There is nothing quite like a warm cookie with a molten center. This recipe takes the classic chocolate chip cookie and elevates it with a cold-butter technique for a thicker texture and a hidden, frozen Nutella core that melts perfectly in the oven.

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A rich, savory, and southern-inspired pasta dish featuring a spiced meat gravy and the "holy trinity" of aromatics. It’s similar to dirty rice, but made with spaghetti.

Ingredients

The Meats & Base

• 1/2 lb ground pork sausage

• 1/2 lb ground beef

• 1/2 lb spaghetti

• 1 cup beef broth

• 1/4 cup flour

• 2 tbsp olive oil or butter

The Aromatics

• 1/2 yellow onion, minced

• 1/2 red bell pepper, minced

• 1/2 green bell pepper, minced

• 2 stalks celery, minced

• 5–6 cloves garlic, minced

The Spice Blend

• 1 bay leaf

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tbsp oregano

• 1 tsp thyme

• 1/2 tsp cayenne pepper

• 1/2 tsp Slap Ya Mama seasoning

• 1/2 tsp smoked paprika

• Salt & pepper to taste

The Finish

• 1–2 tbsp butter

• Splash of heavy cream (optional)

• Garnish: Parmesan or Pepper Jack cheese and fresh parsley

Instructions

1. Brown and Sauté

In a large heated pan, add your olive oil (or butter) and sauté the minced onions, celery, and bell peppers until softened. Add the ground beef and pork sausage, cooking until browned and crumbled.

2. Build the Gravy

Stir in the minced garlic and all the dry seasonings (chili powder, garlic powder, onion powder, oregano, thyme, cayenne, and paprika). Sprinkle the 1/4 cup of flour over the meat mixture and toss to coat. Gradually pour the beef broth on top, stirring constantly to incorporate the flour. Add the bay leaf and let the mixture simmer for 5–8 minutes until thickened.

3. The Toss

While the sauce simmers, boil your spaghetti in salted water until al dente. Drain and toss the spaghetti directly into the meat sauce. For extra richness, fold in 1–2 tbsp of butter and a splash of heavy cream if you’re feeling indulgent.

4. Serve

Remove the bay leaf. Plate the pasta and garnish generously with chopped parsley and your choice of cheese—use Parmesan for a classic finish or Pepper Jack if you want to lean into the heat. If the sauce gets too thick, add some of the starchy pasta water.

Ingredients

• 3 Large flour tortillas (burrito size)

• 1 lb Ground beef

•  ½ small onion

•  ½ c bell peppers, diced

• 1 ½ cups Shredded mozzarella or Monterey Jack

• 1 ½ cups Shredded Colby Jack

• 4 tbsp Unsalted butter, melted

• 6 cloves Garlic, minced

• 1 tbsp Fresh parsley, chopped

• ½ tsp each: garlic powder, onion powder, salt, pepper, cumin, smoked paprika

• 1 packet Sazon

• Optional: A pinch of red pepper flakes for a little kick.

Instructions

Prepare the Beef: Brown your ground beef with onions, peppers,  and seasonings. Make sure to drain the fat thoroughly so the tortillas don't get greasy.

Place a tortilla flat, and cut in half. Put a layer of cheese in the center (about 2-3 Tbsp). Top with a generous scoop of the beef mixture.

Add a bit more cheese on top (this acts as the "glue"). Fold the edges of the tortilla toward the center, overlapping the folds until the filling is completely covered (in a triangular shape).

The Garlic Butter Glaze: Whisk the melted butter, minced garlic, and parsley together.

While the pockets are set aside,  brush the garlic butter generously on a cast iron skillet or round pan.  Place the pockets in the pan. Brush with garlic butter. Add a layer of cheese. Bake for 15-20 minutes at 400 degrees Fahrenheit. Serve with garlic cilantro lime or chipotle cream sauce.

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Ingredients

• 1 lb shrimp, minced or ground

• 1 package spring roll wrappers or wonton wrappers

• 1 teaspoon salt

• 1 teaspoon sugar

• ½ teaspoon Accent

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon cornstarch

• Neutral oil, for frying

Instructions

1. Make the shrimp mixture

In a bowl, combine minced shrimp, salt, sugar, Accent, black pepper, garlic powder, onion powder, and cornstarch. Mix thoroughly until the shrimp becomes slightly sticky and paste-like.

