Fried Chicken

Ingredients

• 8 pieces bone-in, skin-on chicken (legs, thighs)

• 1/4 cup Coarse salt

• 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar)

• 2 tablespoon paprika

• 2 teaspoons oignon powder

• 2 teaspoons Coarse salt

A delicious chicken dish served hot.

Brine

Instructions

1. Trim Chicken:
   If desired, trim any excess skin or fat from the chicken pieces.

2. Prepare Brine:
   In a large bowl, whisk together the water, salt, and sugar until dissolved.

3. Add Flavor:
   Stir in the buttermilk (or milk and vinegar mixture), black pepper, paprika, garlic powder, cayenne, and any other favorite spices.

4. Submerge Chicken:
   Place the chicken pieces in the brine. Ensure all pieces are submerged. Cover and refrigerate for at least 4 to 6 hours.

5. Drain and Prep:
   Remove the chicken from the brine and pat dry with paper towels before breading and frying according to your favorite method.

6. Prepare the Chicken:
   Pat the chicken pieces dry with paper towels. Trim any excess skin or fat if desired.

7. Make the Breading:
   In a shallow bowl, whisk together the gluten-free flour, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

8. Bread the Chicken:
   Coat each chicken piece in the seasoned flour mixture, pressing to adhere.

9. Preheat the Air Fryer:
   Set the air fryer to 400°F (205°C) and preheat. Spray the basket lightly with oil.

10. Arrange and Cook:
    Place the breaded chicken in a single layer in the air fryer basket, ensuring the pieces aren’t crowded. Spray the tops lightly with oil. Air fry for 10 minutes, flip the chicken, spray again, and cook for an additional 8–10 minutes, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).

11. Rest and Serve:
    Let the chicken rest for a few minutes before serving hot. Enjoy crispy, juicy, gluten-free fried chicken straight from your air fryer!

Tip: Brining the chicken enhances moisture and flavor. You can brine up to 24 hours for even more tender results.​

Breading

• 1 cup gluten-free all-purpose flour blend (gluten free optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder (optional)

• 1 teaspoon onion powder

• Cooking oil spray

Traditional pea soup

Ingredients

1 1/2 cups whole yellow peas, rinsed and drained

1/4 lb of bacon

2 1/2 cups onions, chopped

2 tbsp butter

1 cup carrots, diced

1 cup celery, diced

6 cups (1.5 litres) water or vegetable broth

3 bay leaves

½ tsp ground savory

Confort food

Instructions

1. In a large pot, cook the bacon over medium heat until browned and some fat is rendered.

2. Add the butter, then sauté the onions, carrots, and celery until soft and fragrant.

3. Add the rinsed yellow peas to the pot and stir to combine.​

4. Pour in the water or vegetable broth.

5. Add the bay leaves and ground savory.

6. Bring to a boil, then reduce the heat and simmer, uncovered, for 1–2 hours, stirring occasionally, until the peas are soft and the soup reaches the desired thickness. Remove bay leaves before serving.

7. Season with salt and pepper to taste, and serve hot with your favorite bread.

This method is adapted from trusted rustic yellow pea soup recipes, ensuring a flavorful and satisfying dish.​
​

Fresh Italian Patsa

Ingredients

• 1 teaspoon Kosher salt (for tomatoes)

• 2 tablespoons salt (for pasta water)

• 1 pound spaghetti pasta gluten free

• 2 pints cherry tomatoes

• 125 g of proscuitto

• 1 teaspoon freshly ground pepper

• 2 tablespoons olive oil (plus more to finish)

• 2 cloves garlic, peeled and smashed

• ½ cup pitted Kalamata olives

• Green onion

• Pinch of red pepper flakes (or to taste)

• 1 cup fresh basil leaves, torn

• 1 cup fresh italian parsley

• ½ cup shaved parmesan cheese

Classic Italian dish

Instructions

1. Bring a large pot of water to a boil and add 2 tablespoons of salt.​

2. Cook the pasta according to package directions until al dente, reserving ½ cup of pasta water before draining.​

3. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.

