Choripan
(Argentinean Chorizo Sandwich, recipe by Chefs Greg & Gabrielle Denton at Ox Restaurant in Portland, OR)
Chimichurri: (For a thicker chimichurri do less oil & vinegar)
* 1 Cup Extra Virgin Olive Oil
* 1/2 Cup Finely Chopped Fresh Parsley
* 1/2 Cup Red Wine Vinegar
* 1/2 Cup Minced Yellow Onion
* 4 Tsp. Chopped Fresh Oregano
* 1 1/2 Tsp. Salt
* 1 Tsp. Black Pepper
* 1 Tsp. Finely Grated Garlic
* 1/2 Tsp. Crushed Red Pepper
Choripan:
* 4 Argentinean Chorizo Links, Italian Sausage, or Andouille Sausage
* 4 French Bread or Hoagie Rolls
Instructions:
1. Combine Chimichurri ingredients.
2. Coat sausage links with oil and grill on both sides 4-5 mins per side.
3. Slice rolls in half, lengthwise, place cut side down and lightly toast for 30 seconds.
4. Place sausages in rolls and drizzle with about 1/4 cup of chimichurri.
Hidden Valley Ranch Oyster Crackers
* 1/4 C Oil
* 2.5 Tbsp. Dried Dill
* 1/4 Tsp. Lemon Pepper
* 1/4 Tsp. Garlic Powder
* 16 oz. Oyster Crackers
* 2 Tbsp. Hidden Valley Ranch Seasoning
Instructions:
Mix all ingredients, add to griddle, on low until golden brown, and enjoy!
Copycat Denny’s Southwestern Benny Breakfast
Servings: 2
Ingredients:
* 2 English Muffin (butter both)
* 4 Eggs (over medium)
* 9 oz. Pork or Beef Chorizo
* 9 oz. Knorr Hollandaise Sauce Mix ( 1 Cup Milk & 1/4 Cup Butter)
* Pico De Gallo (about 4 tbsp per serving)
* 5 Pepper Sauce (or any hot sauce of your choice)
* Hash Browns (add butter or oil to crisp)
Instructions:
1. Turn Burner 4 on high heat, add oil or butter then place hash browns down. Flip once golden brown.
2. Turn burner 2 on low heat and burner 3 on medium heat.
3. Add chorizo to burner 3 and flip once you see a bit of a crisp.
4. Add English muffins to burner 2 to toast, remove from griddle and add butter.
5. Turn burner 1 to high heat and follow hollandaise sauce instructions.
6. Turn all burners off and add your eggs to the residual heat of burner 2. After 1-2 mins flip eggs, making sure not to break the yolk. Cook another 1-2 mins.
7. Build your southwestern benny breakfast by adding chorizo to English muffins, eggs, hollandaise sauce, pico de gallo and a 5 pepper sauce or hot sauce of your choice.
8. Serve with crispy hash browns and enjoy!
Pineapple & Ham Sliders
Servings: 12
Ingredients:
* 12 Pack Hawaiian Rolls
* 16 oz. Honey Ham Deli Slices
* 1 Whole Pineapple (8 Pineapple Rings)
* 1/2 Cup Mayonnaise
* 1/4 Cup Heath Riles BBQ Pineapple Habanero Sauce
* 1 Tsp. Heath Riles BBQ Competition Rub
Instructions:
1. Turn both burners to 475*
2. Cut pineapple into 1/4 inch thick rings and add 8 rings to griddle for about 3-4 mins. per side or until golden brown.
3. Add ham to other side of griddle and season with competition rub. Cook to your desired texture.
4. In a bowl, mix mayo and pineapple habanero sauce.
5. Slice rolls in half and add mayo mixture to both sides of sliced rolls.
6. Once ham is cooked to desired texture, add to bottom half of rolls, add pineapple rings then top with remaining half of bread rolls.
7. Turn burners down to 375* and warm rolls with the hood down for 5 mins.
8. Remove from griddle, slice into individual sliders and enjoy with some hot peppers!
Optional: Add Swiss or Provolone Cheese
Easiest Copycat Taco Bell Chicken Quesadilla
Ingredients:
XL Flour Tortillas
Rotisserie Chicken
Taco Bell Spicy Ranchero Sauce
Taco Blend Cheese
Instructions:
Shred rotisserie chicken.
