This Japanese Milk Bread is simply delicious! The recipe is as follows:

INGREDIENTS

• 2/3 cup heavy cream(at room temperature)

• 1 cup milk (at room temperature)

• 1 large egg (at room temperature)

• 1/3 cup sugar

• 1/2 cup cake flour

• 3 1/2 cups bread flour

• 1 tablespoon active dry or instant yeast

• 1 1/2 teaspoons kosher salt

• Egg wash (whisk together 1 egg with 1 teaspoon water)

• Simple syrup (optional But makes it DELICIOUS: 2 tablespoons of sugar, dissolved in 2 tablespoons hot water)

In the bowl of a mixer, add ingredients in the order listed above from the heavy cream to the salt. Use the dough hook attachment, and turn on the mixer.Let it go for 15 minutes.

After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 60 minutes.

In the meantime, grease two baking pans (round and loaf) on all sides with baker’s joy or something similar.

After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of any air bubbles.Cut the dough in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into six to eight equal pieces and make buns. Form “dough strings and tie. Once shaped, let the Dough sit for another 60 minutes to rise again.

Once dough has risen brush the top with your egg wash and bake at 350degrees for 20min.

Optional:Once it comes out you can brush the top with your simple syrup. OH MY WORD IT'S GOOD!

For the yummiest biscuits do the following:

INGREDIENTS

• 1/2 cup heavy cream

• 1/2 cup 2% milk

• 1 tsp distilled white vinegar

• 2 cups of flour

• 1/4 tsp baking soda

• 1 1/4 tsp kosher salt

• 1 tbsp baking powder

• 8 tbsp unsalted extra cold butter diced up

First... Get your Buttermilk together... 1/2 cup heavy cream mixed with 1/2cup of 2% milk. Put 1 teaspoon of distilled vinegar in the milk mixture and let it sit for 5min. You will start to see it curdle.

Mix all your dry ingredients together then cut in your butter with a pastry cutter. Then add the buttermilk and mix . Roll out the dough on a lightly floured surface to approx. 1 inch thick then cut your dough into circles. Place your cirles on a baking sheet lined with parchment paper (no need to spray with oil you have all the yummy butter in it already) and bake at 450 for 6-8min or until slightly brown on top. This recipe makes 6 large biscuits biscuits or you can make 8 slightly smaller biscuits. Enjoy!

This gravy is super savory....YUM!

INGREDIENTS

• 2 pieces of Paleo Basil and Chicken Chicken Sausages Grinded (you can you any sausage you like as long as you have about 1 1/2 cup of crumbles)

• 2tbsp of Salted Butter

• 1 Onion

• 1/4cup of flour

• 2cups of 2% milk

• 1/2cup of half&half

• 1/4tsp of Black Pepper

• 1/2tsp of Lawry's Season Salt

• 1/2tsp of Badia Complete Seasoning

• 1/2tsp of Cajun Seasoning

• 1/4tsp of Garlic Powder

• 1/4tsp of Paprika

• a sprinkle of Nutmeg

• 1/2tsp of Maple Syrup

Put your butter in the pan to melt. Add your Onions and sautee. Once they have cooked for a few miuntes add your flour and mix. Once your flour is incorporated add your milk and half&half. Whisk that together. Once its nicely blended add all your seasoning and the syrup. Let it simmer for about 5-10minutes and your done! I love to drizzle this on a nice warm biscuit!

This drink is so refreshing!

INGREDIENTS

• 1/4 cup fresh squeezed orangejuice with pulp (usually 1/2 of a large orange)

• 1/2 cup beefeater strawberry gin

• 1/2 cup tonic water

Mix all your ingredients togther and serve over a glass full of ice. CHEERS!

These are the gooiest chocolate chip cookies out there!

