Avocado Deviled Eggs

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Prep Time: 10-15 minutes

Cook Time: 40 minutes

Servings: 4-8

Ingredients

• 8 Bun Length Beef Hot Dogs (you can substitute your favorite dog), butterflied
• 8 Bun Length Hot Dog Buns
• 1 lb. ground chuck
• 1/2 yellow onion, finely chopped
• 1/5 red bell pepper, finely chopped
• 1 8 oz. can tomato sauce
• 1 Tablespoon chili powder
• 2 teaspoons granulated garlic
• 2 teaspoons smoked paprika
• pinch of red pepper flakes (optional)
• salt and pepper to taste
• 16 slices pepper jack cheese (you can substitute your favorite cheese)
• 1 cup grated Monterey jack cheese (you can substitute your favorite melty cheese)
• Toppings I used: pickled jalapeño slices, your favorite guacamole (I did a quick avocado with salt, sour cream and red pepper flakes mashed together), chopped onions (I used green onions as that is what I had). Other options could be crushed tortilla chips, fried onions, pickled red onions...literally the sky is the limit to make this your own.

Directions

• Brown ground chuck, onion and red bell pepper, stirring well for about 10 minutes until beef is browned and veggies are tender.
• Add tomato sauce and seasonings, stirring well. Allow mixture to bubble for about 10 minutes; reduce heat to simmer and cook for at least 30 more minutes (this will get only better the longer you simmer it...if it gets too thick, you can thin it with a little water).
• Meanwhile, preheat the oven to 400F degrees.
• Toast buns in the preheated oven for about 10 minutes, taking care not to brown.
• Cook hot dogs on your grill or on a grill pan (pressing them to make sure full contact with grill) until just seared on the outside (you're looking for good, charred grill marks).
• Top each bun with 2 slices of pepper jack cheese, a dog, chili, Monterey jack cheese, guacamole, jalapeños and onions (again make it your own with your favorite dog toppings).

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 1-2

Ingredients

• 6 whole wings
• salt and pepper to taste

Sauce:

• 2 Tablespoons gochujang
• 1 Tablespoon mayonnaise
• 1 Tablespoon minced ginger
• 1 Tablespoon minced garlic
• 1 teaspoon agave nectar
• 1 teaspoon powdered sugar
• pinch of red pepper flakes (optional)
• 1 Tablespoon sesame oil

Garnish: sliced green onions and sesame seeds

Directions

• Season the wings on both sides with salt and pepper.
• Insert the crisper plate into the big batch container. Arrange the wings ins a single layer on the crisper plate.
• Attach the power pod and press the mode button and select "air fry". Set timer to 20 minutes and press start. Flip the wings halfway through.
• Meanwhile, combine the sauce ingredients in a small bowl and stir to combine well.
• When the wings are done, remove to a large bowl, toss and coat thoroughly with the sauce.
• Return the coated wings to the container on the crisper plate and select the "air fry" mode again. Air fry for 5 minutes or internal temperature has reached 165F degrees.
• To serve, sprinkle green onions and sesame seeds over the top.

Prep Time: 10 minutes

Cook Time: 12-16 minutes

Servings: 24 cookies

Ingredients

• 1 package (16 oz) refrigerated Pillsbury Ready to Bake! Reese's Peanut Butter Cookie Dough (24 Count)
• 1/4 cup sanding sugar (you can substitute regular granulated sugar)
• 24 milk chocolate Hershey Kisses, unwrapped

Directions

• Heat oven to 350F degrees. 
• Shape each dough round into a ball and roll in sugar. Place on ungreased cookie sheets, place balls 2 inches apart. 
• Bake 12 to 16 minutes or until golden brown. 
• Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookies crack around edges (be careful to not push all the way through the cookie. 
• Cool 2 minutes on the cookie sheet then remove from cookie sheets to cooling racks. 
• Cool completely before serving, about 20 minutes. Cool at least 2 hours before storing cookies.

