1/4 c Soy Sauce - Reduced Sodium 
2 Tbsp Brown Sugar
1 tsp Lemon Zest
1 Tbsp Lemon Juice
4 Cloves Garlic - Crushed
1 Tbsp Flat Leaf Parsley - Chopped
1 Tbsp Thyme - Chopped
1/2 to 1 tsp Red Pepper Flake
1/4 c Olive Oil
2 - 3 lbs Boneless, Skinless Chicken Thighs

In a large bowl whisk together all ingredients except for the chicken thighs. Add in the chicken thighs coating with the marinade as you add each one. Cover the bowl with plastic wrap and refrigerate for 2 - 4 hours.

Remove the chicken thighs from the refrigerator about 20 minutes before you cook them.

Pre-heat your grill to about 500 degrees. Place the chicken thighs on the hot grill. Close the lid and let cook for 3 - 4 minutes. Turn the chicken thighs to create the cross-hatch marks, close the lid and cook another 3 minutes. Flip the chicken thighs, close the lid and cook for 3 minutes. Turn the chicken thighs again to create the cross-hatch marks, close the lid and cook another 3 minutes. When the chicken thighs read 180 degrees for an internal temperature, they are done. 

Not grilling season, pre-heat your oven to 375 degrees. Line a baking sheet with parchment paper. Place chicken thighs on the paper careful not to overlap pieces. Bake for about 20 minutes, or until the reach the internal temperature of 180 degrees.

​Serves 4 - 6 people

1 1/2 - 2 lbs Skirt Steak
1/4 c Olive Oil
2 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Brown Sugar
1 tsp Chili Powder
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Chile Powder
1/2 tsp Red Pepper Flake
1/2 tsp Dry Oregano
1/2 tsp Dry Thyme
1/4 tsp Kosher Salt

In a large bowl combine all the ingredients except for the skirt steak. Whisk to combine. Add the skirt steak, making sure it gets coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 - 4 hours.

About 20 minutes before you are going to cook the skirt steak, pull it out of the fridge to take the chill off of it. Pre-heat your BBQ getting it really hot. Place the skirt steak on the hot grill and cook for about 3 minutes each side if you like it medium/medium rare. If you would like it a bit more well done, add another minute or two.

Let the skirt steak rest a few minutes and then slice and serve.

​Serves 4

In a small bowl combine the dry thyme, garlic powder, onion powder, salt and pepper. Coat the pork loin with the spice mixture evenly. Wrap the loin in plastic wrap and refrigerate for 2 - 4 hours.

Remove the pork loin from the refrigerator about 20 minutes before you plan to cook it, to take the chill off.

Pre-heat oven to 375 degrees.

In a large skillet or cast iron pan heat 1 Tbsp olive oil over medium high heat. Add the pork loin and brown on all sides, about 4 - 5 minutes per side. Transfer the loin to a baking sheet and bake for approximately 20 minutes, or until the loin has an internal temperature of 150 degrees.

In the same skillet heat another tablespoon of olive oil over medium heat. Add the diced bacon.  Cook until crispy, stirring occasionally.  Remove the bacon to a papertowel lined plate. Add the mushrooms to the skillet and stir to coat with the olive oil and bacon fat. Let the mushrooms cook for 5 - 8 minutes, stirring occasionally. Season the mushrooms with a pinch or two of salt and a few grinds of pepper. Add in the shallot and let it cook another 2 - 3 minutes. Add in the garlic and fresh thyme. Let it cook about a minute. Push the mushroom mixture to the sides of the skillet and then add in the butter in the center. Once the butter is melted whisk in the flour. Let it cook for 3 - 4 minutes. Whisk in the stock and then stir it to combine with the mushroom mixture. Stir in the heavy cream. Bring the mixture to a soft simmer and let cook for 3 - 4 minutes. Turn off the heat and add in the bacon. Give the gravy a taste and season with salt and pepper if needed.

When the loin is done place it on a cutting board and cover with tin foil. Let the loin rest for about 5 minutes. Slice the loin and put the slices on a serving platter. Top the loin with the gravy and serve.

