VIAGRA SHREDDED CHICKEN

charcoal grilled chicken, sautéed white mushrooms & Daniel's bourbon sauce

BOURBON CHICKEN MELT

simple & delicious, stuffed w / mozzarella cheese

SPICY CHICKEN 333

U.S.A.

GREEK SPINACH PIE

ROMEO & JULIET

GROUND BEEF

spices w / onion steamed potatoes, carrots & lima beans

SPICY V VEGETARIAN VEGAN

JERK & CHEESE

ham w / sauteed pineapple & mozzarella cheese

HAWAIIAN

charcoal grilled chicken, sautéed white mushrooms & slow braised oxtail w / Jamaican pepper, chipotle, red wine, onion, carrot, thyme & maduros

EL TORO

Colombian pork sausage, cheddar cheese, eggs, Spanish onion

DESAYUNO COLOMBIANO

slow roasted pork, ham w / mozzarella & a touch of sofrito

CUBAN

top round steak strips, mozzarella, red pepper, onions

CHEESESTEAK

classic Greek style w / spinach & feta cheese

SPINACH & CHEESE

SPICY CHICKEN

SHREDDED BEEF

EGGPLANT PARMESAN

CHEESEBURGER

SHREDDED CHICKEN

spicy & tangy marinated shredded chicken, w / blue cheese on side

BUFFALO CHICKEN

REGGAETON

traditional Brazilian style w / ground beef, olives, onions & potato

BRASIL

Colombian corn empanada stuffed w / mozzarella cheese

PEPPERONI PIZZA

Place chicken breasts in a medium saucepan and add chicken broth, smashed garlic cloves and bay leaf. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and simmer until internal temperature reaches 165°F (about 12–15 minutes depending on thickness).

Poach the chicken

Remove chicken from broth to a cutting board and let rest 5 minutes. Discard bay leaf and reserve 1/4 cup of the cooking liquid. Using two forks or hands, shred the chicken into bite-sized pieces.

Rest and shred

While chicken rests, heat olive oil in a large skillet over medium-high heat. Add finely chopped onion (about 1 cup) and diced red bell pepper and cook until softened and lightly caramelized, about 5–7 minutes. Add minced garlic (from the 3 cloves used earlier or additional if preferred) and cook 30–45 seconds until fragrant.

Sauté aromatics and peppers

Stir in smoked paprika, ground cumin and red pepper flakes and cook 20–30 seconds. Add soy sauce, honey and fresh lime juice, then add the reserved 1/4 cup chicken cooking liquid. Stir and let the mixture reduce 1–2 minutes to marry flavors.

Build the sauce

Add shredded chicken to the skillet and toss to coat thoroughly with the sauce. Cook 2–3 minutes until chicken is heated through and sauce clings to the meat. Taste and season with the additional 1/2 tsp salt and 1/4 tsp black pepper as needed.

Combine with shredded chicken

Remove from heat and stir in chopped fresh cilantro (about 1/2 cup). Squeeze an extra tablespoon of lime juice over the chicken if desired and toss once more.

Finish with cilantro

Serve the shredded chicken hot in warm tortillas or over rice. Top with sliced avocado, extra cilantro and lime wedges. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.

boneless skinless chicken breasts

chicken broth

garlic

bay leaf

salt

black pepper

olive oil

onion

red bell pepper

fresh lime juice

soy sauce

honey

smoked paprika

ground cumin

red pepper flakes

fresh cilantro

warm tortillas or rice

sliced avocado

lime wedges

extra cilantro

Trim excess fat from the chicken thighs and pat dry with paper towels. If pieces are large, halve them horizontally for even cooking.

Prep chicken

In a medium bowl whisk together 1 tbs olive oil, 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp black pepper and 1 tsp kosher salt to form the marinade. Add the chicken and coat thoroughly. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

About 15 minutes before grilling, remove chicken from fridge so it comes closer to room temperature. Preheat a charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grate lightly.

