4 Slices Bacon 2 Slices Liverwurst 8 Slices Turkey, Deli Sliced

1. Cook your bacon to desired doneness.
2. Lay 2 slices of your deli turkey out, overlapping each other. Cut your liverwurst into strips. Place bacon and strips of your bacon and liverwurst on top and roll up.

1 LB Ground Beef 1 tsp Salt Pinch Black Pepper 8 oz Cream Cheese Pork Rind Cumbs

1. Add the ground beef to a pan that’s set over medium high heat. Season with the salt and pepper and cook until the beef is browned.
2. Place the cooked ground beef with the grease and cream cheese into a food processor and process for about 30 second (or longer if you want it to be smoother). Place this into a bowl and refrigerate for at least 30 minutes and up to 4 hours.
3. Place at least 1 cup of pork rind crumbs into a bowl. Use a cookie scoop or use your hands to make bite-sized balls of the beef and cream cheese mixture and place it into the pork rinds. Coat evenly and repeat until finished.

4 Large Eggs 2 Tbsp + 1 tsp Sour Cream 1/2 tsp Taco Seasoning + more for topping (Taco Seasoning Recipe Below) 1 1/2 tsp Hot Sauce 3 Tbsp Pork Rind Crums 1 oz Cheddar, Shredded 1/2 Avocado, diced (OPTIONAL)

1. Set a pan of water that is one knuckle deep over medium high heat. Bring to a boil. Once boiling, place the eggs gently into the pan and cover with a lid. Let steam for 12 minutes. While the eggs are steaming, get a bowl and add ice water. After 12 minutes, remove the eggs from the pan and place into the ice bath. Let sit in the ice bath for 5 minutes before peeling.
2. Split the eggs in half and add the egg yolks to a bowl along with the sour cream, taco seasoning, and hot sauce. Mix thoroughly with a fork and taste for seasoning.
3. Spoon the egg yolk mixture back into the eggs. Top each egg with some of the pork rind crumbs, and diced avocado.

Taco Seasoning 1/2 tsp Granulated Garlic 1/2 tsp Granulated Onion 1 tsp Cumin 1 Tbsp Chili Powder 1/8 tsp Oregano 1 tsp Salt 1/4 tsp Black Pepper

2 LB Boneless Skinless Chicken Thighs 1 1/2 tsp Salt 1 tsp Smoked Paprika 1/2 Cup Water or Chicken Broth 3 oz Monterrey Jack, Shredded 4 oz Sharp Cheddar + more for topping, Shredded

1. Season the chicken with the salt and smoked paprika. Place into an instant pot along with the water and set to pressure cook, 20 minutes, high pressure (Please follow the directions for your specific pressure cooker).
2. Once the chicken has finished, separate the chicken and broth. Shred the chicken with a couple of forks or tongs.
3. Preheat the oven to 450°F. Add the cheese to an oven safe non-stick dish along with half of the cooked chicken. Mix these to combine. Top with a little more cheese and place into the oven for 10 minutes or until golden brown on top. Let cool for 5 minutes before enjoying.