Step 1: Preheat the Oven

• Start by preheating your oven to 400°F (200°C). This temperature ensures that your taquitos will turn out perfectly crispy.

Step 2: Prepare Your Ingredients

• In a mixing bowl, combine the shredded chicken, spices, and pepper jack cheese. If you’re using any optional ingredients, mix those in as well. This blend of flavors is what will make your taquitos unforgettable!

Step 3: Warm the Tortillas

• Microwave the corn tortillas for about 30 seconds while wrapped in a damp paper towel. This makes them soft and pliable, preventing them from cracking when you roll them.

Step 4: Assemble the Taquitos

• Place a warmed tortilla flat on a surface. Spoon 2 tablespoons of the chicken mixture onto the lower third of the tortilla and roll it tightly around the filling. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.

Step 5: Bake to Perfection

• Lightly coat the tops of the taquitos with cooking spray or brush them with oil. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. The aroma of baking taquitos will fill your kitchen, creating the perfect pre-dinner excitement!

Step 6: Serve and Enjoy!

• Once they’re out of the oven, let the taquitos cool slightly before serving. Pair them with your favorite dipping sauces like salsa, guacamole, or sour cream for the ultimate experience.

• Prep the Bread: Butter the two slices of sourdough bread on one side.
• Heat the Skillet: Heat a medium skillet over medium heat. Once hot, add one slice of buttered bread to the skillet, buttered side down.
• Add the Honey: Drizzle hot honey on top of the bread for a spicy-sweet kick.
• Layer the Cheeses: Top with goat cheese slices or crumbles, followed by gruyere slices.
• Add the Peaches: Arrange the peach slices on top of the cheese and sprinkle with fresh basil.
• Top It Off: Place the other slice of bread on top, buttered side up.
• Cook: Once the bottom slice is golden brown (about 2 to 3 minutes), carefully flip the sandwich.
• Finish Cooking: Cook on the other side until toasted and golden brown, ensuring the cheese melts and becomes gooey.
• Serve:Slice in half and serve immediately.

• Begin by finely dicing the tomatoes and red onion. Place them in a large mixing bowl.
• Add the chopped cilantro and finely diced jalapeños to the bowl.
• Zest and juice the limes, then pour both the zest and juice into the mixture.
• Season with sea salt and black pepper to taste and mix all ingredients together until well combined.
• Serve immediately, or let the flavors meld in the refrigerator for an hour before serving.

HOT HONEY

• In a small saucepan, combine honey, chili flakes, and cayenne pepper (if using).
• Heat the mixture over medium heat until it comes to a simmer. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally.
• Once the mixture has infused with the chili flakes, remove it from the heat and let it cool for a few minutes. Stir in the apple cider vinegar.
• Store in a clean jar or bottle and keep at room temperature if using immediately let cool before using

WHIPPED FETA

• In a food processor, combine feta, cream cheese and olive oil until cheese are well combined and smooth. Add basil and garlic, mixing well again.
• Scoop cheese out of the food processor onto a small plate or into a shallow bowl.
• Use a large spoon to create a well in the center of the cheese. Fill the well with honey.
• Garnish the sides of the well with chives, candies almonds, chili flakes and corse salt and corse black pepper to taste.
• Serve immediately with warm pieces of pita bread.

• Prepare the Bean Layer: In a large mixing bowl, combine the black beans with salt, garlic powder, cumin, and cayenne pepper. Stir until all the seasonings are well incorporated.
• First Layer: Spread the seasoned bean mixture evenly across the bottom of a 9×13-inch baking dish or a 3-quart casserole dish.
• Second Layer: Top the beans with the cooked ground beef, spreading it out to cover the beans completely.
• Cheese Layer: Sprinkle 2 cups of shredded cheddar cheese over the beef for the third layer.
• Baking: Place the dish in the oven and bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and the layers are hot and bubbly.
• Cool and Add Guacamole: Once the dish is out of the oven, allow it to cool slightly, just enough to warm but not too hot. Then, spread the guacamole evenly over the top of the beef and cheese layer.
• Sour Cream Layer: Carefully spread the sour cream over the guacamole, making sure to cover it fully. This helps keep the guacamole from turning brown.
• Salsa Layer: Spoon and spread the salsa evenly over the sour cream layer.
• Top with Cheese: Add another sprinkle of shredded cheddar cheese on top of the salsa.
• Final Garnishes: Finish by scattering sliced green onions, jalapeños, and fresh cilantro over the top for a flavorful and colorful finishing touch.

• Cook on medium-high heat on the stovetop
• Add sticky rice and water to a small pot on the stove and cook until the liquid is absorbed. When rice is done cooking, mix in salt, rice vinegar and sugar. Set aside to let cool at least an hour and a half before using or make up to 2 days in advance and refrigerate until you’re ready to assemble the stacks.
• Take raw fresh sushi grade tuna and dice into small cube place in a bowl and set to the side
• Meanwhile, mix together ingredients for guacamole in a separate bowl and set aside
• mix together mango salsa Ingredients in a separate bowl and set aside
• Mix together ingredients for spicy sauce together in a separate bowl and set aside
• spoon ingredients into a large circular food mold placed in the middle of a serving plate Spoon sticky rice then layer with strips of Nori followed by a layer of cubed tuna then with guacamole and lastly mango salsa.
• Using the food mold lid Press down hard to firm up the mixture
• Remove food mold ring from exterior
• Drizzle spicy mixture across tuna stacks from side to side giving a lined effect to the top of each stack.
• Sprinkle with sesame seeds and cilantro / coriander serve and enjoy!

• Preheat oven 350 °F
• In a large bolster together all purpose, flour, baking powder, salt
• Using a cheese grater grate the cold butter into small pieces, then add to the large bowl of dry ingredients until evenly distributed throughout the dry ingredients
• Next ad in Pork, sausage, shredded cheddar, cheese, milk, dried rosemary, and fresh parsley.
• Use hands or stand mixer. If mixture is too dry add a little more milk the consistency should be a little wet and sticky.
• Shape into cookie scoop size balls place on a baking sheet
• Bake for 25 minutes or until brown once cooked immediately remove from pan and serve

• Place frozen corn in a microwave safe dish. Add red bell pepper diced, red onion diced and jalapeños diced . Mix well so ingredients are distributed equally. Place cream cheese in lumps throughout mixture
• Microwave on high heat for 3 minutes then remove and mix well, add spices chili powder paprika and chili powder mix well until evenly distributed microwave another 3 minutes and then mix again, place in microwave for a third and final time for 1-2 minutes to finish heating process. stir well and add salt and pepper to taste.
• Move to a serving bowl, garnish with cilantro leaves and and diced of jalapeño and serve with nacho chips. Perfect for a game day snack.