Ingredients:

• 1 cup peanut butter


• 1 cup sugar


• 1 egg


• 1 tsp vanilla extract


• 1/2 cup chocolate chips


• 1/2 cup heavy cream

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the sugar, egg, vanilla extract, and peanut butter in a bowl until everything is well mixed

Place spoonfuls of dough on the baking sheet that has been prepared

Use a fork to make a crisscross pattern in the dough

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way

In a saucepan, heat the heavy cream until it starts to simmer while the cookies cool

After you pour the hot cream over the chocolate chips, wait one minute

If you mix the cream and chocolate together until they are smooth and shiny, you have made chocolate ganache

Pour or spread the chocolate ganache over the cookies once they are completely cool

Wait until the ganache is set before you serve it

Have fun with your tasty peanut butter chocolate cookies!

Ingredients:

• 2 cups heavy cream


• 1 can 14 ounces sweetened condensed milk


• 1 teaspoon vanilla extract


• 1 cup fresh cherries, pitted and chopped


• 1/2 cup sliced almonds, toasted


• 3 tablespoons unsalted butter, melted

Instructions:

Whip the heavy cream in a bowl until stiff peaks form

Add the sweetened condensed milk and vanilla extract slowly and mix them in well

Add the chopped cherries and toasted almonds and mix them in

Spread the melted butter over the mixture and mix it in gently

Put the mixture in a loaf pan or another container that won't let air in

Put it in the freezer for at least 6 hours, or until it gets firm

If you want, you can serve scoops of ice cream with extra cherries and almonds on top

Ingredients:

• 4 pork loin cutlets


• Salt and pepper to taste


• 1/2 cup all-purpose flour


• 2 large eggs, beaten


• 1 cup panko breadcrumbs


• Vegetable oil for frying


• 8 slices white bread, crusts removed


• Japanese mayo


• Tonkatsu sauce


• Cabbage leaves, shredded

Instructions:

Season pork cutlets with salt and pepper

Coat each cutlet in flour, then dip in beaten eggs, and coat with panko breadcrumbs

Heat vegetable oil in a frying pan over medium-high heat

Fry pork cutlets until golden brown and cooked through, about 3-4 minutes per side

Remove pork cutlets from the pan and drain on paper towels

Spread Japanese mayo on one side of each slice of bread

Drizzle tonkatsu sauce over the mayo

Place a layer of shredded cabbage on half of the bread slices

Top with a fried pork cutlet, then cover with another slice of bread, sauce side down

Slice sandwiches in half and serve immediately

Ingredients:

• 1 whole chicken, flattened


• 1 cup coconut milk


• 3 limes, juiced


• 2 tablespoons soy sauce


• 2 tablespoons honey


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 teaspoon chili powder


• Salt and pepper to taste


• Chopped cilantro for garnish

Instructions:

To make the marinade, put the honey, soy sauce, lime juice, minced garlic, ginger, chili powder, salt, and pepper in a bowl

Flatten the chicken and put it in a large plastic bag that can be closed again or a shallow dish

Cover the chicken with the marinade by pouring it over it

For the best flavor, seal the bag or cover the dish and put it in the fridge for at least 4 hours or overnight

Warm up the grill over medium-high heat

Take the chicken out of the marinade and put it on a hot grill, letting any extra sauce drip off

The chicken should be grilled for 30 to 40 minutes, turning it over every so often, until the internal temperature reaches 165F 74C and the skin is golden brown and crispy

For extra flavor, baste the chicken with the rest of the marinade during the last 10 minutes of cooking

After cooking, take the chicken off the grill and let it rest for a few minutes

Then, cut it into pieces

Add chopped cilantro on top and serve hot

Have fun with your tasty Coconut-Lime Flattened Chicken!

Ingredients:

• 2 ripe avocados, pitted and sliced into chunks


• 8 slices of bacon, cut into halves


• 1 tablespoon olive oil


• Salt and pepper to taste


• Toothpicks

Instructions:

Preheat your oven to 400F 200C

In a bowl, toss avocado chunks with olive oil, salt, and pepper

Wrap each avocado chunk with a half slice of bacon and secure with a toothpick

Place the bacon-wrapped avocado bites on a baking sheet lined with parchment paper

Bake in the preheated oven for 15-20 minutes or until the bacon is crispy

Remove from the oven and let cool slightly before serving

Ingredients:

• 3 lbs beef chuck, cut into 2-inch cubes


• 1/4 cup all-purpose flour


• Salt and freshly ground black pepper to taste


• 4 tbsp olive oil


• 4 slices bacon, diced


• 1 onion, chopped


• 2 carrots, chopped


• 2 cloves garlic, minced


• 1 cup red wine Burgundy preferred


• 2 cups beef broth


• 1 tbsp tomato paste


• 1 tsp dried thyme


• 2 bay leaves


• 1 lb mushrooms, quartered


• 1/4 cup fresh parsley, chopped

Instructions:

Preheat oven to 325F 165C

In a large bowl, toss beef cubes with flour, salt, and pepper until coated evenly

In a Dutch oven, heat olive oil over medium-high heat

Add bacon and cook until crisp

Remove bacon and set aside

In the same Dutch oven, brown beef cubes in batches, about 3-4 minutes per batch

Remove beef and set aside

Add onion, carrots, and garlic to the Dutch oven

Cook until softened, about 5 minutes

Return beef and bacon to the Dutch oven

Add red wine, beef broth, tomato paste, thyme, and bay leaves

Bring to a simmer

Cover and transfer to the preheated oven

Cook for 2 hours, stirring occasionally

In a skillet, heat olive oil over medium heat

Add mushrooms and cook until golden brown

Remove Dutch oven from the oven

Stir in cooked mushrooms and parsley

Season with additional salt and pepper if needed

Serve hot, garnished with extra parsley if desired

Ingredients:

• 2 cups sushi rice


• 3 cups water


• 1/4 cup rice vinegar


• 2 tablespoons sugar


• 1 teaspoon salt


• 4 sheets nori seaweed


• Assorted fillings: thinly sliced sashimi-grade fish such as salmon, tuna, and yellowtail, avocado, cucumber, and cooked shrimp


• Soy sauce, wasabi, and pickled ginger for serving

Instructions:

Rinse sushi rice under cold water until the water runs clear

In a rice cooker or pot, combine rice and water and cook according to package instructions

In a small saucepan, heat rice vinegar, sugar, and salt until dissolved

Let cool

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture

Let cool to room temperature

Place a sheet of nori on a bamboo sushi mat

With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top

Arrange your choice of fillings in a line across the center of the rice

Roll the sushi tightly using the bamboo mat, starting from the edge closest to you

Slice the sushi roll into bite-sized pieces using a sharp knife dipped in water

Serve with soy sauce, wasabi, and pickled ginger

Ingredients:

• 1 box brownie mix


• 1/2 cup 1 stick unsalted butter, melted


• 2 large eggs


• 1/4 cup water


• 8 oz cream cheese, softened


• 1/3 cup granulated sugar


• 1 teaspoon vanilla extract


• 1 cup hot fudge sauce


• 1/2 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x9-inch baking pan

In a mixing bowl, combine brownie mix, melted butter, eggs, and water

Mix until well combined

Spread the brownie batter evenly into the prepared pan

In another mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth

Drop spoonfuls of the cream cheese mixture over the brownie batter

Using a knife, gently swirl the cream cheese mixture into the brownie batter

Bake in preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs

Remove from oven and let cool slightly

Warm the hot fudge sauce according to package instructions

Drizzle the warm hot fudge sauce over the brownies

Sprinkle semi-sweet chocolate chips over the top

Allow to cool completely before cutting into bars

Serve and enjoy!

Ingredients:

• 1


• 5 lbs grass-fed flank steak, thinly sliced


• 1/4 cup arrowroot starch


• 3 tbsp coconut aminos


• 3 tbsp honey


• 2 cloves garlic, minced


• 1 tsp fresh ginger, minced


• 1/4 cup beef broth


• 2 tbsp avocado oil


• 1/4 cup green onions, chopped, for garnish


• Sesame seeds, for garnish

Instructions:

Coat the flank steak slices evenly with arrowroot starch by tossing them in a bowl

To make the sauce, combine the coconut aminos, honey, ginger, garlic, and beef broth in a different bowl

In a skillet set over medium-high heat, warm the avocado oil

Place the coated steak slices in the skillet and cook for two to three minutes on each side, or until browned and crispy

After the steak has cooked, pour the sauce over it and toss to coat evenly

Simmer the sauce for a further two to three minutes, or until it thickens

Before serving, garnish with sesame seeds and finely chopped green onions

Enjoy while hot!

Ingredients:

• 2 slices of bread


• 2 slices of cream cheese


• 2 slices of cheddar cheese


• 2-3 slices of pickled jalapeos


• 1 tbsp butter

Instructions:

Butter one side of each bread slice

Spread cream cheese on one side of each bread slice

Layer one slice of cheddar cheese, pickled jalapeos, another slice of cheddar cheese between the bread slices, with the cream cheese sides facing in

Heat a skillet over medium heat

Place the sandwich in the skillet and cook until golden brown on both sides, about 3-4 minutes per side