Classic Clam Chowder

• 2 6.5 oz. cans chopped clams
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3 stalks/ribs celery, chopped (about one cup)
• 2 garlic cloves, finely chopped
• ⅓ cup all-purpose flour
• 1 ½ cup milk
• Clam juice from the cans
• 2 medium Russet potatoes, peeled and diced small
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley or chives
• Oyster crackers, for serving (optional)
• 2 slices of bacon
• or
• ½ red bell pepper, diced and ½ green bell pepper, diced
• ½ teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar (optional)

1. There can be two options for you to start this dish, depending on if you wish to use bacon slices or not. You can either first cook the bacon in a dutch oven or a large pot on medium heat for 5-7 minutes, remove it with a slotted spoon and cook the rest of your recipe in that bacon fat; or you can remove the bacon completely. In that case, you can start by cooking the vegetables such as red bell pepper, onion, celery, and green bell pepper in butter over medium heat for 4-5 minutes.
2. Add the minced garlic to the pot over medium heat after the vegetables are slightly softened, and cook for another minute.
3. Sprinkle the flour over the vegetables and keep stirring continuously for two minutes until you add the milk and the clam juice. Whisk the concoction until it is smooth.
4. Set the gas on simmer but keep stirring continuously. It is essential that the flour mixture does not stick to the bottom of the pan or the sides, so keep scraping and stirring.
5. Now, add the diced potatoes, bay leaf, pepper, and the red wine vinegar (optional). Bring the mixture to a simmer and after that, reduce the heat to medium-low.
6. Cook the potatoes for about 15 minutes while keeping them partially covered, until the potatoes are tender and keep stirring.
7. Add the clams and their juices, cook it covered on simmer until about 12-15 minutes. The mixture should be slightly thickened when you add the cream. Cook until the cream is slightly warmed and remove the pot from heat.
8. Before serving, you can remove the bay leaf. Add bacon slices if you have used them and set aside or you can use the oyster crackers (optional). Enjoy the creamy and hearty one pot meal!

Easy 25 Minute Shrimp Scampi Pasta

• 1 packet (12 ounces) spaghetti
• 1 pound (frozen) peeled and deveined shrimp (defrost it beforehand if using frozen)
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 1 lemon, juiced
• Pinch of lemon zest
• 2 lemon slices (optional, for garnish)
• ⅔ cup dry white wine
• ¼ teaspoon crushed red pepper flakes
• Pinch of kosher salt
• Freshly ground black pepper
• Garlic bread, for serving (optional)
• Green salad, for serving (optional)

1. After gathering all the ingredients, take a large pot and boil the spaghetti in salted water until it is tender. It can take up to 7-9 minutes. Drain the water.
2. Melt 1 tablespoon butter, and then within 20-30 seconds, add one tablespoon of olive oil over medium heat.
3. Add the garlic, red pepper flakes, and the shallots to the pot, and cook for about 3-5 minutes until the shallots are translucent.
4. Season the shrimp with salt and pepper before adding it to the pot, and cooking it for about 4-5 minutes over low heat until it is pink. Remove the shrimps from the heat.
5. Pour over the lemon juice and the wine in the pot. Bring it to a boil and scrape the bottom and sides of the pot so that all the flavours are infused together.
6. Add the remaining butter and olive oil to the pot, and cook this mixture in a simmer.
7. Add in your shrimps, spaghetti, and parsley to this mixture. Coat everything in this sauce, and give it a good stir. Garnish with a pinch of lemon zest, lemon slices, and green salad (optional). You can have this as it is or with garlic bread.

One Pot Potato Stuffing Casserole

• ¼ cup chopped celery
• 1 onion, chopped
• 4 tablespoons butter
• Pinch of saffron (optional)
• ⅔ teaspoon of sugar (optional)
• 2 slices bread, cubed
• 4 large potatoes, peeled, cooked, and mashed
• ¼ cup chopped fresh parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup hot whole milk
• 1 large egg, beaten
• ¼ teaspoon of parsley, chopped (to serve)

1. In a large skillet over medium heat, sauté the celery and onion in 2 tablespoons of butter until they are softened.
2. Add the bread cubes and stir them till they are slightly browned.
3. Mix in the potatoes, parsley, salt, milk, egg, saffron (optional), sugar (optional), and pepper. Combine them well.
4. Ladle the mixture into a greased 1-1/2-qt. baking dish. Slather it with the remaining two tablespoons of butter.
5. For 30-40 minutes, bake it uncovered at 350° till it is lightly browned. Serve this casserole hot with the chopped parsley.

