Author: Kirk

Chori-Pollo (Chorizo and Chicken)

Ingredients

  • 2 lbs of Thin Sliced Chicken Breasts
  • 2 Tbs Vegetable Oil
  • 2 Tsp Dried Mexican Oregano
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Paprika
  • 1/2 Tsp Salt
  • 9 oz Chorizo
  • 1 Lime – Juiced
  • 1 Tbs Vegetable Oil

Topping

Sides

Mexican Rice

Directions

  1. In a large bag or bowl, mix the chicken with the vegetable oil and seasoning well. Cover the bowl or secure the bag and place in the refrigerator to marinade for at least 1 hour.
  2. In a large pan heat 1 Tbs of vegetable oil over medium-high heat.
  3. Cook the chorizo in the pan, breaking into small pieces while it cooks. Cook for 7 to 10 minutes.
  4. Drain and place the cooked chorizo on a plate to the side.
  5. Add the lime juice to the pan and deglaze.
  6. Cook the thin chicken breasts, four to five at a time, depending on how large of a pan you are using and how many thin chicken breasts you are making.
  7. Cook for 8 to 10 minutes, flipping half-way. Ensure you cook to a temperature of 165 degrees (F).
  8. Once all of the chicken is cooked, cut the chicken into slices and add the cooked chicken and chorizo back to the pan over medium heat. Warm the chorizo and mix with the chicken well.
  9. Serve on a plate and top with your choice of cheese and refried beans, mexican rice, or other sides of your choice. You can also serve in taco form.

Sheet Pan Breakfast Quesadilla

Ingredients

  • 2 Baking Sheet Pans
  • 8 to 10 Large Burrito Tortillas
  • 10 Frozen Hash Brown Patties
  • 1 lb Jimi Dean Hot Breakfast Sausage
  • 2 Cups Shredded Cheddar or Monterey Jack Cheese
  • Salsa, Taco Sauce, Ketchup, etc.

Directions

  1. Pre-heat the oven to 425 degrees (F) to cook the hash brown patties.
  2. Spray aluminum foil with cooking spray and lay out the hash browns to bake in the oven. Season the hash browns with salt and spray with cooking spray.
  3. Cook the hash browns for about 15 to 17 minutes.
  4. While the hash browns cook on the first side, mix the eggs well in preparation to scramble, then cook and brown 1 lb of Jimi Dean hot breakfast sausage. Break the sausage into small pieces. Drain the grease and set the cooked sausage aside.
  5. After about 15 to 17 minutes, flip the hash browns, then salt and spray the tops of the hash browns with cooking spray.
  6. Place the hash browns back into the oven and cook for another 15 to 17 minutes.
  7. While the hash browns finish cooking, in a sauté pan add the olive oil or butter and heat the pan over medium-low heat.
  8. Add the eggs to the sauté pan and cook your eggs, mixing while cooking to scramble the eggs to the doneness of your liking.
  9. Remove the eggs from the heat and set them aside.
  10. Lower the heat of the oven down to 375 degrees (F)
  11. Time to build the quesadilla!
  12. Lay the burrito tortillas around the sheet pan, ensure that the bottom of the pan is covered by the tortillas and part of the tortillas are hanging over the edge.
  13. Add the cooked hash browns on the bottom layer, then spread out the sausage, half of the cheese, the eggs, and remaining cheese.
  14. Lay the two burrito tortillas on top to ensure max coverage when you fold the overhanging tortillas on top.
  15. Place another sheet pan or casserole dish on top and press down slightly.
  16. Bake, with the additional sheet pan or casserole dish on top, for 15 minutes.
  17. Remove the top sheet pan or casserole dish, and bake for another 7 to 8 minutes. Keep an eye on the tortillas to ensure they do not burn.
  18. Take the quesadilla out of the oven and let it rest for 5 minutes before slicing. You can use a pizza wheel to make it easier.
  19. Serve with your preferred condiments. Whether it is taco sauce, salsa, sour cream, ketchup ep, etc.

