MARRY ME CHICKEN

Serves 4

This is typically made with thinly sliced chicken breasts, but I used thighs because I like them better. You can do whatever you want - but using thighs or even thin cut breast lets this cook beautifully in one pan on the stove top. You can use whole breasts if you want, but will need to put the entire pan into the oven to let them finish cooking through.

1.5 pounds boneless, skinless chicken thighs, or

1.5 pounds boneless skinless chicken breasts, sliced in half horizontally to make them thinner

BFF seasoning (our Kosher salt, coarse ground black pepper & granulated garlic combo)

About 1 cup all-purpose flour

4 ounces diced pancetta or thick cut bacon

2 tablespoons butter

1 tablespoon extra-virgin olive oil

1 small onion, sliced

3 garlic cloves, finely chopped

1.5 tablespoons tomato paste

1 tablespoon Dijon mustard

1 cup chicken stock

1 cup heavy whipping cream

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon red pepper flakes

½ cup grated Parmesan

3 ounces sun-dried tomatoes in oil, sliced

1/3 cup chopped fresh basil

• Season both sides of chicken with the BFF, dredge both sides in flour shaking off excess, then put on a plate and set aside

• Heat a large pan over medium high heat add the pancetta - cook until just getting crispy, remove and set aside – there shouldn’t be much grease, but if there is you can leave about a tablespoon of it

• Add the butter and olive oil,and when melted put in the chicken and cook until golden brown on each side, 3-4 minutes, then flip and repeat - remove and set aside

• Reduce the heat to low, add the onions and cook until translucent, approx 3 minutes, then add the garlic stirring until fragrant

• Put in the tomato paste and Dijon, stirring into the onions about 2 minutes

• Add the chicken stock, cream, oregano, thyme, red pepper flakes, parmesan, sun dried tomatoes and pancetta

• Cook over a low simmer, stirring often until it begins to thicken, 3 - 4 minutes

• Stir n the basil, then put the chicken back into the pan, and when heat through, probably another 3-4 minutes, you’re good to go…and get married

3 STIR FRY SAUCES

Remember, that even though I show proteins with the sauces - it could be anything. Don’t want shrimp - sub it out for chicken. Don’t eat meat, let tofu be your friend. Btw, tofu should be your friend whether you eat meat of not. Watch the vid, and the recipes are below:

Garlic Sauce – with Shrimp

Sauce:

5 cloves garlic, minced

2 tablespoons soy

2 tablespoons rice vinegar

1/4 cup chicken broth

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon sambal or chili crunch

1 tablespoon cornstarch

1 tablespoon oil

 1 cup snow peas

1 red holland or jalapeno pepper, diced small

1 pound large peeled and de-veined shrimp, 21/25’s would be perfect

Kosher salt

Diced green onion for garnish

• Combine sauce ingredients in a small bow, mix well and set aside

• Put a pan over medium high heat and add a tablespoon of oil

• When almost smoking put in the snow peas and cook until crisp tender, 3-4 minutes then and add the diced pepper and cook another minute or 2

• Add the shrimp, and cook stirring often until almost done, 2-3 minutes , then add the sauce and continue cooking until slightly thickened and the shrimp and veggies are beautifully coated - season to taste with salt

• Garnish with green onions

Honey Sriracha Sauce – Cashew Chicken

Sauce:

3 tablespoons honey

2 tablespoons soy

1 - 2 tablespoons sriracha

1 tablespoon cornstarch

Neutral oil

1/2 cup whole cashews

1/2 large green pepper, thinly sliced

1/2 large yellow onion

2 large cloves garlic, minced

1 tablespoon ginger, finely chopped

1 pound boneless, skinless chicken, cut into small bites

Kosher salt

• Combine sauce ingredients in a small bow, mix well and set aside

• Heat 1/2 tablespoon of oil, and when hot add the cashews – cook, stirring often until golden, season lightly with salt & pepper - then remove from pan and set aside

• Add a little more oil, then the onions and peppers and cook stirring often until just softened, 3-4 minutes

• Now add the garlic and ginger, and when fragrant put in the chicken

• Cook, stirring often (It is called a STIR fry) until the chicken is just cooked through, then add the sauce and cashews

