I’m That chik sauce

I’m that chik sauce 

Ingredients

• ½ cup Mayo
• 1 tsp white vinegar
• ¼ cup honey bbq sauce
• 1 ½ tbsp yellow mustard
• 1 ½ tsp honey
• pinch salt

Instructions

• Combine all ingredients into a small bowl and whisk to combine. Taste, and add more honey if it's too tangy. 
  
• Store in air-tight container in fridge for up to 2 weeks. Enjoy!

Smashburgers

 

Smash burgers 

Ingredients

For the burgers:

• 1 pound 80/20 ground beef
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 teaspoon salt more to taste
• ½ teaspoon cracked pepper more to taste
• 8 slices American cheese see notes

For assembly:

• 4 hamburger buns toasted with butter
• Shredded lettuce, sliced tomatoes, pickles, onion
• Smash burger sauce  
• recipe Below

Instructions

To make the burgers:

• Add the ground beef, Worcestershire sauce, and garlic powder to a bowl and work it together with your hands to distribute the seasoning throughout the meat.
• Portion the meat into 8 balls, 2 ounces each.
• Heat a large cast iron skillet or flat top grill over high heat. You want this to be very, very hot before cooking the burgers. If you’re cooking on a flat top grill, you should be able to cook all the burgers at once, working quickly so as not to overcook the burgers. If you’re cooking in a skillet, you’ll need to make these in batches of 1-2 burgers each.
  
• Add the balls of beef to the skillet or grill and then immediately smash each one with a burger press or two large spatulas. The burgers should be smashed very thin, a bit larger in diameter than your hamburger buns as they will shrink as they cook.
  
• Sprinkle the flattened burgers with salt and pepper.
• Let the burgers cook until the edges are browned and the tops are turning more of a gray-ish color, 45-60 seconds.
• Flip the burgers, season again with salt and pepper, and immediately place the cheese on each burger, working quickly. Immediately stack 4 of the burgers on top of the other 4 burgers, making 4 double patties.
  
• Remove from the grill and place the burgers on the toasted buns and top with your choice of toppings. Serve immediately.

Notes

We prefer American cheese because of the way it melts, but you can use any type of sliced cheese that you prefer.

For the buns, we prefer cheaper store brand buns or potato buns to something like a brioche bun. These are more of a simple burger than a gourmet burger and we want the beef to shine through, which can be hard with larger, more flavorful buns.

When pressing the burgers, we use a piece of wax paper between the burger patty

Smash burger sauce recipe 

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder more or less to taste

Instructions

• Add all of the ingredients to a bowl and whisk to combine.
  
• Taste and add additional salt or vinegar depending on tastes.
  
• Spoon immediately onto burgers or store in the fridge for up to 1 week.

Flatbread pizza

 

Ingredients

For the Flatbread Base

• 1 cup cottage cheese
• 2 eggs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 pinch black pepper
• 1 teaspoon Italian herb mix

For the Toppings

• 2/3 cup pizza sauce
• 3.5 ounces grated cheese (Gouda,and mozzarella)
• 2 ounces pepperoni

How to Make Cottage Cheese Flatbread Pizza

Step 1: Blend the Ingredients

In a blender, combine the cottage cheese, eggs, garlic powder, salt, black pepper, and Italian herb mix. Blend until the mixture is smooth.

Step 2: Preheat Your Oven

Preheat your oven to 350°F (180°C).

Step 3: Prepare Baking Sheet

Line a baking sheet with parchment paper. Pour the blended mixture onto it and spread it into a thin, even circle.

Step 4: Bake the Flatbread

Place the baking sheet in the preheated oven and bake for 30 minutes.

Step 5: Increase Oven Temperature

Remove the flatbread from the oven and increase the oven temperature to 400°F (200°C).

Step 6: Add Toppings

Spread the pizza sauce evenly over the baked flatbread. Then sprinkle on the grated cheese, followed by distributing the pepperoni slices on top.

Step 7: Final Bake

Return the flatbread with toppings to the oven. Bake for an additional 8-10 minutes or until the cheese is melted and bubbly. 

Enjoy your homemade Flatbread Pizza!

Classic Toppings

• Fresh Basil: Add a sprinkle of fresh basil leaves for a burst of flavor and color.
• Sliced Olives: Black or green olives can bring a salty, savory taste to each bite.
• Cherry Tomatoes: Halved cherry tomatoes add freshness and a hint of sweetness.

