Eat with Gunz

As many eggs as you need Shredded cheese Fresh cracked pepper Crack open 1 egg into an oven safe dish (Tip - silicone baker cups work best)  Crack pepper over the top  Drizzle some cheese on top  Place in oven at 400°F (Tip - toaster oven works best)  Bake for 10 minutes Serves as many as you need 

2 sirloin steaks 1 Tbsp fresh cracked black pepper 1 Tbsp garlic salt 1 Tbsp virgin olive oil Rub both sides of steaks with garlic salt, pepper, & olive oil. Let sit for at least 30 minutes (up to 3 hours)  Start charcoal & wait till hot with small flames (add wood chips as wanted for added flavor)  Grill steaks 6 minutes a side for medium rare  Rest 10 minutes then serve (try with Grilled Corn on the Cob )  Serves 2

2 or 4 full in husk corn on the cob Start coals & wait for medium high (best after cooking meat)  Place corn in husk over the fire    Cook over flames/heat for 10 minutes, turning every 2 - 4 minutes  Serve in husk for extra freshness  Serves 2 or 4

1 pack corn tortillas Spray oil (optional) Preheat oven to 415°F & place oven rack at the top of the oven  Take a small stack of 4-6 tortillas & place on microwave safe plate  Cover with a damp towel & microwave on high for 15 seconds (or until tortillas are soft) Pull out the oven rack, spray each tortilla with oil if you wish, & drape over the rack so they are hanging down  Bake for 10-15 minutes or until crispy  Serves as many as you need (just buy enough tortillas) Fill with whatever you want 

4 boneless skinless chicken breasts 1 packet taco seasoning (choose your own spice level) 1 Tbsp olive oil 1 cup water Cut chicken breasts in half & put in Crockpot  Cover both sides of chicken pieces with taco seasoning & oil Spread the chicken out evenly in the Crockpot, then add water  Cover & cook on high for 3 hours  Shred chicken in the Crockpot & mix  Cover & cook at least 30 minutes or up to 1 hour Serve with your choice of tortillas (or Easy Taco Shells ) & toppings Serves 4

2 cups lentils 5 cups water 1 ham hock 1 Tbsp dried onion 1/2 Tbsp garlic 1/2 Tbsp salt Put lentils, water, salt, garlic and onion in the Crockpot. Turn on high, mix ingredients well.  Put ham hock on top of lentils  Cover the Crockpot and cook for 2 hours on high, or until lentils are soft  Serves 4

1 lb 90% ground chuck 1 Tbsp salt 1 Tbsp pepper 1 Tbsp worcestershire 1 pack buns 1 Tbsp virgin olive oil Divide meat into quarters & form patties  Drizzle salt and pepper over patties & press into meat Drizzle worcestershire over patties, cover & refrigerate till cooking Put pan over medium high heat with oil Be sure the bottom of the pan is covered with oil & hot before adding patties  Cook patties 4 minutes a side or to your personal doneness  Serve on toasted buns  Serves 4

1 lb potatoes 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp cyan Preheat oven to 400°F Chop up potatoes into quarters  Mix salt, garlic powder, and cyan in small bowl  Drizzle mix over potatoes, toss to mix Oil baking sheet and then spread potatoes out Bake for 30 minutes  Serves 4 

1 bulb of garlic 1 Tbsp virgin olive oil Preheat oven to 400°F Cut the top of the bulb of garlic off Wrap garlic in tin foil Cover garlic in olive oil  Place in oven & cook 1 hour  Serves 4 Tip - serve with hot French bread, olive oil and balsamic vinegar 

1 pint can of Guinness 1lb stew meat 2 carrots 4 stocks celery 1/2 lb small potatoes 1/2 cup mushrooms 2 cups water 1 Tbsp virgin olive oil 1 Tbsp butter 1 Tbsp rosemary 1 Tbsp thyme 1 Tbsp black pepper 1 Tbsp salt 1/2 Tbsp granulated garlic 1/2 cup worshitsur Cover stew meat with 1/2 the salt and pepper, put in ziplock & add worshitsur. Seal bag & mix well, set aside till cooking  Put pot over medium high heat with olive oil & butter, melt butter  Sear the outside of the beef in the pot, remove from pot, & put aside  Add 1 cup water to the pot & deglaze  Add Guinness, stir well until it's at a low simmer. Add the contents of the ziplock to the pot, stir well  Add rosemary, thyme, garlic, salt and pepper, stir until it comes back up to a simmer  Add chopped vegetables to the pot, stir well to coat all the ingredients, then add beef & stir again  Cover the rest in water (the last cup of water) & st...

