I Turned Dollar Store Food Gourmet

Add your noodles and seasoning packet, making sure to stir and break up noodles, and cook for 4 minutes

While noodles are cooking, add chorizo to a cold saute pan and cook slowly until fat is rendered and chorizo becomes slightly crispy

Cut the ends off of an onion and slice in half. Thinly slice each half using a knife or mandolin. Run the onions under cold water to wash and drain.

Slice nori into thin threads using a knife, and crush chicharon into between two small mixing bowls

Turn off the heat on noodles and add your egg yolk, stirring continuously to emulsify the yolk into the sauce.

Add butter to pan and continue to stir until the butter is melted and noodles become glossy

Portion noodles into 4 individual ramekins and on a large plate place nori, chorizo, red onion, and chicharron into piles.

Serve and enjoy.

In a small mixing bowl combine salt, garlic powder, and cayenne.

On a small baking tray, pat country style ribs dry and season with salt mixture

Heat a saute pan over medium high heat and add vegetable oil. Heat until oil starts to smoke lightly

Sear country ribs 2 - 3 minutes on each side

Once both sides are seared, add butter into pan and baste ribs for 2 - 3 minutes, cut heat on pan, add garlic, and continue to baste for another 2 - 3 minutes

Transfer ribs out of pan and spoon some sauce over ribs.

Place the pan over medium to high heat being careful not to burn the garlic in the pan.

Serve with pineapple relish, nori chips, chicharron and enjoy.

Using a grill grate on your stove burner, char two jalapenos until they are completely blackened. Place into a covered quart container or into a small  mixing bowl and covered with plastic wrap. Allow jalapenos to steam for 5 - 10 minutes.

Remove jalapenos from the container and using a paper towel remove the charred skin from the jalapenos and seeds. Dice the jalapeno and place into a small bowl.

Separate pineapple rings and juice from the can, reserving juice for later

Finely dice pineapples and add to bowl with jalapenos.

In the small mixing bowl with pineapple and jalapeno add your lemon juice, minced garlic, pineapple juice, salt, and black pepper. Stir to incorporate.

Preheat your oven to 350°F (175°C)

Drain 1 can of peaches and slice the peaches in half lengthwise

In a medium bowl mix brown sugar, 2 Tbsp melted butter, and cinnamon.

In a 9” round baking pan coated with cooking spray, spread out your sugar mix, then arrange your peaches on top of that.

In a separate bowl whisk together, flour, sugar, baking powder and salt until combined; then whisk in egg, milk, and remaining butter.

Pour mixture over peaches and bake for 35 - 40 minutes, cool 10 minutes before inverting onto a baking sheet topped with a wire rack.

Once the cake has cooled completely, cut 4 circles using a 4” ring mold.

Pour two cups of orange juice into freezer safe container and place into freezer for 4 hours.

Once juice has completely frozen, scrape the granita using a fork.

Serve and Enjoy