Air Fryer Tortilla Chips with Homemade Guacamole

Air Fryer Tortilla Chips Recipe (Serves 8)

• 16 corn tortillas
• 1 tablespoon kosher salt
• 4 tablespoons olive oil (or spray oil)

1. Get the tortillas ready. Apply a little layer of olive oil on them. Top the tortillas with half a tablespoon of salt.
2. After that, flip them over and do it again with salt and oil.
3. The tortillas are stacked on top of each other.
4. Next, cut them into equal triangles, either 6 or 8, depending on how big they are.
5. Arrange the wedges in the basket of the air fryer in a single layer. If required, work in batches. However, just a fraction of overlap is acceptable.
6. The tortillas should be cooked for two to three minutes at 350 degrees Fahrenheit (176.67 °C) in the air fryer.
7. After that, heat for a further two to three minutes while shaking the basket or turning the tortillas over. The chips should get golden and crispy.
8. After taking the chips out of the air fryer, place them on a wire rack to cool. Then you may serve it at the party with your homemade guacamole (or Avocado Corn Salsa).

Homemade Guacamole (Yields 4 cups)

• 6 medium ripe avocados, peeled and cubed
• 2 garlic cloves, minced
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons fresh cilantro, minced
• 4 medium tomatoes, seeded and chopped (optional)
• ½ cup mayonnaise (optional)
• 1 teaspoon salt
• 2 small onions, finely chopped

1. Mash the avocados using a spoon or back of a ladle.
2. Add in the minced garlic and the salt to the mashed avocados. Mix it well.
3. Add the chopped onions, lime juice, and the cilantro. Stir the guacamole.
4. If you want a more tangy and creamy texture for the guacamole, feel free to add the mayonnaise and the chopped tomatoes.

Salt and Pepper Chicken; Chinese Style (Serves 8)

• 1,200 g chicken breast pieces (you can also substitute the breast pieces with boneless chicken thighs or chicken wings)
• 2 small onions, finely chopped
• 1 teaspoon freshly ground black pepper
• 4.2 ounces (120 g) mixed chillies, chopped
• 6 garlic cloves, finely chopped
• 8 spring onions, sliced
• ½ teaspoon sesame seeds (optional)
• Pinch of salt
• 1 tablespoon of Chinese five-spice
• ½ cup cornflour
• ½ cup vegetable oil for deep frying (or spraying oil and 2 tablespoons of vegetable oil)

1. In a small bowl, combine the salt, black pepper, and Chinese five-spice. Then, set this spice bowl aside.
2. Place the chicken breast in the bowl and give it a good toss to incorporate it with all spices.
3. Make sure the chicken pieces are thoroughly coated by putting them in the cornflour.
4. Place some oil in a pan or skillet. If you want to deep fry the chicken, add more oil and if you want to use light oil; you can spray oil.
5. Put the pan or skillet over medium-high heat and cook the chicken, turning once or twice to ensure they are cooked through. If necessary, work in batches to ensure the chicken pieces are cooked through.
6. Cut the largest pieces in half; they should be firm to the touch and white.
7. To drain extra oil (especially if you have deep fried it), take it off the heat and lay it on a paper towel.
8. Put two tablespoons of vegetable oil in a wok over high heat.
9. When the wok is heated, add chopped onions, chopped chillies, and spring onions. Stir-fry for about a minute. Then, add a pinch of salt and stir-fry some more until the onions and peppers are tender and the onions are transparent.
10. Toss in the fried chicken pieces and stir until they are thoroughly mixed. Remove from the heat and serve right away.
11. Sprinkle it with some chopped spring onions and sesame seeds (optional).

Avocado Corn Salsa (Serves 8)

• 3-4 ears of fresh corn roasted or 1 (16 oz) package of frozen corn, thawed
• 1 red bell pepper, diced
• 1 small white onion, diced
• ¼ cup (about 2 lemons) lemon juice, freshly squeezed
• 3 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ⅓ cup extra virgin olive oil
• 6 oz black olives, sliced
• 4 medium avocados, peeled, pitted, and chopped
• 5 cloves garlic, minced

1. Combine the corn, onion, red bell pepper, and olives in a big bowl.
2. Now add in the oregano, lemon juice, cider vinegar, olive oil, garlic, salt, and pepper in a small bowl.
3. Mix this dressing into the corn mixture and then give it a good toss until it is coated.
4. Add the diced avocado and stir thoroughly an hour before serving.
5. Serve this salsa with your homemade air fryer tortilla chips, roasted veggies, crisps, or fresh toast.

