“Short Rib” Style Chuck Roast
1.5 lb chuck roast
1 medium onion, diced
1 stalk celery, diced
1 carrot, diced
1 tbsp tomato paste
1 cup beef stock
1 cup dry red wine
1 sprig rosemary
2 sprigs thyme
1 tsp corn starch (optional, for thickening)
Salt & pepper, to taste
Olive oil, for searing
Ingredients
Methods
1. Braise the Chuck Roast
Sear the meat: Pat chuck roast dry. Season with salt and pepper. In a Dutch oven or deep pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
Sauté the aromatics: In the same pot, add a little more oil if needed. Sauté onion, carrot, and celery until softened (5–6 minutes). Stir in tomato paste and cook for 1 minute more.
Deglaze & braise: Pour in the wine and beef stock, scraping up any brown bits. Return the roast to the pot. Add rosemary and thyme.
Simmer low & slow: Cover and simmer on low for 2.5 to 3 hours, or until the beef is fall-apart tender. (Alternatively, use a 325°F oven.)
(Optional) Thicken the sauce: Remove beef and shred or slice. Mix 1 tsp corn starch with a splash of water. Stir into the sauce and simmer until slightly thickened.
2. Make the Mashed Potatoes
Boil: In a pot of salted water, boil the potatoes until fork tender (10–15 minutes).
Mash: Drain, then mash with butter, warm heavy cream, and mozzarella. Season with salt to taste.
3. Serve
Plate the mashed potatoes and top with tender chuck roast and spoonfuls of the braising sauce. Garnish with chopped parsley.
BBQ Burnt Ends
For the Roast & Seasoning:
1 lb chuck roast, cut into 1.5-inch cubes
1 tbsp BBQ dry rub
1 tsp Worcestershire sauce
1/2 tsp liquid smoke
For the BBQ Glaze:
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tbsp brown sugar
1 tbsp butter (cold, cut into small cubes)
1/2 tsp BBQ dry rub
Ingredients
Methods
1. Prep the Meat
Cut the chuck roast into 1.5-inch cubes.
In a bowl, toss the chuck roast cubes with Worcestershire sauce and liquid smoke. Let sit for 10–15 minutes to absorb flavor.
Add the BBQ dry rub and coat all sides of the meat evenly.
2. First Cook – Low Heat
Preheat your air fryer to 275°F .
Place the seasoned chuck roast cubes in the air fryer basket in a single layer (use parchment or foil if needed for easy cleanup).
Cook for 45–50 minutes, flipping halfway. You want them tender and starting to form a bark.
3. Make the BBQ Glaze
While the chuck roast cooks, in a small bowl mix:
Ketchup
Worcestershire sauce
Brown sugar
BBQ dry rub
1/2 tbsp of butter melted
4. Baste & Finish Cooking
After the first cook, transfer the beef cubes into a bowl.
Pour the BBQ glaze over them and toss gently to coat.
Add the remaining cold butter cubes and sprinkle some brown sugar on top.
Return the chuck roast to the air fryer.
5. Final Cook – High Heat for Crisp
Increase air fryer temp to 400°F .
Cook for 8–10 minutes, shaking or flipping halfway, until the edges are caramelized and crisp.
Birria Tacos
For the Birria:
1/2 lb chuck roast, cut into 2–3 large chunks
2 dried guajillo chiles, stems/seeds removed
1 dried ancho chile, stem/seeds removed
1/2 tsp coriander seeds
1 small cinnamon stick
1 bay leaf
1 tbsp tomato paste
1 cup beef stock
1/2 small yellow onion, quartered
1 garlic clove, peeled (optional)
Salt & pepper, to taste
Oil, for searing
For the Tacos:
4–6 corn tortillas
1/2 cup shredded mozzarella cheese
1/4 yellow onion, finely diced
2 tbsp chopped fresh cilantro
Ingredients
Methods
1. Toast the Aromatics
In a dry pan over medium heat:
Toast the guajillo and ancho chiles, cinnamon stick, bay leaf, and coriander seeds until fragrant and slightly darkened (1–2 minutes).
Set aside.
2. Sear the Beef
Set pressure cooker to Sauté.
Add a bit of oil and sear the chuck roast chunks until browned on all sides. Season with salt and pepper.
Turn off sauté mode.
3. Pressure Cook
Add to the pressure cooker:
Toasted chiles, cinnamon stick, bay leaf, and coriander seeds
Quartered onion
Garlic clove
1 tbsp tomato paste
1 cup beef stock
Seared beef
Set to High Pressure for 35 minutes.
Allow 10 minutes natural release, then quick release the rest.
4. Blend the Aromatics
After cooking:
Remove the beef and set aside (keep warm).
Discard bay leaf and cinnamon stick if whole and woody (if soft, you can blend them).
Transfer the aromatics and some of the hot consomé (about 1/2 cup) to a blender.
