u/Ivan-adiga

Servings: 15-20 mini tacos Ingredients For the Chicken: 2 lb boneless chicken thighs/ breast, cut into cubes 3 top chipotle peppers in adobo sauce, (blended into a paste) 2 tosp fresh lime juice Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder Oil for cooking For the Chipotle Sauce: 3 tbsp mayonnaise 2 tbsp sour cream 1-2 tablespoons of Chipotle peppers in adobo sauce, (blended into a paste) 1-2 tbsp lime juice 2-3 top water to loosen the sauce For the Salsa: 1 large red onion, diced 2 tomatoes, diced 2 tbsp lime juice 1 tbsp fresh cilantro, chopped 1 jalapeno, diced (remove seeds) For Assembling: 15-20 mini tacos 2 cups mozzarella cheese Method: In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well. Add the cubed chicken to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). Dice the onion, tomatoes, and jalapeño. Chop the cilantro @Set everything aside for later use. Heat oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed).@Cook for 5-6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside. Remove from heat and set aside. In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached) In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed. Enjoy 😉

Don't you even dare let this one get dusty in your saved folder. 52g protein per serving AND tastes like a takeaway. winwinwin.

Serves 4

• 650g chicken breast, cut into very thin strips

• 1 tbsp dark soy sauce

1 tsp white pepper

2 heaped tbsp cornflour

• handful of cashews

• 1 onion, cut into chunks

• 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks

• 1 thumb-sized piece ginger, minced

• 2 large garlic cloves, minced

For the glaze:

• 2 tbsp dark soy sauce

• 2 tbsp light/reg soy sauce

1 tbsp honey

1 tbsp rice vinegar

• 1 tsp fish sauce

(optional) spring onions + sesame seeds to serve rice of choice

Method:

1. Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.

2. Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2-3 minutes, tossing often, until golden. Remove and set aside.

3. Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5-6 minutes until golden and cooked through. Remove from the pan.

4. Re-oil again, then add the onion and cook for 2-3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4-5 minutes, then add the garlic and cook for another 30 seconds.

5. Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.

6. Serve over rice and finish with spring onions + sesame seeds if you like.

Enjoy 😉

Ingredients

Steak

- 2 pounds ribeye or sirloin steak, sliced into strips

- 2 tsp Worcestershire sauce

- 2 tsp garlic powder

- 1 tsp soy sauce

- Salt and pepper to taste (generous amount)

- Smoked provolone cheese

- Avocado oil for searing

- Brioche buns

"Caramelized" onions

- 2-3 medium yellow onion, sliced

- 1 tsp granulated sugar

- Heaping pinch of salt

Cowboy butter

- 8 tbsp unsalted butter

- 5 garlic cloves, minced

- 1 shallot, minced

- 1/2 lemon, freshly squeezed

- 1 tbsp Dijon mustard

- 1 heaping tbsp parsley, chopped

- 1 heaping tbsp chives, chopped

- 1 tsp thyme

- 1 tsp cayenne powder (adjust to heat preference

- 1/2 tsp red chili flakes

- 1/2 tsp smoked paprika

- Salt to taste

Garlic butter

- 1/4 cup unsalted butter, melted

- 2 tbsp parsley, freshly chopped

- 1 heaping tsp garlic powder

- Salt to taste

Enjoy 👌

Well, initially I had a question about the combination of sour, salty, umami, sweet, and citrus flavors, so this is the result.

RECIPE Chicken Marinade (overnight / 2+ hrs): Buttermilk, pickle juice, hot sauce, egg, garlic powder, onion powder, smoked paprika, cayenne, MSG, salt & pepper. Marinate boneless skinless chicken thighs overnight for maximum flavor (or for at LEAST 2 hours). Seasoned Flour: Flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, MSG, & cayenne. Mix a few tosp marinade into the flour for craggly crispy bits on the fried chicken. Double Dredge: Marinade → flour → marinade → flour. Press & squeeze the flour hard so it sticks to the chicken.

Fry: 350°F neutral oil for 6-8 minutes until golden brown and CWISPY (needs to hit 165°F internal). Sauce: A fried chicken sandwich needs sauce. My go-to: ranch dressing. Multiple ranch recipes have been posted on my page! Toppings: Keep it simple for balance: dill pickles, pickled jalapeños, or a quick slaw for crunch + acidity. Bun: brown. Brioche OR potato bun toasted in butter until golden Build: Toasted brioche → sauce → pickles → crispy chicken → toppings → more sauce → top bun. Enjoy friends :)

This is the best upgrade to your burger! Recipe • Slice bacon into small bite size pieces then cook it on the griddle until crispy. Cook some slices onions at the same time then remove once softened. • Let the bacon cool down the assemble Baconnaise sauce. • Form ground beef into ¼ Ib balls • Place the balls of ground beef down on the hot griddle over high heat and smash down with a burger press. Saring heater payes sa oris hunges to form crust pepper a ties see ed impati ated ends one the cheese is melted. • Spread mayo in the inside of the burger buns, then place on the hot griddle. Remove once golden brown. • Assemble the burger: sauce on the bottom bun, burger patties, onions, sauce on top bun. Baconaise Sauce ½ cup Mayo ½ cup Crispy bacon 2 tbsp Ketchup 1 tosp Hot Honey 1 tbsp Yellow Mustard 1 tsp Red pepper flakes 1 tsp chives ½ tsp black pepper Enjoy 😉 🙌