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Growing up in Philly, Italian food holds a special place in my heart. It’s so comforting, packed with flavor and very affordable. One of my favorite dishes to both eat and make is chicken parm. Crispy cutlets topped with melty cheese and a delicious sauce… what’s not to love?

I’ll tell you what, making it. Chicken parm is a pain in the ass. No that doesn’t mean that we don’t ever make it, but it does mean that it may not be a frequent menu item in your household.

Until now.

Using some classic meatball techniques on ground chicken, we take all the flavors of chicken parm and roll them into these meatballs. Instead of building a sauce from scratch we take a jar of basic red sauce and turn it into a luscious marinara.

Topping them with a ton of fresh mozz and broiling until its bubbly and browned and melty… you may never make regular meatballs again.

These are an all-timer.

Enjoy.

Estimated Time: 45 minutes

Makes: 8-12 balls depending on size

Ingredients:

• 1 lb ground chicken

• ½ cup Italian breadcrumbs

• ¼ cup milk

• 1 egg

• ⅓ cup grated Parmesan

• 1 tsp Italian seasoning

• 1 tsp kosher salt

• Black pepper

• 1 tbsp olive oil

• 1 small shallot, finely diced

• 4 cloves garlic, minced

• 1 jar marinara

• 1 tbsp tomato paste

• 1½ cups shredded mozzarella

• More Parmesan

• Basil or parsley, optional

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When I began making this recipe, I had no idea what I was in for. Not to toot my own horn, but I’d like to think I come up with some pretty tasty recipes. Every recipe I put out to youse guys is something that I myself have both made and tasted. I have very high standards when it comes to flavors and I take that very seriously. That being said, every once in a while I get a bite that really excites me. Some combination of flavors that comes together in something different, something that stands out. This dish is easily one of my favorite flavors I’ve ever made.

The way that everything complements each other ingredient is delightful. The spicy sausage hits first, then the sweet, creamy corn mellows everything out. The fresh Parm gives it a beautiful saltiness and that cream makes it all one incredible, cohesive, textured yet creamy bite.

I very rarely will label things a “must make,” but if you even kind of like sausage or corn, I implore you to try this.

Not to mention we are using some of the cheapest ingredients in the grocery store. Sausage? Cheap. Corn? Cheap. Orzo? You get the picture.

This dish is a celebration of summer and simple flavors done the right way.

Can’t wait for you to try it.

Estimated Time: 45 min

Serves: 4-6

Ingredients:

• 1 lb Italian sausage

• 2 cups frozen corn

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1½ cups orzo

• 3 cups chicken broth

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes

• ¼ cup heavy cream

• ¾ cup grated Parmesan

• Black pepper

• Salt, as needed

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One of my favorite things to do is revisit some of the classics. Food we ate throughout childhood brought to modern times. Not just because I’m a sucker for nostalgia, but so many of these recipes were focused on simple, affordable, easy weeknight dinners to feed the whole family.

They were also damn delicious. I don’t care who you are, creamy pasta hits every single time. Summer, winter, fall, spring, seasons be damned, I will never say no to a plate of pasta. The best part about this stroganoff is that it’s quick, but it tastes like it's been cooking all day long. Using some of our simple tricks, we enhance the flavors immensely to make this weeknight classic revamped for your grown-up taste buds.

I stress this alllll the time. Cheap, affordable cooking doesn’t have to taste cheap. Simple recipes don’t mean flavorless. We do the steps right, take our time, tend to our ingredients, and give just a lil effort, and the result is a dish you will eat again.

You can spend 2 hours on a recipe, but if it sucks, you’ll never eat it again. So to prove my point, take 30 minutes to make this simple stroganoff the right way, and show yourself how much flavor you’re capable of packing into one bite.

Estimated Time: 25-30 min

Serves: 4–6

Ingredients:

• 12 ounces egg noodles

• 1 tbsp oil

• 1 pound ground beef

  • Can sub turkey or chicken

• 1 small onion, diced

• 8 ounces mushrooms, sliced

• 3 cloves minced garlic

• 2 tbsp flour

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp paprika

• ¾ tsp kosher salt

• Black pepper

• ¾ cup sour cream

• 1 tblsp butter

• Chopped parsley, optional

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The chuck-eye is without a doubt my favorite cut of beef. Next to the chuck roast itself, it's one of the most economical cuts of steak. Despite some insecure dudes in my comment section, the chuck eye is a close cousin to a ribeye.

