Directions
- 1Make the Pico de Gallo: combine diced tomatoes, onion, jalapeno, and cilantro. Mix well and set aside to let the flavors meld.
- 2Cook the Chicken: In a skillet, combine chicken with chili powder, cumin, garlic powder, onion powder, and salt. Cook until golden brown.
- 3Prepare the Tortillas: Heat a small amount of olive oil in a non-stick skillet. Place a corn tortilla in the skillet and cook for 20-30 seconds until it starts to crisp.
- 4Assemble the Tacos: Top with mozzarella cheese, shredded chicken, and pico de gallo.
- 5Sear the short ribs in olive oil, salt, and pepper.
- 6Remove and set aside. Add garlic, onion, and carrots; cook for 5 minutes.
- 7Add tomato paste and wine, scraping up any browned bits from the bottom of the pot.
- 8Add beef broth, water, rosemary, and thyme; bring to a boil.
- 9Braise for 2.5-3 hours, or until the short ribs are tender.
- 10While ribs are braising, make the mashed potatoes.
- 11Serve the short ribs over mashed potatoes.
- 12Marinate the chicken: combine olive oil & vinegar dressing, oregano, salt & pepper. Add the chicken and let it marinate for 15 minutes.
- 13Prepare the rice according to package instructions.
- 14Prepare the kebabs: Thread the marinated chicken onto skewers.
- 15Grill the kebabs over medium-high heat.
- 16Assemble the bowls: Serve Greek chicken kebabs with rice.
- 17Make the Chimichurri Sauce: combine parsley, cilantro, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar.
- 18Cook the Steak: Sear the steak in olive oil, salt, pepper, and garlic powder.
- 19Prepare the Bread: Toast the baguette slices.
- 20Assemble the Sandwich: Spread butter on the bottom of the baguette. Layer the steak and top with chimichurri sauce.
- 21Cook the Pasta: Cook the pasta according to the instructions, then drain.
- 22Cook the Bacon: Cook the bacon over medium heat until crispy.
- 23Cook the Chicken: Add the chicken to the skillet with 2 tbsp of bacon grease. Cook until browned.
- 24Make the Sauce: Stir in the ranch seasoning packet and bring to a gentle simmer.
- 25Combine everything: Add the cooked pasta, chicken, and bacon to the skillet with the sauce.
- 26Serve hot and enjoy!
Ingredients
- 1 lbs chicken breast or thighs (boneless, skinless)
- 8 corn tortillas
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 6 tbsp olive oil
- 1 mozzarella cheese
- 1 white onion
- 1 jalapeno
- 1 cilantro
- 6 tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 3 lbs beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 1 large onions
- 2 stalks celery
- 2 large carrots
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 cups potatoes
- 1 cup heavy cream
- 2 butter
- 1 lbs chicken breasts
- 1 spring mix
- 5 red onions
- 1 cup instant rice
- 1 cup chicken broth
- 1 cup feta cheese
- 1 zucchini
- 2 tbsp olive oil & vinegar dressing
- 1 tsp oregano
- 1 lb steak
- 1 baguette
- 1 spinach
- 1 cup parsley
- 1 cup cilantro
- 1 garlic
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1 cup olive oil
- 1 4 cup red wine vinegar
- 1 lbs chicken
- 1 pack bacon
- 12 oz penne pasta
- 1 pack ranch seasoning mix
- 1 cup heavy cream
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
Equipment
skilletDutch oven
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