Add tortillas to griddle on low, add cheese, chicken and sauce.
Once golden brown, fold and warm 1-2 mins, cut into thirds and enjoy with a side of nacho cheese and chips!
Copycat Taco Bell Crispy Chicken Tacos
Ingredients:
Frozen Chicken Tenders
Flour Tortillas
Taco Bell Spicy Ranchero Sauce
Diced Tomatoes
Shredded Iceburg Lettuce
Shredded Taco Blend Cheese
Sweet Italian Sausage Pierogies
Ingredients:
•2 19 oz. 5 Pk. Of Sweet Italian sausage
•1 2 lb. Bag of Frozen Pierogies
•1 Marinated Red Pepper
•Heath Riles Garlic Butter Seasoning (optional)
•2 Tbsp. Fresh Chopped Parsley
•3 Sliced Green Onions
•1/2 Cup Sour Cream
•1/4 Cup Italian Dressing
Instructions:
1. On low, add pierogies to griddle with water under a dome. Let pierogis steam for 2-3 mins, flip and steam for another 2-3 mins under dome. Spread into an even layer and spray with oil to crisp both sides until golden brown.
2. On low add sausage and crisp to golden brown on both sides then ground into smaller bite size pieces with garlic butter seasoning (optional).
3. Add diced red bell pepper to sausage then combine pierogies and sausage into a bowl.
4. Mix Italian dressing and sour cream and stir into pierogies and sausage. Optional: Add more sauce to your desired liking.
5. Top with sliced green onions, chopped parsley and enjoy!
Easiest & Fastest Instant Pot Birria Tacos
Ingredients:
* 4 tbsp. Olive Oil (divided)
* 1 onion (peeled & chopped)
* 6 cloves garlic
* 1 plum tomato (chopped)
* 1/4 C chipotle peppers on adobo sauce
* 2 tbsp. Chili powder
* 1 tsp. Oregano
* 1 tsp. Coriander
* 1 tsp. cumin
* 1 tsp. Salt
* 1/2 tsp. Pepper
* 3 C beef broth
* 2 tbsp. Apple cider vinegar
* 3 lb. Chuck roast (cut into 3” pieces)
* 1 cinnamon stick
* 18 corn tortilllas
* 1 C grated mozzarella cheese
* 1/4 C chopped cilantro
* Lime wedges (optional garnish)
* 1/2 onion diced (optional garnish)
* Cotija cheese (optional garnish)
Instructions:
1. Heat 1 tbsp. Olive oil in the Instant Pot on sauté mode. When hot, add onion, garlic and tomato, sauté 5 mins. until soft. Add chipotle, spices, salt and pepper. Sauté for 1 more minute.
2. Add mixture to blender and blend with beef broth and apple cider vinegar.
3. Season beef with a good amount of sea salt and heat remaining 2 tbsp. olive oil in the instant pot. Once hot, add beef and sauté 2 mins. per side.
4. Add blended sauce and cinnamon stick then turn off sauté mode and cook on high pressure for 45 mins. and let pressure release.
5. Remove lid, remove beef from instant pot and shred with 2 forks. Remove cinnamon stick. Remove 2 cups of the sauce and add beef back to pot.
6. Heat a large skillet or flat top over medium high heat and coat each tortilla in reserved sauce. Add oil to flat top and add tortillas 2 at a time per taco or for lower calories like I did, 1 tortilla per taco for 1-2 mins. (Don’t flip yet!)
7. Fill each tortilla with beef and a sprinkling of mozzarella cheese and flip. Cook another 1-2 mins. then transfer to a taco holder.
