Drunken Prawns

 

DRUNKEN PRAWNS:

 INGREDIENTS:

Lemon, onion, red chilis, butter, garlic, white wine, salt, shrimp

PREPARATION:

  • Chop lemon, onion, & red chilis.
  • Add half stick of butter to FireDisc on medium heat.
  • Sauté shrimp, red chilis, garlic & squeezed lemons.
  • Add white wine and mix.
  • Season with salt.
  • Once fully cooked, remove & garnish with lemons / cilantro.

 

Chicken Tacos

CHICKEN TACOS:

 INGREDIENTS:

Tomato, lime, avocado oil, chicken breasts, salt, pepper, jalapeños, peppers, cilantro, tortillas

PREPARATION:

  • Slice tomato, lime.
  • Pour avocado oil to FireDisc on medium high.
  • Sear chicken on one side and add salt & pepper to the other.
  • Flip chicken once seared on one side.
  • Sauté jalapeños / sweet peppers.
  • Add tomatoes.
  • Season with cilantro.
  • Squeeze limes and add to FireDisc. Mix until brown.
  • Brown tortillas.
Creamy Chicken & Sausage Pasta

CHICKEN & SMOKED SAUSAGE PASTA:

INGREDIENTS:

Onion, avocado oil, parsley, garlic, diced tomatoes, chicken stock, half & half, penne pasta, chicken breasts, smoked sausage, fresh mozzarella, salt, pepper

PREPARATION:

  • Dice all veggies, chicken, and sausage into bite sized pieces.
  • Sauté the meats with onion and garlic in the avocado oil on medium heat.
  • Add diced tomatoes, pasta, fresh mozzarella, chicken stock, and half & half.
  • Cook until the pasta is cooked through and most of the liquid has absorbed.
  • Garnish with parsley.
Not Your Mama's Grilled Cheese

GRILLED CHEESE:

 INGREDIENTS:

Rye bread, wheat bread, sunflower bread, sourdough bread, cheddar, Colby, gouda, lightning jack, fresno peppers, sundried tomatoes, parsley, bacon, butter

PREPARATION:

  • Slice rye, wheat, sunflower, & sourdough.
  • Grate cheddar, colby, gouda, & lightning jack.
  • Chop Fresno peppers, sundried tomatoes, & parsley.
  • Add bacon to FireDisc on medium / high and sear until brown flipping once.
  • Remove bacon & sauté peppers in bacon grease.
  • Butter breads and toast on FireDisc.
  • Melt cheese and stack into sandwiches:
    • rye, gouda, cheddar, bacon
    • wheat, colby, sundried tomatoes
    • sourdough, lightning jack, peppers
    • sunflower, gouda, colby
Spicy Chicken Stir-Fry

CHICKEN STIR FRY:

 INGREDIENTS:

Sesame seeds, green onions, grimini mushrooms, shitake mushrooms, garlic, broccoli, carrot, cauliflower, sesame oil, red chilis, soy sauce, chicken thighs

PREPARATION:

  • Dice all vegetables and chicken.
  • Sear chicken in avocado oil on medium heat.
  • Sauté chicken and veggies with soy sauce until tender.
  • Season with sesame seeds.

 

Breakfast Hash

Breakfast Hash:

INGREDIENTS:

Sweet potatoes, onion, peppers, avocado oil, eggs, salt, pepper, parsley

PREPARATION:

  • Chop Sweet Potatoes, onions, peppers.
  • Add avocado oil to FireDisc on medium high.
  • Add chopped ingredients & cook until seasoned brown.
  • Add more avocado oil to Firedisc.
  • Scramble eggs.
  • Layer eggs on top of hash.
  • Garnish with avocado salt, pepper, and parsley.
Philly Cheesesteak

CHEESE STEAK:

INGREDIENTS:

Onion, green pepper, white mushrooms, provolone, hoagie bun, avocado oil, strip steak, cheese wiz

PREPARATION:

  • Chop onion, green pepper, white mushroom.
  • Grate provolone and slice hoagie roll.
  • Add avocado oil to FireDisc on medium high.
  • Sear steak and flip once until cooked.
  • Sear onions, pepper, and mushroom.
  • Toast rolls & melt cheese on peppers.
  • Slice steak and combine into sandwich adding cheese wiz to taste.
Salmon Cakes

SALMON CAKES:

 INGREDIENTS:

Cooked salmon, Diane’s Secret Seafood Seasoning, lemon, parsley, breadcrumbs, red onion, red pepper, eggs, oil

PREPARATION:

