Rain's Kitchen

What you need

• 1 Birria Bomb
• 4 cups Beef Broth
• 4 lbs Chuck Roast or Brisket
• Corn Tortillas
• Quesadilla-style melting cheese
• Pico de gallo
• Consommé for dipping

The method

1. 1Add meat, broth, and birria bomb to Instant Pot for 1.5 hours
2. 2Let slow release for 15 minutes
3. 3Remove and shred the beef
4. 4Save the liquid for the consommé
5. 5Dip a corn tortilla in the consommé and place on a hot griddle
6. 6Top with cheese and shredded meat
7. 7Fold carefully and cook until crispy
8. 8Serve with a side cup of consommé

What you need

• 2¼ cups all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup brown sugar
• ½ cup granulated sugar
• ¾ cup melted butter
• 1 large egg
• 2 tsp vanilla extract
• 1 cup Valentine M&M's
• ½ cup chocolate chips

The method

1. 1Prep the Dry: In a small bowl, whisk together your flour baking soda, and salt
2. 2The Sweet Base: In a larger bowl, stir together the sugars and then add to the flour mixture
3. 3Combine: Mix in the melted butter, egg, and vanilla extract until smooth
4. 4Gently fold in those Valentine M&M's and chocolate chips
5. 5Scoop: Use a scoop to place dough mounds onto parchment lined baking sheets
6. 6Bake at 350°F for 13 minutes until edges are set but centers are soft

What you need

• 4 chicken breasts, cubed
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Pepper
• 3/4 cup soy sauce
• 2 heaping spoonfuls peanut butter
• 1/2 cup brown sugar
• 1/2 tsp chiu chow chili crisp oil
• 1 tsp chili flakes
• 1 tsp sriracha
• Sesame oil
• 1 tsp Cornstarch
• Jasmine rice

The method

1. 1Season cubed chicken with garlic powder, onion powder, and pepper
2. 2Microwave soy sauce and peanut butter for 1 minute then whisk
3. 3Mix in chili oil, flakes, brown sugar, and sriracha
4. 4Sear chicken in sesame oil over medium-high heat
5. 5When nearly cooked, pour in sauce and reduce heat
6. 6Simmer for 10-15 minutes
7. 7Stir in cornstarch to thicken
8. 8Serve over jasmine rice

What you need

• 1 onion, diced
• 8 cloves of garlic, minced
• 1/3 cup honey
• 1 tsp ginger powder
• 3 tbsp soy sauce
• ½ tsp pepper
• 1 tbsp sesame seeds
• 2 lbs chicken breast, cubed
• 1 tsp cornstarch
• Sesame oil

The method

1. 1Whisk honey, ginger, soy sauce, pepper, and sesame seeds to create the sauce
2. 2Combine cubed chicken, onion, and garlic in a bowl
3. 3Pour sauce over chicken and mix thoroughly
4. 4Marinate in the fridge for 30 minutes
5. 5Heat sesame oil in a pan over medium-high heat
6. 6Add chicken mixture and cook until fully done
7. 7If sauce is thin, stir in cornstarch to thicken
8. 8Serve over rice and top with extra sesame seeds

What you need

• 9 oz beef chorizo
• 6 yellow potatoes (peeled & diced)
• 1 yellow onion (diced)
• 2 tbsp jarred garlic
• 1 cup Egg Makers
• Shredded Chihuahua Quesadilla Cheese
• 2 tbsp Kinder's Fajita Seasoning
• Vegetable oil
• Corn tortillas & Avocado for serving

The method

1. 1Heat oil in a pan and add potatoes and onions
2. 2Season with fajita seasoning and cook until soft
3. 3Stir in garlic
4. 4Create a circle in the center and add chorizo, letting it melt before combining with the veggies
5. 5Cook chorizo until reddish-brown
6. 6Pour in egg makers and scramble until thoroughly cooked
7. 7Stir in quesadilla cheese until melted
8. 8Serve with warm tortillas and sliced avocado

What you need

• 1.5 lbs chicken thighs, cubed
• Creole seasoning
• 1 yellow onion, diced
• 2 green bell peppers, diced
• Olive oil
• 2 tbsp jarred garlic
• 3 cups penne pasta
• 1 can diced tomatoes (DO NOT DRAIN)
• 4 cups chicken broth
• 1 block cream cheese

The method

1. 1Marinate chicken with seasoning for 30 mins
2. 2Prep veggies (cry if you need to)
3. 3Sear chicken fully
4. 4Sauté onions and peppers
5. 5Stir in garlic for 2 mins
6. 6Pour in broth and tomatoes with juice
7. 7Add penne and cook until tender, stirring occasionally
8. 8Stir in cream cheese until silky
9. 9Enjoy the peace

What you need

THE CHICKEN:
• 4 chicken breasts (cubed)
• 1 tsp oil
• 1 packet Kinder's Fajita Seasoning