8. Garnish with toppings like lime, cilantro, onion, cotija cheese and dip in your reserved dipping sauce. Enjoy!
Copycat Jack in the Box Tacos
Ingredients:
* Yellow Corn Tortillas
* Sliced American Cheese
* Ground Beef
* Taco Seasoning
* Red Taco Sauce
* Shredded Iceburg Lettuce
* Oil
Instructions:
1. Cook ground beef with taco seasoning.
2. Add cooked ground beef to a blender, and pulse for 1 minute.
3. Add oil to griddle top, add tortillas, flip once firm and golden brown.
4. Add ground beef, slice of American cheese, shredded lettuce, and taco sauce.
5. Once tortilla is crispy and golden brown, fold taco in half, and remove from griddle. Enjoy!
Elote Steak Tacos
4 Ears Fresh Corn (husked)
1/4 Cup Red Onion (diced)
1/4 Cup Mayo
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Fresh Cilantro (chopped)
1 Fresh Lime Juice
1/2 Cup Cotija Cheese
Carne Asade (seasoned & marinated)
Yellow Corn Tortillas
Copycat Jack in the Box Breakfast Tacos
Ingredients:
* Yellow Corn Tortillas
* Sliced American Cheese
* Ground Beef
* Taco Seasoning
* Red Taco Sauce
* Eggs
* Oil
Instructions:
1. Cook ground beef with taco seasoning.
2. Add cooked ground beef to a blender, and pulse for 1 minute.
3. Cook scrambled eggs.
4. Add oil to griddle top, add tortillas, flip once firm and golden brown.
5. Add ground beef, slice of American cheese, taco sauce and eggs.
6. Once tortilla is crispy and golden brown, fold taco in half, and remove from griddle. Enjoy!
Doritos Spicy Sweet Chili Meatballs
Servings: 15 1” Meatballs
Ingredients:
* 1 lb. Ground Beef
* 1 Bag Spicy Sweet Chili Doritos
* 8.25 oz. Canned Corn
* 2-3 String Cheese
* Taco Seasoning
* 2-3 Eggs
* Flour
Instructions:
1. Mix Ground Beef, Corn and Taco Seasoning.
2. Form into a 1” ball, place a bite sized piece of string cheese into the center, dip into flour, egg and crushed Doritos.
3. On medium- high heat, add a thick layer of oil to shallow fry meatballs on all sides until golden brown.
4. Top with your favorite sauce and green onions, enjoy!
Turkey Broccoli Alfredo Protein Pasta
Servings: 10-12
Ingredients:
* 2 lbs. Lean Ground Turkey
* 2 Tbsp. Nashville Hot Seasoning
* 2 Tbsp. Poultry/ Chicken Rub Seasoning
* 32 oz. Fresh Broccoli Florets
* 14.5 oz. Barilla Farfalle Protein Pasta
* 2- 22 oz. Alfredo Sauce
Instructions:
1. Boil pasta until al dente, rinse pasta with cold water, drain, and set aside.
2. On medium heat, cook ground turkey, and add both seasonings.
3. On medium heat, steam broccoli under a dome with water.
4. Combine ground turkey, broccoli, pasta, and add Alfredo sauce. Enjoy!
Pork Fried Rice Servings: 8
Ingredients:
2 lb Seasoned & Marinated Pork Tenderloin
2 Cups Dry Rice- 6 Cups, Cooked
12 Oz. Frozen Peas & Carrots
5 Eggs Bachans Sweet Pineapple Sauce
1/4 Cup Green Onion, Diced
1/2 Cup Butter
Instructions:
1. Make rice, store in fridge overnight. Preferably, 24 hours.
2. Cook pork tenderloin, dice into small pieces.
3. On Medium-high heat, add butter, rice (use water to steam), vegetables, and pork.
4. Create a pocket in the center of the cooked rice, add eggs, green onion, and scramble.
5. Drizzle with Bachans Sweet Pineapple Sauce & enjoy!
Low Cal High Protein Breakfast Burritos Meal Prep
Servings: 14
Ingredients:
* 18 Eggs
* 14 Don Pancho Carb Control Wraps
* 3 lbs Ground Turkey
* Taco Seasoning
* 1/2 Large Yellow Onion or 1 small yellow onion (diced)
* 2 15 oz. Black Beans
* 28 oz. Original or Mild Rotel Diced Tomatoes & Green Chiles
* S&P
Instructions:
1. On medium heat, cook ground turkey with taco seasoning.
2. On medium heat, cook onion and add to ground turkey.
3. Add diced tomatoes to turkey mix.
4. On low heat, scramble eggs with salt and pepper.
5. Combine eggs with turkey mix.
6. Turn all burners off and add black beans.
7. Fill wraps with mix, wrap in parchment paper and place in freezer bag.
8. When you’re ready for your breakfast burrito simply place the burrito in the microwave with the wrapped parchment paper and warm for 3 mins, turning the burrito on the other side at 2 mins for even heat distribution.
