Blog

Ingredients

• 2 cans refrigerated biscuit dough (cut into small bite-size pieces)
• ½ cup melted butter
• ½ cup grated Parmesan cheese
• 1 tbsp garlic powder
• 1–2 tbsp everything bagel seasoning (to taste)
• Optional: pinch of paprika or chili flakes for a little kick

🔥 Instructions

1. Prep

• Preheat oven to 400°F (200°C).
• Line a large baking sheet with parchment paper.

2. Cut the Biscuits

• Slice each biscuit into 6–8 small pieces.
• Spread them out evenly on the baking sheet.

3. Coat the Biscuit Pieces

In a large bowl, toss biscuit pieces with:

• Melted butter
• Garlic powder
• Parmesan
• Everything seasoning

Mix well so every piece gets coated.

4. Bake

• Spread coated biscuit bites evenly on the sheet pan.
• Bake 12–15 minutes until golden, crunchy, and fragrant.

5. Finish & Serve

• Sprinkle a little extra Parmesan or seasoning on top.
• Serve warm — trust us, they won’t last long!

Ingredients

Veggies

• 2 cups baby potatoes, halved
• 1 ½ cups baby carrots
• 2 medium zucchini, sliced into rounds
• 2 tbsp olive oil
• 1 tbsp butter (optional)
• 3 cloves garlic, minced
• 1 tsp dried parsley or fresh parsley, chopped
• 1 tsp dried thyme
• ½ tsp paprika
• Salt & pepper, to taste

Optional Add-Ons

• Lemon zest
• Grated Parmesan
• Red pepper flakes

🔥 Instructions

1. Prep the Vegetables

• Wash and halve the baby potatoes.
• Slice zucchini into thick, even rounds.
• Keep carrots whole, or slice them if you prefer softer carrots.

2. Season the Veggies

• In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, parsley, thyme, paprika, salt, and pepper.
• Add melted butter for extra richness (optional but delicious).

3. Roast

1. Preheat oven to 425°F (220°C).
2. Spread seasoned veggies evenly on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until golden and tender.

4. Garnish & Serve

• Finish with fresh herbs, lemon zest, a sprinkle of Parmesan, or red pepper flakes.
• Serve hot — the textures and flavors are at their peak straight from the oven.

Ingredients

For the Crust

• 2 ¼ cups graham cracker crumbs
• ½ cup melted butter
• 3 tbsp sugar

For the Cheesecake Filling

• 680 g cream cheese, softened
• 1 cup sugar
• 3 tbsp flour
• ¼ cup sour cream
• ½ cup mashed bananas (about 1 large banana)
• 1 tsp vanilla extract
• 3 large eggs

Optional Toppings

• Whipped cream
• Fresh banana slices
• Powdered sugar
• Caramel sauce

🔥 Instructions

1. Make the Crust

1. Preheat oven to 350°F (175°C).
2. Mix the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely.

2. Prepare the Filling

1. Beat the softened cream cheese until smooth and creamy.
2. Add sugar gradually while mixing.
3. Mix in the sour cream and mashed bananas.
4. Add eggs one at a time, mixing gently.
5. Add the flour and vanilla extract, blending until just combined.
6. Do not overmix — keep the batter smooth.

3. Bake the Cheesecake

1. Pour the filling over the cooled crust.
2. Bake for 50–60 minutes, until the center is set but slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

4. Chill & Serve

1. Refrigerate for at least 4 hours, preferably overnight, for best texture.
2. Garnish with whipped cream, fresh bananas, caramel drizzle, or powdered sugar.

Ingredients:

2 cups cooked and shredded chicken

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 chopped tomato (optional)

1 tablespoon chopped parsley or cilantro

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

6–8 tortilla wraps

2 tablespoons butter or oil for frying

For the topping:

1/2 cup shredded mozzarella cheese

A sprinkle of cilantro or parsley

Instructions:

1. Make the filling

Mix the chicken with the mozzarella, cheddar, tomato, parsley, paprika, garlic powder, salt, and pepper well.

2. Fill and roll

Place two tablespoons of the filling inside each tortilla wrap.

Roll it up tightly.

3. Cook

Heat a skillet with a little butter or oil. Toast the tortillas on all sides until golden and crispy.

4. Add the cheese and melt it.

Place the tortillas in a baking dish.

Sprinkle the mozzarella cheese on top.

Bake in a preheated oven (200°C/400°F) for only 5–7 minutes, or until the cheese is melted.

