Mud River Tacos

1-1/2 to 2 lbs beef chuck roast

1/4 cup sliced pepperoncini peppers

1 packet brown gravy mix

1 packet ranch dressing mix

1/2 stick of real butter

3 tblsp pepperoncini pepper juice

Lay roast in pan and add ingredients on top. Cover with foil and cook at •275 for 4.5 hours. Uncover and shred roast.

Pile onto flour tortilla with a 1/2 tsp mayo mixed with black pepper, small dollop of crema, slices of delicatessen jalapeño, pinch of fresh cilantro, and top with shredded Monterey Jack cheese and a splash of lime juice.

Bananas Foster French Toast

Four slices of brioche bread

Three large eggs

1 teaspoon of cinnamon

1 pint of heavy whipping cream

One stick of butter

Half cup of light brown sugar

Three bananas

Put together three eggs and a quarter cup of whipping cream into a bowl and beat till smooth.

Push brioche into egg mixture and flip to make sure all surface is coated. Then place in pan or on griddle cooking until the egg is fully cooked on all sides.

Place on a plate.

Make the sauce by melting butter and combining the remaining whipping cream, cinnamon, and brown sugar together until smooth and warm.

Slice bananas thinly into the sauce and let it simmer 3-5 minutes then pour over the French toast and enjoy.

The Quintes-sential Rueben

1/2 lb of sliced pastrami or corned beef

4 pieces of Sliced bread of choice (sour dough preferably)

1 tsp Stone ground mustard

1/4 stick butter

2 slices of cheese ( provolone or Swiss preferably)

3 tablespoons dressing ( Russian or thousand island preferably)

1 small can of sour kraut drained

Melt butter and stone ground mustard together and heat up sliced meat into the butter mixture.

Let some edges lightly char but not burn as you top with cheese to melt.

Toast or grill bread.

Spread dressing on bread and add meat and cheese.

Add a generous portion of sour kraut on top of the meat and place the top toasted bread.

Pile it high, Use both hands, keep a napkin close and eat like a man.

Additional optional ingredients could be dill pickle slices, jalapeño slices, or sweet gherkin pickles

Chicken and Pineapple Fried Rice

Chicken and pineapple Fried rice for foodies

4 cups of long grain jasmine rice cooked the previous day

1 pound of kielbasa sliced

Two chicken breasts cubed

1 1/2 cups of fresh cut pineapple diced

One bag of frozen peas, and carrots

One bag of frozen whole kernel corn

Half a yellow onion diced

Half a Yellow bell pepper diced

2 tablespoons of minced garlic

2 1/2 tablespoons of fresh chopped ginger

3/4 stick of butter

2/3 bottle of reduced sodium soy sauce

Tsp sesame oil

1/4 cup olive oil

Salt and pepper to taste

One tablespoon, crushed red pepper, flake

1/4 cup light brown sugar

1 tablespoon toasted sesame seeds
 

Pan fry cubed chicken in oil with a little butter and a touch of salt and pepper until done and set aside
 

Pan fry sliced kielbasa until desired color and set aside (most kielbasa comes fully cooked)
 

In large pan, wok, or on flat top, heat remaining oil and add onions and peppers. Cook till onions are translucent
 

Add rice and butter and fold in peas and carrots. Then fold in corn, chicken and sausage.
 

In a large bowl mix soy sauce, garlic, ginger, sesame oil, brown sugar, red pepper flakes, and pineapple
 

Continue to fold and cook rice mixture until frozen vegetables become tender and cooked to desired color
 

Add seasoning liquid and pineapple mixture into the rice and fold in continuously stirring up the entire dish until consistent color is achieved in all the rice
 

Plate the rice and top with toasted sesame seeds

Get a big spoon or some sturdy chop sticks and devour.

Easily feeds four to six but sharing is optional

The Pizza Noodle Casserole

One box of rotini noodles cooked to al dente

1 pound ground Italian sausage fully cooked

Half pound Forest deli ham chopped

Half pound of chopped pepperoni

Half pound of pepperoni slices

Half pound of crumbled, fully cooked bacon

One can of roasted tomatoes

Two jars of your preferred spaghetti sauce

8 ounces of shredded mozzarella

8 ounces of shredded mild cheddar

8 ounces of Italian blend cheese

Half a cup of chopped banana peppers

1 teaspoon of Italian seasoning

Take all of the ingredients once cooked and layer them into a large roasting pan or lasagna pan.

Stir the mixture up, saving some of the cheese to just sprinkle across the top with the Italian seasoning.

Put in the oven to 350 for 20 to 25 minutes until cheese is melting and bubbly.

Then grab a few buddies and throw down!