Airfryer Mushrooms

Ingredients:
8 oz. mushrooms , washed and dried
1-2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon soy sauce or Worcestershire sauce
Kosher salt , to taste
black pepper , to taste
1 tablespoon chopped parsley

Directions:
If using small to medium mushrooms, cut in half. For large mushrooms, cut them into
quarters.
Add mushrooms to bowl then toss with oil, garlic powder, soy/Worcestershire sauce,
salt and pepper.
Air fry at 380°F for 10-12 minutes, shaking and stirring about halfway through. If you're
cooking a lot of mushrooms, stir about three times for even cooking.
Greek Chicken Marinade
Ingredients:
½ cup olive oil
5 cloves garlic (minced)
2 lemons (juiced)
1 lemon (zested)
1 tablespoon fresh thyme (chopped)
1 tablespoon fresh oregano (chopped)
1 tablespoon fresh parsley (chopped)
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 large chicken breasts

Directions:
Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice,
lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black
pepper) to a large shallow mixing bowl. Mix well to combine.
Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in
the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set
grill to medium-high heat.
Grill the chicken. Remove the chicken from the marinade and place directly on the grill.
Discard remaining marinade. Cover the grill and allow chicken to cook for approximately
5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2
minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or
longer), or until the thickest part of your chicken registers 160 degrees F. with a digital
meat thermometer.
Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean
plate. Tent with foil and allow to rest for 5 minutes before slicing and serving.
Salted Caramel Galette
Ingredients:
1 ½ cups all-purpose flour (spoon & leveled), plus more for work surface
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
¼ cup ice cold water
FILLING
2 – 3 large apples, peeled and sliced into ¼ inch slices (about 4–5 cups slices)
¼ cup packed light or dark brown sugar
1 and ½ tablespoons all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salted caramel sauce
egg wash: 1 large egg beaten with 1 tablespoon milk

Instructions:
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a
pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-
sized crumbs. Add the water and stir until the flour is moistened. Add 1 more
Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a
lightly floured work surface until it all comes together. Shape the dough into a ball and
flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and
up to 3 days (or freeze up to 3 months).
As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice,
cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough
is ready. I usually cover it and keep in the refrigerator during this time.
Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone
baking mat. Set aside.
On a lightly floured work surface, roll the dough into a 12-inch circle. Trim the rim of the
circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch
border all around. Gently fold the edges of the dough over the apples, overlapping the
dough as necessary. Press gently to seal the edges. Drizzle 3 tablespoons of salted
caramel over the filling (not the crust). Brush the crust edges with egg wash and
sprinkle the whole thing with walnuts, if using.
Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow
to cool on the baking sheet for 10 minutes before slicing and serving.
Serve with extra salted caramel sauce drizzled on top.
Cinnamon Rolls
Ingredients:
FOR THE DOUGH:
1 cup warm milk (about 115 degrees F)
2 ½ teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter (Melted, but make sure it isn't over 110º Fahrenheit. Just softened
is fine.)
½ cup granulated sugar
1 teaspoon salt
4 ½ cups all-purpose flour (divided)
FOR THE FILLING:
½ cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
½ cup heavy cream (for pouring over the risen rolls)
FOR THE FROSTING:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
½ tablespoon maple extract (or vanilla)

Instructions:
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and
mix using the beater blade just until the ingredients are barely combined. Allow the
mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a
dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough
should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be
tempted to add more flour at this point. We generally add about 4 ½ cups, but start with
4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the
greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on
the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the
dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not
allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the
soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and
sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the
rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Preheat the oven to 375 degrees.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it
cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to
soak down in and around the rolls.
Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the
center rolls are cooked through. Note…the time will vary based on how big the rolls are,
what type of pan, how close the rolls are packed, etc. They could take up to 25-27
minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely
with foil for the remaining baking time.
While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer.
Blend well.
Add in your favorite extract and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
Coconut Ice-cream
Ingredients:
6 egg yolks
¾ cup sugar
1 cup sweetened shredded coconut (loosely packed )
1 cup half-and-half
1 cup heavy cream
1 cup light coconut milk (canned)
14 ounce can coconut cream

Instructions:
In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Set
aside.
Add the coconut to a medium sized heavy saucepan and set over medium-high heat.
Stir the coconut until it begins to brown, about 7 minutes, but do not allow to burn. Add
the half and half, heavy cream, coconut milk, and coconut cream and bring to a simmer.
You want to scald the mixture without it coming to a boil. Just before it starts to boil, turn
the heat off.
Slowly pour the hot coconut milk mixture into the yolk mixture, starting with a small
amout at first, whisking constantly. Once you've added enough to warm the egg mixture,
add a little more, always whisking, until everything has been combined and well mixed.
Then pour the mixture back into the pan.
Set over medium-low heat and cook, stirring slowly and continuously, until the custard
thickens. You know its done if you can wipe your finger across a coated spatula and it
leaves a trail. This takes about 5 minutes. Do not allow the custard to boil.
Pour the custard into a clean bowl and place over an ice bath to cool while occasionally
stirring to mix the hot with the cool. Refrigerate the custard until cold, at least 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s
instructions. Make sure your container has been frozen at least over night prior to
starting.
Transfer the ice cream to a container, cover and freeze until firm, at least 4 hours.
Makes about 1 quart.
When toasting the coconut, take extra care to stir constantly to prevent burning. It can
go from golden brown to burnt quickly, so never leave it unattended.
I used a mixture of half and half with heavy cream as well as light coconut milk with
coconut cream. I found this to be the perfect combination and balance for a rich and
creamy ice cream without it being too heavy. You can modify the proportions depending
on your preferences and the recipe will still work.
To prevent ice crystals, a tablespoon of vodka or coconut flavored rum can be added to
the mixture prior to freezing.
Homemade ice creams need a good 10-15 minutes to sit on the counter after freezing
to soften before serving.
Pork Chops
Ingredients
FOR THE PORK CHOPS:
4 thick-cut boneless pork chops
Olive oil
FOR THE HOUSE SEASONING:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil

Directions
PREPARE THE HOUSE SEASONING:
Mix ingredients together and store in an airtight container for up to 1 year.
PREPARE THE PORK CHOPS:
Pat the meat dry. Rub each chop with olive oil and sprinkle with House Seasoning, to
taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning on each side of
each pork chop).
GRILL THE PORK CHOPS:
Heat coals, gas grill, or grill pan to medium-high heat. Brush grates with oil to prevent
sticking. Place meat on the grill and cook for about 5-6 minutes per side (for thick
boneless chops) or refer to the cooking time chart above for other cuts. The pork is
done when it reaches an internal temperature of 145 degrees F.
Let rest 5 minutes before serving.
Caramel Apple Cake
Ingredients:
TOPPING
¼ cup butter or margarine
2/3 cup packed brown sugar
½ teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
CAKE
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup granulated sugar
½ cup butter or margarine, softened
2 eggs
½ teaspoon vanilla
¼ cup milk
Whipped Cream
1 cup whipping cream
2 tablespoons granulated sugar

Directions:
Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking
spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in
brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour
into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping
tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set
aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer
on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time,
until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating
after each addition until smooth. Spread batter over apple wedges in brown sugar
mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on
cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high
speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating
until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside
down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped
cream. Store cake loosely covered.
Pumpkin Cake
Ingredients:
CAKE
2 large eggs
1 cup granulated sugar
1 cup pumpkin puree
1/2 cup canola or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, or to taste
FROSTING
6 ounces cream cheese, softened (lite okay)
1/4 cup (half of 1 stick) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt, or to taste

Directions:
Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking
spray; set aside.
To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and
whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t
overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for
about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick
inserted in the center comes out clean or with a few moist crumbs, no batter.
Set cake aside on a cooling rack to cool completely before frosting it so the frosting
doesn’t melt.

To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter,
confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an
electric mixer (or use the paddle attachment of a stand mixer).
Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a
spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for
at least 2 weeks).
Challah
Ingredients:
3/4 tbsps (or 2 1/4 tsps) of active dry yeast
1/2 tablespoon plus 1/4 cup sugar
14 tbsps (or 3/4 cup + 2 tbsps) lukewarm water
1/4 cup vegetable oil, more for greasing bowl
2 large eggs plus 1/2 of a large egg
1/2 tablespoon salt
4 to 4 1/4 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Directions:
In a large bowl, dissolve yeast and 1/2 tablespoon sugar in 14 tbsps lukewarm water.
Once the yeast mixture looks slightly foamy (about 5 minutes), whisk oil into yeast, then
beat in 2 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When
dough holds together, it is ready for kneading. (You can also use a mixer with a dough
hook for both mixing and kneading.)
Turn dough onto a floured surface and knead until smooth, for about 5 minutes or so.
Be sparing with the amount of flour you use to flour the surface. If the dough starts to
become tacky again, you’ve gone too far, so stop kneading.
Clean out bowl and grease it, then return dough to bowl. Cover bowl with plastic wrap
and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise
in an oven that has been warmed to 150 degrees then turned off. Punch down dough,
cover and let rise again in a warm place for another half-hour.
Use a cooking spray or a thin spread of oil to grease the surface you’re working on so
the dough does not stick. Adding flour to the countertop at this point will add
unnecessary flour to your dough and make the finished product stodgy and dense.
To make a 6-braid challah, either straight or circular, take half the dough and form it into
6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2
inches wide.
Place the 6 in a row, parallel to one another. Pinch the tops of the strands together.
Move the outside right strand over 2 strands. Then take the second strand from the left
and move it to the far right. Take the outside left strand and move it over 2. Move
second strand from the right over to the far left. Start over with what is now the outside
right strand. Continue this until all strands are braided. For a straight loaf, tuck ends
underneath. For a circular loaf, twist into a circle, pinching ends together. Place braided
loaf on a greased cookie sheet or lined with parchment paper.
Beat remaining egg and brush it on loaves. Either freeze the bread or let rise another
hour in refrigerator if preferred.
To bake, preheat oven to 375 degrees and brush loaves again. Then dip your index
finger in the egg wash, then into poppy or sesame seeds and then onto a mound of
bread. Continue until bread is decorated with seeds.
Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack for 2-
3 hours or until completely cool to the touch.
Raspberry Almond Crumb Cake
Ingredients:
1 and 1/3 cups all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
½ cup full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
¾ teaspoon almond extract