One-Pot Creamy Chicken and Mushroom Pasta

• 2¼ cups unsalted chicken broth
• 12 ounces whole-wheat penne
• 1 cup rotisserie chicken (shredded)
• or
• 1 ½ cup roasted chicken (shredded)
• Pinch of ground pepper
• Pinch of salt
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 14 ounces mushrooms, sliced (cremini or white button)
• ½ cup dry white wine (or sherry vinegar)
• ½ cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Fresh flat leaf parsley, chopped (for garnish, optional)

1. In a large Dutch oven, heat the olive oil over medium-high heat.
2. Add the mushrooms, garlic, shallot, salt, and pepper. Cook for about 8 minutes, stirring regularly, until the mushrooms are soft and golden brown.
3. Pour in the vinegar/white wine and simmer for about 30 seconds, scraping up any browned bits from the bottom of the pan.
4. Add broth and cook to a boil over medium-high heat. After adding the penne and chicken, simmer for 10 to 12 minutes, stirring regularly, until the pasta is al dente. Take off the heat.
5. Add the Parmesan cheese, Italian seasonings and the crème fraîche (or sour cream) and stir.
6. Distribute the pasta evenly among four bowls; if desired, sprinkle with parsley.

Tangy Lemon Butter Salmon

• 2 teaspoons of lemon juice
• 4 tablespoons (1/2 stick) unsalted butter
• 4 (6-ounce) salmon fillets
• Pinch of black pepper (optional)
• ¾ teaspoon kosher salt
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¼ cup unsalted chicken or vegetable broth
• Fresh parsley leaves, chopped (optional, for garnish)

1. Four tablespoons of unsalted butter should be cut into four pieces.
2. Using paper towels, pat four 6-ounce salmon fillets dry. Add ¼ teaspoon black pepper and ½ teaspoon kosher salt for seasoning.
3. A large (12-inch) cast iron or nonstick skillet should be heated to medium heat with 1 tablespoon of olive oil until shimmering.
4. In order to ensure that the salmon browns evenly, place it skin-side up in the skillet and use a flat spatula to press down on it.
5. Cook the fish for about five minutes, without shifting, lightly pressing down on it occasionally, up until the bottom is golden-brown.
6. The salmon will not be cooked through, so move it to a platter skin-side down.
7. To the skillet, add the butter. When the butter has melted, add the garlic and simmer for 30 seconds, until fragrant.
8. Stir together the lemon juice, ¼ cup unsalted chicken broth, and the remaining ¼ teaspoon kosher salt.
9. Skin-side down, put the salmon back in the skillet. Cook for another 2 to 4 minutes, distributing some portion of the sauce over the salmon as it cooks, until the salmon is just cooked to your liking and the sauce has slightly thickened.
10. When the thickest fillet is placed in the center, an instant-read thermometer should read 135 to 145°F if you like your meat slightly done.
11. If required, add more kosher salt after tasting the sauce. Add freshly cut parsley leaves as a garnish if you wish to.

Easy Thai Prawn Curry

• 1 tablespoon extra virgin olive oil/ vegetable oil
• 1 onion, chopped
• 1 teaspoon of ginger, grated
• 2 teaspoons Thai red curry paste
• 1.8 ounces of chopped tomatoes (canned would work)
• 1.8 ounces of coconut cream
• 14 ounces raw frozen prawns
• Handful of cilantro, chopped (to garnish, optional)

1. In a medium saucepan, heat the oil.
2. Add the ginger and onion and sauté for a few minutes until they are tender.
3. After adding the curry paste, simmer for an additional minute.
4. Drizzle the coconut cream and add the diced tomatoes on top. If the mixture becomes too thick, add a little boiling water and simmer for five minutes after bringing to a boil.
5. Add the prawns and simmer for another 5 to 10 minutes, depending on their size.
6. If desired, top with a little minced coriander and serve hot over plain rice.

Mushroom & Tofu Stir-Fry

• 4 tablespoons peanut oil or canola oil, divided
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 1 (8 ounce) box of baked tofu or smoked tofu, diced
• 1 pound mixed mushrooms (cremini and button mushrooms), sliced
• 1 large red bell pepper, diced
• 8 scallions, trimmed and cut into 1-inch pieces
• 3 tablespoons oyster sauce (or vegan oyster sauce)

1. Heat two tablespoons of peanut/canola oil (according to your preference) in a large cast-iron skillet or flat-bottom wok over high heat.
2. Cook the diced bell pepper and mixed mushrooms for about four minutes until they are tender and slightly golden. Keep stirring consistently so that the veggies don’t get burned.
3. Now, add in the garlic, ginger, and scallions to the skillet/wok. Make sure to sauté them for another 30 seconds. Keep the veggies aside in another bowl to add them later.
4. You should add the remaining two tablespoons of oil in the pan and then add the smoked tofu. Cook the tofu for 3 to 4 minutes in the oil, turning once, until each side is golden.
5. After the tofu is slightly golden in colour, you can add in the oyster sauce and the veggies in the bowl. Keep stirring until they are properly heated. It should take about a minute or two.
6. Then, remove from the heat and serve hot with rice (optional)!

