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1 lb dark brown sugar
128 oz ketchup
10 oz Steak Sauce
2 oz worchestershire
1 oz chopped dried garlic
1 oz dried onion flakes
3 T Webber BBQ Powder Rub
3/4 cup honey or grape jelly (too much grape jelly caused it to congeal too much)
80 oz Sweet Baby Rays BBQ Sauce
5 T horseradish
1 tsp cinnamon?

Combine all ingredients and season to taste. Can heat it to help flavors meld.

• 1 lb ground lamb
• 1 lb ground beef or more lamb ( I just use lamb)
• ¼ medium onion
• 4 cloves garlic minced
• 1 tablespoon dried marjoram
• 1 ½ teaspoon cumin
• 1 teaspoon dried rosemary
• 2 teaspoon salt
• 1 teaspoon pepper

Instructions

• Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper.
• Add the ground meat to a large bowl. Grate the onion on the large holes of a grater right into the bowl. Add the garlic, marjoram, cumin, salt, and pepper.
• Use your hands to work the ingredients together, squeezing the meat together really well. Form into a long flat loaf, about 4 by 10 inches.
• Bake 30 to 40 minutes, or until the center of the loaf reaches 160ºF on an instant read thermometer. Let cool completely.
• Use a sharp knife to slice the loaf into thin slices, no thicker than ¼ inch. Add a small amount of oil to a pan over medium high heat and sear the slices quickly on each side, about 1 minute.

• 4 boneless skinless chicken breasts (about 1.5-2 lbs)
• ▢½ teaspoon salt
• ▢½ teaspoon Italian seasoning
• ▢¼ teaspoon paprika
• ▢⅛ teaspoon black pepper

Sauce

• ▢1 cup heavy cream
• ▢1 tablespoon corn starch
• ▢2 teaspoons minced garlic
• ▢¼ teaspoon salt
• ▢⅛ teaspoon black pepper
• ▢⅓ cup sundried tomatoes chopped
• ▢¼ cup shredded Parmesan cheese
• ▢1 cup chopped fresh spinach

US Customary – MetricCook Mode

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Instructions

• Place chicken breasts in a 2.5-4 quart slow cooker.
• Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
• Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
• Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
• Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
• Remove from the crockpot and serve with pasta or as desired.

https://www.thereciperebel.com/crockpot-tuscan-chicken

• 3 large eggs
• ⅓ cup dashi stock (or chicken stock)
• 2 teaspoons granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon sake (I used Mirin)
• ¼ teaspoonpotato starch
• 2 teaspoonsvegetable oil
• 90 gramsonion (thinly sliced about ½ small )
• 380 grams Tonkatsu (1 very thick cutlet or 2 thinner ones)
• 1 scallion (chopped, for garnish)
• 2 bowls cooked short-grain rice

Katsudon

• 1 lb pork loin or tenderloin or other pork cutlet
• 2 eggs
• 1/4 cup flour
• 1 1/4 cup panko bread crumbs
• salt and pepper
• oil spray
  Katsu Sauce:
• ¼ cup ketchup
• 2 tbs oyster sauce
• 2 tbs Worcestershire sauce
• 1 tsp sugar

• Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer.
• Optional step: Place your panko in a skillet and toast on stovetop on medium heat until panko turns golden brown (about 3-5 minutes).
• Mix eggs and flour in a shallow dish.
• Lightly salt and pepper your pork.
• Dip pork in the egg/flour batter, making sure both sides are well coated.
• Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides.
• Preheat air fryer to 360 degrees F.
• Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is. My pork that was about 3/4 inches thick took 18 minutes.
• Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad.

Instructions

• Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
• Add the dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.
• Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.
• Push the onions to the edge of the pan and add the tonkatsu in the center.
• Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.
• Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.
• Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.
• Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.

