Ingredients

• 1 whole turkey (10–14 lbs)
• 1 bottle (about 6 oz) dry brine seasoning (or ¾ cup kosher salt blend)
• 2 gallons sweet tea (or liquid of choice)
• Large brining bag or container

Instructions

1. Place turkey in large container with brine bag. Add dry brine and sweet tea until turkey is submerged.
2. Seal and refrigerate for 12–24 hours.
3. Remove from brine, pat dry, and roast as desired.

Ingredients

• 18 homemade or frozen meatballs (~2 oz each)
• 1 packet au jus gravy mix
• ½ packet ranch dressing mix
• 2 cups low sodium beef broth
• ¼ cup pepperoncini juice
• 6 pepperoncini peppers (optional)
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp heavy cream

Instructions

1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
2. Mix au jus, ranch, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
3. Cook on high 2–3 hrs or low 3–4 hrs.
4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.

Ingredients

• 12 oz dry pasta (penne or rotini)
• 2 (15 oz) jars Alfredo sauce
• 1½ cups water
• 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
• 2 chicken breasts
• 1 tsp Cajun seasoning
• 1 smoked sausage, sliced

Instructions

1. Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
2. Season chicken and place in upper tray. Start cooker for 15 minutes.
3. Add sausage during last 5 minutes to crisp.
4. Stir everything together and serve. Easy cleanup, dishwasher safe!

Ingredients

• 1 lb strip steak, cubed
• 1 bag (about 20 oz) frozen cheese tortellini
• 2 cups mixed vegetables (e.g., bell peppers, onions, zucchini)
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup garlic parmesan sauce
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat griddle to medium heat. Add veggies with olive oil and seasoning. Cook until soft.
2. Add steak to the other side of griddle, season, and cook until browned and medium doneness.
3. Add frozen tortellini and a few splashes of water. Cover to steam and soften for 4–5 minutes.
4. Remove cover, drizzle garlic parmesan sauce, and toss to coat tortellini.
5. Mix everything together and top with Parmesan cheese. Serve hot.

Ingredients

• 1 lb kielbasa or smoked sausage, sliced
• 12 oz penne or rigatoni pasta
• 2 tbsp butter
• 2 tbsp minced garlic
• 1 cup heavy cream
• 2 (8 oz) cans tomato sauce
• 3 tbsp tomato paste
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Chopped parsley (for garnish)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Sauté sausage until browned, then remove from pan.
3. Add butter and garlic to pan. Sauté 1 minute, then add cream, tomato sauce, paste, and seasonings.
4. Simmer for 5 minutes until thickened. Stir in Parmesan.
5. Return sausage and pasta to pan. Toss to coat and garnish with parsley. Serve hot.

Ingredients

• 4 boneless chicken breasts, sliced in half
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups Italian breadcrumbs
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Season chicken with salt and pepper.
2. Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
3. Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
4. Drain on paper towels. Serve hot with lemon wedges or sauce.

Ingredients

• ½ cup mayonnaise
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp sweet pickle relish
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1 lb ground beef
• ½ cup finely diced onion
• 6 small flour tortillas
• 6 slices American cheese
• Salt and pepper to taste

Instructions

1. Mix together mayo, spices, relish, mustard, and vinegar to make Big Mac sauce.
2. Flatten ~2 oz ground beef onto each tortilla. Sprinkle with onions, salt, and pepper.
3. Heat a skillet on high. Spray lightly with oil.
4. Place tortillas beef-side down. Press gently. Cook 2–3 minutes.
5. Flip, add cheese slice, and cook 2 more minutes.
6. Serve folded with Big Mac sauce and optional lettuce or pickles.

Ingredients

• 2 lbs ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 small onion, chopped
• 2 tbsp Worcestershire sauce or ¼ cup ketchup
• 1 tbsp garlic paste or minced garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup ketchup
• ½ cup BBQ sauce
• 2 tbsp yellow mustard

Instructions

1. Preheat oven to 400°F. Mix beef, egg, breadcrumbs, onion, Worcestershire/ketchup, garlic, and seasonings in a bowl.
2. Form into 8 patties and place on a wire rack over a baking sheet.
3. Mix ketchup, BBQ sauce, and mustard. Brush over patties.
4. Bake for 30 minutes. Serve on sandwich buns or toast.

Ingredients

• 2 lbs boneless chicken thighs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all-purpose seasoning
• 1 tbsp butter
• 1 tsp roasted garlic paste
• ½ cup soy sauce
• ½ cup hoisin sauce
• 2 tbsp bourbon (or sub apple juice)
• ¼ cup dark brown sugar (plus extra to taste)
• ½ tsp ground ginger

Instructions

1. Season chicken and grill or pan-fry over high heat for ~7 minutes per side until charred.
2. Let rest, then slice into strips.
3. Sauté garlic paste in butter. Add soy sauce, hoisin, bourbon, sugar, and ginger.
4. Simmer until thickened. Return chicken to pan and cook 10 minutes more.
5. Serve with rice or noodles.