Creamy Tuscan Pasta

• 1 pound chicken breasts, boneless
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter, unsalted
• 1 ½ cloves garlic, minced
• ½ cup sun-dried tomatoes, roughly chopped
• ½ tablespoon Italian seasoning
• ½ cup heavy cream
• 1 cup milk
• ½ cup Parmesan cheese, grated
• 6 ounces penne or macaroni, uncooked
• 1 ½ cups baby spinach
• ½ teaspoon kosher salt
• 2 medium onions, finely chopped
• 1 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice

1. In a large skillet, heat the olive oil over medium-low heat.
2. Place the chicken thighs on a heated skillet after seasoning them on both sides with salt and pepper. After 8 to 10 minutes on each side, the thighs should be golden and no longer pink in the middle.
3. When placed close to the middle, an instant-read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius). Take the chicken thighs out of the pan and place them aside.
4. Add the garlic and onion to the skillet and lower the heat to low. Cook for approximately five minutes, stirring, until softened.
5. Add the white wine and scrape off any browned bits from the pan's bottom with a wooden spoon. Cook for 3 to 5 minutes, or until the wine has nearly evaporated.
6. Sauté for one minute after adding the sun-dried tomatoes. Mix in the chicken broth and Italian seasonings. Bring to a simmer and cook for approximately five minutes, or until the mixture has somewhat reduced.
7. Cook the spinach in the skillet for one to two minutes, or until you notice that it has wilted to a certain extent.
8. Turn down the heat to low and mix in the heavy cream and cheese until thoroughly blended. Add the lemon juice and stir. Sprinkle it with salt and ground black pepper to taste.
9. Put the chicken thighs back in the skillet and cook for 5 to 7 minutes, or until they are heated enough. Cooling will cause the sauce to thicken.
10. Meanwhile, heat a large pot of lightly salted water to a rolling boil. Add the pasta and bring it back to a boil. Cook pasta uncovered for 7 to 8 minutes, stirring occasionally, until it is firm to the bite but still soft; drain.
11. To serve, divide spaghetti among four bowls and place chicken thighs and sauce on top of each. Enjoy the pasta hot!

Creamy Pesto Pasta Bake

• 2 cups fresh basil (80g)
• 1 clove garlic
• ¼ cup pine nuts (32g)
• ⅓ cup heavy cream (100ml)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 oz fusilli pasta (170g), al dente
• ½ cup cherry tomato (100g), halved
• ½ cup grated Parmesan cheese (55g)
• 4 oz mozzarella ball (115g)
• ½ cup grated Parmesan cheese (40g), grated
• ½ cup olive oil (60ml)
• ¼ cup cold water (60ml)
• Garlic bread (for garnish, optional)

1. In a food processor, combine the basil, garlic, pine nuts, parmesan, heavy cream, cold water, salt, and pepper for approximately 30 seconds to create the pesto (sauce/paste).
2. Pour in some olive oil. Mix until well blended, then set aside.
3. Cook fusilli until it is al dente, or approximately 3-4 minutes before the package’s exact cooking time, then drain. The fusilli should be firm but not too hard after you cook it.
4. Cut cherry tomatoes in half.
5. Combine fusilli, pesto, and cherry tomatoes in a skillet or baking pan.
6. Add mozzarella balls and grated Parmesan on top.
7. Bake for 10 to 15 minutes at 400° F, or until the mozzarella is melted.
8. Add more Parmesan and fresh basil as garnish. Serve right away with garlic bread (optional!)

Fettuccine Alfredo

• 4 ounces uncooked fettuccine
• 3 tablespoons butter, cubed
• 1 garlic clove, minced
• Pinch of salt
• Pinch of black pepper
• Pinch of ground nutmeg
• Fresh parsley, minced (optional)
• 1 cup heavy whipping cream
• ¼ cup grated Parmigiano Reggiano cheese, divided
• ¾ cup grated Romano cheese

1. Follow the directions on the package to prepare the fettuccine. Meanwhile, melt the butter in a large saucepan over medium heat.
2. Cook and stir the garlic for one minute. Stir in cream slowly and be careful to not rush this step! Bring it to a low boil.
3. Reduce the heat and simmer, uncovered, for three to five minutes, stirring continuously, until slightly thickened. Again, turn the heat down to low. In this recipe, you have to be very careful about the temperature of the stove.
4. Add the corresponding amounts of Romano and Parmigiano Reggiano cheeses gradually while whisking. Bring back to a simmer. The mixture should be thick enough to cover a metal spoon after cooking and stirring.
5. Add the nutmeg, salt, and pepper and stir.
6. After draining the fettuccine, add it to the sauce and toss to coat. If preferred, add parsley and the remaining grated Parmigiano Reggiano.

