spicy buffalo chichen

the mixwd grill

cubano

crispy shicken melt

CRISPY CHICKEN MELT

the mixed grill

gene kelly’s beef stew

DOWNTOWN WRAP

donut burger

fire roasted tortilla

chicken and waffles

SPICY BUFFALO CHICKEN

kansas chicken

mindfreak burger

10 oz. NEW YORK STRIP

In a large pot, boil the chicken breasts in salted water for about 15-20 minutes or until fully cooked. Remove from water and let cool.

Prepare the Chicken

Once cooled, shred the chicken into bite-sized pieces using two forks.

Shred the Chicken

In a small saucepan, melt the butter over medium heat. Add the hot sauce, garlic powder, onion powder, black pepper, and salt. Stir well and let simmer for 5 minutes.

Make the Buffalo Sauce

In a large mixing bowl, combine the shredded chicken with the buffalo sauce. Mix until the chicken is evenly coated.

Combine Chicken and Sauce

Serve the spicy buffalo chicken on a platter with celery sticks and blue cheese dressing on the side.

Serve

chicken breasts

hot sauce

butter

garlic powder

onion powder

black pepper

salt

celery sticks

blue cheese dressing

In a bowl, combine olive oil, minced garlic, lemon juice, salt, black pepper, and dried oregano. Mix well.

Prepare the Marinade

Add the chicken breasts and shrimp to the marinade. Ensure they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken and Shrimp

Preheat the Grill

While the meat is marinating, chop the red bell pepper and slice the zucchini. Toss them in a bit of olive oil, salt, and pepper.

Prepare the Vegetables

Remove the chicken and shrimp from the marinade and place them on the grill. Cook the chicken for about 6-7 minutes per side or until fully cooked. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.

Grill the Chicken and Shrimp

Place the vegetables on the grill alongside the chicken and shrimp. Grill for about 5-6 minutes until they are tender and have grill marks.

Grill the Vegetables

Once everything is cooked, remove from the grill, garnish with fresh parsley, and serve warm.

Chicken breasts

Shrimp, peeled and deveined

Red bell pepper, chopped

Zucchini, sliced

Olive oil

Garlic, minced

Lemon juice

Salt

Black pepper

Dried oregano

Fresh parsley, chopped

Season the pork shoulder with salt and pepper, then slow-cook it until tender. Shred the pork and set aside.

Prepare the Pork

Slice the Cuban bread lengthwise. Spread yellow mustard on both sides. Layer the shredded pork, ham slices, Swiss cheese, and pickles.

Assemble the Sandwich

Preheat a panini press or skillet. Spread butter on the outside of the sandwich and grill until the bread is golden and the cheese is melted, about 4-5 minutes.

Grill the Sandwich

Slice the sandwich diagonally and serve hot with additional pickles on the side.

Cuban bread

Pork shoulder

Swiss cheese

Pickles

Yellow mustard

Butter

Season the chicken breasts with salt and pepper. Dredge them in flour, dip in beaten eggs, and coat with breadcrumbs.

Prepare Chicken

Heat oil in a frying pan over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove and place on paper towels to drain.

Fry Chicken

Spread mayonnaise on one side of each chicken breast. Place a slice of cheddar cheese on top and layer with lettuce and tomato.

Assemble Melt

Place the assembled chicken melts under a broiler for 2-3 minutes until the cheese is melted and bubbly.

Melt Cheese

Remove from the oven, let cool for a minute, and serve warm.

Flour

Eggs

Breadcrumbs

Cheddar cheese

Mayonnaise

Lettuce

Tomato

Pepper

Oil for frying

Season the chicken breasts with salt, black pepper, garlic powder, and paprika. Cook them in a skillet over medium heat for about 6-7 minutes on each side until golden brown and fully cooked.

Once cooked, let the chicken rest for a few minutes, then shred it using two forks.

In a bowl, mix the shredded chicken with mayonnaise and half of the cheddar cheese.

Prepare the Melt

Spread the mixture between two slices of bread and top with the remaining cheese.

In a skillet, melt butter over medium heat. Place the sandwich in the skillet and grill until golden brown on both sides, about 3-4 minutes per side.

Cut the sandwich in half and serve hot with your choice of side.

Boneless chicken breast

Cheddar cheese, shredded

Bread slices (your choice)

Garlic powder

Paprika

In a bowl, mix olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Stir well to combine.

Place chicken breast, beef steak, and pork sausages in the marinade. Ensure they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Meats

While the meat is marinating, slice the bell peppers, red onion, and zucchini into bite-sized pieces.

