Cast Iron Skillet Corn Bread

Ingredients:
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you
make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking
soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter,
reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F.
Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the
skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or
toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15
minutes and serve.
Rye Bread

Ingredients:
2 packages active dry yeast (4 ½ teaspoons)
2 ½ cups warm water (just barely warm to the touch)
2/3 cup molasses (regular unsulphured; not blackstrap)
1 tablespoon salt
¼ cup vegetable oil
2 cups rye flour
5 ¼ cups bread flour

Directions:
Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal
bowl.
Add the salt, vegetable oil, rye flour and then bread flour.
Knead and let it rise until doubled in size.
Divide the dough in half and let it rise in two greased loaf pans.
Bake at 350 deg for 40 minutes.
Leftover Turkey Wild Rice Soup

Ingredients:
1 medium onion chopped
2 medium carrots peeled & chopped
3 sticks celery chopped
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic minced
2 dashes Italian seasoning
3 heaping tablespoons flour
6 cups chicken broth
1 cup uncooked brown rice
2 cups (or more) cooked turkey meat shredded/cut up
7 ounces cremini mushrooms sliced
Salt & pepper to taste
½ cup cream optional

Directions:
Prep your onion, carrots, and celery. I just roughly chopped the carrots and celery.
Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and
celery. Sauté for 7 minutes, stirring occasionally.
Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.
Whisk in the chicken broth until the flour is dissolved.
Stir in the rice.
Increase the heat to high and bring the soup to a boil. Once it's just boiling, cover the pot with
the lid slightly ajar. Reduce the heat so it's gently boiling for 15 minutes.
If you haven't already prepped the turkey and mushrooms, you can do it now.
Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil,
then reduce the heat so it's simmering again and continue cooking the soup for another 15-20
minutes (cover with lid slightly ajar) or until the rice is tender.
Stir in the cream (if using). Season soup with salt & pepper as needed.
Cast Iron Steak

Ingredients:
Coarse salt, such as kosher salt or Maldon sea salt
1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron,
chuck-eye, hanger or skirt (preferably “outside” skirt)
Black pepper (optional)

Directions:
Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place
meat on top and set aside to dry further and come to cool room temperature (30 to 60
minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with
about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two
steaks, cook in two batches.)
Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in
pan so both sides are salted. Press down gently to ensure even contact between steak and pan.
Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few
times, sprinkle in two pinches salt. If using pepper, add it now.
When steak has contracted in size and developed a dark-brown crust, about 4 minutes total,
check for doneness. To the touch, meat should feel softly springy but not squishy. If using an
instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees
is ideal: Steak will continue cooking after being removed from heat.
Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top
edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice
across the grain of the meat.
Air Fryer Mushrooms

Ingredients:
8 oz. (227 g) mushrooms , washed and dried
1-2 Tablespoons (15 ml) olive oil
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) soy sauce or Worcestershire sauce
Kosher salt , to taste
black pepper , to taste
1 Tablespoon (15 ml) chopped parsley

Directions:
If using small to medium mushrooms, cut in half. Or for large mushrooms, cut them into
quarters (depending on preferred size). 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.
Cinnamon Rolls

Ingredients:
FOR THE DOUGH:
1 cup warm milk (about 115 degrees F)
2 1/2 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.)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour (divided)
FOR THE FILLING:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 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
1/2 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.
Keto “Raisinets”

Ingredients:
1/2 cup fresh blueberries
1-ounce unsweetened chocolate
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream, room temperature

Directions:
Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes.
When blueberries are frozen, make the chocolate ganache:
Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water.
Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use
more or less than 1 tablespoon, as needed). Turn heat off, leaving bowl over hot water.
Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and
put them back on the waxed papered dish. Spread them around so that they don't make big
bunches, and then put them back into the freezer for just a couple more minutes. Alternatively,
put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with
a fork. Put plate in the freezer for a few more minutes. Serve frozen and eat quickly before they
melt.
Jalapeno Poppers

Ingredients:
12 jalapeno peppers
6 ounces cream cheese softened
1 teaspoon garlic powder
4 ounces sharp cheddar shredded
2 tablespoons chives finely chopped
¼ cup Panko bread crumbs
1 tablespoon butter melted

Directions:
Preheat the oven to 400°F.
Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds
and membranes.
In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
In a separate bowl, combine Panko crumbs and melted butter.
Fill jalapenos with the cheese mixture. Top with crumbs.
Place on a baking pan and bake 18-22 minutes or until golden.
Cool 5-10 minutes before serving.
Chicken Saag

