Let's Make Cooking Great Again
Ingredients
4 Peaches
4 Tea bags
4 Cups Of Boiling Water
1 TBS Honey
Instructions
Boil 4 cups of water, pour the hot water in a container with 4 tea bags, let it steep for 5 minutes and remove the tea bags.
In a blender or food processor puree 4 peachs (cleaned and pitted) and then pour into the tea mix.
Let the mix cool down to at least room temperture and then into the fridge for at least 8 hours.
Serve with lemon and ice! Thats it, super easy and simple right?
This is my meal of meals, my magnus opus my signature dish, and I can’t believe it took me this long to get this on video, and on this site, well I hope you enjoy it!
Baked Potato
3 Potatoes
Oil
Black Ground Pepper
Salt – LoSalt or NoSalt
Take and cut your potatoes with holes through out and then cover with oil and salt and pepper, and put in an air fryer for 45 minutes at 400f, turning every 15 minutes.
Serve with some butter.
Gravy
2 Cans Of Cream Of Mushroom Soup
1 Container Of Mushroom Broth
1 Cup Of Diced Up Mushrooms
White Pepper
In a pot, add the soup, broth and diced up mushrooms and lots of white pepper, no salt please, there is enough sodium in the broth.
Filling
2 Cups Of Chopped Spinch
1 Half Cup Cream Cheese
3/4 Shredded Cheese
1 TBS Mayo
2 TBS Garlic
2 TBS Tajin
Into the bowl, add the mix in and stir it up really well, make sure that is all incorporated and mixed.
Chicken
Ground Black Pepper
1 TBS Maple Bacon
1 TBS Paprika
1 TBS Garlic Powder
1 TBS Onion Powder
Cut each breast about 75% in the center, and very important to not go all the way through.
Now use the filling and fill each breast, and then use tooth picks to seal them up, but remember they are there in the end you will need to remove them.
Open a breast and fill it, be careful not to over fill but put enough in and then use tooth picks to help seal them.
This is an absolutely amazing dish,
Season each side of them and then put them in an oiled cast iron pan, or any pan that can be put into the oven, if you don’t own a cast iron that is fine, just make sure that you have another baking try that works for the next step.
But you want to cook each side on 4 minutes, just enough to get your chicken browned and then into a pre heated 425f oven and bake for 10-15 minutes.
To serve we are going to take a baked potato and place it on a plate, cutting it with some butter, then serve with some veggies, we are going to use cream corn, and then put a breast on the plate, and top with your mushroom gravy.
Ingredients
Half A Cabbage(Put Through A Food Processor)
A Pack Of Sausages (Put Through A Food Processor)
1 Carrot (Put Through A Food Processor)
1 Onion (Put Through A Food Processor)
2 Big Spoons Of Garlic
2 Big Spoons Of Ginger
Half A Pack Of Mushrooms (Put Through A Food Processor)
Teriyaki Sauce
Fresh Ground black Pepper
Rice Paper
Phase 1 Cooking
Put the cabbage carrots and onion and garlic in a bit frying pan, add your mushrooms, add ginger and garlic
In a separate pan add half your ground pork you must made and start frying that adding in some teriyaki sauce to both pans, and then some fresh ground black pepper liberally.
You want to cook down both pots until your ground pork is fully cooked and the veggies are cooked down a bit they do not to be soft.
Incorporate the pork and veggies and mix it well.
Phase 2 Wrapping And Cooking
Take a large bowl filled with warm paper, and take a piece of rice paper getting it saturated and take it out, and from an inch from the start put a big spoonful of the filling, then wrap them.
Preheat your air fryer to 400f, and then coat both sides of your eggrolls with oil and fry each side 10 minutes and your done!
These taste great, and are super easy to make, and honest one of our favorite snacks! And If you want, you don’t have to include the pork at all, and this can be 100% vegan!
This is a very easy recipe to make, please keep in mind if you don’t like it hot don’t worry about the wasabi sauce, you don’t need it.
Ingredients
1 TSP Salt
1 TBS Stevia
4 TBS Rice Wine Vinegar
1 TBS Sweet Soy Sauce
2 Cups Of White Rice
Half A Carrot
Half A Cucumber
Wasabi Sauce
1 Can Of Tuna
Grated Up Ginger
Phase 1 – The Rice
You want to make your rice, you can do this any way you want, but when done you should it let it cool down.
Phase 2 – Rice Sauce
In a bowl mix together your salt, Stevia, your rice wine vinegar, your sweet soy sauce, make sure this is mixed up really well.
Phase 3 – Prep Time
Peel your carrot, and then slice it as thin as you can.
