• Wrap the tenderloin in plastic wrap and place it in the freezer for 2 hours to firm up.
• After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately 1/8 to 1/4-inch pieces.
• Lay out sheets of plastic wrap and place each slice onto the plastic.
• Top with another piece of plastic and gently pound the meat with a meat mallet until paper-thin.
• Repeat until all of the meat is sliced and pounded.
• Divide the meat evenly among 4 chilled plates.
• Serve with greens tossed with vinaigrette, salt, pepper, and/or shaved Parmesan cheese.
• This refined dish showcases thinly sliced beef tenderloin, delicately pounded to perfection, served with vibrant greens and a tangy vinaigrette.
• Enjoy the elegant flavors and textures of this classic Italian appetizer.

• Season the steak with salt and pepper.
• In a medium bowl, whisk together the soy sauce, chili pepper, sugar, and lime juice until the sugar is dissolved.
• Add the beef, toss to coat, and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute.
• Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside.
• Allow the liquid in the pan to reduce until thickened, about 4 minutes.
• Add the garlic and scallions and cook for 1 minute more.
• Add the mushrooms and cook for 2 to 3 minutes more.
• Add the snow peas, baby corn, and bell pepper (if using) and continue cooking until all the vegetables are crisp-tender, about 2 minutes.
• Return the beef to the skillet and toss to combine.
• Serve hot and enjoy the burst of flavors in this delicious beef stir-fry!

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a heavy sauté pan over medium-high heat.
• Add the ground beef and cook until browned, about 7 minutes.
• Season with salt and pepper.
• Add the olives, raisins, carrots, and onions.
• Sauté for a couple of minutes until softened.
• Stir in the tomato puree and simmer for 10 minutes.
• Turn off the heat and let it cool to room temperature before filling the empanadas.
• Grease a large baking sheet with nonstick cooking spray.
• Unfold one sheet of puff pastry onto a lightly floured surface.
• Roll the pastry out to a 1/4- to 1/8-inch thickness.
• Using a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2 inches.
• Add 2 tablespoons of the cooled beef mixture to the center of each square.
• Brush the edges of each square with some egg wash and fold to shape into triangles.
• Crimp the edges with a fork.
• Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.
• Bake until golden brown, about 25 minutes.
• Serve warm and enjoy the savory goodness of these homemade empanadas!

For the Sauce:

• In a saucepan, melt the butter over medium heat.
• Add the onions and cook until translucent, about 4 minutes.
• Stir in the vinegar and brown sugar until dissolved.
• Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper.
• Bring to a boil.
• Reduce to a simmer and cook until thickened, about 30 minutes.
• Purée with an immersion blender or in a regular blender.

Prepare the Pork:

• Mix 2 tablespoons salt, black pepper, brown sugar, and paprika in a bowl, then rub all over the chops.
• Wrap in plastic wrap and refrigerate for 2 to 4 hours.

Grilling:

• Preheat a grill to medium.
• Rub with vegetable oil.
• Place the chops on the grill and cook until halfway through, about 15 minutes.
• Turn the chops and move to a cooler area of the grill; cover and cook until the internal temperature reaches 140°F to 145°F, 15 to 20 minutes.
• Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes.
• Transfer to a cutting board, brush with more sauce, and serve with additional sauce and Smoky Corn on the Cob.

Smoky Corn on the Cob:

• Peel back the husks from the corn and remove the silk.
• Butter the kernels and sprinkle with salt and smoked paprika.
• Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

• In a large skillet over medium heat, heat the olive oil.
• Add the diced onion and cook until tender, about 6 minutes.
• Then, add the minced garlic and cook for 1 more minute.
• Add the ground chicken to the skillet and cook until it is no longer pink, about 6 minutes more.
• Stir in the ketchup, brown sugar, mustard, chili powder, and Worcestershire sauce.
• Season with salt and pepper.
• Simmer the mixture until it thickens and becomes saucy, about 5 minutes.
• Top the mixture with shredded mozzarella cheese and cover the skillet with a lid to melt the cheese, about 2 minutes.
• Serve the cheesy chicken sloppy joe mixture on buns and enjoy!