Pumpkin Spice Ice Cream

• 1½ cups whole milk
• 1 cup heavy cream
• ½ teaspoon ground cinnamon
• 1 cinnamon stick
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 5 large egg yolks
• ¼ cup dark brown sugar
• ½ teaspoon vanilla extract
• 2 teaspoons rum or brandy (optional)
• ¾ cup canned pumpkin
• ⅓ cup granulated sugar
• 1 teaspoon ginger, freshly-grated
• 2 tablespoons brown sugar

1. A smaller metal bowl (one that can hold at least three quarts) should be nestled inside a larger bowl that has been filled with ice and a little amount of water to create an ice bath. Place a mesh strainer on top.
2. Add the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt to a medium pot.
3. Heat the mixture until it starts to boil and foam around the edges.
4. In another bowl, whisk together the egg yolks and slowly add approximately half of the heated spiced milk mixture, whisking continuously.
5. Scrape the heated yolks to the saucepan and prepare over low heat, scraping the bottom with a heatproof spatula and stirring continuously, until the mixture thickens and coats the spatula again.
6. When using an instant-read thermometer, the reading should be between 71º and 76ºC (160º and 170ºF).
7. Pour the mixture into the bowl that is nestled in the ice bath right away after passing it through the strainer. Stir in the brown sugar, reinsert the cinnamon stick, and let cool completely, preferably overnight.
8. Add the pumpkin, brandy (if using), and vanilla and whisk to combine. As directed by the manufacturer, freeze the mixture in your ice cream machine after pressing it through a fine-mesh strainer.

Caramel Apple Ice Cream

• 1 ½ cup whole milk
• 1 ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 5 large egg yolks
• 1 cup apple butter
• ⅓ cup caramel sauce
• ¼ cup granulated sugar
• ¼ cup light brown sugar

1. In a large mixing bowl with a mesh sieve on top, combine 1 cup heavy cream and vanilla extract. Mix to blend. Set aside.
2. Combine the remaining heavy cream, whole milk, sugar, and salt in a medium saucepan over medium heat. To mix and dissolve the sugar, stir. As soon as the mixture starts to steam, whisk continually and slowly pour 1 cup of the hot liquid into the egg yolks. Pour the egg mixture into a saucepan. Keep cooking until the mixture covers the back of a rubber spatula or wooden spoon. Pour the retained heavy cream through a mesh sieve, discarding any particles. Allow to cool to room temperature over an ice bath.
3. Put the apple butter and ice cream custard base in a blender. Process until blended and smooth. Pour into a large bowl.
4. Refrigerate the plate and cover until totally cooled, preferably overnight.
5. Follow the manufacturer's instructions when churning ice cream. Ice cream and caramel sauce should be added alternately. If you want, gently swirl. Place in the freezer until solid.
6. Serve with whipped cream and extra salted caramel sauce.

Peanut Butter Ice Cream

• 1 cup creamy peanut butter
• ¼ teaspoon salt
• 1 cup peanut butter cups, chopped
• ⅓ cup creamy peanut butter
• ¾ cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract

1. In a big bowl, combine the peanut butter, sugar, milk, heavy cream, vanilla extract, and salt. Whisk for a few minutes so that the sugar can dissolve.
2. In accordance with your machine's instructions, pour the mixture into the 2-quart ice cream maker and let it run for 25 to 30 minutes.
3. To ensure they are well distributed, add the chopped peanut butter cups to the ice cream machine and let it run for an additional three to five minutes.
4. In a small bowl that is safe to use in the microwave, add the peanut butter and cook for 30 seconds.
5. Pour roughly ¼ of the peanut butter on top of the ¼ of ice cream that has been scooped into a 2 Quart pan.
6. Stir it in with a knife. Repeat making more ice cream, peanut butter, ice cream, peanut butter, and ice cream.
7. After covering the pan with foil or plastic wrap, put it in the freezer for at least six hours or overnight.

Cranberry Orange Sorbet

• 4 cups cranberries (fresh or frozen, both work)
• 1 cup brown sugar
• ½ teaspoon orange zest
• 1 tablespoon lemon juice
• Pinch of salt
• 1 cup water
• Two large oranges, juiced

1. Mix cranberries, sugar, and water in a medium pot. Cook for about 10 minutes over medium heat, just until the cranberries burst and get mushy.
2. After turning off the heat, allow the pot to cool a little. Strain the mixture through a fine-mesh strainer, keeping the liquid and throwing away the sediments.
3. Add lemon juice, orange juice, orange zest, and a bit of salt and stir until thoroughly blended.
4. Fill a shallow dish with the mixture, then put it in the freezer. Use a fork to break up any ice crystals after 30 minutes.
5. Continue doing this every 30 minutes for two to three hours, or until the sorbet is completely frozen and frothy.
6. If preferred, top with orange slices or fresh cranberries and serve in chilled bowls or cups.