The chuck section of a cow is right next to the rib section. Where the chuck and rib come together, you get a chuck eye. Very similar to a ribeye but with slightly more marbling and ever so slightly less tender. But when cooked the right way, you would barely be able to tell the difference.

The best part? You can cook it exactly the same way you would cook a ribeye. It is loaded with flavor, has a nice tender bite, and costs HALF of what a ribeye does. Even if you don’t break down a chuck roast yourself, a lot of grocers will sell pre-cut chuck eyes in the meat section. They are less expensive than ribeyes, but if you wanna maximize savings, go back and learn how to break down a chuck roast yourself to really save some moolah.

This dinner is a celebration of simplicity and affordability. A discounted cut of beef cooked perfectly, a simple chimi to top it with, and some of the best potatoes you have ever had.

So buckle up and get ready to impress your family and friends.

Estimated Time: 45-60 minutes

Serves: 4

Ingredients:

• 2 chuck eye steaks

• 1 lb of baby yellow potatoes

• 1 tsp red pepper flakes

• 2 cloves of minced garlic for potatoes

• 2 garlic cloves for steak

• 1 tsp Italian seasoning

• 5 tbs of butter separated

• A high smoke point oil like avocado oil

• Fresh thyme and rosemary

• Coarse salt and coarse pepper

Chimichurri:

• 2 cups of fresh parsley

• 4 cloves of garlic

• 2 tbsp red wine vinegar

• 1/4 c olive oil

• Salt

• Pepper

• 1/2 tsp red pepper flake

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Well, I messed around and made my favorite chuck roast recipe ever. This recipe takes the stew meat of the chuck, a.k.a. the scraps, and braises them slowly in a delicious caramelized onion and beef broth. The flavor of this dish is absolutely insane. Imagine your favorite stew meets your favorite pasta.

The bigger takeaway from this recipe is the fact that it utilizes every single part of that chuck roast. Pieces of beef that you may normally discard are not only edible, they are fuc*ing delicious.

I hope that this series has given you the insight into how much more you can do. We are always limited by the idea that we cannot do certain things. Oh, I’m not skilled enough to butcher a chuck roast. Bullshit. Oh, I don’t have the knowledge to utilize different cuts for different results. Bullshit.

You can take this entire series and apply it to so many large cuts of meat. Pork shoulders, butts, whole chickens. It doesn’t matter. This is a microcosm of what butchering your own cuts can do.

By buying large pieces of meat, you are saving a ton of money. Labor costs are real, and necessary to make sure the employees are getting their fair share (they’re not… companies grossly underpay their staff). But in doing this yourself, you are proving that you can do more shit in the kitchen than you were aware of.

So get those stew chunks and get ready for your new favorite recipe.

Estimated Time: 2 hours (15 min prep, 1 hr 45 min cook)

Serves: 4-6

Ingredients

• 1½ lbs chuck stew meat

• 1½ tsp kosher salt, divided

• 1 tsp black pepper

• 1 tbsp olive oil

• 2 tbsp butter

• 2 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp flour

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tsp dried thyme

• 2 cups beef broth

  • (1/4 cup more if your orzo gets too think while simmering)

• 1 bay leaf

• 1 cup dry orzo

• 1–1½ cups shredded Swiss

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One of the all-time Chipotle faves is the beef barbacoa. That beautifully seasoned, shredded meat is great on a bowl, in a taco, quesadilla or even by itself on the side. But what you probably didn't know is how easy it is to make barbacoa at home.

As part of our Chuck Roast series, I’m showing you how to break down a chuck roast and the recipes you can make from your roast. For this recipe in particular, we are using the irregularly shaped, highly marbled (fatty) pieces, around the edge of the roast mainly. The good news is, if you’re unsure which section to use… this will still work perfectly fine.

This recipe represents more than just a good meal. This way of cooking, shopping and thinking about your food is one of the most effective ways to save money. The amount of money stores charge for labor costs is a little ridiculous. Granted, someone did take the time to do it for you, and I’m certainly not disparaging their efforts, but we’re talking $10 upcharges because someone cut your meat into chunks… or sliced it into a steak… simple, easy and totally doable techniques that take you all of 2 minutes but for the sake of “convenience” you pay more.

Stop it.

