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Chicken a la King

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Chicken A LA King On A Flaky Biscuit

Chicken a la King On Flaky Biscuits

Author Mark & Fey
Print Pin
Course Dinner
Keyword biscuits, Chicken, Ninja, Poultry
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 pounds bone-in skin-on chicken thighs
  • Olive oil
  • Kosher salt for seasoning
  • Black Pepper for seasoning
  • 1 tablespoon garlic powder
  • 1 16.3 ounce tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery diced
  • 2 large carrots diced
  • 1 large onion diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley optional for garnishing

Instructions

  • Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.
  • Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.
  • Cook the biscuits according to the package directions.
  • In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.
  • Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.
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Birria Quesadillas

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Birria Quesadillas

Author Mark & Fey
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Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.
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Head-to-Head Holiday: A Tale of Two Ribeye Roasts

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Head-to-Head Holiday: A Tale of Two Ribeye Roasts

Author Mark & Fey
Print Pin
Course Holiday
Keyword Beef, holiday, Ninja, Piedmontese, rib eye roast, Spiceology
Cook Time 2 minutes
Servings 8

Ingredients

For the forward seared rib eye roast with twice baked potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + The Chiles seasoning our blend from Spiceology
  • 4 large yukon gold potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 4 tablespoons butter
  • 1/2 cup feta cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the reverse seared ribeye roast with hasselback sweet potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + Chocolate Chile
  • 4 large orange or purple sweet potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 1/2 cup mascarpone cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoons maple syrup
  • 2 tablespoons maple sugar for finsihing

Instructions

  • For the forward sear rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.
  • Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.
  • Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.
  • Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.
  • Slice the rested roast and serve alongside the potatoes.
  • For the reverse seared rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.
  • Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.
  • Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.
play video

Beef Tips

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Pasta Beef Tips with Noodles

Author Mark & Fey
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Course Dinner
Keyword Beef, Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Ingredients

  • 1 pound egg noodles
  • 1 ½ pounds beef tenderloin pieces cut into 1-inch cubes
  • 1 tablespoon neutral oil such as sunflower or vegetable
  • 5 tablespoons unsalted butter divided
  • 2 shallots diced
  • 1/2 cup carrots diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped parsley divided
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • This is the definition of comfort food. It is just what soothes the soul on a cold, winter day. Warm, rich, buttery and earthy … this dish has it all.
  • Technique tip: Use leftover pieces of meat from the ends of a tenderloin roast.
  • Swap option: Swap for sirloin or even use leftover steak! Also feel free to sub in your favorite type of onion for the shallot.
  • In a large stock pot, put on enough water to cook the pasta. Add a tablespoon of salt to the water. Place a heavy frying pan, preferably cast iron, over medium-high heat. Add the neutral oil and beef. Add salt and pepper to the beef (be gentle with the salt). Brown the meat on all four sides, this will take roughly 6-8 minutes. We’re looking for a nice medium temp on the steak, so be careful not to overcook it. Remove and set aside on a cooling rack. In the same pan, add 2 tablespoons of the butter along with the shallots, carrots and garlic. Cook until soft, about 5-8 minutes. Then add in the flour, mixing to fully incorporate, then cook for 2-3 minutes. Then add the beef stock, soy sauce and mustard. Bring to a simmer then reduce the heat to medium. While the sauce is reducing and the pasta water is boiling, cook the pasta according to the directions on the package for “al dente.” Strain, add remaining butter and stir. Once the sauce is thick enough to coat the back of a spoon, add the beef back into the sauce with half of the parsley and simmer for 3-5 minutes. Dump the pasta into a large pasta bowl or serving platter and then pour the meat and sauce over top. Sprinkle with remaining parsley and serve.
play video

Apple Crumble

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Smoked Apple Crumble with Vanilla Bean Ice Cream

Author Mark & Fey
Print Pin

Ingredients

  • 8 tart apples such as Granny Smith, about TK pounds
  • 1 cup dark brown sugar divided
  • 1/2 cup rolled oats
  • 1/2 whole pecans whole
  • 1/2 cup all-purpose flour
  • 1 1/2 sticks melted butter plus more for brushing
  • Kosher salt for seasoning
  • 1 tablespoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1 pint vanilla bean ice cream for serving

Instructions

  • Heat a smoker or grill for low heat, about 325 degrees F. We like Applewood for this dish, because duh. Peel, core, and thinly slice the apples. Spread these into a 9 x 13 casserole dish, we love this grill safe-one from Made-In. Use 2/3 a cup brown sugar for the topping and place it in a medium mixing bowl. Add the oats, pecans, flour, and pour in the melted butter. Use clean or gloved hands to mix the topping until mixed thoroughly and easily clumped together. Add the remaining 1/3 cup brown sugar, cinnamon, salt, and lemon juice to the apples and toss to combine. Bake the crumble for 1 hour on the smoker, brushing with additional butter during the last 15 minutes of smoking. Remove from the smoker and cool for 15 minutes before serving with the ice cream.

