Category Archives: Uncategorized

In a large bowl, toss romaine with Caesar dressing.

Add Parmesan, croutons, and garlic pepper.

Serve immediately, optionally topped with grilled chicken.

Heat oil in a large skillet or paella pan. Sauté onion and garlic until soft.

Stir in rice and smoked paprika. Toast 1–2 minutes.

Add broth, saffron, and bay leaf. Bring to boil.

Reduce heat to low, cover, and simmer 15 minutes.

Add seafood and peas; cook 10 minutes until seafood is cooked through.

Let rest 5 minutes. Garnish with lemon and parsley.

Place eggs in saucepan, cover with water. Bring to a boil.

Turn off heat, cover, and let sit 10 minutes.

Drain, cool, and peel. Slice in half, remove yolks.

Mix yolks with mayo, mustard, seasoning, salt, and pepper.

Fill egg whites with yolk mixture. Top with extra seasoning.

Mix soy sauce, honey, garlic, ginger, and Five-Spice in a bowl.

Rub or marinate pork chops in mixture for at least 15 min.

Heat oil in a skillet over medium-high heat.

Sear pork chops 5–7 minutes per side until golden and cooked through.

Let rest 5 minutes before serving.

Rinse lentils under cold water.

In a pot, heat oil. Sauté onion, garlic, cumin, and turmeric until fragrant.

Add lentils, tomato, and water. Bring to boil.

Reduce heat, simmer uncovered 20–25 minutes until lentils are soft.

Add salt to taste and garnish with cilantro.

Preheat grill or cast iron pan to high heat.

Rub steaks with olive oil, then season with paprika, cumin, salt, and pepper.

Grill 3–4 minutes per side for medium-rare, or adjust to desired doneness.

Rest 5 minutes before serving.

Rub pork with Ancho Chipotle Rub and a pinch of salt. Place in a slow cooker.

Add onion, garlic, orange juice, and broth.

Cook on low for 6–8 hours or high for 3–4 hours, until pork is tender.

Shred meat and return to the juices.

Warm tortillas. Fill with pork and desired toppings.

Toss meat in fajita seasoning.

Heat oil in a skillet over medium-high. Add meat, cook 4–5 min, transfer to plate.

Add peppers and onion to skillet; cook until tender-crisp.

Return meat to skillet, stir; remove from heat.

Divide rice into bowls; top with meat and veggies.

Garnish with avocado, cilantro, and a lime squeeze.

In a pot over medium heat, sauté onion in oil until translucent (5 min).

Add garlic, chili powder, and cumin; cook 1 min until aromatic.

Stir in beans, broth, and tomatoes.

Bring to a simmer; cook 15 min.

Use a potato masher to mash half the beans for texture.

Season with salt and pepper; garnish with cilantro.

Preheat oven to 375 °F (190 °C).

Pat chicken dry; rub with oil, thyme, rosemary, salt, and pepper.

Stuff cavity with lemon halves and garlic.

Place on a rack in a roasting pan, breast-side up.

Roast 1h 15–20 min, or until internal temp reaches 165 °F (74 °C).

Rest 10 min before carving.