Ingredients

• 1 lb boneless chicken thighs
• 1 tbsp oil
• 1 tbsp butter
• 4 tbsp butter (for Alfredo)
• 5–6 cloves garlic, minced
• 2 cups heavy cream
• 4 oz Parmesan cheese, grated
• 1 tsp dried parsley
• 1 loaf French bread, halved
• ½ stick (4 tbsp) softened butter (for garlic spread)
• 3–4 cloves garlic, minced
• 1½ cups mozzarella cheese, shredded
• Salt, pepper, and Italian seasoning (to taste)

Instructions

1. Season and cook chicken in oil and butter. Rest and chop.
2. Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
3. Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
4. Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.

Ingredients

• 1 cup long grain white rice
• 2 tbsp vegetable oil
• ½ small onion, diced
• 2 cloves garlic, minced
• ½ cup tomato sauce
• 2 cups chicken broth
• 1 lb boneless skinless chicken breast, cubed
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup queso dip (e.g., Gordo’s)
• Fresh chopped cilantro (for garnish)

Instructions

1. Sauté onion and garlic in oil. Add rice and brown slightly.
2. Stir in tomato sauce and broth. Cover and simmer 20 minutes.
3. Season chicken and cook in a skillet until browned and cooked through.
4. Fluff rice and combine with cooked chicken.
5. Top with warmed queso dip and cilantro. Serve hot.

Ingredients

• ½ cup butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup green beans, chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 sheet puff pastry, thawed and cut into squares
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
3. Stir in flour and seasonings. Cook 1–2 minutes.
4. Add broth and milk gradually, stirring until thickened.
5. Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
6. Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
7. Bake for 25–35 minutes until golden brown. Let cool before serving.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• 1 cup queso dip
• 2 tbsp chopped cilantro (optional)

Instructions

1. Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
2. Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
3. Combine roasted potatoes and chicken in skillet. Stir to combine.
4. Drizzle hot queso over top and garnish with cilantro. Serve immediately.

Ingredients

• 1 lb andouille sausage, sliced
• 1 large onion, diced
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 tbsp flour
• 2 tsp Creole seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 4 cups chicken broth
• 2 bay leaves
• 1 lb dry red beans, soaked overnight
• 1 smoked turkey leg (optional)
• Salt and pepper, to taste
• Green onions and parsley, for garnish
• Cooked white rice, for serving

Instructions

1. In a large pot, brown the sliced andouille sausage. Remove and set aside.
2. Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
3. Stir in flour and cook for 1–2 minutes.
4. Season with Creole seasoning, paprika, thyme, salt, and pepper.
5. Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
6. Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
7. Return sausage to the pot, discard bay leaves and turkey bones if used.
8. Serve hot over white rice, garnished with green onions and parsley.

Ingredients

• 1 lb chicken breast
• 1 tsp salt
• ½ tsp pepper
• 1 tsp Italian seasoning
• 2 tbsp minced garlic
• ⅓ cup sun-dried tomatoes
• 2 jars (15 oz each) Alfredo sauce
• 1 lb cooked spaghetti
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan

Instructions

1. Place chicken, seasonings, garlic, sun-dried tomatoes, and Alfredo in crock pot.
2. Cook on low 4 hours until chicken is done. Remove and chop.
3. Return chicken to crock pot. Add cooked spaghetti, mozzarella, and Parmesan.
4. Stir until combined and cheese is melted. Serve warm.

Ingredients

• 1 lb steak (sirloin or ribeye), cubed
• 1 tbsp olive oil
• 1 tsp steak seasoning
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ⅓ cup sun-dried tomatoes, chopped
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp oregano
• ¼ tsp thyme
• ¼ tsp red pepper flakes
• 1 lb gnocchi

Instructions

1. Toss steak cubes with olive oil and seasoning. Air fry at 400°F for 5–7 minutes.
2. In a large skillet, melt butter over medium heat. Add garlic and cook 1 minute.
3. Stir in broth, cream, Parmesan, sun-dried tomatoes, and spices. Simmer until slightly thickened.
4. Add gnocchi, cover, and cook 3–4 minutes until tender.
5. Add cooked steak to skillet and stir to combine. Serve hot.

Ingredients

• 2 tbsp olive oil
• 2 yellow onions, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced
• 2 tbsp minced garlic
• 2 lbs ground beef
• 1 lb spicy sausage
• 6 oz tomato paste
• 14 oz tomato sauce
• 2 cans Rotel (diced tomatoes with green chilies)
• 2 cans kidney beans (or chili beans of choice)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne (optional)
• Salt and pepper, to taste
• 1 can Bush’s Chili Magic (Campfire Style)

Instructions

1. Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
2. Add beef and sausage. Cook 10 mins until browned.
3. Stir in tomato paste and sauce. Cook 2–3 mins.
4. Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
5. Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.

Ingredients

• Rotisserie chicken breast (shredded)
• Charred jalapeños (minced)
• Lime juice
• Garlic powder, onion powder, salt, black pepper
• Mozzarella cheese
• Small flour tortillas
• Butter, garlic, flour
• Chicken stock
• Sour cream
• Cream cheese
• White pepper
• Monterey Jack cheese
• Green onions (for garnish)

Instructions

1. Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
2. Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
3. Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
4. Garnish with green onions and serve.