4. Add smashed garlic and sauté until fragrant but not browned, about 1 minute.​

5. Add cherry tomatoes and 1 teaspoon coarse salt. Cook until the tomatoes soften and begin to burst, about 10 minutes. Gently mash with the back of a spoon for a chunky sauce.​

6. Add fine chopped proscuitto and shopped green onion

7. Add the Kalamata olives, a pinch of red pepper flakes, and freshly ground pepper. Cook for another 2 minutes.

8. Remove the skillet from heat. Add the drained spaghetti to the pan, along with torn basil and iatlian parsley, reserved pasta water. Toss well to combine, finishing with more olive oil if desired.​

9. Serve topped with shaved parmesan cheese and extra basil.

This recipe creates a summery, vibrant pasta dish with fresh cherry tomatoes and classic Italian flavors.​
​

Old-fashioned baked beans

Ingredients

• 2 1/2 cups dry white beans or navy beans

• Soaking water

• 1 cup diced bacon or salt pork

• 1 cup fancy molasses

• 1/4 cup brown sugar

• 1 tsp dry mustard

• 2 tbsp ketchup (optional)

• 1 onion, chopped

• Salt and pepper to taste

• Additional water as needed

Canadian classic

Instructions

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1. Soak beans in water overnight, making sure they're well covered.​

2. Drain and cover beans with fresh water. Boil for 10 minutes, then drain again.​

3. Preheat oven to 300°F (150°C).

4. Pour the beans into a heavy ovenproof dish or bean pot.

5. Add bacon, molasses, brown sugar, mustard, ketchup, chopped onion, salt, and pepper.

6. Mix well, then add enough water to cover the beans.​

7. Cover and bake for 3-6 hours (depending on your beans and oven) until beans are tender, adding extra water if needed so they don’t dry out.​

8. For a thicker sauce, remove the lid for the last 30 minutes of baking.

9. Adjust seasoning and serve hot.​

These beans freeze well, and the flavor improves as they rest, making them ideal for making ahead for gatherings or family meals.
​

Poutine

Ingredients

• 4 large russet potatoes (peeled and cut into 1/4-inch fries)

• Oil for frying (canola or peanut)

• Salt to taste

• 1 1/2 cups white cheese curds (the most essential authentic ingredient)

• Green onion

Canadian dish

Instructions

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1. Make the Fries

   • Soak cut fries in cold water for at least an hour (preferably longer or overnight) to remove excess starch.​

   • Dry the fries thoroughly with paper towels.

   • Heat oil in a deep fryer or large pot to 325°F (163°C) and fry fries in batches until just soft, about 4–5 minutes. Drain on paper towels.

   • Increase oil temperature to 375°F (190°C) and fry the fries again until golden brown and crispy, 2–3 minutes. Drain and season with salt.​

   2. Make the Gravy

   • In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for about 2 minutes until golden.​

   • Add onion powder and cook briefly.

   • Gradually whisk in beef broth and chicken broth. Add the rest of the ingredients. Bring to a simmer and cook, stirring, until thickened to a smooth gravy consistency, 3–5 minutes.

   • Season generously with pepper, and more salt if needed.​

   3. Assemble the Poutine

   • Heap hot fries onto a plate or shallow bowl.

   • Top immediately with cheese curds so that heat from the fries starts to soften them.​

   • Ladle hot gravy generously over the curds and fries.

   • Serve immediately while everything is hot and perfect.

