Beer Grilled Pork Chops by Chef Smith

Oven-Fried Chicken Chimichangas by Chef Smith

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Honey Thyme Pork Chops by Kyra Martin

This was such a great marinade. I think it'd be great on chicken too!

Tequilda Enchiladas by Monocot

Incredible edible tequila enchiladas. A great mix of booze, chicken, tomato and a hit of spice that makes you want more and more!

Chicken Picatta by Chef Smith

Skinny, Fiery Lemon Glazed Chicken to Wake Up Your Taste Buds by Skinny Kitchen with Nancy Fox

his spectacular spicy and sweet lemon glazed chicken will make your taste buds sizzle! Studies show eating spicy food is good-for-you. It’s become one of my favorite ways to make chicken. The skinny on this dish is 236 calories, 4 grams of fat and 6…

Thai Style Pork by Kyra Martin

The flavor in the marinade is really good. You almost don't need the peanut butter!

Asian Peanut Pork by Kyra Martin

This marinade/sauce is really delicious!

Two Bean Enchiladas by Brett Ede

Crown of Roast Pork by Chef Smith

Thai Chicken patties by Monocot

inspiring thai chicken Burgers. This is just the burgers. place in a bun and decorate as desired