Ingredients
The onion paste
2 cups onions – coarsely chopped
2 tbsp vegetable oil
1 cup water
chicken saag
6 boneless, skinless chicken thighs cut into 3 pieces per thigh.
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp turmeric
1-2 tsp mild kashmiri chili powder
1 1/2 tsp kasoor methi – dried fenugreek leaves
1 1/2 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
The onion paste
Place the onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the
onions are soft and translucent. This takes 10 minutes in my 1100 watt microwave. I can’t
predict how long it will take in yours…
Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly.
Place the onions, 2 tbsp vegetable oil and 3/4 cup of warm water in a blender and puree until
smooth. Set aside.
chicken saag
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.
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. I
have a Cuisinart and had to make the ice cream in two batches, one right after the other, and
the mixing process took about 30-45 minutes per batch. 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.
After scalding the cream, you can strain the shredded coconut out prior to mixing with the egg
yolk mixture if you prefer, but if you love the taste and texture it adds, leave them in!
Take extra care to properly temper the egg by whisking in small amounts of the hot liquid at a
time, whisking constantly. This will prevent the eggs from cooking. If you accidentally do cook
the eggs, you can filter out any solid pieces through a fine mesh strainer.
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.
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
PREPARE THE SMOKER
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).
Chili

Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 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* -optional
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

Instructions
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.
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.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional
cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
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.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Rye Bread

FOR THE BREAD:

2 cups/310 grams bread flour
1 cup/155 grams light rye flour
2 teaspoons/6 grams caraway seeds (optional)
2 teaspoons/10 grams kosher salt
1 ½ teaspoon/5 grams active dry yeast
2 teaspoons honey
2 teaspoons flavorless vegetable oil, such as grapeseed or canola
FOR THE GLAZE:
1 teaspoon cornstarch

In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and
yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until
a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape
down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest
for 20 minutes.
Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the
bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1
tablespoon at a time.
Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead
30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl.
Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough
down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch
square.
Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift
and fold down the upper third of the dough toward the center and press gently to seal. Lift and
fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf
seam side down, gently slide hands underneath, and transfer to the prepared pan. You should
have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled
plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough
has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in
oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating
pan once during baking.
Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until
clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides
with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
Chocolate Mousse

Ingredients:
3 eggs (~55g/2 oz each)
125g / 4.5 oz dark chocolate , bittersweet / 70% cocoa (Note 1)
10g / 0.3 oz unsalted butter
1/2 cup cream , full fat (Note 2)
3 tbsp caster sugar (superfine white sugar)
DECORATIONS:
More whipped cream
Chocolate shavings

Instructions
Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small
bowl. Leave whites while you prepare other ingredients. (Note 4)
Yolks: Whisk yolks.
Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30
second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but
read Note 6 first). Set aside to cool – proceed with other steps.
Whip cream: Beat cream until stiff peaks form (see video).
Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
FOLDING:
Fold egg yolks into cream using a rubber spatula – 8 folds max. Streaks is ok.
Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too
thick, microwave 2 x 3 seconds until runny.
Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok.
Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated –
“smear” the spatular across surface to blend white lumps in – aim for 10 folds.
Pour chocolate mixture into egg whites. Fold through until incorporated and no more white
lumps remain – aim for 12 folds max.
Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably
overnight.
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for
colour would also be lovely!
Recipe Notes:
1. Chocolate: Ensure you use COOKING chocolate, not eating chocolate. Cooking chocolate
(baking aisle) is made for cooking with – melts smoothly and is thinner than eating chocolate. If
you use eating chocolate, the mousse is denser (I tried).
Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey
flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and
Lindt 70% all work well) – these are bittersweet chocolates.
2. Cream: You must use a cream that can be whipped. Pure, thickened or heavy cream all work
here. Do not use “Pouring Cream” that cannot be whipped – the label will say as such if the
cream cannot be whipped.
Cream must be full fat – now is not the time to go low fat!
3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of
chocolate.
4. Eggs tip: It’s easier to separate whites from yolks when eggs are cold, but whites at room
temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set
aside while you prep the other ingredients to let the whites come to room temp a bit.
5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We
want the middle one – firm peaks. This is when you have a “elf hat” floppage at the top of the
peak (see video). If it stands straight upright without the little hook then it’s stiff, not firm (still
works fine but it won’t hold up as well after a few days in the fridge). If you do not get any type
of peaks at all, then keep beating!
Chicken Sandwiches

