 cup buttermilk until smooth.

Wet dip

Working one piece at a time, dredge each seasoned chicken tender in the flour/breadcrumb mixture, shaking off any excess. Dip the coated tender into the egg-buttermilk mixture, letting excess drip off, then return it to the dry mix and press lightly so the coating adheres. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to help the coating set.

Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to reach about 1/4 to 1/2-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small bread crumb sizzles on contact.

Heat the oil

Carefully add breaded tenders in a single layer without crowding (3–4 pieces depending on pan). Fry 2.5 to 3.5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Remove to a wire rack or paper-towel-lined plate to drain.

Fry in batches

Repeat with remaining tenders. If desired, keep finished tenders warm in a 200°F (95°C) oven on a tray while frying the rest.

Let tenders rest 2 minutes, squeeze fresh lemon over them if using, and serve hot with dipping sauces. Taste and add more salt or pepper if needed.

chicken breast tenders (or boneless skinless breast cut into strips)

kosher salt

garlic powder

onion powder

paprika (smoked or sweet)

all-purpose flour

cornstarch

fine dry breadcrumbs or panko (for extra crunch)

large eggs

buttermilk (or whole milk + 1 tsp lemon juice/vinegar)

neutral oil with high smoke point (vegetable, canola, or peanut)

fresh lemon wedges

your favorite dipping sauce (ranch, honey mustard, BBQ)

Pat steak dry. In a bowl combine 1 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Rub marinade all over steak and let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Marinate

Heat a cast-iron skillet or grill over high heat until very hot. Add a light brush of oil to the pan. Sear steak 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), adjusting time for thickness. Transfer to a cutting board and rest 5–10 minutes before slicing thinly against the grain into bite-sized strips suitable for tacos.

Cook

Place 1/2 cup thinly sliced red onion in a jar or bowl. Warm 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp kosher salt just until sugar dissolves (about 20 seconds in microwave) then pour over onions. Let sit 15 minutes at room temperature (can refrigerate longer). Drain before building tacos if excess liquid concerns you.

In a small bowl combine 1 cup diced tomato, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1/2 tsp minced jalapeño, 1 tbs lime juice and 1/2 tsp kosher salt. Taste and adjust lime or salt. Let sit 10 minutes for flavors to meld.

Whisk together 1/2 cup sour cream, 1 tbs lime juice, 1 tsp hot sauce and 1/4 tsp kosher salt until smooth. Thin with 1–2 tbs water if you prefer a drizzleable consistency. Transfer to a squeeze bottle or bowl for easy assembly.

Heat 1 cup vegetable oil in a shallow skillet over medium-high heat to about 350°F (175°C) or until a small piece of tortilla sizzles immediately. Fry each tortilla briefly (10–20 seconds per side) until pliable and slightly blistered but not crispy, using tongs to flip; this is to form a warm basket shape. Alternatively, fry each tortilla then fold into a small bowl to cool forming a basket shape; drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing other components. Use caution with hot oil.

Lay five warm tortillas out as individual baskets. Line bottom of each with a small handful (about 2 tbsp) of shredded lettuce to cushion the steak and to absorb juices.

Divide sliced steak evenly among the five tortillas, about 3.2 oz (roughly 3–4 tbsp) per taco basket depending on steak thickness.

Top each with a spoonful of pico (about 1 tbsp), a little pickled onion (about 1 tsp), and a sprinkle of shredded cheddar or crumbled queso fresco (about 1 tbsp).

Drizzle crema over the top (about 1 tsp per basket). Serve immediately with lime wedges for squeezing.

flank steak or skirt steak

olive oil

red onion, thinly sliced

apple cider vinegar

water

sugar

tomato, seeded and diced

white onion, finely diced

jalapeño, seeded and minced

sour cream

hot sauce

small corn or flour tortillas (6-inch)

vegetable oil (for frying)

shredded cheddar or crumbled queso fresco

lime wedges

Place sauerkraut in a fine mesh strainer. Rinse briefly under cold water to remove excess brine if desired, then press or squeeze to remove excess moisture. Set aside on paper towel to drain completely (about 5 minutes).

Prepare sauerkraut

Lay out 8 slices of rye bread. Spread approximately 1 tablespoon of Russian dressing evenly on one side of each slice (reserve about 2 tablespoons total for serving if desired). On 4 of the slices (these will be the bottoms), layer 3 ounces of thinly sliced corned beef each, followed by 2 slices of Swiss cheese on top of the meat. Evenly divide the drained sauerkraut among the 4 sandwiches (about 1/4 cup per sandwich) and spread it over the cheese. Top each with the remaining 4 bread slices, dressing side down, so dressing is inside and butter side will be outside for grilling.

Assemble sandwiches

Spread about 3/4 teaspoon to 1 teaspoon of softened butter on the outer side of each assembled sandwich slice (both top and bottom) so that the exterior will brown evenly when grilled. Use all softened butter across the 4 sandwiches (about 3 tablespoons total).

Butter bread

Heat a large skillet or griddle over medium-low to medium heat. Once hot, add the sandwiches (work in batches if necessary) and cook gently for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted. If bread is browning before cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to help cheese melt through. Total grilling time per sandwich should be about 6–8 minutes.

Grill sandwiches

Remove sandwiches from the pan and let rest for 1 minute to set. Slice each sandwich diagonally in half with a sharp knife and transfer to plates.