• Mix, season to taste with salt and after about a minute when the sauce is thickened and everything is coated, you’re done

• Garnish with green onions

Thai Peanut - with Beef

Sauce:

1/4 cup hoisin sauce

1/4 cup peanut butter

1 teaspoon sesame oil

1/4 ish cup water

1 tablespoon chili crunch

1 tablespoon dark soy

Juice of one lime

Oil

1 pound of your favorite steak, sliced into thin bites

1/2 large yellow onions

1/2 large red pepper

Kosher salt

2 packs instant ramen noodles

Diced green onion & sesame seeds for garnish

•  Combine sauce ingredients in a small bow, mix well and set aside

• Heat about a tablespoon of oil in a large pan and when just starting to smoke, add the beef

• Cook, stirring constantly until just done, probably no more than a minute - remove and set aside

• Return pan to the heat, add a bit more oil then the onion and pepper - cook until just softened, 3-4 minutes

• While the vegetables are cooking, add the noodles to a pot of boiling water

• Add the beef and any juices to the veggies, give a good stir, then add the drained noodles

• Mix well, add the sauce and continue stirring to combine, season to taste with salt and after about a minute when the sauce is thickened and everything is coated…we can eat. I mean you can eat

Remember, that even though I show proteins with the sauces - it could be anything. Don’t want shrimp - sub it out for chicken. Don’t eat meat, let tofu be your friend. Btw, tofu should be your friend whether you eat meat of not. Watch the vid, and the recipes are below:

Spaghetti and Meatballs

There’s a lot going on here, but it’s well worth it. You start by making the meatballs, then the sauce, then the pasta. Oh, and the garlic confit bread at th every bottom is optional, but shouldn’t be. So take your time, and you will be deliciously rewarded.

8 ounces ground beef

8 ounces ground pork

1/4 cup ricotta

1/4 cup shredded Parmesan

1/3 cup pork panko bread crumbs

2 large garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper*

½ teaspoon red pepper flakes

1 large egg

• Put all meatball ingredients into a large bowl, and using your hands - mix well

• Shape into approximately 24 small, round meatballs - about half the size of a golf ball

• Heat a couple tablespoons of olive oil in a medium pot over meat, and carefully add the balls

• Cook, turning gently until just browned, about 3 minutes then remove to a plate and set aside

• Remove all but a couple tablespoons of oil from the pot

Sauce

1 medium yellow onion, diced

3 large cloves garlic, minced

One 28-oz can whole peeled tomatoes

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot

1 tablespoon sugar

1 tablespoon dried oregano

About a teaspoon each of Kosher salt and coarse black pepper to taste - and don't be shy about the salt for sure

• Put pot back on the heat, turn to medium and add the onion - cook until just softened, about 4-5 minutes, then add garlic and cook another minute or so - just until fragrant

• Add the tomato paste, and stir in well allowing to cook a minute before adding the tomatoes with their liquid, squishing each one with your hand to break it up as you add them

• Now add the vinegar, red pepper, sugar and oregano and salt & pepper - stir really well, combining everything

• Bring sauce to a boil, then turn down heat, cover and let simmer on low about 30 minutes

• Stir sauce well, then add the resting meatballs, keep at a low simmer 15 to 20 minutes

Pasta

2 cups all purpose flour

3 large eggs

3/4 teaspoon kosher salt

1/2 tablespoon olive oil

• Dump the flour into a large mound on your work surface, and make a valley in the middle

• Cracks eggs in a small bowl, and then into the middle of the flour, add the salt & oil

• Your goal now is to gently beat the eggs in the middle of the flour, then slowly incorporate bits of the flour wall into the middle (watch the video here) - but try not to break the wall. It’s not the worst thing in the world, but keeping it contained will make it much more manageable. Just keep going until it won’t run everywhere and starts becoming a shaggy pile

• Now you can start kneading with your hands: get into whatever sort of ball you can, and go for about 10 minutes (watch it here). Feel free to use a little extra flour on the work surface and the dough as you start.

• After about 10 minutes, it should become a smooth, beautiful ball, thst springs back when you gently poke it with your finger.

