Mix the cabbage, mayo, vinegar, garlic powder, and onion powder together in a medium bowl until combined. Season with salt and pepper. Taste and adjust as needed. Set aside.

Make fries in oven according to store bought instructions.

Heat a cast iron skillet over medium high heat. Add ½ tbsp oil and heat until it begins to shimmer.

Add kielbasa and cook until all sides are charred, about 1 minute per side.

Place the kielbasa in the opened hoagie roll. Top with fries, slaw, and drizzle barbecue sauce over.

For the Beans

Add oil to a medium sized saucepan over medium high heat. Once hot, add white onion and jalapeno. Season with salt and pepper and stir. Cook until onion is translucent, about 5 minutes. Next add garlic and cook until fragrant, about 1 minute.

Add in can of beans (liquid included) and all the seasoning. Stir to combine. Bring to a boil and reduce heat to a simmer, stirring occasionally. Using a potato mashed (or wooden spoon if you don't have one) mash the beans until about ½ are mashed or until your desired consistency.

Taste and add more salt if necessary. If beans get a little dry, add a ¼ cup of water or broth at a time. Taste and season if needed. Leave beans on low while you prepare everything else.

For the Dogs and Salsa

Wrap one slice of bacon around each hot dog. Set aside. Toss onion slices (for the dogs and the salsa) in a little oil and season with salt and pepper.

Heat grill to 350℉. Place the bacon-wrapped dogs, onions, and jalapenos onto the grill. Turn dogs, onions, and jalapenos, occasionally cooking all sides. Remove vegetables and dogs when they have a good char and the bacon is crispy, about 20 minutes.

Add half of the grilled onions and jalapenos (with the stem removed) into your processor with cilantro, lime, salt and pepper. Blend. Add a splash of water if it's too thick. Taste or seasoning.

Assembly

Place your buns in a metal steamer basket and steam until soft, about 1 – 2 minutes. Carefully remove with tongs.

Spread a layer of beans into the bun and top with a hot dog. Top with your salsa, remaining grilled onions, mayo, mustard, and any more desired toppings. Serve immediately.

Preheat oven to 350℉.

In a bowl, combine the chicken, crumbled up bacon, a little less an ½ cup of Ranch, and about half of the cheese. Mix to combine.

Cut the rolls in half lengthwise. Place the bottoms onto a baking sheet. Spread remaining cheese over the bottom buns. Place in oven until cheese is melted, about 3 minutes.

Remove from the oven and add the chicken mixture on top, spreading evenly across. Place the top buns on top.

Mix the melted butter, garlic powder, and salt together. Brush the butter onto the tops of the buns. Bake for 10 minutes.

Remove from oven, cut, and enjoy with more Ranch dressing.

Heat a cast iron over medium heat. Remove the sausage casings and add the meat to the pan. Break up with a wooden spoon into small pieces. Cook until brown. Remove from the pan and allow to cool.

Preheat oven to 350℉. In a large glass bowl, combine the sausage, cream cheese, tomatoes, banana peppers, ½ cup of mozzarella, Parmesan cheese, and the seasonings. Stir to combine and taste. Add salt if needed. (It's going to look ugly at this stage, but trust the process).

Spray your casserole dish with oil. Dump the dip into the dish, spreading out evenly. Top with remaining mozzarella cheese and a little salt and pepper.

Bake, uncovered, for 20 minutes or until the edges get bubbly. Then, bump your oven up to broil and broil until the cheese gets slightly browned, about 3 minutes (depends on your oven, so keep a close eye).

Remove from the oven and allow to cool for 15 minutes. Garnish with parsley and dip into it with toasted baguette, chips or crackers.

In a medium sized bowl, add the cream cheese, bacon, green onion, jalapeno, garlic powder, and black pepper. Mix to combine. Taste and season with salt.

Lay out wrappers with corners left and right. Spoon mixture into the center of the wrapper. Fold bottom corn over the filling and tuck under. Next, fold in the left and right corners, and then turn over.

Preheat air fryer to 400 ℉. Spray basket with oil. Add enough egg rolls so that they don't touch. Spray again. Air fry for 8 – 10 minutes, flipping halfway through.

For the Pork

Grind fennel seeds and peppercorns into a coarse powder, using a spice grinder or a mortar and pestle. Transfer to a bowl and combine with rosemary, crushed red pepper flakes, thyme, brown sugar, and 1 tbsp of olive oil.

Coat pork in 1 tbsp of oil and 1½ tablespoons of salt. Next, using your hands, evenly coat the pork in the spice mixture. Let stand for 30 minutes – 1 hour or until it reaches room temperature.

Preheat oven to 300℉. When ready, heat a cast iron skillet over medium high heat until hot. Place pork into hot pan and sear until golden brown, about 1 – 2 minutes. Flip and repeat until all sides are brown. Remove from the skillet and set aside.

Add the onion and carrot to the pan (add a little olive oil if dry). Stir frequently and cook until softened slightly, about 3 minutes. Add garlic. Cook another minute. Add the broth, using a wooden spoon to scrape off the browned bits. Add the thyme sprig and season with salt and pepper.

Add pork shoulder to the center of the skillet. Place in your preheated oven, uncovered. Cook until the internal temp reaches 155℉, about 1½ hours. (It will reach 165℉ when resting).

Remove from the oven and allow to completely cool, about 1 hour. Strain the liquids, discarding the solids, into a resealable container. Once cool, tightly wrap the pork in plastic wrap. Refrigerate both to use the next day. (You don't have to do this a day ahead. But we found wrapping it and refrigerating it overnight locks in the juices and makes it easier to thinly cut, because it's cold).

For the Rabe

Heat the olive oil over medium heat. Add in garlic, stirring often, and cook until golden brown, about 5 minutes. Add in broccoli rabe and red pepper flakes. Season with salt and pepper. Cook for 4 minutes, stirring often.

Add in broth, bring to a boil, and let steam until stems are tender but still have a little bite, about 2 minutes. Taste and adjust seasoning.

To Assemble

Set your oven to broil. On a baking sheet, assemble inside of the rolls with provolone cheese. Broil buns until cheese is melted, about 1 – 2 minutes.

Add reserved jus to a small sauce pan and heat over medium. Once warm, (If you need more liquid, add a little broth, taste, and adjust seasoning).

Unwrap the pork, and using a serrated knife, cut into slices as thinly as possible. Take a few at a time and dunk into the warmed jus.

Place the heated, juicy pork into the buns. Place roughly ⅓ cup of broccoli rabe onto each bun. Place top bun on top and cut sandwiches in half. Use the remaining jus for dunking. Insert pickled peppers if desired.

Preheat oven to 350℉. Grease sheet pan.

In a small bowl, mix together the sour cream, eggs, and vanilla. Set aside.

Meanwhile, in a large separate bowl mix together the flour, sugar baking soda and salt. Mix in your sour cream mixture.

Add water, butter, and cocoa powder to a small saucepan over medium heat. Bring to a boil. Once boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.

Pour mixture into your greased sheet pan and smooth with a spatula to make sure it is dispersed in an even layer.

Bake in preheated oven until it's set, about 15 – 20 minutes.

For the Icing

When the cake is halfway through cooking, begin making the icing.

Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.

Once boiling, remove it from the heat and stir in powdered sugar. Mix until there are no lumps.

Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.