INGREDIENTS

• 1 stick room temp unsalted butter

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 1 tsp vanilla extract

• 1 egg

• 1 cup flour

• 3/4 tsp baking soda

• 1/2 tsp kosher salt

• 1/2 tsp baking powder

• 2 tsp corn starch

• 3/4 cup chocolate chips

Cream butter and sugars together first. Add vanilla extract and your egg. Mix... Then add your dry ingredients all together right on top of the wet ingredients (do not mix until all the dry ingredients are together). Then mix. Add chocolate chips last and mix one last time. Take a cookie scoop and spray it with a non-stick spray. Scoop your cookies out and place your cookies on a baking sheet lined with parchment paper (no need to spray with oil).Bake at 325 for 8-10min. When you take them out they will look slightly underdone ,but that's exactly how they should look! Let it sit for 5 minutes and they will firm up a bit so you can transfer them to a resting place. This recipe makes approx. 23 cookies (1 1/2 baking sheets). BEST COOKIES EVER!

This slightly Sweet & Savory Coleslaw is the perfect pair to any Fried Chicken or all alone!

INGREDIENTS

• 4cups of lightly packed shredded Green Cabbage

• 1cup of shredded Carrot

• 2 chopped Scallions

• 1 shredded Honey Crisp Apple

• 1cup plus 1tbsp of Mayo

• 1tbsp of White Sugar

• 1/2tbsp of old style Grain Mustard

• 1/4tsp of Celery Seed

• 1/4tsp of Adobo

• 1/4tsp of Black Pepper

Mix all your ingredients together and BAM! Done... Super Easy!

Best Soup on a cold day! It is so delicious and creamy. Plus you can make it in less than an hour! My kiddos love this!

INGREDIENTS

• 1 large onion

• 2 stalks of celery

• 1 1/2 cup baby carrots

• 4 cups small red and yellow baby potatoes

• 2 tablespoons olive oil

• 2 tablespoons salted butter

• 1 tablespoon chopped garlic

• 4 cups of water

• 5 tablespoons chicken better than bouillon

• 2 cups heavy cream

• 5 cups broccoli (frozen or fresh but I used frozen)

• 8oz mild cheddar

• 1/2 monterey jack cheese

• 6 slices white American cheese

• 1/2 tablespoon cajun seasoning

• 1 teaspoon black pepper

To start we need to dice up 1 large onion or 2 small onions, celery and carrot. I just put them in my chopper. It doesn’t matter how small as you will be blending all the ingredients together in the end anyways. Once chopped throw them in a pot and Add 2 tablespoons of olive oil. Start to sauté. While that is cooking you can grab your 4 cups of the small red and yellow potatoes with the skin on. Chop them all up into small pieces. When the carrot, celery and onion start looking a bit darker add 2 tablespoons of butter. Let that cook. Then add 1 tablespoon of Garlic. Now take your cut potatoes and throw them in your pot. Mix that up. Then add 4 cups of water and 4 tablespoons of Chicken Better than Bouillon. Cover for 20minutes. Then test your potato. If its soft add 5 cups of broccoli and 2 cups of heavy cream into the pot. Now for the cheese! You put 8oz of mild cheddar, 1/2 cup of Monterey jack, and 6 slices of white american cheese. Then close the lid and let it sit for about 8 minutes. Mix it and you are now ready to blend. Take your emulsifier or blender and blend it until its nice and creamy. You will finish it with 1 more tablespoon of chicken better than bouillon, 1/2 tablespoon of cajun seasoning and 1 tsp of black pepper. You can serve with and combo of these condiments; sour cream, hot sauce, bacon bits and chives! Enjoy!

If you want to crispiest Chicken Sandwich here's how it's done!