Ingredients:
Chicken Marinade
2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon EACH paprika garlic powder, black pepper, salt
For Breading
1 cup flour
½ cup corn starch
1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
1 teaspoon EACH salt & pepper
Spicy mayo
½ cup mayo
1 teaspoon hot sauce
1 teaspoon or cajun or taco seasoning
1/2 tsp
TO ASSEMBLE
4 medium-sized brioche buns
Mayonnaise
Sliced pickles
3-4 cups canola oil for frying

Instructions
To Marinate Chicken
Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each
chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the
bun (see video below).
In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the
mix and place in the fridge to marinate up to 24 hours or use right away.
To Cook Chicken
Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature
reaches 350F.
In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of
the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top
chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until
the outside is crispy and golden and the internal temperature reaches 165F.
To Assemble
Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp.
Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on
each bun. Top with pickles and chicken. Enjoy hot!
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
Instructions
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.
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.
Chocolate Pie

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.
Caramel Ice-cream

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 (such as Maldon)

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.
Pie Crust

Ingredients
1 ¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Directions:
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture
forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the
dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the
heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2
days.
Raspberry Almond Crumb Cake

1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)

1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120ml) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
3/4 teaspoon almond extract

Topping:
1/4 cup (31g) all-purpose flour
1/4 cup (50g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons (30g) unsalted butter, melted
1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
3/4 cup (65g) 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. I suggest serving with a dusting of confectioners’ sugar!
Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh
fruit, this cake is best within the first couple days.
Balsamic Chicken

Ingredients
⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a
bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.

Step 2
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the
marinade and reserve the marinade. Place the chicken in the heated pan and cook until they
start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into
the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice,
about 5 minutes.
 Hot Cross Buns

Ingredients
500g/1lb 2oz strong white flour, plus extra for dusting
75g/2¾oz caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
1 lemon, finely grated zest only
10g/¼oz salt
10g/¼oz fast-action dried yeast
40g/1½oz butter
300ml/10fl oz milk
1 free-range egg, beaten
200g/7oz sultanas
50g/1¾oz finely chopped mixed candied peel
oil, for greasing
For the topping
75g/2¾oz plain flour
2 tbsp golden syrup, for glazing

Directions:
1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add
the salt and yeast, placing them on opposite sides of the bowl.
2. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the
tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture
together, incorporating the flour from the edges of the bowl as you go. Gradually add
the remaining milk, to form a soft pliable dough (you may not need all of the milk).
3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the
sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and
elastic and forming a smooth ball. (The kneading can also be done in a food mixer with
a dough hook.) Oil a bowl and place the dough in a bowl, cover with cling film and leave
to rest in a warm place for about 1½ hours or until doubled in size.
4. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a
further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to
rise for a further hour, or until doubled in size.
5. Turn the dough out again on to a floured surface and divide into 12 equal pieces,
shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls
on the tray, placing them fairly close together and flattening them slightly.
6. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t
touch the buns. Leave for 40-60 minutes until the buns have doubled in size.
7. Preheat the oven to 220C/200C Fan/Gas 7.
8. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make
a paste and spoon into the icing bag.
9. When the buns have risen remove the polythene bags and pipe a cross on each bun.
Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway
through if necessary.
10. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a
little syrup to give a nice shine, before setting aside to cool on a wire rack.
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.
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:
INSTRUCTIONS
Make the Cake
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.
Make the Frosting
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).
Ground Beef and Potatoes

Ingredients
2 tablespoons canola oil
1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
1 pound 93% lean ground beef
1 small yellow onion diced
1 red bell pepper diced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt plus additional to taste
1/4 teaspoon ground black pepper
1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
2 green onions sliced

Directions:
Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is
hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the
potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6
minutes.
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and
hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the
meat is fully cooked through, about 6 to 8 minutes more.
Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with
Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you
like.
Caramel Apple Dump Cake

2 20 ounces each cans apple pie filling

2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set
aside.