Ingredients

• Large potatoes
• Oil
• Butter
• Garlic
• Salt
• Fresh thyme, rosemary
• Chicken stock

Instructions

1. Cut potatoes into rounds and shape edges. Sear ends in oil until golden.
2. Remove oil, add butter, garlic, herbs, and baste well.
3. Add chicken stock and roast at 180°C (350°F) for 40–45 mins, basting halfway.
4. Serve tender and buttery.

Ingredients

• Corned beef with seasoning packet
• Brown sugar
• Guinness beer
• Water (as needed)
• Cabbage, potatoes, carrots, onions

Instructions

1. Place corned beef in a pot with seasoning and brown sugar.
2. Pour in Guinness and water to cover. Bake at 350°F for several hours.
3. Add chopped veggies, cover, and return to oven until tender.
4. Slice and serve. Save leftovers for another recipe.

Ingredients

• 3 chicken breasts
• Kosher salt, black pepper, garlic powder, onion powder
• 2 cans cream of chicken soup
• 1 bag frozen mixed vegetables
• ¼ cup chicken broth
• Sour cream
• Store-bought biscuits

Instructions

1. Season chicken and place in crock pot with soup, vegetables, and broth.
2. Cook on low 3.5–4 hrs or high 2 hrs. Shred chicken in crock pot.
3. Add sour cream, mix well. Keep warm until ready to serve.
4. Bake biscuits separately and serve with chicken mixture.

Ingredients

• Shrimp (skewered)
• Oil, Korean spice blend
• Lime juice
• Ramen or udon noodles
• Butter, olive oil
• Garlic, hoisin, soy sauce, gochujang
• Heavy cream
• Parsley, Parmesan cheese
• Green onions, sesame seeds

Instructions

1. Season shrimp, grill or pan-cook, finish with lime juice.
2. Cook noodles. In a pan, mix butter, oils, garlic, sauces, and cream.
3. Add parsley and cheese. Toss in noodles and shrimp.
4. Garnish with green onions and sesame seeds. Serve hot.

Ingredients

• Butter and oil
• Carrots, onion, celery, garlic
• Seasonings (salt, pepper, herbs)
• Fresh thyme
• Mini bow tie pasta
• Rotisserie chicken (shredded)
• Chicken broth
• Heavy whipping cream
• Frozen peas
• Boursin cheese

Instructions

1. Sauté carrots, onion, celery, and garlic in butter and oil.
2. Add seasoning and cook a few more minutes. Stir in thyme and pasta.
3. Add chicken, broth, cream, and peas. Cover and cook until pasta is done.
4. Stir in Boursin cheese until creamy. Serve warm.

Ingredients

• Shrimp (brined)
• Sauce: mayo, sriracha, sweet chili sauce, green onions, optional red chilies
• Dry dredge: flour, cornstarch, salt, white pepper, garlic powder, Korean chili flakes
• Wet batter: ¼ dry mix + vodka
• Oil (for frying)

Instructions

1. Make sauce and season to taste. Set aside.
2. Prepare dry mix. Reserve ¼ and mix with vodka for wet batter.
3. Dredge shrimp in dry, then wet, then dry again.
4. Fry at 350°F for ~2 mins. Drain and serve with sauce.

Ingredients

• 24 oz lean ground beef
• Taco seasoning
• ¼ cup red enchilada sauce
• 1 cup fat-free shredded cheddar
• ½ cup white rice
• 1 cup chicken bone broth
• Cilantro, lime juice
• Low calorie tortillas
• 2 tbsp nacho cheese
• Nonfat Greek yogurt or light sour cream

Instructions

1. Cook beef with seasoning and mix in enchilada sauce and cheese.
2. Cook rice in broth. Add lime and cilantro.
3. Layer tortillas with nacho cheese, rice, beef, yogurt. Roll tightly.
4. Toast in a skillet until golden. Serve warm.

Ingredients

• 1 lb pinto beans
• 2½ lbs smoked pork neck bones
• 1 whole onion
• Morton’s Nature Seasons or seasoning of choice
• Chicken broth (to cover beans)

Instructions

1. Soak beans overnight. Drain and rinse next morning.
2. Add pork bones to crock pot, then beans and onion.
3. Season generously, cover with broth, cook on high 7 hours.
4. Remove bones, shred meat, and serve with cornbread.

Ingredients

• Butter
• Onions (chopped)
• Tomato paste
• Garlic and ginger puree
• Butter chicken seasoning blend
• Fire roasted tomatoes
• Diced chicken breast
• Fat free plain yogurt

Instructions

1. Sauté butter and onions until caramelized.
2. Add tomato paste, garlic, ginger, spices, and roasted tomatoes. Blend until smooth.
3. Add chicken to slow cooker, pour in sauce, and cook according to settings.
4. Stir in more butter and yogurt, let sit 10–15 mins. Serve.

Ingredients

• Flank steak (sliced thin)
• Cornstarch
• Soy sauce
• Rice wine vinegar
• Ginger
• Sesame oil
• Onion, garlic, broccoli florets
• Noodles (spaghetti or lo mein)
• Oyster sauce, honey, cornstarch slurry
• Brown sugar (optional)

Instructions

1. Marinate sliced steak with cornstarch, soy sauce, rice wine vinegar, and ginger.
2. Sear in sesame oil, then remove from pan.
3. Sauté onion, garlic, and ginger. Add broccoli and noodles.
4. Mix sauce: soy, oyster sauce, vinegar, slurry, honey, and brown sugar.
5. Add sauce and beef back to the pan. Toss to coat. Serve hot.

