• Ahi-Tuna

• Cut Ahi into 1-inch cubes. Place in a large bowl.
• Add soy sauce, rice wine vinegar, sesame oil, sesame seeds (and sriracha if making spicy tuna) into bowl with Ahi and mix well. Cover and refrigerate for a minimum of 2 hours.

Baked Tortillas

• Preheat oven to 400F degrees.
• Place tortillas on baking sheet.
• Bake for about 12-15 minutes or until golden brown and crisp, flipping halfway through.

• Preheat oven to 450° and grease a large baking sheet with cooking spray.
• Separate egg whites and yolks, placing egg whites in a large bowl and yolks (careful not to break them!) in a separate bowl.
• Add cream of tartar to egg whites and beat until stiff peaks form, 3 minutes. Gently fold in Parmesan and season with salt and pepper.
• Spoon 8 scoops of egg whites to prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes.
  
• Carefully spoon 1 egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more.
  
• Sprinkle with pepper. Serve immediately!
  

Burgers

• Mix ground beef, onions, and salt & pepper in large mixing bowl. Form 4 medium patties and set aside.
• Set large pan on high heat. Drizzle cooking oil and set patties in pan. Cover pan with a lid to seal in moisture. Cook until well browned on first side, (3 - 4 mins)
• Remove lid, flip over patties, replace lid and continue cooking until finished, Remove burgers and keep warm.

Gravy

• Add butter to pan with the drippings. (Use same pan burgers were cooked in)
• Saute mushrooms and onions until golden brown (5 minutes)
• Add beef broth and Worcestershire sauce, bring to a boil and reduce heat. Cook for 2 to 3 mins.
• In a separate bowl, mix cornstarch with 1 tablespoon water to make a paste. Slowly add into gravy, stirring until thickened.
• Season with salt and pepper. Cover and keep warm until ready for use.

To serve

• Scoop cooked rice on plate, place 2 burgers on top, then eggs and pour gravy. Serve with sliced red onions and avocado!

• In large skillet with a lid, heat oil over medium heat. Add sliced garlic and red-pepper flakes and cook about 1 minute - until garlic turns golden brown at the edges.
• Stir in tomatoes, salt, and pepper, and turn heat to medium-low.
• Squash tomato pieces (I used a potato masher) until tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.

Burnout Version Starts Here

• Empty your can of spaghetti sauce in large skillet with a lid and heat over medium.

Both Versions Continue Here

• Make 6 divots into tomato sauce using back of a spoon. Crack an egg into each divot. Cover pan and cook until eggs are set (about 3 minutes for runny yolks!).
• Sprinkle finished eggs with chopped parsley and more Parmesan.
• Serve with garlic toast.

• Arrange a slice of salmon, 1 Tbsp cream cheese, 2 slices avo, and some red onion in center of egg roll wrapper and carefully roll.
• Fry in oil until browned.
• Let them cool for a minute, and serve.

Ahi-Tuna

• Cut Ahi into 1-inch cubes. Place in a large bowl.
• Add soy sauce, rice wine vinegar, sesame oil, sesame seeds (and sriracha if making spicy tuna) into bowl with Ahi and mix well. Cover and refrigerate for a minimum of 2 hours.

Fried Wonton Crisps

• Add about 1 inch of vegetable oil into deep pan and heat over medium-high heat.
• Fry wontons in batches, about 15 to 20 seconds on each side or until golden brown and crisp.
• Drain on paper towels.

Baked Wonton Crisps

• Preheat oven to 400F degrees.
• Lightly spray or brush wontons with oil and arrange on baking sheet in single layer.
• Bake for about 6 minutes or until golden brown and crisp.

• Combine all ingredients in a blender and process until smooth.
• Top with whipped cream and graham cracker crumbs (optional)
• Serve immediately!

• In a small saucepan over medium heat, warm the milk until it is hot to the touch.
• Whisk in the chocolate and sugar, and continue whisking for 1 to 2 minutes until the sugar has dissolved.
• Whisk in the vanilla.
• Reduce the heat to low.
• Serve immediately.

• Preheat oven to 350 degrees F.
• Spray 9×13 baking pan with cooking spray.
• Combine quinoa, corn, tomatoes, cheeses, parsley, garlic, and onion. Salt and pepper to taste.
• Fill each each bell pepper with quinoa mixture. Gently pack it down to make certain each pepper is full.
• Arrange them upright on prepared baking pan and bake until the peppers are tender. About 25-30 minutes.
• Garnish with more shredded cheese and serve immediately.

• Cook quinoa according to package directions and set aside.
• Heat olive oil over medium high heat in large skillet. Add mushrooms, garlic, and thyme. Cook for 3-4 minutes, stirring occasionally until tender. Season with salt and pepper to taste.
• Stir in quinoa and combine well.
• Garnished with Parmesan and serve immediately!