Estimated Time: 5-8 hours (majority is time in crock pot)

Serves: 4–6

Ingredients:

• 1½ pounds marbled chuck roast, cut into large chunks

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• 1 tablespoon high smoke point oil (like avocado oil)

• ½ small onion roughly chopped

• 4 cloves garlic

• 2 chipotle peppers in adobo

• 1 tablespoon adobo sauce

• 1 teaspoon cumin

• 1 teaspoon dried oregano

• ½ cup beef broth

• 2 tablespoons apple cider vinegar

• Juice of 1 lime

• 1 bay leaf

For serving:

• Small corn tortillas

• Diced white onion

• Chopped cilantro

• Lime wedges

• Cotija or queso fresco, optional

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Alright, like I said, my favorite cut of beef finally came down in price, so we’re kicking off the Chuck Roast Series with the most important part: breaking the damn thing down. Get a chuck, get a sharp knife, and let’s turn one roast into a week’s worth of dinners.

Ok so first and foremost, the video attached is your go to guide to breaking down a chuck. That being said, use this article as a companion with more tips and tricks I couldn’t cover in the video, should you have any questions or concerns while you’re doing your thang.

Picking Your Roast

Not all chuck roasts are built the same. As seen in the video, we are looking for a chuck with a distinct “eye” section. If you look at the edges of your roast you will notice clear sections separated by fat. There is a whole mess of stuff at the top almost in a “U” shape. On the interior of that “U” you should be able to make out a steak-shaped section. Once you find that roast at the store, snag that bad boy and head to check out.

From here, you’ll get the full guide to breaking down a chuck, complete with helpful tricks and techniques to help you make the most of this beautiful cut of beef. Subscribe and let’s get to work.

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I have great news, my favorite cut of beef has finally come down in price. On top of that we have officially surpassed 45,000 subscribers on Substack. To celebrate both of these milestones, I am running a 7 day 20% discount on annual subscriptions coinciding with a “Chuck Roast Series”.

This will consist of 5 total videos, showing you how to properly break down a chuck roast and multiple recipes you can make from that one chuck roast alone.

Join the 99% Cooking Club

Before we get into our series, I would like to take a second to say thank you to each and every one of you. We are currently the #28 bestseller in the Food and Drink category and that is 100% a testament to all of you. Thank you for believing in me and my message and thank you for helping spread the 99% Cooking Club to all those that need it.

I know times are uncertain and I know a lot of us have a lot of concerns in our daily life. But I hope that here you have found some comfort, a reprieve, some support when you needed it most. At the very least hopefully you found some recipes you like to eat.

I never take the position I am in for granted. I am so grateful for the opportunities that all of you have made possible and I promise to do right by you all. I will never stop giving you simple, delicious, affordable recipes to help keep that budget in tact and your bellies full. I will never stop speaking out about the injustices that the 99% is facing and the bullshit economy that we are forced to navigate.

So thank youse all. You are the heart and soul of The 99% Cooking Club and I cherish every single one of you.

Keep leaning on each other, lean on me, and together we will get through these trying times.

Love yas,

RC

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Chicken parm holds a special place in my heart. Comforting, filling and nostalgic. Simple, yet delicious flavors combined for one perfect bite of food. Growing up in Philly, I’ve had a million renditions of chicken parm. But they were all fairly similar in structure.

Breaded chicken breast, marinara, mozzarella, spaghetti. A tale as old as time. Don’t get me wrong, the OG combo is fantastic. But what if I told you there was a cheaper way to make it… and it tastes better?

Yes, we are using chicken thighs again. Have you learned to love them yet? If not, keep trying. But this recipe has an incredible amount of flavor and can feed your whole family for way less than a classic chicken parm.

I recommend using bucatini with it. If you are unfamiliar, it's spaghetti's cooler older brother. It has a hole through the middle of it, allowing sauce to pool inside each noodle, making for a flavor bomb every. single. bite.

Just a quick pan fry, a quick broil and you have one of the best, if not the best, chicken parm you’ve ever had.

Yes. I’m that confident. Don’t believe me?

Try it yourself.

Estimated Time: 45 min

Serves: 4-6

Ingredients:

• 2 lbs boneless skinless chicken thighs

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1½ cups Italian breadcrumbs

• ½ cup grated Parmesan cheese

• Vegetable or canola oil for shallow frying

  • No. These are not detrimental to your health. No, you’re not going to convince me otherwise. I read peer-reviewed studies showing the benefits of seed oils consumed in moderation to the cardiovascular system. I don’t believe in pseudoscience or listen to dumb, shirtless influencers on Instagram. You shouldn’t either. 🫶

• 1 lb spaghetti

• 24 oz marinara sauce

  • You can just buy a jar of marinara if you don’t feel like making it. If you do, see my recipe for simple red sauce.