Air Fryer Breakfast Egg Tarts with Bacon

• For the pastries:
  • 1 sheet Puff Pastry, thawed
  • 7 eggs
• Toppings:
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ¼ cup any kind of cheese, shredded
  • ¼ cup bacon, cooked and chopped
  • 2 green onions, thinly sliced (optional)
  • ½ tablespoon fresh parsley, chopped (optional)
  • ½ tablespoon dill, chopped (optional)

1. Cut the thawed puff pastry sheet in half while it is still folded. Each half should be opened and divided into three pieces, making six rectangles by cutting along the crease.
2. Whisk one egg and a teaspoon of water in a small bowl. Each pastry rectangle should have its top brushed with egg wash.
3. Depending on the size of your air fryer, put as many pastry rectangles in it as you can. Avoid crowding.
4. Bake for 12 minutes at 380°F, or until golden brown. Once all of the pastries are done, remove and repeat the process. Give it a few minutes to cool.
5. Another rectangle should be cut into the dough with a sharp knife. The goal is to cut the outline of a rectangle through the top layers of the pastry while leaving the bottom intact, essentially making a well for the egg to sit in. To make a well, press the center of the pastry—the area inside the rectangle you just cut—down into the pastry with your fingertips.
6. Return to the air fryer with the pastry. Crack a single egg into each well.
7. Add bacon and shredded cheese on top.
8. Continue cooking at 380°F for 5 minutes, or until the yolk is cooked to your preference and the white is well done.
9. Season with salt and pepper, then garnish with chopped green onion and fresh herbs if preferred.

Florentine Eggs Domes with Ham & Hollandaise

• Egg Domes:
  • 8 large slices ham
  • 4 large eggs
  • 3 cloves garlic, minced
  • 12 oz spinach, uncooked
  • 2 English muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
• Hollandaise Sauce:
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (about one stick) unsalted butter, melted
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon fresh chives, chopped (for garnish)

1. Preheat the broiler.
2. On a baking pan, arrange the muffins and ham. If the baking tray is too small to accommodate everything at once, line the pan with a wire and stack the remaining English muffins and ham on top.
3. The English muffins should be toasted, and the ham should begin to crisp after two minutes in the broiler.
4. Take the ham and English muffins out of the oven. Cut the ham lengthwise into strips that are ⅛ inch broad.
5. Wrap plastic wrap over a small bowl that is about 3 inches in diameter. Lay a piece of ham across the center, with the edge of the strip just over the bowl's lip.
6. Continue to layer ham slices across the surface of the bowl, overlapping them in a spiral fashion. Continue using the leftover ham strips and three more little bowls.
7. Melt two tablespoons of butter in a big pan over high heat. Add in the garlic and cook it for about a minute, till it’s fragrant. Mix in the spinach and cook it for about three to five minutes, till it has wilted to half of its original volume.
8. Season with salt and pepper, then stir for another minute. Take the pan off the heat.
9. For the hollandaise sauce, put the egg yolks, lemon juice, cayenne pepper, and Dijon mustard in a blender. Pulse for five minutes on high till it’s creamy and silky. Add the melted butter slowly after decreasing the speed of the blender to low.
10. Add another 30 seconds of blending. Keep warm by covering.
11. Pour enough water in a deep pan to cover four small dishes that can be heated. Use a pair of tongs to submerge the bowls in the water after bringing it to a boil over high heat. Break an egg into every bowl with care. Cook the yolks for two to three minutes, or until they are as hard as you like. Drain the bowls by taking them out of the water with tongs.
12. Top each tiny bowl with spiralized ham pieces, then add spinach and a poached egg. Place a buttered English muffin half on top of the ham slices after folding them over the spinach. Cover the bowl with a plate and flip it over. Remove the bowl and the plastic wrap.
13. Serve accompanied by chives and hollandaise sauce. Savor it warm!

Egg Drop Soup

• 4 cups chicken stock
• 3 eggs, lightly beaten
• 1 scallion, finely chopped
• ½ teaspoon sesame oil
• ¾ teaspoon salt
• ⅛ teaspoon sugar
• ⅛ teaspoon white pepper
• ½ teaspoon turmeric (optional)
• 3 tablespoons cornstarch, mixed with ⅓ cup water
• ¼ teaspoon MSG (optional, you can lessen or increase the amount accordingly)

1. Fill a large soup pot with the chicken stock and bring it to a simmer. Add the sugar, salt, white pepper, sesame oil, and MSG (if using). If using turmeric, add it now.
2. Adjust the seasoning based on your taste of the soup.
3. Add the water and cornstarch mixture. Stir constantly to avoid clumps of cooked starch. Adjust the amount of starch for a thicker or thinner soup.
4. Add the egg. Lightly beat the egg, then gradually pour it into the soup while stirring in a circular motion to create egg swirls.
5. Before serving, ladle the soup into bowls and garnish with scallions.