  • Scramble the eggs in a large bowl.
  • Dice the peppers, onion, and parsley and add to eggs.
  • Crumble the cooked salmon and add to the bowl.
  • Add Diane’s Secret Seafood Seasoning and breadcrumbs to bowl and squeeze lemon juice.
  • Mash the ingredients with your hands and form them into 4-inch “cakes.”
  • Sear the cakes until browned on both sides.
  • Serve with a squeeze of fresh lemon juice.
Stuffed Burgers

STUFFED BURGERS:

INGREDIENTS:

Ground beef, Bodacious Beef Seasoning, onion buns, mayonnaise, tomatoes, mushrooms, onion, lettuce, block cheddar

PREPARATION:

  • Slice onion, tomatoes, and mushrooms.
  • Cut cheddar into 1×2 inch squares.
  • Season ground beef with Bodacious Beef seasoning.
  • Wrap ground beef around a square of cheese and form into a patty.
  • Grill your burgers, onions, mushrooms, and tomatoes.
  • Toast the buns.
  • Assemble into burgers with the lettuce and mayo.
Summer Chicken Salad

SUMMER CHICKEN SALAD:

INGREDIENTS:

Mixed greens, pecans, raspberries, blueberries, goat cheese, chicken breasts, Freakin’-A-Fowl Seasoning, avocado oil, red wine vinegar

PREPARATION:

  • Combine red wine vinegar, avocado oil, and Freakin’-A’Fowl Seasoning in a small bowl.
  • Pour HALF of the mixture over the chicken breasts and marinate for 15 minutes.
  • Grill marinated chicken in avocado oil on both sides until cooked through.
  • Chop chicken into strips.
  • Add mixed greens, raspberries, blueberries, pecans, and chopped chicken to a large salad bowl.
  • Crumble goat cheese into the salad.
  • Dress with the remaining seasoned oil and vinegar marinade.
BBQ Tofu Skewers

BBQ TOFU SKEWERS:

INGREDIENTS:

Tofu, BBQ, avocado oil, salt, pepper, onion, pineapple, skewers

PREPARATION:

  • Chop tofu, onion, and pineapple into 1-inch pieces.
  • Pierce pieces of tofu, onion, and pineapple onto skewers.
  • Season with salt and pepper.
  • Grill skewers in avocado oil until browned.
  • Serve with BBQ sauce.
Veggie Chili

VEGETABLE CHILI:

INGREDIENTS:

Bell peppers, onion, sweet potato, tomato paste, Cha Cha Chili Seasoning, crushed tomatoes, black beans, cilantro, oil

PREPARATION:

  • Coarsely dice peppers, sweet potato, and onion.
  • Sauté veggies with Cha Cha Chili Seasoning and oil.
  • Add black beans, tomato paste, crushed tomatoes.
  • Add water until desired thickness.
  • Simmer for about 10 minutes.
  • Garnish with cilantro.
Buttered Cajun Shrimp

CAJUN SHRIMP:

INGREDIENTS:

Ketchup, rice vinegar, mayonnaise, Diane’s Secret Seafood Seasoning, butter, shrimp

PREPARATION:

  • In a small bowl, whisk together ketchup, rice vinegar, mayonnaise, and Diane’s Secret Seafood seasoning to make the dip. Set aside.
  • Fry shrimp in melted butter and Diane’s Secret Seafood Seasoning until fully cooked.
  • Pierce cooked shrimp onto skewers and serve with the dip.
Crispy Pork Chops

PORK CHOPS:

 INGREDIENTS:

Breadcrumbs, eggs, flour, buttermilk, pork chops, Fully Fired Up Fajita Seasoning, oil

PREPARATION:

  • Dry off your pork chops with a paper towel and set aside.
  • In separate bowls, set aside flour and breadcrumbs. Mix the Fully Fired Up Fajita Seasoning into both.
  • Whisk eggs and buttermilk together into a separate bowl.
  • Dredge the pork chops in the flour first, then egg mixture, then breadcrumbs.
  • Fry breaded pork chops in oil at medium heat until golden brown on both sides and fully cooked.

 

BBQ Chicken Wings

BBQ CHICKEN WINGS:

INGREDIENTS:

Ketchup, molasses, vinegar, Bodacious Beef Seasoning, chicken wings

PREPARATION:

  • In a small bowl, mix ketchup, molasses, vinegar, and Bodacious Beef Seasoning. Set aside.
  • Deep fry chicken wings in hot oil until fully cooked.
  • Place cooked wings into a large bowl and toss with Bodacious Beef Seasoning.
  • Coat seasoned wings with BBQ sauce and serve.
Complete Sunrise Breakfast

FIREDISC BREAKFAST:

INGREDIENTS:

Pancake mix, eggs, water, bacon

PREPARATION:

  • Mix up your favorite pancake mix with eggs and water.
  • Fry pancakes in the center of the Firedisc on low heat. Flip when you see bubbles coming to the top of the pancake.
  • Fry 2 eggs to your liking in the center of the Firedisc on low heat.
  • Fry bacon slices on low to medium heat.
Crispy French Fries

THICK CUT FRENCH FRIES:

INGREDIENTS:

Idaho potatoes, oil, Freakin’-A-Fowl Seasoning

PREPARATION:

  • Scrub any dirt off your potatoes.
  • Chop potatoes into thick slices. Do not peel.
  • Deep fry in oil on medium-high heat until golden brown and crispy.
  • Toss immediately in Freakin’-A-Fowl Seasoning.
Fried Peppers

FRIED BELL PEPPERS:

 INGREDIENTS:

Bell peppers, flour, breadcrumbs, eggs, oil, Fully Fired Up Fajita Seasoning

PREPARATION:

  • Slice the bell peppers into rings.
  • In separate bowls, set aside flour and breadcrumbs. Mix the Fully Fired Up Fajita Seasoning into both.
  • Whisk eggs together into a separate bowl.
  • Dredge the pepper rings in the flour first, then egg mixture, then breadcrumbs.
  • Dredge the peppers a second time if you like it extra crispy.
  • Deep fry the breaded peppers in oil at medium heat until golden brown.
Fried Pickles

FRIED PICKLES:

 INGREDIENTS:

Pickle chips, flour, eggs, oil, Bodacious Beef Seasoning

PREPARATION:

  • Mix flour and Bodacious Beef Seasoning in a small bowl.
  • Whisk eggs together into a separate bowl.
  • Dredge the pickle chips in the flour first, then egg mixture, then flour again.
  • Dredge the pickles a second time if you like it extra crispy.
  • Deep fry the breaded pickles in oil at medium heat until golden brown.
Fried Chicken

FRIED CHICKEN:

INGREDIENTS:

Chicken wings, breasts, and legs, flour, eggs, buttermilk, breadcrumbs, Freakin’-A-Fowl Seasoning, oil

PREPARATION:

  • In separate bowls, set aside flour and breadcrumbs. Mix the Freakin’-A-Fowl Seasoning into both.
  • Whisk eggs and buttermilk together into a separate bowl.
  • Dredge the chicken in the flour first, then egg mixture, then breadcrumbs.
  • Dredge the chicken a second time if you like it extra crispy.
  • Deep fry the breaded chicken in oil at medium heat until golden brown on all sides and fully cooked.

 

Cheese Sticks

MOZZARELLA CHEESE STICKS:

INGREDIENTS:

Mozzarella string cheese, breadcrumbs, flour, eggs, Freakin’-A-Fowl Seasoning

PREPARATION:

  • Whisk together eggs in a bowl. Set aside.
  • In a separate bowl, whisk together flour, breadcrumbs, and Freakin’-A-Fowl Seasoning.
  • Skewer your cheese sticks, leaving a 4-6 inch “handle.”
  • Dredge the cheese sticks in egg, then flour, and then again in egg, then flour.
  • Deep fry the breaded cheese sticks in oil at high heat until light golden brown. Take care not to let the cheese melt out of the breading.
Beer Battered Fish

BEER BATTERED FISH:

 INGREDIENTS:

Cod fillets, beer of your choice, flour, Diane’s Secret Seafood Seasoning, lemons

 PREPARATION:

  • In a large bowl, mix together flour, Diane’s Secret Seafood Seasoning, and a full bottle of beer.
  • Fully batter the cod fillets and deep fry in hot oil at high heat until golden brown on both sides.
  • Serve with a squeeze of fresh lemon juice and sauce of your choice.

 

Apple Fritter

APPLE FRITTERS:

INGREDIENTS:

Flour, eggs, sugar, butter, milk, cinnamon, vanilla extract, granny smith apples, oil, powdered sugar

 PREPARATION:

 Pour 2 cups flour in to a large bowl. Make a well in the center of the flour.