MANGO SALSA:
• 15 oz can diced mangos
• 20 oz can pineapple slices (diced)
• 1 red onion (diced)
• 2 tsp Kinder's Fajita Seasoning
• 1/2 tsp chili lime seasoning
• 2 tsp cilantro
• 1 jalapeño (diced)

FIRE ROASTED CORN:
• 14.75 oz can fire roasted corn
• 2 tsp Kinder's Fajita Seasoning
• Vegetable oil for the pan

CILANTRO LIME RICE:
• 1 bag boil-in-bag white rice
• 2 tbsp lime juice
• 1 tbsp cilantro
• 1/2 tsp salt

EXTRAS:
• Store-bought Guacamole

The method

1. PREP THE SALSA: Combine mangos, pineapple, red onion, seasonings, cilantro, and jalapeño. Mix well and chill in the fridge.

2. MARINATE: Toss cubed chicken with oil and fajita seasoning. Let sit in the fridge for 1 hour.

3. COOK CHICKEN: Sauté in a pan until fully cooked. Remove and set aside.

4. FIRE-ROAST CORN: In the same pan used for the chicken, add a splash of oil and the corn with 2 tsp fajita seasoning. Cook until slightly charred.

5. CILANTRO LIME RICE: Cook rice per package instructions. While hot, stir in lime juice, cilantro, and salt.

6. PLATE IT: Arrange the rice, corn, chicken, and chilled mango salsa on a plate. Top it off with a generous scoop of store-bought guacamole and serve.

What you need

• 1.30 lb Beef Bottom Round Steak (thinly sliced)
• 1 packet Udon noodles
• 1 cup Broccoli florets
• THE SAUCE:
• 1 cup Soy sauce
• 1/3 cup Brown sugar
• 1 tbsp Garlic (minced)
• 1 tsp Chili oil
• 1 tbsp Sriracha

The method

1. 1Whisk together soy sauce, brown sugar, garlic, chili oil, and sriracha to prep the sauce
2. 2Soak udon noodles in hot water for 2-3 minutes to loosen, then drain
3. 3Sear beef strips in a hot skillet for 1-2 minutes per side until browned, then set aside
4. 4Sauté broccoli in the same pan with a splash of water and steam for 2 minutes
5. 5Add noodles and beef back into the pan over medium-high heat
6. 6Pour sauce over everything and toss for 2-3 minutes until the sauce thickens and coats the noodles

What you need

• DOUGH:
• 150g warm water
• 1 tsp active dry yeast
• 100g sourdough discard
• 250g bread flour
• 1 tbsp olive oil
• 1 tsp salt
• GARLIC SAUCE:
• 4 tbsp butter (melted)
• 2 tbsp powdered parmesan
• 1 tbsp dried parsley flakes

The method

1. 1Mix the warm water and yeast and let sit for 1 minute
2. 2Stir in the sourdough discard until the water looks milky
3. 3Add bread flour, oil, and salt and mix until shaggy
4. 4Knead by hand for 5-8 minutes until smooth
5. 5Let the dough rest in an oiled bowl for 30 minutes
6. 6Preheat oven to 425°F and stretch dough onto a pan
7. 7Add toppings and bake for 17 minutes
8. 8Brush with a mixture of melted butter, parmesan, and parsley

What you need

• 16 oz Rotini (cooked)
• 2 lb boneless skinless chicken thighs (diced)
• 2 tbsp butter
• 2 tbsp minced garlic
• 2 jars Mezzetta sun-ripened dried tomatoes (drained)
• 3 cups fresh baby spinach
• 3 cups heavy whipping cream
• 1/2 cup grated parmesan cheese
• 1 tbsp Italian Seasoning
• 1/2 tbsp crushed red pepper flakes
• 1 pinch ground nutmeg
• Salt & Pepper to taste

The method

1. 1Dice chicken and season with salt and pepper
2. 2Cook chicken in 2 tbsp melted butter over medium-high heat until done
3. 3Reduce heat to medium
4. 4add garlic, sun-dried tomatoes, Italian seasoning, nutmeg, and red pepper flakes
5. 5Pour in heavy cream, bring to a simmer, and cook for 3 minutes
6. 6Add cooked pasta and fresh spinach to the pan
7. 7let spinach wilt for 3 minutes
8. 8Remove from heat and stir in parmesan cheese
9. 9Serve topped with fresh parsley if desired

What you need

• 1.5 lb boneless pork shoulder (partially frozen for thin slicing)
• 1/2 yellow onion (sliced thin)
• 3 stalks green onion (cut into 2-inch pieces)
• 3 cloves garlic (minced)
• 1 tsp ginger (minced)
• 1/4 cup gochujang hot sauce
• 1 tsp red pepper flakes
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp black pepper
• Canola oil for frying
• Sesame seeds for garnish
• Steamed jasmine rice

