1. Prep the Seasonings: In a small bowl, mix the chili powder, cumin, oregano, ranch seasoning, and crushed red pepper (if using). Set aside. This ensures the flavors are evenly distributed when added to the chili.

2. Cook the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for 1 minute, until fragrant.
3. Combine Ingredients: Stir in your pre-mixed seasonings, salt, and pepper. Add the Rotel, green chiles, white navy beans, pinto beans, shredded chicken, and chicken broth. Stir well.
4. Simmer: Bring the chili to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
5. Add Cream Cheese: Stir in the cream cheese until fully melted and incorporated, creating a creamy texture.
6. Finish with Corn: Add the frozen or canned corn and cook for an additional 5 minutes.
7. Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, or crushed tortilla chips.

Directions

1. Prep the Wings:
Preheat your oven to 400°F. If using whole wings, cut them into sections by separating the drumettes from the flats and removing the wing tip. Pat your wings dry with paper towels.
2. Season the Wings:
In a large bowl, combine salt, garlic powder, onion powder, Dan O’s seasoning, 1 pack of ranch seasoning, black pepper, and olive oil. Add the chicken wings and massage the seasoning mix into the wings until well-coated.
3. Set Up for Baking:
Line a baking sheet with foil and place a wire rack on top. This setup helps the air circulate around the wings, making them extra crispy. Arrange the seasoned wings in a single layer on the wire rack.
4. Bake or Air Fry:
• Oven: Bake for 45 minutes, then broil for an additional 10 minutes on each side until crispy.
• Air Fryer: Cook at 400°F for 20 minutes, flipping the wings halfway through. Make sure to check on them to avoid overcooking, especially if your oven or air fryer runs hot.
5. Finish & Serve:
Once the wings are cooked, toss them in additional ranch seasoning and sprinkle with chopped parsley, if desired. Serve hot and enjoy!

Note: I use a gas oven, which can sometimes be slow, so cooking times may vary. Be sure to check on your wings as they cook to get the perfect crispiness.

Directions

1. Season the Chicken: Generously season your chicken with Italian seasoning, onion powder, garlic powder, salt, and pepper. Massage in a bit of olive oil to coat evenly, then set aside.
2. Cook the Pasta: Boil the protein pasta according to package instructions. Reserve one cup of pasta water before draining.
3. Cook the Chicken: Heat a sauté pan over medium heat. Use your sundried tomato oil to cook the chicken on both sides until golden brown and fully cooked through. Remove from the pan and set aside.
4. Make the Sauce: In the same pan, melt the butter and sauté the shallots, garlic, and sun-dried tomatoes until fragrant. Stir in Rao’s sun-dried tomato pesto and heavy cream, mixing until well combined. Gradually add Parmesan cheese, stirring until melted, then toss in the spinach and cook until wilted. If the sauce is too thick, slowly add reserved pasta water until you reach your desired consistency. Taste and adjust the seasoning as needed, adding more pesto or Parmesan if desired. Toss in the cooked pasta and mix until fully coated.

6. Add your pasta in slowly. Making sure all of your pasta is covered.

5. Serve: Slice the chicken, then plate the pasta and top with the sliced chicken. Serve hot and enjoy!

Directions

1. Slice an onion and a piece of ginger down the middle. Place them face down on a baking sheet and roast in the oven at 350°F for 30–45 minutes, or until charred.
2. In a sauté pan, toast your pho spices over medium heat until fragrant. Transfer the spices to a provided spice bag and set aside.
3. Fill an 8-quart pot with water, leaving enough space for additional ingredients.
4. Add chicken leg quarters, fish sauce, the whole roasted onion, ginger, chicken bouillon, rock sugar, salt, and the spice bag (tied to the pot handle if possible). Bring to a boil and cook for 45 minutes, or until the chicken is fully cooked.
5. While the broth is cooking, prepare your toppings by chopping them up.
6. Once done, remove the spice bag and chicken. Shred the chicken, return the bones to the pot, and set the shredded chicken aside.
7. In a small pot, bring water to a boil. If you have a pasta strainer, place the pho noodles in it, and boil for 20 seconds.
8. Add the cooked noodles to a large bowl, top with shredded chicken, and ladle the hot pho broth over them.
9. Add your toppings and any sauces you like. Adjust seasoning with more chicken bouillon if desired, then enjoy!

Your broth will taste so much better the next day!

Directions

1. In a heavy bottom pan, melt the butter with the oil over medium heat.
2. Slowly whisk in the flour. A little at a time.
3. Continue whisking until the roux turns chocolate in color. This will take some time. Around 45 minutes. I have a gas stove, and it cooks fast. I usually make my roux on the lowest setting, and whisk. So pull up a chair. Lol
4. Remove the pot from the heat.
5. Add in the onions, green pepper, celery, garlic and okra. Cook in the roux for just a few minutes. Make sure you do not burn.
6. Pour in the seafood stock, chicken stock and cayenne pepper.
7. Season with kosher salt and black pepper. Whisk to combine.
8. Add in your bay leaves, andouille sausage and shredded chicken.
9. Bring to a boil.
10. Turn heat to low to a simmer.  Simmer for about an hour. Stirring often. This is what gets the flavors going.
11. Remove the bay leaves.
12. Add in the shrimp. Allow to cook until they are pink and no longer translucent. This won't take lone.
13. Use a cornstarch mixture to thicken. Depending on what texture you like. I like my gumbo a little thinned out. So I don't add cornstarch.
14. Add in a tablespoon of fresh chopped parsley.
15. To plate, add rice to a bowl. Add in the gumbo.
16. Garnish with more fresh chopped parsley.
17. Serve with tabasco, and enjoy!

