Semper Paratus et Coctus
Beef, egg, & veggie sliders!

Grill small beef patties seasoned with Montreal seasoning and red pepper flakes til preferred doneness, fry whole eggs over-hard and cut to size to top the patties. Place on split sweet hawaiian rolls, top with lettuce, tomato, onion and sauce of your choice. Cute, mini burgers, full of flavor! We simmered some frozen green beans with butter, garlic, and pepper for our side dish, but fries would also be perfectly paired here! :)

For Tater’s awesome slider sauce: stir together BBQ sauce, sriracha, ketchup, mustard, duck sauce, tiger sauce, and cholula to taste :)

Beef, egg, & veggie sliders!

Grill small beef patties seasoned with Montreal seasoning and red pepper flakes til preferred doneness, fry whole eggs over-hard and cut to size to top the patties. Place on split sweet hawaiian rolls, top with lettuce, tomato, onion and sauce of your choice. Cute, mini burgers, full of flavor! We simmered some frozen green beans with butter, garlic, and pepper for our side dish, but fries would also be perfectly paired here! :)

For Tater’s awesome slider sauce: stir together BBQ sauce, sriracha, ketchup, mustard, duck sauce, tiger sauce, and cholula to taste :)

Spicy-rubbed sirloin with garlic green beans & fresh watermelon! :)

Let steak rest at room temp about 30 min before grilling! Make your own dry rub by combining flavors you love, like cumin, garlic powder, onion powder, red pepper flakes, salt, pepper, etc! :) I used the trusty George foreman grill at high temp for about 10 min

Beans: rinse a few handfuls of fresh green beans, trim ends. Heat olive oil over medium heat. Stir in minced garlic (as much as you dare—I love garlic so I used a couple tablespoons), cook about 1 min then toss in green beans. Cook, stirring, about 5 min or until the green beans are heated through but still a little crisp—don’t burn the garlic! :)

Serve with some fresh, cold watermelon slices! Enjoy!

Spicy-rubbed sirloin with garlic green beans & fresh watermelon! :)

Let steak rest at room temp about 30 min before grilling! Make your own dry rub by combining flavors you love, like cumin, garlic powder, onion powder, red pepper flakes, salt, pepper, etc! :) I used the trusty George foreman grill at high temp for about 10 min

Beans: rinse a few handfuls of fresh green beans, trim ends. Heat olive oil over medium heat. Stir in minced garlic (as much as you dare—I love garlic so I used a couple tablespoons), cook about 1 min then toss in green beans. Cook, stirring, about 5 min or until the green beans are heated through but still a little crisp—don’t burn the garlic! :)

Serve with some fresh, cold watermelon slices! Enjoy!

Caribbean Tiger marinated chicken thighs, with sautéed garlic-wine veggies and wilted lemon-butter spinach!

Basically, marinate chicken thighs in a mixture of Caribbean jerk sauce and half as much tiger sauce overnight, then grill to an internal temp of 165 F. I used a George foreman grill, medium-high setting, for about 13 min.

Veggies: cut up a handful each of baby carrots, broccoli, green beans, peppers, green onions, and mushrooms into bite size pieces. Sauté carrots over medium-high heat about 3 min with some olive oil and butter (enough to coat pan). Stir in garlic, cook until fragrant. Stir in rest of veggies (except onions and mushrooms) and 1/4 c white wine, cook about 5 min more, stirring occasionally. Add remaining veggies and continue to cook 3 min.

Spinach: after plating up the veggies, return the pan to stove over medium heat. Add 1/2 bag rinsed and drained baby spinach, 1T butter, stir. Squeeze juice of 1 lemon wedge, stir until wilted and warmed throughout. Done! 

Enjoy!

Caribbean Tiger marinated chicken thighs, with sautéed garlic-wine veggies and wilted lemon-butter spinach!

Basically, marinate chicken thighs in a mixture of Caribbean jerk sauce and half as much tiger sauce overnight, then grill to an internal temp of 165 F. I used a George foreman grill, medium-high setting, for about 13 min.

Veggies: cut up a handful each of baby carrots, broccoli, green beans, peppers, green onions, and mushrooms into bite size pieces. Sauté carrots over medium-high heat about 3 min with some olive oil and butter (enough to coat pan). Stir in garlic, cook until fragrant. Stir in rest of veggies (except onions and mushrooms) and 1/4 c white wine, cook about 5 min more, stirring occasionally. Add remaining veggies and continue to cook 3 min.

Spinach: after plating up the veggies, return the pan to stove over medium heat. Add 1/2 bag rinsed and drained baby spinach, 1T butter, stir. Squeeze juice of 1 lemon wedge, stir until wilted and warmed throughout. Done!

Enjoy!