Bourbon Chicken


3 chicken breasts cubed

2 Tablespoon olive oil

1/2 cup bourbon

1/3 cup soy sauce

1/2 cup chicken broth

1/3 cup brown sugar

1/2 tsp ground or fresh ginger

1/2 tsp onion powder

1/4 tsp red pepper flakes

6 garlic cloves minced

2 tbsp or more cornstarch to dust the chicken with

3 green onions chopped thinly for garnish


  • Mix the soy sauce, stock, bourbon, brown sugar and spices in a bowl then set aside.
  • Cut the chicken into half inch thick strips then cut into 1-2 inch pieces. Place in a bowl and toss with cornstarch so the pieces are coated.
  • Add oil to a large skillet over medium-high heat. When hot add the chicken in two batches. Cook on one side for about 3 minutes then flip. Do not move around, let it get nice and crispy.
  • Transfer chicken to a plate and add about two tablespoons of oil to you pan add garlic and cook while moving constantly until fragrant. less than a minute.
  • Pour in the sauce and use a wooden spoon to mix and deglaze the pan. Bring to a boil and cook for a minute then add the chicken back in and reduce to a simmer. Move the chicken to coat and cook until reduced by about half.
  • Garnish with sliced green onions and serve with rice.

Terrific Tiramisu


  • 6 large egg yolks (approx. 1/2 cup of yolks)
  • 1 cup sugar superfine or caster if possible
  • 1 ¼ cup mascarpone cheese ( room temperature
  • 1 ¾ cup heavy whipping cream
  • 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages
  • 1 cup cold espresso or strong coffee
  • ½ cup coffee flavoured Liqueur
  • 1 ounce unsweetened cocoa for dusting


  • This is how you will make the Sabayon:

    When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it’s sitting on the pot without touching the water.

  • Now Begin Making the Sabayon:

    Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.

    **If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.

    * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That’s okay it will finish dissolving while your tiramisu is firming up.

  • Add room temperature Mascarpone to whipped yolks, mix until well combined. Don’t overmix this can cause curdling.

    *Mascarpone only needs to get to set out for 15-20 minutes. Don’t let it get warm.

  • In a separate bowl, using an electric mixer whip cream to stiff peaks.   (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.

    **This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

  • Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
  • Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!

    **If you can’t use alcohol, just leave out the liqueur.

  • Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
  • Spoon half the mascarpone cream filling over the ladyfingers.
  • Repeat process with another layer of ladyfingers
  • Add another layer of tiramisu cream
  • Refrigerate at least 4 hours. Overnight is best.
  • Dust with cocoa before serving

Vegan Sweet Potato Curry


  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 red bell pepper
  • 1 15 oz can chickpeas, drained
  • 2 14 oz can full fat coconut milk
  • 1 onion, chopped
  • 4 Tbs red curry paste
  • salt, pepper to taste
  • 2-3 large handful spinach, chopped


  1. Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
  2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.
  3. Cook rice as package directions. Once cooked stir in some coconut oil to the rice and serve.
  4. Enjoy 🙂

Creamy Orzo with Crispy Prosciutto and Buratta


  • 85 grams of prosciutto, torn
  • 3 large eggs, at room temperature, beaten
  • 3/4 cup freshly grated parmesan cheese
  • 1 clove garlic, grated
  • 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon chopped fresh chives(or 1 teaspoon onion powder)
  • 2 cups of orzo pasta (use gluten-free, if needed)
  • tablespoons salted butter, at room temperature
  • 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)
  • kosher salt and pepper
  • 8 ounces burrata or ricotta cheese, at room temperature
  • fresh basil, for serving


  1. 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

    2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.

    3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.

    4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

    5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh basil. Drizzle a bit of olive oil over top and fresh black pepper. Enjoy!