INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1/4 cup honey*
• 1 bottle (12 ounces) beer
• 1/4 cup butter, melted

INSTRUCTIONS

1. Preheat oven. Heat oven to 350°F.
2. Make the batter. In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.
3. Add the butter.  Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter.
4. Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.
5. Serve. Slice with a bread knife, serve warm and enjoy!

yield: 6 prep :25 MIN cook :8 HRS total :8 HOURS25 MINUTES

INGREDIENTS

• 1.5 pound Flank Steak
• 20 oz Mojo Marinade (I prefer the Badia brand)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapeños, seeds removed and minced
• 3 large cloves garlic, minced
• 1 20 oz can tomato sauce
• 1 teaspoon salt

INSTRUCTIONS

1. Place flank steak in slow cooker and cover flank steak with Mojo marinade and cook on low for 8 hours.
2. When ready to serve, heat a large skillet over medium-high heat and add olive oil, onion and jalapeños. Allow to saute until the onion is translucent, about 7 minutes.
3. While onion mixture is cooking, remove flank steak from crock pot and shred (toss any leftover marinade).
4. Once the onion mixture is ready, add garlic and saute for 30 seocnds.
5. Then add the shredded flank steak, tomato sauce, and salt and incorporate all the ingredients together. (I do this with two forks and just do the same motions I use to shred the flank steak).
6. Allow to cook for 5 more minutes and then serve!

Amount Per Serving: CALORIES: 361

PREP:10 min COOK:50 min TOTAL TIME :1 hr SERVINGS: 8 Cal: 311

INGREDIENTS

• 2 eggs beaten
• 1/4 cup heavy cream or buttermilk
• 3/4 cup freshly grated parmesan cheese
• 3/4 cup Italian Bread Crumbs
• 1 teaspoon paprika
• 1 teaspoon course sea salt
• 1/2 teaspoon black pepper
• 8 large boneless/skinless pieces chicken I used thighs, but you can use breasts if preferred
• 1/4 cup salted butter melted
• fresh oregano and thyme for garnish optional

INSTRUCTIONS

• Preheat oven to 375F and spray 2 large baking dishes with nonstick spray
• In a small shallow bowl, stir together the beaten eggs and heavy cream.
• In another small shallow bowl, stir together the parmesan, bread crumbs, paprika, salt, and pepper.
• Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.
• Arrange chicken in prepared baking dishes, making sure they don’t touch (if they touch, those sections won’t get crispy).
• Pour melted butter over all the chicken.
• Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165F.
• Serve garnished with fresh oregano or thyme.
• Enjoy!