Pineapple Salsa

• In a large bowl add everything listed under “Pineapple Salsa” and mix thoroughly. Set in the fridge until ready to serve.

Al Pastor Marinade

• In a large bowl add everything listed under “Al Pastor Marinade” and mix thoroughly. Allow to marinate for at least 30 minutes or up to 24 hours in the fridge.
• Once ready, add the marinaded chicken thighs to your air fryer tray or basket. Air fry for 20-22 minutes flipping half way through. Cook until golden brown and each piece reaches an internal temperature of 165F.
• Chop into bite size pieces and set aside.

Assemble

• Bake or fry the waffle fries according to the packaging. Once cooked thoroughly and crispy, transfer to a serving dish.
• Warm up your favorite queso and drizzle on top of the crispy waffle fries. Follow that up with the bite size pieces of spicy al pastor chicken, more spicy al pastor bbq sauce, the pineapple salsa and finish with more queso.
• Serve immediately and enjoy!

Filling

• In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
• Mix to until all the chicken thighs are well coated and set aside.
• In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
• Once cooked cut into bite sized pieces set aside.
• To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
• Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Marry Me Gravy

• Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
• All the wine to cook out and the potatoes to absorb most of the liquid.
• Now, add in butter. Once the butter has melted, sprinkle in the flour.
• Stir to incorporate the sautéed onions and potatoes with the flour and butter.
• Next, pour in the chicken broth and continue to stir.
• As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
• Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
• Finally add freshly chopped spinach.
• Give it a final mix, remove from and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Cheddar Bay Biscuit Topping

• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Cucumber Mint Yogurt Sauce

• In a bowl add all ingredients listed under “Cucumber Mint Yogurt Sauce” and blend until smooth. Refrigerated until ready to serve.

Curry Marinade

• In a bowl add all ingredients listed under “Curry Marinade” and mix thoroughly. Allow to marinate for 1 to 24 hours in the refrigerator.

Assemble

• Remove the marinaded chicken wings from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Place in your air fryer tray or basket and cook at 360F for 12 minutes. Flip and cook for an additional 10-12 minutes until golden brown and the internal temperature reaches 165F.

Baking Instructions

• Place on a prepared baking sheet and bake at 375F for 30 minutes flipping half way through until internal temperature reaches 165F.

Grilling Instructions

• Get the grill up to 350F and place the marinated wings over direction heat and cook for 25 minutes or until golden brown and the internal temperature reaches 165F.
• Enjoy!

• In a bowl mix all teriyaki glaze/marinade ingredients until thoroughly combined.
• Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Skewer the marinaded chicken thighs and set aside to marinate for at least 10 minutes.

Teriyaki Glaze

• In a sauce pan over low/medium heat, add in remaining marinade and cook for about 3-4 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.

Air Fryer Instruction

• Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F. Once cooked brush on the teriyaki glaze and serve immediately.

Oven Instructions

• Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
• Brush on the teriyaki glaze once cooked. Serve over rice and garnish with green onions. Enjoy!

• First season both sides of the chicken pieces with salt and pepper.
• Sear both sides in a large pan over medium heat until golden brown.
• Once browned remove from pan and cook the chopped onion, garlic and reply’s pepper flakes until fragrant and the onions are slightly translucent.
• Follow that up with a can of whole peeled tomatoes. Break up the tomatoes as you stir them into the onion mixture.
• Season with salt, pepper, dried oregano and sugar. Stir to combine.
• Return the brown chicken to the sauce. Add in the bay leaves and cover.
• Allow to cook for 20-30 minutes covered untold the chicken is cooked through.
• Toss with cooked pasta or serve over mash potatoes.
• Top with Parmesan cheese and Basil.
• Enjoy!

• In a bowl mix all teriyaki sauce/marinade ingredients until thoroughly combined.
• Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Set aside to marinate for at least 20 minutes.
• Toast some sesame seeds in a sauce pan over low/medium heat for 1-2 mins. Then add in remaining marinade and cook for about 5-6 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.

Air Fryer Instruction

• Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F If you’re keeping the skin on, make sure to start skin side down.

Oven Instructions

• Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
• Top with the teriyaki sauce you made in the sauce pan. Serve over rice and garnish with green onions. Enjoy!

Jerk BBQ Sauce

• In a sauce pan add in the ingredients for the jerk bbq sauce, stir everything together and let cook over low/medium heat for 5-8 minutes. Once cooked transfer to a container and set aside.

Jerk Marinade

• Using a food processor, blender or immersion blender, add in all the jerk marinade ingredients and blend until full combined. Makes about 3-4 cups of marinade.
• Store in a container and refrigerate for up to 2 weeks. Freeze into 1 cup portions to extend life up to 3 months.
• In a bowl or freezer bag add in 1-1 1/2 cups jerk marinade and the prepared wings.
• Marinate for 1-2 days or a minimum of 2 hours before cooking.
• Refrigerate until ready to cook.

Air Fryer Instructions

• Add in an even layer to your air fryer, spray with cooking spray and cook for 8-10 minutes at 390F.
• Flip, spray with cooking spray and cook for an additional 8-10 minute until the internal temperature reaches 165F.

Grilling Instructions

• Get your grill to 350F. Grill the wings over indirect heat for 15-20 minutes.
• After 15-20 minutes flip and cook for another 8-10 minutes until wings are cooked and reach an internal temperature of 165F.
• Once at the correct temperature, transfer to direct heat until perfectly browned and some charring develops.
• Serve immediately and enjoy!

• In a bowl add in the chicken thighs, salt, black pepper, minced garlic, lemon zest, paprika and olive oil. Mix everything until thoroughly combined.
• Skewer your marinated chicken thighs packing the meat onto each skewer tightly.
• Once all your meat is skewered, air fry for 12 mins @400F.
• Flip and air fry for 8-10 mins @400F or until the internal temperature reaches 165F

Lemon pepper butter

• Add in a bowl the partially melted unsalted butter, salt, black pepper, lemon zest, paprika, sugar, lemon juice
• Mix thoroughly until all ingredients are fully incorporated.
• Once the skewers are cooked, baste with the lemon pepper butter and serve immediately.
• Enjoy!

• Preheat oven to 450F degrees.
• Lightly flour your work service and stretch out your pizza dough. Make sure your dough is well rested and at room temp. This will make it much easier to work with.
• Stretch and pull the dough gently allowing gravity to do most of the work. Continue to work the dough until it is as wide as your cast iron.
• Put your well seasoned cast iron skillet over medium heat and add 2 tbsp olive oil. Transfer your prepared dough to the cast iron skillet. Pushing the dough all the way to the edge of the pan.
• Add in the alfredo sauce and spread out to the edge of the dough.
• Next, sprinkle in the parmesan cheese and dried oregano.
• Then, add in half the shredded mozzarella cheese. Making sure to spread the cheese out to the edges to get that crispy crust after baking.
• Now, add the cooked chicken and the remaining mozzarella cheese.
• Drizzle with olive oil and cook until the edges of the dough start to bubble and sizzle.
• Put into the oven at 450F for 13-15 mins. Until the edges are golden brown and crispy. *please use caution when transfering to the oven. The pan will be hot at this point*
• Top with fresh chopped basil and more paremsan cheese.
• Run a knife around the edge of the pizza and it should slide right out of the pan.
• Slice into equal pieces and enjoy!