In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple
mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the
caramels.
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges
are bubbling.
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.
2
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.
3
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.
4
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.
5
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.
Pineapple Upside-down Cake

TOPPING:
565g/ 20 oz canned pineapple slices in juice (not in syrup, Note 1)
12 – 18+ maraschino cherries (Note 2)
4 tbsp unsalted butter , melted
▢1/2 cup brown sugar
CAKE:
▢1 1/2 cups flour
▢1 tsp baking powder
▢1/4 tsp baking soda (sub 1 tsp baking powder)
▢1/4 tsp salt
▢1/3 cup milk , full or low-fat
▢1/4 cup pineapple juice , reserved from can (under Topping ingredients)
▢1/4 cup sour cream , full fat (sub plain yogurt)
▢1 tsp vanilla extract (or essence)
▢115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
▢3/4 cup white sugar
▢2 large eggs , at room temperature (Note 4)
▢Any leftover pineapple , chopped (Note 1)
Instructions
Preheat oven to 180°C/350°F (160°C fan).
PINEAPPLE DECORATIVE TOP:
Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on.
Pat dry with paper towels.
Butter: Pour melted butter into a 23cm/9" cake pan at least 5cm/2" deep. (Not springform, as
they'll leak.) Brush butter up the sides.
Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved
pineapple rings (as pictured), or whole ones.
Decorate with cherries as desired. Most people just put them in the middle of the pineapple
rings.
Press cherries and pineapples down firmly so they are in direct contact with the base of the
cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel.
(Note 5)
BATTER:
Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on
speed 7 (handheld mixer) until fluffy.
Eggs: Add eggs one at a time, beating for 20 seconds in between.
Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in
using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture,
mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in
the leftover pineapple pieces.
Fill pan: Spread batter over pineapple layer, smooth and level the surface.
Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes
until a toothpick inserted into the centre comes out clean.
TURNING OUT CAKE:
Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter
over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
Cool completely before serving.
Salted Caramel Galette

Ingredients
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
1/4 cup (60ml) ice cold water*
Filling & Topping
2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)*
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salted caramel sauce
egg wash: 1 large egg beaten with 1 Tablespoon milk
optional: 1/3 cup (40g) Diamond of California chopped walnuts

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 (190°C). 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 (or any shape, really!).
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.
Greek Chicken Marinade

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:
INSTRUCTIONS
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.
Garam Masala

1 tablespoon ground cumin

1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in
an airtight container, and store in a cool, dry place.
Easy Grilled Chicken

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:
Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to
combine.
Marinade for a 30 minutes (or up to 4 hours) before cooking chicken.
Preheat grill to medium high heat.
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.
Rest 3-5 minutes before slicing.
Air Fryer Spring Rolls

Ingredients
2 tablespoons sesame oil
1/2 teaspoon minced garlic
2 cups shredded cabbage
1 cup matchstick carrots
1/2 cup thinly sliced bamboo shoots
1 tablespoon fresh lime juice
2 teaspoons fish sauce
1 teaspoon soy sauce
8 square spring roll wrappers
water to seal wrappers
cooking spray

Directions
Preheat air fryer to 390°F (200°C).
Heat sesame oil in a skillet over medium-high heat and cook garlic until fragrant, about 30
seconds.
Add cabbage, carrots, and bamboo shoots to garlic and cook until slightly tender, about 5
minutes.
Remove skillet from heat and stir lime juice, fish sauce, and soy sauce into vegetable mixture.
Fill each spring roll wrapper with vegetable mixture, placing the filling just below the center of
the wrapper. Fold the bottom point over the filling and tuck under. Fold in both sides and roll
up tightly. Use water to seal the wrapper. Repeat with remaining vegetable mixture and
wrappers.
Spray air fryer basket with cooking spray. Place spring rolls into basket, working in batches as
needed, and spray rolls with cooking spray.
Cook spring rolls in air fryer for 5 minutes; turn over and cook until evenly browned, about 5
minutes more.
Mexican Stuffed Peppers

Ingredients
▢5 capsicum / peppers , large about 12cm/4.5" tall (Note 1)
▢1 tbsp olive oil
▢1 onion , chopped (brown, white, yellow)
▢3 garlic cloves , minced
▢350g (12oz) ground beef (mince), lean
▢1/4 cup tomato paste
▢1 1/4 cups (315 ml) chicken broth/stock , low sodium
▢1/2 cup long or medium grain rice , uncooked (Note 2)
▢1 cup corn kernels (Note 3)
▢1 cup green onions , finely sliced (or red onion)
▢1 1/2 cups (150g) mozzarella , shredded
▢1/2 cup (125 ml) water
MEXICAN SPICES:
▢1/2 tsp cayenne pepper
▢1 tbsp dried oregano
▢2 tsp cumin
▢2 tsp coriander
▢1.5 tsp onion powder
▢3/4 tsp salt
FOR SERVING (OPTIONAL):
▢Guacamole (Note 5 Quick Guac)
▢Sour Cream
▢1 tbsp fresh coriander/cilantro , finely chopped
Instructions
Preheat oven to 180C/350F.
HOLLOW PEPPERS:
Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove
top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut
off as little as possible so you don'' accidentally cut a hole in the bottom.)
Place capsicums in a baking dish that will fit them snugly (Note 4)
FILLING:
Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium
low.
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this
stage, not thick and stodgy (see video).
Stir in green onion.
FILL & BAKE:
Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just
until cheese is melted.
Serve with sour cream and Guacamole!
Keto Coconut Clusters

