1. Preheat oven to 450 degrees.
2. Cook the beef and onions over medium high heat in a large oven safe skillet. Add the spice packed and stir it combine. Cook for 6-8 minutes, or until beef has cooked through. Drain any excess fat.
3. Add the black beans and Rotel and stir to combine and heat throughout. Then, top with cheese and transfer to the oven. Allow the cheese to melt, around 3-4 minutes. Then switch to broil and cook an additional 1 minute to give a nice bubbly and browned top.
4. Warm tortillas in oven for 2-3 minutes.
5. Scoop taco filling into warm tortillas. Top with desired toppings and serve immediately.

1. In a small bowl, stir together honey, ginger, garlic, soy sauce, lime juice, sesame oil and red pepper flakes. Reserve half of the sauce in a separate bowl. Place the shrimp in half of the sauce and allow to marinade for 10-15 minutes.
2. Preheat a skillet to medium high heat with half of the peanut oil. Add the asparagus and bell peppers and allow to sear for about 2 minutes. Remove from pan and set aside.
3. In the same pan, add remaining oil and shrimp. Saute on both sides, around 2 minutes each side or until shrimp is pink. Then, add your cooked vegetables and green onion to the pan. Pour remaining sauce and stir to coat. Cook another 1-2 minutes or until sauce thickens slightly and shrimp is fully cooked through.
4. Take off heat and add cilantro. Serve over rice and garnish with sesame seeds, if desired.

1. In a skillet over medium heat, cook the pancetta until the fat is rendered and the pieces are crispy, then set aside. Pound the chicken breasts until they are about 1” thick and somewhat uniform in size. In a small bowl, stir together the Italian seasoning and smoked paprika. Season the chicken generously with salt and pepper plus your seasoning mixture. In the same pan as the pancetta, cook the chicken breasts until fully cooked to 165 degrees. Set aside on a plate to rest.
2. Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water, and drain remaining water.
3. In a large bowl, whisk together 1 cup Ricotta cheese, lemon juice and zest, parmesan cheese. Slowly, add 1 cup of the reserved pasta water and continue to whisk. Use additional pasta water if sauce is too thick.
4. Lower the heat of your skillet to low. Add crushed garlic and cook until fragrant. Pour in your ricotta mixture and stir until all of the pan juices are well combined and the sauce thickens slightly. Add the cooked pasta, pancetta and spinach to the pan and stir. Finally, slice your cooked chicken into strips and add to pasta.
5. Garnish with additional parmesan cheese and fresh basil if desired. Serve immediately.

1. Preheat the oven to 325.
2. Pat your beef dry and season generously with salt and pepper. In a Dutch oven, heat 1 tbsp of olive oil over medium high heat until hot. In batches, brown the meat for about 1-2 minutes per side, or until nicely seared. Note the meat may not be all the way cooked through but it will continue to cook in later steps so you are only concerned about a sear here. Be cautious not to crowd the pan, or your meat will steam instead of browning nicely. Transfer meat to a plate to rest.
3. In the same pot, add a little more olive oil and the onions and cook for 1-2 minutes. Then, add the garlic and cook until fragrant. Add the tomato paste and stir to combine and cook a bit. Then, deglaze your pot with the red wine vinegar, being sure to scrape the browned bits from the bottom of the pan.
4. Return the meat to the pan and add the flour, stirring to coat and cook another 1-2 minutes. Add the wine, beef broth, balsamic vinegar, bay leaf and thyme and bring to a boil. Cover the pot with a lid and transfer to the oven. Braise for 2 hours.
5. Remove the pot from the oven and add the carrots, potatoes and celery. Cover and place back in the oven for another hour or until the vegetables are fork tender. The broth should be somewhat thickened and the meat very tender. Taste and add salt and pepper to taste if desired.

1. Preheat oven to 350. Cook the sausage on a skillet over medium high heat until cooked throughout. Set on a paper towel lined plate to drain.
2. In a medium bowl, scramble the eggs. Add milk, flour, salt and pepper and stir to combine.
3. Prepare two mini muffin tins—silicone works great here or you can spray cooking spray in a regular muffin tin. Spoon in some sausage into each slot and top with a sprinkling of cheese. Then, using a ladle, add your egg mixture and fill to top.
4. Place your muffin tins into the oven and bake for 15 minutes or until eggs are completely set. Allow to cool slightly before removing from muffin tins.
5. These refrigerate well for 3-4 days and can be reheated in the microwave.

