Grease Box Recipes

This isn’t your average “mom’s recipe.” This was crafted by a woman who does pull-ups for breakfast, has abs sharper than her chef’s knife, and cooks with nothing but real, clean ingredients — no fillers, no fluff, and definitely no "flavor packets" from aisle 7.

She’s proof you can be strong, shredded, and still make a mean tri-tip. (Also, put it on a brisket, chicken, pork butt, you name it)

This rub is her gift to your taste buds and your arteries. Love you mom!

This recipe you can "wing it" and feel free to modify to your liking! 

- Salt (sea salt or Himalayan)

-ground black Pepper

-ground coffee (whatever is your favorite)

-garlic powder

-paprika

-oregano

-red cayenne pepper

-thyme

• 
  THE Caesar Dressing (makes about 8 large salad servings)
  




• ~1 cup Chosen Foods Classic mayo


• ~1 cup hand shredded Parmesan (don’t buy the pre shredded cheese, they put BS ingredients in it, and hand shredded tastes better) 


• 1/2 tsp anchovy paste - Amore brand is good


• 4-6 cloves of fresh garlic - depends on how garlicky you want it!


• 1 Tbsp garlic powder


• 2 big juicy lemons squeezed


• 1/2 Tbsp parsley - dried or fresh


• 2 Tbsp Olive Oil - Villa Cappelli - worth it


• Himalayan salt & Pepper to taste

Throw all ingredients in a blender. Pulse.  Place in container and put in refrigerator for 1 hour.  For best results, serve cold and toss with romaine lettuce. Add toppings of choice. Chicken thighs, Flank steak, or shrimp are great protein options!

CHIMICHURRI

Where herbs meet your meat and your grill gets lucky.

Put it on anything. Meat. Veggies. Your fingers. It’s all fair game.

In a large mason Jar

ADD

• 2 bunches Italian parsley- finely diced


• 9 garlic cloves- finely diced (adjust to your liking!)


• 1 Tsp sea salt (varies a lot base on taste)

• 1 tsp crushed red pepper


• 1/4 cup white vinegar

STIR all together

ADD olive oil until contents in jar are completely covered and there is about a pinky width of extra oil above parsley.

LET SIT for at least 8 hours to allow parsley to soak.

Refrigerate!

ENJOY!