Topping:
¼ cup all-purpose flour
¼ cup packed light or dark brown sugar
¼ teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1 heaping cup fresh or frozen raspberries (do not thaw)
¾ cup sliced almonds
optional: confectioners’ sugar for dusting

Instructions:
Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set
aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk
attachment, beat the butter and granulated sugar together on high speed until smooth
and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl
with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond
extract. Beat on medium-high speed until combined. The mixture may look curdled;
that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the
mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter
will be thick. Spread into prepared pan. Set aside.
Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon
together. Stir in the melted butter until crumbs form.
Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced
almonds on top.
Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done
when a toothpick inserted in the center comes out clean. If you find the top of the cake
is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few
minutes before slicing. Serve with a dusting of confectioners’ sugar.
Caramel Ice-cream
Ingredients:
1 ¼ cups granulated sugar
2 cups heavy cream
1 cup whole milk
⅛ teaspoon fine sea salt
6 large egg yolks
¼ teaspoon flaky sea salt

Directions:
In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water,
swirling skillet frequently, until sugar turns brown in color.
Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until
caramel melts and cream mixture is completely smooth. Remove pot from heat. In a
separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot
cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the
back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover
and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Sprinkle flaky
sea salt into base during the last 2 minutes of churning. Serve directly from the machine
for soft serve, or store in freezer until needed.

Note:
Be aware that the steps for the caramel may leave you thinking you've messed up when
you haven't. Initially the sugar and water turn liquid and simmer, then the liquid dries up
and leaves thick crumbly sugar, then the mixture begins to melt again and turn brown.
This process can take a while. At this point you add the cream, the caramel seizes up
and solidifies, but with continual cooking it melts and flavors the cream mixture.
Chocolate Pie
Ingredients
1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Directions
Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges
decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment
paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove
the foil and weights and bake for about 5 minutes longer, just until the crust is dry but
not browned.
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated
milk, vanilla and salt until smooth.
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set
around the edges but a little jiggly in the center. Cover the crust with strips of foil
halfway through baking. Transfer the pie to a rack and let cool completely before cutting
into wedges. Serve with whipped cream.
Pork Chops in a Dijon Sauce
Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
¼ cup chopped green onions or shallots
½ cup dry white wine
¾ cup chicken or veal stock
½ cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Directions:
Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and
pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat
slightly if chops brown too quickly.
Remove chops to a platter and pour off most of the fat. Add green onions or shallots
and cook over medium-high heat until softened, about 1 minute. Add wine and bring to
a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan.
Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20
minutes.
Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and
boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more,
until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and
the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce
over the chops and serve.
Smoked Pork
Ingredients
8 lb bone-in pork shoulder these may also be labeled as pork butt
olive oil
water
DRY RUB
1/4 cup light brown sugar packed
2 Tbsp black pepper coarsely ground
2 Tbsp kosher salt
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp dried minced onions
1 tsp cayenne pepper
SPRITZ
1/4 cup apple juice
1/4 cup apple cider vinegar
Instructions

Directions
Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry
would work as well.
Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees.
Fill an 8x8" baking dish, or other baking dish with water and set aside to add later. I like
to use a foil dish for this, since I won't care if it gets messed up.
PREPARE THE PORK SHOULDER
Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and
cayenne) in a small bowl and stir with a fork to combine.
Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive
oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the
shoulder should be covered). There's no better tool for this than your hands, so if you're
squeamish about touching raw meat, use a pair of disposable gloves.
SMOKE THE PORK
Add baking dish filled with water to smoker, on the grate on one side of the smoker.
Fill a small spray bottle with the apple juice and apple cider vinegar and set aside. Every
hour you're going to open up the smoker and completely spritz the pork shoulder.
Place pork shoulder on the grate and close the lid. Keep the smoker temperature
around 250-275 F degrees while smoking during these first several hours. Smoke for
approximately 4 hours, spritzing with the spray bottle every hour.
Check the internal temperature of the pork shoulder using a meat thermometer. By this
time, the pork should be at LEAST 145 F degrees.
Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil
or peach paper.
Place pork back into smoker and lower temperature to 225 F degrees. Smoke pork
about another 4 hours, but do not spritz during this stage of cooking.
Check the internal temperature of the pork shoulder using a meat thermometer. You're
looking for your pork shoulder to be about 200 F degrees. 195-205 F degrees is a good
range for making amazing pulled pork!
Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. Keep
the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my
oven (turned off).
Chicken Saag
Ingredients:
THE ONION PASTE
2 cups onions – coarsely chopped
2 tbsp vegetable oil
1 cup water
SAAG
6 boneless, skinless chicken thighs cut into 3 pieces per thigh.
1 tsp cumin powder
2 tsp coriander powder
½ tsp turmeric
1-2 tsp mild kashmiri chili powder
1 ½ tsp kasoor methi – dried fenugreek leaves
1 ½ tsp garam masala
1 tsp kosher salt – use a bit less if you are using table salt
2 tbsp garlic ginger paste
1 tbsp tomato paste diluted to the consistency of tomato sauce
4 oz frozen spinach (frozen weight) thawed and drained
4 tbsp vegetable oil

Instructions:
Place the sauteed onions, 2 tbsp vegetable oil and 3/4 cup of warm water in a blender
and puree until smooth. Set aside.
In a small bowl, combine the cumin, coriander, turmeric, garam masala, Kashmiri chili
powder, kasoor methi and salt. This is your spice mix.
Heat 3 tbsp vegetable oil in a pot over medium heat until it shimmers.
Add the garlic ginger paste and cook until it stops spluttering.
Turn the heat to medium low. Add the spice mix and stir continuously until it starts to
smell really good – around 30-40 seconds. Watch it carefully. If you burn the spices at
this point you have to start over.
Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for
1 minute.
Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for
3-4 minutes. Don’t worry if it seems a bit dry. The chicken will release juices as it cooks
and you should be left with a nice amount of sauce.
Turn the heat down to medium low. Add the chicken and stir. Cover and simmer until
the chicken is done. It’s done when you measure the internal temperature and it says
170F, about 12-15 minutes. There’s no other way to really tell when chicken is cooked.
Get an instant read thermometer if you haven’t already bought one. Just do it! That’s
what the pros do.
Add the thawed spinach and stir to distribute it. If the curry is a bit thick add a bit of
water or chicken stock and stir. Let the chicken saag simmer another minute or so.
Taste for salt and adjust as needed.
Butter Curry
Ingredients
Chicken Marinade:
1 tablespoon ginger, minced
5 cloves garlic, minced
2 teaspoons salt
¼ teaspoon black pepper
1 teaspoon red chili pepper
2 teaspoon garam masala
2 teaspoon cumin
2 teaspoon coriander
1 teaspoon tumeric
1 cup yogurt
3 teaspoons lemon juice
2 tablespoons vegetable oil

Sauce:
4 tomatoes
½ red onion
1 tablespoon garlic
1 tablespoon ginger
1 bunch fresh cilantro
2 teaspoon coriander
2 teaspoon cumin
2 teaspoon garam masala
1 teaspoon red chili pepper
2 teaspoon salt
3 cups water
1½ cups cashew nuts
1 cup cream
2 tablespoon butter

Directions
Mix the ingredients for the marinade. Chop the chicken and marinade it.
In a pot, melt oil and butter. Cook the chicken till brown. Place in a bowl for later.
In a pot, melt oil and butter. Add chopped red onion. Sauté. Add the ginger and the
garlic. Sauté. Add tomatoes. Sauté. Add the chopped cilantro.
Add coriander, cumin, garam masala, red chili pepper, and salt. Stir.
Add water and stir. Add the cashew nuts.
Use a blender (or immersion blender) to blend the sauce.
Add the cooked chicken.
Add the cream and stir.
Add butter and stir.
Onion Rings
Ingredients
1 egg
¼ cup vegetable oil
1 cup milk
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
2 large onions, sliced
½ cup flour (for coating)
Oil (for frying)

Directions
1. Mix egg, oil, and milk for 1 minute.
2. Add the dry ingredients and mix until smooth.
3. Coat the onions in flour.
4. Dip in batter.
Deviled Eggs
Ingredients
1 dozen eggs, boiled
2 teaspoon Dijon mustard
⅓ cup mayonnaise
1 tablespoon minced onion
¼ teaspoon Tabasco sauce
Salt and pepper, to taste
Paprika, to taste

Directions
1. Slice the eggs.
2. Mix the ingredients (mustard, mayonnaise, minced onion, Tabasco sauce, salt, and
pepper) with the egg yolks.
3. Sprinkle paprika on top.
Coffee Ice Cream
Ingredients
1½ cups whole milk
¾ cups sugar
1½ cups whole coffee beans
Pinch of salt
1½ cups cream
5 large egg yolks
¼ teaspoon vanilla
1 teaspoon ground coffee

Directions
1. Heat the milk, sugar, coffee beans, salt, and ½ cup cream in a medium saucepan
until it is quite warm, but not boiling. Remove from heat and let steep for 1 hour.
2. Pour the remaining 1 cup of cream into a medium sized metal bowl and set over an
ice bath. Set a mesh strainer on top of the bowls.
3. Reheat the milk and coffee mixture (from step 1), on medium heat, until hot, not
boiling.
4. In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and
coffee mixture into the egg yolks, whisking constantly so that the egg yolks are
tempered by the warm milk, but not cooked.
5. Stir the custard mixture constantly over medium heat with a wooden spatula,
scraping the bottom as you stir, until the mixture thickens and coats the spatula, so
that you can run your finger across the coating and have the coating not run.
6. Press the coffee beans in the strainer to extract as much of the coffee flavor as
possible. Then discard the beans.
7. Mix in the vanilla and finely ground coffee and stir until cool.
8. Chill and process in an ice cream maker.
Caramel Apple Dip
Ingredients
1 cup sugar
1 tablespoon light corn syrup
¼ cup water
¼ cup butter
¼ cup cream
1 tablespoon sour cream
¾ teaspoon salt

