FRIED ONION BURGER

1 large onion, peeled, halved and thinly sliced 

salt and pepper 

1 lb ground beef 

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving 

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.  

Tequila Lime Chicken

Ingredients

Tequila Lime Chicken-

• 1/4 cup tequila
• 2 tablespoons lime juice plus zest
• 2 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 1/2 pounds chicken breasts thinly sliced or flattened to ½-inch thick, (4 breasts)

Glaze-

• 2 tablespoons honey
• 1 tablespoon lime juice

Mango Salsa-

• 1 mango cubed
• 1/2 cup tomatoes diced 
• 1 avocado cubed
• 1/4 cup red onion diced 
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• zest and juice of 1 lemon
• 1/2 jalapeño minced
• 1/2 cup cilantro leaves chopped

Instructions

Tequila Lime Chicken Marinade-

• Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
• Put chicken in a resealable plastic bag just large enough to fit the chicken.
• Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal.
• Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).

Glaze-

• Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.

Mango Salsa-

• In a medium-sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro.
• Cover and refrigerate until ready to use.

Tequila Lime Chicken-

• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
• Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
• Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.
• After flipping the first side, brush the glaze onto the chicken.
• Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.

FOIL PACKET RIBS

Ingredients

RIBS:

• 3 slabs baby back pork ribs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili powder 
• 2 tablespoons olive oil

SAUCE:

• 2 cups barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Instructions

• Preheat oven to 350°F 
• Peel off tough membrane that covers the bone side of the ribs. Place on a baking sheet or tray lined with foil . Enough to cover the ribs.
• Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover ribs with foil and bake for 2 hours.
• During the last 5 minutes of cook time, mix together sauce ingredients.
• Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
• Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
• Rest for 10 minutes to allow the juices to recirculate back into the meat before maxing.
• Enjoy!

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ZING WINGS

Ingredients

• 2 lbs. chicken wings 
• 1/4 cup honey 
• 2 Tbsp soy sauce 
• 1 Tbsp chili garlic sauce 
• 1 Tbsp sesame oil 
• 2 Tbsp teriyaki sauce 
• 1 Tbsp rice vinegar 
• 2 Teaspoons garlic powder 
• 1 Teaspoon ginger 
• Oil for cooking about 1 1/2 cups 
• 1/2 stick of melted butter 

Instructions

In a bowl combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil and teriyaki sauce, ginger and the garlic. Melt butter add it as well. Stir it all to combine.

• Place the chicken wings in a bowl and rinse well , season chicken with seasoned salt and lightly coat with flour (optional)
•  Cut each wing at the joint to get a drummet and a wing (in the meantime get your oil . Once oil is hot and ready to cook your chicken ). Cook wings for 15 minutes til crispy Add the wings to the bowl of sauce and stir to coat.
  
  to recoat the wings in sauce stir the wings Flipping in the sauce then turn the oven on to broil. And let them stay warm while you coat the other wings, if you have a lot.
•  Broil for 3-5 minutes, then remove.
  Let the wings cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the wings around in the sauce to coat them well before serving. Sprinkle any extra sauce on top.

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BBQ Meatloaf

Ingredients

• 2 pounds lean ground beef
• 1 cup of milk
• 3 slices of old crumbled bread
• 4 tablespoons BBQ sauce (for inside meatloaf)
• 1 tablespoon onion powder 
• 1 diced onion

• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1/3 cup BBQ sauce (for topping)

Instructions

1. Preheat oven to 350 degrees F. Prepare a baking sheet foil and set aside. 
2. Using your hand gently mix together all ingredients (except for 1/3 cup of bbq sauce for topping) until just combined. Without overworking the meat shape it into a log and place it onto the prepared baking sheet.
3. Spoon on remaining BBQ sauce then bake for 55minutes 

   minutes or until meatloaf is cooked all the way through and at the appropriate temperature. Remove from oven and let sit for 5 minutes.

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Dirty Rice w/ Chicken and Sausage

INGREDIENTS

• MARINADE:
• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a pasteabout 1
• REST OF DISH:

• 2 Tbsp Olive oil
• 1 link of smoked or Kielbasa sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth
• Sliced green onions for garnish
• Minced fresh parsley for garnish, optional.

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs or Legs and turn to coat. Set aside.
   
   

1. Preheat oven to 350 degrees F.
2. Add drizzle of olive oil to Dutch oven 
    and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
3. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
   1. Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
   2. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
   3. Add cayenne, red pepper flakes and salt and pepper and stir.
   4. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
   5. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
      1. Bake at 350 degrees for 35 minutes (covered).
      2. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
      3. Garnish with sliced green onions and minced parsley!

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