Prep Time: 15 minutes

Cook Time: 2 hours and 30 minutes

Servings: 4

Ingredients

• 1 Tablespoon ancho chili powder
• 1 Tablespoon sugar
• 1 teaspoon smoked paprika
• 2 teaspoons kosher salt (if using table salt reduce to 3/4 teaspoon)
• 1/4 teaspoon coriander
• 1 1/2 lb. pork belly, skin-off
• 12 corn tortillas fried crisp (you can use store bought, just heat in a 350F degree oven for 5 minutes)
• Topping options: guacamole, jalapeno (thinly sliced), cabbage (thinly sliced), cotija cheese, diced tomatoes, lime wedges or whatever your favorite topping is.

Directions

• Preheat oven to 350F degrees. Combine all spice rub ingredients in a small bowl.
• Pat pork belly dry with paper towels and score the top (fat side) about 1/4 inch deep in a diamond pattern.
• Rub spice mixture over pork belly on all sides making sure to get it into the scored areas, too. You'll have a nice thick coating.
• Place an oven proof rack on a rimmed, parchment lined baking sheet and place seasoned pork belly (fat side up) on top of rack.
• Place in center of preheated oven and roast for 30 minutes. After 30 minutes reduce heat to 300F degrees and continue roasting for 2 more hours, or until you can easily insert a knife without resistance.
• When pork belly is done, remove it from the oven and wait 5 minutes before dicing into cubes.
• Assemble your tostada to your preference and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 20

Ingredients

• 4 graham crackers
• 1 cup mini marshmallows or marshmallow bits
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon corn starch
• 10 Tablespoons unsalted butter (room temperature)
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chunks

Directions 

• Preheat oven to 350F degrees.
• Roughly chop the graham crackers, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie, but they will puff up and get a bit messy if you don't halve them.
• Combine the flour, salt, baking powder, baking soda and cornstarch in a bowl then whisk together and set aside.
• Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and beat until combined. Scrape the bowl down and mix once more.
• Gradually add flour mixture to butter mixture, beating on low speed until just combined.
• Add the marshmallows, chocolate chunks and graham crackers to the dough and mix on low until just combined (do not over-beat).
• Refrigerate dough for an hour or more.
• Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake at 350° for 10-12 minutes until they are golden and set.
• Leave on pan to cool completely.

Prep Time: 5 minutes

Cook Time: 10-22 minutes

Servings: 4

Ingredients

• 6 snow crab clusters, or 4-8 king crab legs (or literally, as many as you want, just put on more sheet pans)

Directions 

Snow Crab Legs (Fresh/Thawed - preferred method):

• Preheat oven to 375 degree F.
• Place crab legs on a parchment-lined baking sheet in a single layer. Try not to overlap them as this may increase baking time.
• Place in the preheated oven, middle rack, for 10-15 minutes.
• Remove and carefully touch to ensure they are hot to the touch. If they aren't hot, simply place back in the oven for 5 minute increments until they are warmed through.
• Serve immediately with melted butter.

Snow Crab Legs (Frozen):

• Preheat oven to 375 degree F.
• Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
• Place in the oven, middle rack, for 15-20 minutes.
• Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
• Serve immediately with melted butter.

King Crab Legs (Fresh/Thawed - preferred method):

• Preheat oven to 375 degree F.
• Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
• Place in the oven, middle rack, for 15-20 minutes.
• Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
• Serve immediately with melted butter.

King Crab Legs (Frozen):

• Preheat oven to 375 degree F.
• Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
• Place in the oven, middle rack, for 18-22 minutes.
• Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
• Serve immediately with melted butter.

