1 1-2 lbs hamburger
1 packet taco seasoning
1/2 yellow onion diced small
1 red bell pepper
1/2 red onion
1 bunch cilantro
1 tbsp lime juice
6 slices habanero cheese
Place burger into bowl and add in half a diced yellow onion and taco seasoning. Mix well then patties into 6 burgers. Place into a medium high grill and grill until done to your liking. We like ours a little pink so we do about 5 minutes per side. Then we add cheese and set onto plate. You should also slice half of the red pepper in thick slices width wise and slice onion strips with the other half of the yellow onion. Drizzle them with olive oil and place into the grill when you start the burgers. I like to add in jalapeños 4 sliced lengthwise and grill those also but you will get lots of heat! But we like it that way! While burgers and veggies are cooking dice your half a red onion, the jalapeño, half the red pepper into small pieces and chop cilantro. Place into a bowl and then add the lime juice and season with salt to taste. Slice the avocado so it’s ready to top.
To assemble: place burger onto a bun or into a flour tortilla (we throw them on the grill to crisp and heat just for a few minutes) then add the roasted red peppers and onion, the PICO we made and then the avocado! Then enjoy!!!!
1 pound boneless skinless chicken breasts cut into 1 inch pieces
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
salt and pepper to taste
1 red bell pepper
1 yellow bell pepper
2 small zucchini
1 red onion cut into 1 inch piece
1 tablespoon chopped parsley
Dice chicken into 1 inch cubes.
Then cut peppers, red onion and zuccinnis into 1 inch pieces.
Then mix olive oil. soy sauce, honey, and garlic in bowl. Pour over chicken and veggies. Let marinade at least 30 minutes.
Soak the skewers so they dont burn.
Place chicken and peppers on skewer and grill on medium heat until chicken is cooked through.
serve with side salad and rice if you would like.
4 Chicken breast
1 tsp oregano
1 tsp basil
2 roma tomatoes
Fresh cilantro 4 tbsp
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing
1 box couscous
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.
Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.
For balsamic dressing place into a pan and bring to a boil reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl.
Make 1 box cous cous
To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM!
Pork Ribs 1-2 slabs
1 tbsp Garlic Salt
1/2 cup Apple cider vinegar
4-6 Corn on the cob
2 cups mixed greens
1- 24oz sweet baby rays original
Get a big pot and put the pork ribs whole into pot then add the apple cider vinegar, garlic salt and then fill the rest of pot with water to cover ribs. Bring to a boil and let boil on low for 45 minutes. This makes the ribs so juicy and fall off the bone. You will be having your family beg for more.
For the corn soak corn for an hour in water with the husks on.
Turn on your grill and then place the ribs on and add a layer of sweet baby rays. Then let start to carmalise then flip and add sauce to other side. Repeat this process until you have a nice thick layer of gooey sauce.
Add the corn to the grill and grill for 10-15 minutes.
Make your salad while the corn is cooking make sure to rotate the corn a few times.
Sweet baby rays
First fill pot with apple juice and 1 tsp garlic salt place ribs in and boil for 45 minutes. Remove and place on hot grill. Cover both sides with sweet baby rays and keep layering with sauce and turning until sauce is thick and sticky on each side. Remove and enjoy! Seriously so amazing!
King crab legs
Jumbo shrimp uncooked
5 lbs red potatoes split
1 large sweet onion
6 eats fresh corn
Old bay seasoning
In a large pot bring 8 cups of water to a boil. Add 8 tbsp old bay seasoning. add potatoes and chopped sweet onion, boil until potatoes start to soften then add the shrimp and crab legs and boil another 5-6 minutes. Break each eat of corn in half and add boil another 4 minutes or until corn is cooked. Drain liquid and dump into large pan or newspapers on table. I like to top with butter and mix around! Then let people grab and enjoy! One pot easy quick dinner!!!
3-6 portabello mushrooms
2 15 oz Alfredo sauce jars
3 cloves garlic
2 cups Cous cous
Red pepper either roasted or you roast
Fresh Parmesan cheese 1/2 cup and a little more for toping
Fist take mushroom and remove stems then brush with olive oil and sprinkle with garlic salt and bake @400 degrees for 5 minutes. Cook cous cous as directed and set aside. chop the stems of the mushrooms, 1/2 white onion and garlic cloves and sauté in olive oil. Once veggies are tender add to cous cous along with 1/2 cup Parmesan cheese and salt/pepper to taste. Take cous cous mixture and top mushrooms then top with Parmesan cheese and broil until cheese is crispy on top. Remove and top with roasted red peppers and fresh parsley. Enjoy!
1 large eggplant
1 sweet onion
1 can roasted red peppers
1 jar marinara sauce I used Prego
Panko bread crumbs
First you will need to slice eggplant into 1/2 inch slices. Place on paper towels and salt both sides of eggplant and cover with paper towels let sit for 30 mins to allow water to drain from eggplant. Pat dry and wipe of salt. In a plate add 1 cup flour and coat both sides of eggplant. Beat eggs in bowl and drop flour coated eggplant in bested eggs. In separate bowl add 2 cups panko crumbs 1 tsp oregano and 1 tsp basil and a few shakes of garlic salt and mix. Lastly drop egg coated eggplant into panko crumbs and coat generously. In skillet heat olive oil and fry both sides until golden brown, it only takes a few seconds on each side so watch closely not to burn. Place onto a sheet pan lined with tin foil. Place in preheated oven at 350 for 15 minutes. Slice up onions and fry. Slice roasted red peppers and set aside. Remove eggplant from oven and pat off any extra oil. Then stack two eggplants side by side overlapping a little. Top eggplant with onions and red peppers and then add two tbsp marinara sauce and top with fresh mozzarella slices. Sprinkle with dried basil and place back into oven at 425 degrees until cheese is melted and starting to turn golden brown. Remove and sprinkle chopped fresh basil on top and enjoy! Can serve on crusty bread, pasta or place inside bread as sandwich.