JeremyCombsCooking

Taco 4 Pounds of Grassfed Burger 3 Packs Cholula Taco Seasoning 1 Cup of Water 4 Tbs of Beef Bone Broth Concentrate or substitute regular Beef Brone Broth for water Extra Large Burrito Shells An Irresponsible amount of Cheese Street Corn Recipe is in another Video

1 29oz Can of Sweet Corn 1 Lime Zested and Juiced 2 Tbs of Greek Yogurt or Sour Cream 2 Tbs Mayo 1/2 Cup of Cojita Cheese fine grated 10 La Cosetena Pickled Jalapenos diced fine Heat corn to temp and drain, stir in all ingredients

3 Cups Macadamia Nuts with Sea Salt (Cashews work great) 1 1/2 Cups Pecan 1 1/2 Cups Shredded Coconut Throw everything in food processor and grind it for an unreasonably long time scraping down the sides occasionally

This is how good the filling is for the Macadamia Coconut Buckeyes

Bacon Dill Stuffing 2 Blocks Cream Cheese 6 Pieces of Crunchy Bacon 1 1/2 Tsp Minced Garlic 1/2 Cup of Dill Pickles (I used the guts from making Stuffed Pickle Boats) 1 Tbs Pickle Juice Garnish with Dill Weed Use bread of choice, mayo and fry on medium high heat until desired crispiness. Serve cool or cold, rest grilled bread on a cooling grate to keep it from getting soggy

Make life easier using the bag to collect the leftovers

3 pieces of Bacon for filling 1 Block Cream Cheese 3/4 Tsp Minced Garlic 15 Baby Bella Caps Bake 20 Minutes at 350 Degrees Optional: Cover with favorite cheese and bake an additional 5 minutes until melted. Serve Hot or Cold

2 1/2 Qt Jar of Dill Pickles 6 Pieces of Crunchy Bacon 2 Blocks Cream Cheese 1 1/2 Tsp Minced Garlic Garnish with Dill Weed Bake 20 minutes at 350 Degrees Optional: Cover with favorite cheese and cook an additional 5 minutes or until melted

Jalapeno Popper Stuffing 1 Lb bacon +6 pieces for filling 2 Blocks Cream Cheese 1 1/2 Tsp Minced Garlic 12 Jalapeno Peppers Halved Grilled Cheese Seminole 3 Cheese Bread from the Bakery (use your favorite) Mayo An Irresponsible amount of Med Cheddar

Start to finish in less than 30 minutes Tomato Soup Down and Dirty 3 Tbs EVO 1/4 Tsp Crushed Red Pepper 1 Cup Water 1 Cup Chicken Bone Broth 2 Cans Family Size Tomato Soup 2 Bay Leaves 1 Tsp Rosemary 1 Tsp Basil Leaves 1 Tsp Parsley 1 Tsp Oregano 1/4 Tsp Black Pepper 1/2 Tsp Sea Salt 2 Blocks Cream Cheese Grilled Cheese Jalapeño Sourdough Bread Mayo both side Cheese of choice

Fire Roasted Tomato Soup 6 Large Tomatoes 1-2 pints of Cherry Tomatoes Covered liberally with Extra Virgin Olive Oil 1/2 Head of Garlic Roasted 1/4 Tsp of Crushed Red Pepper 3 Tbs of EVO for sautéing 1 Tsp Oregano 1 Tsp Basil Leaves 1 Tsp Parsley 1 Tsp Rosemary 2 Blocks Cream Cheese added at the end

Jalapeño Peach Glazed Pulled Pork 1 Jar of Peach Preserves 10 Pickled Jalapeños 1 Tbs Olive/Avocado Oil 1 Tsp Coconut Aminos or Soy Sauce 1 Tsp Apple Cider Vinegar 1 Tsp Dijon Mustard 1/2 Tsp Garlic, Minced 1/2 Tsp Kosher Salt 1/8 Tsp Black Pepper 1/8 Tsp Crushed Red Pepper 1/2 Tsp Ground Tumeric 1/2 Tsp Ground Ginger 1 Can of peaches diced 1 Can of sliced peaches 1 pork butt will require 2-3 jars of the glaze, if baking add the sliced peaches after it cools. 400⁰ for 20 minutes covered and 5-10 minutes uncovered. Garnish with sliced peaches, pickled jalapeños, kosher salt and serve. Tastes great served cold too

Jalapeño Raspberry Glazed Chickpea/Lentils 8 Oz Chickpeas 8 Oz Green Lentils 8 Oz Red Lentils 8 Oz Rice 1 Jar of Raspberry Preserves 10 Pickled Jalapeños 1 Tbs Olive/Avocado Oil 1 Tsp Coconut Aminos or Soy Sauce 1 Tsp Apple Cider Vinegar 1 Tsp Dijon Mustard 1/2 Tsp Garlic, Minced 1/2 Tsp Kosher Salt 1/8 Tsp Black Pepper 1/8 Tsp Crushed Red Pepper 1/2 Tsp Ground Tumeric 1/2 Tsp Ground Ginger 1/4 to 1/2 Cup of Chia Seeds depending on preferable texture Soak, rinse and pressure cook everything for 45 minutes

