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.
2 Chicken breasts (large) – butterfly and cut in half (4 thin breasts)
Fried Chicken
1 1/2 Cup All-purpose flour
1 Tsp Salt
1/2 Tsp Ground black pepper
2 Eggs
1 Tbs Water
1 1/2 Cup Panko
1/2 Cup Italian breadcrumbs
16 Oz Vegetable or Canola oil
Directions
Fried Chicken
Prepare your fried chicken station with 3 pans. In the first pan mix the flour, salt, and ground black pepper. In the second pan, mix the eggs and water. In the third pan, mix the panko and breadcrumbs.
One by one, take your chicken and coat in the flour mixture, move it to the egg mix and ensure you cover the chicken with the egg mix. Place in the panko and press down, get a good coating of mix on both sides of the chicken. Place the chicken on parchment paper as you repeat for the other pieces of chicken.
Add the oil to high-sided pan and heat over medium heat to 350 degrees (F).
Place the chicken, away from you, in the pan and cook in batches of one or two. Fry for 3 minutes and then flip the chicken and continue to fry for another 3 minutes.
Remove the chicken and place on a wire rack over paper towels to cool.
NOTE: You can choose to pan sear or grill your chicken as well. Ensure that you sear or grill the chicken to an internal temp of 165 degrees (F)
Sandwich
Pre-heat your oven to 375 degrees (F).
In a small bowl combine your mayo and Calabrian chili and oil.
Place your prosciutto on a baking pan covered with aluminum foil and bake for 7 to 8 minutes. Or until crispy.
Pre-heat your oven to high broil. Slice your Ciabatta rolls in half and spread the garlic butter on both sides.
Toast your rolls under the broiler for 2 to 3 minutes, keep an eye on them so they don’t burn.
Build your sandwich by spreading the Calabrian chili mayo mix and the bottom, top with arugula, parmesan, prosciutto, the chicken (either fried, grilled, or pan seared), and Caesar dressing. If you want more parmesan you can add more. Adjust to your liking.
Sauté the onions, crushed red pepper, and minced garlic in a pan with olive oil over medium heat until the onions are translucent, about 3 to 5 minutes. Season with salt and pepper. Set the mixture aside in a small bowl to cool.
Preheat your oven to 350 degrees F.
Once the onion mixture has cooled to the touch, place the onion mixture and the remaining meatloaf ingredients except for the mozzarella cheese in a large bowl.
With your hands, mix thoroughly to combine but be careful not to over mix.
Form the meatloaf mixture into a football shape by hand on a baking pan lined with aluminum foil. You can also cook it in a meatloaf pan if you desire.
Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
Slice the meatloaf and place on a baking pan lined with aluminum foil. Top with a large spoonful of marinara sauce and a handful of mozzarella.
Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
Top with fresh herbs, grated parmesan, and serve on top of your favorite pasta, by itself, between some slices of toasted garlic bread, whatever you crave!
