In-N-Out Burger make me Ingredients Serving Size: 2 burgers For the Burger: 4 ground beef patties (80 Drizzle sugar on both sides of onion slices and grill both sides on skillet until caramelized to liking I did roughly 2 minutes each side. Season each side with salt and pepper. Once the skillet is hot, add the patties and press down cook for about 3-4 minutes on the first side

Breakfast Tacos make me Ingredients Serving Size: 4 tacos 4 small flour tortillas (or corn, if you prefer Make the sunny-side-up eggs: In the same skillet, add a bit of olive oil or butter and heat over medium-low While the eggs are cooking, warm the tortillas in a dry skillet over low heat for 30 seconds on each side Gently place a sunny-side-up egg on top of each taco.

Chicken Parm Smash Tacos make me Ingredients Serving Size: 8 tacos 1 lb ground chicken ½ cup Italian-style tsp red pepper flakes (more if you like it spicy) 1 tsp kosher salt ½ tsp black pepper 8 small (taco-size Place the tortillas chicken-side down into the skillet. Flip and toast the other (plain) side for about 1–2 minutes, just until lightly crispy. Sauce + cheese: Spread a spoonful of marinara over the cooked chicken side.

After The Pool Grinder Sandwich make me Ingredients Serving Size: 1 sandwich For the Sandwich 2 slices Sandwich the American cheese between the slices (buttered sides out) and grill in a skillet over medium heat until golden and melty—about 2–3 minutes per side. 3. Finish with freshness: Top the melty side with tomato slices and a sprinkle of flaky sea salt.

Creamy Garlic Bread Grilled Cheese make me Ingredients Serving Size: 2 sandwiches For the Roasted Garlic Salt and pepper, to taste Assemble the Sandwiches: Spread the garlic butter mixture generously on one side On the unspread side, layer provolone, cheddar, a dollop of cream cheese mixture and a generous sprinkle Grill: Grill in a skillet over medium heat until golden brown and crisp on both sides, and the cheese

Crunchwrap Sliders make me Ingredients Serving Size: 8 crunchwraps 8 small flour tortillas (street taco size) 8 Tostitos rounds (or any small round tortilla chips) 1 lb ground beef (or ground turkey/chicken Place the folded side down on the skillet (you can melt some cheddar cheese directly onto the skillet Flip the Crunchwrap Slider and cook the other side for another 2-3 minutes, until both sides are crispy Meet the Crunchwrap Sliders – the mini, bite-sized version of the iconic Crunchwrap Supreme that packs

The Naughty Sandwich make me Ingredients Serving Size: 2 sandwiches For the Chili Crunch Aioli: 1/2 cup Assemble the Sandwich: Spread a thin layer of softened butter on one side of the bread and lay the bread Press down and flip until both sides are perfectly crispy and browned.

Crispy Chicken Pesto Melt make me Ingredients Serving Size: 1 sandwich 2 slices of sourdough bread 3 Cover and allow to get crispy and melt on both sides. Remove from heat. Separate the slices of bread and spread a generous amount of pesto on one side of each slice of sourdough Top with the second slice of bread, pesto side facing inward.

Ribeye Breakfast Crunchwrap make me Ingredients Serving Size: 2 crunchwraps For the Ribeye: 1 ribeye flour tortillas 2 small flour taco-sized tortillas 4 large eggs 1/2 cup shredded cheddar cheese (or grill pan over medium-high heat and add the olive oil Cook the ribeye steak for about 3-4 minutes per side Place the folded crunchwrap seam-side down in the skillet. Flip the crunchwrap and cook the other side for another 3-4 minutes until golden brown and crispy. 7.

Shape the mixture into 12-16 meatballs, depending on your desired size. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (about Pulse until smooth, scraping down the sides as necessary. Season with salt and pepper to taste. Place 3-4 meatballs on the bottom slice of bread, depending on the size of your rolls. Serve: Remove the meatball subs from the oven and spread a spoonful of pesto on top side of bread and

Chick-Fil-A Chicken Sandwich make me Ingredients Serving Size: 4 For the chicken: 4 boneless, skinless Fry the chicken for 4–6 minutes per side, or until golden brown and cooked through (internal temperature Toast the hamburger buns in the butter until golden brown and crispy, about 1-2 minutes per side. Enjoy with your favorite side, like fries or a milkshake, to complete the meal I know you always crave

Roast Pork & Honey Ham Cuban Sandwich make me Ingredients Serving Size: 2-3 sandwiches For the Roast Sear pork on all sides until browned (about 7–9 minutes total). Add ham slices and sear until browned, about 1–2 minutes per side. Continue to press down to flatten sandwich and grill on both sides. Lower heat if starting to burn.

Garlic Parm Meatball Arayes make me Ingredients Serving Size: 16 arayes For the Italian Meatball Stuffing Add your arayes meat side down. Cook for about 4-5 minutes per side , pressing gently with a spatula, until golden brown and crispy. Serve hot with marinara sauce for dipping Take your taste buds on a wild ride with these Italian Meatball-Stuffed

Volcano Roll Grilled Cheese make me Ingredients Serving Size: 2 sandwiches 4 slices sourdough bread 1 Grill each sandwich for 2–3 minutes per side, until golden and melty. Add a drizzle of hot honey on each side of the bread if desired.

Mini Croissant Smash Burgers make me Ingredients Serving Size: 4 burgers For the Burgers: 1 lb ground Brush the top bun with some garlic butter and press down with the back side of your spatula. Flip and do the same on the other side, almost like a grilled cheese. Remove from pan once toasted on both sides. 7. Say hello to the ultimate indulgence in bite-sized form: the Mini Croissant Smash Burger.