Jalapeno sourdough bread from a locally sourced farmers market Hisey Farm with good cheeses

Harvest, batter and fry dandelion flours and mixing a Cajun sauce Fried Dandelions 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon paprika Optional: ½ teaspoon cayenne pepper Get the oil just hot enough that a drop of water dances on it

How I fry fresh cut French fries and a Cajun dipping sauce Idaho Potatoes for fries Cajun Ranch Dip 1/2 Cup Ranch Dressing 1/2 Cup Greek Yogurt or Sour Cream 1 Tablespoon of Old Bay Seasoning (maybe more depending on your taste) Optional: 1 to 2 Tablespoons Cholula or your favorite Hot Sauce

How I meal prep egg salad. Eggs and produce came from Hisey farm, a local farmer's market with happy chickens and veggies grown right. Egg Salad Dry Ingredients: 8 Hard-boiled Eggs 2-3 Ribs of Celery 3 Tbs Dill, fresh chopped or dry 1-2 Stems of Green Onion Dressing: 1/2 Cup Mayonnaise 1/2 Lemon Zested and Juiced 2 Tsp Dijon or Yellow Mustard 1/2 Tsp Salt (Pink Himalayan preferred) 1/4 Tsp Black Pepper or more to your taste Optional: Tbs Minced Garlic

Chicken Tacos 3 pounds chicken breast 3 cups of the ginger chicken bone broth or regular chicken bone broth 2 heaping tbs of minced garlic 3 packs of Cholula taco seasoning 1 cup of nutritional yeast 1/4 tsp xantham gumMeal prepping chicken for tacos, burritos or in this case chimichangas Ginger Chicken Bone Broth 1 Container of Chicken Bone Broth 3 Large Ginger Roots 1 Tbs Tumeric Powder Pressure cook for 30 minutes drain juice and use juice. Save the cooked ginger roots to make candied ginger or to use in other dishes

Making chicken bone broth from scratch Chicken Bone Broth 1 Roasted Chicken Carcass and Scraps 2-3 Tbs Apple Cider Vinegar (let sit for at least 20 minutes before cooking) Any and all Vegetable Scraps I pressure cooked for 3 hours and slow cooked for 8 more, just slow cooking overnight works great

How I made candied ginger and also using chicken bone broth to absorb the ginger taste for chicken tacos Candied Ginger Root 3 large Ginger Roots peeled and sliced 1 Tbs Tumeric Powder 1-2 cups of Monkfruit Sweetener or regular Sugar +a handful of sweetener to sprinkle over after it's done Pressure cook the peeled and sliced ginger root and the peels (the peels tasted great too) covered in liquid for 30 minutes. I drained the ginger water for a different dish and added 1 cup of water and set the Instapot to saute, added a cup of Monkfruit Sweetener and boiled it regularly stirring for 15 minutes or until reduced. Transfer to wax paper and allow to cool

All produce was locally grown at Hisey Farm by people that grow food as healthy as possible Brussel Sprout Coleslaw 12 Large Brussel sprouts 3-4 Organic Carrots (they're usually smaller) 1 Tbs Apple Cider Vinegar with mother 1 Tbs Celery Seed 1 Tsp Black Pepper 1 Tsp Tumeric Powder (I prefer fresh Tumeric Root) 1 inch of Peeled Ginger 2 Cups of Mayonnaise 2 Tbs Dijon

Harvest, batter and fry dandelion flours and mixing a Cajun sauce Fried Dandelions 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon paprika Optional: ½ teaspoon cayenne pepper Get the oil just hot enough that a drop of water dances on it

Chicken Bacon Ranch Casserole 1 Rotisserie Chicken stripped 1 Pound of Bacon rough chopped divided 1 Package Pasta of choice 32 Oz Greek Yogurt or Sour Cream 1 Block Cream Cheese 2 Packs Dry Ranch Seasoning 1/2 Cup Ranch Dressing (maybe a whole cup depending on your preferred texture) 3/4 Tsp Kosher Salt 1 Tsp Garlic Powder 1 Tsp Onion Powder 1 Tsp Dried Dill Weed 1/2 Tsp Black Pepper 3-4 Oz Shaved Parmesan Cheese divided 3 Tbs EVOO divided between the pasta water and pan Bake on 400⁰ for 20 minutes covered, uncover and bake an additional 10 minutes cool and serve Garlic Bread 1 French Baguette or any loaf from the bakery 1 Pack of any type of Garlic Compound Butter 400⁰ for 4 minutes face down, flip and butter and bake an additional 4 minutes or until desired look