1 Eggplant

8 oz ground beef (or ground chicken)

1 can diced tomatoes

1 cup chopped onion

2 cloves garlic

3.5 ounces red wine

1 T flour

1 cup milk

2 T parmesan

1/2 cup feta, crumbled

Slice Eggplant longways. I like to sweat my eggplant and then go ahead and cook it.

brown meat with garlic and onions, drain

add tomato and wine (maybe add some cinnamon?)

You can also add sliced potatoes

Layer eggplant and meat

add milk to a clean saucepan, add flour until thickens

Add cheeses

Pour sauce over casserole

Bake at 350 until top turns brown

• 3/4 cup Bisquick Gluten Free mix (Aldi brand works well, too)
• ▢1/2 cup grated Parmesan cheese
• ▢1 teaspoon paprika
• ▢1/2 teaspoon salt or garlic salt
• ▢2 chicken breasts, cut into nugget size
• ▢1 egg, slightly beaten
• ▢3 tablespoons butter, melted

US CUSTOMARY – METRICCOOK MODE

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Instructions 

• Preheat oven to 450 degrees. (I use my air fryer instead).
• Spray baking sheet with gluten-free cooking spray.
• Place the gluten-free Bisquick mix, parmesan cheese, paprika, and garlic salt in a large plastic storage bag.
• Cut chicken breasts into nugget size pieces. An easy way to cut chicken breasts into nugget size pieces is to cut the chicken breasts in half and then in half again. Cut the chicken quarter pieces into nugget size pieces.
• I like to brine my chicken pieces for 30 minutes (2 cups water and a little over 1 T salt and a few dashes of Worcestershire)
• Place the chicken pieces in the bowl of beaten egg. Stir the chicken until the pieces are fully covered in egg.
• Place the egg covered chicken pieces into the plastic storage bag with the gluten-free Bisquick mixture. Turn the bag over and over again until the chicken pieces are fully coated with the gluten-free Bisquick mixture.
• Melt the butter in a glass measuring cup or small microwave-safe dish. 
• Place the coated chicken on the greased baking sheet. Drizzle melted butter over the chicken. (I have used olive oil instead and it worked fine).
• Bake for 20 minutes and until golden brown. (I prefer to Air fry at 400 degrees F for 8-10 minutes, or until fully cooked through. Flip the chicken halfway through the cook time.)
• Serve with your favorite dipping sauce and enjoy!

Starter recipe from:

• https://www.mamaknowsglutenfree.com/gluten-free-homemade-chicken-nuggets/#wprm-recipe-container-685

▢

2 TBS Cream Cheese (my addition)

1/2 Cup Butter

▢1 1/2 Cups Heavy Whipping Cream

• ▢2 Teaspoons Garlic Minced
• ▢1/2 Teaspoon Italian Seasoning
• ▢1/2 Teaspoon Salt
• ▢1/4 Teaspoon Pepper
• ▢2 Cups Freshly Grated Parmesan Cheese

Instructions 

• Add the butter and cream cheese to skillet – low/med heat – and simmer
• Add cream and simmer for 2 min.
  
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

From The Salty Marshmallow

Chicken(I brined mine first for an hour)

• 4 6 oz chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Mushroom Gravy

• 3 tbsp olive oil
• 8 oz portobello mushrooms sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp all purpose flour
• 14 oz vegetable stock
• 1 tsp soy sauce

Toppings

• 8 oz Monterrey Jack Cheese sliced
• 1/4 cup Parmesan Cheese grated

https://www.instacart.com/widgets/standard-widget-button?recipeSourceUrl=https%3A%2F%2Fwww.thefoodhussy.com%2Ftexas-roadhouse-portobello-mushroom-chicken%2F&recipeSourceOrigin=recipemaker&affiliate_id=1564&affiliate_platform=recipe_widget

