All My Recipes

Iced Peppermint Mocha 5 oz of Starbucks Peppermint Mocha Flavored Coffee pinch of flaky sea salt 1 tbsp or more of dark chocolate sauce 1 tbsp peppermint syrup or more to taste 1/8 cup milk Directions: Brew your Starbucks peppermint-flavored coffee with a pinch of salt, then pour into a heat safe-glass. Stir in the dark chocolate sauce and peppermint syrup until the chocolate is fully dissolved. Add your milk, then pour over ice. Top with peppermint mocha whipped cream and ch

Ingredients: 1 (5-ounce) can Wild Planet Premium Albacore 100% Wild Tuna with Sea Salt ¼ cup mayo 2½–3 tablespoons chive-and-onion cream cheese, softened 2 tablespoons finely chopped shallot 2 tablespoons finely chopped celery 1½ tablespoons finely chopped pepperoncini, drained 1 tablespoon finely chopped fresh chives, plus more for topping ½ teaspoon Dijon mustard 2 slices bacon, cooked until crispy and finely chopped, plus more for topping Salt and black pepper, to taste 1

Ingredients Olive oil, for cooking 1 lb ground beef ( I use Schweid & Sons The Signature Blend) 1 lb Italian sausage ( I use Lottie's Calabrian ground pork sausage) 2 carrots, finely diced 1½ yellow onions, finely diced 2 celery stalks, finely diced 7–8 garlic cloves, minced 4 oz tomato paste 2 cups red wine (I use Cabernet Sauvignon) ¾ cup tomato sauce 2 (28 oz) cans whole peeled tomatoes, crushed by hand 1 cup water ¼ cup chopped fresh basil, plus more for topping 1½ tables

Ingredients • 1 lb salmon, cut into bite-sized pieces • 1½ lbs Yukon gold potatoes, diced • 1 yellow onion, chopped • 4–8 garlic cloves, minced • 12 oz bacon, chopped; reserve some cooked bacon for topping • 2 tbsp all-purpose flour • 6 cups chicken broth • 1 tsp Better Than Bouillon roasted garlic base • 1 (7 oz) jar sun-dried tomatoes, drained; reserve a little oil for cooking • 1 cup heavy cream • 1 bunch dino kale, stems removed and leaves chopped • ½ cup fresh

Bacon Jalapeño Cheeseburger Pot Pie Ingredients 1 pound ground beef Olive oil Salt and black pepper, to taste 1 tablespoon butter 1 white onion, coarsely chopped 2 jalapeños, coarsely chopped; remove seeds and ribs for less heat 2 tablespoons all-purpose flour 1 cup water 1 teaspoon Better Than Bouillon Roasted Beef Base ½ cup heavy cream 1½ teaspoons garlic powder 1 teaspoon smoked paprika ½ teaspoon onion powder ¾ cup shredded medium cheddar, plus more to taste and for laye

Ingredients Cajun Turkey 1 Butterball Boneless Turkey Breast Roast, unseasoned and thawed Salt, to taste Low-sodium Cajun seasoning, to taste Red Skin Mashed Potatoes 1½ lbs red potatoes 1½ cups heavy cream 3 garlic cloves, smashed 1 sprig fresh thyme 2 tablespoons unsalted butter Salt, to taste Black pepper, to taste Garlic Butter Corn 1 can corn, drained 1½ tablespoons garlic butter Low-sodium Cajun seasoning, to taste Salt, to taste Cajun Cream Sauce 2 tablespoons unsalted

Ingredients ½ cup uncooked long-grain white rice 2 cinnamon sticks 2 cups warm water, for soaking 1 cup water, for blending ½ of a 15-ounce can of Libby’s 100% Pure Pumpkin (7½ ounces) ½ of a 12.2-ounce can of Nature’s Charm evaporated coconut milk (6.1 ounces) A little less than ½ of an 11.25-ounce can of Nature’s Charm sweetened condensed coconut milk, plus more to taste 1 tablespoon vanilla bean paste A pinch of salt Pumpkin spice, to taste 1½–2 cups almond milk, plus more