Remove the meat from the marinade and place it on the grill. Cook chicken for about 6-8 minutes per side, beef steak for 4-6 minutes per side for medium-rare, and pork sausages until fully cooked.

Grill the Meat

Add the vegetables to the grill during the last 5-7 minutes of cooking, turning occasionally until they are tender and slightly charred.

Once everything is cooked, remove from the grill and let it rest for a few minutes. Garnish with fresh parsley and serve hot.

Chicken Breast

Beef Steak

Pork Sausages

Bell Peppers (mixed colors)

Red Onion

Zucchini

Olive Oil

Garlic Powder

Black Pepper

Lemon Juice

Fresh Parsley (for garnish)

In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.

Sear the Beef

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

Sauté Vegetables

Return the beef to the pot. Add the carrots, potatoes, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Stir well to combine.

Add Remaining Ingredients

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.

Simmer

Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.

Final Seasoning

Beef chuck, cut into 1-inch cubes

Carrots, chopped

Potatoes, diced

Onion, chopped

Beef broth

Tomato paste

Bay leaves

Thyme, dried

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create a dressing.

Prepare the Dressing

Lay a tortilla flat on a clean surface. Layer each tortilla with grilled chicken, romaine lettuce, cherry tomatoes, cucumber, and feta cheese.

Assemble the Wraps

Drizzle the dressing over the fillings on each tortilla.

Add the Dressing

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.

Wrap it Up

Cut each wrap in half and serve immediately, or wrap in foil for later.

Whole wheat tortillas

Grilled chicken breast, sliced

Romaine lettuce, chopped

Cherry tomatoes, halved

Cucumber, sliced

Feta cheese, crumbled

Start by slicing the glazed donuts in half horizontally to create the top and bottom bun.

Prepare the Donuts

In a skillet or grill, form the ground beef into a patty and season with salt and pepper. Cook over medium heat for about 4-5 minutes on each side or until the desired doneness is reached.

Cook the Burger Patty

During the last minute of cooking, place a slice of cheddar cheese on top of the patty and cover to melt. In a separate pan, cook the bacon until crispy.

Add Cheese and Bacon

On the bottom half of a donut, place the cooked burger patty with melted cheese, followed by crispy bacon, lettuce, tomato slices, pickles, and condiments. Top with the other half of the donut.

Assemble the Burger

Serve immediately and enjoy your donut burger!

Glazed donuts

Ground beef

Bacon

Ketchup

Mustard

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth.

Make the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.

Rest the Dough

After resting, divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a circle about 1/8 inch thick.

Divide and Roll

Preheat a grill or an open flame. Dust the tortillas with cornmeal to prevent sticking and place them directly over the fire. Cook for about 1-2 minutes on each side until you see char marks and they puff up.

Fire Roasting

Remove from the fire and serve warm. These tortillas can be used for tacos, wraps, or enjoyed with your favorite dips.

All-purpose flour

Water

Cornmeal (for dusting)

In a large bowl, mix flour, cornstarch, baking powder, salt, black pepper, and paprika. Dip the chicken thighs in the mixture, ensuring they are well coated.

Heat vegetable oil in a deep skillet over medium-high heat. Fry the coated chicken thighs for about 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a separate bowl, combine waffle mix with eggs and buttermilk according to package instructions or your homemade recipe. Preheat the waffle maker and cook the batter until crispy and golden.

Make the Waffles

Place a waffle on a plate, top with a piece of fried chicken, and drizzle with maple syrup. Repeat for the remaining servings.

Assemble the Dish

Chicken thighs, boneless

Cornstarch

Baking powder

Buttermilk

Waffle mix (or homemade batter)

Maple syrup

Vegetable oil

Preheat your grill or stovetop pan over medium-high heat. Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Cook the Chicken

In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce and stir to combine. Let it simmer for a few minutes to meld the flavors.

Prepare the Sauce

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Shred the chicken with two forks and then toss it in the buffalo sauce until well coated.

Serve the spicy buffalo chicken on its own, or on a bun, with celery sticks, and your favorite dipping sauce.

In a large bowl, combine the chicken thighs with olive oil, garlic, paprika, salt, and black pepper. Mix well to coat the chicken evenly.

In a skillet over medium heat, add a little olive oil and sauté the chopped onion until translucent, about 5 minutes.

Spicy Buffalo Chichen

The Mixwd Grill

Cubano

Crispy Shicken Melt

Crispy Chicken Melt

The Mixed Grill

Gene Kelly’s Beef Stew

Downtown Wrap

Donut Burger

Fire Roasted Tortilla

Chicken And Waffles

Spicy Buffalo Chicken

Kansas Chicken

Mindfreak Burger

10 Oz. New York Strip