Blend until smooth and silky. (Strain if you want a smoother sauce.)
5. Return Blended Sauce
Pour the blended mixture back into the remaining consomé in the pot.
Stir and simmer on Sauté for 5–10 minutes to thicken slightly.
Taste and adjust seasoning (salt, acidity if needed).
Add the shredded beef back in and coat it in the broth.
6. Assemble the Tacos
Heat a skillet over medium heat.
Dip each corn tortilla lightly in the consomé, then place in the skillet.
Add mozzarella and shredded birria beef to one side.
Fold and cook until crispy and golden on both sides (~2 minutes per side).
7. Serve
Top with diced onion and cilantro.
Serve with a small bowl of hot consomé on the side for dipping.
Ragú Pappardelle
0.75 lb chuck roast, cut into chunks
Salt & freshly ground black pepper, to taste
1 tbsp olive oil (from pantry)
1/2 medium onion, finely diced
1/2 stalk carrot, finely diced
1 celery rib, finely diced
1 clove garlic, minced (from pantry)
1 tsp tomato paste
1/3 cup dry red wine
1/2 can beef stock (about 7 oz)
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1/2 cup tomato sauce or crushed tomatoes
1/3 to 1/2 pack pappardelle pasta (about 4 oz)
1/2 tbsp unsalted butter
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese, for serving
Ingredients
Methods
1. Sear the Beef:
Season beef with salt and pepper.
Heat olive oil in a small Dutch oven or heavy-bottomed pot over medium-high heat.
Sear beef chunks until browned on all sides. Remove and set aside.
2. Sauté Aromatics:
In the same pot, reduce heat to medium. Add onion, carrot, and celery. Sauté until soft, about 5 minutes.
Stir in garlic and cook for 1 minute.
Add tomato paste, cook for 1–2 minutes until slightly darkened.
3. Deglaze and Simmer:
Pour in wine and scrape up browned bits. Simmer 3–5 minutes.
Add beef back to the pot along with beef stock, rosemary, thyme, and bay leaf.
Bring to a simmer, cover, and cook on low for 1.5 to 2 hours, or until the beef is tender and pulls apart easily.
4. Add Tomato Sauce and Shred Beef:
Remove beef and shred with two forks.
Discard herb stems and bay leaf.
Add 1/2 cup tomato sauce to the pot and bring to a simmer.
Return shredded beef to the sauce and let simmer uncovered for another 10–15 minutes to thicken and deepen the flavor.
Stir in butter for richness.
5. Cook Pasta:
Boil salted water and cook pappardelle until al dente. Reserve 1/4 cup pasta water. Drain.
Toss pasta into the ragu, adding pasta water as needed to loosen the sauce.
6. Serve:
Plate the pasta, top with ragu.
Garnish with chopped parsley and plenty of grated Parmesan.
Chicken Enchiladas
1 medium chicken breast (about 6–8 oz)
4 corn tortillas
1/2 cup chicken stock
1 cup red enchilada sauce
1/2 cup shredded mozzarella
1/4 cup crumbled queso fresco
1/2 avocado, sliced
Salt & pepper, to taste
Oil (optional, for softening tortillas)
Ingredients
Methods
1.Cook the Chicken:
Place the chicken breast in a small pot or skillet.
Add chicken stock and bring to a simmer over medium heat.
Simmer, covered, for about 12–15 minutes, or until the chicken is cooked through.
Remove chicken, let cool slightly, then shred with two forks. Season with a little salt and pepper.
2. Prep the Tortillas:
Optionally heat a bit of oil in a skillet and lightly fry each corn tortilla for 10–15 seconds per side (this helps prevent tearing when rolling).
Set aside on paper towels.
3. Assemble the Enchiladas:
Preheat oven to 375°F (190°C).
Spread 1/4 cup enchilada sauce in the bottom of a small baking dish.
Fill each tortilla with shredded chicken and a sprinkle of mozzarella (save some for topping).
Roll up and place seam-side down in the dish.
Pour remaining enchilada sauce over the top.
Sprinkle with remaining mozzarella and queso fresco.
4. Bake:
Cover with foil and bake for 15 minutes.
Remove foil and bake for another 5–7 minutes, until cheese is melted and bubbly.
5. Garnish & Serve:
Top with sliced avocado just before serving.
Optional: sprinkle with extra queso fresco or fresh cilantro if you have it.
Honey Harissa Chicken Kebabs
For the Marinade:
1 ½ tbsp honey
1 tbsp harissa powder (adjust to spice level)
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika (smoked or sweet)
2 tbsp olive oil
2 tbsp water
Salt and pepper to taste
For the Kebabs:
1 large chicken breast (8–10 oz), cut into 1-inch chunks
½ zucchini, sliced into half-moons or chunks
½ red onion, cut into chunks
½ yellow onion, cut into chunks
1–2 multicolor bell peppers, cut into 1-inch pieces
Metal or soaked wooden skewers
Ingredients
1. Make the Marinade:
In a bowl, whisk together:
Honey
Harissa powder
Onion powder
Garlic powder
Paprika
Olive oil
Water
Season with a pinch of salt and pepper
2. Marinate the Chicken:
Place chicken chunks in a bowl or zip-top bag.