• 8 oz mozzarella cheese, sliced or shredded

• Fresh basil, for serving (optional)

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Some nights you just don’t have it in you to make a lavish dinner. I get it. We used to be able to default to our favorite take-out spot or pizza place, but with prices being what they are now, it’s no longer a reasonable option to just order out.

Whether it’s the added fees on the apps or just simply the cost of the menu items, the quickest way to break your budget is to order food. But we need quick options that remind us of our favorite take-out items, and that’s where I come in.

It’s all about reimagining our favorite take-out classics, and today we’re focusing on a pepperoni pizza. The last time I ordered a large pepperoni pie for me and my family, it cost $25 for one pizza. That's outrageous. Somewhere during the last 15 years, pizza went from being a cheap food for the people to a luxury, high-end food. Don’t get me wrong, I respect the artistry of pizza making, and I am very aware that there are levels to it. Some chefs spend their lives studying dough hydration levels, humidity in the kitchen, etc., to perfect their process. But your everyday mom-and-pop pizza shop on the corner should still be accessible for ANYONE.

So save this recipe the next time you want take-out but don’t feel like wasting your money.

Estimated Time: 25 min

Serves: 4-6

Ingredients:

• 1 tablespoon olive oil

• 3-4 cloves of garlic, minced

• 1/2 medium onion, diced

• 1.5 cups dried orzo

• 1.5 cups chicken broth

• 1.5 cups marinara sauce

• 1-2 teaspoon garlic powder

• 1-2 teaspoon Italian seasoning

• ½ teaspoon salt

• Black pepper

• 1½ cups shredded mozzarella

• Sliced pepperoni

  • Sometimes the whole roni is cheaper than the pre-sliced. Just get the cheapest option.

• Optional: grated Parmesan and red pepper flakes

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Let’s face it, a good steak is now a luxury, and it’s not going to change any time soon. Beef prices have soared 30% over the past year ALONE. I’m sure you’ve noticed as you’ve made your weekly grocery trips. Ground beef, steak, and other beef products have probably been on your list less and less lately.

Personally, I am a red meat fanatic. I love beef, I love steak, and I love all things red meat. But I will not spend $30 for a 12-oz poorly marbled ribeye. Luckily for me, I know some of the tricks, and it’s time you learned them too.

For example, you can still find affordable steak. I recommend finding a chuck roast and breaking it down (see my video for reference). If you don’t see yourself breaking down a full cut of meat, that’s OK. At least you’re honest. You can still find chuck steak pre-cut in your grocery store. The chuck is located right next to the rib, so the chuck eye shares a lot of similarities to a rib eye. They are slightly chewier and may have a little more fat, but they call it the poor man's ribeye for a reason.

Top round is another option. Although the meat is slightly tougher, if you slice it thin or cube it, it is still a very tasty cut of meat. Sirloin used to be the go-to cheap meat, but with the spike in beef prices, it has started to become more expensive than I would like.

The biggest tip I can give you is definitely to buy in bulk, get a full cut of meat, and break it down from there. But the other big tip is keep your eyes open for sales and take advantage. Even if steak isn’t on your grocery list for the week, but you walk by a steak for under $10/lb, buy it and freeze it. With times as tough as they are and no reprieve on the horizon, you have to think ahead, and this is a great place to start.

Estimated Time: 45-60 min

Serves: 4-6

Tools:

• Sheetpan

• Parchment paper

Ingredients:

Steak & Potatoes:

• 1-2 lbs top sirloin, chuck eye, stew meat, top round, or whatever the cheapest cut you can find!!! (This recipe will make most cuts taste good. Trust the process and buy the cheap cut.)

• 2 large russet potatoes, cubed

• 2 tbsp oil

• Salt and black pepper

• 3 tbsp softened butter

• 2 tbsp fresh chopped parsley

• 1 clove garlic (grated)

• 2 tsp red wine vinegar or lemon juice

• Dash red pepper flakes

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Summer calls for sandos. Whether you’re posted up on the beach or sitting poolside, a good sandwich is hard to beat. In Philly, we pride ourselves on expert sandwich making. Whether it’s a cheesesteak, an Italian hoagie, a meatball sando, we put emphasis on proper meat-to-bread ratio, correct cheese pairing and bread choice being of the UTMOST IMPORTANCE!