Video

play video

Chorizo Cheese Pupusa

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Chorizo Cheese Pupusa

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Cook Time 20 minutes
Servings 10

Ingredients

  • 2 cups masa harina
  • Kosher salt for seasoning
  • 2 cups room temperature water plus more if needed
  • 8 ounces Mexican chorizo
  • 2 cups about 10 ounces grate oaxaca cheese

For the slaw

  • 1 16 ounce bag packaged slaw mix
  • 1/3 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon tablespoon dried oregano
  • 2 teaspoons red pepper flake
  • Kosher salt for seasoning

Instructions

  • First, let’s make our pupusa dough so it has time to rest: Combine the masa harina and a heavy pinch of salt in a medium mixing bowl. Add the water while stirring until the dough is slightly sticky and wet and easily forms into clumps when pressed. Press the dough into a disk and wrap in plastic wrap. Set aside to hydrate for 20 minutes.
  • Heat a gas or charcoal grill to medium high direct heat.
  • Cook the chorizo in a last skillet over medium high heat until cooked through. Cool and drain the chorizo in a paper towel-line kitchen bowl.
  • Make the slaw by coming the apple cider vinegar, brown sugar, herbs and pepper with a heavy pinch of salt in a mixing bowl. Add the slaw mix and toss to combine.
  • Scoop the pupusa dough into 1/4 portions. Roll each portion into a ball and then use a two squares of parchment paper to flatten the dough into a thin round. Add a couple spoonfuls of chorizo and cheese to the rounds. Close the dough over the filling and press once again, this time in 1/4 thick pupusa. Repeat the the remaining rounds.
  • Heat a large skillet or griddle on the grill. Hit it with a little canola oil and once simmering, add the pupusas. Cook until super crispy and brown, about 3 to 4 minutes per side.
  • Serve the pupusas with with slaw and some hot sauce for eating.

Video

play video

Pastrami Smash Burger

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Pastrami Smash Burger

Pastrami Smash Burger

Author Mark & Fey
Print Pin
Keyword Beef, Burger, Gold Belly, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound thinly slice pastrami like the Langers we ordered from GoldBelly.com
  • 2 cups Sauerkraut
  • 1 pound ground beef
  • 2 teaspoons Salt Pepper + Three Chiles our seasoning blend from Spiceology
  • 4 burger buns
  • 8 slices Swiss cheese
  • 1/2 cup Russian dressing

Instructions

  • First, heat up the pastrami and kraut. We like to use a flat top grill and a cloche but a skillet with a lid works well too.
  • Divide the meat into 4 portions. Form the beef into loosely packed rounds — like a meatball.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with Salt Pepper + Three Chiles. Let the burgers cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a hefty heap of sour kraut, flip. Layer on 2 slices of pastrami followed by a couple slices of cheese. Then build the burger by pouring some Russian dressing on the buns (both top and bottom) and adding the pastrami stack. Eat immediately!
play video

Bacon Pork Chops

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Bacon Pork Chops

Author Mark & Fey
Print Pin
Keyword Breakfast, Ninja, Pork, Pork chops, Spiceology
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 2 thick-cut bone-in pork chops, at least 1 1/2 inches thick
  • Maple Chili Juicy Bird Brine Blend
  • 4 slices Texas toast
  • 4 tablespoons softened butter
  • 4 large eggs
  • Olive oil
  • Kosher salt for seasoning

Instructions

  • At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.  Bacon Pork Chops 2 (TK) bone-in pork chops Maple Chili Juicy Bird Brine Blend 4 slices Texas toast 4 tablespoons softened butter 4 large eggs Olive oil Kosher salt, for seasoning At least 24 hours before cooking, season the pork chops all over with https://spiceology.com/products/grill-dads-juicy-bird-maple-chile-brine/ Print Recipe Back To Recipes Save To Pinterest
  • When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.
  • Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.
  • Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.
  • Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.
play video

Cinnamon Roll Breakfast Sandwiches

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Pillsbury Cinnamon Roll Breakfast Sandwiches

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.
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Grilled Asparagus With Citrus Hollandaise

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Grilled Asparagus With Citrus Hollandaise

Author Mark & Fey
Print Pin
Keyword asparagus, hollandaise, Ninja, side dishes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound fresh asparagus woody ends trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil

For the citrus hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • 1 small blood orange zested and juiced
  • Hot sauce to taste

Instructions

  • Heat a grill to medium high heat. Toss the asparagus with salt, pepper, and olive oil. Grill until tender, about 3 to 5 minutes, depending on the thickness of the stems.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Add the blood orange juice and give a few more swift pulses. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Serve over the asparagus with lots of orange zest.