Heat a skillet with olive oil over medium heat Cook thighs 5 to 6 minutes per side until golden and cooked Step 4: Cheese-crusted sourdough Butter one side of each slice of bread Place 2 slices in a pan, butter side down Add cheese on top Place the other slices on top (butter side up) Cook like a grilled cheese until deeply golden and the cheese melts Then pull them apart so you have two cheesy, crispy inner sides Step 5: Build Spread Calabrian chili aioli on both sides Layer tomato, lettuce, chicken, bacon, proscuitto

Butter the Bread : Spread a generous layer of mayo on one side of each bread slice. Assemble the Sandwiches : Place 4 slices of bread, mayo-side down, on a flat surface. Top each with another slice of bread, buttered-side out. Place the sandwiches in the skillet and grill for 3-4 minutes on each side, or until the bread is golden Serve immediately with a side of crispy chips, a pickle, or a light salad.

Heat a pan over medium heat, add a little olive oil, and cook the chicken for about 5-7 minutes per side Repeat the same on the other side. 4. Spread pesto on one side of each slice of sourdough. Top with the second slice of bread, pesto side down. Cut the sandwich in half and serve with a side of chips, fries, or a salad.

Truffle Honey Berry Grilled Cheese make me Ingredients Serving Size: 1 sandwich 2 slices sourdough bread Assemble the sandwich: Butter one side of each slice of sourdough. On the unbuttered side of one slice, layer the grated fontina and gruyère, then brie slices. Grill it up: Top with the second slice of bread (butter side out). Cook in a skillet over medium heat, pressing gently, for 3–4 minutes per side or until golden brown and

Sandwich the provolone 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. Carefully separate the sandwich into two halves—stretchy cheese pull encouraged—and place both halves, cut-side Finish with freshness: Top the melty side with tomato slices and a sprinkle of flaky sea salt. Cap it off: Gently place the provolone-grilled sourdough top back on, cheese-side down.

Sticky Honey Garlic Chicken Thighs make me Ingredients Serving Size: 4-5 people 4-6 bone-in, skin-on Pat the chicken thighs dry with paper towels, and season both sides with spice mixture (get under the skin) and bake for 30 minutes skin-side up and then another 15 minutes on the other side. Then add your chicken thighs skin side down so they can get crispy. Roughly 3 mins.

Hot Honey Buffalo Chicken Melt make me Ingredients Serving Size: 2 sandwiches For the Buffalo Chicken Assemble the Melt: Butter one side of each sourdough slice. On the unbuttered side of one slice, scoop a generous layer of buffalo chicken dip. Top with the remaining sourdough slices (buttered side facing out). 3. Cook each sandwich for 3-4 minutes per side, pressing slightly with a spatula, until golden brown and

Brown the beef pieces on all sides (about 3-5 minutes). Step 2: Make the Grilled Cheese Prepare the Bread : Butter one side of each slice of bread. Assemble the Sandwich : On the unbuttered side of two slices of bread, layer a generous amount of shredded Top with the other slice of bread, buttered side up. Place the sandwiches on the skillet and cook for about 3-4 minutes per side, pressing down slightly,

Chicken Caesar Smash Tacos make me Ingredients Serving Size: 8 tacos For the Smash Tacos: 1 lb ground layer of the ground chicken onto each small flour tortilla until the ground chicken covers the entire side of the tortilla Place tortillas ground chicken-side down and press. Cook for 4-5 minutes or until browning on chicken side. Then flip and toast the other side of the tortilla for another minute or so. 3.

Cook the ribeye : Season the ribeye steaks generously with salt and pepper on both sides. Sear the steaks for about 4-5 minutes per side (depending on thickness) until you reach your desired Create a circular shape (roughly the size of your tortillas). Carefully flip the tortilla using a spatula and cook for another minute until it’s crispy on the other side Garnish with fresh cilantro, a squeeze of lime, and serve with extra chimichurri on the side if desired

All Recipes Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Appetizers Breakfast Soups Salads Dips Sandwiches Pasta Mains Sides Desserts Chicken Schnitzel with Herby Green Goddess Salad If there's a salad on top View Recipe Roasted Garlic Mashed Potatoes The easiest, most delicious side for your upcoming dinner

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.