4 buns, toasted with butter in a skillet or on a grill pan.
1. Cook the beef, onion and pepper in a skillet over medium-high heat breaking the beef up as you cook it, drain excess grease if you want to.
2. Add the garlic and cook for a minute.
3. Add the mixture of the corn starch and broth, followed by the ketchup, Worcestershire sauce, steak seasoning and cook until the sauce thickens a bit, about 3-5 minutes.
4. Place the provolone on top of the beef mixture, then put the skillet under the broiler until it has melted. Mix the cheese into the meat.
In a medium bowl, add wings and toss with olive oil, garlic powder, onion powder, paprika and salt and pepper.
Place them in an even layer in the air fryer basket. Cook them in batches. Cook for 10 minutes at 390 degrees. Flip the wings and cook for another 10 minutes or until crispy on the outside and they an internal temperature of 165 degrees.
Honey Buffalo Sauce
In a small bowl, whisk buffalo sauce, honey, and Worcestershire sauce. Toss the hot wings in the sauce and serve with lime wedges and chopped parsley or cilantro.
Heat a large nonstick pan over medium-low heat. Place 5 slices of cheese in between two slices of bread (two on each side and one in the middle of one slice). Spread about 1 tablespoon butter on each exterior side of the bread. Place the first side in the pan (cooking in batches if necessary) and “dome” with an inverted large metal bowl or pan lid to create the proper vortex of heat. I use an electric, non-stick skillet with a glass lid. It works great! Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
Cut and slowly separate. It’ll be a cascade of hot molten yellow lava, ooey-gooey, good ol’ American cheese goodness! Serve with the Tomato Soup.
Tomato Soup:
Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!
Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the meat to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
Make the filling: Combine the ricotta, mozzarella, Parmesan, the eggs, salt and pepper and the remaining parsley and basil. Stir to combine.
Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons of the ricotta filling followed by the meat mixture and a little bit of sauce on each lasagna noodle, then roll them up so that the cheese and meat is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and Parmesan.
Heat some butter in non-stick pan over medium heat and Grill turkey breast stack without separating until the meat is golden brown on both sides, remove and set aside.
Butter the bread lightly on one side of each slice.
Place in pan, butter-side down.
Place a slice of Swiss cheese on un-buttered side, put turkey on the cheese, Sprinkle with salt (optional).
Place bacon strips on the turkey and Stack tomato on top of bacon, Top off with remaining sourdough slice, buttered side up.
Dill pickle chips, sliced onion and sauteed mushrooms, for serving (optional)
1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.
4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.
Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.
Heat oil in a large skillet over medium-high heat. Cook the onion until soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring frequently.
Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and pepper, to taste. Mix everything together over low heat for a couple of minutes.
Warm the tortillas in the microwave for 60 seconds in damp paper towels or a tortilla warmer pouch.
Spread 1-2 tablespoons of enchilada sauce over the bottom of the baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.
Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, and sour cream.
Enchilada Sauce
2 tablespoons ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups low sodium chicken broth
3 tablespoons canola oil
3 tablespoons all-purpose flour
In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.
Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.
Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.
1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken in batches; cook until golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
2. Add onion and celery to the pot; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pot. Bring to a boil. Return chicken and drippings to the pot. Add carrots, bay leaves and Italian seasoning. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, cut meat into bite-sized pieces. Return meat to the pot. Stir in parsley. Adjust seasoning with more salt and pepper, if needed. Discard bay leaves.
2 pounds of boneless skinless chicken breasts cut into chunks
2 cups of canned pineapple chunks
2 small red bell peppers cut into 1 inch pieces
2 small green bell peppers cut into 1 inch pieces
2 medium red onions cut into 1 inch pieces
Cilantro, chopped, for garnish
Lime wedges, for squeezing
In a medium bowl combine the ketchup, brown sugar, soy sauce, pineapple juice, rice vinegar, ginger and sesame oil. Season to taste with salt and pepper.
Place the chicken in a large resealable bag and pour half of the over the chicken; reserve the remaining marinade in the refrigerator, for basting. Marinate the chicken for at least 1 hour or up to 4 hours.
Soak 4 long bamboo skewers in cold water for 20 minutes.
Heat your grill to medium-high heat.
Thread the chicken, pineapple, bell peppers and red onion alternately onto the skewers. Drizzle the skewers with the olive oil and season with salt and pepper.
Grill for 5 minutes, or so, on each side. Brush the marinade all over each kabob and grill for one minute more on each side. Serve immediately, garnish with cilantro and lime wedges.
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