   Poutine is best enjoyed fresh, with the cheese curds just starting to melt but still squeaky and the fries crispy under the gravy.
   ​

• 6 tablespoons unsalted butter

• 1/4 cup gluten free all-purpose flour

• 4 cups beef broth

• 1 teaspoon onion powder

• 1/4 cup of worcestershire sauce

• 1/2 cup of ketchup

• 1/4 cup of soya sauce

• 1 tbs of dijon mustard

• Freshly ground black pepper

• Salt to taste

Homemade gravy

Blueberry cheese cake gluten free

Ingredients

Crust

• 2 cups ginger cookies gluten free

• 1/2 cup unsalted butter, melted

• 2 tablespoons sugar

Cheesecake Filling

• 24 oz cream cheese, softened (about 3 packages)

• 1 1/4 cups powdered sugar

• 3 tbs of sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

Blueberry Topping

• 3 cups blueberries (fresh or frozen)

• 1/2 cup maple sirop

• 1 pouch of gelatine

huuuuuuummmmmmm

Instructions

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1. Prepare the Crust

   • Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined.​

   • Press mixture into the bottom of a parchment-lined 9-inch springform pan.

   • Chill in the refrigerator while you prepare the filling.

   Prepare Cheesecake Filling

   • In a large bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth and creamy.

   • Fold in whipped topping or whipped cream gently until combined.​

   • Spread mixture evenly over chilled crust and return to refrigerator.

   Make Blueberry Topping

   • In a saucepan, combine blueberries, maple sirop

   • Simmer over medium heat until berries burst and sauce thickens (about 10 minutes). Let cool.

   • Read the instruction for the gelatine

   • Pour blueberry topping over the cheesecake layer.​

   Final Steps

   • Chill cheesecake for at least 3–4 hours (preferably overnight) to set.

   • Slice and serve straight from the fridge for best texture.

   This dessert is tangy, creamy, and full of blueberry flavor without the need for baking—just set, chill, and enjoy

Clafoutis tofu/ginger

Ingredients

Marinade

• Combine the tofu cubes, soy sauce, water, and ginger in a bowl. Marinate for 1 hour in the refrigerator.​

• 2 leeks, cleaned and sliced

• 350g firm tofu, cut into cubes

• 2 tablespoons soy sauce

• 2 tablespoons water

• 1 tablespoon fresh ginger, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons slivered almonds

• 3 eggs

• 3 tablespoons gluten free all-purpose flour

• 250ml milk (or plant-based milk)

• 1 teaspoon ground Sichuan pepper

• Salt, to taste

• 2 tablespoons sesame oil

• 1/2 cup grated cheese (cheddar, swiss, or plant-based)

• Butter for greasing the dish

Creamy an savory

Instructions

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1. Preheat oven to 350°F (180°C).

2. In a skillet, heat olive oil over medium. Cook the leeks for 5 minutes until softened. Add garlic and ginger, stirring until fragrant and the leeks are fully tender (approximately 10-15 minutes). Set aside.​

3. Drain the tofu, reserving the marinade. In the same skillet, brown the tofu for 5 minutes. Add the reserved marinade and cook until most of the liquid is absorbed.

4. Return the leeks and add slivered almonds to the tofu. Mix well, remove from heat.​

5. In a mixing bowl, whisk flour and eggs together, then stir in milk, salt, and Sichuan pepper. Mix thoroughly and add a drizzle of sesame oil.​

6. Pour this mixture over the leek-tofu-almond combination. Mix gently.

7. Grease a pie or tart dish with butter. Transfer the mixture in. Top with grated cheese.

8. Bake for 40 minutes, until golden and set. Let cool a few minutes before serving.​

This savory clafoutis blends creamy, aromatic flavors enhanced by ginger, Sichuan pepper, and sesame for a unique and delightful dish.​

Tofu General Tao

Ingredients

For the Crispy Tofu

• 1 lb firm tofu, pressed and cubed

• 2 teaspoons soy sauce or liquid aminos

• 1/2 teaspoon garlic powder

• Pinch sea salt and black pepper

• 2 teaspoons cornstarch

• 2 teaspoons sesame oil or neutral oil

For the Sauce

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1/2 teaspoon fresh grated ginger

• 1/4 cup soy sauce

• 1/4 cup brown sugar or coconut sugar

• 2 tablespoons hoisin sauce

• 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)