2. Prepare the wrappers

Stack the spring roll or wonton wrappers and cut them into thin strips.

3. Form the shrimp balls

Scoop about 1 tablespoon of shrimp mixture and gently press the wrapper strips around it, squeezing lightly so the wrappers adhere and form a shaggy ball.

4. Fry

Heat oil to 400°F. Fry shrimp balls in batches for 5–6 minutes, turning occasionally, until golden brown and crispy.

5. Drain and cool

Remove and place on a wire rack to drain excess oil.

Serve

Serve hot and crunchy on their own or with sweet chili sauce, spicy mayo, or a squeeze of lemon. For my spicy mayo, I add mayo and sriracha sauce at a 3:1 ratio but feel free to adjust to your taste.

These dumplings are hearty, comforting, and perfect for celebrations. Thick homemade wrappers give them a satisfying chew.

Ingredients

Filling

• 1 cup cabbage, finely chopped

• ½ cup mushrooms, finely chopped

• 2 green onion stalks, minced

• ½ lb ground pork

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Ingredients

• 1 whole striped bass (scaled, gutted, and cleaned)

• 6–8 slices fresh ginger

• 5 green onions, cut into long segments

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This layered taco dip is always the first thing to disappear—creamy, cheesy, and endlessly scoopable.

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Crunchy on the outside, creamy on the inside—these are pure chaos in the best way.

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Ingredients

• 1 sweet onion, sliced or diced

• 1 green bell pepper, sliced or diced

• 1 lb shaved ribeye or thinly sliced steak

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Sweet, spicy, crispy, and wildly addictive.

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Ingredients

• ¾ cup butter, melted

• 2 eggs

• ¾ cup brown sugar

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Crispy boneless wings tossed in a buttery hot honey glaze that hits sweet, spicy, and savory all at once. Perfect for game day, parties, or whenever you want wing energy without the mess.

Ingredients

Boneless Wings

• 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces

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This classic party dip is rich, cheesy, and loaded with buffalo flavor. Serve it hot with chips, crackers, or veggies—and don’t expect leftovers.

Ingredients

• 2 cups cooked chicken, shredded or diced

• 8 oz cream cheese, softened

• ½ cup ranch dressing (or blue cheese dressing)

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Oven: 400°F

Ingredients

• 1 lb pasta of choice (penne, rigatoni, or rotini)

• 2 Tbsp butter

• ¾ cup bell peppers, minced

• ½ cup onion, minced

• 6–8 cloves garlic, minced

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• ½ tsp oregano or Italian seasoning

• ½ tsp salt & pepper

• 28 oz crushed tomatoes (or marinara of choice)

• ¼ tsp sugar

• 2 Tbsp olive oil

• 1 Tbsp fresh basil (or 1 tsp dried)

• ½ cup heavy cream

• 8 oz pepperoni slices (I also added 1 lb ground beef)

• 1 lb mozzarella, shredded

• ½ cup Parmesan cheese, grated

Instructions

1. Preheat oven to 400°F. Cook pasta until al dente, drain, and set aside.

2. In a large pan, sauté onions and peppers in butter over medium heat until softened.

3. Add garlic, garlic powder, onion powder, oregano, salt, and pepper. Stir until fragrant.

4. Pour in crushed tomatoes (or sauce) and sugar. Bring to a boil, then reduce heat and simmer 10 minutes.

5. Stir in olive oil, basil, and heavy cream. Remove from heat.

6. Toss 1 cup of sauce with the cooked pasta.

7. Assemble like lasagna:

• Pasta

• Sauce

• Mozzarella + Parmesan

• Pepperoni

Repeat layers and finish with cheese + pepperoni on top.

8. Bake 25–30 minutes, until bubbly.

9. Broil 1–2 minutes for a golden, crispy top.

Pro Tips

• Swap pepperoni for sausage or add olives for extra pizza vibes 🍕

• Serve with garlic bread or a simple Caesar salad

Ingredients

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

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