Recipes

Time: 30 - 40 minutes

Servings: 1 - 6 (6 eggs, 12 pieces)

Pricing: $2.50

Ingredients

• 6 eggs $1.45
• 2 tbsp of mayo ~ $0.20
• 1 tbsp of dijon mustard ~ $0.10
• Juice from 1/4 lemon $0.20
• Green onion (about a small handfull) $0.25
• 1 tbsp relish (optional) $0.20
• Salt
• Black pepper (cracked prefered)
• 1/2 tsp garlic powder
• 1/2 tsp sugar
• Paprika or smoked paprika

Steps

1. Heat water in a pot on high heat and gently add eggs just before it starts to boil
2. Cook eggs for 10 - 12 minutes
3. Prepare a bowl with cold water. We will place our eggs in here to cool down after they finish boiling
4. While eggs are cooking, make filling in a bowl. Start by finely chopping green onion
5. Add mayo, dijon mustard, lemon juice, green onion, relish (if desired), salt, black pepper, garlic powder, and suagr into the bowl
6. Once eggs are done, turn off stove and add eggs to the bowl of cold water. Let them cool down for about 5 - 10 minutes
7. Once eggs have cooled, peel and rinse eggs (make sure no shell or membrane is stuck on the egg)
8. Slice eggs in half and carefully take the yolks out. Add the yolks into the filling bowl
9. Using a fork or spoon (whichever feels easiest), mash the yolks into the mixture and stir until the filling is well mixed.
10. Take a plastic ziplock bag and cut a small piece off the corner to use as a piping bag
11. SPoon filling into the bag and pipe into the empty egg whites
12. Garnish with a sprinkle of paprika

Time: ~25-35 minutes

Servings: 1

Pricing: $6 - $7

Ingredients

• 1 boneless, skinless chicken breast $3.00
• ~10oz of vegetable oil (or any oil with a high smoke point) ~ $0.90
• 1 cup of all purpose flour $0.24
• 1 egg $0.23
• ~4oz of Japanese style panko breadcrumb $1.35
• Green onion (garnish) $0.10
• 1 tbsp oyster sauce $0.25
• 2 tbsp ketchup $0.08
• 1 tsp soy sauce $0.05
• 2 tbsp honey $0.25
• 1/2 tsp garlic powder
• Salt

Steps

1. Prepare breading station. Start by pouring flour in a plate, baking sheet, or bowl (large enough that your chicken breast can fit inside)
2. Crack egg into similar container as flour an beat egg
3. Pour breadcrumb into similar container
4. Take chicken breast and pound until flat, or slightly flat (helps with even cooking)
5. Place chicken into flour and coat thoroughly. Press flour tightly into every crevace of the chicken
6. Place chicken into egg and thoroughly cover chicken with the egg
7. Place chicken into breadcrumbs and coat thoroughly
8. Heat oil in a cast iron pan on medium heat. Test if oil is hot enough by adding in a breadcrumb to see if it bubbles. Refer to a guide on deep frying if you are unsure of heating oil/deep frying
9. Gently add chicken to the oil
10. You will notice the sides start to darken as the chicken cooks in the oil. Using a pair of metal tongs, flip the chicken once this darkening happens
11. Let the chicken fry on its other side. Each side should take roughly 5 minutes to darken and achieve a nice golden brown color. If this takes longer, increase heat. If it darkens too fast, decrease heat
12. Once both sides have crisped up nicely, carefully move your chicken into the oven (somewhere on the middle rack) for about 5 - 7 minutes and turn off your stove
13. While chicken is in the oven, add ketchup, oyster sauce, soy sauce, honey, and garlic powder to a small container
14. Mix sauce until ingredients are combined (it should mostly taste like a sweet ketchup with a slight umami flavor)
15. Chop your green onion garnish if desired
16. Remove pan from the oven and set back on your stove
17. Place chicken on a wire rack and immediately add a small sprinkle of salt while still hot. Allow to drain and cool for about 2 minutes.
18. After chicken has cooled, slice into strips, serve, and add sauce and garnish on top. A bed of rice and some pickled or fresh cabbage on the side is common for this meal

Time: 10 - 15 minutes

Servings: 1-2

Pricing: $10 - $22 (depends on cut of steak)

Ingredients

• 1lb or 8oz of steak. Sirloin, New York strip, or ribeye recommended $11 - $22
• 1/4 cup olive oil ~ $0.56
• 3 cloves of garlic (or 1 tbsp jarlic) $0.30
• Green onion (garnish) $0.10
• 1/2 cup of dry red wine $0.30
• 2 1/2 tbsp unsalted butter $0.22
• 1 tbsp whole grain mustard $0.10
• Salt
• Black pepper (cracked black pepper is recommended)
• Onion powder
• Garlic powder