Directions
1. In a pot, combine sugar, corn syrup, and water over medium heat – DO NOT STIR
2. Cook for about 10 minutes or until the sugar turns a dark caramel color.
3. Keep in on the heat and add the remaining ingredients. Whisk until smooth.
Blueberry Muffins
Ingredients
1½ cups flour
¾ cups sugar
½ teaspoon salt
2 teaspoon baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries

Directions
1. Preheat the oven to 400F. Grease muffin cups.
2. Place the vegetable oil into a 1 cup measuring cup. Add the egg and add enough
milk to reach the 1-cup mark.
3. Mix this with the combined dry ingredients.
4. Fold in the blueberries.
5. Bake for 20-25 minutes.
Chocolate Zucchini Bread
Ingredients
½ cup butter
¾ cup plus 2 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla
1⅔ cups flour
⅓ cup cocoa powder
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups shredded zucchini (do not wring out the liquid)
1 cup chocolate chips

Directions
1. Preheat the oven to 350F and grease a loaf pan.
2. Melt butter and stir in the brown sugar until smooth.
3. Add the eggs and vanilla.
4. Add the dry ingredients to the butter mixture and combine.
5. Stir in the shredded zucchini and chocolate chips.
6. Bake for 1 hour.
7. Let the loaf cool for 10 minutes before removing from the loaf pan.
Scones
Ingredients
2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Directions
1. Preheat the oven to 400F.
2. Grate the butter into the dry ingredients. Use fingers to work the butter into the flour
mixture.
3. Add the raisins.
4. Whisk the sour cream and eggs.
5. Stir the sour cream mixture into the flour mixture until large dough clumps form.
6. Pat into an 8-inch circle ¾ inch thick.
7. Cut into 8 triangles and place on a cookie sheet.
8. Bake for 15 minutes.

Cranberry-Orange Scones: Add a generous amount of orange zest to the flour and
replace the raisins with craisins.
Chocolate Scones: Replace the raisins with chocolate chips.
Raisin Bread
Ingredients
2¼ teaspoons yeast
1½ cups lukewarm milk
⅓ cup sugar
1 tablespoon salt
3 tablespoons melted butter
2 eggs
5-6 cups flour

⅓ cup sherry or apple cider

1½ cups raisins
4 tablespoons melted butter
½ cup brown sugar
1 tablespoon cinnamon

Directions
1. Dissolve yeast in ¼ cup of warm milk.
2. Add the remaining milk, sugar, butter, and eggs.
3. Add 5 cups of flour and the salt and knead until the dough is slightly tacky. Add more
flour if necessary.
4. Allow the dough to rise for about 2 hours until double in size.
5. Butter two loaf pans.
6. In a small pot, bring the sherry to a low boil and simmer until reduced by half (about
10 minutes).
7. Add the raisins and cover until needed.
8. Once the dough has doubled in size, knead the dough and then allow it to rise for 30
minutes.
9. Divide the dough in half and roll each into a 16x8 inch rectangle. Brush with melted
butter.
10. Mix the raisins with sugar and cinnamon and scatter over the dough.
11. Roll the dough, starting with the shorter side. Tuck the ends under.
12. Place seam down in a loaf pan and brush with melted butter.
13. Cover and let rise for 1 hour.
14. Preheat oven to 400F. Bake bread for 10 minutes. Reduce the heat to 350F and
bake for an additional 20 minutes. (Internal temperature should be 200F.)
Dinner Rolls
Ingredients
1 cup milk, lukewarm
2¼ teaspoons yeast
2 tablespoons sugar
1 egg
¼ cup butter, softened to room temperature and cut into 4 pieces
1 teaspoon salt
3 cups flour

Directions
1. Dissolve yeast and sugar in the warm milk.
2. Add the egg, butter, 1 cup of flour, and salt and beat at low speed.
3. Add the remaining flour and mix until a dough forms. Knead.
4. Let it rise until double in size (1-2 hours).
5. Grease a baking pan and shape the rolls (50g per roll).
6. Allow the rolls to rise for 1 hour.
7. Preheat oven to 350F.
8. Bake for 20-25 minutes.
9. Brush with butter or 2 tablespoons of melted butter mixed with 1 tablespoon of
honey.
Brioche Rolls
Ingredients
1 cup warm water
3 tablespoons warm milk
2 teaspoons yeast
2½ tablespoons sugar
2 eggs
3⅓ cups flour
1½ teaspoons salt
2½ tablespoons butter, softened
Sesame seeds

Directions
1. Whisk together the warm water, milk, yeast, and sugar.
2. Beat 1 egg.
3. In the mixer, add the flour, salt, and butter. Mix until the butter is the size of crumbs.
4. Stir in the yeast mixture and beaten egg and mix until a sticky dough forms.
5. Let it rise until doubled in size (1-3 hours).
6. Grease a baking sheet and divide the dough into balls.
7. Cover and rest for 1-2 hours.
8. Make an egg wash with 1 egg and a splash of water. Brush each roll and add
sesame seeds.
9. Preheat the oven to 400F.
10. Before the dough goes in the oven, add water to the pan to create steam.
11. Bake for 15-20 minutes.
Creamed Spinach
Ingredients
3 (10 oz) bags of frozen spinach
2 tablespoons butter
1 medium onion, diced
6 large cloves of garlic
4 oz cream cheese
1 cup cream
1 cup mozzarella cheese
½ cup grated parmesan cheese
Salt and pepper

Directions
1. Cook the spinach and remove excess water.
2. Melt the butter and sauté the onion.
3. Add the garlic and cook for 30 seconds.
4. Add the cream cheese and stir until melted.
5. Add the cream and cook for 2 minutes.
6. Add the mozzarella cheese, parmesan cheese, salt and pepper. Stir.
7. Fold in the spinach and cook for 1 minute.
8. Serve immediately.
English Muffins
Ingredients
2½ cups flour
¼ teaspoon yeast
¼ teaspoon salt
⅔ cups milk
½ cup water
1 tablespoon butter

Directions
1. Mix the flour, yeast, and salt.
2. In a separate jug, add the milk, water, and butter. Microwave for 30 seconds until it
is lukewarm and the butter is melted.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. The dough will be soft and a little sticky.
5. Cover with a kitchen towel for 12-18 hours.
6. Place the dough onto a floured surface and let it rest for 10 minutes.
7. Roll the dough to about 2cm in thickness.
8. Cut out rounds using a cookie cutter.
9. Let the muffins rise for 45 minutes.
10. Heat a frying pan on low heat.
11. Place the muffins in the pan and cover with a lid.
12. Cook on this side for 6 minutes.
13. Flip over and cook for 3-4 minutes.
Spaghetti Sauce
Ingredients
2 pounds ground beef
1 large onion, chopped
2 15oz cans tomato sauce
2 6oz cans tomato paste
1 teaspoon Italian seasoning
2 tablespoons dried parsley flakes
2 teaspoons garlic powder
Crushed red pepper flakes
2 tablespoons Worchestershire sauce
¼ cup red wine
2 cups water
½ cup fresh basil leaves

Directions
1. Brown the beef and the onion. Drain excess fat.
2. Add the tomato sauce, paste, herbs, Worchestershire sauce, and wine.
3. Stir well and bring to a boil.
4. Add the water and stir.
5. Simmer for 1 hour.
6. Add chopped basil before serving.
Bran Muffins
Ingredients
1½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Directions
1. Preheat oven to 375F.
2. Grease muffin cups or line with paper muffin liners.
3. Mix together wheat bran and buttermilk; let stand for 10 minutes.
4. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.
5. Sift together flour, baking soda, baking powder and salt.
6. Stir flour mixture into buttermilk mixture, until just blended.
7. Fold in raisins and spoon batter into prepared muffin tins.
8. Bake for 15 to 20 minutes.
 Mississippi Pot Roast
Ingredients
• 1 (3-4 pounds) chuck roast
• 1 packet ranch dressing mix
• 1 packet onion soup mix
• ¼ cup butter
• 4-5 pepperoncini peppers

Directions
1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and
the onion soup mix. Place peppers on top of the mixes, and add the butter.
2. Cook over low heat for 8 hours.
Grilled Chicken Breast
Ingredients
⅓ cup oil olive oil or vegetable oil
¼ cup cider vinegar (or red wine vinegar)
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons Italian seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon sugar
1 teaspoon garlic powder
4 boneless skinless chicken breasts

Directions
1. Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss
well to combine.
2. Marinade for a 30 minutes (or up to 4 hours) before cooking chicken.
3. Preheat grill to medium high heat.
4. Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 7-8
minutes or until no pink remains and chicken reaches 165°F.
5. Rest 3-5 minutes before slicing.
Egg Roll in a Bowl
Ingredients
1 onion, chopped
1 lb ground pork or beef
1 teaspoon minced garlic
14 ounces shredded cabbage or coleslaw mix
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon ground ginger
1 tablespoon sesame oil
2 tablespoons sliced green onions

Directions
1. In a large skillet, brown the pork or beef until no longer pink. Drain the meat.
2. Add the sesame oil, rice vinegar, onion, and garlic. Sauté for 30 seconds.
3. Add the cabbage/coleslaw, soy sauce, ginger, hoisin sauce, and sauté until desired
tenderness. You can add a little water if you need more liquid to sauté the coleslaw
down.
4. Drizzle with sesame oil and sprinkle with green onions.
Tandoori Chicken
Ingredients
6 chicken breasts, cut in half
¾ cup plain yogurt
1 lemon, zested and then juiced
4 cloves garlic
⅓ cup onion, chopped
¼ cup olive oil
1½ teaspoons salt
¼ teaspoon black pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric

Directions
1. Place chicken in a large ziplock bag.
2. Place all remaining ingredients in a blender. Process until smooth and then pour into
bag with chicken.
3. Toss to coat all chicken pieces. Marinate for 8-24 hours.
4. Preheat the grill and lightly oil grill grates to avoid sticking. Cook until 165F inside.
Peanut Dipping Sauce
Ingredients
1 teaspoon olive oil
1 teaspoon freshly minced garlic
1 teaspoon minced ginger
¼ cup soy sauce
¼ cup brown sugar
¼ cup creamy peanut butter
¼ teaspoon Thai curry paste
½ cup coconut milk

Directions
1. Heat the oil over medium heat in a small saucepan.
2. Add garlic and ginger and sauté 1-2 minutes.
3. Add the remaining ingredients and heat until warm and smooth.
4. Serve with Tandoori chicken.
Red Thai Curry
Ingredients
1 tablespoon coconut oil or olive oil
1 small white onion, chopped (about 1 cup)
Pinch of salt, more to taste
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
4 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
4 tablespoons Thai red curry paste
1 can (14 ounces) coconut milk
½ cup water
1½ teaspoons brown sugar
1 tablespoon soy sauce
2 teaspoons rice vinegar or fresh lime juice

Directions
1. Sauté the onion. Add the ginger and the garlic.
2. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5
more minutes, stirring occasionally.
3. Add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, and sugar, and stir to combine. Bring the mixture to a
simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer
and cook until the peppers, carrots and kale have softened to your liking, about 5 to
10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add ¼
teaspoon of salt, to taste. If the curry needs a little more punch, add ½ teaspoon
more tamari, or for more acidity, add ½ teaspoon more rice vinegar.
Tuna Cakes
Ingredients
2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons parsley flakes
½ teaspoon yellow mustard
1 egg, beaten
1 lb lump tuna

Directions
1. Mix bread, mayonnaise, OLD BAY, parsley, mustard and egg in large bowl until well
blended. Gently stir in crabmeat. Shape into 4 patties.
2. Fry until golden brown on both sides.
Cobb Salad
Ingredients
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
Steak, sliced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
5 oz. cherry tomatoes, halved
2 tbsp. finely chopped chives

Directions
Create a salad with these ingredients.
Carne Asada
Ingredients
2 limes juiced
4 cloves garlic crushed
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup vegetable oil
1 jalapeno minced
2 tablespoons white vinegar
2 pounds flank or skirt steak

Directions
1. In a gallon size ziplock bag, combine lime juice, crushed garlic, orange juice,
cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix
it up.
2. Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the
meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for
at least 2 hours, or overnight.
3. Heat an outdoor grill to high heat.
4. Remove the flank steak from the marinade, and discard excess marinade. Cook on
the grill for 7 to 10 minutes per side.
5. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and
serve.
Garlic Braised Short Ribs
Ingredients
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Salt and freshly ground pepper
5 cloves garlic, halved crosswise
1 medium onion, chopped
4 ribs celery, chopped
2 medium carrots, chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth, plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest

Directions
1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat.
Season short ribs on all sides with salt and pepper. Working in batches, sear short
ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer
browned short ribs to a large plate and continue with remaining ribs.
2. Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits
behind. Reduce heat to medium, and add garlic, cut side down and cook,
undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots
and season with salt and pepper. Toss to coat and continue to cook until vegetables
are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir
to coat. Continue to cook, stirring occasionally, until tomato paste has started to
caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
3. Add red wine and, using a wooden spoon, scrape up any browned or caramelized
bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in
beef stock along with thyme. Using tongs, return short ribs to the pot, along with any
juices that have accumulated, nestling them in there so that they are submerged (if
they are just barely covered, nestle them bone side up so that all the meat is
submerged, adding more beef stock or water as necessary to cover). Bring to a
simmer, then cover and transfer to oven.
4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you
should be able to shred the meat with a fork), 3½ to 4 hours.
5. Using tongs, remove the ribs from the pot, taking care (for presentation purposes,
really) not to let the bone slip out and transfer them to a large plate. (While you could
serve the short ribs right out of this pot, the vegetables have all given up their flavor
and texture and aren’t worth much now, so feel free to strain the sauce for easier
eating.) Scatter parsley, chives and lemon zest over the top of the short ribs.
Separate the fat from the sauce, season with salt and pepper and serve alongside.
Crepes
Ingredients
2 cups milk
4 eggs
3 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla
½ teaspoon salt
1½ cups flour

Directions
1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-
20 seconds).
2. Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter
into the pan and cook over medium-low heat. Cook for about 1-2 minutes per side,
or until lightly browned. Remove from heat and stack until ready to serve.
German Pancakes
Ingredients
1 cup whole milk
1 cup all-purpose flour
6 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons unsalted butter

Directions
1. Combine milk, flour, eggs, vanilla, and salt in a blender and mix on low speed until
smooth.
2. Spray a 13×9 inch baking pan with cooking spray. Position oven rack in bottom 1/3
of oven and preheat to 450 degrees F. When oven is almost preheated, place butter
in prepared baking pan and place in oven until butter is hot and sizzling. Carefully
pour the batter into the hot pan.
3. Bake for 25 minutes, or until golden brown and fluffy.
4. Slice and serve hot with maple syrup and powdered sugar.
Chocolate Shell Ice-cream

7 ounces bittersweet chocolate, chopped

2 tablespoons virgin coconut oil
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PREPARATION
Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the
coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until
ready to pour over the ice cream. Chocolate will harden into a shell within a few
seconds when spooned over ice cream.
Whole Wheat Bran Muffins
Ingredients
1 cup wheat bran
1½ cups whole wheat flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
¼ cup brown sugar
¼ cup molasses
⅓ cup unsweetened applesauce
2 eggs
¾ cup milk
1 tablespoon apple cider vinegar
⅓ cup melted butter
½ cup raisins

Directions
1. Preheat oven to 400F.
2. In a large bowl mix together brown sugar, molasses, applesauce, eggs, milk, apple
cider vinegar until well combined, smooth and creamy.
3. In a separate large bowl mix together dry ingredients: wheat bran, whole wheat flour,
baking powder, baking soda, salt and cinnamon.
4. Add dry ingredients to the wet ingredients and mix with a spatula until just combined.
5. Stir in melted butter.
6. Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until
toothpick comes out clean or with just a few crumbs attached.
7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
8. Muffins are best served warm with a little butter on top.
Churros
Ingredients
1 cup water
¼ cup unsalted butter, diced into small cubes
1 tablespoon granulated sugar
¼ teaspoon salt
1 cup all-purpose flour
1 large egg
½ teaspoon vanilla extract
Vegetable oil, for frying

¼ cup sugar
½ teaspoon cinnamon

Directions
1. For the coating whisk together ¼ cup sugar and cinnamon in a shallow dish, set
aside.
2. Heat about 1½ inches vegetable oil in a large pot or deep skillet over medium-
high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
3. Add water, butter, sugar and salt to a large saucepan, bring to a boil over
medium-high heat.
4. Add flour reduce heat to medium-low and cook and stir constantly with a rubber
spatula until mixture comes together and is smooth (a few lumps in it are fine).
5. Transfer mixture to a large mixing bowl, let cool 5 minutes.
6. Add vanilla and egg to flour mixture then blend immediately with an electric
mixer. Blend until mixture comes together and is smooth (it will separate at first but
keep mixing it will come together).
7. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-
inch).
8. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with
clean scissors.
9. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to
dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Poke Bowl
Ingredients
Ahi tuna
¼ cup soy sauce
2 teaspoon lime juice
2 teaspoon sesame oil

Avocado, thinly sliced

Cucumber, thinly sliced
Carrot, few peels
Cabbage, shredded
Sesame seeds
Pickled ginger

¼ cup mayonnaise
1 teaspoon sriracha

Directions
1. Mix the soy sauce, lime juice, and sesame oil. Marinate the tuna.
2. In a bowl, place the avocado, cucumber, carrot, and cabbage.
3. Make the spicy mayonnaise in another bowl.
4. Place the tuna in the bowl and squeeze the spicy mayonnaise on top. Garnish with
ginger and sesame seeds.

Optional: Place on cauliflower rice.

Roasted Chicken Thighs
Ingredients
6-8 chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoon onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika

Directions
1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup
and set aside.
2. Remove the chicken thighs from their packaging and pat them dry with paper towels.
Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil
rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian
seasoning, and paprika. Sprinkle the spices over the chicken evenly.
4. Bake chicken in preheated oven until it reaches an internal temperature of 165F.
Caramel Apple Cake
Ingredients
3 tablespoons butter
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
6 apples, cored and chopped
1 cup walnuts
3 tablespoons butter
½ cup butter
2 teaspoons cornstarch
¼ cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla

Directions
1. Preheat oven to 350F and grease a 9” square pan.
2. Cream 3 tablespoons butter with 1 cup of sugar. Add 1 egg and beat well.
3. Stir in the flour, baking soda, cinnamon, salt, apples and walnuts.
4. The batter will be stiff. Spoon into the prepared pan and smooth the top.
5. Bake for 35 minutes.
6. Combine the 3 tablespoons butter, ½ cup of sugar, cornstarch, and evaporated milk
in a saucepan. Boil for 2 minutes.
7. Remove from the heat and stir in the lemon juice and vanilla.
8. Pour over the cake.
Lo Mein
Ingredients
¼ cup soy sauce
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
Black pepper
Lo Mein noodles, prepared according to instructions
2/3 cup celery, chopped
½ medium onion, thinly sliced
2-3 cup cabbage chopped

Directions
1. In a bowl combine the soy sauce, brown sugar, garlic, ginger, and black pepper. Set
aside.
2. Heat the oil in a skillet. Add the celery and onion. Sauté until the onion becomes
translucent.
3. Add the cabbage and sauté until soft. Add the noodles and soy sauce mixture and
heat for 203 minutes.
4. Serve immediately.
Pasta Primavera
Ingredients
10 oz. pasta
¼ cup olive oil
½ red onion, sliced
1 carrot, peeled and sliced into matchsticks
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
3-4 cloves of garlic, minced
1 cup grape tomatoes, halved through length
2 teaspoons dried Italian seasoning
2 tablespoons chopped fresh parsley
½ cup pasta water
2 tablespoons fresh lemon juice
½ cup shredded parmesan, divided