Serves 4 - 6 people

3 Tbsp Olive Oil
1/2 lb ground beef - 80/20 blend
1/2 lb Sweet Italian Sausage
3/4 c Chopped Onion
1 Medium Size Carrot - finely chopped
2 Ribs of Celery - finely chopped
3 Cloves Garlic - crushed
1 Tbsp Italian Seasoning
1 c Red Wine (like Syrah or Zinfandel) 
1 c Beef Stock
1 Tbsp Tomato Paste
1 28 oz can Crushed Tomatoes
​1/4 c Heavy Cream
2 Tbsp Chopped Fresh Basil
1 Tbsp Chopped Fresh Flat Leaf Parsley
1 lb Pappardelle Pasta
Kosher Salt
Fresh Ground Black Pepper
Parmesan Cheese

Heat a medium dutch oven or stock pot over medium heat.  Add 2 Tbsp of olive oil and the ground beef and italian sausage. Season with a pinch or two of salt and some pepper. Cook, breaking apart the meat into small pieces, until slightly browned, about 8 minutes. Remove the beef and sausage mixture and set aside.

Keeping the pot over medium heat, add the last tablespoon of olive oil and the finely chopped carrot. Let it cook for 2 - 3 minutes. Add the onion and celery , and a bit more salt and pepper and cook for another 5 minutes or until the veggies are soft. Add the garlic, italian seasoning and beef/sausage mixture and stir to combine. Let cook another minute or two. Add the wine, stirring to coat everything. Let cook 5 - 8 minutes. Add in the beef stock  and tomato paste and let it cook another 5 minutes.  Stir in the crushed tomatoes and season with another pinch or two of salt. Bring the sauce up to a simmer.  Reduce the heat to medium low and cover the pot. Let the sauce cook for 45 minutes or so.

Bring a large pot of water to a boil over high heat. Season the water with kosher salt. Add the pasta to the water and let it cook for a minute or two less than package directions. Drain the pasta.

While the pasta is cooking stir in the heavy cream, basil and parsley into sauce. Add the pasta to the sauce and gently toss to coat. Top with some fresh grated parmesan cheese when serving.

​Serves 6 - 8 people

1 Tbsp Olive Oil
1 lb Italian Sausage - Sweet or Hot
1/2 c Red Wine
1/2 c Beef Stock
1 24 oz Jar Marinara Sauce
1 lb Dry Penne, Rigatoni or Any Tube Pasta Shape
1 Tbsp Unsalted Butter
1 Tbsp Flour
1/2 c Chicken or Vegetable Stock
1/2 c Milk
1 c Ricotta Cheese
1 c Grated Mozzarella Cheese
1/4 c Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large skillet heat the olive oil over medium heat. Add the Italian sausage and break it apart with a spatula. Brown the sausage, stirring occasionally, for 5 - 7 minutes. Add the red wine and let it cook another 3 - 4 minutes. Add the beef stock and marinara sauce, along with a few grinds of pepper. Stir to combine it all. Bring it to a boil and reduce to a simmer. Let cook another 8 - 10 minutes. Turn off the heat and taste to see if salt or additional pepper is needed.

In a large stock pot bring some water to a boil. Once the water is boiling add a palm full of salt to it. Stir to dissolve the salt. Add the pasta to the boiling water. Cook the pasta 2 - 3 minutes less than the package directions. Drain the pasta and add it to the marinara sauce.  Stir to coat the pasta in sauce. Transfer the pasta and sauce to the baking dish.

In a small saucepan melt the butter over medium heat. Add the flour, along with a pinch of salt and pepper. Whisk to combine and let cook for 2 -3 minutes. Whisk in the chicken/veggie stock and milk. Bring to a soft simmer and let it cook 4- 5 minutes.  Whisk in the ricotta cheese until it is smooth. Turn off the heat.

Spread the ricotta mixture over the pasta and sauce evenly. Sprinkle with mozzarella and parmesan cheese. Bake for 20 minutes, or until lightly golden brown on top. Let the pasta cool for 5 minutes or so before serving.

​Serves 6 - 8 people

Pre-heat oven to 375 degrees.  Line a baking sheet with parchment paper.  Set aside.