Directions

1. Start with making your sauce. Mix your soy sauce, oyster sauce, fish sauce, pepper and sugar. Mix, and sit to the side.
2. Cut the stems off your Thai Chilis, and combine with garlic to make a pasta. Sit aside.
3. Slice onions and remove your Thai basil from your stems,
4. Add oil to a pan, and fry your paste and onions. Sauté for 15 seconds, and then add in your shrimp. Push to the side.
5.  Add in your eggs, and scramble until done.
6. Add in your rice, and your sauce. Cooking until sauce has fully absorbed.
7. Taste and see if you need to add more seasoning.
8. Add in your basil and cook until your basil has wilted.
9. Plate and enjoy!!

Directions

1. First make your pico de gallo. Mix all your pico ingredients, and sit in fridge.
2. Cook your ground beef in a large skillet, breaking up into small pieces. Add taco seasoning and cornstarch mixture stir until it thickens.
3. Warm up your tortillas. I just warm mine on a plate in the microwave for 20 seconds.
4. Fill your tortillas with cheese, meat, and some pico de gallo. Fold in the sides and roll up like a burrito.
5. Wrap each meximelt in a damp paper towel and microwave for 20 seconds each.
6. Enjoy!

Directions

1. Defrost and rinse shrimp, and pat dry.
2. Season shrimp with olive oil, paprika, cumin, Dan O's Chipotle, lime juice, salt, pepper, garlic powder and garlic cloves. Mix well and let marinate while you prepare the Pico de Gallo and Avocado Crema.
3. To make the Pico de Gallo chop tomato, jalapeño, cilantro, red onion and mix with lime juice and salt.
4. To make the Avocado Crema add all ingredients above.
5. Sear shrimp on a flat top grill or skillet for about 5 mins.
6. Char some tortillas, assemble and enjoy!

Directions

1. Preheat your oven to 300 Degrees.  Make sure you have 2 racks in your oven. While your oven is preheating add a empty baking sheet filled with water to create steam.
2. Add your eggs, cottage cheese, salt and pepper to a blender. Blend for 20 seconds.
3. Add your mixture to a bowl and add your shredded cheese, and bell pepper. Stir.
4. Grease your muffin pan.
5. Use a ladle and scoop your egg mixture into muffin tin. Filling them no more than 2/3 of the way full. Make sure every muffin tin has a little of everything.
6. Sprinkle the chopped bacon evenly over the tops of the egg mixture.
7. Add your muffin tin on the top rack placed in the middle for 30 to 35 minutes.
8. Once your egg bites are done let them cool off, and enjoy! (Bites might expand while baking, but you will be fine once they cool down.)

You can also play around with your toppings!

Directions

1. Melt Butter in the microwave on low, and let cool down to room temperature. You can also just let your butter sit out for a couple hours.
2. Once butter has reached room temperature add sugar with a spatula, and whisk together for one minute. If you're using a stand mixer use a paddle attachment. This is a must or just mix by hand.
3. Add egg, vanilla extract, and mix it in until combined.
4. In a separate bowl get your dry ingredients stir together flour, baking powder, baking soda, matcha powder, and salt. Mix with a spatula until combined.
5. Combine wet ingredients and dry.
6. Use a cookie scoop. It will make out 11 cookies, and place them on a tray line with parchment paper. Then roll them between your hands into a ball, and give them a light press to slightly flatten.
7. Place the cookie dough in the fridge to set for 30 minutes.
8. Pre-heat the oven at 350 degrees and prepare a baking sheet with baking paper.
9. Bake one tray at a time for 10-11 minutes. I like 10 minutes. I like me cookies to be a little soft in the middle.
10. Once bakes let them cook down on a baking tray while using a spatula.

Strawberry Cream

1. Place the strawberries in a small saucepan and simmer over a medium heat with 4 tbsp of water. As soon as the strawberries have completely break down and a kind of compote has formed, add the sugar. Stir until it has dissolved. Then mix 1 tbsp of water with 1 tbsp of starch in a small bowl and add to the cooked strawberries.
2. Stir until it has thickened. Leave to cool. Then pass through a fine sieve.
3. Keep the strawberry extract and add afterwards to the whipped cream by the tablespoonful. In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip the heavy cream reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
4. When ready to serve, add the cream to a piping bag fitted with a piping tip. Pipe the strawberry cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a teaspoon of matcha powder to a fine mesh sieve (or your two fingers) and dust over the cookies.

I found this recipe from @izzyskitchen on Instagram.