Unfortunately, if you don’t live in the Northeast, your bread probably sucks. Sorry. But that’s OK because these hot honey cutlets are so good that they will make up for your lack of adequate bread.

My favorite part of this sandwich is the crunchy slaw that goes with it. This sharp, refreshing topping cuts through that salty cutlet and pairs so incredibly well with the hot honey.

This sandwich is a masterclass in sandwich ratios, flavor pairings and visual excellence. Yes, it is getting a lot of very high praise, but wait 'til you try it…

You will understand why.

Estimated Time: 35 minutes

Serves: 4

Ingredients:

• 2 lbs boneless, skinless chicken thighs

• 1 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1½ cups panko breadcrumbs

• Vegetable oil, for shallow frying

• ½ cup honey

• 2 tbsp hot sauce

• ½ tsp red pepper flakes

• 4 brioche buns

• Dill pickle chips

Slaw

• 2 cups shredded cabbage

• ¼ cup mayonnaise

• 1 tbsp apple cider vinegar

• Pinch of salt

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The more prices go up, the more difficult it is to justify take-out. What used to be accessible, quick and a cheap dinner option has quickly turned into the same as a sit-down dinner. I understand that inflation affects everyone, that businesses have to raise prices to stay afloat, but I do not understand charging over $15 for some basic take-out items. Inflation is insane right now, but charging over $20 for sesame chicken is not just inflation. That’s price gouging and taking advantage of the current food market at our expense.

There is a middle ground of reasonable prices and keeping up with inflation. My aim is not to disparage those small businesses. It is to highlight the ridiculous cost of things and show you guys a better way to do it. That’s exactly what this dish embodies. We take some of the cheapest ingredients in the grocery store to bolster this simple recipe and pack it with both volume and flavor.

The unsung hero, the thin-sliced cabbage, adds a great texture and by cooking it in this delicious sauce, it takes on all that deliciousness.

This is a hack you can use with many recipes. Find cheap ways to increase food output. Cabbage, carrots, spinach, starches and veggies can double a recipe's servings while also adding a ton of flavor.

Gas prices just jumped again, so we are solely focused on the cheapest, highest-volume recipes we can make.

Hang in there.

Estimated Time: 30 min

Serves: 8-10

Ingredients:

• 2 packs ramen noodles (don't use the seasoning packets)

• 2 lbs chicken thighs (or breasts if you wanna spend more money…)

• 1 small head green cabbage, thinly sliced (about 6–7 cups)

• 2 carrots, shredded

• 2 tbsp oil

• 2 green onions, sliced (optional)

• Sesame seeds, for garnish (optional)

Sauce:

• 1/2 cup soy sauce

• 1/3 c tbsp brown sugar

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 4 cloves minced garlic

• ½ tsp black pepper

• 1 tbsp cornstarch

• 2 tbsp cold water

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Elote, or Mexican street corn, is above and beyond my favorite way to consume corn. The sweet corn paired with the savory spices with a little heat kick makes it such a fun, satisfying bite. The only issue I have is that I don’t get to enjoy it that often.

It’s also not a complete meal. It’s more of a snack. But due to its wonderful flavor profile, I decided to remix it. Simply put, this recipe is awesome. Highlighting corn, which is one of the cheapest ingredients in the store, this is a masterclass on taking affordable ingredients and turning them into a rich and delicious meal.

You can even adjust as needed to make it more or less “healthy”. The Greek yogurt instead of sour cream adds some protein and way less calories. But if you need something that’s gonna stick to your ribs? Go ahead and double the cheese and use sour cream.

Now you don’t have to wait for a special occasion to get your street corn fix. Instead, you can make it a well-balanced meal while saving a ton of money.

Estimated Time: 40 min

Serves: 4-6

Ingredients

• 2 lbs chicken thighs cut into bite-size pieces

• Salt & pepper

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp cumin

• 1 small onion, diced

• 1 jalapeno finely diced

• 4 cloves garlic, minced

• 3 cups frozen corn (one 12-14 oz bag of frozen corn)

• 1½ cups long-grain white rice

• 3 cups chicken broth

• 1 cup plain Greek yogurt (you can use sour cream if you prefer)

• Juice from 1 lime

• 1 cup shredded Monterey Jack, Cheddar or a cheese of your choice

• Chopped cilantro (optional)

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I am having a really hard time coming to terms with the price of both fast-food and take-out. I understand that businesses need to make a profit, and inflation is kicking everyone's ass. But charging damn near $20 for Chinese take-out is just too much.