Ingredients

• 10 oz pasta
• 1 kielbasa or smoked sausage, sliced
• 2 tbsp minced garlic
• 1 stick butter
• 1¼ cups heavy cream
• 1¼ cups grated Parmesan cheese
• Salt, pepper, Italian seasoning
• Fresh Parmesan and dried parsley (for garnish)

Instructions

1. Boil pasta until al dente. Drain and set aside.
2. Brown sliced sausage in a pan. Remove and lower heat.
3. Add garlic and butter to pan. Stir until butter melts.
4. Stir in cream and Parmesan. Season and simmer until thickened.
5. Return pasta and sausage to pan and mix to coat.
6. Top with more Parmesan and parsley. Serve hot.

Ingredients

• Frozen corn (2 bags)
• Butter
• Red bell pepper, jalapeños, red onion (diced)
• Lime juice
• Sour cream
• Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
• Queso fresco or Cotija cheese
• Avocados (for guacamole)
• Romaine or iceberg lettuce
• Chicken breasts (4), sliced and marinated
• Chipotle in adobo, olive oil, lime juice, spices, honey

Instructions

1. Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
2. Make guacamole and store with water seal to prevent browning.
3. Chop lettuce and store.
4. Marinate chicken with all listed ingredients. Store overnight.
5. Next day: cook rice, grill chicken, and assemble bowls.

Ingredients

• 1 cup onion, diced
• 2 carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp fresh thyme
• 6 garlic cloves, minced
• 6 tbsp butter
• Salt
• 6 tbsp flour
• ½ cup white wine
• 4 cups chicken stock
• 3 cups cooked chicken
• Chopped parsley
• Puff pastry sheets

Instructions

1. Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
2. Add garlic and cook until fragrant. Stir in flour and cook briefly.
3. Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
4. Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
5. Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.

Ingredients

• Chicken tenders (chopped)
• Fajita seasoning
• Red onion, red/yellow/green bell peppers
• Chicken stock
• Flour tortillas (4 large + 1 trimmed)
• Mexican blend cheese
• Salsa
• Red enchilada sauce (1 can)
• Optional toppings: sour cream, guac, cilantro, extra salsa

Instructions

1. Season and cook chicken and veggies with fajita seasoning and chicken stock.
2. Line a baking dish with tortillas and cheese. Add half the chicken mixture.
3. Add center tortilla, more cheese and salsa, and remaining chicken.
4. Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
5. Cool, slice, and serve with toppings.

Ingredients

• 3 red onions (diced)
• 8 cloves garlic
• 1 can chipotle peppers in adobo (7 oz)
• 1 lb chuck roast (browned)
• 2 lbs ground beef
• 1 lb breakfast sausage
• 4 cans fire roasted tomatoes
• 28 oz tomato sauce
• 5 tbsp Texas chili seasoning
• 1 can beer
• Salt and pepper
• Optional toppings: Fritos, jalapeños, onions, cheese, sour cream

Instructions

1. Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
2. Brown beef and sausage. Drain fat, combine meats and aromatics.
3. Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
4. Smoke on a Traeger at 225°F for 8 hours with pecan wood.
5. Serve with desired toppings.

Ingredients

• 1 lb cooked pasta
• ½ stick butter
• 2 cups white Velveeta, cubed
• 2 cups Colby Jack cheese, shredded
• 1 egg
• 2½ cups milk
• Seasonings (salt, pepper, garlic powder, paprika, etc.)

Instructions

1. Add pasta, butter, Velveeta, Colby Jack, and seasonings to an aluminum pan.
2. Whisk egg with milk, then pour over the pasta mixture.
3. Smoke at 300°F for 1 hour, stirring halfway through. Or bake at 350°F for 30 minutes.

Ingredients

• Beef (sliced thin)
• Broccolini
• Soy sauce, Shaoxing wine, sesame oil, oyster sauce, water
• Sugar, baking soda, cornstarch, black pepper
• Ginger, garlic
• Sesame seeds

Instructions

1. Mix marinade and marinate beef for 30 mins.
2. Steam broccolini. Drain marinade and sear beef in hot oil.
3. Add ginger and garlic. Return broccolini and reserved marinade. Toss to combine.
4. Garnish with sesame seeds and serve.

Ingredients

• Hoagie rolls
• Pizza or pasta sauce
• Pepperoni
• String cheese (sliced)
• Frozen meatballs (defrosted)
• Melted butter (½ stick)
• Garlic powder
• Italian seasoning
• Shredded mozzarella

Instructions

1. Hollow out hoagie rolls. Add sauce, 4 pepperoni slices, string cheese, and meatballs.
2. Top with more sauce, shredded mozzarella, and Italian seasoning.
3. Brush garlic butter on top and bake at 350°F for 20 minutes.