• 1 tablespoon rice vinegar

• 1/2 cup water

• 1/2 cup vegetable broth

• Optional: 1/4 teaspoon red pepper flakes or whole chilis

• Sesame seeds, scallions, for garnis

This dish is rich, umami, and perfectly balanced between savory, sweet, and spicy notes

Instructions

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1. In a bowl, toss tofu cubes with soy sauce, garlic powder, salt, pepper, and cornstarch until evenly coated.​

2. Heat sesame oil in a pan over medium-high. Fry tofu until crisp and golden on all sides (about 8 minutes). Set aside.​

3. In the same pan, add more oil and sauté garlic and ginger for 2 minutes.​

4. Add soy sauce, brown sugar, hoisin, cornstarch slurry, rice vinegar, water, and vegetable broth to the pan. Whisk and bring to a boil, then simmer 4 minutes until thick and glossy. Add red pepper flakes for heat if desired.​

5. Return the crisp tofu to the sauce and stir to coat. Cook 2-3 minutes until tofu is sticky and well glazed.​

6. Serve hot over rice, sprinkled with sesame seeds and scallions.

This dish is rich, umami, and perfectly balanced between savory, sweet, and spicy notes

Guacamole

Ingredients

Ingredients

• 3 ripe avocados

• 1/2 small onion (yellow, white, or red), finely diced

• 1/2 cup of salsa

• 3 tbs fresh basil, finely chopped

• 2 tbs of fresh cilantro

• 1 jalapeño pepper (seeds removed), finely diced (optional for heat)

• 2 garlic cloves, minced (optional)

• 1 lime, juiced

• 1/2 teaspoon sea salt

Fresh lime juice and perfectly ripe avocados are the keys to great guacamole, and the optional heat from jalapeño rounds out the flavors authentically

Instructions

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1. Slice the avocados in half, remove the pits, and scoop into a mixing bowl.​

2. Mash the avocado with a fork to your preferred consistency (chunky or smooth).​

3. Add onion, tomato, cilantro, jalapeño, garlic (if using), lime juice, and salt to the bowl.​

4. Stir well to combine, taste, and add more salt or lime juice as needed.​

5. Serve immediately with tortilla chips, tacos, or as a topping for your favorite dishes.​

Fresh lime juice and perfectly ripe avocados are the keys to great guacamole, and the optional heat from jalapeño rounds out the flavors authentically

Steak Philly

Ingredients

• 2 pounds French roast beef (thinly sliced, cooked beef roast)

• 2 tablespoons bacon grease or butter

• 1 yellow onion, sliced

• 2 green bell peppers, sliced

• 4 ounces mushrooms, minced (optional)

• 2 cloves garlic, minced

• 1/2 teaspoon sea salt

• 1/8 teaspoon ground black pepper

• 1/2 teaspoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 6 hoagie rolls or sub buns

• 1 cup of Cheez Whiz

This variation keeps the spirit of a Philly cheesesteak while taking advantage of the rich flavor and tenderness of French roast beef.

Instructions

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1. Heat bacon grease or butter in a skillet over medium heat. Sauté onions, peppers, mushrooms, and garlic for about 10 minutes, until the vegetables are tender.​

2. Slice the French roast beef thinly. Add it to the pan with salt, pepper, paprika, and Worcestershire sauce. Stir and warm for about 2–3 minutes.​

3. Return the veggies to the pan with the beef, stir to combine, and heat through for another 5–10 minutes.​

4. Toast hoagie rolls on a griddle or in the oven until golden.

5. Lay cheese slices onto rolls, top with hot meat and veggie mix, and let the cheese melt (optionally, broil sandwiches briefly).​

6. Serve hot, optionally topped with extra cheese sauce.

This variation keeps the spirit of a Philly cheesesteak while taking advantage of the rich flavor and tenderness of French roast beef.

