Ingredients (1 serving)

• 1 boneless chicken thigh (5–6 oz)
• 1 Tbsp low-sodium soy sauce
• 2 tsp honey
• 1 tsp sesame oil
• ¼ tsp ground ginger (fresh or powdered)
• Sesame seeds & sliced green onion (optional)

Instructions

1. Place thigh in a microwave-safe dish, flat side down.
2. In a small bowl, whisk soy sauce, honey, sesame oil, and ginger.
3. Pour half the mixture over thigh, cover (vented). Microwave on High 2 ½–3 minutes.
4. Flip thigh, pour remaining mixture on top, cover again, and microwave 1 ½–2 minutes until cooked to 165 °F (74 °C).
5. Let rest 1 minute, then garnish with sesame seeds & green onion.

Ingredients (1 serving)

• 1 boneless chicken thigh (5–6 oz)
• 1 Tbsp olive oil
• ¼ tsp black pepper
• ¼ tsp paprika
• Salt, to taste

Instructions

1. Preheat oven to 400 °F (200 °C).
2. Pat thigh dry. In a small bowl, mix olive oil, black pepper, paprika, and a pinch of salt.
3. Rub mixture over thigh, place on foil-lined baking sheet.
4. Bake 12–14 minutes until internal temp reaches 165 °F (74 °C) and edges turn lightly golden.
5. Remove and serve immediately.

Ingredients (1 serving)

• 1 boneless chicken thigh (5–6 oz)
• 1 Tbsp olive oil
• 1 Tbsp Cajun seasoning
• ¼ tsp garlic powder
• Pinch smoked paprika
• Salt & pepper, to taste

Instructions

1. Pat thigh dry. In a small bowl, combine Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
2. Rub olive oil on thigh, then coat evenly with spice mix.
3. Heat a small skillet over medium-high until shimmering. Place thigh in pan.
4. Cook 4–5 minutes per side until crispy outside and internal temperature is 165 °F (74 °C).
5. Remove, let rest 1–2 minutes, then serve.

Ingredients

• 1 lb ground beef (80/20 blend)
• Salt & black pepper, to taste
• 4 hamburger buns
• 4 slices cheddar cheese
• Lettuce, tomato, onion (optional)
• Condiments: ketchup, mustard, mayo
• 2 Tbsp vegetable oil

Instructions

1. Divide beef into 4 equal portions. Form patties (~¾″ thick). Season both sides with salt & pepper.
2. Heat oil in skillet or grill over medium-high heat.
3. Cook patties 3–4 minutes per side for medium (adjust to preference).
4. In the last minute, top each patty with a cheddar slice and cover to melt.
5. Toast buns lightly if desired.
6. Assemble: bottom bun → cheese-topped patty → lettuce/tomato/onion → condiments → top bun.
7. Serve immediately with fries or a simple salad.

Ingredients

• 1 lb ground beef (80/20 blend)
• 4 bacon strips, cooked until crisp
• 4 slices sharp cheddar
• 4 hamburger buns
• ½ cup BBQ sauce (plus extra for brushing)
• Lettuce & red onion (optional)
• Salt & pepper, to taste
• 2 Tbsp vegetable oil

Instructions

1. Form beef into 4 patties, season with salt & pepper.
2. Brush both sides of patties with BBQ sauce.
3. Heat oil in skillet or grill over medium-high.
4. Cook patties 3–4 minutes per side. In the last 2 minutes, top with cheddar and cover to melt.
5. Toast buns if desired.
6. Assemble: bottom bun → cheese-topped patty → bacon → red onion & lettuce → extra BBQ sauce → top bun.
7. Serve with coleslaw or sweet potato fries.

Ingredients

• 1 lb ground beef
• 8 oz mushrooms, sliced
• 1 Tbsp butter
• 1 Tbsp olive oil
• Salt & pepper, to taste
• 4 slices Swiss cheese
• 4 burger buns
• Lettuce & tomato (optional)

Instructions

1. In a pan over medium heat, melt butter + olive oil. Add mushrooms, cook 5–6 minutes until golden. Season with salt & pepper. Remove and set aside.
2. Form beef into 4 patties, season with salt & pepper.
3. Cook patties on grill or skillet over medium-high 3–4 minutes per side for medium. In the final minute, top each with a slice of Swiss and cover until melted.
4. Toast buns if desired. Assemble: bottom bun → patty with Swiss → sautéed mushrooms → lettuce/tomato → top bun.
5. Serve immediately with fries or a side salad.