What you’ll need: 1lb raw shrimp, peeled and deveined (tails off) 1 tbsp olive oil 4 tbsp salted butter 1 onion, diced 1 green bell pepper, diced 3 celery stalks, diced 5 garlic cloves, minced ¼ cup all-purpose flour 5 cups chicken broth 1 tsp better than bouillon seasoned lobster base (optional) 1 lb yukon gold potatoes,peeled and cut into bite-sized cubes 1 dried bay leaf 1 sprig of thyme 1 cup heavy cream 15 oz can of corn, drained 8 oz jumbo lump crab meat Seasonings For

Ingredients Crispy Pork 1 lb ground pork (or ground chicken or beef) ½ –1 tbsp neutral oil, as needed ½ Fresno chile, finely diced, seeds and membrane removed 2 tbsp thinly sliced white/light-green parts of green onion 4 garlic cloves, finely minced 1 tsp fresh ginger, finely grated 1 tbsp + 2 tsp soy sauce 2 tsp fish sauce 2 tsp light brown sugar ½ tsp white pepper Panang Curry Broth 1½ tsp neutral oil 5 tbsp Panang curry paste 1½ (13.5-oz) cans full-fat unsweetened coconut

Ingredients 1 can Wild Planet Wild Pink Salmon 1 (8 oz) block cream cheese, softened 3 oz imitation crab, chopped 2 tbsp spicy mayo 2 tsp sriracha, plus more to taste 2 tsp light soy sauce 1 tsp rice vinegar ½ tsp sesame oil ¼ cup sliced green onions Salt and pepper, to taste Wonton wrappers Oil, for frying For topping: Eel sauce Spicy mayo Thinly sliced jalapeños Sliced green onions Sesame seeds Directions Drain the Wild Planet Wild Pink Salmon and set aside. In a me

Creamy Dill Pickle Ranch Makes 10 egg rolls ⅔ cup Best Foods mayonnaise 1 tablespoon ranch seasoning ⅓ cup finely chopped dill pickles 1 tablespoon pickle juice 1 tablespoon finely chopped fresh chives ½ tablespoon finely chopped fresh dill Buttermilk, as needed for desired consistency Cheeseburger Egg Rolls 1 lb ground beef ½ white onion, diced 3–4 slices bacon, cooked and chopped 1 teaspoon garlic powder ¾ teaspoon smoked paprika 1 packet Sazón seasoning Salt and black pepp

*This recipe makes a smaller batch. If you’re serving more, simply double the ingredients. Ingredients: For the salmon 8 oz salmon, cut into bite-size pieces Extra virgin olive oil, as needed Salt, to taste Black pepper, to taste Smoked paprika, to taste 1 tbsp butter 1 garlic clove, smashed For the tortellini & sauce 8 oz of your favorite cheese tortellini 1 tbsp butter ¼ cup finely diced shallot or red onion 2 garlic cloves, minced ¼ cup dry white wine (I used Sauvignon Bla

Ingredients 1 bag Success Boil-in-Bag Pearl Couscous 1 lb chicken Italian sausage or pork Italian sausage 1½ (15 oz) cans cannellini beans, drained and rinsed 5½ cups chicken broth, divided 1 yellow onion, 2 carrots, and 2 celery stalks, chopped 4 to 5 garlic cloves, minced ⅔ cup oil-packed sun-dried tomatoes, roughly chopped ⅓ cup tomato paste 1 sprig rosemary, 1 sprig thyme, 1 bay leaf, and 1 Parmesan rind Zest of 1 lemon, plus 1 to 2 tsp fresh lemon juice, optional 2 to 3

