Fried Chicken Sandwich

With onion strings, BBQ sauce, and chili cheese.

Bacon Cheeseburger

With lettuce, chicken, tomato, olives, and peppers.

Greek Salad

Mac and Cheese

Chicken Taquitos

The Bird Bomb Sandwich

BLT with Fried Egg

Brisket Nachos

Sante Fe

Buffalo Chicken Wings

Peanut Burger

Fries

In a bowl, combine buttermilk with salt, paprika, garlic powder, and onion powder. Add the chicken and marinate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In another bowl, mix the flour with black pepper and a pinch of salt. This will be used for breading.

Prepare the Flour Mixture

In a large skillet, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge the chicken in the flour mixture, ensuring it is fully coated. Fry the chicken in hot oil for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Bread and Fry the Chicken

Toast the burger buns lightly. Spread mayonnaise on the bottom half of each bun. Place the fried chicken, add leafy greens and sliced tomatoes on top, and cover with the top half of the bun.

Assemble the Sandwich

Serve the fried chicken sandwiches immediately with a side of pasta salad.

Serve

boneless chicken thighs

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

burger buns

leafy greens (lettuce or spinach)

sliced tomatoes

mayonnaise

Slice the onion into thin rings. Heat oil in a pan over medium heat and fry the onion rings until golden brown and crispy. Remove and set aside.

Prepare the Onions

In the same pan, cook the bacon slices until crispy. Remove and drain on paper towels.

Cook the Bacon

In a bowl, mix the ground beef with salt and black pepper. Shape into two equal patties.

Make the Burger Patties

In the same pan, cook the burger patties over medium-high heat for about 4-5 minutes per side, or until desired doneness.

Cook the Burger Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover the pan to melt the cheese.

Add Cheese

On the bottom half of the burger buns, place the cheese-covered patty, followed by crispy bacon, onion strings, BBQ sauce, and chili. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite side dishes.

Ground beef

Bacon

Cheddar cheese

Onion

BBQ sauce

Chili

Burger buns

Salt

Black pepper

Wash and chop the romaine lettuce, dice the cooked chicken breast, halve the cherry tomatoes, slice the olives, and dice the red bell pepper and cucumber.

Prepare the Ingredients

In a large bowl, combine the romaine lettuce, diced chicken, cherry tomatoes, olives, red bell pepper, and cucumber.

Combine the Salad

Drizzle with olive oil, and season with salt and pepper to taste. Toss the salad gently to combine all ingredients.

Dress the Salad

Serve the salad immediately for the best flavor and texture.

Romaine lettuce

Cooked chicken breast, diced

Cherry tomatoes, halved

Kalamata olives, pitted and sliced

Red bell pepper, diced

Cucumber, diced

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it, and set aside. Reserve some bacon fat in the skillet.

In the same skillet with reserved bacon fat, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, stirring constantly until the mixture thickens. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.

Make the Cheese Sauce

Add the cooked macaroni to the cheese sauce and mix well. Fold in the crumbled bacon and chopped scallions.

Combine Everything

Serve warm, garnished with additional scallions if desired.

Elbow macaroni

Cheddar cheese, shredded

Milk

Butter

All-purpose flour

Scallions, chopped

In a mixing bowl, combine the shredded chicken, taco seasoning, salt, and pepper. Mix well until the chicken is evenly coated with the seasoning.

Prepare the Filling

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are warm and pliable.

Prepare the Tortillas

Place about 2-3 tablespoons of the chicken mixture in the center of each tortilla. Sprinkle shredded cheese on top, then roll the tortillas tightly, securing the filling inside.

Assemble the Taquitos

In the same skillet, heat olive oil over medium heat. Place the rolled taquitos seam-side down in the skillet. Cook for 3-4 minutes on each side until they are golden brown and crispy.

Cook the Taquitos

Remove the taquitos from the skillet and let them cool slightly. Serve with sour cream on the side for dipping.

Shredded cooked chicken

Corn tortillas

Shredded cheese (cheddar or Mexican blend)

Sour cream

Olive oil

Taco seasoning

Preheat the grill or stovetop skillet over medium heat. Season the chicken breasts with salt and black pepper on both sides. Drizzle with olive oil.