Rest and slice

Serve each Reuben half with a pickle spear and a handful of potato chips on the side. Offer extra Russian dressing for dipping if desired.

rye bread (sliced)

corned beef (thinly sliced)

Swiss cheese (sliced)

sauerkraut (drained and squeezed)

Russian dressing (or Thousand Island)

unsalted butter (softened)

pickle spears

potato chips

If not pre-sliced, place beef in freezer for 20-30 minutes until slightly firm, then slice thinly across the grain about 1/8 inch thick. In a bowl, combine soy sauce, Worcestershire, olive oil, cornstarch, black pepper and garlic powder. Add sliced beef and toss to coat. Let sit at room temperature for 10-15 minutes (or refrigerate up to 2 hours).

Prepare and marinate steak

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon neutral oil if needed. Spread the marinated beef in an even layer and let sear undisturbed for 30-45 seconds to develop color, then stir and continue cooking for 2-3 minutes until just cooked through. Remove beef to a bowl and keep warm. (Do not overcook — thin slices cook quickly.)

Cook steak

While beef marinates, cut the onion into thin half-moons, core and thinly slice the bell pepper, and slice mushrooms if using.

Prepare vegetables

In the same large skillet over medium-high heat, add 1 tbsp butter or oil. Add onions and peppers and cook, stirring occasionally, until softened and lightly caramelized, about 6-8 minutes. Add mushrooms during the last 3-4 minutes if using. Season with the 1 tsp salt and a pinch of additional black pepper. Push vegetables to the side.

Sauté vegetables

Return the cooked beef to the pan with the vegetables. Stir to combine and warm together for 1 minute so flavors meld.

Combine beef and vegetables

Split hoagie rolls open but not all the way through. If desired, spread mayonnaise inside each roll. Lightly butter the outside cut faces of the rolls (optional) and toast them in a separate skillet or under a broiler until golden, about 1-2 minutes.

Prepare rolls

Divide the steak and vegetable mixture evenly among the 4 rolls, piling inside each. Top each portion with 2 slices of provolone. If you want the cheese melted quickly, cover the pan with a lid for 30-60 seconds or place assembled sandwiches briefly under a broiler until cheese is melted and bubbling.

Remove from heat, close the rolls, slice in half if desired, and serve immediately while hot.

thinly sliced ribeye or top round beef

soy sauce

Worcestershire sauce

yellow onion

green bell pepper

mushrooms (optional)

butter or oil for sautéing

hoagie rolls or sub rolls

provolone cheese slices

mayonnaise (optional)

butter for toasting rolls (optional)

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange 8 bacon slices in a single layer on the rack. Bake 15–20 minutes, turning once if needed, until crispy but not burned. Remove and transfer bacon to a plate lined with paper towels to drain.

Prepare bacon

While bacon is finishing, spread butter evenly on one side of each of the 8 bread slices (optional). Place bread on a separate baking sheet and toast in the oven 4–6 minutes until golden, or use a skillet/griddle over medium heat, 2–3 minutes per side, until golden and warmed through. Remove and keep warm.

Toast bread (oven)

Cut the large tomato into 4 even slices (about 1/2-inch thick for each sandwich half). Sprinkle the tomato slices lightly with 1/2 tsp salt and 1/4 tsp black pepper to enhance flavor.

Slice tomato and season

Spread about 1 tablespoon mayonnaise on the non-buttered side of 4 bread slices (or on the inside face of each slice if you used butter). Place 1 lettuce leaf on each mayonnaise-coated slice, top with 2 slices of seasoned tomato, then layer 2 crispy bacon slices per sandwich (4 slices if you prefer a meatier sandwich). Finish with a light sprinkle of the remaining 1/4 tsp black pepper if desired. Close with the remaining bread slices, buttered side out if toasted with butter.

Cut each sandwich in half diagonally or down the middle. Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise, ketchup, or hot sauce on the side if desired.

sliced sandwich bread (white or sourdough)

bacon slices (thick-cut recommended)

ripe tomato

romaine or butter lettuce leaves

mayonnaise

black pepper (freshly ground)

unsalted butter (optional, for toasting bread)

Place trimmed chicken thighs in a bowl or resealable bag. Combine cold water, kosher salt, sugar, smashed garlic cloves, and peppercorns in a separate container, stirring until salt dissolves. Pour the brine over the chicken so it is fully submerged. Refrigerate and brine for 30 minutes to 1 hour (no longer than 2 hours for thighs) to season and slightly firm the meat. After brining, remove chicken, rinse briefly under cold water, and pat dry very well with paper towels.

In a shallow dish, whisk together buttermilk, hot sauce, paprika, garlic powder, and black pepper. Add the dried, patted chicken thighs to the buttermilk mixture, turning to coat completely. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for maximum tenderness and flavor.

Combine all-purpose flour, cornstarch, salt, paprika, onion powder, garlic powder, cayenne, and black pepper in a wide shallow bowl or rimmed plate; whisk to evenly distribute seasoning.

Set up a dredging station: the seasoned flour in one bowl, the egg wash (if using) in another. Remove one piece of chicken from the buttermilk, allowing excess to drip off, then (optional) dip briefly into the egg wash and transfer to the flour. Press the flour onto the chicken firmly to build a craggy coating. For an extra-thick crust, double-dredge: after first flouring, return briefly to the buttermilk, then flour again, pressing to adhere.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 2–3 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small bit of flour — it should sizzle immediately but not smoke.

Carefully lower breaded chicken into the hot oil, working in batches so pieces do not touch. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 6–8 minutes depending on thickness. Turn once halfway through for even browning. Adjust heat to keep oil between 325–350°F (165–175°C).

Using tongs, transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Spread mayonnaise on the cut sides of the buns. Butter the outsides lightly and toast in a skillet or under a broiler until golden, about 1–2 minutes per side.

Place a lettuce leaf (or a small handful of shredded iceberg) on the bottom bun, add the hot fried chicken, top with sliced dill pickles, and finish with the top bun. Serve immediately so the sandwich stays crisp.