MILK BATH INGREDIENTS

• 6 Pieces of Boneless Skinless Chicken Breasts

• 2cups of 2%milk

• 2cups of half&half

• 4tsp White Distilled Vinegar

• 1pkt Sazon

• 2tsp Garlic Powder

• 1tsp Black pepper

• 2tsp of Badia Complete Seasoning

• 2 tsp of Cajun Seasoning

FLOUR MIXTURE INGREDIENTS

• 3 1/2 cups of Flour

• 4tsp of Baking Powder

• 3tsp of Badia Complete Seasoning

• 1tsp of Black Pepper

• 1tsp Paprika

• 3tsp Cajun Seasoning

• 1tsp of Celery Seed

• 1tsp of Garlic Powder

• 1tbsp & 1tsp of Lawry's Seasoning Salt

For Fying and Sandwhiches you will need

• 48oz of peanut oil

• At least 6 buttered broiled buns

• 1 Quart of Apple Coleslaw (See Recipe)

First you will take your chicken breast and put them in a ziploc bag. Once inside the Ziploc bag you will use your mallet and pound the tops of them to make them the same size and thin them out a bit. After that you will need to cut them in half. This gives you smaller pieces to fry and to put on your sandwich. Take your milk mixture along with all the seasonings for the milk mixture and mix that into your bowl of chicken. Put a piece of plastic wrap over the bowl and let it sit for at least an hour if you have the time.

Once you are ready to fry you will combine all the ingredients for the flour mixture. Bring your bowl of chicken out of the fridge and your flour mixture over to the stove.

Now it’s time to prepare your pot of oil. You will pour 48 ounces of oil or two of the smaller bottles into your frying pot. Make sure you have a big enough pot as you don’t want the oil to pop out and over. Once the oil reach is 350° you are ready to fry. Take your chicken from the milk mixture, toss it in the flour, then put it back in the milk mixture, then back into the flour and shake it off good. Toss it into your oil. Fry it for approximately 10 minutes. Do that for each batch. I only put a few pieces at a time so I don’t over crowd the pot. You can leave your oven on the lowest setting and have your wire rack ready. When each batch of chicken is done you can put it on the wire rack and stick it in your oven so it will stay warm until you are ready to serve. This recipe feeds at least 6!

Once all your chicken is ready you can butter your buns and broil them or not and just serve it with a nice heaping scoop of coleslaw on top. Enjoy!

This is the most scrumptious BBQ Chicken Recipes!

INGREDIENTS

• 12 skin on bone-in Chicken Thighs

• 3pkts of Sazon

• 2tbsp of Badia Complete Seasoning

• 1tbsp of Garlic Powder

• 1/2 tsp of Adobo

• 2tbsp Olive Oil

• 1/3cup of your favorite BBQ Sauce for the seasoning plus another 1 1/2 cup for brushing later

• 1 large sliced Onion

In a large bowl mix all your seasonings olive oil with your chicken thighs. Then add your 1/3cup of BBQ sauce and mix. Take your sliced onion and spread it out on a sheet pan. Place your seasoned chicken on top of the onions. Place your chicken in the oven at 425 degree for 30-35 minutes. Take your chicken out of the oven and brush a thick layer of BBQ sauce on the top. Pop it back in the oven on BROIL for 3-5 more minutes. Then your finished! Once you take your chicken out you should have the most delicious and juicy BBQ Chicken!

This Meat Sauce is so delicious! It is totally not labor intensive and is the perfect weeknight dinner.

INGREDIENTS

• 1 Onion

• 2 handfuls baby carrots

• 3 stalks Celery

• 2 tbsp Olive oil

• 2 tbsp Salted Butter

• 1 package Sweet Italian Turkey Sausage (6 pieces)

• 12oz can Tomato Paste

• 1cup of your favorite Red Wine

• 4cups of Water

• 14.5oz can Diced Tomatoes

• 2tbsp Chopped Garlic

• 1/3cup White Sugar

• 1tsp dried Oregano

• 1tsp dried Basil

• 1tsp dried Parsley

• 1tsp Onion Powder

• 1tsp Granulated Garlic

• 1tsp Cajun Seasoning

• 1tsp of Lawry’s Seasoned Salt

• 1tbsp grated Parmesan Cheese

Chop up your onion, carrot and celery and put them into a pot with 2 tbsp of Olive oil. Sauté on medium heat for approximately 5 minutes or until it starts to get slightly brown. While that’s cooking remove your turkey sausage out of the casings.Then add the sausage to the pot and brown it.That usual takes about 10 minutes. Now your ready to add your tomato paste. Cook it for 5 minutes then add 1/2 cup of red wine to deglaze the bottom of the pan. Once that’s incorporated mix in 4 cups of water, the remaining 1/2 cup of red wine, chopped garlic, sugar and your diced tomatoes. It’s time for seasonings. Add all your seasonings along with the parmesan cheese and let it simmer for 20minutes. Then BAM…. DONE ! Serve it with your favorite Pasta!

