Preheat oven to 350º and grease two 8.5 x 4.5" loaf pans. • Get the bake prepared

Cream butter and sugar until light and fluffy. Then add one egg at a time, beating after each addition. Add the vanilla, buttermilk, and bananas. • Make the "wet" ingredients

In a separate bowl, whisk together flour, baking soda, and salt • Mix the "dry" ingredients

Add the dry ingredients to the wet in two sessions, mixing only until combined. • Don't over mix the dry into the wet

Pour batter evenly between the two prepared loaf pans. Bake for 1 hour • Get the bread cooked

Once the top is browned brown and a skewer comes out mostly clean, pull out of oven and turn out onto cooling rack immediately. • Let cool completely before cutting

Grease the bottom of a crock pot with nonstick spray. Add sirloin and season with salt, dill, black pepper, garlic powder, and onion powder. • Coat the meat with seasonings evenly

Add mushrooms, 1 cup of beeb broth, Worcestershire, and dijon. Cover and cook on high for 2-3 hours or low for 5-7 hours. • Cook until the beef is tender

Make a cornstarch slurry with 1/2 cup broth and stir into slow cooker. Turn heat up to high and cook for 20 minutes. Stir in greek yoghurt then re=cover and cook for another 10 minutes • Final mix and incorporation

If using noodles, cook noodles now and stir into stroganoff when they are almost done

Put all ingredients in an instant pot • Just chuck it in there

Add water -- exact amount doesn't matter, just cover the beans • Cover by about 2" of water

Stir to break up any clumps of garlic powder and distribute the salt • Don't leave patches of salt or garlic

Set on high-pressure cook for 35 minutes

Let instant pot fully depressurize naturally (30-40 minutes) • Don't rush letting the steam out

Open the lid, give a stir, and let it sit for a few minutes • Beans on top may get dry, so stir them into it and let them rehydrate for a few before serving

Heat up a skillet over medium heat. Add the butter and melt thoroughly until it browns a little bit, swirling and stirring so none of it burns • Get some brown color on the butter solids

Add the corn and stir well. Let the corn heat up to the heat of the butter, about 7 minutes, stirring occasionally • Coat every kernel in butter and heat it up

Turn heat up to medium-high and sprinkle on the blackened seasoning. Stir to mix thoroughly • Distribute the seasoning evenly then heat up

Let the corn sauté and some of it burn with the seasoning and butter solids. Stir occasionally • Let the corn burn a little bit

After some kernels blacken and the corn appears more gold in color, turn heat down to low and let sit for 5 minutes • Let the butter re-solidify a little bit

Start charcoal grill and prepare to get it very hot • Get coals started while prepping the patties

Mix bread crumbs, half the blackened seasoning and quickly stir together. Add butter, egg, garlic, and shallots and mix well into the breadcrumbs. Let sit for 5-10 minutes in the fridge • Let the breadcrumbs soak up everything

Once coals are ready, get the grate clean and very hot • You'll be hard-searing the burgers, then smoking

Mix the beef and sausage with the breadcrumb/butter mixture and incorporate well. Break into 8 even balls and make patties about half an inch thick • Work all 3 parts evenly together

Throw patties right onto the blazing hot grill and sprinkle the rest of the blackened seasoning over the top of all the burgers • Burn the hell out of the one side of the patty

Cover grill and choke all airflow. This will cause the butter to drip and make a lot of smoke, this is intentional • Smoke that burnt-butter flavor into the meat

Flip burgers after about 7 minutes then place the cheese over the top of the cooked side. Leave the top off for another minute or two to let the coals heat back up • Flip, cheese, and heat back up

Cover and choke again for about 5 minutes after the grill heats up • Over-melt the cheese and slightly char the edges

Serve on a un with butter lettuce and jalapeños • Optional, but preferred

Preheat oven to 350º

Combine all seasoning ingredients and coat the chicken breasts • Coat the breasts with evenly-disbursed seasonings

Heat skillet over medium heat. Add oil, sear the chicken for a few minutes on each side. Put into oven-safe bowl and place into the oven while the rest of the dish cooks • Brown the outside of the chicken, but don't cook it all the way through

Add butter to skillet and sweat the onion, jalapeño, and garlic, stirring occasionally • Get the ingredients mostly cooked through

Add cream, broth, and cream cheese and reduce heat to low • Don't boil the creamy stuff, it'll separate and get gross

Add half of the cheese to sauce and stir well • Let the cheese get through the sauce evenly

Add chicken into sauce, top with the remaining cheese, and simmer for 6-10 minutes. • Cook the chicken all the way through

Heat the olive oil up in a pot over medium-high heat • Get it shimmering, not smoking

Season the chicken with half of the Italian seasoning, salt, and pepper. Brown the chicken evenly on all sides. Remove and set aside when done • Cook the chicken and get some brown bits in the pan

Turn down to medium heat. In the same pot, add the butter, melt, then sauté the shallots and garlic. Add some splashes of white wine to help deglaze the pot • Peel up the burnt chicken bits

When shallots and garlic are nearly done, add the rest of the Italian seasoning and turn the heat down to medium-low. Stir in cream slowly and bring to a simmer for 5 minutes, whisking constantly • Do not boil & let thicken up a little bit

Turn heat down to low and stir in parmesan cheese in slowly, little bits at a time until fully and smoothly incorporated. Add chicken back into the sauce • Don't add all the cheese at once or it forms a gross ball

Let it sit at low, stirring occasionally, for 10 minutes. If too thick, add some chicken stock a tablespoon or two at a time to thin it out • A little stock goes a long way at this stage!