3.5 ounces of dark unsweetened baking chocolate

1 tablespoon of coconut oil
1 tablespoon of confectioners erythritol sweetener
1 teaspoon of vanilla extract
1/2 a cup of sliced almonds
1/2 a cup of big coconut flakes or big chips

Melt the baking chocolate and coconut oil together in a small sauce pan over low heat, whilst
stirring.
When the chocolate is melted, add the sugar and vanilla and stir until mixed in.
Remove from the heat and mix in the almonds and coconut flakes.
Scoop the mixture into bite sized clusters and drop them onto parchment paper.
Let the clusters harden in the fridge for about 30 minutes.
Chinese Beef Stirfry

Ingredients
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 ½ tablespoons peanut oil
750g beef, thinly sliced across the grain
1 large onion, cut into wedges
4 spring onions
1 green pepper
3 garlic cloves, crushed
1 tablespoons julienned fresh ginger
1 ½ tablespoons sesame seeds, lightly toasted

Sauce:
2 tablespoons hoisin sauce
2 tablespoons tomato sauce
2 tablespoons soy sauce
2 tablespoons Chinese rice wine
2 teaspoons sesame oil

Directions
Combine the soy sauce, rice wine, 2 teaspoons of the peanut oil, and ¼ teaspoon pepper. Add
the beef, toss, and marinate for at least 1 hour.
To make the stir-fry sauce, combine all the ingredients in a small bowl.
Heat the pan. Add the remaining oil and stir fry the beef until browned. Remove from the pan.
Add the onion and spring onion to the pan and stir fry for 2 minutes. Add the green pepper and
cook another minute.
Add the garlic and ginger. Return the beef and pour in the stir-fry sauce. Cook until the sauce
reduces. Serve with sesame seeds.
Broccoli Cheddar Soup

Ingredients:
2 tablespoons Butter
1/ 8 Cup White Onion
1/2 teaspoon Garlic, finely minced
2 Cups Chicken Broth
Salt and Pepper, to taste
1 Cup Broccoli, chopped into bite size pieces
1 Tablespoon Cream Cheese
1/4 Cup Heavy Whipping Cream
1 Cup Cheddar Cheese; shredded
2 Slices Bacon; Cooked and Crumbled (Optional)
1/2 teaspoon xanthan gum (optional, for thickening)

Directions:
In large pot, saute onion and garlic with butter over medium heat until onions are softened and
translucent.
Add broth and broccoli to pot. Cook broccoli until tender. Add salt, pepper and desired
seasoning.
Place cream cheese in small bowl and heat in microwave for ~30 seconds until soft and easily
stirred.
Stir heavy whipping cream and cream cheese into soup; bring to a boil.
Turn off heat and quickly stir in cheddar cheese.
Stir in xanthan gum, if desired. Allow to thicken.
Serve hot with bacon crumbles (optional)
Naan Bread

Ingredients:
3 cups flour
1 ¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
¾ cup warm water
1 ½ teaspoon yeast
¼ cup yogurt
¼ cup butter, melted

Directions:
Dissolve the sugar in warm water and sprinkle the yeast on top.
Whisk in the yogurt and 2 tablespoons of butter.
Mix in the flour, salt, and baking powder.
Knead and let it rise for 1 hour.
Spread butter on it and cook on a pan with a lid.
Beef Curry

Ingredients
1 tablespoon ghee
4 teaspoons cumin seeds
4 tablespoons minced garlic
2 tablespoons minced ginger
Chuck roast, cut up
2 cups diced onion
1 cup chopped onion
2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoon Garam Masala
2 teaspoon salt
¼ cup water
1 can coconut milk
1 cinnamon stick
4 green cardamom pods
Curry leaves
1 teaspoon cardamom powder
1 teaspoon cartwrights

Directions
In the Instant Pot, add the ghee and sauté the cumin seeds.
Add all the remaining ingredients. Stir to combine.
Cook at high pressure for 50 minutes.