Pork Legs Meatballs (Ragoût de pattes de cochon)

Ingredients

• 2 pork hocks (legs), cleaned and cut (turkey can be a great substitut

• 1 lbs ground beef

• 1 lbs ground pork

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup breadcrumbs

• 2 eggs

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp ground nutmeg

• Salt and black pepper, to taste

• 1 tbsp butter

• 2 bay leaves

• 1 tsp juniper berries (optional)

• 1 carrot, chopped

• 1 celery stalk, chopped

• 8 cups water (or enough to cover hocks)

• 1/2 cup gluten free all-purpose flour (for thickening)

This variation keeps the spirit of a Philly cheesesteak while taking advantage of the rich flavor and tenderness of French roast beef.

Instructions

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1. Prepare pork legs: In a large pot, brown pork hocks in butter, season with salt and pepper. Add onion, garlic, bay leaves, juniper berries, carrot, celery. Cover with water, bring to a boil, reduce heat and simmer about 4 hours until tender. Remove hocks, cool, remove rind and bones, reserve meat and strained broth.​

2. Browned flour: Toast flour in a dry pan, stirring continuously until golden brown. Set aside.​

3. Meatballs: In a bowl, combine ground beef and pork, breadcrumbs, eggs, cinnamon, cloves, nutmeg, salt, pepper, and onion. Mix well, form into small balls. Brown in a skillet with a little butter or oil.​

4. Assembly: Return hock meat and meatballs to the pot with reserved broth. Bring to a gentle boil, then reduce to a simmer for 30 minutes.​

5. Thicken: Mix browned flour with a bit of broth, whisk into the pot. Simmer until sauce is thick and rich, about 20 minutes, stirring often.​

6. Serve hot with boiled potatoes or good Quebec rye bread.

This stew is a deeply flavorful comfort food with aromatic pork, soft meatballs, and velvety, dark gravy

Creamy Mash Potatos

Ingredients

• 3 lbs Yukon Gold or russet potatoes, peeled and cut in chunks

• 3/4 cup butter (plus more for topping)

• 1 (8-oz) package cream cheese, softened

• 1/2–3/4 cup half-and-half or whole milk

• 1/2 teaspoon seasoned salt (or to taste)

• 1/2 teaspoon black pepper (or to taste)

• Chives or parsley for garnish (optional)

These potatoes are creamy, buttery, and hold their rich, smooth texture exceptionally well.

Instructions

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1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

2. Bring to a boil and cook until fork-tender (about 20–25 minutes).

3. Drain the potatoes well and return to the pot. Place the pot back on low heat to help evaporate any remaining moisture, then mash thoroughly.​

4. Add butter, cream cheese, and about 1/2 cup of half-and-half or milk. Mash until the mixture is smooth and creamy.​

5. Season with seasoned salt and pepper. Stir to combine and add more milk as needed for preferred consistency.

6. Scoop into a serving bowl, top with extra pats of butter and chopped chives or parsley.

These potatoes are creamy, buttery, and hold their rich, smooth texture exceptionally well.

Cod Meuniere

Ingredients

• 1 lb (450 g) cod fillets

• 4 tbsp unsalted butter

• 2 tbsp cooking oil (neutral, for frying)

• 2 eggs (beaten, for dredging)

• 4 tbsp all-purpose flour

• Salt and pepper

• 1 tbsp fresh lemon juice

• 1 tbsp capers (optional but classic)

• 1½ tbsp chopped fresh parsley

For a classic cod meunière with a burst of fresh lemon

Instructions

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1. Cut cod into serving portions, pat dry, and season both sides with salt and pepper.​

2. Set out two shallow bowls: one with flour and one with beaten eggs. Dredge each cod piece first in flour, shake off excess, then dip in the egg wash.​

3. Heat the oil in a skillet over medium heat. When hot, add cod fillets and pan-fry about 4–5 minutes per side until golden and just cooked through.​

4. Remove fish and let rest on a plate.

5. In a clean skillet (light-colored if possible), melt the butter on low heat. Once melted, let it cook until lightly browned and nutty-smelling (about 3 minutes), then immediately remove pan from the heat.​