• Wrap the ball in cling film, and let rest 30-60 minutes

• If using a pasta rolling attachment, set the dial to the lowest number

• Cut the bll into 1/3’s or 1/4’s and flatten just a bit to about a 1/2 inch oval

• Put through the machine 2 times, then fold the edges in (like this) to make it slightly more even

• Then continue running through the machine until your desired thinness - either 6 or 7

• Now you can switch to whatever shape you want to cut the sheet into, and you’re almost there

• When cut, put the pasta onto a plate or baking sheet that’s been lightly dusted with flour, and add a little flour to the top of each pile as you add them so they wont stick

• Repeat with remaining pasta

When ready to assemble…

• Take some of the meatballs and sauce, and put them into a wide pan, and heat over medium

• Bring a large pot of heavily salted water to a boil, and cook the noodles only about a minute and half

• Sdd the pasta directly to the heating sauce, mix well adding a little of the pasta water if you’d like it slightly thinner, then plate

• Top with extra parmesan

Garlic Confit Toast

1 cup whole, peeled garlic cloves (with the little butt end cut off)

Olive oil

1/2 stick softened butter

1/3 - 1/2 cup parmesan

3 tablespoons chopped curly parsley

Baguette, sour dough, French - whatever ya got really

• Put the cloves into a small pot, and pour in enough oil to cover

• Put on medium, and bring to a light simmer

• Cook, about 30 minutes or until just beginning to get light brown

• Preheat broiler to hight

• Drain into a heat proof bowl - but keep the oil! Let it cool, then keep covered in the fridge for a couple weeks and use for anything

• When the garlic is cool, put it into a small bowl with the butter, parm, parsley - mix well

• Slice baguette and spread with with the buttery goodness

• Place under the broiler until golden brown and bubbly

How to Spatchcock

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How Else to Use Chimichurri

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What the Cover Almost Looked Like

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STEAK & CREAMY MUSHROOM PASTA

Pasta with a creamy mushroom sauce - good. Pasta with a creamy mushroom sauce - amazing. Not to mention it’s all pretty damn easy.

COOKING THE CHUCK

Seasoning

3 tablespoons granulated onion

2 tablespoons granulated garlic

2 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon coriander

1 tablespoons brown sugar

The Steak

One 3 pound chuck steak

Neutral oil

• Combine seasoning ingredients, and mix well to combine

• Remove steak from fridge, and dry well with paper towels

• Oil lightly, then season liberally with the mixture and let sit 15-20 minutes

• Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes

• Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat

• Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you there without guessing

• Remove from the grill, cover loosely with foil and let rest 10-15 minutes

 Creamy Mushroom Pasta with Steak

Neutral oil

10 ounces cremini mushrooms, sliced

4 cloves garlic, minced

2-3 tablespoons vermouth

1 can condensed mushroom soup

½-3/4 cup milk, to make it as thick or thin as you like

2 tablespoons soy sauce or soy paste

Kosher salt & pepper

¾ pound cooked pasta, btw tagliatelle would be perfect

¼ cup grated Parmesan cheese

Parsley for garnish

• Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown

• Put in a teaspoon more oil, then the garlic and stir until fragrant

• Add minute – then the vermouth, and wait until mostly evaporated

• Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper

• Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out

• Plate, top with a little more Parmesan, parsley and sliced steak

CHUCK STEAK & FRITES

Here’s the move: cook ta bog chuck steak and use for this tonight. But tomorrow, turn it into a billion other things, like this Creamy Mushroom Pasta, or these crazy good Steak Breakfast Tacos.

