Lunch & Dinner

Prep Time: 10mins
Rest Time: 12hrs
Cook Time: 2hrs 25mins
Total Time: 14hrs 35 mins
Servings: 7

Ingredients
4.4 pound Pork Shoulder Boneless
3-4 sprigs of thyme
3-4 sprigs of sage
1cup Cabernet Sauvignon
1 orange juiced, don’t discard the cups
2 tablespoons Balsamic vinegar
1 tablespoon honey
2 oranges squeezed, do not discard cups

For The Brine:
4 cups lukewarm water
1 ½ cups Cabernet Sauvignon
6 allspice berries
6 cloves
5 bay leaves
7 peppercorns
1 stick of cinnamon
2-3 sprigs of thyme

For The Rub:
8 oz light molasses unsulfured
1 teaspoon Balsamic vinegar
½ teaspoon ground allspice
½ teaspoon garlic powder
1/16 teaspoon mustard powder
1 teaspoon dried marjoram or thyme instead.

Instructions
Brine The Pork (the night before):
Trim most of the fat from the surface of the pork leaving only a little.Add pork to a large bowl (glass or plastic) that fits it. It shouldn’t be much wider than the meat because we want it to sink in the brine. Add all of the seasonings. Dissolve in lukewarm water and add to the bowl. Pour the wine in as well refrigerate overnight.

Cook The Pork:
Remove the pork from the brine. Pat it dry with paper towels.
Preheat oven to 320°F.
Place the pork in a roasting pan if it has a rack place it on the rack. Combine all of the ingredients for the rub in a small bowl. Then rub it all over the top surface and sides of the meat. Add the sprigs of thyme, sage, and orange cups to the pan.
Pour the red wine and orange juice into the pan. Cover by putting the lid on if using a roasting pan. Make sure it’s closed well on the sides. Bake for 2 1/2 hours.

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INGREDIENTS:

Brisket

Mustard (as a binder)

Favorite brisket rub (preferably pepper-forward)

Hickory pellets (for smoking)

Apple cider vinegar

Beef tallow (3-4 tablespoons)

2 whole onions

Avocado oil (2 tablespoons)

Kosher salt (1 tablespoon)

Unsalted butter (2 tablespoons plus more for toasting)

Sourdough bread

Fried crispy onions

Colby jack cheese (2 slices)

Provolone cheese (2 slices)

Favorite BBQ sauce

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This simple garlic chicken recipe will become a regular favorite, showcasing how just three basic ingredients can create an incredibly flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons of brown sugar
• 3 teaspoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 500°F and spray a casserole dish with cooking spray.
2. Saute the minced garlic in olive oil until translucent but not browned. Set aside.
3. Place the chicken breasts in the casserole dish and sprinkle salt and pepper on both sides.
4. Mix brown sugar into the sauteed garlic, ensuring an even distribution, and spread it on top of the chicken breasts.
5. Bake, uncovered, for 15 to 20 minutes or until the chicken breasts are cooked through.

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INGREDIENTS:

• 60 ml Oil
• 1 cup red wine or liquid beef stock
• 750g mince meat
• 1 chopped onion
• 1 teaspoon garlic
• 2 tablespoons of tomato paste
• 2 tablespoons paprika
• 2 tablespoons bbq spice
• Black pepper and salt
• Lasagne sheets
• 2 cups Cooked creamy spinach

WHITE SAUCE:

• 5 tablespoons Butter
• 4 tablespoons cake Flour
• 2 x tins of evaporated Milk
• Salt
• 2 cups of grated cheddar cheese

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French Onion Stuffed Chicken

Ingredients

4 large chicken breasts

2 large onions, thinly sliced

2 cups shredded Gruyère or Swiss cheese

1 cup beef broth

2 tablespoons butter

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon dried thyme

Salt and pepper to taste

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Ingredients:

5 bone in chicken thigh fillets, peel skin off (optional)

1 medium onion, chopped

2 cloves garlic (large) , minced

2 tbsp butter or olive oil

1 1/2 cups uncooked white rice

1 1/2 cups chicken broth/stock, hot!

1 1/4 cups water

Chicken rub:

1 tsp paprika..

1 tsp dried thyme…

1/2 tsp garlic powder…

1/2 tsp onion..

3/4 tsp salt…

Black pepper…

Optional garnish:

Olive oil spray spray…

Fresh thyme leaves or finely chopped parsley…

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BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES 🍗🍲

This roasted chicken with veggies is so tasty and tender! Made with zucchini, carrots and wonderful spices like ginger, cumin, turmeric, coriander, cinnamon and orange.

Ingredients

8 Boneless Chicken Thighs

1 Onion, halved and sliced

2 Cloves Garlic, crushed

1 Tsp Freshly Grated Ginger

3 Carrots, sliced

2 zucchini, halved and sliced

Juice and zest of a small orange

1 Tbls Honey

300ml Chicken Stock

2 Tsp Ground Cumin

2 Tsp Ground Coriander

1 Tsp Mild Chilli Powder

1 Tsp Paprika

1/2 Tsp Turmeric

1/4 Tsp Cinnamon

Fresh Parsley for garnish

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When it comes to elevating the taste of your steak, a remarkable marinade can make all the difference. Say goodbye to bland and hello to extraordinary with the “Best Steak Marinade In Existence.” This mouthwatering blend of soy sauce, olive oil, and a medley of herbs and spices transforms your steak into a culinary masterpiece. Let’s dive into the simple yet magical process of creating this sensational marinade.

The Art of Marinading: The secret to an exceptional steak lies in the marinade, and this recipe brings together the perfect combination of flavors to tantalize your taste buds. Begin by combining 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup fresh lemon juice, and 1/4 cup Worcestershire sauce in a bowl.

 

A Symphony of Flavors: To infuse your marinade with an explosion of flavors, add 1 1/2 tablespoons of garlic powder, 3 tablespoons of dried basil, and 1 1/2 tablespoons of dried parsley flakes. The harmonious blend continues with 1 teaspoon of ground white pepper, providing a subtle heat, and 1/4 teaspoon of hot pepper sauce, such as Tabasco, for an extra kick.

Optional Elevation: For those seeking an extra layer of taste, consider adding 1 teaspoon of dried minced garlic and 1 teaspoon of onion powder. These optional ingredients contribute to the complexity of the marinade, taking it from extraordinary to unforgettable.

Mixing Mastery: Whisk all the ingredients thoroughly until they come together in a seamless blend. This ensures that each component plays its part in creating a marinade that permeates every fiber of your steak, promising a burst of flavor in every bite.

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Garlic Bread Sloppy Joes

 

Ingredients:

Bread:

1 loaf Italian bread

½ cup (1 stick / 113 g) unsalted butter, softened

1 teaspoon garlic salt

Sloppy Joe:

1 pound ground beef

¼ cup yellow onion, chopped

½ teaspoon garlic powder

1 teaspoon yellow mustard

¾ cup (180 g) ketchup

½ teaspoon kosher salt

¼ teaspoon black pepper

½ cup water

Topping:

1 cup (113 g) mozzarella cheese, shredded

1 cup (113 g) sharp cheddar, shredded

parsley, chopped for garnish

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Pan-seared fish fillet. It’s what’s for dinner, pronto. And so easy to make and tastes so darn delectable with its lemon butter sauce that you’re going to completely forget it’s good for you. Here’s how to make it.

 

Ingredients

Fish filets (whatever you like, I used catfish)

1 Lemon

1 Tbsp Capers

2 Tbsp Butter

Seafood magic seasoning

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