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Greek Chicken


Using a meat tenderizer, pound chicken to about 1-inch thickness.

In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.

Divine Ribeye Roast


Preheat oven to 350 degrees. 

Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.

Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.

Cali Rolls


While rice is cooking, mix the mayonnaise and Sriracha sauce to taste and set aside. In a large bowl, mix rice, vinegar, sugar and salt. Set aside until rice is cool enough to handle.

Holy Moly Stromboli


Preheat oven to 400 degrees.
On a greased baking sheet or pizza stone, roll out the pizza crust. Lightly tug on the ends to stretch it, being careful to not stretch too far.

Chicken Souvlaki


Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.

Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.

Serve with rice and a Greek style salad.


Hudson's Tilapia


Preheat oven to 350 ̊.

Sprinkle Cajun seasoning, salt and pepper on fillets. Top with lemon slices and bake for 15-20 minutes, until fish starts to flake.

While fish is cooking, combine mayonnaise, sour cream and dill. If needed, add more dill until desired flavor is reached.

Cover cooked fillets with sauce mixture and serve immediately with a rice pilaf.

Buffalo Chicken Cheese Dip


Preheat oven to 350 degrees.

In a food processor, mix the cream cheese, buffalo sauce, ranch and 1 and 1/2 cups of the cheese. Fold in the chicken.

Spread in a 8x8 baking dish and top with remaining 1/2 cup of cheese.

Bake for 25-30 minutes or until bubbling. Serve warm with tortilla chips or a sliced baguette.


Sriracha Grilled Chicken


In a zip top bag, add the honey, oil, soy sauce, lime juice, cilantro and red pepper flakes. Taste for heat and add any additional Sriracha or red pepper flakes.

Place chicken in zip top bag with sauce and marinate overnight in the refrigerator.