Ingredients

• 1 lb ground turkey
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper, to taste
• 4 burger buns
• 1 ripe avocado, sliced
• 4 slices pepper jack cheese
• Lettuce & tomato (optional)
• 2 Tbsp olive oil

Instructions

1. Combine ground turkey, garlic powder, onion powder, salt, and pepper in a bowl. Form into 4 patties.
2. Heat olive oil in skillet or grill over medium.
3. Cook patties 4–5 minutes per side until internal temp is 165 °F (74 °C). In the last minute, top each with pepper jack and cover until melted.
4. Toast buns if desired.
5. Assemble: bottom bun → cheese-topped turkey patty → avocado slices → lettuce/tomato → top bun.
6. Serve with sweet potato fries or a side salad.

Ingredients

• 2 ribeye steaks (1″ thick)
• Salt & freshly ground pepper
• 2 Tbsp vegetable oil
• 3 Tbsp unsalted butter
• Fresh thyme sprigs (optional)

Instructions

1. Pat steaks dry. Season both sides generously with salt & pepper.
2. Heat oil in a cast-iron skillet over high until shimmering.
3. Carefully place steaks in skillet; sear 3–4 minutes per side for medium-rare (adjust to preference).
4. Reduce heat to medium. Add butter and thyme to skillet. Tilt pan and spoon melted butter over steaks for 1 minute.
5. Remove steaks, rest 5 minutes, slice against the grain, and serve with pan drippings.

Ingredients

• 1 lb flank steak
• 3 Tbsp olive oil
• 2 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• ½ tsp ground black pepper
• Salt, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Whisk olive oil, soy sauce, Worcestershire, pepper, and a pinch of salt in a bowl.
2. Place steak in a resealable bag or dish; pour marinade over, coat evenly, and refrigerate 1–2 hours.
3. Preheat grill to high. Remove steak from marinade; discard any leftover.
4. Grill steak 4–5 minutes per side for medium-rare (adjust time as needed).
5. Let rest 5 minutes, slice thinly against the grain, garnish with parsley, and serve.

Ingredients

• 2 filet mignon or sirloin steaks (1″ thick)
• 2 Tbsp coarsely cracked black pepper
• Salt, to taste
• 2 Tbsp unsalted butter
• 2 Tbsp vegetable oil
• ¼ cup cognac or brandy (optional)
• ½ cup heavy cream

Instructions

1. Press cracked pepper onto both sides of steaks and season lightly with salt.
2. Heat oil in a skillet over medium-high until shimmering.
3. Sear steaks 3–4 minutes per side for medium-rare. Transfer to a plate and tent with foil.
4. Reduce heat to medium, add butter. When melted, carefully add cognac (beware of flames) to deglaze the pan.
5. Pour in heavy cream, simmer 2–3 minutes until slightly thickened. Taste and adjust salt if needed.
6. Return steaks to pan for 1 minute per side to coat with sauce. Serve topped with peppercorn cream.

Ingredients

• 1 lb steak (sirloin or ribeye), cut into 1″ cubes
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• Salt & pepper, to taste

Instructions

1. Season steak cubes generously with salt & pepper.
2. Heat oil in a large skillet over medium-high. When shimmering, add steak cubes in a single layer (cook in batches if needed).
3. Sear 2–3 minutes per side until browned but slightly pink inside. Transfer to a plate.
4. Reduce heat to medium, add butter. Once melted, stir in thyme; cook 1 minute until fragrant.
5. Return steak bites to pan, toss to coat in herb butter.
6. Remove from heat and serve immediately (as appetizer or over rice/pasta).