5. Serve

Garnish with parsley and serve hot with:

Ranch dressing

Garlic sauce

Or hot sauce

Ingredients

For the Meatloaf

• 1 lb (450 g) ground beef
• ½ cup bread crumbs
• 1 large egg
• 1 small onion, finely chopped
• ¼ cup ketchup
• 1 cup shredded cheese (cheddar or mozzarella)

For Serving

• Prepared mashed potatoes

🔥 Instructions

1. Preheat the Oven

Set oven to 350°F (175°C).

2. Make the Meatloaf Mixture

In a large bowl, combine:

• Ground beef
• Bread crumbs
• Egg
• Finely chopped onion
• Ketchup

Mix until fully combined.

3. Shape & Bake

• Form the mixture into small loaves or one large loaf.
• Place on a baking dish.
• Sprinkle shredded cheese over the top.
• Bake for 45–50 minutes, until cooked through.

4. Serve

Place warm mashed potatoes on a plate or bowl.

Top with slices of cheesy meatloaf and enjoy.

Ingredients

For the Cowboy Ribeye

• 1 cowboy ribeye steak (bone-in, 1½–2 inches thick)
• 1 tbsp olive oil
• Salt & black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp butter

For the Hasselback Potatoes

• 2 large russet or Yukon Gold potatoes
• 2 tbsp melted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & pepper
• Optional toppings: sour cream, green onions, smoked paprika

For the Shrimp

• 250 g (½ lb) shrimp, peeled & deveined
• 1 tbsp butter
• 1 tsp paprika
• ½ tsp garlic powder
• Salt & pepper
• Optional: squeeze of lemon

For the Asparagus

• 1 bunch fresh asparagus
• 1 tbsp olive oil
• Salt & pepper
• ½ tsp garlic powder

For Serving

• Steak sauce or au jus
• Spicy dipping sauce or hot sauce

🔥 Instructions

1. Make the Hasselback Potatoes

1. Preheat oven to 425°F (220°C).
2. Slice the potatoes thinly, stopping just before cutting through (use chopsticks to help).
3. Brush with melted butter + olive oil.
4. Sprinkle with garlic powder, paprika, salt, and pepper.
5. Bake 45–55 minutes, brushing with butter halfway through.
6. Garnish with sour cream, green onions, and smoked paprika.

2. Cook the Asparagus

1. Toss asparagus with olive oil, salt, pepper, and garlic powder.
2. Roast at 425°F (220°C) for 10–12 minutes until bright and tender.

3. Sauté the Shrimp

1. Melt butter in a skillet over medium heat.
2. Add shrimp, paprika, garlic powder, salt, and pepper.
3. Cook 2–3 minutes per side until pink and fully cooked.
4. Finish with a squeeze of lemon.

4. Sear the Cowboy Ribeye

1. Pat the steak dry and season heavily with salt, pepper, garlic powder, and paprika.
2. Heat a cast-iron skillet on high with a little oil.
3. Sear the ribeye 3–4 minutes per side.
4. Add butter and baste for 1 minute.
5. Transfer to the oven at 400°F (200°C) for:
   
   • 5–6 minutes (medium-rare)
   • 7–8 minutes (medium)
7. Rest the steak for 10 minutes before slicing.

5. Build the Board

• Lay the cowboy ribeye in the center.
• Add roasted asparagus on the side.
• Arrange the Hasselback potatoes and spoon toppings over them.
• Place the shrimp in a pile for easy serving.
• Add small cups of steak sauce and spicy sauce.

A feast-worthy presentation every time.

Ingredients

Cheddar Bay Biscuit Dough

• 1 ½ cups biscuit mix
• ½ cup shredded cheddar cheese
• ½ cup milk
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped

Crab Filling

• 1 cup lump crab meat
• 2 tbsp cream cheese, softened
• 1 tbsp mayonnaise
• ½ tsp Old Bay seasoning
• Salt & freshly ground black pepper, to taste

For Serving

• Fresh lemon wedges
• Extra parsley, chopped (optional)

🔥 Instructions

1. Prepare the Biscuit Dough

In a mixing bowl, combine biscuit mix, shredded cheddar, milk, garlic powder, and parsley.

Stir until a soft, cohesive dough forms.

2. Make the Crab Filling

In another bowl, mix lump crab meat with cream cheese, mayonnaise, Old Bay, salt, and pepper.

Stir until smooth and evenly combined.

3. Stuff the Bombs

Pinch off a small piece of dough and flatten it gently in your hand.

Spoon 1–2 teaspoons of crab filling into the center.

Wrap the dough around the filling and pinch to seal tightly into a ball.

4. Bake

Place each stuffed dough ball on a lined baking sheet.

Bake at 375°F (190°C) for 15–18 minutes, or until golden brown.

Brush immediately with melted butter for extra flavor.

