Shrimp Panang Curry


One of the first authentic Thai dishes we have ever made, loved it and haven’t looked back since!


  • Shrimp
  • 1 14 oz. Can Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 6 Kaffir lime leaves, sliced thin
  • 1-3 Thai Chilies


Cooking Directions

1. Heat coconut milk and add red curry paste. When fragrant, fish sauce, sugar, kaffir lime leaves and thai chilies. Stir for a few minutes and add frozen shrimp. Continue cooking until shrimp are cooked (3-5min).

2. Serve over steamed rice.

Grandma Eunice’s Cole Slaw




  • 2 lbs. Grated Cabbage
  • 1 Medium White Onion
  • 1/2 Cup White Vinegar
  • 1/2 Cup Sugar
  • 1 Tsp Salt
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 1/2 Cup Lemon Juice
  • 1 Carrot (Shredded)
  • 1 Tsp Celery Seeds
  • 1/2 Tsp Black Pepper


Cooking Directions

1) Combine all wet Ingredients in one container and all other ingredients in another container.

2) Mix the 2 containers together and allow the cole slaw to sit for 24 hours.

3) Serve Chilled.

Thai Peanut Sauce


When we make spring rolls or just about any Thai dish this is an amazing addition to it!



  • 1/4 Cup Honey
  • 1/4 Cup Smooth Peanut Butter
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Extra-virgin Olive Oil
  • 1 Tbsp Sesame Oil
  • 2 Tsp Minced Garlic
  • 1 Tbsp Minced Ginger Root


Cooking Directions

  • Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, and ginger in a small bowl.

Coffee Dry Rub


I love this dry-rub, anytime I am thinking about smoking some ribs or brisket this is the dry rub of choice!


  • 4 Tbsp Ground Coffee
  • 4 Tbsp Kosher Salt
  • 4 Tbsp Dark Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Ancho Chile Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Ground Cumin
  • 2 Tsp Freshly Ground Black Pepper

Beef Stroganoff


Savory and delicious, comes together quick and easy and can be eaten as leftovers easily!



  • 3 Cans Cream of Mushroom Soup
  • 2 lbs Lean Ground Beef
  • 3 Tbsp Sour Cream
  • 4 Tbsp Cooking Sherry
  • 1/2 Package (12 oz) Egg Noodles


Cooking Directions

1. Start a pot of boiling water lightly salted. While water comes to a boil in a pan, brown ground beef.

2. When water comes to a boil add noodles and cook as per package directions (9-12 min). Add cream of mushroom to the cooked beef and stir until warmed.

3. Add sour cream and cooking sherry to beef pan and mix until completely blended. Let it sit on low heat until noodles are cooked through.

4. When noodles are finished, strain and add back to pot. Add Sauce mixture to noodles and mix to combine, serve while warm.

Beer Bratwurst with Onions


The staple of any man with a grill. These are easy and super delicious!



  • 8-10 Bratwurst
  • 1 White Onion
  • 2-3 Bottles/Cans of Beer 24-36 oz (go with something darker like a lager)
  • Sauerkraut for garnish


Cooking Directions

1. Preheat oven to 375ºF

2. In a aluminum dish place a layer of sliced onions, the bratwurst, and top with the remaining sliced onions. Add enough beer to just cover the bratwurst. Cover top with aluminum foil and poke about 4-6 holes in the top.

3. Cook in the oven for 1hr and 30 min. During the last 30 min, start charcoal for grill, if you have a gas grill ignore this step.

4. After bratwurst have cooked in oven for 1 hr 30 min, cook them on the grill just long enough to crisp up the skin, about 1-2 min per side at 400ºF – 500ºF. Remove from grill and place back in tray of beer and onions and serve warm!

Parmesan Garlic Sauce


So many uses for this sauce, good for pasta, wings, veggies, chips.



  • 1 Head of garlic
  • 1 Tsp Olive Oil
  • 3/4 Cup Buttermilk
  • ¼ Cup Sour Cream
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Parmesan Cheese
  • ½ Tsp Dried parsley, crumbled
  • ½ Tsp Dried Chives
  • ¼ Tsp Dried Oregano, crumbled
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Salt
  • 1/8 Tsp Red pepper flakes
  • 1/8 Tsp Black pepper


Cooking Directions

1. Heat oven to 350ºF

2. Toss 1 head whole peeled garlic in 1 Tbsp olive oil and spread out in a shallow baking pan. Roast for 10min.

3. Remove pan and place roasted garlic in blender. Pulse until garlic becomes rich and creamy.

4. Add sauce ingredients and garlic to pan, mix and heat together.


Spicy Sausage Ragu Pasta


Food wishes delivers again for us, we love this recipe even though it takes some time. Its great and makes enough for 2 days easily. Chef John has helped my wife and I learn to cook a wide variety of things we would never have thought of trying before.



  • 1 lb. Spicy Italian sausage
  • 1 Tbsp freshly minced parsley, optional
  • ½ Cup dry white wine
  • 3½ Cups (1 jar) marinara sauce
  • 1 Cup water (rinse the jar)
  • ¼ Cup cream
  • 14.5 Oz dry penne pasta
  • Grated Parmigiano-Reggiano


Cooking Directions

1. Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes.

2. Stir in parsley and cook for about 2 minutes.

3. Stir in white wine and cook until the wine has nearly evaporated, 3 to 5 minutes.

4. Stir in heavy cream, increase heat to high and bring to a boil. Stir in marinara sauce and water and return to a boil. Reduce heat to low and simmer sauce for 1 hour.

5. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

6. Combine pasta and sauce; remove from heat, cover and let sit for about 2 minutes.

7. Serve pasta and sauce topped with grated Parmigiano-Reggiano.

Pressure Cooker Beef and Broccoli


One of our first meals made with the instant pot, absolutely love this recipe, fast and delicious!



  • 1½ lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
  • Fresh ground pepper
  • 2 Tsp olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 Cup beef broth, low sodium
  • ½ Cup soy sauce, low sodium
  • 1/3 Cup brown sugar
  • 2 Tbsp sesame oil
  • 1/8 Tsp red pepper flakes
  • 1 lb. broccoli florets
  • 3 Tbsp water
  • 3 Tbsp cornstarch
  • Toasted sesame seeds for garnish, optional


Cooking Directions

1. Season beef with pepper. Put olive oil in the cooking pot and select browning or saute. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.

2. When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

3. Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.

4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

5. Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning or saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

8. Serve over hot, cooked rice and garnish with sesame seeds.

Smashed Potato Soup


Love mashed potatoes? Love Soup? Here is the best of both worlds!



  • ½ Cup Chopped Carrot
  • ½ Cup Chopped Celery
  • 1 Pkg (16.4 oz) prepared frozen mashed potatoes
  • 1 can (14.5 oz) Chicken Broth
  • ½ Cup Milk
  • 1 Garlic Clove, pressed
  • ¼ Tsp Salt
  • 1/8 Tsp Black Pepper
  • 2 Tbsp Fresh Parsley
  • ½ Cup Sour Cream

— Optional Toppings: Sliced Green Onions, Shredded Cheese, Bacon.


Cooking Directions

1. Coarsely chop carrot and celery. Place prepared mashed potatoes in sauce pan. Gradually add broth & milk, whisking until smooth. Stir in carrot, celery, garlic, salt and pepper. Bring to a biol; reduce heat and simmer uncovered, 10 min.

2. Remove from heat, stir in sour cream and parsley. Ladle soup into bowls and top with desired toppings.