In a small saucepan over medium heat combine 1/4 cup bourbon and 1/2 cup chicken stock. Carefully bring to a simmer and allow alcohol to cook off for about 2 minutes (you may tilt the pan briefly to flame off — optional and only if comfortable).

Make sauce base

Add 2 tbs soy sauce, 1 tbs apple cider vinegar, 2 tbs ketchup, 2 tbs brown sugar, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Stir and simmer gently for 4–5 minutes until flavors meld.

Reduce heat to low and whisk in 1 tbs butter until melted. In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until sauce thickens slightly. Season with 1/2 tsp black pepper. Remove from heat and keep warm. Reserve about 2–3 tbs of sauce per sandwich for assembly; keep the rest for glazing the chicken while grilling.

Clean mushrooms with a damp towel and slice them about 1/4-inch thick. Heat a 10-inch skillet over medium-high heat and add 1 tbs butter and 1 tsp olive oil.

When butter is hot and bubbling add minced shallot and sauté 30 seconds until softened. Add sliced mushrooms and spread into a single layer. Let them sear without stirring for 1–2 minutes, then stir and cook another 2–3 minutes until browned.

Add 1/2 tsp minced garlic, 1 tsp thyme, 1/2 tsp salt and 1/4 tsp black pepper. Cook 30–60 seconds until fragrant. Remove from heat and set aside. Keep warm until assembly.

Place marinated chicken on the preheated charcoal grill. Cook 4–6 minutes per side (depending on thickness) over direct heat, turning once, until the internal temperature reaches 165°F (74°C) and chicken has a nice char.

During the last 2–3 minutes of grilling, brush the top side of each piece generously with the reserved bourbon sauce. Turn and brush the other side once, cooking an additional 30–60 seconds to allow sauce to set. Remove chicken and let rest 3–5 minutes, then slice into 1/4- to 1/2-inch strips.

Split the 4 rolls and butter cut sides lightly with the 2 tbs room-temperature butter. Place buttered cut sides on a hot skillet or grill grates and toast until golden, about 1–2 minutes. Remove and set cut-side up.

Place a generous handful (about 1/4 lb worth) of sliced grilled chicken on the bottom half of each roll. Spoon 1–2 tbs bourbon sauce over the chicken (to taste). Top the chicken with an even portion of the sautéed mushrooms (about 2 tbs per sandwich) and a small handful of baby arugula if using.

Lay two slices of provolone cheese over the fillings. Close the sandwich and return to the hot skillet or grill (press lightly) for 1–2 minutes, or place under a broiler for 1–2 minutes, until cheese is melted and sandwich is heated through.

Remove, slice in half, serve warm with extra Daniel's bourbon sauce on the side for dipping.

boneless skinless chicken thighs

olive oil (for marinade)

brown sugar

minced garlic

freshly ground black pepper

kosher salt

bourbon whiskey

chicken stock

apple cider vinegar

ketchup

Dijon mustard

Worcestershire sauce

unsalted butter

cornstarch

cold water

white button mushrooms

minced shallot (or small onion)

fresh thyme leaves (or 1/2 tsp dried)

sourdough or ciabatta rolls

unsalted butter (room temp, for toasting)

provolone cheese slices

baby arugula or lettuce (optional)

Daniel's bourbon sauce (reserved)

Pat the 3 chicken breasts dry. Place one breast between two sheets of plastic wrap and using a meat mallet or heavy skillet, gently pound to an even thickness about 1/4 to 1/2 inch. Repeat with remaining breasts. If breasts are very thick, cut horizontally to butterfly before pounding.

Butterfly and pound

Slice the fresh mozzarella into 6 even strips (about 1 oz each). Crumble or shred the pepper jack. Optionally chop the cilantro finely. On each flattened breast, place two mozzarella strips and a sprinkle of pepper jack and cilantro toward one side, leaving a 1/2-inch border to prevent spillage when rolling.