Ingredients

• Pizza dough
• ½ cup pizza sauce
• Deli ham, salami, pepperoni
• 3 cups shredded mozzarella
• Italian seasoning
• 1 tbsp melted butter
• Garlic powder, parsley

Instructions

1. Roll out dough on parchment. Spread sauce, then layer ham, cheese, salami, cheese, pepperoni, cheese.
2. Sprinkle Italian seasoning. Roll tightly and seal seam underneath.
3. Brush with butter, garlic powder, parsley. Cut slits in top.
4. Bake at 400°F for 20 minutes until golden. Cool 5 mins, slice and serve.

Ingredients

• Chicken breasts
• Soy sauce, sriracha, hoisin sauce
• Honey
• Garlic, ginger
• Corn flour + water
• Chicken stock
• Cooked noodles

Instructions

1. Add chicken, sauces, honey, garlic, ginger, corn flour, and stock to slow cooker.
2. Cook on high for 4 hours or low for 8 hours.
3. Add cooked noodles, stir, and serve.

Ingredients

• Andouille sausage (sliced)
• Ramen noodles (with seasoning packets)
• Butter (½ stick)
• Garlic (1 tbsp)
• Spices (to taste)
• Eggs (boiled)
• Water

Instructions

1. Boil eggs for 10 minutes, then chill in ice bath.
2. Cook sausage slices until browned.
3. In a pan, melt butter with garlic and spices. Add seasoning packets and water to dilute.
4. Boil ramen noodles, reserve some noodle water, and add to sauce.
5. Serve noodles with sausage, halved eggs, and sauce poured over top.

Ingredients

• 1/3 cup bourbon
• ¾ cup brown sugar
• ¾ cup soy sauce
• 2 cloves garlic (minced)
• Chicken thighs (boneless, skinless)
• Salt and pepper

Instructions

1. Mix bourbon, brown sugar, soy sauce, and garlic.
2. Place seasoned chicken in crock pot. Pour sauce over top.
3. Cook on low for 6–8 hours or high for 3–4 hours.

Ingredients

• Bone-in, skin-on chicken thighs
• Salt and pepper
• Veggies (any available)
• Rice (for serving)
• Chicken skin and bones (for broth and garnish)

Instructions

1. Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
2. Simmer bones for broth. Season and crisp chicken in rendered fat.
3. Cook veggies in pan fat. Serve chicken and veggies with rice and broth.

Ingredients

• Ground beef (¼ lb per patty)
• Sliced onions
• Butter, oil
• Burger seasoning (salt, pepper, garlic powder)
• Cheese slices
• Burger sauce
• Bread (sandwich slices)

Instructions

1. Caramelize onions in butter and oil. Season and cook until soft and golden.
2. Form ground beef into balls. Smash in hot skillet and season.
3. Flip once crust forms. Add cheese and cover until melted.
4. Assemble patty melts with sauce, cheese, patty, onions, and grill until toasted.

Ingredients

• Chicken thighs
• Salt, pepper, garlic powder
• Fresh ginger (grated)
• 1 egg
• Flour and cornstarch (1:1 ratio)
• Garlic (roughly chopped)
• Sesame oil
• Soy sauce
• Chili garlic paste
• Rice vinegar
• Honey
• Oil (for frying)

Instructions

1. Season chicken thighs with salt, pepper, garlic powder, ginger, and mix with egg.
2. Dredge in a mixture of flour and cornstarch seasoned with garlic powder and salt.
3. Heat oil to 350°F and fry chicken for 2 minutes. Remove.
4. Increase oil to 375°F and fry again briefly for extra crispiness. Drain.
5. Sauté chopped garlic in sesame oil. Add soy sauce, chili garlic paste, rice vinegar, and honey. Reduce.
6. Toss fried chicken in the sauce and serve hot.

Ingredients

• Frozen garlic bread
• Provolone cheese (sliced)
• Deli roast beef (1 lb)
• Au jus seasoning packet
• Water (3 cups)
• Dried parsley (optional, for garnish)

Instructions

1. Bake garlic bread at 400°F for 10 minutes.
2. Simmer au jus mix with water. Once bubbling, remove from heat and add roast beef to warm.
3. Top each garlic bread piece with half a slice of provolone, 3 slices of roast beef, and another half slice of cheese.
4. Return to oven until cheese is melted.
5. Garnish with parsley and serve with au jus for dipping.

Ingredients

• 8–10 onions (yellow/red, sliced)
• 3 tbsp butter
• Kosher salt
• White wine (e.g., Gewürztraminer or Chardonnay)
• 10 oz beef consommé
• 10 oz vegetable or chicken broth
• 10 oz apple cider
• Bouquet garni (thyme, parsley, bay leaf)
• Bread slices (toasted)
• Fontina, mozzarella, or Parmesan cheese
• Lemon juice (optional)
• Cognac (optional)

Instructions

1. Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
2. Deglaze with white wine and reduce.
3. Add consommé, broth, cider, and herbs. Simmer 20 minutes.
4. Add cognac or lemon juice to finish. Remove herbs.
5. Ladle soup into ovenproof crocks, top with toasted bread and cheese.
6. Broil until cheese is melted and bubbly.

