Build your hot dog accordingly: Hot dog bun, hot dog, add 2 to 3 Tbs of pizza sauce, 4-6 slices of pepperoni, and a handful of shredded mozzarella.
Place your assembled hot dog under the broiler to melt the cheese and brown the hot dog bun or place in microwave for 20 second intervals to melt the cheese. Top with a sprinkle of Italian seasoning.
Cook your hot dogs by your preferred method and doneness.
Cook your favorite mac and cheese as you prefer.
Cook bacon slices by your preferred method. We like to bake them in a 400 F degree onion on an aluminum foil lined baking pan for 14 to 16 minutes. Cook longer if you like your bacon crispy.
Build your Juvenile Dog accordingly. Bun, hot dog, mac and cheese, crumbled bacon.
Feel free to season it with some black pepper or cayenne.
4 x 5 oz Canned tuna (Wild Planet Albacore Wild Tuna)
1 Cup Mayo (Duke’s)
2 Tbs Dijon
1/2 Cup Red Onion – finely diced
1/2 Cup Celery – halved and chopped
1/4 Cup Fresh dill – finely chopped
2 Tbs Dill pickles – chopped
1 Lemon – zest
1/4 Tsp Paprika
1/4 Tsp Cayenne
Salt
Ground black pepper
Directions
Drain the 4 cans of tuna and place in a large bowl.
Chopped the onions, celery, dill, and pickles.
Add the remaining ingredients to the bowl and season with salt and black pepper.
Place in an airtight container and refrigerate. The salad will keep for five to six days in the refrigerator, so the perfect amount for lunchtime meal prep for the week.
Brown the ground beef in a large sauce pan over medium heat, breaking the beef into small pieces as it browns. Season the beef with the salt, ground black pepper, dried oregano, and red pepper flakes.
When the beef is cooked through add the diced onions and pepperoni and cook over medium-low heat for 3 to 5 minutes, until the onions are cooked through (translucent).
Pre-heat the oven to Hi-Broil.
Add the pizza sauce and simmer for another 5 to 10 minutes.
While the Sloppy Giuseppe simmers, spread garlic butter over the top and bottom buns. Place the buns on an aluminum foil lined baking pan and toast the buns on the top rack in the oven on hi-broil for 1 to 2 minutes. Ensure that you keep an eye on the buns so they do not burn. It may take more than one iteration to toast all of the buns.
Then add 1/2 off the mozzarella to the Sloppy Giuseppe and melt to thicken.
Place 1/4 Cup or as much of the Sloppy Giuseppe on the bun that you would like. Top with a sprinkle of mozzarella and enjoy.
Brown the beef in a sauté pan over medium heat, breaking the beef into small pieces while browning.
Drain the grease from the pan and add the salt, black pepper, onion powder, and garlic powder. Continue to sauté for another 3 to 5 minutes.
Add the beef broth, Worcestershire, and sugar. Simmer for another 5 to 10 minutes to reduce the liquid.
Prepare your sandwich by placing pickles on the bottom bun, topping with a slice of american cheese if you would like a “cheese rite,” add a couple spoons of the beef (about 4 oz) and top with diced onions and mustard. Enjoy!
2 lbs Chicken breasts – thin cut (butterflied in half)
4 Tbs Gochujang (Korean red pepper paste)
4 Tbs Mirin
4 Tbs Soy sauce
2 Tbs Brown sugar
2 Tbs Garlic – minced
2 Tbs Ginger – minced
2 Tbs Korean red pepper flakes
1 Tsp Onion powder
1 Tsp Black pepper
Directions
Combine all of the ingredients besides the chicken in a bowl and mix well.
Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
Place in the refrigerator for at least 30 minutes or up to overnight.
Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
Cover a baking pan with aluminum foil.
Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!
3 Tbs Rice (Jasmine, bismati, or other long grain rice)
1/2 Cup Heavy cream
Directions
In a large pot, sauté the onions and celery with the olive oil over medium heat. Add a pinch of salt and sauté for 5 to 7 minutes, or until the onions become translucent.
Reduce the heat to medium-low, add in the minced garlic and sauté for another 1 to 2 minutes. Be careful not to burn the garlic.
Add the tomatoes, chicken brother, and spices. Bring the soup to a simmer.
Once the soup is at a simmer, add the rice and simmer for 30 to 35 minutes.
Using an immersion blender, food processor, or blender, blend the soup until smooth. When blended, the rice will thicken and lighten the color of the soup.
Add the heavy cream and whisk to combine.
Taste for seasoning, adding salt and black pepper to your liking.