6. Whisk in lemon juice, season lightly with salt and pepper. Stir in capers and chopped parsley.​

7. Plate the cod, spoon the brown butter sauce over the top, and garnish with extra parsley and capers.

This results in a crisp, delicate breaded fish in a rich and aromatic sauce with a burst of fresh lemon.For a classic cod meunière, season cod fillets, dredge in flour, and pan-fry in butter until golden, then finish with a brown butter, lemon, parsley, and caper sauce

All-Natural Peanuts Butter

Ingredients

• 2–3 cups roasted, unsalted peanuts

• 1/2 teaspoon sea salt (optional)

• 2 teaspoons honey or maple syrup (optional)

Breakfast at is best

Instructions

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1. Roast the peanuts unsalt 15-20 minutes on a baking plate at 350°F

2. Add roasted peanuts to a food processor. Process for 4–10 minutes, scraping down the sides occasionally. The peanuts will first crumble, then clump, and eventually become smooth, creamy butter.​

3. Taste and add sea salt or sweetener as desired, then process for another 30 seconds.

4. For crunchy style, add up to 1/2 cup more peanuts at the end and pulse briefly.​

5. Spoon into a clean, airtight jar and let cool fully before sealing. Refrigerate for up to 1 month.​

Roasted peanuts provide a naturally sweet, nutty flavor and a satisfying, spreadable texture—perfect for toast, oat bowls, or snacks

Asparagus Roast On BBQ

Ingredients

• 1 bunch thick asparagus, trimmed

• 1 tablespoon extra virgin olive oil

• 1 teaspoon kosher salt (or to taste)

• 1/2 teaspoon freshly ground black pepper (or to taste))

Taste the flavor

Instructions

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1. Preheat your grill to medium-high (about 350–400°F / 175–200°C).​

2. Snap or cut off the woody ends from each asparagus spear.

3. Place asparagus in a shallow dish or on a tray. Drizzle with olive oil and toss to coat evenly.

4. Sprinkle with salt and black pepper, tossing again for even seasoning.​

5. Arrange spears perpendicular to the grill grates to prevent them from falling through.

6. Grill, lid closed, for 6–10 minutes, rolling occasionally with tongs, until tender and lightly charred.​

7. Remove from grill and serve immediately. For extra flavor, add a squeeze of lemon juice.

This classic approach lets the sweet, smoky taste of grilled asparagus shine with a simple and healthy touch

Smoked Turkey

Ingredients

• 1 gallon water

• 3/4 coarse salt

• 2 medium onions, chopped

• 15 peppercorns

• 4 bay leaves

• 1 (14-16 lb) turkey, trussed with giblets and neck removed

No more dryness

Instructions

Step 1: Brine the Turkey

1. Pour into a large container. Add, water, onions, peppercorns, bay leaves. Whisk to combine.

2. Add turkey and ensure it is fully submerged. Weigh down with plates if needed. Refrigerate for 24 hours (up to 48 hours for extra flavor).​

Step 2: Prepare and Smoke

1. Remove turkey from brine and rinse thoroughly under cold water, inside and out. Pat dry with paper towels and let rest at room temp for 45 minutes.

2. Preheat smoker to 275°F (135°C).

3. Lightly coat turkey in oil or melted butter to help crisp the skin. Add a rub if desired.​

4. Place turkey in smoker. Smoke for 4–4.5 hours (14-lb bird) or until thigh meat reaches 160–165°F. Smoking times: 21–23 minutes/lb at 225-235°F, less time at higher temps.​

5. Wrap turkey in foil and let rest for 30 minutes before slicing. Internal temp will rise to the safe 165°F.​

The brine guarantees moist meat and smoky, herbal flavors that make this turkey the highlight of any feast

Eggs Benedict

Ingredients

• For the Hollandaise (Sauce)

  • 4 egg yolks (very yellow yolks give golden sauce)

  • 1 tablespoon lemon juice

  • 1/2 cup (1 stick) unsalted butter, melted and warm

  • Pinch salt

  • Pinch cayenne or paprika (optional)