The method

1. 1Partially freeze the pork for 30-45 minutes, then slice against the grain into paper-thin strips
2. 2In a large bowl, combine the sliced pork, onions, garlic, ginger, and all marinade ingredients (except canola oil)
3. 3Toss until everything is evenly coated, then cover and marinate in the fridge for at least 30 minutes
4. 4Heat a splash of canola oil in a wok or large skillet over high heat until shimmering
5. 5Add pork in small batches (do not crowd the pan) and stir-fry until the edges are crispy and charred
6. 6If the sauce is too thin, stir in a pinch of cornstarch to thicken it into a glossy glaze
7. 7Garnish with toasted sesame seeds and serve immediately over hot rice

What you need

• 1.3 lbs thinly sliced chicken breasts
• Cajun seasoning (to taste)
• 2 boxes (16 oz each) fettuccine pasta
• 6 tbsp unsalted butter
• 3 cloves garlic (minced)
• 2 tbsp all-purpose flour
• 4 cups heavy whipping cream
• 2 cups freshly shredded parmesan cheese
• Fresh parsley (chopped, for garnish)

The method

1. 1Generously season the chicken breasts with Cajun seasoning on both sides
2. 2Grill or pan-sear the chicken over medium-high heat until fully cooked and golden, then chop into bite-sized pieces and set aside
3. 3Bring a large pot of salted water to a boil and cook the fettuccine according to package directions
4. 4drain and set aside
5. 5In a large skillet or saucepan, melt the butter over medium-high heat
6. 6add the minced garlic and sauté for about one minute until fragrant
7. 7Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste
8. 8Slowly pour in the heavy whipping cream, whisking constantly to ensure a smooth, velvety texture
9. 9Once all the cream is incorporated, add the shredded parmesan and continue whisking until the cheese is completely melted and the sauce is glossy
10. 10Pour the hot Alfredo sauce over the cooked pasta, toss in the chicken, and garnish with fresh parsley before serving

What you need

• 4 chicken thighs (shredded)
• 1 pre-made pie crust
• 2 boxes Cheddar Bay Biscuit Mix (plus required milk/butter/cheese)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion (diced)
• 1 shallot (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 6 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 cup half & half
• 1/3 cup frozen peas
• 1/2 tsp thyme
• 1/2 tsp red chili flakes
• Dan-O’s All Purpose Seasoning
• Garlic powder
• Onion powder
• Oregano
• Smoked paprika
• Salt and pepper to taste

The method

1. 1Season chicken thighs generously with Dan-O's, garlic powder, onion powder, oregano, and smoked paprika
2. 2Heat olive oil in a skillet over medium-high heat and sear the thighs until golden and cooked through
3. 3remove, let rest, and shred
4. 4In the same pan, melt 2 tbsp butter and sauté the onion, shallot, carrots, and celery until softened
5. 5add garlic and cook for 30 seconds
6. 6Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste
7. 7Slowly whisk in chicken broth, heavy cream, and half & half, simmering until the sauce is thick and glossy
8. 8Stir in the shredded chicken, frozen peas, thyme, and chili flakes
9. 9adjust salt and pepper to taste
10. 10Preheat oven to 400°F and line a pie pan with the bottom crust
11. 11pour in the filling and bake uncovered for 20-25 minutes
12. 12While baking, prepare the Cheddar Bay Biscuit dough as directed on the box
13. 13Remove the pie from the oven, dollop the biscuit dough evenly over the top, and bake for an additional 10-12 minutes until the biscuits are golden
14. 14Finish by brushing the hot biscuits with the melted butter and herb seasoning mixture from the box

What you need

• 1 lb chicken breast (diced)
• Dan-O's Outlaw Sweet Caribbean Seasoning
• 1 red bell pepper (diced)
• 2 cloves garlic (minced)
• 1 cup pineapple chunks
• 1/3 cup pineapple juice
• 1/2 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 tbsp cornstarch (mixed with 1 tbsp water for slurry)
• Olive oil for frying
• Jasmine rice (for serving)
• Green onions (sliced, for garnish)

The method

1. 1Generously season the diced chicken with the Caribbean seasoning
2. 2Heat olive oil in a large pan over medium-high heat and cook the chicken until fully golden and cooked through
3. 3remove and set aside
4. 4Wipe the pan clean, add a fresh splash of olive oil, and sauté the red bell pepper until softened
5. 5Add the minced garlic and cook for 30 seconds until fragrant
6. 6Stir in the soy sauce, pineapple juice, honey, rice vinegar, pineapple chunks, and red pepper flakes
7. 7Simmer on medium heat for about 20 minutes, stirring occasionally as the flavors meld
8. 8Whisk the cornstarch and water together, then pour the slurry into the sauce, stirring until it thickens into a glossy glaze
9. 9Fold the cooked chicken back into the pan to coat thoroughly
10. 10Serve over a warm bed of jasmine rice and garnish with fresh green onions