Cranberry Cider Sauce

• 14 oz bag of cranberries
• ½ cup water
• ½ cup apple cider
• 1 cup sugar

1. Put a pot over medium flame, then add in the cranberries, sugar, and cider in the pot until the concoction reaches a boil.
2. Lower the temperature to a simmer, and keep cooking for approximately twenty-five minutes after this mixture reaches a boil.
3. Keep stirring throughout until the cranberries break down into chunks. Once this mixture reaches that chunky, thick consistency, your work is done.
4. Let it come to room temperature before consuming or storing for further meals.

Spanish Romesco Sauce/Dip

• 2 red bell peppers
• 2 slices white sandwich bread, crusts removed
• ½ cup almonds
• 1 tablespoon white wine vinegar (or red or sherry vinegar)
• 1 tablespoon smoked paprika
• 1 tomato
• 6 garlic cloves
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon salt

1. Preheat the gas burner or barbecue grill to high heat. Chargrill the capsicum until it is black and blistered all over. Put in a bowl and keep it covered for at least twenty minutes. As the capsicum cools and begins to sweat, the skin will come off more readily. Place the seeds in a blender after peeling and discarding the skin.
2. Preheat the oven to 180°C (350°F). Drizzle 2 teaspoons of oil over the tomato and garlic on the foil, then cover.
3. Line a tray with a foil package, then top the tray with bread and nuts. Bread should be brown after 5 minutes of baking; take out the bread and nuts. Break the bread into pieces and add it to a blender along with the almonds.
4. Bake the tomato and garlic for another twenty-five minutes, until the tomatoes are really tender. After baking, unwrap the foil and let it cool for a while. Check if you can handle them when cooled.
5. Add the peeled tomatoes to the food processor or blender. Before putting the garlic in the blender, remove its skin.
6. Whizz the remaining ingredients until they are smooth. Taste and adjust the salt and pepper.
7. Keep it in the refrigerator for up to a week.

Roasted Tomatillo Salsa

• 2 small garlic cloves, minced
• 2 small white onion, roughly chopped
• 1 ½ teaspoon sugar
• 2 pounds tomatillos husked and rinsed
• 4 Serrano chiles, seeded and chopped
• ½ cup cilantro
• 2 teaspoons salt

1. Preheat the broiler. Use aluminum foil to line a baking sheet. Arrange the tomatillos on the baking sheet in a single layer. For approximately ten minutes, broil until one side is tender and browned.
2. Flip the tomatillos and broil them for an additional ten minutes on the other side. Allow to cool fully.
3. Blitz the roasted tomatillos and their juices in a high-processing blender or food processor. Add in the garlic and the chile peppers; pulse it a few times to puree them.
4. In the food processor, combine the tomatillo mixture with the onion, cilantro, salt, and sugar. Continue pulsing until the salsa reaches the desired chunkiness and consistency. You can add up to ¼ cup of water if the salsa is too thick.

Lemon Herb Tahini Dip

• ¼ cup tahini
• Zest of one lemon
• 1 ½ cups whole Greek yogurt
• Pinch of freshly ground pepper
• Pinch of salt
• ¼ cup fresh mint
• ¼ cup fresh dill
• Juice of one lemon
• Drizzle of olive oil (to garnish)
• Some fresh herbs, like mint and basil (to garnish)

1. In a food processor, combine the tahini, Greek yogurt, lemon juice, lemon zest, fresh mint, and fresh dill.
2. Blitz until the herbs are minced into the dip and the ingredients are well blended.
3. After transferring the dip to a platter, decorate it with salt, pepper, fresh herbs, and a little olive oil. Serve with sweet potato fries, pita chips, etc.

Creamy Shrimp Dip

• ½ pound shrimp meat, divided (can substitute with small can shrimp)
• 2 tablespoons chopped fresh chives
• ½ cup mayonnaise
• ¼ cup onion, grated
• ½ cup chili sauce
• 8 ounces cream cheese, softened
• 1 teaspoon creamed horseradish
• 1 teaspoon Worcestershire sauce
• 1-2 teaspoons of Tabasco sauce

1. Add the cream cheese and chili sauce to a large mixing bowl. Beat this mixture with an electric mixer until smooth and creamy.
2. Add the remaining ingredients, excluding the shrimp, and process in a food processor until the mixture is well blended.
3. Mix in the chives along with most of the shrimp, saving some of the shrimp for garnish. Let the mixture sit in the refrigerator for at least two hours before serving.
4. Add the shrimp that was set aside in the middle of the dip. Serve with pita bread, chips, sandwiches, or anything that your heart desires.