For the Meat Sauce 1 lb Italian sausage 1 lb ground beef, preferably a ground chuck and brisket blend Extra virgin olive oil, as needed 1 yellow onion, chopped 4–5 garlic cloves, minced 3 oz tomato paste ½ cup red wine 2 (24-oz) jars Rao’s marinara sauce 1½ tbsp sugar ½ cup whole milk 1 Parmesan rind 1 sprig fresh rosemary 1 sprig fresh thyme 1 bay leaf Seasonings I use: Italian seasoning Garlic powder Onion powder Salt Black pepper Note: I like to season throughout the cooki

For the Salad 1 bag Success Boil-in-Bag Tri-Color Quinoa 1 (15 oz) can chickpeas, drained and rinsed 1 cup cucumber, diced 1 cup cherry tomatoes, quartered ½ cup roasted red peppers, diced ½ cup olives, chopped ½ cup red onion, finely diced Feta cheese, to taste Salt and black pepper, to taste Lemon-Herb Tahini Dressing ½ cup tahini ⅓ cup fresh lemon juice ½ cup water, plus more as needed 1 tbsp olive oil ½ tbsp honey 1 tbsp chopped chives 1 tbsp chopped parsley 1 tbsp choppe

Shrimp 1 lb colossal shrimp, peeled, deveined, and butterflied 3 tbsp avocado oil ¾ tsp smoked paprika ¾ tsp garlic powder ¾ tsp onion powder ½ tsp black pepper ½ tsp kosher salt ½ tsp Better Than Bouillon Roasted Garlic Base Cowboy Butter 1 stick + 2 tbsp unsalted butter ¾ tsp Better Than Bouillon Roasted Garlic Base 1 tbsp Dijon mustard 4–5 garlic cloves, minced ⅛ cup shallots, finely chopped 1 tbsp fresh parsley, finely chopped 1–2 tbsp fresh chives, chopped, plus more for

What you’ll need: 2 bone-in ribeye steaks, about 3 pounds total 3 cups pineapple juice ¾ cup soy sauce 6 tablespoons light brown sugar 6 tablespoons granulated sugar 6 tablespoons apple cider vinegar 1 tablespoon toasted sesame oil 1 medium shallot, finely minced 5 garlic cloves, lightly crushed or roughly chopped 1½-inch piece fresh ginger, finely grated 1½ teaspoons freshly cracked black pepper ½ tablespoon cold unsalted butter Chopped chives, for serving The Federalist Cab

S’mores Ice Cream Bites Ingredients Graham crackers Marshmallow fluff Flaky sea salt Dove Minis Ice Cream Bars Directions Break each graham-cracker sheet along the perforated lines to create four small rectangles. Spread or pipe marshmallow fluff onto the graham crackers. Sprinkle a little flaky sea salt over the marshmallow fluff. Carefully torch the marshmallow until nicely charred. Let it cool for about 30 seconds. Place a Dove Mini on one graham cracker, then top it with

What you'll need: Dry ingredients: 2 cups all purpose flour 3 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Wet Ingredients: 2 1/4 cup buttermilk 2 large eggs ( room temperature) (lightly beaten) 1 tsp vanilla bean paste 4 tbsp butter plus about a little extra to account for what cooks off while browning. Other: Maple syrup (for serving) Butter ( for serving) avocado oil Directions: 1. In a small saucepan, melt the butter over medium heat. Once melted the b

What you’ll need: For the carne asada marinade: 2 pounds ranchera beef flap meat 1/2 white onion, sliced 4–5 garlic cloves, chopped 3 tbsp soy sauce 1 tbsp Maggi seasoning Juice of 1 orange Juice of 1 lime Handful of cilantro 1 jalapeno, sliced 3 tbsp neutral oil 1 ½ - 2 tsp kosher salt 1 ½ tsp ground cumin 1 tsp black pepper 1 ½ tsp smoked paprika 1 teaspoon chili powder 3/4 to 1 cup Mexican beer For the mulitas Daiya Mexican Blend Shreds Mini corn tortillas Carne asada