Directions
1. Cook pasta according to directions.
2. Sauté red onion and carrot in the olive oil for 2 minutes.
3. Add broccoli and bell pepper and sauté for 2 minutes.
4. Add squash and zucchini and sauté until nearly softened.
5. Add garlic, tomatoes, and Italian seasoning.
6. Combine the vegetables and the drained pasta. Drizzle with lemon juice.
7. Toss while adding a little pasta water. Add in ¼ cup parmesan and parsley.
8. Serve with remaining parmesan on top.
Cinnamon Rolls
Ingredients
For the Dough:
1 cup warm milk
2 ½ teaspoons yeast
2 large eggs at room temperature
⅓ cup salted butter, melted
4½ cups all-purpose flour (divided)
1 teaspoon salt
½ cup granulated sugar
For the Filling:
½ cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
½ cup heavy cream (for pouring over the risen rolls)
For the Frosting:
6 oz. cream cheese, softened
⅓ cup salted butter, softened
2 cups powdered sugar
½ tablespoon maple extract (or vanilla)

Directions
1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter, salt and sugar.
3. Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix.
4. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to
form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. The
dough should be tacky.
5. Cover the bowl with a moist towel. Set the bowl in a warm place and allow the dough
to rise until double.
6. Prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown
sugar and cinnamon, mixing until well combined. Set aside.
7. Roll the dough to about a 24×15" rectangle and smooth the cinnamon filling over the
whole dough rectangle.
8. Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices
and place in a greased 9×13 baking pan.
9. Cover the pan and allow the rolls to rise until nearly double.
10. Preheat the oven to 375 degrees.
11. Warm the heavy cream until the chill is off. Don’t make it hot. You just don’t want it
cold. It should be warm to the touch.
12. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it
to soak down in and around the rolls.
13. Bake for 20-22 minutes, until the rolls are lightly golden brown and the center rolls
are cooked through.
14. While the rolls are cooling, prepare the cream cheese frosting.
15. In a large bowl, combine the softened cream cheese and butter using a hand mixer.
Blend well.
16. Add in your favorite extract and the powdered sugar. Beat until combined.
17. Spread the frosting over the cooled rolls.
Chocolate Chip Cookies
Ingredients
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 ½ teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
12 oz. chocolate chips

Directions
1. Preheat oven to 350F.
2. Cream together the sugars and butter in the mixer.
3. Add in the eggs and vanilla and mix.
4. Combine the baking soda, salt and flour.
5. Now add the chocolate chips.
6. Cook for 9-10 minutes on a non-greased cookie sheet until bottoms are slightly
browned. Allow to rest on the cookie sheet for 10 minutes before moving to a wire
rack.
Chewy Sugar Cookies
Ingredients
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
2½ cups flour
1½ teaspoons baking powder
½ teaspoons salt

Directions
1. Preheat oven to 350F.
2. Beat the sugar and butter. Add the eggs and the vanilla.
3. Add the flour, baking powder, and salt.
4. Bake for 12-15 minutes. Cool slightly on baking sheets.
Nana’s Oatmeal Raisin Cookies
Ingredients
2 cup butter, softened
2½ cup brown sugar
½ cup sugar
4 eggs
3 teaspoon vanilla
6 cups oats
2½ cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups raisins

Directions
1. Preheat oven to 350F.
2. Cream the butter and sugars. Add in the eggs and vanilla.
3. Add in the oats. Mix in the flour, baking soda, and salt.
4. Finally add in the raisins.
5. Cook for 13 minutes.
Apple Crisp
Ingredients
¾ cup flour
¼ cup brown sugar
½ teaspoon salt
½ cup plus 2 tablespoons
New York Cheesecake
Ingredients
Crust:
6 whole graham crackers, broken into pieces
⅓ cup packed brown sugar
½ cup all-purpose flour
¼ teaspoon salt
7 tablespoons unsalted butter, melted
Filling:
2½ pounds cream cheese, softened
1½ cups granulated sugar
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 large egg yolks

Directions
1. FOR THE CRUST: Adjust oven racks to upper-middle and lower-middle positions and
heat oven to 325 degrees. Process cracker pieces and sugar in food processor until
finely ground, about 30 seconds. Add flour and salt and pulse to combine, 2 pulses. Add
6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 10
pulses. Brush bottom of 9-inch springform pan with 1/2 tablespoon melted butter. Using
your hands, press crumb mixture evenly into pan bottom. Using flat bottom of
measuring cup or ramekin, firmly pack crust into pan. Bake on lower-middle rack until
fragrant and beginning to brown around edges, about 13 minutes. Transfer to rimmed
baking sheet and set aside to cool completely. Reduce oven temperature to 200
degrees.
2. FOR THE FILLING: Beat cream cheese, 3/4 cup sugar, and salt at medium-low
speed until combined, about 1 minute. Beat in remaining 3/4 cup sugar until combined,
about 1 minute. Scrape beater and bowl well; add sour cream, lemon juice and vanilla
and beat at low speed until combined, about 1 minute. Add egg yolks and beat at
medium-low speed until thoroughly combined, about 1 minute. Scrape bowl and beater.
Add whole eggs two at a time, beating until thoroughly combined, about 30 seconds
after each addition. Pour filling through fine-mesh strainer set in large bowl, pressing
against strainer with rubber spatula or back of ladle to help filling pass through strainer.
3. Brush sides of springform pan with remaining 1/2 tablespoon melted butter. Pour
filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently
draw tines of fork across surface of cake to pop air bubbles that have risen to surface.
4. When oven thermometer reads 200 degrees, bake cheesecake on lower rack for 45
minutes. After 45 minutes, remove cake from oven and use toothpick to pierce any
bubbles that have risen to surface. Return to oven and continue to bake until center
registers 165 degrees, 2 1/4 to 2 3/4 hours longer. Remove cake from oven and
increase oven temperature to 500 degrees.
5. When oven is at 500 degrees, bake cheesecake on upper rack until top is evenly
browned, 4 to 12 minutes. Let cool for 5 minutes; run paring knife between cheesecake
and side of springform pan. Let cheesecake cool until barely warm, 2 1/2 to 3 hours.
Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
(Leftovers can be refrigerated for up to 4 days.)
6. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust
and pan bottom to loosen, then slide cheesecake onto serving plate. Let cheesecake
stand at room temperature for about 30 minutes. To slice, dip sharp knife in very hot
water and wipe dry between cuts.
Lemon Cake
Ingredients
1 box yellow cake mix (18.25 oz)
1 box lemon instant pudding (3.4 oz)
¾ cup milk
¾ cup vegetable oil
4 eggs
6 tablespoons butter, melted
6 tablespoons fresh lemon juice
3 cups powdered sugar

Directions
1. Preheat oven to 350F and spray 9x13 inch pan.
2. Beat dry cake mix, dry pudding mix, milk, oil, and eggs.
3. Pour into baking pan and bake according to cake mix box instructions.
4. When the cake is almost finished baking, combine melted butter, lemon juice, and
powdered sugar and whisk until smooth.
5. When the cake is baked, use a skewer to poke holes all over the hot cake.
6. Pour glaze over the cake and let it soak into the holes.
7. Let the cake cool to room temperature and cut into squares.
Chili
Ingredients
1 tablespoon olive oil
2 pounds ground beef
2 cups coarsely chopped onions
2 tablespoons chopped garlic
2 large sweet red peppers, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
¼ cup tomato paste
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Directions
1. Heat the oil over high heat in a large heavy pot and add the ground beef. Cook until
lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy
kitchen spoon to break up any lumps.
2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves,
chili powder and cumin. Stir to blend well. Cook for 5 minutes.
3. Add the tomatoes, tomato paste, chicken broth, salt and pepper. Bring to a boil,
reduce heat and simmer, stirring occasionally, for 15 minutes.
4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in
bowls with cheddar cheese, and sour cream and lime wedges, if desired.
Doughnuts
Ingredients
1¼ cups milk
2¼ teaspoons active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
¼ cup granulated sugar
1 teaspoon salt
4¼ cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl.

Directions
1. Warm the milk and combine with the yeast. Stir lightly and let sit until the mixture is
foamy.
2. Beat the eggs, butter, sugar into the yeast mixture. Add the flour and salt.
3. Let it rise and double in size.
4. Roll the dough to ½ inch thickness. Cut the doughnuts.
5. Let them rise for 45 minutes to 1 hour.
6. Heat the oil to 375F. Carefully add the doughnuts to the oil. Flip each after 45
seconds to 1 minute. The doughnuts should be golden. Doughnut holes cook faster.
7. Glaze and serve as soon as possible.
Raisin Squares
Ingredients
General Tso’s
Ingredients
Chicken:
vegetable oil, for frying
½ cup rice wine
1/8 cup soy sauce
1lb boneless, skinless chicken thighs, cubed
1 cup flour
1 tablespoon salt
Sauce:
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, grated
½ cup dried chili pod
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar, may substitute with white wine vinegar
¼ cup sugar
½ tablespoon cornstarch
½ tablespoon water

Directions
1. In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and
cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30
minutes or up to an hour.
2. In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
3. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly,
until all the chicken pieces are coated.
4. Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat
oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until
they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside
to drain on paper towels or a wire rack.
5. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add
garlic and ginger, stirring frequently for one minute.
6. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy
sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
7. Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a
minute or less.
8. Add cooked chicken pieces, stirring them to coat with the sauce.
9. Remove from heat and garnish with green onions and rice.
Stir-Fry

1 lb chicken breast, cubed

salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
SAUCE

3 cloves garlic, minced

1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add
chicken, season with salt and pepper, and sauté until cooked through and browned.
Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms
start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove
cooked mushrooms and broccoli from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the
remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the saucy pan, stir until heated through.
Serve with hot rice or noodles.
Spinach Artichoke Chicken