Ingredients

• Bacon, chorizo, chicken, pork, beef, hot dogs
• Onions (lots)
• Bell peppers, green onions, tomatoes, cilantro
• Beer (1 bottle)
• Tomato sauce (2 cans)
• Oaxaca cheese
• Tortillas (for serving)
• Lime (for serving)

Instructions

1. Cook bacon, then cook each meat in succession, saving the grease and setting each aside.
2. Cook onions, then add remaining vegetables. Stir everything together.
3. Add beer and tomato sauce. Let simmer and reduce.
4. Top with Oaxaca cheese and serve with tortillas and lime.

Ingredients

• Chicken breast (thinly sliced)
• Rigatoni pasta
• Broccoli (steamed)
• Onion (diced)
• Garlic (minced)
• Butter
• Flour
• Chicken broth
• Heavy cream
• Cheese (shredded)
• Oil, salt, smoked paprika
• Bacon (optional topping)

Instructions

1. Boil pasta until slightly underdone. Set aside.
2. Sear seasoned chicken in oil until cooked. Remove.
3. Sauté onions in butter, then add garlic. Stir in flour and cook briefly.
4. Deglaze with chicken broth, then add cream and simmer to thicken.
5. Cool sauce slightly, then stir in cheese.
6. Combine pasta, broccoli, and chicken. Pour into a baking dish.
7. Top with more cheese, smoked paprika, and bacon. Bake at 350°F for 30 minutes.

Ingredients

• Strip steak (thinly sliced)
• Onion (sliced)
• Bell peppers (2, sliced)
• Montreal steak seasoning
• Olive oil
• Salt, pepper, garlic
• Sour cream
• Extra grande burrito tortillas
• Frozen crispy fries (cooked)
• Queso
• Tapatío hot sauce (optional)

Instructions

1. Sauté onions and peppers in oil with seasoning until soft. Set aside.
2. Cook steak in more oil and Montreal seasoning until done.
3. Warm tortillas and add sour cream, fries, veggies, steak, and queso.
4. Roll burritos tightly and griddle until golden on all sides.
5. Slice and serve with hot sauce if desired.

Ingredients

• Sausage (Schneider or similar, sliced)
• Red bell pepper (chopped)
• Onion (chopped)
• Tomato paste or crushed tomatoes
• Heavy cream
• Spaghetti pasta

Instructions

1. Cook sausage and set aside.
2. In same pan, sauté red pepper and onion until softened.
3. Add tomato, cream, and return sausage to pan.
4. Cook spaghetti, drain, and add to the pan. Mix well and serve.

Ingredients

• Pasta
• Smoked sausage (sliced)
• Onion (sliced)
• Red and green bell peppers (sliced)
• Minced garlic
• Tomato paste
• Chicken broth
• Heavy cream
• Salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, chili powder
• Parmesan cheese

Instructions

1. Boil pasta in salted water. Reserve some pasta water.
2. Sear sausage in batches, set aside.
3. Sauté onion in butter, then add bell peppers and a pinch of salt. Cook briefly.
4. Add garlic, then tomato paste and chicken broth. Simmer.
5. Add heavy cream and all spices. Simmer 10 minutes, stirring occasionally.
6. Add reserved pasta water halfway through to help thicken.
7. Turn off heat, add Parmesan, pasta, and sausage. Mix and serve.

Ingredients

• Ribeye steak (thinly sliced)
• White onion (diced)
• Sweet peppers (diced)
• Salt, pepper, onion powder, garlic powder, seasoning salt
• Egg roll wrappers
• Provolone cheese
• American cheese
• Half and half (for cheese sauce)
• Oil (for frying)

Instructions

1. Sauté onions and peppers in oil until softened. Season and remove.
2. Cook steak in same pan with seasoning. Chop as it cooks.
3. Make cheese sauce: melt American cheese with half and half over low heat. Season.
4. Fill wrappers with provolone, steak, veggies, and roll tightly.
5. Fry until golden brown. Serve hot with cheese sauce if desired.

Ingredients

• Chicken breast (sliced)
• Cajun seasoning
• Olive oil
• Grass-fed butter
• Onion (chopped)
• Garlic (chopped)
• Cooked rice
• Fresh parsley
• Milk
• Light cream cheese
• Parmesan cheese

Instructions

1. Coat sliced chicken with Cajun seasoning and olive oil. Sear in butter until crispy.
2. Set aside. Sauté onion and garlic for 5 minutes. Add more Cajun seasoning.
3. Add cooked rice and parsley. Mix well.
4. Make creamy sauce with butter, Cajun seasoning, milk, cream cheese, and Parmesan. Stir until thick.
5. Divide rice and chicken into 4 servings. Top with creamy sauce.

Ingredients

• Macaroni pasta
• Butter
• Minced garlic
• Paprika, cayenne, chili powder, Creole seasoning, Cajun seasoning
• Crab meat
• Flour
• Milk
• Heavy cream
• Egg yolks
• Cheddar cheese
• Gruyère cheese
• Chives (for garnish)

Instructions

1. Cook macaroni in salted water. Drain and set aside.
2. Sauté garlic in butter. Add spices and crab meat. Mix and set aside.
3. Make a roux by melting butter and whisking in flour. Stir 1–2 minutes.
4. Whisk in milk and heavy cream. Bring to a simmer.
5. Temper in egg yolks, then turn off heat and whisk in cheddar and Gruyère.
6. Combine sauce, crab mixture, and macaroni. Transfer to baking dish.
7. Top with more cheese and bake at 350°F for 25 minutes.
8. Garnish with chives and serve.