Ingredients

• 2 large eggs
• 4 Tbsp butter, divided
• 2 cups frozen shredded hashbrowns
• 2 slices bread (whole wheat or white)
• 2 slices cheddar cheese
• Salt & pepper, to taste
• Ketchup or hot sauce (optional)

Instructions

1. In a skillet over medium, melt 2 Tbsp butter. Add hashbrowns in an even layer. Season with salt & pepper. Cook 5–7 minutes, stirring occasionally, until golden & crispy. Remove & keep warm.
2. Lower heat to medium-low; add remaining 2 Tbsp butter. Crack eggs into skillet. Cook sunny-side up until whites set but yolks still runny (or flip for over-easy). Season with salt & pepper.
3. Meanwhile, toast bread. Place cheese on one slice so it melts slightly.
4. Plate: hashbrowns → eggs → cheese toast. Serve with ketchup or hot sauce.

Ingredients

• 3 large eggs
• 2 Tbsp milk or water
• Salt & pepper, to taste
• 1 Tbsp butter
• ¼ cup shredded cheddar
• 1 cup frozen hashbrowns
• 2 Tbsp oil or butter (for hashbrowns)
• 2 slices toast
• Chopped chives or parsley (optional)

Instructions

1. In a skillet over medium, add oil/butter for hashbrowns. Once hot, add hashbrowns, season with salt & pepper, cook 5–7 minutes until crisp. Remove & set aside.
2. Whisk eggs with milk (or water), salt, and pepper.
3. Heat a clean nonstick pan over medium; melt 1 Tbsp butter. Pour egg mixture, tilt pan to spread evenly.
4. When edges set, sprinkle cheddar over half of omelette. Cook 1–2 minutes until mostly set.
5. Fold omelette in half, slide onto a plate.
6. Toast bread; serve omelette and hashbrowns. Garnish with chives or parsley.

Ingredients

• 2 slices bread or 1 English muffin
• 1 large egg
• 1 slice cheese (American or cheddar)
• 1 cup frozen hashbrowns
• 2 Tbsp butter, divided
• Salt & pepper, to taste
• Mayonnaise, ketchup, or hot sauce (optional)

Instructions

1. In a skillet over medium, melt 1 Tbsp butter. Add hashbrowns, season with salt & pepper, cook 5–7 minutes until crisp. Remove & keep warm.
2. In same skillet, melt remaining 1 Tbsp butter over medium. Crack the egg; season. Cook to desired doneness (sunny-side up, over-easy, or flip for over-hard).
3. Toast bread or English muffin. Place cheese slice on one half so it melts.
4. Assemble sandwich: bottom bread → egg → melted cheese → top bread. Add condiments if desired.
5. Serve sandwich with hashbrowns.

Ingredients

• 4 Tbsp butter, divided
• 1 cup frozen hashbrowns
• ½ cup diced bell pepper
• ½ cup diced onion
• 4 large eggs
• ½ cup shredded cheddar
• Salt & pepper, to taste
• Chopped green onions (optional)

Instructions

1. In a large skillet over medium, melt 2 Tbsp butter. Add onions & peppers, cook 3–4 minutes until softened.
2. Add hashbrowns, season with salt & pepper, cook 5–7 minutes, stirring occasionally until golden.
3. Push hashbrowns to one side; add remaining 2 Tbsp butter to the empty side. Crack eggs into buttered area; season lightly.
4. Cook eggs to desired doneness (sunny-side up or over-easy), allowing cheese to melt over hashbrowns.
5. Once eggs are done, sprinkle cheddar over hashbrowns and cover skillet for 1–2 minutes to melt cheese.
6. Garnish with green onions. Serve skillet family-style or plate individually.

Select Ingredients & Spices

Ingredients (1 sandwich)

• 1 English muffin (or 2 slices of bread)
• 1 large egg
• 1 slice American cheese
• 2 slices ham
• 1 Tbsp butter (for cooking)
• Salt & pepper, to taste

Instructions

1. Split and toast the English muffin (or bread) until golden. Set aside.
2. Heat 1 tsp butter in a small skillet over medium. Crack the egg, season with salt & pepper, and cook until whites are set but yolk is still slightly runny (sunny-side up). Remove and keep warm.
3. In the same skillet, add remaining butter. Place ham slices and heat 1 minute per side until warmed and edges slightly crisp. Remove and set on a plate.
4. Place one half of the toasted muffin (or bread) on a plate. Layer with ham, then top with the cooked egg. Add the slice of American cheese on top of the egg.
5. Close the sandwich with the other half of the muffin (or bread). Press gently and serve immediately.