Dipping Sauces

• Garlic Sauce: A creamy garlic sauce pairs perfectly with the flatbread, adding richness.
• Spicy Marinara: A little kick from spicy marinara sauce can elevate your pizza experience.
• Ranch Dressing: This classic dip offers a creamy contrast to the crispy flatbread.

Taco Spaghetti

 

Ingredients:

• 1 pound spaghetti noodles
• 2 pounds ground beef
• ½ yellow onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chilies
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, jalapeños, cilantro

Instructions:

1. Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain and set aside.
2. Cook the Ground Beef:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and bell pepper, cooking until softened, about 3-5 minutes.
• Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Season the Beef:
• Stir in the taco seasoning and diced tomatoes with green chilies (with their juice). Let the mixture simmer for about 5-7 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
4. Combine with Spaghetti:
• Add the cooked spaghetti noodles to the skillet with the seasoned beef mixture. Toss to combine, making sure the noodles are evenly coated with the sauce.
5. Serve and Garnish:
• Serve the Taco Spaghetti hot, topped with your choice of shredded cheese, sour cream, jalapeños, or cilantro for added flavor and freshness.

Air fryer chicken skewers

 1 lb Chicken Thighs cut to 2” pieces

½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
1/4 tsp tumeric
1/2 tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil

Garlic Herb Butter
1 stick butter
1 tbsp freshly chopped parsley
1 tbsp honey
6 cloves minced garlic

Instructions 

• Cut chicken thigh into 2 inch pieces and place in a small bowl
• In a separate small bowl, mix together garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper. Once mixed, add to the chicken pieces along with a tablespoon of avocado oil. Mix thoroughly until combined and marinate for 20 minutes.
  
• Make butter in pot over medium heat. Add minced garlic and stir until fragrant (about 30 seconds). Add honey and freshly chopped parsley and stir to combine. Turn off the heat.
  
• Skewer the chicken pieces tightly onto bamboo skewers. Line the basket with parchment paper and lay the chicken skewers on the parchment paper. Air fry at 400F for 10 minutes. Flip the chicken skewers and air fry at 400F for another 6-8 minutes until golden brown and cooked through (165F internal temp).
  
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Mexican Pazole

 

Ingredients

• 2 lbs pork shoulder, cut into large chunks (you can substitute a mix of pork and chicken for a lighter base)
• 1 large onion, halved
• 6 garlic cloves, peeled
• 1 tablespoon black peppercorns
• 3 dried guajillo chiles, stemmed and seeded (for red pozole)
• 1 can (29 oz) white hominy, drained and rinsed
• 1 teaspoon dried oregano
• Salt, to taste
• Water, enough to cover meat and hominy (about 10 cups)

Must have Garnishes and Serving components

• Shredded cabbage or lettuce
• Thinly sliced radishes
• Finely chopped white onion
• Fresh lime wedges
• Dried oregano for sprinkling
• Crushed chili flakes or hot sauce
• Avocado slices (optional)
• Tortilla chips or warm corn tortillas , I fried my tortilla shells 

Instructions

1. Prepare the broth: In a large heavy-bottom pot, add pork shoulder chunks, onion halves, garlic cloves, and peppercorns. Cover with water, about 10 cups, and bring to a boil. Skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
2. Simmer gently: Reduce heat to low, cover partially, and allow the broth to simmer for 2 to 3 hours, until the meat is fork-tender and fragrant. This slow simmering builds the base flavors that are critical to authentic pozole.
3. Prepare the chile sauce (for red pozole):While the broth cooks, rehydrate dried guajillo chiles in hot water for about 15 minutes. Drain and blend them with a small amount of broth to create a smooth, vibrant sauce. Set aside.
4. Add hominy and chile sauce: Once the meat is tender, remove onion, garlic, and peppercorns from the broth. Stir in the rinsed hominy and chile sauce, if using. Simmer for an additional 30 minutes to meld the flavors and thicken the stew slightly.
5. Season to taste: Add salt and dried oregano, adjusting to your preference. Remove the meat, shred it with forks, and return it to the pot for a balanced presentation with hominy and broth.
6. Garnish and serve: Ladle pozole into bowls and beautifully arrange shredded cabbage, radishes, chopped onion, and avocados on the side for guests to customize their bowls. don’t forget fresh lime wedges to brighten each bite.

Other meat options include chicken thighs if you don’t eat pork ❤️