For the chicken breast:

4 small-medium boneless skinless chicken breast or 2 large halved

1 tablespoon basil
1 tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon ghee (or olive oil)
For the creamy sauce:

1 tablespoon ghee (or olive oil)

3 cloves garlic, minced
1 yellow onion, finely chopped

1/4 cup chicken broth

1 13.5-ounce can unsweetened full-fat coconut milk, (I recommend Thai Kitchen
Coconut Milk)
1/2 lemon, juiced
1 tablespoon arrowroot starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14-ounce can quartered artichoke hearts, drained and chopped
2 cups packed spinach

Season the chicken breast on both sides with basil, garlic powder, salt and black
pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8
minutes. Transfer cooked chicken breast to a plate.
Wash skillet out to remove brown bits. In the same skillet, over medium heat, melt ghee.
Add garlic and onions, and sauté over medium heat for 1-2 minutes.
Add the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the
skillet. Whisk together. Simmer for 2-3 minutes or until sauce thickens. Reduce heat to
low. Stir in artichoke hearts and spinach. Return the chicken to the skillet, and spoon
the sauce over the chicken. Garnish with red pepper flakes.
Garlic Tuscan Shrimp

1 pound shrimp (I used 31-40 count size) thawed & peeled

2 tablespoons butter
1 teaspoon flour
4-5 cloves garlic minced
1 cup heavy/whipping cream
1/2 teaspoon lemon juice
2 dashes Italian seasoning
1/4 cup sun-dried tomatoes chopped or julienned
1 cup (packed) fresh baby spinach
Handful fresh basil cut into thin strips
Salt & pepper to taste

Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about
a minute, stirring until smooth.
Add the garlic and cook for about 30 seconds or until fragrant.
Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2
minutes. Reduce heat if it's bubbling too much.
Add the shrimp and cook for around 5 minutes or until they're cooked through and the
sauce is slightly thickened, taking care not to overcook them.
Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper
as needed. Serve immediately.
Thai Chicken Salad with Peanut Dressing

1 pound coleslaw mix

3 cups shredded cooked chicken
1/4 cup scallions chopped
1 red bell pepper chopped
1/2 cup chopped peanuts
Small handful fresh cilantro chopped (optional but recommended)
Small handful fresh basil sliced thin or torn (optional)
Salt & pepper to taste
Dressing:
5 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon pure sesame oil see note
1/4 teaspoon garlic powder
1 teaspoon fresh ginger grated
3 tablespoons water or more as needed

Add the dressing ingredients to a medium-sized bowl and whisk together until smooth.
Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really
thick (peanut butter brands can vary), add even more water than suggested.
Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and
serve immediately. Season with salt & pepper as needed.
Chicken Ramen

3 packages (3 ounces EACH) ramen noodles, seasoning packets discarded

2 tablespoons vegetable oil deleted
1 clove garlic
1 and 1/2 teaspoon ginger paste (or ~1 inch fresh ginger)
1/2 of 1 large red bell pepper (~2/3 cup), chopped into small pieces
3/4 cup chopped broccoli chopped into small pieces
2 ounces chopped mushrooms (~3/4 cup) chopped into small pieces
2 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
2-3 teaspoons Sriracha sauce
1 tablespoon packed dark or light brown sugar (I like dark)
1 large chicken breast (1/2 pound), or thigh, chopped into small bite-size pieces
Fine sea salt and freshly cracked pepper
Garnish with sprinkle of toasted sesame seeds, 3-4 green onions, 1-2 tablespoons
chopped cilantro, and a few drizzles of sesame oil

Follow package directions to cook the ramen noodles. Discard seasoning packets.
Drain noodles and toss with 1 tablespoon vegetable oil. Set aside.
Meanwhile, in a large skillet, add the remaining 1 tablespoon oil and heat over medium
heat. Add garlic and ginger. (I grate fresh garlic and ginger on a microplane or if I'm in a
hurry I use ginger paste. If sensitive to ginger feel free to reduce) Saute for about 2
minutes until soft. Add the red bell pepper, broccoli, and mushrooms. Saute for 3-5
minutes or until crisp-tender.
Meanwhile, in a small bowl, whisk together the soy sauce, Worcestershire sauce,
ketchup, sriracha (to taste; we add in all 3 teaspoons but it does have a bit of heat!),
and brown sugar. Whisk until combined and set aside.
Cut the chicken into small bite-sized pieces. Season chicken(both sides) with salt and
pepper to taste. Push the vegetables to one side of the skillet and add the chicken to
the other side. Cook the chicken, stirring until no longer pink, about 2-3 minutes
depending on the size of the pieces. Now combine everything and pour the sauce over
it all; stir.
Add drained noodles on top and toss with tongs until noodles are coated in sauce and
all ingredients are incorporated in. Add a few drizzles of sesame oil to taste. Add
toasted sesame seeds, green onions, and cilantro as desired. Enjoy immediately.
Spicy Shrimp Tacos With Garlic Cilantro Lime Slaw

Garlic Cilantro Lime Sauce:

1/4 cup oil
1/4 cup water
1/2 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup sour cream or full-fat Greek yogurt
Shrimp Taco Spice Mix:
2 teaspoons each chili powder and cumin
1/2 teaspoon each onion powder and garlic powder
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon coarse sea salt
Stuff for the Shrimp Tacos:
1 lb. shrimp, peeled and deveined, tails removed
2–3 cups shredded green cabbage
8 small tortillas (corn or flour)
avocados, Cotija cheese, and lime wedges for serving

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly
smooth.

Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to
top the tacos.

Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the
spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add
the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the
shrimp are cooked through.

Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed
avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
SWEET AND SPICY BAKED HONEY SRIRACHA CHICKEN

Sweet and Spicy Baked Honey Sriracha Chicken

8 ounces boneless chicken breast cubed

¼ cup all purpose flour
1 egg whisked
1 cup panko breadcrumbs
Sweet and Spicy Honey Sriracha Sauce
1 tablespoon vegetable oil
1 garlic clove minced
3 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons sriracha
3 tablespoons water
1/8 teaspoon crushed red pepper flakes

Sweet and Spicy Honey Sriracha Sauce

Add oil and garlic to a large saucepan. Cook for 1 minute.

Whisk in soy sauce, honey, sriracha, water and crushed red pepper. Cook sauce on
high heat until it thickens, stirring constantly. (About 2 minutes.)
Set aside and keep on low heat until you are ready to toss with the chicken.
Sweet and Spicy Baked Honey Sriracha Chicken
Preheat oven to 400 degrees.
Start by breading your chicken. Begin with flour, egg and then Panko breadcrumbs.
Line chicken onto a baking sheet lined with a silicon baking mat.
Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the
outside.
Take chicken out of the oven and toss with the Sweet and Spicy Honey Sriracha Sauce.
Serve immediately and garnish with extra red pepper flakes and green onions if desired.
Red Thai Curry
Ingredients
1½ tablespoons olive oil or coconut oil
1 lbs chicken breasts sliced into 1/4” slices then 2” pieces
½ large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk
1 tablespoon cornstarch
1 tablespoon Thai Sweet Chili Sauce
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon salt more or less to taste
1/4 teaspoon pepper

Directions
1. Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red
curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini,
ginger and garlic and sauté 1 minute.
2. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon
cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
3. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and
the vegetables reach desired crisp-tenderness. Discard bay leaf.
4. Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and
Sriracha to taste. Serve with rice.
Thai Shrimp Soup

INGREDIENTS:

1 cup uncooked basmati rice

2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions;

set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt
and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until
tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut
milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2
minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro.
Serve immediately.
Butter Chicken

Ingredients
1½ cups of full-fat Greek yoghurt
2 tbsp lemon juice
1½ tbsp ground turmeric
2 tsp garam masala
2 tbsp ground cumin
1.5kg chicken thighs, skin off, bone in
100g unsalted butter
4 tbsp vegetable oil
1 tbsp cumin seeds
1 cinnamon stick
2 onions, diced
4 cloves garlic, minced
3 tbsp fresh ginger, finely diced
½ bunch coriander stems, washed and finely chopped
2 medium tomatoes, diced
2 long red chillies, seeded and chopped
1½ tsp tomato paste
1 tbsp sugar
⅔ cup chicken stock
1½ cups cream
3 tbsp ground almonds (almond meal)
½ bunch coriander leaves, for garnishing
Salt to taste

Method
For marinade, whisk together the yoghurt, lemon juice, turmeric, garam masala, cumin
and some salt in a large bowl. Add the chicken and mix thoroughly until the chicken is
covered all over. Wrap the chicken in clingfilm (or transfer to a snug, airtight container)
and leave in the fridge overnight.
The next day place a large pot over medium heat and melt the butter in the oil. Add the
cumin seeds and cinnamon stick and cook until slightly coloured. Add the onion, garlic,
ginger and coriander stems and cook until browned. Add tomatoes, chillies and salt to
taste and cook for 10 minutes. Add the tomato paste and sugar and cook for 3–4
minutes.
Add the chicken and marinade to the pot and cook for 5–7 minutes. Add the chicken
stock, bring to the boil, reduce heat and simmer for 30 minutes. Add the cream and
simmer for 10–15 minutes, until the chicken is cooked through. Add the almonds and
cook for 5 minutes.
Remove from the heat, garnish with coriander leaves and serve with basmati rice and
pappadums.
Tex Mex Chicken and Zucchini

1 tbsp avocado or coconut oil

1 medium onion finely chopped
3 large garlic cloves minced
2 medium bell peppers chopped
1 lb boneless & skinless chicken breasts cut into 1″ pieces
1 cup corn frozen or fresh
2 large zucchini diced
14 oz can low sodium black beans drained & rinsed
14 oz can low sodium diced tomatoes not drained

1 tsp store bought or homemade taco seasoning

1 tbsp cumin divided
1 tsp salt
Ground black pepper to taste
1 cup Tex Mex or Colby Jack cheese shredded
1/2 cup green onions chopped
1/2 cup cilantro chopped

Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic
and bell pepper; saute for 3 minutes, stirring occasionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin,
salt and black pepper. Cook for about 5 minutes, stirring occasionally.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover
and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top
with green onion and cilantro.
Garlic Shrimp
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1½ pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
¼ cup chicken stock
Juice of 1 lemon, or more, to taste

Directions
1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt
and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set
aside.
2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until
reduced by half, about 1-2 minutes.
3. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and
smooth.
4. Stir in shrimp and gently toss to combine.
Wholewheat Blueberry Muffins

Ingredients
For the streusel:

1 tablespoon of melted butter

1/3 cup of old-fashioned rolled oats
1/4 cup of firmly packed golden brown sugar
1 Tablespoon of white whole wheat flour
1/8 teaspoon of ground cinnamon
For the muffins:
2 cups 9 oz of white whole-wheat flour, spooned into measuring cup and leveled
2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda
2 tablespoons of melted butter
1 cup of reduced fat sour cream
2/3 cups of granulated sugar
1/4 cup of vegetable oil
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cups of fresh blueberries

Preheat oven to 425 degrees.