In a medium size skillet, over medium heat, melt the butter and add the olive oil.  Add the finely diced mushrooms, onion and garlic and sauté for 5-7 minutes.  Add the thyme and dry sherry and stir to combine.  Let cook another 4-5 minutes, letting the liquid reduce.  Transfer the mushroom mixture to a large bowl to cool.  After about 5 minutes add the bread crumbs, milk, salt and pepper.  Stir to combine and let the mixture sit for another 5 minutes.  Add the ground turkey and egg.  Using your hands, combine the mixture thoroughly.  Place the mixture on the middle of the lined baking sheet and form into a loaf shape about 5" x 7" in size.  Bake for 35 minutes, or until it reaches an internal temperature of 165 degrees.

While the meatloaf is cooking make the gravy.  In the same skillet that you used earlier, over medium heat, melt the butter and add the olive oil.  Add in the sliced mushrooms and stir to coat in the butter and olive oil.  Let the mushrooms cook for 5 - 7 minutes, stirring occasionally.  Add in the onion and garlic, stirring to combine and let cook another 4 -5 minutes.  Stir in the flour and let it cook for a minute or two.  While stirring add in the stock and heavy cream.  Let the mixture cook for another 4- 5 minutes, or until it has thickened.  Taste and add salt and pepper as needed.  Stir in the thyme and parsley.  Turn off the heat.

Slice the meatloaf and plate with mashed potatoes or buttered noodles and your favorite vegetable.  Top  the meatloaf with the mushroom gravy.   

Serves 4 - 6

1 lbs Stew Beef - Cut Into Bit Size Pieces
 1 Tbsp Vegetable Oil
2 Tbsp Dawn's Chili Spice Blend
1 c Diced Onion - about a half
1 Red Bell Pepper - Diced
1 Orange/Yellow Bell Pepper - Diced
1 Jalapeño Pepper - Finely Diced
3 Cloves Garlic - Crushed
1 Tbsp Tomato Paste
1/2 c Whiskey
3 c Beef Stock
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Chili Powder
1/4 tsp Red Pepper Flake
1 tsp Dried Oregano
14.5 oz can Fire Roasted Diced Tomatoes
15 oz can Kidney Beans - Drained
 15 oz can Black Beans - Drained
Kosher Salt

In a large skillet heat the vegetable oil.  Coat the stew beef in 1 Tbsp of Dawn's Chili Spice Blend and a large pinch of salt and add to the skillet.  Brown the beef, stirring occasionally for about 5 - 8 minutes.  Add the onion, bell peppers, jalapeno pepper and garlic and cook for another 4 minutes.  Add the tomato paste, stir until it is combined.  After cooking for another 4 minutes, add the whiskey.  Stir the mixture to pick up all the brown bit off of the bottom of the skillet.  Let the whiskey cook out for about 5 - 8 minutes.  Turn off the heat.

Transfer the mixture from the skillet into your slow cooker.  Add the rest of the ingredients to the slow cooker.  Turn the cooker on low and let it cook for 8 - 9 hours.  About a half hour before serving give the chili a taste and add any additional salt if needed.  If the chili is a bit thin, you can thicken it up with a slurry of corn starch and water.

Serve with sour cream, cheese, corn chips, rice, whatever you feel like!

Serves 4- 6 people

DAWN'S CHILI SPICE MIX
2 Tbsp Chili Powder
1 tsp Paprika
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dry Thyme
1 tsp Dry Oregano
1 tsp Kosher Salt
1 tsp Ground Pepper

In a small bowl combine the above ingredients and stir to combine.  Transfer to an air tight container for storage.

This Spice Mix is great on anything.  Give it a try on chicken, pork or beef.

In large bowl combine all the ingredients for the meatballs except for the olive oil and beef stock.  Let the mixture sit for about 10 minutes.  Shape into balls about the size of golf balls.  Should make about 12.  Heat the 2 Tbsp of olive oil in a large skillet or cast iron pan over medium high heat. 

Add the meatballs to the skillet.  Brown the meatballs on all sides about 4-5 minutes each side.  Half way through add the beef stock and continue browning the meatballs.  When the liquid is mostly evaporated and the meatballs are browned on all sides remove the meatballs to a plate and cover with foil.

Turn the heat down on the skillet to about medium.  Add the butter and let it melt.  Add the flour and whisk to combine.  Cook the flour for 2 - 3 minutes, while whisking, until it is a light golden color.  Whisk in the beef stock, heavy cream or milk and half of the parsley.  Season with a pinch or two of salt and pepper.  Let the sauce cook for about 5 minutes or until it thickens.  Add the meatballs back to the skillet and gently coat them in the sauce.  Let the meatballs and sauce cook for another few minutes.  Turn off the heat and garnish with the remaining parsley.