Prepare the Chicken

Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

Cook the Chicken

In a separate skillet, cook the bacon slices until crispy. Drain on paper towels.

Slice the sandwich rolls in half. On the bottom half, spread ranch dressing, add a layer of lettuce, followed by the grilled chicken, crispy bacon, a slice of Swiss cheese, and tomato slices. Top with the other half of the sandwich roll.

Serve the sandwiches with a side of pasta salad.

Boneless chicken breast

Swiss cheese

Sandwich rolls

Ranch dressing

Lettuce

Tomato

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove and let drain on paper towels.

In the same skillet, add olive oil if needed and crack the eggs into the skillet. Fry the eggs to your desired doneness, seasoning with salt and pepper.

Fry the Eggs

Toast the slices of whole grain bread until golden brown.

Prepare the Bread

Spread mayonnaise on one side of each slice of toasted bread. Layer with bacon, lettuce, and tomato slices. Top with the fried egg and the second slice of bread, mayonnaise side down.

Cut the sandwich in half and serve immediately.

bacon

large eggs

leafy romaine lettuce

tomato

whole grain bread

olive oil

Preheat your oven to 180°C (350°F). Spread the tortilla chips evenly on a large baking sheet.

Prepare the Base

Layer the shredded smoked brisket over the tortilla chips. Sprinkle the black beans evenly across the top.

Add the Toppings

Combine the cheddar and Monterey Jack cheeses, then sprinkle the cheese mixture generously over the brisket and beans.

Cheese It Up

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and top with sliced jalapeños, dollops of sour cream, and guacamole. Sprinkle chopped cilantro on top.

Garnish

Drizzle with hot sauce as desired and serve immediately while hot.

tortilla chips

smoked brisket, shredded

cheddar cheese, shredded

monterey jack cheese, shredded

black beans, drained and rinsed

jalapeños, sliced

sour cream

guacamole

fresh cilantro, chopped

hot sauce

In a skillet, heat olive oil over medium heat. Add chicken breasts and season with salt, pepper, cumin, and chili powder. Cook for about 7-8 minutes on each side until cooked through. Remove from skillet and let rest.

Chop the red bell pepper and green onions. Drain and rinse the black beans and corn. Chop the cilantro.

Prepare the Vegetables

In a large bowl, shred or cube the cooked chicken. Add black beans, corn, red bell pepper, green onions, and cilantro. Squeeze lime juice over the mixture and stir to combine.

Combine Ingredients

Serve the mixture in bowls or as a filling for tortillas, garnished with additional lime wedges and cilantro if desired.

Chicken breast

Black beans

Corn kernels

Red bell pepper

Green onions

Cilantro

Lime

Cumin

Chili powder

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. Place wings in a large bowl.

Prep the Chicken Wings

Add salt, black pepper, and garlic powder to the bowl with the chicken wings. Toss until the wings are evenly coated with the seasonings.

Season the Wings

Spread the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are crispy and cooked through.

Bake the Wings

In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the hot sauce until well combined.

Prepare the Sauce

Once the wings are done baking, transfer them to a large bowl. Pour the hot sauce mixture over the wings and toss to coat evenly.

Coat the Wings

Serve the buffalo chicken wings with celery sticks and blue cheese dressing on the side.

chicken wings

butter

celery sticks

blue cheese dressing

In a large mixing bowl, combine the ground beef or turkey, peanut butter, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Prepare the Burger Mixture

Divide the mixture into four equal portions and shape them into patties.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 5-7 minutes on each side, or until fully cooked through.

Cook the Patties

Toast the burger buns on the grill or skillet until golden brown. Place a lettuce leaf on each bun, add the cooked patty, top with tomato slices and pickles. Close the burger with the top bun.

Serve the peanut burgers immediately with your favorite side dishes.

Ground beef or turkey

Peanut butter

Worcestershire sauce

Garlic powder

Onion powder

Lettuce leaves

Tomato slices

Pickles

Wash and peel the potatoes. Cut them into thin strips or wedges, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.