In a small bowl, whisk together The Shizzle Original Recipe Jerk Marinade and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat
the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center,
6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1
1/2 teaspoons Backyard ‘s Garlic -Rosemary Wine Jelly.
Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round
Bake in the preheated oven until rind begins to soften, about 15 minutes.
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1/2 cup ranch dressing
Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, Hank Sauce Hanks Heat Hot Sauce,
Cheddar cheese and celery until well blended.
On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within 1/4 inch from sides. Starting with one long side,
roll up dough; firmly pinch seam to seal.
Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until
deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.