• Preheat oven to 350 degrees F.
• Season the both sides of the chicken on with salt, pepper, Italian seasoning, Paprika, and Dan's O's Original Seasoning. I season the meat behind the skin, and just put salt on the outside of the skin.
• Add about 3 tbsp of oil to a Dutch oven
• Cook the chicken for about 4-5 minutes on each side over high heat. If all your chicken can't fit work in batches.
• Remove the chicken from the pot and set aside.
• Add the onions and cook for 2 minutes or until translucent.
• Stir in the fresh garlic, tomato paste, carrots, and season with same seasons that you use for the chicken. Not too much.
• Add the chicken bullion (or chicken stock), rosemary, thyme, and chicken.
• Bring to a boil then cover and bake for 40 minutes.
• Once the 40 minutes are up, uncover and add the mushrooms and potatoes. Make sure your potatoes are completely covered with liquid. Cover and bake for an additional 35 minutes.
• In a small bowl, mix the cornstarch and water.
• Uncover the pot, remove the chicken, add the heavy cream and cornstarch mixture. Cook  your liquid uncovered over high heat for about 5 minutes or until nicely thickened. During this time I spoon out the oil that's sitting on top.
• Check everything for seasoning, and cook for an additional 2 minutes.
• Serve with warm crusty bread and garnish with fresh parsley if desired.

1. Cut off the top of your garlic. Pour some olive oil on top of your garlic, and wrap in foil.

1. Put your garlic in the the oven for 45 minutes and roast on 400 degrees for 40 to 45 minutes.
2. Start shucking your oysters (look at a YouTube video lol), and set butter out to get room temp.
3. Once garlic is done roasting get a bowl and add butter, roasted garlic (you can also add some mince garlic), chopped spinach, and creole seasoning mix.
4. Take out a pan with a wire rack. Place each oyster on the rack. Add your butter mixture into each oyster. Top with parmesan cheese, and Panko Bread Crumbs.
5. Keep oven on 400 degrees, and add oysters in. Bake oysters for 8 to 10 minutes until golden brown. Once they are done top with more cheese.
6. Squeeze lemon juice on top before eating. Enjoy!

New York Strip with Red Wine Mushroom Sauce

Ingredients

Directions

Directions

1. Pat dry your Ribeye's
2. Slice Ribeye's not thin, but not too thick.
3. Add sliced ribeye into a bowl. Add your Garlic, Oyster Sauce, Fish House, Soy Sauce, Sesame Oil, Maggie, Sambal, Sugar, and Black Pepper. Let this marinate for 30 minutes.
4. You can make rice while your meat is marinating. My choice of rice is Basmati rice.
5. Once your beef is marinating heat your Wok on high, and add cooking oil. Once your pan is hot add your beef and let it cook until beef is caramelized for 3 to 4 minutes (DO NOT TOUCH).
6. Once beef is caramelized start shaking pan until beef is cooked to your liking, and the cherry tomatoes until blustered. It will not take long since pan is hot.
7. Now plate your food. I add Rice, Sliced Mini Cucumber, Arugula, and Beef. Top beef with Sesame Seed, Green Onion, and Pickled Onion.

Directions

1. Preheat your oven to 400 degrees
2. If you buy whole wings cut them up to wings or drums. You can also just buy party wings.
3. Season your wings with salt, pepper, garlic powder, onion powder, paprika, and smoked paprika. Once wings are seasoned toss in some olive oil.
4. Place wings on wire rack lined with foil in oven for 45 minutes. Flipping them every 20 minutes. Once my wings are done I also set my oven to broil, and cook until wings are crispy flipping every 10 minutes. You can also just cook in air fryer for 20 minutes on 400 degrees flipping every 10 minutes.
5. While wings are baking add parmesan, parsley, and minced garlic to bowl. Heat up butter, and once cool add to parmesan mixture.
6. Once wings are done toss them in parmesan mixture. Sprinkling your Dan O's Cheese seasoning on top.
7. Plate up your wings, and sprinkle more of the Dan O's Cheese Seasoning, and enjoy! (If you don't have the Dan O's seasoning in your area just top with more Parmesan Cheese.)

Directions

1. Preheat your oven to 300 Degrees.  Make sure you have 2 racks in your oven. While your oven is preheating add a empty baking sheet filled with water to create steam.
2. Add your eggs, cottage cheese, salt and pepper to a blender. Blend for 20 seconds.
3. Add your mixture to a bowl and add your shredded cheese, and bell pepper. Stir.
4. Grease your muffin pan.
5. Use a ladle and scoop your egg mixture into muffin tin. Filling them no more than 2/3 of the way full. Make sure every muffin tin has a little of everything.
6. Sprinkle the chopped bacon evenly over the tops of the egg mixture.
7. Add your muffin tin on the top rack placed in the middle for 30 to 35 minutes.
8. Once your egg bites are done let them cool off, and enjoy! (Bites might expand while baking, but you will be fine once they cool down.)

You can also play around with your toppings!

Directions

1. Make your Coleslaw first, and refrigerate.
2. Wash Catfish until water runs clear, and pat dry.
3. Cut Catfish long ways.
4. Season catfish to your liking.
5. Mix half of your season Catfish breading seasoning, and Unseasoned Breading to catfish in a flat pan. Toss fish in breading until completely covered.
6. Heat up your oil until hot. I just put my oil on medium.
7. Fry fish golden brown.
8. Once fish is done frying place fish on a cooking rack to cool.
9. Toast your bun. I like Broche, and plate up your sandwich with your slaw.

Directions

1. Melt Butter in the microwave on low, and let cool down to room temperature. You can also just let your butter sit out for a couple hours.
2. Once butter has reached room temperature add sugar with a spatula, and whisk together for one minute. If you're using a stand mixer use a paddle attachment. This is a must or just mix by hand.
3. Add egg, vanilla extract, and mix it in until combined.
4. In a separate bowl get your dry ingredients stir together flour, baking powder, baking soda, matcha powder, and salt. Mix with a spatula until combined.
5. Combine wet ingredients and dry.
6. Use a cookie scoop. It will make out 11 cookies, and place them on a tray line with parchment paper. Then roll them between your hands into a ball, and give them a light press to slightly flatten.
7. Place the cookie dough in the fridge to set for 30 minutes.
8. Pre-heat the oven at 350 degrees and prepare a baking sheet with baking paper.
9. Bake one tray at a time for 10-11 minutes. I like 10 minutes. I like me cookies to be a little soft in the middle.
10. Once bakes let them cook down on a baking tray while using a spatula.

Strawberry Cream

1. Place the strawberries in a small saucepan and simmer over a medium heat with 4 tbsp of water. As soon as the strawberries have completely break down and a kind of compote has formed, add the sugar. Stir until it has dissolved. Then mix 1 tbsp of water with 1 tbsp of starch in a small bowl and add to the cooked strawberries.
2. Stir until it has thickened. Leave to cool. Then pass through a fine sieve.
3. Keep the strawberry extract and add afterwards to the whipped cream by the tablespoonful. In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip the heavy cream reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
4. When ready to serve, add the cream to a piping bag fitted with a piping tip. Pipe the strawberry cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a teaspoon of matcha powder to a fine mesh sieve (or your two fingers) and dust over the cookies.

I found this recipe from @izzyskitchen on Instagram.