Cut your cuke in half, that is all we are going to use any ways, take your half and cut it into quarters, and you see the center part with seeds, simply cut that out and disregard as this will keep moisture in and make things a mess.
Then you want to slice them into thin strips and also cut them so they are smaller.
Phase 4 – Rolling It Up
If you have a Bamboo Mat you can use that if not just use a big cutting board and put a seaweed sheet on it and use the smooth side down.
Line half of the she sea weed sheet with rice, wet your hands and pat it down.
In the center of the rice make a line of cucumbers, and then carrots, and then put on some tuna down, then some wasabi and ginger.
At the end of the sheet thats clean make it nice and moist, and then start rolling it up, the water should close it and seal it.
That’s it, nice and easy.
Some key points, if you don’t want it hot, exclude the wasabi, its nice and hot, so you don’t need that.
This is a great tasting meal, tastes great and has an amazing flavor to it, and yet so easy to make!
Ingredients
1 TBS Liquid Smoke
1 TBS Of Baking Soda
1 TBS Of Smoked Pakria
1 TBS Of Maple Bacon Spice
1 TBS Of No-Salt
Fine Ground Black Pepper To Taste
Salad Dressing Of your Choice
1 Pack of An Instant Noodle Package
1 Half A Cabbage
1 Onion
1 Jalopino (Take The Seeds Out If You Don’t Want It Too Hot)
1 Bag Of Frozen Brocali
2 Cups Of Ketscup (Sugar Free If You Please.)
1/4 Cup Of Sweet Soy Sauce
1 Cup Of Honey
1 Quarter Of Cup Of Minced Garlic
Phase 1 Marinating The Chicken
First of all you want to cut your chicken into cubes, and then take your liquid smoke and pout it over but only using a small amount if you use too much it will taste like leather.
Add in 1 TBS of baking soda, some smoked paprika, some maple bacon spice, a bit of salt and ground pepper to taste, mix this together, and sit in the fridge for at least 30 minutes, but idealy for a few hours.
Phase 2 The Salad
Make your noodle package as per directions, but don’t put the spice mix in.
In a food processor put your cabbage, your onion, and brocoli, your jalapino and blend it right out.
When the noodles are done let them cool and cut them down a bit and add them and mix it all together.
Phase 3 Rice
Make your rice, about 2 cups should be good, you can always make more if needed.
Phase 4 Cook The Chicken
Cook your chicken and be patient you just want to add a bit of oil on the top of it, and j ust cook over medium heat so it doesn’t burn.
Phase 5 The Sauce Honey Garlic Sauce
Food Processes your jalopino, add your honey, your ketsup, your soy sauce and mix it up really well, add your minced garlic and make sure that its mixed extremly well.
When It starts bubbling you know its done!
Phase 6 Serving it
On a plate line it with rice, then add your chicken and then make sure you have a hefty amount of sauce over it, and serve your salad on the side and your done!
This is a copy cat video from a famous Canadian Coffee chain, Tim Hortons, and let me tell you brother its amazing and I hope you like it.
Phase 1. Ingredients
Chipolte Creama
Potatoes (You can buy tatters if you want)
Salt
Pepper
6 Eggs
Pork Belly
Green Onion (Chopped Finely)
Cheese (Grated)
Your Favorite BBQ Sauce
Phase 2. Directions
First off make your potatoes, chop them to a small bite size, and cook them in the air fryer with nothing but pepper.
Take your pork belly and slice it thinly, and in small bite size, and fry them up until they are done.
In a bowl take your eggs crack them add some salt and lo-salt, or no-salt and mix them well, and then fry them up scrambeled egg style.
When your done, take your taters, or chopped potatoes, put them in a bowl, then put in a few pieces of pork belly, and then your eggs, spread over some cheese, and then pour some chipolte creama over it, finally some green onion and your good to go!
There was no special spice in this, you can use bacon instead of pork belly, but pork belly isn’t cured, and has less fat, and if you want to make your own chipolte creama sauce simple in a bowl put a container of chipolte with adobe sauce with some mayonase and mix.
We hope you enjoyed this, we really did!
This is a great dish, nice and easy and well tastes awesome!
