• Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside
• Heat a skillet over medium heat, add oil
• Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
• Add in the sun-dried tomatoes, garlic, Italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
• Add in the orzo and water (or broth) and stir
• Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.
• Once the orzo is cooked through, add in the heavy cream and spinach and stir until the spinach is wilted.
• Finally, add in the freshly-grated parmesan cheese and stir one last time.
• Once it’s done, remove it from the heat, serve it immediately, and enjoy!

• Mix olive oil, lime juice, water, sugar, kosher salt, cumin, garlic, smoked paprika, onion powder, chili powder and pepper in a bowl.
• Add chicken, sliced bell peppers and sliced onions to the bowl and toss to coat.
• Marinate for at least 30 minutes or up to 8 hours.

• For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
• For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
• For the Fajitas: While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
• When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
• Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
• Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
• Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

Brining

• Remove excess fat from pork roast, and score fat cap on the top. Combine orange juice, water, rice wine vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves in a large bowl - whisk to combine. Place the pork shoulder in a large stainless steel bowl, and pour marinade over top, making sure it’s completely submerged. Cover and refrigerate for at least 12 hours.

Marinade

• To make mojo marinade: combine olive oil, orange juice & zest, lime juice & peels, oregano, cilantro, mint, garlic, salt, pepper, and cumin, whisking to combine.

Cooking

• Remove pork shoulder from brine and discard brine. Place pork shoulder back into stainless steel bowl, and cover with mojo marinade. Massage marinade into the pork for one minute before covering and refrigerating for 2 hours.
• Remove pork from the marinade, brushing off any large pieces of herbs. Place on a wire rack set in a rimmed baking sheet, brush with marinade, and roast at 350°F for 2 1/2 hours, until pork registers 165°F at its thickest point. Tent the roast with foil and allow to rest for 30 minutes, or refrigerate until ready to use.

• Place Chicken in Crock-Pot.
• Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
• Cook on low 6 hours.
• I split the leg quarters but you don't have to.
• ***If freezing, place all ingredients in gallon-sized freezer bag. Thaw overnight & dump into Crock-Pot, cook on low 6 hours.***

• Preheat the oven to 350 degrees F.
• Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
• Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150 degrees , about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

• Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
• In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
• Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.

• Add chicken, 1 Tablespoon soy sauce or gluten-free tamari, and 1 Tablespoon cornstarch in a bowl then mix to combine.
• Add remaining 2 Tablespoons soy sauce or gluten-free tamari, mirin, chili garlic sauce, brown sugar, rice vinegar, and sesame oil in a bowl then stir to combine. In a separate bowl, stir water into remaining Tablespoon cornstarch then stir into soy sauce mixture. Set sauce aside.
• Preheat 1 Tablespoon oil in a large, nonstick wok or skillet over medium-high heat then add chicken and stir fry until cooked through. Remove to a plate then set aside.
• Heat remaining Tablespoon oil in wok then add zucchini, water chestnuts, and green onions. Stir fry until zucchini is crisp-tender, then add garlic and stir fry for 30 more seconds. Add chicken back into wok then pour in sauce. Simmer until sauce is slightly reduced then let cool slightly before serving over lettuce and topping with chopped peanuts.

• Preheat oven to 475 degrees.
• Put the squash and onion slices on the pan.
• Pour your oil/fat over the vegetables and toss around until coated.
• Season with salt and pepper and add your sage leaves.
• Add sausages to the pan. Roast for 15 minutes or until vegetables are tender.
• Turn on the broiler and sprinkle Romano cheese all over. Broil for 3 minutes or until cheese and sausages are nice and browned.
• Top with green onions, if desired

• Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours.
• After it's finished marinating, place the steak a baking sheet, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it.
• Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa, fresh cilantro and lime wedges.

• Preheat oven to 400°F.
• Combine 1½ tablespoons butter, sage, thyme, lemon zest, salt, and pepper in small bowl and mash with fork. Spread butter mixture all over turkey.
• Place turkey in small roasting pan or large ovenproof skillet; pour ¾ cup broth around turkey and add garlic cloves to pan. Roast turkey, uncovered,basting turkey and turning garlic cloves twice, until turkey is cooked through and instant-read thermometer inserted into thickest part registers 165°F, about 45 minutes. Transfer turkey to cutting board, cover loosely with foil, and let rest 10−15 minutes.
• Meanwhile, remove garlic from pan. Peel garlic cloves. Place roasting pan or skillet with turkey drippings on stovetop over high heat; add garlic cloves, remaining ¾ cup broth, and lemon juice. Bring mixture to boil, scraping bottom of skillet to incorporate drippings; continue boiling until sauce reduces and thickens slightly, mashing garlic to blend into sauce, 2−3 minutes. Remove from heat and strain sauce into small bowl; swirl in remaining 1½ tablespoons butter until melted.
• Cut turkey into about 24 slices and arrange on serving platter; drizzle with any drippings from cutting board. Spoon sauce over turkey or serve on the side; garnish with more fresh lemon zest and chopped sage if desired.

• Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
• Lightly toast pine nuts in a skillet. Set aside.
• Puree peppers with pine nuts. Set aside.
• Cook pasta according to package directions.
• In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
• Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
• Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

• Generously season the chops with salt and pepper on both sides. Set aside.
• In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side.
• Transfer to a plate and set aside. Let chops rest for 3 minutes.
• Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream.
• Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.
• Serve the chops with the apple mixture spooned on top

• Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces.
• Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.
• Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.
• In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to desired degree of doneness. Remove steaks and set aside.
• Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately. Yields about 3 ounces of steak and 1/4 cup of gravy per serving.

• Cook pasta according to package directions, being careful not to overcook.
• In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
• Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
• Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
• Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
• Eat it out of the serving bowl. Faint. Repeat as needed.