📝 Ingredients:

• 2 lbs boneless chicken thighs
• 3 chipotle peppers in adobo
• 4 cloves garlic
• 2 limes, juiced
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 12 corn tortillas
• 2 cups shredded purple cabbage
• 1 red onion, sliced
• 1/2 cup sour cream
• Fresh cilantro and lime wedges

👨‍🍳 Instructions:

1. Blend chipotles, garlic, lime juice, cumin, paprika for marinade
2. Marinate chicken for 2 hours minimum
3. Grill chicken over high heat until charred, 6-8 minutes per side
4. Rest chicken, then slice into strips
5. Char tortillas on grill for 30 seconds each side
6. Mix sour cream with lime zest for crema
7. Assemble tacos with chicken, cabbage, onion
8. Drizzle crema, garnish with cilantro, serve with lime

📝 Ingredients:

• 1 lb penne pasta
• 8 oz Spanish chorizo, sliced
• 1 can (28 oz) San Marzano tomatoes
• 6 cloves garlic, sliced
• 2 teaspoons crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup olive oil
• Fresh basil leaves
• Parmesan cheese, grated
• Salt and black pepper

👨‍🍳 Instructions:

1. Cook pasta until al dente, reserve pasta water
2. Heat olive oil, cook chorizo until crispy
3. Add garlic and red pepper, cook 1 minute
4. Deglaze with white wine
5. Crush tomatoes, add to pan, simmer 15 minutes
6. Season with salt and pepper
7. Toss pasta with sauce, add pasta water if needed
8. Serve with basil and Parmesan

📝 Ingredients:

• 1.5 lbs ground brisket
• 4 brioche buns, toasted
• 1 large onion, sliced into rings
• 1/2 cup flour
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• 4 slices pepper jack cheese
• 1/2 cup pickled jalapeños
• 1/2 cup BBQ sauce
• Lettuce and tomato
• Oil for frying

👨‍🍳 Instructions:

1. Form brisket into 4 patties, season generously
2. Dredge onion rings in flour, buttermilk, then panko
3. Fry onion rings until golden, drain
4. Grill burgers 5 minutes per side for medium
5. Top with cheese, melt on grill
6. Toast buns on grill
7. Assemble: bun, burger, BBQ sauce, jalapeños, onion rings, lettuce, tomato
8. Serve immediately while hot

📝 Ingredients:

• 1.5 lbs ground beef
• 4 Thai bird's eye chilies, minced
• 6 cloves garlic, minced
• 1 cup Thai basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 4 eggs
• 4 cups cooked jasmine rice

👨‍🍳 Instructions:

1. Heat oil in wok over high heat
2. Add chilies and garlic, stir-fry 30 seconds
3. Add ground beef, break up and cook until browned
4. Add fish sauce, soy sauce, oyster sauce, sugar
5. Stir-fry until beef is crispy
6. Remove from heat, stir in Thai basil
7. Fry eggs sunny-side up
8. Serve beef over rice, top with fried egg

📝 Ingredients:

• 3 lbs chicken wings, split
• 1/2 cup sriracha sauce
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons butter
• 1 teaspoon sesame seeds
• Green onions, sliced

👨‍🍳 Instructions:

1. Pat wings dry, season with salt and pepper
2. Bake wings at 425°F for 45 minutes, flipping halfway
3. Combine sriracha, honey, soy, vinegar, garlic, ginger
4. Simmer glaze in saucepan 5 minutes
5. Whisk in butter until melted
6. Toss hot wings in glaze
7. Garnish with sesame seeds and green onions
8. Serve immediately while crispy

📝 Ingredients:

• 2 cups frozen mango chunks
• 1 banana, frozen
• 1/2 cup coconut milk
• 1 teaspoon turmeric powder
• 1 tablespoon honey
• 1/2 cup Greek yogurt
• 1/4 cup granola
• 1/4 cup shredded coconut
• Fresh kiwi, sliced
• Fresh pineapple chunks
• Chia seeds and hemp hearts

👨‍🍳 Instructions:

1. Blend mango, banana, coconut milk, turmeric, honey, yogurt
2. Blend until smooth and thick
3. Pour into bowls
4. Top with granola and shredded coconut
5. Arrange kiwi and pineapple on top
6. Sprinkle with chia seeds and hemp hearts
7. Serve immediately while cold
8. Enjoy as a vibrant breakfast or snack