Serve the meatballs all by themselves, or with some sautéed spinach, buttered noodles or rice.

​Serves 4  

In a medium to large skillet heat the 1 Tbsp of Olive Oil over medium heat.  Dice the bacon and add it to the skillet.  Stir to equally distribute the bacon - covering the bottom of the skillet.  Reduce the heat to medium low.  Let the bacon cook until crispy, 7 - 10 minutes, stirring occasionally.

While the bacon is cooking place the ground beef into a large bowl.  Add the garlic powder, onion powder, salt and pepper.  Gently work the spices into the ground beef.  Form 6 patties, about 1/3 lb each, and place on a plate.  Press your thumb into the center of each patty, to prevent it from creating a dome shape.  Set aside.

When the bacon has become crisp, remove it from the skillet to a paper towel lined plate.  Set aside.  Leave about 1 Tbsp of olive oil/bacon fat in the skillet.  Turn the heat back up to medium.  Add the  butter to the skillet and let it melt.  Add the Walla Walla onion and stir to coat in the bacon fat, olive oil, butter mixture.  Turn heat down to low.  Let the onion slowly start to caramelize, cooking about 10 minutes, stirring occasionally.   When the onion has turned a light golden brown add the mushrooms to the skillet.  Stir to combine and let cook another 5 minutes.  Add a few pinches of kosher salt and a few grinds of black pepper.  Cook another 3 - 5 minutes.  Carefully add the brandy to the skillet.  Stir, making sure to scrap up the yummy bits off the bottom of the pan.  Cook until the brandy has reduce by half, 5 minutes or so.  Add the balsamic vinegar and water.  Stir and reduce heat to low.  Let the vinegar slowly start to thicken, cooking another 5 minutes or so.  Add the bacon back in and stir to combine everything.  Keep the topping warm while you cook the burgers.

Pre-heat your grill on high until it reaches 500 degrees or about 8 minutes.  Place the burgers on the grill, thumb print side up, and close the top.  Cook for 4 - 6 minutes.  Open top and flip the burgers.  Close the top and let cook 3 minutes.  Open top and add 2 slices of American cheese to each burger.  Close top and cook for another 2 minutes.  This will give you a nice medium cooked burger.  If you want it closer  to well done cook an minute or two longer on each side.  Never ever, ever, ever, ever smash your burgers with your spatula.  You want to keep all the juices in the burger, not on your grill.  Remove your burgers to a plate.

To serve your burger place a patty on the bottom of the bun and top with a spoonful or two of the topping.  You can add some ketchup or mayo to your bun, but your really don't need it.  Place the top of the bun on and enjoy!

Serves 6 people

1/2 c Panko Bread Crumbs
1/4 c Whole Milk
1/2 c Ricotta Cheese
1/4 c Chopped Flat Leaf Parsley
2 Cloves Garlic - Crushed
1 Tbsp Fennel Seeds - Crushed
1 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper
​1 lb Ground Turkey
2 Slices Uncooked Bacon - Chopped
2 c Marinara Sauce
1/4 c Grated Mozzarella Cheese
​1/4 c Grated Parmesan Cheese

Preheat oven to 350 degrees.  Spray a baking dish with non-stick cooking spray and set aside.

In a large bowl combine the panko bread crumbs and whole milk.  Let sit for a few minutes to rehydrate the bread crumbs.  Stir in the ricotta cheese, parsley, garlic, fennel seeds, salt and pepper.  Add in the ground turkey and chopped bacon.  Using your hands mix all the ingredients together.  Once combined together, use your hands to make 8 meatballs - slightly smaller than a tennis ball.  Place your meatballs in the baking dish.  Pour the marinara sauce evenly over the meatballs.  Cover with foil and bake for 20 minutes.

Remove the baking dish from the oven and take the foil off.  Sprinkle the grated Mozzarella and Parmesan cheeses over the meatballs.  Bake for another 7 - 10 minutes, or until the cheese is melty and bubbly brown.  Let the meatballs sit for 5 minutes before serving.

Serve the meatballs with creamy polenta, sautéed greens or pasta, salad and some crusty bread.  Yum!

3 - 4 Servings