Ingredients

• Chicken breast, cubed
• Salt, pepper, garlic
• Buffalo sauce
• Bell peppers and onions (roasted)
• Half-cooked pasta
• High-protein buffalo cheese sauce (blended)
• Center-cut bacon (baked and crumbled)
• Chopped chives

Instructions

1. Roast bell peppers and onions.
2. Add chicken, seasonings, and buffalo sauce to slow cooker with roasted veggies. Cook until tender.
3. Break apart chicken with tongs, add half-cooked pasta, and buffalo cheese sauce.
4. Cook for another 20–30 minutes.
5. Meanwhile, bake bacon at 400°F for 20–30 minutes. Crumble when done.
6. Add bacon and chives. Stir and serve or store.

Ingredients

• 5 strips bacon, chopped
• 8 oz beef chorizo
• 1 bell pepper, diced
• 1 medium sweet onion, diced
• 8 oz thin-sliced beef (e.g., skirt or flank), chopped
• 1 tsp Chipotle seasoning
• 1 cup Oaxaca cheese, chopped
• 1 cup Manchego cheese, chopped
• Corn or flour tortillas

Instructions

1. Crisp bacon, remove and set aside. Cook chorizo until rendered, then add veggies.
2. Cook until soft, add beef and seasoning. Stir until browned.
3. Add bacon back in, stir in cheeses, cover to melt.
4. Warm tortillas, load with filling, and serve.

Ingredients

• 1½ lbs beef (chuck or flank), sliced
• ½ cup soy sauce
• ¼ cup brown sugar or honey
• 1 cup beef broth
• 3 cups broccoli florets
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp sesame oil (optional)

Instructions

1. Add beef, soy sauce, sweetener, broth, and oil to slow cooker. Stir.
2. Cook on low 6 hours. Add broccoli and cook 30 more mins.
3. Stir in cornstarch slurry and cook 10 minutes to thicken. Serve over rice.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 tbsp olive oil
• 3 large russet potatoes, peeled and cubed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 (8 oz) can tomato sauce
• ¼ cup ketchup
• 1 tbsp yellow mustard
• 2 tbsp barbecue sauce
• 1 cup shredded cheddar cheese

Instructions

1. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air fry at 400°F for 20 minutes.
2. Meanwhile, cook ground beef and diced onion in skillet over medium heat until browned.
3. Reduce heat, add garlic, Worcestershire, tomato sauce, ketchup, mustard, and BBQ sauce. Stir and simmer until thickened.
4. Fold in cooked potatoes and mix together. Top with cheese and place in oven or under broiler to melt cheese.

Ingredients

• 32 oz frozen meatballs
• 1 (10 oz) can Rotel tomatoes with green chilies
• 16 oz block Velveeta, cubed
• ¾ to 1 cup heavy whipping cream
• 1 packet taco seasoning
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Add all ingredients to crock pot. Stir after 1 hour.
2. Cook on high 3 hours or low 5 hours, stirring occasionally.
3. Serve over rice, garnish with green onions and optional sour cream.

Ingredients

• 1 lb flank steak, sliced thin
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• ½ tsp baking soda
• ½ onion, sliced
• 3 green onions, chopped (white and green parts separated)
• 4 cloves garlic, minced
• 1 tbsp soy sauce (for sauce)
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sugar
• ¼ tsp MSG (optional)
• Vegetable oil (for frying)

Instructions

1. Marinate beef with salt, white pepper, sesame oil, soy sauce, cornstarch, and baking soda for 10 minutes.
2. Heat oil to 350°F and shallow-fry beef until crispy. Remove and drain.
3. Remove most oil, sauté onions, then garlic, then add sauce ingredients and beef.
4. Add green parts of green onions, toss to coat, and serve over rice.

Ingredients

• 8 oz steak, cubed
• 2 tbsp vegetable oil
• ½ sweet onion, diced
• 2 cloves garlic, minced
• 2 eggs
• 3 cups day-old rice
• 2 tbsp butter
• 2 tbsp soy sauce
• ¼ tsp white pepper
• Salt to taste

Instructions

1. Heat oil in a hot pan or wok. Sauté onion until soft.
2. Add steak and sear until browned. Add butter and garlic.
3. Push ingredients to the side. Scramble eggs in the pan.
4. Add rice and drizzle soy sauce around edges. Season with pepper and salt.
5. Mix all together and serve hot.

Ingredients

• 3–4 lb chuck roast
• 2 tbsp butter
• 1 large onion, sliced
• 1½ cups beef broth
• 12 oz beer (or additional broth)
• 1 packet au jus mix
• 1 tbsp minced garlic
• 2 tbsp Worcestershire sauce
• 6 sandwich rolls (e.g., Jimmy John’s bread)
• 6 slices provolone cheese

Instructions

1. Season roast with salt, pepper, garlic. Sear in butter until browned.
2. Place in crock pot. Sauté onions in skillet, then add broth, beer, au jus, garlic, and Worcestershire. Simmer and deglaze.
3. Pour over roast. Cook on low for 8 hours.
4. Shred meat, place on rolls with cheese. Air fry to melt cheese.
5. Strain juices for dipping. Serve with au jus.