Pour the remaining marinade over the chicken and mix well.
Cover and marinate in the fridge for at least 30 minutes, up to 2 hours for best flavor.
3. Prep the Veggies:
While the chicken marinates, cut and prep the zucchini, onions, and bell peppers.
Lightly drizzle veggies with a little olive oil and season with a pinch of salt and pepper.
4. Assemble the Skewers:
Thread chicken and veggies onto skewers, alternating for color and balance.
Aim for about 4 well-packed skewers.
5. Grill:
Preheat grill to medium-high heat and oil the grates.
Grill skewers for 10–12 minutes total, turning every 2–3 minutes to cook evenly.
During the last few minutes, baste the skewers with the reserved marinade for a sticky, flavorful glaze.
Chicken should reach an internal temperature of 165°F (74°C).
Methods
Buffalo Chicken Salad Sandwich
1 Chicken breast, shredded
¼ cup finely diced bell pepper
1 green onion, thinly sliced
2 tbsp finely diced red onion
1 tbsp chopped fresh cilantro
¼ cup finely diced celery
Salt & black pepper, to taste
3 tbsp buffalo sauce
1 tsp spicy brown mustard
1 tsp honey
Cooked bacon, 4 slices
1 tomato, 4 slices
4–6 pickle slices
2 lettuce leaves
1 croissant bread loaf
Ingredients
Make the Chicken Salad Filling:
In a medium bowl, combine:
Shredded chicken
Bell pepper
Green onion
Red onion
Celery
Cilantro
Buffalo sauce
Spicy brown mustard
Honey
Salt & pepper, to taste
Mix until everything is well combined and coated evenly.
2. Assemble the Sandwiches:
Slice the croissant bread loaf into two sandwich-sized portions, then cut each horizontally.
For each sandwich:
Place 1 lettuce leaf on the bottom half
Layer with 2 slices tomato
Add half the buffalo chicken salad
Add pickle slices
Top with 2 slices bacon
Close with the top half of the croissant
3. Serve
Slice each sandwich in half and pair with your favorite chips for a satisfying, spicy, and crunchy meal.
Methods
Chicken Flatbread Pizzas (Two Styles)
Flatbread, 1 piece
Chicken breast, 1 cup diced (cooked)
Pineapple BBQ Chicken Marinade
2 tbsp Chicken marinade
2 tbsp olive oil
1½ tbsp BBQ sauce
1 tsp pineapple juice
½ tsp smoked paprika
Salt & pepper to taste
BBQ sauce, for drizzle
Tomato sauce, 2 tbsp
Mozzarella (shredded), ½ cup
Fresh mozzarella (torn), ¼ cup
Red onion (thinly sliced), ¼ cup
Pineapple chunks, ¼ cup
Bacon (cooked & crumbled), 2 slices
Pepperoncini (sliced), for garnish
Ranch dressing, for drizzle
Flatbread, 1 piece
Chicken breast, 1 cup diced (cooked)
Buffalo Chicken Marinade
2 tbsp Chicken marinade
2 tbsp olive oil
1½ tbsp buffalo sauce
½ tsp garlic powder
Salt & pepper to taste
Buffalo sauce, for drizzle
Tomato sauce, 2 tbsp
Mozzarella (shredded), ½ cup
Fresh mozzarella (torn), ¼ cup
Red onion (thinly sliced), ¼ cup
Bacon (cooked & crumbled), 2 slices
Green onion (sliced), for garnish
Ranch dressing, for drizzle
Ingredients
Buffalo Chicken Flatbread Pizza
Marinate raw chicken for 15–30 min, then cook (grill, sear, or bake) and dice
Preheat oven to 425°F (220°C).
Spread tomato sauce on flatbread.
Layer with shredded mozzarella, diced buffalo chicken, red onion, bacon, and fresh mozzarella.
Bake 8–10 minutes until cheese is bubbly and golden.
Garnish: Drizzle with buffalo sauce and ranch. Sprinkle with fresh green onion.
Slice into quarters and enjoy warm.
Pineapple BBQ Chicken Flatbread Pizza
Marinate raw chicken for 15–30 min, then cook (grill, sear, or bake) and dice
Preheat oven to 425°F (220°C).
Spread tomato sauce (optionally mix in a bit of BBQ sauce) on flatbread.
Layer with shredded mozzarella, BBQ chicken, red onion, pineapple chunks, bacon, and fresh mozzarella.
Bake 8–10 minutes until edges are crisp and cheese is golden.
Garnish: Drizzle with BBQ sauce and scatter fresh sliced pepperoncini on top.
Slice into quarters and enjoy warm.