  • In the well, pour in 2 eggs, ½ cup sugar, 2 Tbsp butter, 1 cup milk, 3 tsp cinnamon, and 2 tsp vanilla extract. Stir until fully mixed.
  • Chop 2 cups of granny smith apples into ¼ inch pieces.
  • Add apples to mix and fold together the batter.
  • Use 2 spoons to place a large dollop of batter into deep, hot oil at high heat.
  • Deep fry until dark brown on both sides.
  • Dust with powdered sugar and serve.
Sloppy Joes

INGREDIENTS:

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste
  • vegi oil

DIRECTIONS:

  • In a Firedisc® heat in vegi oil, brown the ground beef, onion, and green pepper; drain off liquids.
  • Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Braised Venison

INGREDIENTS:

  • 1 1/2 pounds venison, cut into 2 inch cubes
  • 2 cups fresh shiitake mushrooms, stemmed and sliced
  • 2 medium onions, chopped
  • 2 cups dry red wine
  • 1 cube beef bouillon
  • 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 1 (8 ounce) package baby carrots (optional)
  • 1 tablespoon cornstarch (optional)
  • 2 cups vegi oil

DIRECTIONS:

Add vegi oil to firedisc

Sear onions and garlic

Sear cut venison

Stir

Add bouillon cubes

Add 2 cups of dry red wine and simmer

Add carrots and mushrooms

Boil for 30 minutes or until ready to serve

Asparagus Turkey Fry

INGREDIENTS:

  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1 pound turkey breast tenderloins, cut into 1/2-inch strips
  • 1 garlic clove, minced
  • 2 tablespoons canola oil, divided
  • 1 jar (2 ounces) sliced pimientos, drained

DIRECTIONS:

  • In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a firedisc,add vegi oil, onions, and garlic, then stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink;
  • Add seasoning, asparagus and pimientos .
  • Add sauce and simmer for 5 minutes.
  • Enjoy
Chicken and chive dumpling soup

Mix in bowl to make dough

INGREDIENTS:

2 cups flour

2 tsp baking powder

1 tbsp kosher salt

1/3 cup fresh chives

1 cup milk

3 tbsp melted butter

DIRECTIONS:

Add 2 cups vegi oil to FD

Sear 1 yellow onion and 6 garlic

Add 2 cut celery stalks

Sear 2lb chicken thighs

Add seasoning

Mix

Add 2 medium sliced carrots

Add half head cabbage, cut

Add 8 cups chicken broth

Spoon in chive dough

Simmer until ready to serve

Paella

INGREDIENTS:

  • 3/4 pound large shrimp peeled and deveined, thawed if frozen
  • 1 teaspoon smoked Spanish paprika, divided
  • 3/4 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1/2 pkg (12 oz each) andouille sausage, cut into 1/4″ thick slices
  • 1 cup chopped yellow onion
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2 cups Arborio rice
  • 4 cups reduced-sodium chicken broth
  • 2 lemons, cut into 8 wedges each, optional
  • 2 tablespoons Italian (flat-leaf) parsley, chopped, optional

DIRECTIONS:

Add 2 cups vegi oil to FireDisc

Add onions to FD to sear

Sear shrimp

Add seasoning

Add diced tomatoes and green chili

Add Arborio rice

Mix for 5 minutes and serve

Firecracker Chicken

INGREDIENTS:

  • 1lb boneless skinless chicken breast or tenders
  • 1egg
  • 1Tbsp cornstarch
  • 1Tbsp all-purpose flour or gluten free flour
  • seasoning
  • vegetable oilpeanut oil works well
  • 1onion peeled and chopped
  • 3cloves garlic minced
  • 4cups chopped multi-colored bell peppers
  • 1-2hot peppers thinly sliced (use the seeds for more heat, and leave them out for less)

INGREDIENTS FOR THE SAUCE:

  • 1/2cup fresh squeezed grapefruit juice substitute orange or pineapple
  • 1Tbsp Tamari soy sauce
  • 1Tbsp hoisin sauce
  • 1Tbsp honey
  • 1Tbsp plum sauce
  • 1Tbsp rice wine vinegar
  • 1tsp sesame oil
  • 1tsp sriracha sauce
  • 1Tbsp cornstarch

GARNISH:

  • sesame seeds

DIRECTIONS:

  1. Mix the sauce in a measuring cup — whisk together all the ingredients. Add water to bring the mixture up to a cup. Set aside.
  2. Cut the chicken into bite sized pieces.
  3. Whisk the egg, cornstarch and flour together with a tablespoon of water. Season with a little salt and pepper.
  4. Pour oil into a FD or frying pan to a depth of about 1/2 inch. Heat the oil to about 340F. Sear onions and peppers. Then, Working in batches, drop the chicken into the egg and cornstarch mixture, coating it completely, and then into the oil and fry until golden, about 2 minutes or until the chicken is completely cooked. Flip the chicken halfway through cooking. Drain on paper towels
  5. Shove the food to one side of the FD and pour the sauce into the pan. Tilt the pan so the sauce can come to a boil and thicken. Once the sauce has come to a boil it will become instantly thick and glossy. Stir everything together to coat with the sauce and heat through.
  6. Serve hot over rice, garnished with sliced green onion and a sprinkle of sesame seeds.