INGREDIENTS

• 5lb Filet Tenderloin trimmed and cut in half so it can fit in your pan.

• 4tbsp Olive Oil

• 2tbsp Chopped Garlic

• 1 1/2tbsp Kosher Salt

• 1 1/2tbsp Fresh Ground Pepper

• 4 Fresh Sprigs of Rosemary

• 2tbsp unsalted butter

After cutting your tenderloin in half, tie it with butcher string and rub it with olive oil. Now you can make your seasoning blend. Mix together the garlic, salt and pepper. Then rub it all over your tenderloin. Now its time to brown it! Add about 2tbsp of olive oil and 4tbsp of butter to a pan on high heat. Let the pan get nice and hot. Then put in your tenderloin. Brown it on all sides so it should be about 3-5 minutes per side. After it is browned on all sides pop it in a 425degree oven for 20min or until the meat is cooked to your desired doneness (120-rare, 130-medium rare, 135 medium ,140 medium well or 150 well done). Once you pull your meat out the oven the temperature will rise another 5 degrees so be sure to calculate that in when checking the temp. Once the meat is at your desired temp. you should let it rest for at least 15minutes. Then it will be ready to slice! I love to serve this with a nice Horseradish Sauce.

Horseradish Sauce Recipe: Mix together 1/2 cup sour cream,3tbsp prepared horseradish,1tbsp mayonnaise,1/4tsp fresh ground pepper,1/4tsp kosher salt,2tbsp chopped chives, 1/2tsp apple cider vinegar and 1/8tsp worcestershire sauce. Once it's all combined, put it in the fridge to chill for 20 minutes. Then you are ready to serve!

INGREDIENTS

• 6 pieces Chicken Breast

• 3tbsp Badia Complete Seasoning

• 1cup flour

• 1/2cup shreddded Parmesan Cheese

• 2tbsp Olive Oil

• 7tbsp unsalted Butter

• 1tbsp Garlic,

• 1 cup Riesling Wine,

• The juice from a whole Lemon plus another to slice up

• 1tbsp of Chicken Base

• 1cup of water

• 2-3tbsp of chopped Parsley

Take your pieces of chicken and season each side with 1 tablespoon of Badia complete seasoning. Once your chicken is seasoned make the flour mixture with 1cup of flour, 1/2cup of grated Parmesan cheese and 1tbsp of Badia complete seasoning. Lightly coat each piece of chicken with the flour mixture. Now you’re going to brown the chicken. Add 2tbsp of Olive oil and 3tbsp of butter into a frying pan. Place your floured chicken in let them brown on each side which takes about five minutes per side. I usually cook three pieces of chicken in the pan at a time then put another 2tbsp of butter to brown the remaining pieces.

Sauce Time! Add 2tbsp of butter, 1tbsp of garlic,1 cup of your favorite Riesling wine,the juice from a whole lemon, 1tbsp of chicken base and 1cup of water. Let that simmer for a few miutes.Now you’re ready to add your chicken back into your pan. Once your chicken is in you can add 2tsp of drained capers. Flip your chicken over so all parts are saucy and put the top on. Let it simmer for 20 minutes or until chicken has reached 165degrees on low to med heat. Once it’s done simmering the chicken should be nice and tender! Last you can add some lemon slices and parsley over the top. Now that's some delicious chicken piccata! Serve this with pasta,veggies or potatoes!