Slow Cooker Kalua Pork

Ingredients

  • 7 to 10 lb Pork Shoulder
  • Liquid Hickory Smoke
  • Coarse Sea Salt
  • Low sodium Soy Sauce
  • Rice

Optional Ingredient

  • 4 Cups Cabbage – Cut into 1 inch squares

Directions

  1. Trim most of the fat cap off of the pork shoulder and puncture the shoulder with the tip of the knife on all sides.
  2. Rub the shoulder liberally with the liquid smoke and season heavily with salt.
  3. Place the pork shoulder into the crock pot.
  4. Cook on high for 7 to 10 hours. Around 1 hr per pound.
  5. If you are including the cabbage, add the chopped cabbage with 90 minutes left on the cook.
  6. Remove the pork shoulder and place into a large baking dish. Rest for 10 to 15 minutes.
  7. Shred the pork shoulder and season with soy sauce.
  8. Serve with rice and enjoy!

Crispy Smashed Loaded Potato Salad

Ingredients

  • 1 1/2 lbs Small Russet Potatoes
  • 8 Bacon Strips
  • 4 Oz Block of Cheddar Cheese – Freshly Shredded
  • 8 Oz sour Cream
  • 1/2 Packet Ranch Dip Mix
  • 1/4 tsp Cayenne
  • Olive Oil Spray/Cooking Spray
  • Salt
  • Ground Black Pepper

Directions

  1. In a small bowl, mix the sour cream and Ranch mix well. Cover and refrigerate.
  2. Boil the small potatoes in salted water until tender, about 15 to 20 minutes.
  3. Preheat the oven to 400 degrees (F).
  4. On an aluminum foil lined baking sheet, spray the olive oil or cooking spray.
  5. Drain the cooked potatoes and let them sit for 5 minutes to cool.
  6. Spray the bottom of a cup, spatula, or whatever you will use to smash the potatoes.
  7. Lay the potatoes out on the baking pan and smash them gently. Season with salt and black pepper.
  8. Cook the potatoes for 40 minutes, flip them just after half-way and season again to ensure they get crispy.
  9. While the potatoes are baking, cook the bacon on an aluminum foil lined baking pan for 18 to 22 minutes. Until crispy.
  10. Break the potatoes and bacon into small pieces.
  11. In a large bowl, mix the potatoes, bacon, cheddar cheese, sour cream/ranch mix, and cayenne.
  12. Place in a serving bowl and serve.

Italian Burrata Sandwich

Ingredients

  • 2 Baguette Loafs (around 8 inches each, or adjust accordingly based on length)
  • 2 x 4 oz Burrata
  • 1 Jar Basil Pesto
  • 2 Cups Cherry Tomatoes
  • 2 Cups Arugula
  • Balsamic Glaze

Directions

  1. Pre-heat the oven to 400 degrees.
  2. In a small casserole dish, toss the tomatoes with olive oil and salt.
  3. Bake the tomatoes for 15 minutes and remove.
  4. Slice the loafs in half. Toast in the oven for 5 to 6 minutes.
  5. Spread the basil pesto on the bottom halves, and top with the arugula.
  6. Take the burrata, place it on top of the arugula, smash it, and spread it.
  7. Place the cooked tomatoes on top of the burrata and smash them as well.
  8. Drizzle with the balsamic glaze and replace the top side of the loaf.
  9. Slice and enjoy!

Smashed Pork Dumplings

Ingredients

  • 45 Dumpling Wrappers
  • 1 lb Ground Pork
  • 2 Cups Cabbage Slaw
  • 2 Tbs Ginger Paste
  • 1 Tbs Garlic Paste
  • 2 Tbs Light Soy Sauce
  • 2 Tsp Rice Wine Vinegar
  • 1 1/2 Tsp Onion Powder
  • 1 Tsp Korean Red Chili Flakes
  • 1/2 Tsp White Pepper
  • 1/4 Tsp Salt

Dipping Sauce

  • 1/4 Cup Light Soy Sauce
  • 2 Tbs Cold Water
  • 2 Tsp Rice Wine Vinegar
  • 2 Tsp Korean Red Chili Flakes
  • 1 Tsp White Sugar
  • 1 Tsp Sesame Seeds

NOTE: You can add diced green onions to both the dumpling mix and also the dipping sauce. My family does not prefer the onions.

Directions

  1. In a large bowl, mix all of the ingredients for the dumplings well. Cover and chill in the refrigerator for at least 30 minutes to develop flavor.
  2. In a small bowl, mix all of the ingredients for the dipping sauce. Stir to dissolve the sugar, cover, and set aside. Room temperature is fine.
  3. Spread out between 1 and 1.5 oz of dumpling mix on each wrapper.
  4. Heat a pan or an electric skillet to 350 degrees. Place the wrappers pork side down on the cooking surface. Spray the tops of the wrappers with cooking oil and cook for about 4 minutes.
  5. Flip the wrapper and cook for an additional 1 to 2 minutes to crisp the wrappers.
  6. Place the cooked dumplings on a platter or on taco trays. Serve with the dipping sauce and enjoy!