Add salt and pepper to taste • Taste before adding, stock makes it saltier

Preheat a pan with the corn oil over medium-high heat • Get ready to fry tortilla strips

Cut tortillas into thin strips and fry them in batches until crisp. Set aside and dust with fine salt, if desired • Let oil heat back up between batches

In a large pot, preheat the olive oil on medium-high heat. Sweat the onions, garlic, and jalapeño until soft • Don't overcook them, they still have time to cook in the soup

Add raw chicken breasts, corn, beans, chili powder, cumin, crushed tomatoes, salt, cilantro and chicken broth. Boil for at least 25 minutes or until chicken is cooked through • Can't really cook this too much, chicken needs to be done

Remove cooked chicken from the pot, shred, and add back to the pot. Simmer for another 5 minutes, stirring frequently • incorporate the shredded chicken without mashing everything else

Turn heat down to low, stir in lime juice, then add salt/pepper to taste • Don't let the lime juice boil or it'll disappear quickly

In a large skillet over medium-high heat, add a minimal amount of cooking oil, sauté the minced onions until translucent then add the garlic and sauté until fragrant. Add splashes of water if it gets too dry while sautéing. • Get the base allium soft and ready, don't make it too oily

Add butter to skillet, melt, and mix around. Add the diced green chilis and stir around. • Incorporate the base flavors adding to the pork, don't burn the chilis

Add cold pork in chunks to the skillet and allow to heat for a few moments then break up into smaller pieces. • Get the pork warmed up and begin incorporating

As the pork warms up and becomes more movable, incorporate the onions and chilis well with the pork • Get everything mixed together so the onions aren't sitting on the bottom

Leave pork alone in the skillet for a few minutes at a time without moving it, but flip around and mince up to avoid burning • You want parts to crisp up, so don't agitate too much

Once the pork is thoroughly warmed and there are darker, golden brown crispy bits, it is ready to serve • The crispy bits are what make this meal

Wash and dice the potatoes into large hunks. Completely cover in water, add salt, and bring to a boil • Get the saltwater into the potatoes

Boil until a fork can easily penetrate the potatoes, about 30-40 minutes. Drain water and put back into pot • Cook the potatoes completely and get rid of salt water

Add butter, cream, and garlic powder and mash with potato masher until desired consistency • Add salt and pepper to taste

Preheat oven to 350º

Heat some cooking oil in a pan on medium-high heat. Season the chicken and cook in the pan. Remove the chicken after it's cooked and set aside • Cook chicken thoroughly

Add a little bit more oil, and then sauté the onions. Add a liquid (water, broth, beer, or tequila) to help deglaze the chicken bits. When onions are translucent add the garlic and sauté for another couple minutes • Deglaze and soften onions and garlic while the cooked chicken cools

Shred the chicken and add the sautéed onions and garlic to the chicken • Incorporate all the sautéed veggies with the shredded chicken

Spread a few spoonfuls of enchilada sauce along the bottom of the 13x9 and make a solid layer of 6 corn tortillas then spread a few more spoonfuls of enchilada sauce on the top • This makes the bottom layer able to separate from the bottom of the dish

Spread 1 cup of the colby jack over the bottom layer. Make another layer of 6 corn tortillas atop the cheese then spread a couple spoonfuls of sauce over the tortillas • Make a cheesy layer near the bottom of the dish

Evenly spread the chicken across the top of the sauced tortillas. Pack the chicken down evenly and add about half the queso fresco across the top of the chicken • This is the meaty layer

Put another layer of 6 tortillas, sauce, cheese, tortillas, sauce, then the rest of the cheese. Spread the rest of the queso fresco across the top and drip the rest of the sauce across the top • Make the top layers, pack down as needed

Bake for 30-45 minutes. You can broil at the end for a few minutes to darken the top cheese layer if desired • The cheese inside needs to melt, the chicken is already cooked

Let rest for 5-10 minutes before cutting • This is the most important step!