Chimichurri Sauce

• 1 teaspoon dry crushed red pepper
• ½ teaspoon freshly ground black pepper
• ½ cup olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon kosher salt
• 2 cups flat-leaf parsley, packed
• 5 large garlic cloves
• ¾ cup cilantro, packed

1. Blend the parsley in a blender or food processor. Transfer to a medium-sized bowl.
2. Repeat with the cilantro and garlic.
3. In the same bowl, combine the olive oil, black pepper, and crushed red pepper. Mix.

Flourless Chocolate Cake

• 3 cups semisweet baking chocolate chips
• 1 ½ cup unsalted butter
• 2 teaspoons vanilla extract
• 1 ⅓ cup Dutch process cocoa powder
• ½ teaspoon salt
• 8 large eggs, plus 1 egg yolk
• Powdered sugar for dusting
• 1 ½ cup maple syrup

1. Preheat your oven to 350°F.
2. Prepare the pan. Trim a piece of parchment paper so that it fits the bottom of an 8- or 9-inch springform pan by cutting it into a circle. Line the bottom of the pan with a circle of parchment paper, and coat the entire pan with butter.
3. Melt the butter and chocolate together: Pour water into a large pot until halfway full, then heat to a simmer. Turn off the heat as soon as the water is simmering, then cover the saucepan with a wide heatproof bowl. Pour the butter and chocolate into the bowl and whisk until the chocolate melts completely.
4. Alternatively, you can melt the chocolate in a liquid measuring cup in the microwave by heating it for a minute and then swirling it several times until the butter and chocolate are melted.
5. Pour the finished batter into the pan. After the chocolate has melted, set the bowl on the counter and gradually mix in the kosher salt, maple syrup, cocoa powder, and vanilla extract.
6. Add the eggs and egg yolk and whisk until combined. Using a spatula, level the batter into an even layer after pouring it into the prepared pan.
7. Make a double boiler or water bath. Encircle the pan tightly with aluminum foil. Pour boiling water over it in a big pan (such as a 9 x 13 baking dish).
8. Bake the cake for 30 to 35 minutes, or until the middle is still a little wobbly and a thin crust has formed. The ideal interior temperature is 150°F.
9. Allow the pan to cool on a cooling rack for approximately one hour, or until it reaches room temperature. Our favorite method to serve it is fudgy, so you may chill it for an hour or serve it right away. Keep in the refrigerator for three days.
10. Carefully remove the parchment off the bottom of the cake after inverting it onto a dish.
11. Dust the cake with cocoa powder after transferring it back onto a serving plate. Sprinkle it with sugar powder.

Crème Brûlée

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 4 large egg yolks
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 10 tablespoons sugar, divided
• 4 tablespoons sugar (2 teaspoons per ramekin)

1. Place six 4-ounce ramekins in a 9x13 baking dish and preheat the oven to 325°F. Split the vanilla bean in half, then use the dull (non-cutting) side of a paring knife to scrape off the seeds.
2. Put heavy cream, 4 tablespoons sugar, vanilla bean pod, vanilla bean seeds, and salt in a medium saucepan. Cook until it starts to simmer over medium heat. To allow the vanilla bean to infuse into the cream, infuse it and leave it for fifteen minutes.
3. Whisk the eggs with the sugar after separating them. In a mixing bowl, separate the yolks and whisk in the remaining 6 tablespoons of sugar.
4. Avoid mixing the sugar and eggs too soon before adding the warm cream since the sugar will bind to the water in the egg yolks and cause lumps. Whisk the sugar into the eggs after separating the whites into a measuring glass.
5. Mix the yolks with the cream after tempering them. Continuously whisk the yolks and slowly add one ladle of hot cream in a thin stream. Add the vanilla essence to the egg mixture after gradually adding the remaining cream.
6. Discard the vanilla bean pod and strain the mixture into a second mixing bowl using a fine mesh sieve.
7. Pour the custard into the ramekins until they are about three-quarters of the way full, or just up to the inside rim.
8. Place the pan containing the custards in the oven and bake for 38 to 40 minutes in a hot water bath. The crème brûlée should spring back slightly and have a consistent jiggle in the center when it's done.
9. Cool the custards by taking the baking dish containing the custards out of the oven and placing it on a wire cooling rack. Allow the custards to cool in the water until your fingers can safely grasp the ramekins by their rims. Allow each custard to sit on the cooling rack for approximately fifteen additional minutes after taking it out of the water bath.
10. Before serving, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
11. Apply 1 teaspoon of granulated sugar equally over the custards to brûlée them.
12. Light a torch and move the flame over the surface until a crisp caramel crust forms on the sugar. After adding another teaspoon of sugar to each custard, brûlée the top once more. After two minutes, serve the crème brûlée within twenty minutes.

Kale Chips

Pumpkin Seed Brittle

Spiced Mixed Nuts

Healthy Homemade Granola

Spaghetti Frittata

Spicy Buffalo Chicken Dip (Keto & Dairy-Free)

Corned Beef & Potato Fritters

Veggie Bites