2 cans of tomatoes 1 1/2 cups dried lentils 8 baby red potatoes 4 zucchini 1/2 cup sliced mushrooms 1/2 cup chopped carrots 1/2 a onion 3 cloves garlic 1 Tbsp garlic salt 1 Tbsp thyme 4 cups water 4 Tbsp virgin olive oil Put tomatoes, water, & olive oil into large pot over medium heat  Chop all the vegetables, & add to the pot Add lentils to the pot  Mince garlic & add to the pot  Add thyme & garlic salt, mix well  Bring everything to a high simmer then cover & reduce heat  Cook for 1 hour, stirring regularly Serves 4

2 skinless chicken breasts 1 cup brown rice 2 cups chicken stock 1 Tbsp kosher salt 1 Tbsp garlic salt 2 Tbsp fresh thyme on the stick 1 lemon 1 Tbsp virgin olive oil Cover both sides of the chicken breasts with kosher salt, place in ziplock bag  Take fresh thyme & spread it over both sides of chicken in the bag Juice the lemon into the bag & seal. Mix contents well, place in fridge for 30 minutes  Put sauce pan on stove over medium high heat with olive oil  Sear the outside of the chicken on both sides, take out & put aside  Add rice to the pan & stock, deglaze pan, drizzle garlic salt in & mix well  Bring to a low boil, then add chicken back to the pan  Cover pan & cook for 30 minutes. Let stand for another 30 minutes for rice to soak up all the stock  Serves 2

3 cans of tomatoes 2 cans of black beans 1lb of stew meat 1 Tbsp butter 1 Tbsp virgin olive oil 1 Tbsp granulated garlic 3 Tbsp chili powder 2 1/2 Tbsp black pepper 1 Tbsp cyan 1 Tbsp ancho pepper 1 Tbsp freeze dried minced onion 1 tsp ground thyme 2 Tbsp kosher salt 1 cup red wine 1 cup worcestershire sauce Cover stew meat in 1 Tbsp black pepper & 1 Tbsp kosher salt. Place in sealed bag (ziplock or the like) & add worcestershire sauce. Seal bag & let sit for 1 hour. Melt butter & olive oil in large pot, add beef and brown the outside Add tomatoes & red wine, stir well to deglaze the pot Add the rest of kosher salt, black pepper, chili powder, ancho pepper, cyan, garlic, onion, & thyme. Stir well, then add beans, stir again  Add the rest of the worcestershire mixture from the beef to the pot, mix one more time, bring to a medium simmer  Cover & reduce heat to low  Cook for 1 hour and 30 minutes, stirring regularly...

1 lbs whole mushrooms 1/2 cup panco breadcrumbs 1/4 cup grated Parmesan cheese 1 Tbsp granulated garlic 2 Tbsp virgin olive oil Preheat oven to 375°F Wash & pull the stems on the mushrooms, pat dry Combine all the rest of the ingredients in a small bowl and mix together well  Gently stuff mushroom caps with the stuffing mixture and place on cooking sheet (Tip: doing this on a raised rack in a toaster oven cuts your cooking time)  Place mushrooms in oven, cook for 20 minutes. If the tops of your mushrooms aren't brown yet, increase oven to 425°F after 20 minutes. Cook for another 5 minutes or until golden brown Serves 4

2 cans diced tomatoes 2 squash 4 potatoes 2 carrots 2 cloves garlic 3 Tbsp virgin olive oil 2 Tbsp dried thyme 2 Tbsp garlic salt Put both cans of tomatoes, 2 cans of water, & olive oil into a large pot over medium heat Chop up all the vegetables & garlic, & add it to the pot Add garlic salt & thyme, then stir well until the whole pot is at a high simmer  Cover pot & reduce heat to low. Cook 1 hour  Serves 4

2+ lb chuck roast 4 Tbsp kosher salt 2 Tbsp fresh cracked black pepper 1 Tbsp granulated garlic 1 Tbsp dried rosemary 1 Tbsp virgin olive oil 2 Tbsp unsalted butter 2 cups water 4 chopped potatoes & other assorted vegetables (onions, carrots, celery, ect.) Fresh garlic, rosemary, & thyme to taste Garlic salt to taste Combine kosher salt, pepper, dried rosemary, and granulated garlic into a small bowl and mix well Rub the contents of the bowl on all sides of the roast, be sure to cover well  Place in a container & let stand for a hour (if you want this can stand for up to 6 hours. Be sure to take the roast out of the refrigerator a hour before you start cooking) Put large stove top safe Dutch oven on the stove over medium high heat Put oil and butter into the pan, melt butter Take the roast and sear all sides in the hot butter and oil. Put to side Reduce heat and deglaze the pan with a cup of water  Add fresh cloves of garlic  Add all chop...