Ingredients

• 1 box cheesy Mexican rice (e.g., Old El Paso)
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 can evaporated milk
• 16 oz Velveeta cheese
• 7 oz canned diced green chilies
• 8 oz shredded pepper jack
• 1 cup shredded sharp cheddar
• 1 cup sour cream
• Spicy ranchero sauce (Taco Bell)
• 4 large burrito-size flour tortillas

Instructions

1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.

Ingredients

Major Ingredients

• 1.5 lbs chicken thighs, bite-sized
• ½ cup flour
• ½ cup cornstarch
• 1 egg
• Water (as needed)
• Neutral oil (for frying)

Minor Ingredients

• Salt and pepper (to taste)
• Dash of sesame oil

Instructions

1. Mix batter ingredients. Coat chicken pieces.
2. Fry chicken in hot oil until golden. Set aside. Optional: double-fry.
3. Make sauce in same pan. Simmer and thicken with slurry.
4. Toss chicken in sauce. Garnish and serve.

Notes

Double-frying boosts crispiness. Use fresh citrus for best flavor. Sauce quantities are flexible.

Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.

Ingredients

Major Ingredients

• 2 chicken breasts
• About 12 oz egg noodles
• 1 bag frozen peas (approx. 10 oz)
• 1 family-sized can cream of chicken soup (22–26 oz)
• 1 cup milk

Minor Ingredients

• 4 tablespoons butter
• 1–2 teaspoons minced garlic
• ½ teaspoon chicken bouillon powder (optional)
• Salt and pepper (to taste)
• 1–2 tablespoons sour cream (optional)

Instructions

1. Cook chicken with salt and pepper. Dice and set aside.
2. Boil egg noodles. Drain and set aside.
3. In skillet, melt butter and sauté garlic. Add peas and heat through.
4. Add cream of chicken soup and milk. Stir until smooth.
5. Add diced chicken back into the pan. Mix well.
6. Season with bouillon, salt, pepper, and sour cream if using.
7. Mix in cooked noodles until fully coated. Serve warm.

Notes

This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.

Ingredients

Major Ingredients

• Thinly sliced chicken (about 1–1.5 lbs)
• Provolone cheese slices (2 per sandwich)
• Bread loaves or sub rolls
• Shredded lettuce (1 bag, 8 oz)
• Tomato (sliced)

Minor Ingredients

• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• Italian seasoning (to taste)
• Mayonnaise (½ cup)
• Red wine vinegar (2 tablespoons)
• Pepperoncini (⅓ cup, sliced)
• Parmesan cheese (⅓ cup + extra for topping)
• Red onion (½, thinly sliced)

Instructions

1. Preheat a skillet over medium heat. Add butter and melt.
2. Add sliced chicken and season with spices. Cook thoroughly.
3. In a bowl, whisk mayo and red wine vinegar with spices to make dressing.
4. Add pepperoncini, Parmesan, red onion, and lettuce to the dressing. Mix well.
5. Preheat oven to 400°F.
6. Slice bread and lay on baking sheet. Add chicken and provolone.
7. Bake for 2–3 minutes until cheese melts.
8. Top with tomato slices, grinder salad, and Parmesan. Serve.

Notes

Seasoning amounts were estimated. Bread and salad mix-ins can be adjusted to taste.

Ingredients

Major Ingredients

• 1 lb chicken breast or thighs, trimmed
• 1 cup barbecue sauce (approx.)
• Slider buns (e.g., King’s Hawaiian, 1 pack)
• Colby Jack cheese slices
• Shredded cheddar cheese (½–1 cup)
• Bacon (6–8 slices, cooked and chopped)

Minor Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon white vinegar
• 1–2 teaspoons Ranch seasoning mix
• 2–3 tablespoons melted butter
• Salt and pepper (to taste)

Instructions

1. Place trimmed chicken in crock pot with garlic, vinegar, BBQ sauce, and seasonings.
2. Cook on low for 4–6 hours until chicken is tender and shreds easily.
3. Shred chicken and stir into sauce.
4. Preheat oven to 350°F.
5. Lay bottom slider buns in a baking dish and top with Colby Jack cheese.
6. Add shredded chicken, cheddar, and bacon.
7. Cover with top buns. Brush with melted butter mixed with Ranch seasoning.
8. Bake for 15 minutes until golden and melty. Serve warm.

Notes

Use leftovers creatively—quesadillas, wraps, or more sliders. Adjust seasoning to your preference.

Ingredients

Major Ingredients

• New York strip steak (1, 1–1½ inches thick)

Minor Ingredients

• Coarse salt (to season)
• Cracked black pepper (to finish)
• Avocado oil (2–3 tablespoons)
• Unsalted butter (2–3 tablespoons)
• Shallots (1–2, halved or sliced)
• Garlic (2–3 cloves, smashed)
• Fresh thyme (a few sprigs)

Instructions

1. Pat steak dry and season with coarse salt.
2. Heat avocado oil in cast iron skillet over medium-high until smoking.
3. Place steak in skillet. Sear 2 minutes per side, flipping once.
4. Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
5. Baste steak with melted butter for 1 minute.
6. Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
7. Slice and serve.

Notes

Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.