INSTRUCTIONS 

• Rinse chicken and pat dry with paper towel4 6 oz chicken breasts
• Mix together garlic powder, onion powder, paprika, salt & pepper. Season chicken on both sides with the mix.Cook chicken to an internal temperature of 160º F whichever style of cooking you like:Recommended method: Air Fryer – Air fry at 360º for 10-14 min depending on size and thickness of chicken breast. Secondary method: Skillet – over medium high heat, add 2 tbsp olive oil to nonstick skillet. Add chicken and cook for 4-5 min on each side1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp paprika,1/2 tsp salt,1/4 tsp black pepper
• While chicken is cooking, in a large skillet, heat olive oil over medium-high heat. Add mushroom to pan and saute for 4-5 minutes. 3 tbsp olive oil,8 oz portobello mushrooms
• Add thyme, garlic powder, onion powder, salt and pepper to pan with mushrooms and stir to coat. 1/2 tsp garlic powder,1/2 tsp onion powder,1/2 tsp thyme,1/2 tsp black pepper
• Reduce to medium heat and add butter. Once melted sprinkle flour over the mushrooms. Stir for one minute. 1 tbsp unsalted butter,2 tbsp all purpose flour
• Turn oven to preheat Broil-Low. Add vegetable stock and soy sauce to skillet. Scrape the bottom and stir. Increase heat to medium-high and bring to a soft boil to thicken for 3 minutes. Give the gravy a taste and add salt and pepper if you feel like it needs it. 14 oz vegetable stock,1 tsp soy sauce
• Remove chicken from cooking method. Line a cookie sheet or baking tray with a sheet of parchment (or aluminum foil) and lay each piece of chicken on sheet. Add one slice of monterey jack cheese to each chicken breast and sprinkle with parmesan cheese. Broil on low until cheese melts – about 2-3 minutes. (Watch closely) 8 oz Monterrey Jack Cheese,1/4 cup Parmesan Cheese
• Remove chicken from oven and plate. Spoon mushrooms and gravy over chicken and sprinkle with fresh parsley.

NOTES

Ingredients

•  2 cups gluten-free baking mix or all-purpose flour  (plus more)
•  2 teaspoons baking powder
•  ¼ teaspoon kosher salt
•  ½ teaspoon ground cinnamon
•  ¼ teaspoon EACH: almond extract (optional) AND ground nutmeg (optional)
•  ½ cup (1 stick) salted butter, softened
•  1 cup and 4 tablespoons granulated sugar, divided
•  2 large eggs, room temperature
•  2 teaspoons vanilla extract
•  ½ cup buttermilk
•  1 heaping cup blueberries

Instructions
Instructions

BAKE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside. 

DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.

MAKE: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add 1 cup and 2 tablespoons of sugar and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides. With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk, and then finally the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked. 

1. BAKE: Divide the batter into the prepared muffin pan. Sprinkle the muffins with the remaining 2 tablespoons of sugar. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Notes

• If you have unsalted butter, just up the salt to ½ teaspoon total.
• Leftover muffins can be stored in an airtight container for 2 days and kept at room temperature. You can also pop these into a zip top bag and freeze them for later.

From:

• I just use potatoes, cover with Olive Oil and Salt or Lawry’s, Air fry for a long time, add some butter to crisp up.
• 2 small to medium Russet potatoes
• ▢1 1/2 tablespoons ghee, melted (or butter)
• ▢2 cloves garlic, minced
• ▢salt and pepper
• ▢2 tablespoons minced fresh chives

Instructions 

• Wash and dry the potatoes. Using a sharp knife, carefully slice down the potato but not all the way through leaving the bottom part of the potato intact. Continue slicing all the way across in 1/8″ slices.
• Brush the melted ghee or butter all over the potatoes including in between each slice. Season liberally with salt, pepper and the minced garlic taking care to again get in between the slices.
• Place the potatoes on the tray of an air fryer (or in the basket) and air fry at 400°F for 30 minutes or until edges are golden brown and potato is tender. Cooking time will be slightly longer for larger potatoes.
• Remove from the air fryer, brush with any remaining melted ghee and sprinkle with the fresh chives before serving.
• These are best served warm right out of the air fryer for the crispiest result.