COOKING THE CHUCK

Seasoning

3 tablespoons granulated onion

2 tablespoons granulated garlic

2 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon coriander

1 tablespoons brown sugar

The Steak

One 3 pound chuck steak

Neutral oil

• Combine seasoning ingredients, and mix well to combine

• Remove steak from fridge, and dry well with paper towels

• Oil lightly, then season liberally with the mixture and let sit 15-20 minutes

• Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes

• Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat

• Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing

• Remove from the grill, cover loosely with foil and let rest 10-15 minutes 

Steak Frites

3 potatoes

Beef tallow or oil for frying

Kosher salt

Leftover grilled chuck

Horseradish aioli, see recipe below

• Peel potatoes, cut into fries and soak 30 minutes in cold water

• Heat beef tallow to 325

• Drain and dry potatoes well  

• Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain

• Turn oil up to 375, and cook potatoes until crisp and golden brown

• Remove, let drain, then season with kosher salt

• Serve with the sliced, grilled chuck and horseradish aioli

Horseradish Aioli

½ cup mayo

1 tablespoon prepared horseradish

2 teaspoons Dijon

1 clove garlic, minced

1 teaspoon lemon juice

Kosher salt

Parsley

• Combine all ingredients in a small bowl and mix well to combine

• Use or refrigerate

CHUCK STEAK BREAKFAST TACOS

Cook a steak once, but use it a bunch of ways - like these super-delicious tacos. And of course you could always scramble the eggs, but the yolk adds flavor in it’s own tremendous way.

COOKING THE CHUCK

Seasoning

3 tablespoons granulated onion

2 tablespoons granulated garlic

2 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon coriander

1 tablespoons brown sugar

The Steak

One 3 pound chuck steak

Neutral oil

• Combine seasoning ingredients, and mix well to combine

• Remove steak from fridge, and dry well with paper towels

• Oil lightly, then season liberally with the mixture and let sit 15-20 minutes

• Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes

• Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat

• Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing

• Remove from the grill, cover loosely with foil and let rest 10-15 minutes 

Chuck Steak & Fried Egg Tacos

¼ cup sour cream

¼ cup salsa verde

Juice of ½ lime

½ teaspoon cayenne

Pinch kosher salt

Corn tortillas

Eggs

Leftover grilled chuck, thinly sliced

Avocado, diced

Thinly sliced radishes

Cotija cheese

Cilantro

• Combine sour cream, salsa, lime juice, cayenne & salt – mix well and set aside

• Cook eggs to your liking (one egg for each taco)

• Grill tortillas until nicely marked

• Build: spread some sour cream mix on a tortilla, add the egg, some steak, avocado, radish slices, cotija and finally garnish with cilantro

Rig Pie

Spicy sausage ragu and a luxuriously smooth pesto & parmesan bechamel - need I say more? Oh, and there’s cheese.

1 1/2 pounds dried rigatoni, the larger ones

Olive oil

1 large carrot

1 stalk celery

1/2 large onion, any color is fine really

1 pound spicy Italian sausage

2 teaspoons dried Italian seasoning

1 teaspoon red pepper flakes

2 cloves minced garlic

28 ounce can crushed tomatoes

Kosher salt & coarse ground pepper

4 tablespoon butter

4 tablespoons all purpose flour

2 cups whole milk

1/2 teaspoon garlic powder

1/3 cup grated Parmesan cheese

2 tablespoons basil pesto

1 cup shredded mozzarella cheese

• Cook pasta in a lot of boiling, salted water 9 minutes, drain well, then put into a large bowl and gently toss with about a tablespoon of the oil - set aside to cool

• Chop carrot, celery and onion into medium chunks, and blend or process until finely chopped up - set aside

• Heat a large pan over medium/high heat, add a tablespoon of oil and the sausage

• Cook, breaking up into very small pieces just until there’s no more red, 4-5 minutes

• Add the carrot mixture, and stir through well to combine

• Then add the Italian seasoning and red pepper flakes - mix well and let cook a couple minutes

• Make a place in the middle, add a teaspoon of oil and the garlic - and after about 30 seconds when it becomes super fragrant, mix it in

• Add the tomatoes, a teaspoon of salt and a half teaspoon of pepper, stir well to combine then turn down to a low simmer and leave 15 - 20 minutes to let the flavors build

• Preheat oven to 400

• Let’s make the bechamel: in a small pot melt the butter, then whisk in the flour a little at a time, stirring well all the way (we don’t want a lumpy bechamel)

• Now start whisking in the milk a little at a time until it’s all been incorporated - no lumps

• Add a good pinch salt & pepper and the garlic powder - whisk well

• Leave to simmer on low until it thickens, then stir in the parmesan and pesto - damn it’s getting good - mix well