The whole premise of take-out restaurants is a solid dinner, done quickly, for a lower cost. We have entered an era where take-out is comparable to a sit-down dinner, and I just won’t stand for that.

So to keep this recipe on point, I came up with something that's cheap, easy, and super fast to make. It hits all those take-out notes without the new take-out price. Coating them in cornstarch and shallow frying the chicken gives you that beautiful texture you know and love, and the sticky sweet chili sauce gives you all the flavors.

Again, I’m not trying to drag certain places for their prices. I know we’re all doing our best out here. But I find it hard to believe that the cost is justified for a take-out meal.

So if they’re gonna charge an arm and a leg, we’re just gonna do it at home.

Estimated Time: 25 minutes

Serves: 4-6

Ingredients:

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

• 2 tbsp cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper

• 2 tbsp oil

Sauce:

• ½ cup sweet chili sauce

• 2 tbsp soy sauce

• 1 tbsp honey

• 3 cloves garlic, minced

• 1 tsp rice vinegar (optional)

Finish:

• Green onions

• Sesame seeds (optional)

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One of my most popular recipes is my smashburger recipe. It puts Shake Shack and the like to shame. Not to toot my own horn, but it’s a masterclass in how to make the best burger at home.

Now something you may not know about me, I live and die for Taco Bell. It is above and beyond the best fast food on the planet. I understand the sacrifice I make by putting it into my body and the after effects and you know what? It’s worth it every single time.

But as I sat down to come up with some new recipes, an idea struck… I had recently eaten both Taco Bell and a smashburger… what if I put those two things together? A smashburger crunchwrap seems so obvious that I’m annoyed it took me this long to think of it.

I am not taking credit for this idea. I am almost positive it has been done before, but the difference is it takes my already awesome smashburger recipe and combines it with a fast-food favorite. Top it all with my knock-off Shack Sauce and this will be added to your weekly rotation instantly.

Estimated Time: 30 minutes

Makes: 4 Crunchwraps

Ingredients:

Burger:

• 1½ lbs 80/20 ground beef

• Salt

• Black pepper

• Garlic powder

• Onion powder

• 8 slices American cheese

• 4 large burrito tortillas

• 4 tostada shells (or tortilla toasted until crispy)

• Shredded iceberg lettuce

• Dill pickle slices

• Thin-sliced white onion

• Optional: diced tomato

• Butter or oil for crisping

Burger Sauce:

• ½ cup mayo

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 2 tbsp finely diced pickles

• 1 tsp pickle juice

• ½ tsp paprika

• ¼ tsp garlic powder

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If you haven’t noticed a trend yet, I’m leaning heavy into 2 things. Pork and summer. Pork is such a lovely flavor when you pair it with Asian-inspired recipes as well as tropical ones. It has such a complementary flavor that it really leans well into summer meals.

This recipe was to highlight not just how good (and cheap) pork can be, but also to highlight how combining flavor profiles can give you a fantastic bite.

A lot of people have this idea of cooking as this super complicated, step-by-step process where you have to follow everything to a T. That couldn't be further from the truth. Sometimes, you can just throw a bunch of shit in a pan and it comes out delicious. All you need to do is know when to throw what in and how long to cook it for.

That enters into the “building flavors” space that I always reference. Great cooking isn’t because somebody has a magic formula. It’s because they know the timing, what flavors complement each other, and they put effort into each and every step. Even if it is just throwing shit in a pan.

Once you master when to add what and how long to do it, you are cooking like a pro.

Estimated Time: 20-30 minutes

Serves: 6-8

Ingredients:

• 1 lb ground pork

• 2 ears corn, kernels cut from the cob or a bag of frozen corn

• 1 red bell pepper, diced

• 1½ cups diced pineapple

• 2 green onions, sliced

• Cooked jasmine rice

Sauce:

• ¼ cup soy sauce

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil (optional)

• 4 cloves garlic, minced

• 1 tsp grated ginger

Slurry:

• 1 tbsp cornstarch

• 2 tbsp cold water

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I’ve said it once. I will say it again. Pork is the unsung hero of affordable cooking. Unfortunately, when you were younger, one of your relatives cooked you a pork chop, and it was drier than the Sahara and chewier than a taffy. From that day forward, you decided, “I don't like pork chops.” Well, I’m here to apologize on behalf of your uncle. He didn't mean to mess it up so bad.