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

• 8 slices gluten free deli sliced sourdough bread
• thousand Island dressing (see recipe below)
• 8 slices Swiss cheese
• 8 slices deli sliced corned beef
• 1-1 1/2 cup sauerkraut, drained
• butter, softened
• Thousand Island Dressing Recipe:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 Tablespoon white vinegar
• 2 teaspoons sweet pickle relish
• 1 teaspoon shallot, finely minced
• 1/8 teaspoon salt
• 1 dash black pepper
• pinch of red pepper flakes (optional)

Directions 

• Gather all ingredients and preheat a large griddle or skillet over medium heat.
• Spread one side of bread slices evenly with thousand Island dressing.
• On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.
• Place sandwiches, butter-side down on the preheated griddle and butter the top of each sandwich with more butter.
• Grill until both sides are golden brown, about 5 minutes per side (if you need a little help melting the cheese, add about a tablespoon or so of water and cover the pan.

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Servings: 2

Ingredients

• kosher salt
• 8 oz pasta (bucatini or spaghetti)
• 2 teaspoons freshly cracked black pepper (plus more for serving)
• 1 Tablespoon olive oil
• 2 Tablespoons unsalted butter (cubed)
• 1 cup grated Parmigiano-Reggiano
• 1/4 cup finely grated Pecorino
• 4 oz burrata (cut in half)
• red pepper flakes (optional)

Directions 

• First, in a 5 quart pot, bring 3 quarts of water to a boil and season with kosher salt. Keep the water shallow so it gets starchy from the pasta.
• Add pasta and cook for about 7 minutes, or about a minute before al dente or tender.
• Reserve 1 cup of pasta water and drain the rest.
• Heat olive oil on medium heat in a heavy bottom large skillet.
• Mix in pepper and cook until toasted and fragrant, about 1 minute. Add ½ cup of the reserved pasta water to the skillet.
• Once the water simmers, add spaghetti and swirl in the pasta pepper water with tongs until thoroughly coated.
• Reduce the heat to low and add in butter and parmigiano-reggiano. Use tongs to stir in the butter and cheese in a circular motion to coat the noodles.
• Remove the skillet from the heat and stir in the pecorino Romano. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta is coated with cheese.
• The pasta is done once the noodles are al dente and coated with sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency.
• Serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Top the pasta servings with the starchy sauce, burrata, and more black pepper and red pepper flakes to taste. Serve immediately.

Prep Time: 5 minutes

Cook Time: 8-12 minutes

Servings: 4

Ingredients

• 3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes
• 8 large eggs, beaten
• Kosher salt and freshly ground black pepper
• 1 cup shredded Gruyere
• minced fresh chives, optional for garnish

Directions 

• Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat.
• When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula.
• Continue to stir until the eggs are half set, then reduce the heat to low.
• When the omelette is soft, sprinkle with salt and pepper and top with the shredded cheese.
• Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs.
• Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish.
• Lightly spread the remaining tablespoon butter over the omelette to coat.
• Garnish the omelette with the minced chives and serve with your favorite. I had fresh tomatoes and avocados, so served these seasoned with salt, pepper, red pepper flakes and drizzled with olive oil and balsamic glaze.
• This is a basic recipe that you can make your own, the sky is the limit!

Prep Time: 5 minutes

Cook Time: 2 hours and 45 minutes

Servings: 4-6

Ingredients

• 2 1/5-3 lbs. baby back pork ribs, cut in half
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper (cracked)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder, optional
• 2 Tablespoons olive oil
• 2 cups barbecue sauce (use your favorite, I used a hickory smoke brown sugar version)
• 3 Tablespoons garlic, minced
• 2 Tablespoons olive oil
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon red pepper flakes, more or less to taste
• 1 teaspoon salt

Directions 

• Preheat oven to 350F degrees.
• Peel off tough membrane that covers the underside/bony side of the ribs.
• Cut in half and place in a 9x13 disposable aluminum pan.
• Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili powder.
• Sprinkle seasoning over ribs on both sides and drizzle with oil.
• Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
• Mix together sauce ingredients and set aside on counter.
• Remove ribs from the oven, remove foil and pour the ribs with the barbecue sauce mixture and spread evenly.
• Place back in the oven uncovered for 45 minutes, basting every 15 minutes.
• Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
• Serve with a side of the sauce.