• Grease a spring form pan, and start standing up the now cooled rigatoni, until the pan is completely filled

• Now drizzle the bechamel evenly over the rigatoni, try to drizzle some into the rigatoni tubes

• Spoon the sausage ragu over the top of the bechamel until covered - you prob won’t use it all, and that’s fine, because it freezes well and you can use it for about a thousand other things

• Cover with foil and bake 15 minutes

• Remove the foil, and top evenly with the mozzarella, and return to the oven uncovered for 15 minutes

• Remove, and let rest loosely covered with foil another 15 minutes or so to firm up a bit before cutting

CHUCK - STEAK 3 WAYS

If steak is not one of the most versatile foods ever, I don’t know what is. And to prove it, we cook one steak then make it into 3 different meals: Steak & Fried Egg Tacos for breakfast, Steak Frites for lunch and a Creamy Mushroom & Steak Pasta for dinner. Chuck steak - it’s what’s for breakfast, lunch & dinner.

COOKING THE CHUCK

Seasoning

3 tablespoons granulated onion

2 tablespoons granulated garlic

2 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon coriander

1 tablespoons brown sugar

The Steak

One 3 pound chuck steak

Neutral oil

• Combine seasoning ingredients, and mix well to combine

• Remove steak from fridge, and dry well with paper towels

• Oil lightly, then season liberally with the mixture and let sit 15-20 minutes

• Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes

• Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat

• Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing

• Remove from the grill, cover loosely with foil and let rest 10-15 minutes

• Use in the recipes below

Steak & Fried Egg Tacos

¼ cup sour cream

¼ cup salsa verde

Juice of ½ lime

½ teaspoon cayenne

Pinch kosher salt

Corn tortillas

Eggs

Leftover grilled chuck, thinly sliced

Avocado, diced

Thinly sliced radishes

Cotija cheese

Cilantro

• Combine sour cream, salsa, lime juice, cayenne & salt – mix well and set aside

• Cook eggs to your liking (one egg for each taco)

• Grill tortillas until nicely marked

• Build: spread some sour cream mix on a tortilla, add the egg, some steak, avocado, radish slices, cotija and finally garnish with cilantro

Steak Frites

3 potatoes

Beef tallow or oil for frying

Kosher salt

Leftover grilled chuck

Horseradish aioli, see recipe below

• Peel potatoes, cut into fries and soak 30 minutes in cold water

• Heat beef tallow to 325

• Drain and dry potatoes well  

• Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain

• Turn oil up to 375, and cook potatoes until crisp and golden brown

• Remove, let drain, then season with kosher salt

• Serve with the sliced, grilled chuck and horseradish aioli

Horseradish Aioli

½ cup mayo

1 tablespoon prepared horseradish

2 teaspoons Dijon

1 clove garlic, minced

1 teaspoon lemon juice

Kosher salt

Parsley

• Combine all ingredients in a small bowl and mix well to combine

• Use or refrigerate

Creamy Mushroom Pasta with Steak

Neutral oil

10 ounces cremini mushrooms, sliced

4 cloves garlic, minced

2-3 tablespoons vermouth

1 can condensed mushroom soup

½-3/4 cup milk, to make it as thick or thin as you like

2 tablespoons soy sauce or soy paste

Kosher salt & pepper

¾ pound cooked pasta

¼ cup grated Parmesan cheese

Parsley for garnish

• Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown

• Put in a teaspoon more oil, then the garlic and stir until fragrant

• Add minute – then the vermouth, and wait until mostly evaporated

• Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper

• Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out

• Plate, top with a little more Parmesan, parsley and sliced steak

Crispy Garlic

Use this for pretty much anything - like in a salad or eggs, or on this ridiculously good Garlic Butter Rice.

2 head garlic, peeled and chopped in a very small dice

1 cup neutral oil, like avocado or vegetable

Kosher salt

• Heat oil to approximately 275 degrees, and carefully add garlic

• Cook, stirring often util just starting to brown evenly

• Carefully pour through a strainer into a heatproof bowl

• Drain on paper towels, season with a pinch of salt

• Store in a sealed container in the fridge

• You can also strain the oil, and keep sealed in the fridge about 2 weeks

Garlic Butter Rice

This will and should be your new best friend - because of how good it is, plus it can go with anything. And you don’t have to, but def should make the crispy garlic below to go on top. This will be amazing with the Indian Butter Chicken, recipe here.