  For the Benedict

  • 4 English muffins, split and toasted

  • 8 eggs, poached to preference

  • 8 slices Canadian bacon or ham (optional)

  • Chives or parsley, for garnish

Sunday morning sunshine

Instructions

Hollandaise in the Food Processor

1. Melt the butter gently—you want it fully liquid and warm but not bubbling hot.​

2. Place the yolks and lemon juice in the food processor (or blender) and pulse for a few seconds until just combined.​

3. With the machine running, drizzle in the melted butter very slowly until all is incorporated and the sauce looks thick, rich, and glossy (as the emulsion forms).​

4. Season with salt and cayenne or paprika. If too thick, whisk in a teaspoon of warm water.

Assembling Eggs Benedict

1. Toast English muffins and lay on plates. Warm the ham or bacon and top each half.

2. Poach eggs to your preferred doneness and drain briefly.

3. Place a poached egg on each muffin half, then spoon over the Hollandaise sauce.

4. Garnish with chives or parsley and serve immediately.

With golden egg yolks and slow-streamed melted butter, the hollandaise becomes beautifully yellow and luxurious—perfect for classic eggs Benedict. Here's how to make a classic eggs Benedict using yellow egg yolks and a food processor with melting butter for silky Hollandaise

Thai Soup

Ingredients

• 1 tablespoon olive oil or coconut oil

• 1 small onion, chopped

• 1 teaspoon ginger, grated

• 3 cloves garlic, minced

• 3 tablespoons Thai curry paste (red or green)

• 4 cups chicken or vegetable broth

• 1 can (13.5 oz) coconut milk

• 2 cups cooked chicken (shredded) or tofu/veggies

• 3.5 oz rice noodles (optional)

• 1 lime (juice plus wedges for serving)

• 1 handful Thai basil, torn

• 1 handful fresh cilantro, chopped

• Salt and pepper, to taste

Goodbye chilly days

Instructions

1. In a large pot, heat the oil, then sauté onion for 5 minutes.​

2. Add ginger, garlic, and curry paste. Cook 30 seconds to 1 minute until fragrant.​

3. Add broth, coconut milk, chicken or tofu/veggies, and noodles. Bring to a gentle boil.​

4. Reduce heat; simmer for 10 minutes.​

5. Season with salt, pepper, lime juice, basil, and cilantro. Garnish with more herbs and lime wedges.

This soup is creamy, spicy, and full of classic Thai flavor—ideal for chilly days or anytime comfort food cravings strike.A Thai soup made with curry paste is typically creamy, spicy, and aromatic. Here’s a basic recipe using red curry paste for a rich, flavorful meal

Beef Jerky

Ingredients

Marinade

• 2 pounds beef (eye of round, top round, or flank steak, sliced thin against the grain)

• 1/2 cup red wine

• 1/4 cup Worcestershire sauce

• 1/4 cup soy sauce

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)

Rub

• Any sweet rub

Best snack ever

Instructions

1. Slice beef into 1/4-inch strips, trimming all visible fat.

2. In a large bowl, combine red wine, Worcestershire sauce, soy sauce, brown sugar, salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes.​

3. Whisk well. Add meat strips and toss to coat evenly.

4. Cover and marinate in the fridge for at least 6 hours, preferably overnight for best flavor.​

5. Preheat your smoker to 175-185°F (79-85°C).

6. Remove beef from marinade, pat dry with paper towels, and lay strips in a single layer on smoker grates or wire racks.

7. Smoke for 2–4 hours, checking for doneness every 30 minutes. Jerky should be firm, slightly pliable, and dry to the touch.​

8. Cool to room temperature before storing in sealed bags or jars.

This marinade’s depth— thanks to the wine and sauces— creates smoky, savory jerky perfect for snacking or gifting.Here’s a classic smoked beef jerky recipe using red wine, Worcestershire sauce, and soy sauce for a balanced, flavorful marinade. This combination gives a savory, slightly tangy jerky with great depth and tender chew