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Ingredients:

• 1 pound ground beef
• 1 package (20 oz) cheese tortellini
• 1 can (10 oz) enchilada sauce (mild, medium, or hot based on preference)
• 1 can (10 oz) Rotel (diced tomatoes and green chiles)
• 1 medium onion, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream, for serving (optional)

Instructions:

1. Cook the Beef and Onion:

   • In a large pot or deep skillet over medium-high heat, add the ground beef and diced onion.
   • Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
   • Drain any excess fat if necessary.

2. Add Seasonings and Rotel:

   • Add the chili powder, cumin, garlic powder, salt, and pepper to the beef and onion mixture. Stir to combine.
   • Add the can of Rotel (including the liquid) and the enchilada sauce. Stir to combine.

3. Add Tortellini and Simmer:

   • Add the cheese tortellini to the pot or skillet and stir gently to ensure the tortellini is covered with the sauce.
   • Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for about 10-12 minutes, or until the tortellini is tender and cooked through. Stir occasionally to prevent sticking.

4. Add Cheese:

   • Sprinkle the shredded Mexican blend cheese over the top of the mixture.
   • Cover the pot or skillet again and cook for another 2-3 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve:

   • If using, sprinkle the chopped fresh cilantro over the top.
   • Serve hot, with sour cream on the side if desired.

Tips:

• Adjust the spice level by choosing the appropriate heat level of Rotel and enchilada sauce.
• For extra creaminess, you can stir in a little cream cheese or heavy cream before adding the shredded cheese.
• Garnish with additional toppings like sliced green onions, diced avocado, or jalapeño slices for added flavor and texture.

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Ingredients:

• 1 lb 80/20 ground beef
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning
• 1/2 teaspoon black pepper
• 4 slices Muenster or Swiss cheese
• 4 sweet Hawaiian roll buns
• 4 tablespoons truffle mayo
• 8 slices bacon, cooked
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon brown sugar

Instructions:

Caramelize the Onions:

1. Heat the Butter:

   • In a large skillet, melt 2 tablespoons of butter over medium-low heat.

2. Cook the Onions:

   • Add the thinly sliced onions and stir to coat them in the butter.
   • Cook the onions slowly, stirring occasionally, until they become soft and golden brown, about 20-25 minutes.
   • During the last 5 minutes, add the brown sugar and stir to combine.
   • Remove from heat and set aside.

Prepare the Burgers:

3. Mix the Beef:

   • In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, Slap Ya Mama seasoning, and black pepper.
   • Mix gently until the ingredients are just combined.

4. Form the Patties:

   • Divide the mixture into 4 equal portions and form each portion into a ball.
   • Place a ball of beef between two pieces of parchment paper and press down with a heavy skillet or burger press to flatten into a thin patty.

5. Cook the Patties:

   • Heat a large skillet or griddle over medium-high heat.
   • Once hot, add the patties to the skillet.
   • Cook for about 2-3 minutes on the first side until well-browned and crispy.
   • Flip the patties and immediately place a slice of cheese on each patty.
   • Cook for another 1-2 minutes until the cheese is melted and the patties are cooked through.

Assemble the Burgers:

6. Prepare the Buns:

   • Slice the sweet Hawaiian roll buns and toast them lightly on the griddle or in a toaster.

7. Spread the Truffle Mayo:

   • Spread 1 tablespoon of truffle mayo on the top half of each bun.

8. Add the Patties:

   • Place the cooked patties with melted cheese on the bottom half of each bun.

9. Add Bacon and Onions:

   • Top each patty with 2 slices of cooked bacon and a generous portion of caramelized onions.

10. Finish the Burger:

    • Place the top half of the bun with the truffle mayo on the burger.

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Ingredients:

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 1 cup heavy whipping cream
• 1 cup milk
• 1 cup parmesan cheese, grated
• 1 cup cheddar cheese, shredded
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Slap Ya Mama seasoning
• 2 cups broccoli florets
• 1 lb cheese tortellini

Instructions:

1. Prepare the Broccoli and Tortellini:

   • Bring a large pot of salted water to a boil.
   • Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Remove with a slotted spoon and set aside.
   • In the same pot, cook the cheese tortellini according to the package instructions. Drain and set aside.

2. Make the Alfredo Sauce:

   • In a large skillet, melt the butter over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
   • Add the minced garlic and cook for an additional 1 minute, until fragrant.
   • Sprinkle the flour over the onion and garlic, stirring constantly, and cook for 2 minutes to form a roux.
   • Gradually whisk in the heavy whipping cream and milk, ensuring there are no lumps.
   • Bring the mixture to a gentle simmer, stirring continuously until it thickens, about 5-7 minutes.

3. Add the Cheese and Seasonings:

   • Stir in the grated parmesan cheese and shredded cheddar cheese until melted and smooth.
   • Season the sauce with salt, black pepper, garlic powder, and Slap Ya Mama seasoning, adjusting to taste.

4. Combine and Serve:

   • Add the cooked broccoli and cheese tortellini to the skillet, gently tossing to coat everything in the Alfredo sauce.
   • Cook for an additional 2-3 minutes until heated through.
   • Serve the Broccoli Tortellini Alfredo immediately, garnished with extra parmesan cheese and a sprinkle of black pepper if desired

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Ingredients:

• 8 oz angel hair pasta
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Add the angel hair pasta and cook according to the package instructions until al dente.
   • Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Butter Garlic Sauce:

   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
   • Add the butter to the skillet and let it melt, stirring occasionally.

3. Season the Sauce:

   • Once the butter is melted, add the garlic powder, red pepper flakes, Slap Ya Mama seasoning, and Italian seasoning to the skillet.
   • Stir to combine and cook for another 1-2 minutes.

4. Combine Pasta and Sauce:

   • Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
   • If the pasta seems dry, gradually add the reserved pasta water a little at a time until the desired consistency is reached.

5. Season to Taste:

   • Season with salt and pepper to taste.
   • Continue to toss the pasta until everything is well combined and heated through.

6. Serve:

   • Transfer the pasta to serving plates.
   • Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.

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