Ribeye Cheesesteaks with Caramelized Onions and Provolone
35 min Ribeye cheesesteaks with thin-sliced beef, caramelized onions, bell peppers, and provolone on a hoagie roll. Ready in under 45 minutes on one pan.
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Quick & Easy Taco Soup
35 min Easy taco soup with shredded chicken, fire-roasted corn, and black beans. One pot, 30 minutes — build your bowl with the toppings that make it.
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Pulled Pork Jalapeño Poppers
35 min Pulled pork jalapeño poppers loaded with BBQ-sauced pork, shredded cheddar, and crispy bacon. Bake at 375°F until the cheese is bubbly and golden brown.
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Pulled Pork Hash with Eggs Over Cheesy
35 min Pulled pork hash with eggs in a cast iron skillet — crispy potatoes, smoky shredded pork, melted cheddar, and runny yolks. Ready in 30 minutes.
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Open-Faced Cheese Zombies with Kinder’s Brown Sugar Rub
35 min Open-faced cheese zombies loaded with smoky brisket, sharp cheddar, jalapeño, and Kinder’s Brown Sugar Rub — baked in crispy puff pastry cups at 400°F.
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One-Pan Autumn Roasted Chicken and Veggies
35 min One-pan autumn roasted chicken thighs with sweet potatoes, brussels sprouts, and Fuji apples. High heat, a broil finish, crispy skin every time.
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Marinated Tri-Tip Nachos
35 min Marinated tri-tip nachos built on a beer-soy marinade, grilled to medium-rare and loaded over sharp cheddar and fire-roasted corn. Slice, layer, bake.
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Loaded Totchos with BBQ Pulled Pork
35 min Loaded totchos topped with BBQ pulled pork, melted cheddar, pico de gallo, and jalapeños. Baked crispy at 450°F and on the table in under 35 minutes.
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Lemon Pepper Parmesan Crusted Tilapia
35 min Parmesan crusted tilapia with a lemon pepper and garlic crust, baked at 400°F until golden and flaky. Double parmesan layer, done in 25 minutes.
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Lemon Pepper Fish Tacos
35 min Lemon pepper fish tacos, pan-seared until they flake clean. Topped with crisp coleslaw, green onion, and hot sauce. Ready in under 15 minutes.