Steps

1. Take chioce of steak out of the fridge and let sit for about 10-15 minutes (not required, but recommended for even searing)
2. Add olive oil to a cast iron or stainless steel pan, turn to medium high heat
3. Mince garlic (if using fresh garlic) and slice green onion. Set to the side
4. Trim steak of any silver skin and/or any other undesirable pieces
5. While pan heats, season steak evenly on all sides with salt, pepper, garlic powder, and onion powder
6. Once you see faint whisps of white smoke coming off of the pan, place the fat cap (if present) down first and hold in place with a pair of tongs until fat is nicely rendered
7. Gently set steak down on the pan and let cook for about 1 minute, or until a dark golden crust has formed on the bottom
8. Reduce heat to medium low and flip steak
9. Add in 2 tbsp of butter to pan (we will save 1/2 tbsp for our pan sauce)
10. Once butter has melted, slightly tilt your pan so that the butter collects into a pool. Using a large spoon, scoop the melted butter over the steak for about 1-2 minutes (time depends on how thick your steak is)
11. Once steak is cooked to desired doneness, set steak aside to rest
12. Turn heat back up to medium and deglaze pan with red wine, making sure to scrape up any bits stuck to the bottom of the pan.
13. Once alcohol has cooked off, melt in the remaining butter
14. Add in mustard and mix with the wine
15. Add in your garlic and cook sauce until it has reduced down into a thicker consistency
16. Turn off heat and take pan off of burner. Slice steak into desired thickness
17. Plate and spoon sauce over the steak
18. Garnish with fresh green onion

Augments

• Add a small amount of heavy cream (a little less than 1/4 cup) to your pan sauce for a richer flavor and consistency

Time: 8 - 10 minutes

Servings: 1

Pricing: ~$1

Ingredients

• 1/2 bag (12oz) of frozen yellow corn $0.59
• 1 1/2 tbsp unsalted butter ~ $0.16
• 3 cloves of garlic (or 1 tbsp jarlic) $0.30
• Green onion (garnish) $0.10
• Sesame oil $0.20
• 1 tbsp soy sauce $0.05
• Salt
• Black pepper
• Red chili flake

Steps

1. Heat a non-stick pan to medium and add in sesame oil
2. Once the oil is fragrant, add in corn and stir/toss until oil coats corn
3. Add in chili flake
4. Once corn is no longer frozen, add in butter
5. After butter has melted, stir and add in soy sauce
6. Add in garlic and reduce heat to medium low
7. Once garlic has finished cooking, turn off heat and add in green onion
8. Plate corn and add hot sauce if desired

Time: ~10 minutes

Servings: 1-2

Pricing: $4 - $6

Ingredients

• Plain Pecans, halved or whole (4.5oz - 6.0oz) $4.59
• ~2 tbsp unsalted butter ~ $0.22
• ~ 2-4 tbsp of honey ~ $0.35
• ~ 1 tsp olive oil
• Sea salt, maldon salt, or some type of coarse/flakey salt

Steps

1. Heat olive oil in a small, non-stick pan on medium heat for about 2-3 minutes (or until small whisps of smoke appear)
2. Add in pecans and toss/stir for about 1 minute so that oil coats the pecans
3. Reduce heat to medium low
4. Add in butter and toss/stir until butter is melted and fully coats pecans
5. Add in honey and toss/stir until honey has melted and fully coats pecans
6. Add salt to taste
7. Pour pecans onto a flat surface to cool slightly. A backing pan with parchment paper is recommended, as the pecans will be quite sticky

Augments

• Add or substitue honey with maple syrup or maple butter
• Add cinnamon and/or nutmeg for some holiday spice

Time: 30-45 minutes

Servings: 2 bowls (or 6 smaller cups)

Pricing: ~$6 ($3 per bowl)

NOTE: If you want a smooth consistency, add soup to a blender after cooling. This dish is usually chunky, as potatoes should be

Ingredients

• 2 large russet potatoes $1.76 ($0.86 a piece)
• 6-8oz of bacon (roughly half of a standard pack or less) $2
• 1 cup of chicken stock $0.57
• ~ 4oz shredded mexcian cheese (any mild cheese will do) ~ $1.00
• 1/2 bunch of green onion or scallion $0.50
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp dried oregano
• 1 tsp red chili flake (if desired)
• ~ 1 tbsp olive oil
• Salt and pepper

Steps

1. Rinse and peel potatoes
2. Cut potatoes into roughly 1 inch cubes (does not have to be perfect, they will get mashed anyways)
3. Finely slice green onion and set to the side
4. Cut bacon into pieces (about 1/2 inch wide)
5. Heat a small pan to medium heat and add in bacon (this pan will only be used to crisp up our bacon)
6. Once bacon is crisp, drain grease and put crispy bacon aside
7. Heat oil in a seperate pot on medium heat for about 2-3 minutes or until whisps of smoke appear (this is where our soup will be made)
8. Add in potatoes, lightly season with salt and pepper and let cook for about 1-2 minutes
9. Add in chicken stock and room temperature water until potatoes are covered
10. Add in chili flake and oregano to pot, stir seasonings
11. Cook potatoes until soft (able to be easily mashed with a potato masher)
12. Mash down the potatoes until desired consistency is reached
13. Add in cheese and stir until melted
14. Add in garlic powder, onion powder, and green onion (save some green onion for garnish if desired)
15. If soup is too runny, let it cook longer. If it is too thick, add more water
16. Once soup has reached desired consisteny, plate in a bowl and add extra shredded cheese (if desired), bacon, and green onion on top

Augments

• Add in milk, half-and-half, or heavy cream for a richer flavor
• Add sour cream in the soup or place a dollop on top for some extra tang
• Blend for a smoother consistency