Buffalo Ranch Chicken Sandwich

 

Ingredients:

  • 2 large chicken breast, cut in half
  • 4 hamburger buns, toasted
  • 4 slices swiss cheese
  • shredded iceberg lettuce
  • sliced red onion
  • dill pickle chips
  • 1 pint buttermilk
  • 1/3 cup buffalo sauce plus 3 Tbsp
  • 1/2 cup premade ranch dressin
  • 1 cup flour
  • 1 Tbsp powdered sugar
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • cooking spray

 

Directions:

  1. In a large bowl mix together the buttermilk and 1/3 cup buffalo sauce. Add chicken breasts, cover and refrigerate for 2 hours or up to overnight.
  2. Preheat air fryer to 400.
  3. Mix together remaining buffalo sauce and ranch dressing. Set aside.
  4.  In a baking dish mix together the flour, powdered sugar, paprika, salt, pepper and garlic powder.
  5.  Remove chicken from buttermilk and then dip into flour mixture, ensuring chicken is completely coated. Shake off access flour.
  6. Spray airfryer basket or rack with cooking spray. Place chicken side-by-side inside air fyer basket or rack and lightly mist chicken with cooking spray
  7. Cook chicken in air fryer for 10 minutes. Flip chicken, lightly mist with additional cooking spray, and cook for another 6 minutes or until chicken is no longer pink and crispy on the outside.
  8.  Remove chicken and serve on toasted buns. Top with cheese slices, buffalo/ranch mixture, lettuce, onion, and pickle.

Chicken Tortilla Roasted Tomato Soup

Ingredients:

  • 1.5 lbs Roma tomatoes, halved and seeded
  • 1 yellow onion, cut into eighths
  • 4 cloves garlic, smashed
  • 2 Tbsp police oil
  • 4-6 sprigs fresh thyme
  • 2 bay leaves
  • 16 oz Freak Flag Organics, Chicken Tortilla Bone Broth

Directions:

1. Preheat oven to 300 degrees F. Line a sheet pan with parchment paper.

2. Place seeded tomatoes, cut onions, smashed garlic, and thyme sprigs on the parchment lined sheet on. Drizzle with olive oil. Place in oven for 2 hours. Remove from oven.

3. When tomatoes are cool to the touch, removed the skins and place the flesh and sheet pan contents into a stockpot. Add the bone broth and bay leaves.

4. Bring the contents to a boil on the stove. Reduce heat, cover and simmer for 30 minutes. Remove thyme stems and bay leaves.

5. With an immersion blender, purée tomato soup until smooth.

Freaky Loose Meat Sammies

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 lb ground beef
  • 3 cloves garlic, minced
  • 3 Tbsp Worcestershire sauce
  • Kosher salt
  • Ground black pepper
  • 16 oz Freak Flag Organics Lemon Pepper Chicken Bone Broth
  • 8 Hamburger buns
  • 8 slices Swiss cheese
  • 1 Kosher dill pickle, finely chopped
  • Mortadella slices, optional

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and season with salt and pepper. Stir until onions become translucent, about 4 minutes.

2. Add ground beef. Season with salt and pepper and stir breaking up until meat is no longer pink.

3. Add garlic and Worcestershire and stir until fragrant, about 1 minute. Add bone broth. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes or until broth is reduced almost completely.

4. Top the buns with mortadella slices (if using), ground beef, diced pickle, and cheese slice.

Meatball Burgers on Garlic Buns

Ingredients:

  • 1 lb ground beef
  • 1/4 lb mortadella, chopped
  • 2 Tbsp Italian parsley, chopped
  • 1/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 4 slices provolone cheese
  • Marinara sauce, heated
  • 4 hamburger buns
  • Unsalted butter
  • Garlic salt

Directions:

1. In a large bowl mix together the first 8 ingredients. Form into 4 patties.

2. Preheat grill to medium-high. Preheat broiler.

3. Lightly butter the insides of all the hamburger buns. Lightly sprinkle with garlic salt. Place on a sheet pan.

4. Grill patties 4-5 minutes per side. Remove from heat and top with provolone slices.

5. Place buns under broiler for 2 minutes.

6. Place patties on toasted buns and top with 1-2 tablespoons of marinara.

Charred Green Bean and Pork Stir-Fry

Ingredients:

  • 10 oz green beans
  • 1 lb ribeye pork chops, sliced
  • 1/2 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp ginger, grated
  • 2 1/2 Tbsp vegetable or canola oil

SAUCE

  • 1 Tbsp dark soy sauce
  • 1 Tbsp Chinese cooking wine
  • 1 tsp sugar
  • 1 1/2 tsp Chili Garlic Sauce

Directions:

1. Mix Sauce ingredients in a bowl.

2. Trim the tough end of the beans, then chop into 1″ pieces.

3. Charred Beans: Heat 1 1/2 Tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

4. Turn heat down to medium high, add 1 Tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

5. Turn heat back up to high. Add pork and cook, stirring it as you go. Cook for 2 minutes until the pork is cooked through, then add sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

6. Serve over rice. Garnish with slices of cucumber, optional.

*Other vegetables welcome! I happen to have some extra kale from my garden that I threw in.

Cheese and Sausage Stuffed Banana Peppers

Ingredients:

  • 10 or so banana peppers-the amount depends on how big they are
  • 1 pound sausage cooked & drained
  • 4 oz cream cheese softened
  • 2 cups shredded cheddar cheese
  • 1 tsp garlic salt
  • Ground black pepper to taste

Directions:

1. Preheat your oven to 400 degrees.

2. Slice your banana peppers in half & remove the seeds & membrane.

3. In a large bowl, combine the cooked sausage, cream cheese, 1 cup cheddar cheese, garlic salt, & pepper. Stuff the filling into the hollowed out banana peppers.

4. Place the stuffed banana peppers in a baking dish. Too with remaining cheddar cheese. Cook for 25-30 minutes.

Easy Sheet Pan Chicken Fajitas

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • Flour or corn tortillas
  • 2 bell peppers in your choice of color, cut into thick strips
  • 1 medium red onion, halved and sliced
  • 3 Tbsp olive oil
  • 1 tsp seasoned salt
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • Toppings of choice; cilantro, salsa, sour cream, shredded cheese

Directions:

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, and either spray it with cooking spray or lightly brush with olive oil.

2. In a small bowl, mix together all spices. Gently toss chicken and vegetables in a large bowl with the olive oil and spices until nicely coated.

3. Arrange chicken thighs on top of the peppers and onions on the prepared baking sheet. Bake at 425 degrees for 30-35 minutes, or until chicken is cooked through.

4. Removed chicken from pan and slice into strips. Serve sliced chicken, peppers and onions on tortillas and top with desired toppings. Enjoy!

Mango Chutney

Ingredients:

  • 3 cups diced mango
  • 1/2 cup red onion, diced
  • 1/3 cup golden raisins
  • 1/3 cup brown sugar
  • 5 cloves garlic, minced
  • 3 Tbsp ginger root, grated
  • 3 Tbsp white wine vinegar
  • 1/4 tsp Kosher salt
  • 1/8 tsp red pepper flakes

Directions:

1. Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.

*This recipes yields a pint.

Mexican Burger

Ingredients:

  • 1.5 pounds ground beef
  • 1 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp garlic salt
  • 1/4 tsp chili powder
  • Pinch ground black pepper
  • 4 hamburger buns
  • Cotija cheese
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 1 poblano pepper, seeded and sliced
  • Lime wedges

Directions:

1. Preheat grill to medium-high heat.

2. In a large bowl mix together; beef, oil, cumin, coriander, garlic salt, chili powder, and black pepper. Careful not to over mix meat. Form into 4 patties.

3. Cook on heated grill for 4-5 minutes per side. Remove from heat and top with cheese (desired amount). Place on bun and top with tomato, avocado, and pepper slices. Serve with lime wedges.

Elote

Ingredients:

  • 1/4 mayonnaise or veganaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled Cotija, plus more for serving
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped cilantro leaves, plus more for serving
  • 4 ears shucked corn
  • 1 lime, cut into wedges

Directions:

1. Preheat grill to medium-high heat for 5 minutes.

2. While grill heats, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until combined and set aside.

3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and cilantro and serve immediately with lime wedges.