In a large bowl, combine egg, onion, celery, panko, wing sauce, oregano and salt & pepper, to taste. Add beef and sausage. Mix lightly but thoroughly. Shape into a loaf in a greased baking dish or on a sheet pan.
Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake until a digital probe thermometer reads 160°, 20-30 minutes longer. Let stand 5 minutes before slicing.
1 (1 ounce) package taco seasoning mix or homemade
1 (10 ounce) can refried beans (Optional)
1 (6 ounce) can sliced black olives (Optional)
1 (4 ounce) can diced green chiles
½ cup salsa
15 taco shells or tortilla chips, broken up, or more to taste
2 cups shredded Cheddar cheese or Monterey Jack
Toppings: Sour cream, chopped tomato, cilantro, hot sauce
Preheat the oven to 375 degrees F. Coat a 9×13-inch baking pan with cooking spray.
Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease.
Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Reduce heat to low. Add refried beans, olives, green chiles, and salsa; cook and stir until warmed through, 3 to 4 minutes.
Arrange ½ broken taco shells or tortilla chips into the prepared baking dish; layer ½ ground beef mixture over broken taco shells.
Sprinkle ½ cheese over top. Repeat layers once more.
Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes. Top with your favorite toppings. Serve hot and enjoy!
Flour tortillas, cilantro, avocado, radishes and lime wedges, for serving
Preheat oven to broil with rack positioned 6 inches from heat source. Place poblanos on a baking sheet; broil until charred, about 6 minutes per side. Transfer to a large bowl, and cover with plastic wrap. Let stand 10 minutes. Using a paper towel, rub off skins from poblanos. Discard skins, stems, and seeds. Slice and set aside.
Heat oil in a 12-inch skillet over medium-high. Add chorizo; cook, stirring often, until crumbled and cooked through, about 6 minutes. Add onion; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and poblanos; cook 2 minutes. Add tomatoes, beans, salt, oregano, and pepper. Bring to a simmer over medium. Cook, stirring often, until thickened, about 10 minutes.
Decrease heat to medium-low. Crack eggs into mixture in skillet about 1 inch apart. Cover and cook until egg whites are set but yolks are still runny, about 8 minutes. Remove from heat. Garnish with pepper, queso fresco, and cilantro. Serve with flour tortillas, sliced avocado, cilantro, lime wedges and sliced radishes.
2 pounds flank steak or skirt steak, excess fat removed
For the tacos
16 corn tortillas, warmed (or flour tortillas)
1/2 medium onion, finely diced
1/2 cup chopped cilantro
1 cup crumbled cotija cheese
lime wedges, for serving
other optional toppings: guacamole, pico de gallo, red or green salsa, hot sauce, roasted tomato salsa
For the carne asada marinade
In a medium bowl, whisk together all of the ingredients except for the steak.
Place the steak in a large baking dish or gallon size Zip-Loc bag and pour the marinade on top. Turn the steak a few times until it’s completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy due to the acidity in the marinade.
Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
Preheat grill or griddle (Blackstone) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.
For the tacos
Place a heaping spoonful or two of carne asada onto warm tortillas.
Top with diced onions, chopped cilantro, crumbled cotija cheese and a spritz of fresh lime juice. Serve with more of your favorite toppings.
Grilled Asian Chicken Thighs with a Spicy Peanut Sauce
8 bone in, skin on chicken thighs, excess fat trimmed
6 cups water
1/2 cup chili-garlic sauce
1 cup honey
2 Tablespoons soy sauce
1/2 cup soy sauce
3 Tablespoons Sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
Kosher salt and fresh-ground pepper, to taste
Toasted (in a dry skillet) sesame seeds, for garnish
Green onion, minced, for garnish
Peanut Sauce, for dipping, recipe follows
Lime wedges, for squeezing
Fresh cilantro leaves, for garnish
Trim the excess fat from the chicken thighs, but leave the skin on.
In a large glass bowl, combine water, salt, chili garlic sauce and the honey. Stir until the salt is dissolved. Add the thighs to a gallon size Ziploc bag then pour the marinade over the chicken and chill for 30 minutes or up to 4 hours.
To make the basting sauce, in a small bowl, combine the chili garlic sauce, soy sauce, sweet soy sauce, sriracha, honey, vinegar, and ginger and mix well.
Heat the grill to medium high. Pat dry the thighs with a paper towel and season them with salt and pepper. Grill the thighs 15-25 minutes, turning as needed. Do not let them catch on fire and burn. Don’t walk away from the grill and watch them carefully. When the thighs reach a golden color, around 155 F, baste them with sauce, turning as needed until the thighs are glossy, well coated and reach 165 F.
Remove to a serving platter and garnish the thighs with the toasted sesame seeds, cilantro leaves and green onions. Serve with the peanut sauce, for dipping and the lime wedges, for squeezing.
Peanut Sauce
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp rice wine vinegar
4 Tbsp sesame oil
1 1/2 tsp grated ginger
1–2 tsp Sriracha, or to taste
3 Tbsp light brown sugar
2–4 Tbsp warm water, for thinning, if needed
In a bowl add all of the ingredients, except the water and whisk to combine.
If the mixture needs to be thinned, add 2-4 Tbsp of warm water and stir to combine
Store the mixture in an air tight jar for up to 2 weeks. Does not need to be refrigerated.
6. Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
7. Use enough oil to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
8. Raise heat to 325 degrees F.
9. Do not allow oil to go over 325 degrees F.
10. Place chicken skin side down into the pan.
11. Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
12. The oil should come half way up the pan once the chicken is added.
13. Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
14. The internal temperature should be right around 170-175 degrees for dark meat, 165 for breasts.
15. (Be careful to monitor temperature every few minutes).
16. Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
17. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven, which is very moist and will ruin your beautiful chicken crust!
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
Taste and season with salt and pepper. Discard bay leaf and serve over cooked egg noodles.
You can also do this in a crock-pot. Cook on low for 6-8 hours.
1 lb Italian sausage, casings removed and crumbled
2 cloves garlic, minced
8 oz of your favorite mushrooms, sliced or coarsely chopped
1 cup dry white wine
3/4 cup heavy cream
1/2 tsp red pepper flakes
Kosher salt and fresh-ground pepper, to taste
1/4 cup fresh parsley, finely chopped
1/2 cup Parmesan cheese, grated
Minced parsley and grated Parmesan, for serving
Cook pasta according to package instructions for al dente, in heavily salted water. Reserve 1 cup of the pasta water when draining. Don’t rinse the pasta.
While the pasta is cooking, heat a large saute pan over med/high heat and add olive oil.
Add sausage and cook until browned and cooked through, 10-12 minutes.
Add garlic and cook 1 minute, then add the mushrooms, stirring well. Continue to cook about 5 minutes, stirring frequently so the garlic doesn’t burn.
Add the white wine and cook until reduced by half, about 5 minutes.
Add cream and about 1/2 cup of the reserved pasta water (you can add more if needed as it cooks). Stir in the red pepper flakes, salt, pepper, parsley, and Parmesan. Cook until the sauce has thickened, adding more pasta water if needed.
Add the cooked pasta and toss well.
Top with a sprinkle of parsley and Parmesan to serve.
In a large skillet, cook ground beef over medium heat until browned. Add garlic, onion, oregano, parsley, black pepper, chili powder, salt, and taco seasoning. Stir well to combine and cook for 2-3 minutes.
Add black beans and black olives to the skillet and stir to combine.
Spread 1/4 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Take one tortilla and spoon 1/2 cup of beef filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour remaining enchilada sauce over the top of the rolled tortillas.
Sprinkle cheddar cheese over the top of the enchiladas.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