• In a large pot of salted boiling water, cook the fettuccine according to package directions until al dente.
• Drain, reserving 1/2 cup of pasta water, and return to the pot.
• Meanwhile, in a large skillet over medium heat, cook the chopped bacon for about 5 minutes until crispy.
• Add minced garlic and cook until fragrant, about 2-3 minutes more.
• Transfer the bacon to a bowl and drain off half of the fat from the skillet.
• Season the chicken strips generously with salt and pepper, then add them to the skillet over medium-high heat.
• Cook, flipping halfway through, until no longer pink, about 10 minutes.
• Reduce the heat to low and return the cooked bacon to the skillet.
• Toss to combine, then add the cooked pasta and toss until well combined.
• In a small bowl, beat together the eggs, Parmesan cheese, and chopped parsley.
• Season with salt and pepper.
• Pour the egg mixture over the pasta and toss until the pasta is coated.
• Add a couple of tablespoons of pasta water and toss again until creamy.
• Add more pasta water as needed.
• Garnish the creamy chicken carbonara with additional Parmesan cheese and parsley.
• Serve immediately and enjoy!

• Preheat the oven to 400°F (200°C).
• Season the chicken thighs with smoked paprika, salt, and pepper.
• In a large ovenproof skillet, melt 2 tablespoons of butter over medium-high heat.
• Add the chicken thighs, skin-side down, and sear until golden brown on both sides, about 2-3 minutes per side.
• Remove the chicken from the skillet and set aside.
• Melt the remaining tablespoon of butter in the skillet.
• Add minced garlic and cook until fragrant, about 1-2 minutes.
• Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, and fresh thyme leaves.
• Bring the mixture to a boil, then reduce the heat.
• Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes.
• Return the chicken thighs to the skillet, spooning some sauce over them.
• Place the skillet into the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes.
• Serve the creamy lemon butter chicken thighs immediately, garnished with additional fresh thyme leaves if desired.
• Enjoy!

• Preheat the oven to 375°F (190°C).
• Grease a 9×9 baking dish.
• In a large skillet over medium heat, cook the bacon until crispy.
• Drain excess grease and set the bacon aside on a paper towel.
• In a gallon-size Ziploc bag, combine olive oil, diced chicken, and Ranch seasoning mix.
• Seal the bag and shake to coat the chicken evenly.
• Add the coated chicken to the skillet and cook until no longer pink.
• Cook the pasta in a pot of boiling water until al dente.
• Drain and transfer the pasta to the greased baking dish.
• Add the cooked chicken and Alfredo sauce to the pasta in the baking dish.
• Mix well to combine.
• Sprinkle both kinds of cheese and cooked bacon over the pasta mixture.
• Season with salt and pepper.
• Bake in the preheated oven until bubbly and the cheese is melted, about 15 minutes.
• Serve hot and enjoy your creamy chicken bacon ranch pasta bake!

• In a large pot of salted boiling water, cook pasta according to package directions until al dente.
• Drain, reserving 1/2 cup pasta water, and return to pot.
• In a large skillet over medium-high heat, heat olive oil.
• Season chicken with salt and pepper.
• Sear chicken until golden and no longer pink, about 8 minutes per side.
• Transfer to a plate to let rest, then cut into 1-inch cubes.
• Meanwhile, return skillet to medium-high heat and melt butter.
• Cook mushrooms until golden, about 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes.
• Add flour and stir until incorporated.
• Add half-and-half, chicken stock, Parmesan, and oregano, and season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, 5 minutes.
• Fold cooked pasta into sauce with chicken (and its juices) and arugula.
• If sauce is too thick, add pasta water until you reach desired consistency.
• Top with more Parmesan and serve.
• Enjoy your creamy chicken and mushroom pasta!

• Preheat the oven to 425°F (220°C).
• In a medium bowl, whisk together soy sauce, honey, minced garlic, chopped cilantro, lime juice, and sriracha to make the sauce.
• Season the chicken thighs with salt and pepper.
• Heat olive oil in an ovenproof skillet over medium-high heat.
• Sear the chicken thighs skin-side down for 2 minutes, then flip and cook for an additional 2 minutes.
• Pour the sauce over the chicken and transfer the skillet to the preheated oven.
• Bake until the chicken is cooked through, about 20 minutes.
• Garnish the chicken with sesame seeds and additional cilantro.
• Serve over cooked jasmine rice with pan sauce.
• Enjoy your savory honey garlic chicken!