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Favorite Recipes

JON's Best Ever French Dip
Jon's Best Ever French Dip

• 3 boneless ribeye steaks (about 3 pounds)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried ground sage
• peanut oil, or vegetable oil, for frying
• 1 cup all-purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs

• 1/4 yellow onion, thinly sliced
•2 cloves garlic, minced
•2 teaspoons minced fresh thyme
•1 1/2 cups low-sodium beef broth
•2 teaspoons Worcestershire sauce
•6 hoagie rolls
•12 slices provolone


1. Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.

2. Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.

3. When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes.
Serve with jus on the side for dipping.

Hope's Chicken Cordon Bleu
Hope's Chicken Cordon Blue

• 4 boneless, skinless chicken breasts
• Salt & pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 16 slices swiss cheese
• ½ lb ham, thinly sliced
• peanut oil, or vegetable oil, for frying
• 1 cup all-purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs


1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. Place chicken between two sheets of plastic wrap and pound with a meat mallet. You want the chicken to be about a ½ inch thick.
3. Remove plastic wrap and place to pieces of Swiss, two slices of ham, and then another layer of Swiss & ham on the chicken. Roll up the chicken and layers and put in fridge for 30mins on a baking sheet.
4. After the rolls are set, set up 3 separate large dishes with the flour, beaten egg, and bread crumbs. Roll the chicken first in the flour, then the egg, and then bread crumbs.
5. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

Krista's Beet Soup
Krista's Beet, Ginger & Coconut Milk Soup

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped ginger
• 3 large red beets, peeled and cut into 1/4-inch pieces
• 5 cups vegetable stock, divided
• 1 can (14.5 ounces) low-fat coconut milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Parsley for garnish


1. In a large pot, heat oil over medium heat. Sauté onion for about 5 minutes.

2. Add garlic and ginger stirring often for about 5 minutes.

3. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender about 20 minutes.

4. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.

5. Stir in milk, salt and pepper.

6. Garnish with parsley and serve with bread, if desired.

Simon's Air Fryer Salmon
Simon's Air Fryer Salmon

• 2-4 Salmon fillets (1 is typical per person)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon of garlic salt or 1 clove crushed
• Olive Oil
• Capers (spread evenly)
• 2 tablespoons butter (1 tablespoon per fillet)
• Lemon (One circled slice per fillet)


Simply put in air fryer at 400 degrees for 12-14 minutes. You can put foil down for easier cleaning, tends to be crispier on bottom without the foil. Pairs well with a bed of rice! (I love brown!) Also, love putting soy sauce and sriracha on mine! Enjoy!

Noah's Chicken Enchiladas
Noah's Chicken Enchiladas

• 1/4 cup Butter
• 1/4 cup All-purpose flour
• 1 (10.75 Ounce) can of chicken broth
• 3/4 cup water
• 1 (8 ounce) carton of sour cream
• 2 (4 ounce) cans of diced jalapeno peppers
• 12 tortillas
• 3/4 cup of shredded cooked chicken
• 2 cups of shredded Monterey jack cheese
• 3/4 cup chopped onion
• Cilantro for garnish
• Vegetable oil

• 1 large tomato, finely chopped
• 1/2 cup onion, finely chopped
• 1 (4 ounce) cans of diced jalapeno peppers
• 1/4 cup of tomato juice
• 1/2 teaspoon salt
Combine all ingredients; stir well. Chill


Preheat Oven to 425
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly.
2. Stir in sour cream and shopped peppers. Add half of your sour cream mixture into 12x8 baking dish; set aside dish and remaining sour cream sauce
3. Place 1 tablespoon of each chicken, cheese and onion on each tortilla; roll up tortillas, and place, seam side down in reserved baking dish.
4. Pour remaining sour cream sauce over top.
5. Bake, uncovered, for 20 minutes
6. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts.

Garnish with cilantro and serve with Enchilada Relish

Alec's Wing it Chili
Alec's Wing it Chili

• 1 can of black beans
• 1 can of kidney beans
• 1 lb of bison or beef
• 1 small can of hunts tomato paste
• 1 anaheim pepper diced
• 1/2 half white onion, diced
• 1 habanero or a couple jalapenos diced (dealers choice)
• 3/4 cup of shredded cooked chicken
• 2 cups of shredded Monterey jack cheese
• 3/4 cup chopped onion
• Cayenne pepper powered
• Cinnamon
• Garlic powder
• Paprika
• Large beer of choice (IPA or stouts are always my go to)


1. Brown bison or beef with seeds from peppers. While cooking, cut or mince white onion/peppers and add to meat.
2. Once browned add beans, tomato sauce, beer and 2 cans of water. Bring to boil.
3. Season to taste. I wing it each time!
4. Use tomato paste to thicken.

Serve with sharp white cheddar & tortilla chips

Nichole's Salt Crusted Prime Rib
Nichole's Salt Crusted
Prime Rib

• 5 cloves of smashed garlic
• 1/4 cup Horse radish
• 4 fresh rosemary stems
• 4 Thyme stems- Leaves only
• 1/2 cup Kosher salt
• 1/4 cup Black pepper
• 1/2 cup extra virgin olive oil
• Prime Rib


Pre Heat Oven to 450
1. Mix all together in a bowl to a past like consistency.
2. Rub all over prime rib
3. Cook at 450 for 30 mins - 60 mins depending on the size of your roast
4. Change oven to 350, place meat thermometer in your roast. The rest of the cook time is dependent on the size of your roast and how you like your meat prepared. Rare is 140* F

Caprial's Zucchini Bread
Caprial's Zucchini Bread

• 4 cups Zucchini shredded
• 3 eggs
• 1/2 cup sour cream
• 1 cup canola oil
• 2 cups granulated sugar
• 3 1/4 cup all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons ​cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoons vanilla extract
One of my favorite things to add is a cup or so of chocolate chips!


Pre Heat Oven to 350
1. Grate and drain the zucchini
2. Combine the dry ingredients in a large bowl, flour, baking soda, baking powder, salt and spices.
3. In another bowl, whisk together the oil and sugar. Add in the eggs, sour cream and whisk.
4. Dump in the zucchini shreds and gently mix in. Be careful to not over mix.
5. Add the rest of the dry ingredients. Continue to gently mix until a few streaks of flour remain.
6. You can divide the batter equally between 2 greased 9"x5" loaf pans OR what I like to is pour into a greased bundt cake pan! Bake for 50 minutes or until a tester into the center comes out clean.
7. Turn out onto wire racks to cool thoroughly. Cut a slice while it's still warm and enjoy with butter!

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