Assemble filling

Starting at the filled edge, tightly roll each breast into a neat log, tucking ends under. Secure with 2-3 toothpicks or kitchen twine so rolls hold their shape during cooking.

Roll and secure

In a bowl, whisk together 3 tbsp olive oil, 2 tbsp hot sauce, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 3 tsp garlic powder, 1 tsp onion powder, 1 tsp red pepper flakes, 1.5 tsp salt, 3/4 tsp black pepper, and 1 tbsp lemon juice until combined.

Brush or spoon about half of the marinade over the rolled chicken, coating evenly. Reserve the remaining marinade for later basting. Let the coated rolls sit 10–15 minutes at room temperature to allow flavors to meld, or refrigerate up to 2 hours (bring back to room temp before cooking).

Set up a breading station: place flour in one shallow dish; whisk eggs with 2 tbsp milk in a second dish; mix panko and grated Parmesan in a third dish. Lightly dredge each rolled chicken first in flour (shake off excess), then dip into egg wash, then press into panko mixture to coat evenly. If you prefer no breading, skip this section and proceed to pan-searing or baking.

Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil and 1 tbsp butter in a large ovenproof skillet over medium-high heat until shimmering.

Add the prepared chicken rolls seam-side down and sear 2–3 minutes until golden brown, then rotate to brown other sides (total searing about 6–8 minutes). If breaded, be gentle to keep coating intact.

Brush the reserved marinade over the rolls, then transfer the skillet to the preheated oven. Bake 18–22 minutes, or until internal temperature reaches 165°F (74°C) and cheese is melted inside. If rolls are thick, allow up to 25 minutes. (If not using an ovenproof skillet, transfer rolls to a baking dish and bake.)

Remove from oven and let rest 5 minutes. Remove toothpicks or twine. Slice each roll into 2–3 medallions or serve whole. Spoon any pan juices over the chicken and garnish with chopped parsley or cilantro.

fresh mozzarella cheese

pepper jack cheese

fresh cilantro (optional)

hot sauce (such as sriracha or your favorite)

chili powder

garlic powder

onion powder

lemon juice

all-purpose flour

large eggs

milk

panko breadcrumbs

grated Parmesan (optional)

butter

olive oil (for frying)

fresh parsley or cilantro (garnish)

Heat a large skillet over medium heat. Lay 6 bacon slices in a single layer and cook until crispy, about 8–10 minutes, flipping occasionally. Transfer bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet for the hash browns and eggs; discard the rest or save for another use.

Cook the bacon

If using frozen hash brown patties, cook according to package directions in the skillet with the reserved bacon fat (about 3–5 minutes per side) until golden brown and heated through. If using fresh shredded potatoes, squeeze out excess moisture, season with 1/2 tsp salt and 1/4 tsp pepper, press into two patties and fry in the skillet over medium heat 4–6 minutes per side until browned and crisp. Keep warm in a low oven (175°F / 80°C) while finishing other components.

Prepare hash browns

Crack 4 large eggs into a bowl, add a pinch of salt and 1/4 tsp black pepper, and whisk until combined. Warm a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in eggs and cook slowly, stirring gently with a spatula until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat to avoid overcooking.

Scramble the eggs

Divide the two hash brown patties between two bowls (or place both in one large serving). Crumble 3 bacon slices over each bowl (or distribute as desired). Spoon scrambled eggs over the hash browns and bacon. Sprinkle 1/2 cup shredded cheddar cheese over the hot eggs so it melts slightly. Top with sliced green onions and a grind of fresh black pepper.

Assemble bowl

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp granulated sugar and 1/4 tsp salt. In a separate small bowl whisk 3 tablespoons milk, 1 tablespoon vegetable oil and 1 large egg (use one of the cooked eggs if you prefer) until combined. Pour wet into dry and stir just until combined; small lumps are fine. Let rest 5 minutes.

