Build Your Own Recipe
Choose 1 sauce: Chicken, Shrimp, Steak, Shrimp & Chicken, Shrimp & Steak, Shrimp & Crab, Beyond Meat "Plant-Based Meat". SAUCES: BBQ (sweet), Buffalo (mild), Mango Habanero (sweet & spicy), Honey Garlic (sweet & mild), Lemon Garlic (creamy & tangy), Ranch (creamy), Jalapeño Ranch (creamy & mild), Hello (sweet & tangy), Smack (sweet & spicy). Add-Ons: Bacon, Chili, Chicken, Steak, Shrimp, Crab, Sauce, Mild Cheddar, Parmesan Cheese, Nacho Cheese
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Ingredients
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Protein / Base (choose 1 - quantities given for 4 servings)
Sauces (choose one; quantities are per 4 servings)
Add-Ons (optional; quantities for 4 servings)
Seasonings, aromatics & finishing
Method
Protein / Base (cook your chosen protein)
Prepare proteins
Pat chosen protein dry. If using chicken, slice breasts into 1/2-inch strips. If using steak, slice thinly across the grain. If using shrimp, keep shrimp whole. If using Beyond Meat, crumble or form into bite-sized pieces. If using crab, set aside refrigerated (it is usually pre-cooked).
Season proteins
Sprinkle the proteins evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. For plant-based meat, use same seasoning.
Cook chicken or Beyond Meat
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips or Beyond Meat and cook 5–7 minutes, stirring occasionally, until chicken reaches 165°F (internal) and browned. Remove from pan and keep warm.
Cook steak
Heat 1 tablespoon olive oil and 1/2 tbsp butter in a hot skillet over high heat. Add steak slices in a single layer, sear 1–2 minutes per side for medium-rare (adjust to preference). Remove and rest 3 minutes, then slice thinner if needed.
Warm crab
If adding crab as main protein, gently warm crab meat in a small saucepan with 1 tbsp butter over low heat for 2–3 minutes until just heated through. Do not boil.
Sauce (choose one and finish with protein)
Measure 3 tablespoons of your chosen sauce per 4 servings (adjust if protein or add-ons increase). For double proteins (e.g., Shrimp & Chicken), use 3 tbs per protein component or 1.5–3 tbs additional to taste.
Return the cooked protein to the skillet over low heat. Add the chosen sauce and toss gently to coat evenly for 30–60 seconds. For creamy sauces (Ranch, Lemon Garlic, Jalapeño Ranch), stir carefully to avoid breaking up delicate proteins. For BBQ, Mango Habanero, Hello, Smack, or Honey Garlic, allow sauce to caramelize slightly for 30–60 seconds but do not burn.
Taste and adjust seasoning with up to 1/2 tsp salt or a squeeze of lemon if desired.
Add-Ons & Cheeses (optional finishing)
If adding bacon: sprinkle cooked crumbled bacon over finished protein.
If adding chili: spoon 1/4 to 1/2 cup warmed chili over or alongside the protein.
If adding extra proteins (chicken, steak, shrimp, crab): fold warmed extras gently into the sauced protein and reheat together 30–60 seconds.
If adding sauces extra: drizzle additional 1–2 tbs over plated protein.
For cheddar or nacho cheese: sprinkle shredded cheddar over hot protein and allow 30–60 seconds to melt. For nacho cheese, spoon warm nacho cheese over the top immediately before serving. Sprinkle Parmesan last for a salty finish.