1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (such as Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

Gather the ingredients. Preheat the oven to 350 degrees. Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove from the heat and drain. Stir salsa, corn, salad dressing, and chili powder into the skillet until well combined. Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more. Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes. Enjoy.

RC: Allrecipes.com


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2 1/2 pounds Ground beef or bison, 80/20
1 box Stove Top Stuffing Mix
3 Eggs, large
4 tablespoons Canola oil
1 piece Jumbo onion, julienned
2 packets McCormick Brown Gravy Mix
2 teaspoons Black pepper
2 1/2 cups Water
French's Crispy Fried Onions (optional)
Green onion, sliced (optional)

Hamburger Steak
Place ground beef into a large mixing bowl.
Crush stuffing mix in a food processor or a zip-lock bag and add to the ground beef along with the eggs.
Using gloves, combine the ground beef, stuffing mix, black pepper, and eggs until thoroughly mixed.
Form the mixture into 8 equal-sized patties (about 6 oz each).
Place patties in the refrigerator to set for about 10 minutes.
Onion Gravy
In a sauté pan, heat canola oil over medium heat. Add sliced onion and cook for 5-7 minutes, stirring occasionally, until browned and translucent.
In a separate pot, add in 2 ½ cup of cold water along with the brown gravy mix and heat while stirring until it begins to boil.
Season the gravy with black pepper, then stir in the sautéed onions. Remove from heat and set aside
To Assemble Dish
Preheat a sauté pan over medium-high heat with canola oil
Cook the patties in batches to avoid crowding the pan. Sear each side for about 3 minutes.
Add the prepared onion gravy, bring to a simmer, and cook until the patties reach an internal temperature of 165°F and the gravy thickens slightly.
Serve with white rice and garnish with sliced green onion and fried onions. Optionally you can add a fried egg for a hearty loco moco.

RC: Foodland.com
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Potato Balls:

3 Large russet potatoes, peeled and cut into chunks
1/4 cup Cornstarch
Salt, to taste
Pepper, to taste
Neutral oil
Maika'i Organic Furikake, to taste

Umami Butter:

1/2 cup Butter
2 tablespoons Anchovy paste or 3-5 anchovy fillets, mashed

Peel and chop 3 large russet potatoes into smaller chunks so they cook faster. Add them to a pot of salted water and boil until they’re fork tender, or until the internal temp hits about 205°F.
Drain well and transfer to a large bowl. Season the potatoes generously with salt and pepper, then mash them as smooth as possible. The goal is no chunks and for a soft and fluffy inside.
Add the cornstarch to the mashed potatoes and mix well until fully combined. This gives it structure so the potato doesn't melt into the oil when frying. Use a 1 ounce scooper to portion the potato mixture into balls (this makes about 30 balls). Heat oil in a pot to 350 degrees. Fry the potato balls in batches until golden brown and crispy, about 3–5 minutes. Don’t overcrowd the pot or the oil temp will drop and you’ll lose the crunch. Drain on a rack or paper towels.
While the potatoes fry, melt 1 stick of butter in a small saucepan. Stir in anchovy paste (or mashed canned anchovies) until it dissolves into the butter.
Transfer the fried potato balls into a large bowl and pour in a generous amount of the anchovy umami butter, then sprinkle Maika‘i Furikake all over.
Toss until everything is glossy and coated.
Serve hot.

RC: Foodland.com
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1 Tbsp. extra-virgin olive oil, plus more for serving
1 medium onion, chopped
4 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 Tbsp. tomato paste
2 cups chopped cabbage
2 cups small cauliflower florets
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
1 red bell pepper, chopped
1 medium zucchini, chopped
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can diced tomatoes
4 cups low-sodium vegetable broth
2 tsp. Italian seasoning
3/4 tsp. paprika
Freshly chopped parsley, for serving

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure. Stir soup and season with salt and pepper. Garnish with parsley and a drizzle of olive oil before serving.

RC: Laura Rege
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1 pound chicken tenders, cut into 1.5 to 2-inch pieces
1 (1 ounce) package dry ranch salad dressing mix
2 tablespoons flour
1 egg, lightly beaten
1 cup panko bread crumbs
1 serving olive oil cooking spray

Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.

Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees.

Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.

Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.

Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

RC: Allrecipes.com
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