Note: You can omit the flour to make this recipe gluten free. However, your eggs will not be quite as fluffy and may flatten slightly when cooling. But they will still taste great!

1. Preheat oven to 325 degrees. Chop bacon and cook over medium high heat in an 8-10” oven safe skillet, working in batches so you don’t crowd the pan. Remove to a plate to drain.
2. Discard most of the bacon fat, leaving a bit remaining in the pan. Add cubed potatoes to the skillet and season with salt and pepper. Cook until browned and slightly softened, about 8 minutes. Add onion and cook another 1-2 minutes. Then add garlic and cook another 1 minute, or until fragrant but being careful not to burn. Turn off heat and set aside.
3. While potatoes are cooking, beat eggs in a medium bowl and pour in the heavy cream. Season with salt and pepper.
4. Return the bacon to the vegetables in the skilled. Add ½ cup of cheese and mix to combine. Then, pour egg mixture into pan and stir well. Sprinkle a little additional cheese on top of the egg mix.
5. Place skillet into preheated oven and cook for ~20 minutes. Your frittata is done when eggs are cooked through and no longer runny and the cheese on top turns golden.

·       ½ box of Rigatoni

·       1 onion, diced

·       2 cloves Garlic, minced

·       1 can Fire Roasted Diced Tomatoes

·       1 can Tomato Sauce

·       ½ cup Heavy Cream

·       1 tsp Sugar

·       1 tbsp Olive Oil

·       Grated Parmesan cheese, for garnish

·       Basil, for garnish

1.      On a large skillet, cook sausage over medium-high until browned throughout. Set aside on a plate to drain any excess fat. In the same pan, add olive oil and onions and cook until translucent. Then, add garlic and cook another ~1 minute or until fragrant.

2.      Add diced tomatoes, tomato sauce and sugar. Stir to combine. Reduce to medium heat and allow to simmer, stirring occasionally.

3.      While sauce is cooking, boil water and cook pasta according to package instructions.

4.      Once sauce has reduced slightly, add heavy cream.  Drain pasta and add to sauce mixture. Toss well to combine. Serve immediately with freshly grated parmesan cheese and basil if desired.

1.      Place the chicken in the slow cooker and season with salt, pepper and garlic powder. Add onion, 2 tbsp Butter, Chicken Broth, Cream of Chicken Soup and Sour Cream, then stir to combine. Place lid on top and cook over low heat for 6 hours.

2.      After internal temperature of chicken reaches 165 degrees, use two forks to shred chicken. Add your veggies to the chicken mixture and stir to combine. Then, chop the biscuits into 6-8 pieces each and place on top of the chicken. Be sure to press the biscuits down into the liquid so it absorbs while cooking.

3.      Replace the lid and continue cooking for 1 hour over high heat, or until the biscuits are cooked through and slightly browned.

1. Scramble eggs in a large mixing bowl. Add sausage, ground beef, seasoning, bread crumbs and parmesan cheese. Using your hands, mix to combine thoroughly.
2. Preheat oven to 350 degrees. Shape meatball mixture into 1” balls. Place on parchment paper lined baking sheet spaced to allow room for air to circulate. Cook for 15-18 minutes, or until internal temperature reaches 165 degrees. Allow to rest for 5-10 minutes, the place on a paper towel lined plate to drain any excess fat.
3. Boil pasta in salted water according to package instructions while meatballs cook. Drain to a colander. In the same large pot, add your pasta sauce and warm over low heat. Add the drained pasta to your sauce and toss well to combine. Finally, add you meatball and top with additional parmesan cheese if desired.

1. Cut tomatoes, peaches and burrata into slices lengthwise.
2. Place arugula in serving bowl and dress lightly with olive oil, lemon juice and a little salt & pepper. Layer tomatoes, peaches and burrata in a pinwheel on top of the arugula. Drizzle balsamic vinegar over entire salad. Garnish with basil and serve cold.