Jalapeño Cheddar Cornbread

Ingredients

  • 1 Package Cornbread Baking Mix
  • 1/2 Cup Milk
  • 1/2 Cup Creamed Sweet Corn
  • 1/3 Cup Unsalted Butter – Melted
  • 1 Egg
  • 1 Cup Shredded Mild Cheddar Cheese
  • 1/4 Cup Jalapeños – Seeded and Diced

Directions

  1. Pre-heat your oven to 375 degrees (F).
  2. In a large bowl combine all of the ingredients except the cheese and jalapeños. Mix well with a whisk until relatively smooth.
  3. Fold in the cheese and jalapeños.
  4. Spray an 8 x 8 square pan, or an 8 to 9 inch circular pan, and pour the cornbread mixture into the pan.
  5. Let it sit for 2 to 3 minutes to set before placing in the oven.
  6. Bake on the middle rack for 20 to 25 minutes.
  7. The corn bread is ready to be removed from the oven when a toothpick or the end of a knife inserted in the center of the pan comes out clean.
  8. Slice and enjoy.

French Fry Sauce

Ingredients

  • 1 Cup Mayo
  • 1/2 Cup Ketchup
  • 2 Tbs White Sugar
  • 1 Tbs Pickle Brine
  • 2 tsp Worcestershire
  • 1 tsp Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/8 tsp Paprika
  • 1/8 tsp Cayenne

Directions

  1. Combine all the ingredients in a small bowl and mix well.
  2. Place the fry sauce in a container, cover, and place in the refrigerator at least 1 hour before serving.

Mediterranean Salad

Ingredients

Salad Marinade

  • 1/4 Cup Organic Extra Virgin Olive Olive Oil
  • 1 1/2 Lemon – Juiced
  • 1 Garlic Clove – Grated or 1 Tsp Minced Garlic
  • 1 1/2 Tsp Dried Oregano
  • 1 Tbs Balsamic Vinaigrette Glaze
  • 1 Tsp Red Wine Vinegar
  • Salt and Black Pepper – Pinch

Salad Ingredients

  • 8 Oz Romaine Leaf – Chopped
  • 8 Oz Green Leaf Lettuce – Chopped
  • 1 1/2 Cups Fontina Cheese – Shredded
  • 15.5 Oz Chick Peas – Drained and Husks Removed
  • 6 Oz Salami – Chopped
  • 6 Oz Jarred Artichoke Heart Quarters Marinated- Chopped
  • 4.3 Oz Jarred Sweet Pepper Drops – Drained
  • 1 Cup Cherry Tomatoes – Halved
  • 1 Cup Fontina Cheese – Freshly Shredded

Directions

  1. Mix together all of the marinade ingredients with a whisk and set aside.
  2. Drain the chick peas in a colander and rinse under cold water.
  3. Using your fingers, peel off the “husks” on the chick peas until they are all removed. It’s annoying and takes time, but worth it for the taste.
  4. Add 1 Cup of the shredded Fontina and the rest of the salad ingredients, including the chick peas, into a large bowl and 3/4 of the and mix well.
  5. Add the salad marinade and mix well again.
  6. Plate the salad and top with the remaining fontina cheese.
  7. Serve and enjoy!!

Mediterranean Burrata

Ingredients

  • 4 Oz Burrata
  • Basil Pesto
  • Balsamic Vinaigrette Glaze
  • Sun Dried Tomatoes – Sliced
  • French Baguette or something similar

Directions

  1. Preheat your oven to 350 degrees.
  2. Slice the baguette in half inch pieces at a 45 degree angle.
  3. Place the slices on a baking sheet lined with aluminum foil and sprayed with olive oil.
  4. Bake for 7 to 9 minutes, flip, and bake for another 7 to 9 minutes.
  5. Remove the bread from the oven.
  6. On a large serving plate, spread a layer of basil pesto on the plate. Place the burrata on the plate and add the chopped sun dried tomatoes across the plate. Drizzle the balsamic glaze across the plate and over the burrata.
  7. Add the baguette slices to the plate and on the side in reserve.
  8. Serve and enjoy!