In a large skillet on medium high heat add the butter, bell peppers, onion, mushrooms and a teaspoon or two of the fajita packet. Cook until the veggies are starting to brown and soften. Remove from heat.
Preheat oven to 350 degrees.
Remove rolls from packaging and slice all together using a bread knife so all rolls stay connected. Layer both the top and bottom rolls with mayonnaise. Lay the sliced meats and add the cheese and bacon. Top with the top buns, and place in a 13 x 9 baking pan.
In a large bowl add all ingredients, up to the green onions. Mix gently and form into 5” patties. Cook burgers until they reach 160°.
As the burgers cook, make the sauce of mayonnaise and chili garlic sauce and mix.
Prepare the salad kit, and set aside.
In a large bowl combine all the ingredients. Taste for seasoning, adding more if desired.
Cut the rolls, stuff with chicken salad and enjoy!
Mix together the chili powder and kosher salt and season the roast liberally. In a large skillet over medium high heat, add the olive oil and sear the roast until the roast pieces have good color and crust. Add the onions and continue cooking until softened.
Preheat oven to 400 degrees.
Place the salmon fillet on a large cookie sheet. Season the salmon with salt and pepper. Cover the surface of the salmon generously with the sliced onion.
In a small bowl mix the mayonnaise, lemon juice, Worcestershire sauce, garlic and Dijon mustard. Spread evenly over the salmon, and then top with the mozzarella and parmesan cheese.
Preheat oven to 450 degrees.
Dry the cod loins by using paper towels, then place on a baking sheet prepared with non stick cooking spray.
In a small bowl combine all remaining ingredients and mix well to combine. Drop a heaping tablespoon on each loin then spread evenly. Bake for 8 to 12 minutes, checking fish at 8 minutes, removing when the cod flakes with a fork.
In a small bowl, mix together the sambal, oyster sauce, brown sugar, tamari and black pepper.
In a large skillet heated to medium high heat, add 2 Tablespoons of butter. Season both sides of the chicken breasts generously with Spiceology® Blackened Cajun Spice Blend. Place the chicken in the skillet and sauté for 5 minutes. Flip the chicken, and continue cooking for another 4-5 minutes or until internal temperature reaches 165°. Remove chicken from the skillet.
In a large skillet add the sausage and cook until it is no longer pink, breaking it up as it cooks into crumbles. Add the shallot and garlic and continue cooking for 2-3 minutes.
In a large bowl add the sausage mixture and both jars of pasta sauce. In another large bowl add 3 cups of mozzarella cheese, ricotta cheese and parmesan cheese, mixing to combine.