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Ingredients 1 lb pork breakfast sausage 1 tsp black pepper 2 tbsp flour 2.25 cups milk 1 tsp apple cider vinegar 12 oz shredded mozzarella 2 tbsp dried sage Salt to taste 2 pounds pizza dough for one big pizza (see recipe) 1/4 cup sliced onion 4 eggs Any other optional toppings: jalapeno slices, diced bell pepper, etc. You can remove some of the meat and sub with veggies. Instructions Cook the sausage in a skillet until browned and fully cooked on med-high heat. Scoop out half of it for pizza toppings later and leave the remaining half in the pan. Stir in flour and black pepper and cook for 2 minutes stirring. Stir the milk into the pan. This should bubble up and thicken quick, ~2 minutes. Remove from heat once gravy is thickened. Add the vinegar and salt. Preheat oven to 500 F Prep a pizza tray with oil and/or corn starch so pizza doesn’t stick. Spread out dough making a nice pizza and place on tray. Add the gravy to pizza evenly. Layer mozzarella, sausage, sage, onion and rest of optional toppings. Crack eggs and plop them evenly spaced on top of the pizza. Bake in preheated oven for 8-10 minutes until crust is browned and cheese is melted. Eggs may look uncooked by appearance but they will be firm.

Ingredients 2 cups canned chicken or diced rotisserie ? cup buffalo sauce ? cup greek yogurt 2 tbsp mayo 1 tbsp ranch seasoning 1/2 cup celery diced 1/2 cup red onion diced 1/4 cup green onion sliced 2 tbsp feta Salt and pepper to taste Cottage cheese Instructions Mix together all but cottage cheese. Mix that at serving. Serve with bread for sandwiches or crackers for chips and dip. Tastes absorb and mix better with time. Refrigerate after mixing.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis 5 cloves garlic minced Spices: black pepper, garlic salt, cayenne, touch sriracha, italian seasonings ...

Ingredients 2 cups whole milk 3 tbl cornstarch 7/8 cup dark brown sugar 2 large eggs 1/2 tsp salt 1 cup heavy cream 4 tbl unsalted butter 1/8 cup scotch whiskey (or any whiskey works well too) 6 ounces bittersweet chocolate finely chopped Instructions In medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt. In large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (>a few minutes). Slowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more). Remove from heat and whisk in the butter and scotch. Spoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight). See notes. Meanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent). Heat the chocolate in a bowl in the microwave until mostly melted. Stir to mix all together until smooth. Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner. Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping). Let set in the fridge for 30 minutes or more. Serve the pudding with 1 or 2 scribbles dipped in the top. One short burst of whip cream on top is nice. Notes Do not short change the pudding mixture set time. This pudding can keep for days so don’t be afraid to make in the morning or the day before. Whisking well is very important. It is super easy for the pudding to come out lumpy if not enough stirring.

Ingredients 1 9" pound dough flattened 1.5 cups milk (almond, whole, or whatever) 2 tsp cajun seasoning 3 tbsp butter (or less) 1 green bell pepper diced 1 onion diced 3-4 tbsp all purpose flour (vary depending on thickness desired) 2 cups chicken broth (or water) 1 lb red potatoes (or any color) diced small 1 whole rotisserie chicken shredded well (can substitute 1 lb cooked sausage) 2 diced and seeded jalapenos Salt and pepper to taste (min 1 tsp each) Instructions Put pie dough on baking sheet, brush on some milk, sprinkly just a little bit of cajun seasoning (this is not included in amount above) and bake at 400 F for 15-20 min until crispy and golden brown. Melt butter in large skillet and cook onion and bell pepper until softened. Add cajun seasoning and flour. Stir and cook flour until raw flavor is gone (1 minute or so). Add milk and chicken broth and stir well. Add potatoes and chicken and jalapenos. Bring to simmer and cook 20 min minimum. Add water if you want it thinner. Serve in bowl and cut a slice out of the pie crust to dip in the top per serving (the pie crust makes 4 servings ideally)

Ingredients Ingredients (scale how you need): 5 tbsp paprika 3 tbsp salt 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp dried oregano 2 tbsp dried basil 1 tbsp dried thyme 2 tbsp black pepper 1 tbsp cayenne pepper

example using the carnitas to make tacos! Ingredients 1 tbsp olive oil 4 lb pork shoulder (doesn’t matter if has bone or not, preferably not though for more meat) 3 tsp salt or more to taste 2 tsp black pepper or more to taste 1 large onion diced 1 jalapeno diced (do NOT remove the seeds, toss it all in) 5 cloves garlic minced 3/4 cup juice from squeezed oranges (just buy a couple oranges and squeeze them well) 1.5 tbsp dried oregano 2 tsp ground cumin 2 tbsp olive oil 1 cup water Instructions Put all the ingredients in an instant pot (oil and water then meat then rest of ingredients) High heat and pressure for minimum 1 hour. 1.5 hours total though is better and makes it a bit easier to shred Serve with whatever meal (tacos, enchiladas, quesadillas, etc.). This recipe is only how to make the carnitas themselves; please reference one of the other taco recipes in this book for more ideas how to use the carnitas

Ingredients Ceviche: 1 pound peeled, deveined, shrimp cut into bite size pieces (or just buy the small shrimp) 1.5 cups lime juice 1 cup seeded and diced plum tomatoes 1 cup finely chopped red onion 1 cup diced cucumber 1/2 cup finely chopped cilantro 1 jalapeno, minced 1/2 cup tomato juice with clam broth (such as clamato) 1 tsp maggi sauce (or 1/2 tsp soy sauce and 1/2 tsp worcester sauce) Salt to taste Spicy mayo: ...

Ingredients Ingredients (marinade) 1 loaf italian bread 1/4 cup melted butter 1 cup basil pesto (check for cashews if allergy) 1.5 cups mozzarella cheese Instructions Preheat oven to 375 F Cut 1" diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom). Then do the opposite direction, creating a cross hatch pattern. Pour butter into thew cuts and then spoon the pesto in as well. Finally, stuff the cheese into the cuts. Wrap in aluminum voil and place on baking pan, bake for 15 minutes. Open the top of the aluminum foil and bake another 10 minutes. Serve after cooling 5-10 minutes.

Ingredients Ingredients chicken 2 pounds chicken thighs (sliced 0.25" or so thin) Salt, pepper, paprika, italian seasoning Alfredo pasta ingredients (using off the shelf alfredo sauce) 4 cloves garlic minced 1 yellow onion diced small Jar (~15 oz) good alfredo sauce (better than ragu makes a difference) Red pepper flakes to taste (1 tsp or so) Salt and pepper to taste (1 tsp each to start) 1/4 tsp dried basil (optional) 1 tomato diced 3/4 pound fettuccine cooked to package directions (scale the recipe if you want to use a full pound…) ...