Ingredients (1 sandwich)

• 2 slices bread (white or whole wheat)
• 2 slices ham
• 1 slice cheddar cheese
• 1 slice American cheese
• 1 Tbsp butter, softened

Instructions

1. Butter one side of each slice of bread.
2. Heat a skillet over medium heat. Place one slice of bread, buttered side down, in the skillet.
3. Layer with a slice of cheddar, then ham slices, then a slice of American cheese.
4. Top with the second slice of bread, buttered side up.
5. Cook 2–3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheeses are melted.
6. Remove from skillet, slice in half, and serve warm.

Ingredients (1 sandwich)

• 2 slices bread (rye or whole wheat recommended)
• 2 large eggs
• 1 slice cheddar cheese
• 1 Tbsp butter, divided
• Salt & pepper, to taste

Instructions

1. Toast both slices of bread lightly. Set aside.
2. In a bowl, beat eggs with a pinch of salt & pepper.
3. Heat ½ Tbsp butter in a skillet over medium. Pour in the beaten eggs and scramble until just set but still moist. Remove from skillet and set aside.
4. Wipe skillet clean and lower heat to medium-low. Add remaining butter and let it melt.
5. Place one slice of toast in skillet. Top with scrambled eggs, then place the cheddar slice over the eggs. Cover the skillet with a lid for 30 seconds to let cheese melt.
6. Top with the second slice of toast, press gently, and cook 1 more minute until bottom is golden and cheese is fully melted.
7. Remove from skillet, slice diagonally, and serve immediately.

Ingredients (1 sandwich)

• 1 boneless chicken thigh (5–6 oz)
• 1 large egg
• 1 slice cheddar cheese
• 1 Tbsp mayonnaise or deli mustard
• 2 slices bread (brioche or whole wheat)
• 1 Tbsp butter, divided
• Salt & pepper, to taste

Instructions

1. Pat the chicken thigh dry and season both sides with salt & pepper.
2. Heat ½ Tbsp butter in a small skillet over medium-high heat. Sear the chicken thigh 3–4 minutes per side until golden and fully cooked (internal temperature 165 °F/74 °C). Remove and let rest 1 minute, then slice into thin strips.
3. In the same skillet, add a bit more butter if needed and reduce heat to medium. Crack the egg, season, and cook until the white is set and yolk still slightly runny (about 2–3 minutes). Remove and keep warm.
4. Meanwhile, toast the bread slices lightly.
5. Spread mayonnaise (or mustard) on one slice of toasted bread. Layer with sliced chicken, then the cooked egg, and top with the slice of cheddar cheese.
6. Place the second slice of toast on top, press gently, and let the residual heat melt the cheese slightly.
7. Serve immediately and enjoy your hearty Chicken Thigh & Egg Sandwich!

Ingredients (1 sandwich)

• 1 boneless chicken thigh (5–6 oz)
• 1 slice cheddar cheese
• 2 slices bread (sourdough or whole wheat)
• 1 Tbsp mayonnaise or aioli
• 1 Tbsp butter, divided
• Salt & pepper, to taste
• Optional: sliced tomato or lettuce

Instructions

1. Pat the chicken thigh dry and season both sides with salt & pepper.
2. Heat ½ Tbsp butter in a skillet over medium-high. Sear the chicken thigh 3–4 minutes per side until cooked through (165 °F/74 °C). Remove and let rest 1 minute, then slice thinly.
3. Spread mayonnaise (or aioli) on one side of both bread slices.
4. Layer sliced chicken on one slice of bread (mayonnaise side up). Place the cheddar slice on top of the chicken. If using, add tomato or lettuce.
5. Top with the second slice of bread, mayonnaise side down.
6. Heat remaining butter in the same skillet over medium. Place the sandwich in skillet and cook 2–3 minutes per side until bread is golden brown and cheese is melted.
7. Remove, slice in half, and serve your Cheddar Chicken Thigh Melt warm.