1/4 cup butter

1/3 cup yellow onion, finely diced

2 tablespoons minced garlic

2 cups jasmine rice

3 cups chicken broth

Kosher salt & coarse black pepper

Crispy garlic, see recipe below

Parsley for garnish

• Heat a pot (with a tight fitting lid) over medium heat and add 2 tablespoons of the butter and diced onion - cook until just beginning to soften, 3-4 minutes

• Then add the garlic, and cook stirring until super fragrant, 30-45 seconds

• Add the rice, mix really well to get all the grains coated in the garlic butter deliciousness, then add the broth and stir well

• Bring to a simmer, then turn down the heat and cover with the lid

• Cook 15-18 minutes, or until the broth is gone

• Let sit 5 minutes before stirring in the remaining butter - season to taste with salt & pepper

• Serve with crispy garlic and chopped parsley

CRISPY GARLIC

2 head garlic, peeled and chopped in a very small dice

1 cup neutral oil, like avocado or vegetable

Kosher salt

• Heat oil to approximately 275 degrees, and carefully add garlic

• Cook, stirring often util just starting to brown evenly

• Carefully pour through a strainer into a heatproof bowl

• Drain on paper towels, season with a pinch of salt

• Store in a sealed container in the fridge

• You can also strain the oil, and keep sealed in the fridge about 2 weeks

Air Fryer Dinners

 We love the air fryer, and especially how quick and simple it makes things.

Chicken Parmesan

Serves 2

1 chicken breast

Kosher salt & pepper

Italian seasoning

1 cup panko bread crumbs

1 cup flour

2 beaten eggs

¼ cup softened butter

1 tablespoon chopped garlic

1 tablespoon chopped parsley

½ cup shredded parmesan cheese

1/8  to ¼ teaspoon red pepper flakes

Kosher salt and coarse ground black pepper

1 Italian or French roll, about 6 inches long

¼ cup marinara sauce, or any tomato based sauce

½ cup parmesan cheese

2 tablespoon Italian seasoning

2 eggs

4 tablespoon mozzarella cheese

• Preheat the Air Fryer to 350 degrees

• Flatten chicken breast to approximately 1/8 inch thick – cut into 2 pieces

• Season 1 side of each salt, pepper and Italian seasoning

• Put flour, eggs and panko onto 3 bowls or plates

• Dip both sides of each piece of chicken into the flour, then into the egg and finally into the panko – coat well

• Spray bottom of air fryer with cooking spray, add the chicken side by side, spray the top and close up - cook 3 1/2 minutes

• While it cooks, combine the butter, garlic, parsley, about 1/3 cup of the Parmesan, red pepper flakes and a pinch of the salt & pepper – mix well to combine

• Slice roll lengthwise, and spread with butter mixture

• After the 3 ½ minutes, flip chicken over, spray again, add the bread to a rack above the chicken and cook another 3 1/2 minutes

• Remove bread, but add some of the marinara to each piece of chicken, ½ the mozzarella to each and top with remaining parmesan

• Cook an additional 2 minutes, or until bubbly and starting to brown

• Swerve with the bread

Bean Cheese & Shrimp Burritos with Mexican Street Corn

Serves 2

Burrito

4 ounces raw shrimp, chopped into smallish pieces

Oil

1/8 teaspoon each chipotle chili powder and cumin

Kosher salt and coarse ground black pepper

¾ cup refried beans

2 tablespoons diced green chilis

¾ cup shredded Monterey jack cheese

2 – 8 inch flour tortillas

• Preheat the air fryer to 400 degrees

• Put shrimp in a bowl with about a teaspoon of oil and the chili powder, cumin and a pinch of salt & pepper

• Add to air fryer and cook 2-3 or until just done

• Remove to a bowl and add the beans, chilis and ½ cup of the cheese – mix well

• Put ½ the mixture on each tortilla, top with remaining Monterey jack and roll up burrito style