Heat up oil in lidded pot over medium heat and add rice. Stir to coat the rice in the oil and let the rice slowly brown, about 5-7 minutes, constantly stirring. Careful as it burns easy • Should be a relatively even tan or light brown color

Add the water, El Pato, chicken bullion, oregano, and cumin and stir well. Ensure you get the rice off the bottom and sides of the pot • Evenly incorporate the ingredients

Bring to a simmer over medium heat, stirring every so often. After reaching a simmer, cover with lid, put heat to low, and let cook for 30-45 minutes • Don't lift the lid while it cooks!

Fluff the rice with a fork and put lid back on askew until ready to serve • Don't wait longer than 30 minutes

Set instant pot to sauté and add the lard. Once the lard is melted, add the diced onions and sauté until near translucent. Add the garlic and sauté for a couple minutes longer • Sauté enough to get some caramelized and burnt bits

Turn the instant pot off sauté and add beans. Cover the beans with 1.5" of water • Add more or less water to alter the final texture

Set the instant pot to high-pressure cook for 55 minutes. Let completely, naturally depressurize with "Keep Warm" setting on for about an hour • Can sit longer than an hour, but no less

Pull inside container out of instant pot and set on the counter to cool for a few minutes. Use the immersion blender for 10 seconds at a time, scraping the bottom and sides to ensure you get everything • Beans will be about 2x runnier than when they are done

Let rest outside of the instant pot for 20 minutes, stirring occasionally • They will thicken significantly

If the texture is too thin, then transfer to a large pot for stovetop and boil the water out of it

When beans are desired consistency, taste and add more salt to taste • Beans get saltier as they thicken, so be careful

Preheat oven to 400º

Cut the root end off the asparagus by about 2 inches • Get rid of the white, fibrous part

Make a small boat out of aluminium foil and put the cut asparagus in there. Coat the asparagus in olive oil, then season generously • Coat each spear with oil and seasoning

Put the asparagus boat on a cooking sheet and put into the oven for 10-18 minutes • Asparagus should be soft and floppy

Preheat oven to 400º

Cut the ends off the squash and zucchini then quarter lengthwise into 4 spears each • Cut evenly to ensure even cooking

Coat the spears in olive oil then salt and pepper. Lay out on a parchment paper covered baking sheet with skin-side down • Group together without overlapping

Sprinkle the Parmesan evenly across the top of all the spears and bake for 15-25 minutes until desired softness • Get all the cheese over the squash, not on the paper

Preheat oven to 400º

Toss the potatoes in olive oil to evenly coat. Cover with seasoning and toss again • Cover everything evenly

Lay potatoes out on parchment paper-lined baking sheet and roast for 35-45 minutes • They'll be wrinkly and slightly burnt in spots, that's desirable

Coat the bite-sized chicken thighs in the cornstarch and coat evenly. Let this sit undisturbed for 30 minutes then rinse off cornstarch and pat dry • Ancient Chinese secret

Prepare the onion, celery, peppers, and all other mise en place while chicken sits in the cornstarch • Make the most out of the time, cooking goes quick

In a deep, non-stick skillet, heat 1 tbsp sesame oil until almost smoke over medium-high heat. Add chicken then splash with fish sauce with black pepper to taste. Sear evenly on all sides. • Don't move it around too much, wait a few minutes between turning

Take pork out of pan with tongs, leaving fat and burnt parts, and add another tbsp of oil to the pan • Let the pan heat up again

Add eggs and scramble in the pan. Add a pinch of salt to eggs while they're cooking and scrambling. Once eggs are cooked, take out of pan and put with the cooked chicken • Flash cook some scrambly-type eggs

Add another tbsp of oil to the pan (will be quite oily now) then toss in the onion, celery, and peppers -- can be 10 or so minutes, stir often. Sauté until soft then add garlic and ginger and stir around until fragrant, a couple minutes • Vegetable base and aromatics

Remove all sautéed stuff to the bowl with the chicken and eggs. Deglaze the pan with soy sauce and add brown sugar and oyster sauce. Stir around to incorporate well • Make the sauce base

Add broccoli to sauce, stir around to coat the broccoli and cover and turn down to medium heat. Let cook for 4 minute intervals, covered, then uncover just to stir • Cook the broccoli through, but not all the way

When the broccoli is just barely underdone to your preference, add the cornstarch slurry and incorporate well • Get the cornstarch integrated into the sauce

Add chicken, eggs, and sautéed veggies to pan and stir to coat well in the sauce. Cover and let cook for 3 minute intervals until broccoli is done and chicken is warmed through • Bring everything up to temp

While doing the above step, if sauce gets too thick, then cut with splashes of rice wine vinegar • Get the sauce to the consistency you want

Add jalapeño and cashew, stir in. Turn heat to medium-low and leave uncovered for a couple minutes. Add more vinegar to get sauce to maple-syrup-like consistency • Let the jalapeños spice it up while the vinegar vapes off

After a couple minutes, try the sauce, adjust taste with salt, black pepper, and vinegar. Once satisfied, turn off heat and stir in half the green onions

Serve on rice or noodles and top with more green onions