Spray a muffin tin with non stick cooking spray and line muffin tin with muffin liners.
In a small bowl, combine 1 tablespoon of melted butter, oats, brown sugar, 1 tablespoon
of white whole wheat flour and cinnamon and set aside.
In a large mixing bowl, whisk together 2 cups of white whole wheat flour, baking
powder, salt, baking soda.
In another small bowl, combine reduced fat sour cream, sugar, vegetable oil, 2
tablespoons of melted butter, vanilla and eggs.
Pour sour cream mixture into dry ingredients and stir just until combined.
Gently fold in fresh blueberries.
Divide muffin batter into muffin liners.
Sprinkle with streusel topping.

Bake at 425 for first 5 minutes, then reduce oven temperature to 375 and bake an
additional 13 minutes.
Creamed Spinach
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion minced
3 cloves garlic minced
4 teaspoons Kosher salt divided
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 1/2 cups half-and-half
2 1/4 pounds fresh leaf spinach or one pound frozen
1 cup mozzarella cheese
4 ounces cream cheese
1/2 cup grated Parmesan cheese

Directions
1. Bring a large pot of water to a boil with two teaspoons of salt. Add the spinach
and cook just until wilted, about 1 minute. Drain the spinach in a strainer or colander.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
Chop the spinach bundles into a 3/4 inch width.
2. In a large skillet melt the butter with the garlic and onions. Cook on medium low
for 8-10 minutes or until the onions are translucent.
3. Add in the remaining kosher salt, black pepper and nutmeg.
4. Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes
until the aroma is a bit nutty. Add the half an half and cook until boiling.
5. Add in the mozarella cheese and cream cheese. Cook for 6-8 minutes or until the
mixture has thickened.
6. Add in the spinach and the Parmesan cheese and stir to combine.
Lemon Poppy Seed Muffins
Ingredients
For the Muffins
2/3 cup white sugar
1 large egg
½ cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 tablespoon poppy seeds
¼ cup fresh lemon zest (from 4 lemons)
1¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sour cream
For the Glaze
1½ cups powdered sugar
4 tablespoons lemon juice

Instructions
1. Preheat oven to 375ºF. Place seven muffin liners in the pan.
2. Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
Add the poppy seeds and lemon zest and mix well.
3. Add the flour, baking powder and salt. I stir the baking powder and salt into the flour
right on top of the wet ingredients so I don't have to get out another bowl. Once the
baking powder and salt are pretty well distributed in the flour, stir them into the wet
ingredients until combined. Don't overmix. Just stir until it's no longer lumpy.
4. Stir in the sour cream just until well distributed.
5. Evenly distribute the batter in the muffin tin, filling each one to the top of the liner.
6. Bake muffins for about 22 minutes or just until a toothpick comes out clean.
7. Mix together the ingredients for the glaze, add lemon juice until desired consistency
is reached. Pour glaze over cooled muffins.
Crispy Chicken Thighs
Ingredients
6-8 chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon paprika

Directions
1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup
and set aside.
2. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil
rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian
seasoning, and paprika. Sprinkle the spices over the chicken evenly.
4. Bake chicken until 165F.
Lemon Pudding Cake
Ingredients
4 large eggs, separated
2 tablespoons finely grated lemon zest
⅓ cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
½ cup all-purpose flour
½ teaspoon kosher salt
1½ cups whole milk

Directions
1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway
with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch
square or round baking dish.
2. In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In
another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into
the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining
milk.
3. Whip the egg whites until soft peaks form, then gently fold them into the batter.
4. Pour batter into the buttered dish. Place the dish in the pan of water in the oven.
Bake until the cake is set, about 45 minutes.
Chili
Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
1 lb 90% lean ground beef
2½ tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce

Directions
1. Add the olive oil to a large soup pot and place it over medium-high heat for two
minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7
minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and
optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce.
Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently
simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Fruit Galette

INGREDIENTS
FOR THE DOUGH:
1 ⅓ cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
½ teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
½ teaspoon/4 grams grated lemon zest (optional)

FOR THE FILLING:

3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if
necessary
½ cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

MAKE THE CRUST:

In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together
flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough
cream to get to 1/3 cup. Lightly whisk the egg and cream together.
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up
the butter. If using a food processor, do not over-process; you need chickpea-size
chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir
until it just starts to come together but is still mostly large crumbs. Mix in lemon juice
and zest if using.
Put dough on lightly floured counter and pat it together to make one uniform piece.
Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged).
Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing
the filling.

MAKE THE FILLING:

Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and
the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries,
raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently
fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry
generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden.
Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
FOR THE FILLING:
1 to 2 crisp apples, such as Pink Lady (12 ounces/340 grams), peeled, cored and very
thinly sliced
1 to 2 just ripe Bartlett pears (12 ounces/340 grams), cored and very thinly sliced
⅓ cup/75 grams packed dark brown sugar
1 tablespoon cornstarch
¾ teaspoon freshly grated lemon zest
¼ teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces

FOR THE CARAMEL:

2 cups/480 milliliters apple cider
⅓ cup/75 grams packed dark brown sugar
2 tablespoons unsalted butter
½ teaspoon kosher salt
2 tablespoons heavy cream

Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar,
cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the
dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric
circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as
necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet.
Chill for 10 minutes.
Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if
using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep
golden brown, about 45 minutes. Some of the juices may leak out, but that’s O.K.
Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a
small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13
to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat
to maintain a simmer, and continue to cook the mixture, whisking often, until it has
become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and
set aside to cool slightly. (The caramel will thicken as it cools.)
Vanilla Frosting
Ingredients
½ cup milk
2 tablespoons flour
pinch of salt
¾ cup sugar (add up to ½ cup extra sugar if you want it on the thick side)
½ cup (1 stick) salted butter, softened
2 teaspoons vanilla extract

Directions
1. Whisk milk, flour, and salt together in a saucepan over medium heat. Keep stirring
until the mixture gets very thick and bubbly.
2. Remove from heat and let cool to room temperature.
3. In a mixing bowl using an electric mixer beat sugar and butter together until smooth
and creamy. Beat in the cooled flour mixture until it is light and fluffy. Beat in the
vanilla.
4. *Note* If you want it to be thicker you can add more sugar. This recipe is very
forgiving and if you want it a really thick consistency keep adding sugar to it.
Hawaiian Rolls

1 cup (240 ml) pineapple juice

½ cup (120 ml) buttermilk
6 tablespoons (89 g) unsalted butter, melted
5 ½ cups (715 g) all-purpose flour, measured correctly
⅓ cup (113 g) honey
1 tablespoon instant yeast, SEE NOTE 1
2 teaspoons salt
1 large egg, lightly beaten
1 tablespoon vanilla extract
4 tablespoons honey butter, SEE NOTE 2

Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring
cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture
may become curdled, this is normal.
Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed
until combined.
With the mixer on low speed, gradually pour in the pineapple mixture followed by the
egg and vanilla.
Mix on low speed dough begins to come together, about 2 minutes. Increase the speed
to medium-low and mix until the dough is no longer sticking to the sides of the bowl. It
may still stick to the bottom.
Turn the dough out onto a lightly floured surface and shape it into a ball. Place the
dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise
until doubled in size, about 1 and ½ hours.
Punch the dough down to deflate it and transfer it to a lightly floured work surface.
Divide the dough into 15 equal size portions. Shape each portion into a smooth ball and
arrange them in a lightly oiled 9x13-inch baking pan.
Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about
1 and ½ hours.
Adjust the oven rack to the lower-middle position and heat the oven to 375°F.
Brush the top of the rolls with melted honey butter. Bake the rolls for 20 minutes, or until
the tops are golden brown, rotating halfway through the baking time. The internal
temperature of the rolls should be 190°F.
Brush the rolls with more melted honey butter and cool on a wire rack for 10 minutes.
Transfer the rolls to a wire rack and cool for another 20 minutes. Rolls are best when
eaten the day they are made.
Hawaiian Rolls

1 cup pineapple juice

1 (1/4-ounce/2 1/4 teaspoons/7 grams) package active dry yeast
¼ cup/50 grams granulated sugar
3 ¼ cup/415 grams all-purpose flour
1 teaspoon kosher salt
1 large egg plus 2 large egg yolks, lightly beaten
4 tablespoons/57 grams unsalted butter (1/2 stick), at room temperature
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PREPARATION
In a small saucepan, bring the pineapple juice to a simmer over medium-high heat, and
cook it until it has reduced to 3/4 cup, about 10 minutes. Transfer to a liquid measuring
cup and let cool until just warm, about 105 to 110 degrees. Stir in the yeast and let the
mixture stand until the yeast has bloomed, about 5 minutes.
Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the
sugar, flour and salt. With the mixer on low, add the yeast mixture and the eggs, and
knead until the dry ingredients have been incorporated (you may have to help it along
with a spatula at first) and dough is smooth and elastic, about 5 to 10 minutes. Add
butter in small pieces and continue to knead the dough until smooth, increasing speed
to medium, another 5 to 10 minutes. The dough will be shiny, elastic and slightly sticky.
Scrape down the sides of the bowl and gather the dough into a neat ball (no need to
add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until
doubled, about 1 to 2 hours.
Butter a 9-inch-by-13-inch baking pan. Gently tip dough out onto a work surface. You
shouldn’t need flour at this point. Divide dough into 16 equal pieces. Roll each piece into
a tight ball and place in the prepared pan. Repeat with the remaining dough. Cover the
tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour.
The dough should look puffy and spring back slowly when pressed gently.
Heat the oven to 350 degrees. Bake until puffed and golden, about 20 minutes. Serve
warm or at room temperature.
Millionnaires Shortbread