• Cook until beautifully heat thru and cheese is melty, 4-5 minutes

Street Corn

2 tablespoons melted butter

3 teaspoons chili powder

½ teaspoon garlic powder

Kosher salt and coarse ground black pepper

2 ears of corn, shucked and husked

½ lime

¼ cup mayo

¼ cup shredded Parmesan

• Preheat air fryer to 400 degrees

• Combine butter, 2 teaspoons of the chili powder, garlic powder and a good pinch salt & pepper – brush on the ears of corn

• Cook 11 minutes, remove

• Squeeze lime juice over each ear, season with a little more salt, then brush with mayo, sprinkle with remaining chili powder and sprinkle with Parm

Mongolian Beef with Bacon & Egg Fried Rice

Serves 2

6 thick cut pieces bacon, diced

2 cups cold rice

2 beaten eggs

3 tablespoons oyster sauce

3 tablespoons soy paste

1 teaspoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 red jalapeno, diced small

3 green onions, finely chopped

Preheat air fryer to 400 degrees

Add bacon and cook until almost crispy, prob 4-5 minutes

While it cooks, combine rice, eggs, oyster and soy sauce in a large bowl, mix well and set aside

When bacon is ready, add the garlic, ginger, jalapeno and green onion – mix and cook 2 more minutes

Then add the rice mixture, stir well and cook 10 minutes, stirring every 2 minutes

Mongolian Beef

¾ pound steak

1/4 corn starch

Cooking oil spray 

Sauce

2 tablespoons soy paste

2 tablespoons soy sauce, or ¼ cup sauce if no paste

1 tablespoon water

1 tablespoon each minced garlic and ginger

3 tablespoons brown sugar

1 tablespoon neutral oil

Diced green onions and sesame seeds for garnish

Preheat air fryer to 400 degrees

Put steak in freezer 30-45 minutes, then thinly slice against the grain

Put in a bowl and add cornstarch – mix well to coat and set aside

Spray the fryer with cooking spray, and add a layer of beef – not touching and spray the top lightly

If you have a rack, another layer or repeat the process

Cook 6 minutes, and remove to a bowl

While it cooks, combine sauce ingredients in a small bowl and mix

When the beef is done, remove to a plate and put sauce into the air fryer – cook 2 minutes or until thickened, then add the beef and mix well to coat

Serve with rice

Arby's (Hush Puppy) Fish Strips

3/4 cup cornmeal, plus 1/4 cup for dredging

1/2 cup flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

Kosher salt and coarse ground black pepper

1 egg

1/4 cup grated yellow onion

1/2 cup milk

1 pound fresh cod, cut into 2 ounce pieces

1 cup all purpose flour for dredging

1 tsp Creole seasoning (optional)

Oil for frying

Tartar Sauce

 3/4 cup Greek yogurt

1 1/2 tablespoons chopped fresh dill

3 tablespoons finely diced dill pickle

1/2 teaspoon Worcestershire sauce

1 tablespoon lemon juice

• Combine 3/4 cup cornmeal, flour, sugar, baking powder and a good pinch of salt & pepper in a medium bowl - mix well

• In a separate bowl, beat the egg and mix in the onion and milk, then pour that into the dry mixture and stir well to combine - set aside 10 minutes

• Make the tartar sauce - put all ingredients in a medium and mix well - refrigerate

• Heat oil to approximately 375 degrees

• Put the flour, 1/4 cup cornmeal, Creole seasoning (optional) and a good couple pinches salt & pepper on a large plate, and mix well

• Coat both sides of the fish in the flour mixture, then dip into the batter and gently lower into the hot oil - gently

• Cook until golden brown & crispy, about 4-5 minutes - then remove to a rack to drain

• Serve with the tartar sauce

Crispy Garlic

Garlic is great. But crispy, light golden brown fried garlic is sensational. It’s a textural thing, that’s sweeter than regular garlic and just makes everything better.