Phase 1 Ingredients
1 Pack Of Shrimp
1 Pack of Sea Food Mix
Pepper To Season
1 TBS Apple Cyder Vinegar
1 Container Of Alfredo Sauce
1 Can Of Bean Sprouts
1 Head Of Broccoli (Chopped Up)
3 Cloves Of Celery (Chopped Up)
1 Red Pepper (Chopped Up)
1 Whole Garlic (Chopped Up)
2 TBS Of Mustard Powder
2 TBS Of Dill Spice
1 container of Hooson Sauce
3 TBS Of Chinese Garlic Chili Oil
1/2 Block Of Your Favorite Cheese
1 TBS Of Cardamom
1 Large Onion
Phase 2 Cooking Time
In a bowl for the sauce we are going to add the apple cyder vinegar, black pepper, alfredo, your mustard powder, dill spice, your garlic chili oil, hoosin sauce and Mix it up really good
Fill a pot with water and get it ready to boil
In a food processor blend down your onion and garlic.
In a Wok or large frying pan put some extra virgin olive oil, add your onions and garlic and start cooking that down, add your sea food mix and shrimp, add lots of black pepper to it add your broccoli and red peppers, and celery, and bean sprouts, now pour your sauce over it and make sure you mix it all the way through.
Add your cheese bit by bit and not all at once, mix it in and make sure its all melted before your done.
When done, take a bowl and put some noodles in, and then your seafood in mix it up and your good to go!
This is a very easy dish and tastes amazing, making this will elevate your cooking skill for sure!
This is a great and tasty chowder, hearty and filling, this is a cultural thing for Atlantic Canadians, and we are proud of this, and honestly, I absolutely love this,.. a lot.
Phase 1. Ingredients
2 Large Onions
2 Large Carrots
3 Celery Stalks
4 Medium Size Russet Potatoes
2 Bay Leafs
2 TBS Of Flour
1 TBS Oil
2 TBS Butter
2 Containers Of Chicken Stalk
2 Cups Of Chopped Up Sea Food
1 Can Of Creamed Corn
1 Litter Of Half and Half Cream
6 Strips Of Bacon
Black Pepper To Taste
Phase 2. Get To Da Chowda
Start by chopping up your onions, carrots and celery and potatoes very finely, you want these to be very fine as it is a chowder and you need to be able to fit it on a spoon.
Then on a frying pan cook up your bacon, do not over cook it until crisp you want it to be soft, when done take it out of the pan, and pat it down with paper towel and slice it up small.
In a large bowl take 2 TBS of butter and a few drops of extra virgin olive oil (so the butter doesn’t burn.) then add your potatoes, and some black pepper to taste, add your carrots, add in 2 containers of stock, add in your onions, and you want to keep mixing as you add, add some ground black pepper for taste, and a bit of lo-salt and keep stirring.
Now add your flour and automatically start mixing it this makes it thick.
After 10 minutes of simmering you want to add in 2 bay leafs.
For your sea food mix, you can use anything you can get easily and local, no need to go crazy, I’d recommend at least 4 different types of sea food.
Now add your creamed corn, and your celery, add in your bacon and continue to mix and then add in the rest of your sea food, including your scallops and let this cook for about 10 minutes.
You can continue to add your black pepper to season it, and you want to taste to make sure you have it seasoned any way you want.
When your done this process take a few minutes and fish the bay leafs out, and when your ready to serve simple put it into a bowl and then add a little half and half cream, (You can replace this with milk, or heavy cream) stir that in and your good to go!
We hope you like this, we love it a lot, and this is one of the most important dishes we have!
Completely sugar free, complexly awesome taste!
Phase 1 Ingredients
1 Large Egg
A Sprinkle Of Salt
1 Cup Of Smooth Peanut Butter
1/2 Cup Of Brown Stevia
1/2 Cup Sugar Free Chocolate Chips
Phase 2 Instructions
Preheat your oven to 375 Degrees, and get 2 baking sheets with parchment paper ready.
In a mixing bowl mix your peanut butter, salt, brown Stevia and chocolate chips until combined.
Scoop the cookie dough over the sheets, 2 inches apart, use a fork to flatten each cookie just a bit to a criss cross pattern.
Bake the cookies one at a time for 8 to 10 minutes, and when done let them cool for 20 minutes, and just repeat for the last tray.
A lot of these ingredients are easy to find but if you can’t find them www.Amazon.com has a lot of them. We hope you like this recipe, we loved this a lot!
This is a great refreshing drink, and yet so simple!
Phase 1 Ingredients
8 Tea Bags
8 Cups Of Water
Pitcher or 1 Large Mason Jar
Phase 2 Instructions
Fill your large mason jar or pitcher with 8 cups of cold water, and stick your tea bags in it.
Leave this sit for at least 8 hours in the fridge.
When your done take your tea bags out and your good to go.
Phase 3 How To Serve
Take a cup, fill it with ice, place some lemon slices in it, if needed you can put a few drops of honey and cinnimon in it, fill it with your tea stir and drink!