INGREDIENTS
FOR THE SHORTBREAD LAYER:
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature but not
too soft
½ cup/100 grams granulated sugar
1 ½ cups/190 grams all-purpose flour
½ teaspoon kosher salt
FOR THE CARAMEL LAYER:
1 (14-ounce) can sweetened condensed milk
4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons Lyle’s Golden Syrup or light corn syrup
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
FOR THE CHOCOLATE:
8 ounces/226 grams semisweet chocolate, chopped
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PREPARATION
Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking
pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat
together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes.
Add flour and salt, and beat on low just until the mixture is evenly combined and the
texture of coarse sand.
Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top
is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
Make the caramel layer: In a medium saucepan, combine condensed milk, butter,
Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a
heatproof spatula, until it has thickened and changed from a milky yellow color to the
color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225
degrees on an instant-read thermometer. Adjust the heat as necessary to keep the
bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the
baked crust and spread it into an even layer.
Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in
short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill
until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away
from the pan with a sharp knife, then transfer the shortbread to a cutting board using the
parchment overhang. Cut into 32 small bars.
Challah

1 1/2 cups lukewarm water, divided

1 packet active dry yeast (1 packet is equivalent to 2 1/4 tsp or .25 ounce active dry
yeast) - you may substitute 1 3/4 teaspoons of instant yeast or .6 ounce compressed
fresh yeast (1 small cake)
1 tsp sugar
1 large egg
3 large egg yolks
1/3 cup honey
2 tbsp canola oil (you may also use avocado oil)
2 tsp salt
4 1/2-6 cups all purpose flour - PLEASE NOTE - if you are using the metric conversion
tool on this recipe, the flour is not updating correctly. The correct metric measurements
for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not
work)
Egg Wash Ingredients
1 large egg
1 tbsp cold water
1/2 tsp salt
Optional Ingredients
Raisins, chocolate chips (1 ½ cups of either)
Optional Toppings
Sesame seeds, poppy seeds, kosher salt
Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1
packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10
minutes. The yeast should have activated, meaning it will look expanded and foamy. If it
doesn’t, your yeast may have expired, which means your bread won’t rise—go buy
some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast
you can skip this step and simply add the yeast to your dry ingredients. If you're using
fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to
dissolve, then add the remaining wet ingredients - no need to wait for proofing.
Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl
along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the
ingredients together.
Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time
flour is added. When mixture becomes too thick to stir, use your hands to knead.
Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The
amount of flour you will need to achieve this texture varies—only add flour until the
dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the
challah, incorporate into the dough as you knead.
Place a saucepan full of water on the stove to boil.
Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease
the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so
that both sides are slightly moistened by the oil.
Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle
rack of your oven. Take the saucepan full of boiling water and place it below the rack
where your dough sits. Close the oven, but do not turn it on. The pan of hot water will
create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour,
or until the dough doubles in size. This may take longer depending on a number of
things, including weather conditions... be patient! It's important to let the dough rise for
best results.
Take the dough bowl out and punch it down several times to remove air pockets.
Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles
in size.
Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the
dough down into the bowl a few times, then turn the dough out onto the floured surface.
Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
Now your dough is ready to braid. If you plan to separate and bless the challah, do it
prior to braiding. Click here to learn how to braid challah.
After you’ve braided your challah, place it on a cookie sheet lined with parchment paper
(this will catch any spills from your egg wash and keep your challah from sticking to the
cookie sheet).
Note: I usually only put a single challah braid on a cookie sheet, since they tend to
expand a lot when baking.
Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry
brush to brush a thin layer of the mixture onto the visible surface of your challah. If
you're adding sesame seeds or some other topping, sprinkle it on the damp dough now
- the egg wash helps it stick. Reserve the leftover egg wash.
Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when
you press your finger into the dough and the indentation stays, rather than bouncing
back.
Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but
to get the best result the baking should be done in stages. First, set your timer to 20
minutes and put your challah in the oven.
After 20 minutes, take the challah out of the oven and coat the center of the braid with
another thin layer of egg wash. This area tends to expand during baking, exposing
areas that will turn white unless they are coated with egg wash.
Turn the tray around, so the opposite side is facing front, and put the tray back into the
oven. Turning the tray helps your challah brown evenly—the back of the oven is usually
hotter than the front.
The challah will need to bake for about 20 minutes longer. For this last part of the
baking process, keep an eye on your challah—it may be browning faster than it’s
baking. Once the challah is browned to your liking, take the tray out and tent it with foil,
then place it back in the oven. Remove the foil for the last 2 minutes of baking time.
Take the challah out of the oven. At this point your house should smell delicious. You
can test the bread for doneness by turning it over and tapping on the bottom of the loaf
—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire
cooling rack before serving.
Coconut Cake

FOR THE CAKE:

3 cups/435 grams cake flour or all-purpose flour
2 cups/170 grams unsweetened finely shredded coconut (or substitute 149 grams
medium shredded)
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ cup/300 milliliters buttermilk
⅓ cup/80 milliliters coconut, grapeseed or vegetable oil (coconut oil should be liquified
before measuring)
2 cups/400 grams granulated sugar
1 cup/227 grams unsalted butter (2 sticks), at room temperature
1 teaspoon vanilla extract
4 large eggs
FOR THE FROSTING:
1 pound/452 grams cream cheese, room temperature (2 8-ounce packages)
3 ¾ cups/453 grams confectioners' sugar (a standard 1-pound box)
1 ½ cups/341 grams unsalted butter (3 sticks), at room temperature
½ teaspoon vanilla extract
¼ teaspoon kosher salt
3 cups/171 grams coconut flakes or chips (or substitute 224 grams medium shredded,
unsweetened coconut)
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PREPARATION
Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking
spray and line with parchment paper. Spray again and set aside.
In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a
separate, smaller bowl, combine buttermilk and coconut oil; set aside.
In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high
speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of
bowl. Add eggs, one at a time, beating each egg until well incorporated before adding
the next one. Continue beating until the mixture is very pale and nearly doubled in
volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of
butter and sugar are hiding at the bottom, and beat another minute or so.
Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the
buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the
remaining buttermilk mixture and mix just to blend, then finish up by adding the
remaining flour mixture.
Divide batter among cake pans and smooth the tops. Bake in the middle racks until
cakes are puffed, pale golden brown on top and starting to pull away from the sides,
about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool
completely.
Make the frosting: In a large bowl, use an electric mixer to beat cream cheese,
confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure
white and very fluffy, 3 to 5 minutes.
Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an
offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on
top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an
offset spatula, spread a thin layer of frosting over the top and around the sides of the
cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake
for 1 hour.
Meanwhile, if you’d like to lightly toast the coconut, place it on a rimmed baking sheet
and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the
coconut a great toasted flavor, but you’ll lose the pure white snowball look of the
finished cake.)
Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the
sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before
slicing.
PIE CRUST
Makes 2 discs of dough
2½ cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1¼ cups (2 sticks plus 4 tablespoons) unsalted butter, cut into 1-inch pieces, chilled
1 tablespoon apple cider vinegar or distilled white vinegar
¼ cup ice water, plus more as needed
1. Whisk the flour, sugar, and salt in a large bowl. Using your hands, smash the
butter between your palms and fingertips into the flour, creating long, thin,
flaky bits. When most of it is incorporated and there are no large chunks
remaining, dump the flour mixture onto a work surface.
2. Combine the vinegar with the ice water and drizzle it over the flour. Using the
tips of your fingers, run your hands through the flour mixture. Do this a few
more times, until it all starts coming together.
3. Using the palms of your hand, start kneading the dough, gathering up any dry
bits from the bottom and placing them on the top to be incorporated. You can
add 1, maybe 2 tablespoons water during this process if you feel the dough really
needs it, but it should remain on the drier side (it will hydrate and become more
tender as it rests).
4. When you’ve got a shaggy mass of dough (it will not be smooth and it certainly
will not be shiny), knead it one or two more times, then divide in half. Pat each
half into a flat disc, about 1 inch thick. Wrap each disc individually and
refrigerate at least 2 hours.
Fruit Galette

FOR THE DOUGH:

1 ⅓ cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
½ teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
½ teaspoon/4 grams grated lemon zest (optional)
FOR THE FILLING:
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if
necessary
½ cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch
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PREPARATION
MAKE THE CRUST:
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together
flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough
cream to get to 1/3 cup. Lightly whisk the egg and cream together.
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up
the butter. If using a food processor, do not over-process; you need chickpea-size
chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir
until it just starts to come together but is still mostly large crumbs. Mix in lemon juice
and zest if using.
Put dough on lightly floured counter and pat it together to make one uniform piece.
Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged).
Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing
the filling.
MAKE THE FILLING:
Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and
the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries,
raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently
fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry
generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden.
Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Caramel

INGREDIENTS
1 ½ cups heavy cream
1 ⅓ cups sugar
⅓ cup water
1 teaspoon pure vanilla extract

PREPARATION
Put the cream in a saucepan and bring to the boil. Set aside.
Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in
cold water and brush the inside of the saucepan, brushing just about the level of the
simmering sauce. Cook over high heat until the mixture is golden brown. Remove from
the heat and slowly whisk in the reserved cream. Return to the boil and cook over low
heat for two to three minutes. Stir in the vanilla.
Beef Curry

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