9. Enjoy with your favorite hot sauce for only 370 calories each!
Blackstone Griddle | Tostadas
* Yellow Corn Tortillas
* Oil
* Wagyu Beef
* Taco Seasoning
* Pinto Beans
* Pickled Cabbage Slaw
* Queso Fresco
* Onion
* Chipotle Sauce
* Cilantro
* Lime
Shallow fry tortillas in oil on medium- high heat.
Cook ground meat with taco seasoning on medium heat.
Warm beans in a pot on medium-low heat.
Add beans, ground meat, toppings & enjoy!
Simple, easy and delicious recipe!
Pretzel Bun Sliders with Nacho Cheese
Servings: 8
Ingredients:
* 1 Lb. Wagyu Beef
* 1 Tsp. Blackstone Hatch Chile & Cheddar Seasoning
* 1 Tsp. Blackstone Whiskey Burger Seasoning
* 11 Oz. Package Kings Hawaiian Pretzel Slider Buns
* 2 Tsp. Butter
* 8 Slices American Cheese
* 1 Yellow Onion, Sliced Thin
* 1 Cup Shredded Cheddar Cheese (freshly shred)
* 3/4 Cup Evaporated Milk
* 1 Tsp. Corn Starch
* 1/4 Tsp. Spiva Cooking Hoppy Jalapeno Seasoning (optional)
* 1/4 Tsp. Spiva Cooking SPG Seasoning (optional)
* 1/4 Tsp. Chili Powder
* Oil
Instructions:
1. In a bowl, combine beef and seasonings. Form 8 burger patties and cook on medium heat 3-4 mins per side.
2. On low heat, add some oil to griddle and add sliced onions.
3. Add corn starch to shredded cheddar cheese.
4. On low heat, add evaporated milk to a pot and bring to a slight simmer.
5. Add cheddar cheese and seasonings. (If not using Spiva Cooking seasonings, add a pinch of salt).
6. Flip burger and add American Cheese.
7. Add butter to slider buns and on residual heat, place slider buns on griddle until golden brown.
8. Place burger patties on buns with grilled onions, serve with a slice of pickle, side of fries and dip into your delicious nacho cheese sauce. Enjoy!
Chicken Gyros with Homemade tzatziki sauce:
• 1 C Greek Plain Yogurt
• 1 TBSP fresh dill
• 1/2 a lemon squeezed
• 1/2 a minced cucumber (drain water & seeds)
• 1 TSP red wine vinegar
• 1 TBSP minced garlic
• 1 TSP Olive oil
• pinch of salt
Chicken
Tomato
Red Onion
Prosciutto, Egg & Garlic Herb Parmesan Breakfast Biscuits
Servings: 5
Ingredients:
* 11.36 oz. Red Lobster Rosemary Garlic Parmesan Biscuit Mix
* 3/4 Cup Shredded Parmesan Cheese
* 3/4 Cup Cold Water
* 1/4 Cup Butter
* 6 oz. Sliced Prosciutto
* 5 Eggs
* Oil
Instructions:
1. Mix Biscuit Mix ingredients (Parmesan cheese, cold water, biscuit mix, 1/2 bag of rosemary garlic seasoning).
2. Turn burner onto low, add parchment paper.
3. Spray a silicone ring mold with oil and add biscuit mix.
4. Close hood or place a dome over biscuits and cook halfway through for 4-5 mins until golden brown.
5. Melt butter and other half of rosemary garlic seasoning.
6. Flip biscuits and cook for a remaining 4-5 mins until golden brown.
7. Remove biscuits from griddle and using the ring mold, add your eggs.
8. Slice biscuits in half.
9. Warm prosciutto for 30 seconds per side and add on top of your eggs. You can also serve prosciutto non heated.
10. Add egg and prosciutto to biscuit. Pour melted butter over prosciutto or onto the top half of biscuit and enjoy!