The reality is, pork is a delicious, nutritious option and continues to be the cheapest meat on the market. Learning how to cook it properly will vastly expand your cooking arsenal and save you boatloads of money. Any chef worth their salt will tell you, a great pork chop rivals a great steak. They can take on whatever flavor you cook them in, and when cooked the right way, they are juicy, tender, and delicious.

This recipe is not only easy to follow. It will show you just how good a pork chop can be. Whether on the grill or in a pan, if you treat it right, it will treat you right.

I tell you a lot to expand your horizons. Chicken thighs instead of breast, pork instead of beef—all of these are simply to give you more options. That way, you can have more proteins on a tighter budget.

So it’s time you gave pork another shot. Your taste buds will thank you.

Estimated Time: 35 minutes

Serves: 4-6

Ingredients:

Pork Chops:

• 4 bone-in or thick-cut boneless pork chops

• 2 tbsp Dijon mustard

• 2 tbsp brown sugar

• 1 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tbsp Worcestershire

• 1/3-1/2 c chicken broth (add more if your sauce gets too thick)

Charred Corn Salad:

• 5 ears corn, husks removed

• 1 pint cherry tomatoes, halved

• 1 cucumber, diced

• ¼ red onion, finely diced

Dressing:

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp honey

• Salt & pepper

• 1 tbsp apple cider vinegar

• 1 tsp fresh chopped basil

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Summer calls for refreshing meals. Dishes that remind you of freshness and summery ingredients. Now admittedly, I don’t love the hot honey craze. I think it's a fun ingredient, but now that every pizza place on the planet has a hot honey, pepperoni, ricotta pie, it has lost its luster. It’s shoehorned into things to make them trendy.

That being said, when used correctly, it is a very fun spin on a classic ingredient. Why it works so well with this: it creates the contrast of summer. It’s like jumping in a pool on a hot day for your taste buds. A little heat, cooled down by the honey and tied together with the peaches.

What this dish also does is show you more ways to prepare simple dishes. You can do this simple pan sauce with a million different things. I preach a lot about finding ways to implement different techniques into different recipes.

Now that you know how to pan sauce with some delicious fruit, what else could you do it with?

Est Time: 35 min

Serves: 4

Ingredients:

Chicken:

• 2 lbs boneless, skinless chicken thighs

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp onion powder

• 1 tbsp butter

Hot Honey Peach Pan Sauce:

• 2 ripe peaches, diced

• 3 cloves garlic, minced

• 2 tbsp hot honey

• 1 tbsp balsamic vinegar

• Juice of ½ lemon

• ¼ cup chicken broth

• 2 tbsp chopped fresh basil

• 5 oz baby arugula

• ½ small red onion, thinly sliced

• ½ cup crumbled goat cheese

• ¼ cup toasted croutons

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You guys know that I love pasta. All types of pasta, sauces, combinations. You name it, I love it. I am a purist when it comes to cooking. I believe in letting ingredients speak for themselves, using the minimum to get the maximum flavor, and pasta is the perfect vessel for that.

Whether it's dried pasta, pre-made raviolis or even homemade pasta, it’s all wildly affordable. The sauces that you pair with the pasta? Also wildly affordable. Nothing is more impressive to me than when someone can take $10 worth of ingredients and give me a plate of pasta I will never forget.

Thus, the Million Dollar Ravioli Bake was born. The perfect combo of luscious, decadent and rich while being super cheap and easy to make. It’s also incredibly filling. With prices being what they are, my goal is to show youse how to make a lot of food without spending a lot of money.

This recipe will stick to your ribs and keep you full for a while. Or at least until you sneak back to the fridge at midnight and chow down on a cold ravioli leftover.

IYKYK.

Estimated Time: 60 Min (40 minutes of bake time)

Serves: 6

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 24 oz marinara

• 25 oz frozen cheese ravioli or any ravioli you prefer

• 1 cup cottage cheese

• 1 cup sour cream

• 1 tbsp tomato paste

• 2 cups shredded mozzarella

• ½ cup grated parmesan

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