2 heads garlic

1 cup neutral oil

Kosher salt

That’s it

• Bust open the heads of garlic, and peel each clove

• Chop all the garlic into small pieces, and by small I mean like 1/16th of an inch pieces. But whatever size you chop to - try to make them approximately the same size, so they cook at the same time

• Heat the oil in a small pot to 275 degrees, and add the garlic

• Cook, stirring often until just becoming light brown then (because the oil is crazy hot) pour though a strainer into a bowl that won’t melt (like metal or ceramic)

• Once strained, put the garlic onto paper towels to dry, and sprinkle lightly with salt

• Save the oil (once cooled) in a sealed container in the fridge - it’ll keep 2 weeks and you can use it for so many things

• Put the garlic into a sealed container into the fridge as well

• Use on everything

Chicken Bacon Ranch Fries

Daaaaaaaaamn, these are so good it’s nuts. And while I’m always up for a cheat, it’s really the homemade ranch that makes these. So resist the urge to grab the store bought stuff, they jst won’t be as good.

Serves about 6 people

Chicken & Rub

1.5 teaspoons each: dried thyme, garlic powder, dried oregano, cayenne, smoked paprika, kosher salt and coarse ground black pepper

Neutral oil

2 chicken breasts

Ranch

1/2 cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk

3 tablespoons each chopped fresh parsley, dill & chives

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon each Kosher salt & fresh ground black pepper

Juice of ½ lemon

3/4 pound bacon, cooked and crispy

Approximately 32 ounces cooked and crispy fries

• Make the rub: put the thyme, garlic powder, oregano, cayenne, paprika, salt and pepper in a small bowl - mix well

• Flatten chicken breasts to an even thickness, brush lightly with oil and season both sides with the mixture - set aside

• Make the ranch by combining all ingredients in a medium bowl and mixing well to combine, refrigerate until ready to use

• Heat grill or griddle to medium high, and cook chicken until beautifully blackened and cooked to approximately 160, remove and let rest loosely covered with foil - the temp will rise a few more degrees

• Serve away: put some fries in a bowl, drizzle with a little ranch, top with some chicken, some bacon and finally a little more ranch

Pineapple Coconut Margarita

Makes 2, probably. And by probably, I mean potentially one.

1/4 cup kosher salt

5 ounces blanco tequila

2 ounces pineapple juice

1 ounce coconut milk

Zest of 1 lime  

Juice from 1/2 lime

• Pour salt on a small plate, and zest lime over the top

• Slice lime in half, then cut a few wedges from 1 half

• Rub cut side of lime around rim of glasses, then dip into salt/lime zest - look how beautiful, set aside

• Put ice in a shaker and add the tequila, pineapple juice, coconut milk and juice from 1/2 a lime - close lid and shake well

• Pour into glasses, then squeeze and drop in a lime wedge

The drink came from this video, where we made an simple, but insanely good teriyaki burger. Have a watch:

Honeymoon Teriyaki Burger

Makes 3

Honeymoon because we had this in Oahu on the beach almost everyday of our honeymoon. And you’ll find the Pineapple Coconut Margarita recipe here.

1 1/4 cup water

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons honey

1 large clove of garlic, finely minced

1 teaspoon fresh ginger, finely minced

2 tablespoons cornstarch

3 burger buns

1 pound ground beef

4 green onions, diced

1 tablespoon soy, or thick soy if you have it

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

 3 pineapple rings

• Lets make the teriyaki sauce first: put one cup of water in a small pot and add brown sugar, soy, honey, ginger & garlic - stir well to mix and bring to a simmer

• Mix remaining 1/4 cup water with cornstarch well, then stir into simmering sauce

• Stir well and it’ll thicken over a couple minutes, set aside until ready to use - btw it’ll keep a week or so in your fridge

• Combine ground beef, diced green onion, soy and salt & pepper in a large bowl - mix to combine and shape into 3 patties

• Clean & heat grill to medium high - use cooking spray

• Put on pineapple slices and patties - and cook pineapple until well marked on both sides

• Cook patties on the first side and when you flip, start basting with the teriyaki sauce - cook until both sides are done to your liking - saucing as you go

• Grill buns, and build burger - bottom bun, mayo (maybe add a little more sauce to the mayo first), patty, pineapple, lid