Make the pancake batter

Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. For each pancake pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, 1–2 minutes. Flip and cook until golden on the second side, about 1 minute more. Stack pancakes on a plate and keep warm.

Cook pancakes

Serve pancakes with butter and maple syrup on the side. Offer ketchup for the hash browns/bacon if desired.

Serve with syrup and butter

Plate the breakfast bowl with pancakes on the side or combine as desired. Pour fresh orange juice and brewed coffee into cups. Taste and adjust salt and pepper as needed. Serve immediately while hot.

eggs (large)

bacon slices

hash brown patties (frozen or fresh)

cheddar cheese (shredded)

all-purpose flour (for pancakes)

baking powder

granulated sugar

vegetable oil (for pancakes)

maple syrup

green onions (thinly sliced)

fresh ground black pepper

salt (to taste)

fresh orange juice

coffee (brewed)

Thaw phyllo according to package directions in the refrigerator overnight or on the counter for 2 hours. Keep sheets covered with a damp towel while working to prevent drying.

Prepare phyllo

Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with 1 tablespoon olive oil or melted butter to prevent sticking.

Lay one sheet of phyllo in the prepared dish, letting excess hang over the edges slightly. Lightly brush the sheet with about 1 tablespoon melted butter. Repeat layering and brushing with 5 more phyllo sheets (total 6 layers).

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the sliced leeks and green onions and sauté until softened and translucent, about 4–5 minutes.

Cook greens & aromatics

Add minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Add chopped spinach to the skillet in batches, allowing it to wilt between additions. Cook until all spinach is wilted and most of the liquid has evaporated, about 6–8 minutes total. Stir frequently to avoid sticking.

Remove skillet from heat. Stir in chopped dill, parsley, kosher salt, black pepper, and ground nutmeg. Taste and adjust seasoning; because feta is salty, you may want to reduce the added salt slightly.

Transfer the cooked greens to a colander or large bowl and press or squeeze out excess moisture using the back of a spoon or clean kitchen towel. Removing liquid prevents soggy phyllo. Let cool 5 minutes.

In a large mixing bowl, break up crumbled feta with a fork. Add ricotta or Greek yogurt, lightly beaten eggs, and lemon zest (if using). Mix until combined but still slightly chunky.

Combine filling

Add the squeezed, cooled spinach mixture to the cheese-egg mixture. Fold gently until evenly distributed. Taste and adjust seasoning if needed.

Spoon the filling evenly over the prepared 6-layer phyllo base, spreading to the edges.

Fold the overhanging phyllo sheets up and over the filling to form a neat edge. Lay the remaining 6 phyllo sheets over the top one at a time, brushing each sheet lightly with melted butter as you layer. Tuck the top edges into the sides to seal.

With a sharp knife, score the top layers into serving-size pieces (8–12 slices) all the way through the top phyllo but not down into the filling.

Brush the entire top with the remaining melted butter. For a shinier finish, mix 1 teaspoon olive oil into 1 tablespoon butter before brushing.

Bake in the preheated 375°F (190°C) oven until top is golden brown and filling is set, 35–45 minutes. Start checking at 30 minutes; if edges brown too quickly, tent loosely with foil.

Remove from oven and let rest 10–15 minutes to firm up before cutting through the scored lines. Serve warm or at room temperature.

Viagra Shredded Chicken

Bourbon Chicken Melt

Spicy Chicken 333

U.s.a.

Greek Spinach Pie

Romeo & Juliet

Ground Beef

Spicy V Vegetarian Vegan

Jerk & Cheese

Hawaiian

El Toro

Desayuno Colombiano

Cuban

Cheesesteak

Spinach & Cheese

Spicy Chicken

Shredded Beef

Eggplant Parmesan

Cheeseburger

Shredded Chicken

Buffalo Chicken

Reggaeton

Brasil

Pepperoni Pizza