Ingredients

For the Potato

• 1 large russet potato
• 1 tbsp olive oil
• Salt (for seasoning)

For the Steak Bites

• 150–200 g steak (sirloin, ribeye, or any tender cut), cubed
• Salt & black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tbsp butter

Toppings

• ½ cup shredded cheddar cheese
• 2 slices cooked bacon, crumbled
• 2 tbsp sour cream
• 1–2 tbsp chopped green onions

🔥 Directions

1. Bake the Potato

• Preheat oven to 425°F (220°C).
• Scrub the potato, dry it, then rub with olive oil and sprinkle with salt.
• Bake directly on the oven rack for 45–60 minutes, until the skin is crisp and the inside is soft.

(Air Fryer Option: 400°F for 35–40 minutes.)

2. Cook the Steak Bites

• Season steak cubes with salt, pepper, garlic powder, and paprika.
• Heat a skillet over medium-high heat with a little oil.
• Add steak cubes and sear 2–3 minutes, stirring occasionally.
• Add butter in the last minute and toss to coat.
• Remove from heat.

3. Assemble the Loaded Potato

• Slice the baked potato open and fluff the inside with a fork.
• Add cheddar cheese and let it melt into the hot potato.
• Spoon steak bites on top.
• Add crumbled bacon.
• Finish with sour cream and green onions.

Ingredients

Steak

• 1 ribeye or New York strip steak (10–12 oz)
• 1 tbsp olive oil
• Salt & black pepper
• 1 tsp garlic powder
• 1 tbsp butter

Fries

• 2–3 cups frozen fries or
• 2 large russet potatoes (cut into thin fries)
• 1–2 tbsp oil (if baking)
• Salt to taste

Garlicky Green Beans

• 1 cup fresh green beans
• 1 tbsp butter
• Salt & pepper
• Optional: squeeze of lemon

House Steak Sauce

• ¼ cup melted butter
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt to taste

🔥 Directions

1. Cook the Fries

• Air Fryer: 400°F (200°C) for 12–15 minutes, shaking halfway.
• Oven: 425°F (220°C) for 20–25 minutes until golden and crispy.
• Season with salt immediately.

2. Sauté the Green Beans

• Melt butter in a skillet over medium heat.
• Add green beans, season, and cook 4–5 minutes until bright and tender.
• Finish with a squeeze of lemon if you like.

3. Sear the Steak

• Pat steak dry and season with salt, pepper, and garlic powder.
• Heat olive oil in a hot skillet.
• Sear steak 3–4 minutes per side for medium.
• Add butter in the last minute and baste the steak.
• Let rest for 5 minutes.

4. Make the House Sauce

• Whisk melted butter, Dijon mustard, garlic powder, lemon juice, paprika, and salt until smooth.

5. Plate & Serve

• Arrange green beans on the plate.
• Add the sliced or whole steak.
• Stack the fries and serve the house sauce on the side or over the steak.

For about 20 macaroons (40 shells)
Ingredients for the shells:

• 100 g egg whites (about 3 eggs, aged 24 hours)
• 125 g of almond powder
• 125 g of icing sugar
• 30 g of powdered sugar
• 1 teaspoon grated bitter cocoa powder
  Ingredients for tiramisu ganache:
• 150 grams of mascarpone
• 100 g of whole liquid cream very cold
• 30 g of icing sugar
• 1 teaspoon of strong coffee extract (or 1 teaspoon of coffee soluble diluted in 1 tablespoon of hot water)
• 1 tablespoon of Amaretto (optional)
  For the finish:
• Bitter cocoa powder
  Steps:

1. Sift together almond powder and icing sugar, add cocoa, mix well and reserve.
2. Boarding the snow white firm with the 30g of powdered sugar. Brilliant bird’s beak.
3. Incorporate the dry mixture three times in macaroni until you get a smooth tape.
4. Put in pocket with a smooth 10 mm case, pocket shells of 3.5 cm on plate with silicone carpet or sulfurized paper.
5. Tap slab to pop bubbles, let crisp for 45 to 60 minutes.
6. Bake at 145°C rotating heat for 14-15 minutes. Allow to cool completely.
7. Prepare the ganache: relax the mascarpone to the spatula, add the icing sugar and coffee extract (+ Amaretto if you want). Top the very cold cream in firm whipped cream, then gently incorporate it with mascarpone.
8. Place the cream in a pocket with a cinnamon shell, generously garnish a shell, place the second on top and press slightly.
9. Sprinkle slightly bitter cocoa just before serving or when storing them.
10. Store cool in an airtight container and wait ideally 24h before tasting (the flavors develop)