Social Items



 - 2 lbs crab legs, thawed if frozen 

- 1 cup all-purpose flour 

- 2 eggs, beaten 

- 1 cup panko breadcrumbs 

- 1 teaspoon paprika 

- 1 teaspoon garlic powder 

- 1/2 teaspoon cayenne pepper 

- Salt and black pepper to taste 

- Oil for frying 

Remoulade Sauce: 

- 1 cup mayonnaise 

- 2 tablespoons Dijon mustard 

- 1 tablespoon lemon juice 

- 1 teaspoon capers, chopped 

- 1 teaspoon horseradish 

- 2 tablespoons parsley, finely chopped 

- Salt and pepper to taste 


1. Prepare the remoulade sauce by mixing all the ingredients in a bowl. Set aside in the refrigerator. 

2. In a shallow dish, combine flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. 

3. Dip the crab legs first in the flour mixture, then in the beaten eggs, and finally coat them with panko breadcrumbs. 

4. Heat oil in a deep fryer or large pot to 375°F (190°C).

5. Fry the crab legs in batches for about 3-4 minutes or until golden and crispy. Drain on paper towels.

 6. Serve hot with the remoulade sauce on the side.

Deep-Fried Crab Legs



1 1/2 lbs. chicken tenders 

1 Tbsp olive oil 

3 Tbsps clarified butter or ghee, melted 

4 fresh garlic cloves, finely chopped 

3 Tbsps raw Honey 

2 Tbsps apple cider vinegar 

sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each 

2 Tbsps fresh chopped parsley 


In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add in the chicken tenders and sprinkle with sea salt and pepper. Toss/stir until all tenders are nicely coated. Allow to sit and marinate flavors for 5-10 minutes. Heat olive oil in a large skillet over medium heat. Add chicken tenders in a single layer to the pan and cook until golden brown on both sides, about 8 minutes total.

 You might need to cook these chicken tenders in two batches to avoid overcrowding the pan, which prevents that nice golden brown color. Sprinkle with fresh chopped parsley and enjoy!

Garlic Butter Chicken Tenders



You’ll Need :

1 1/2 kg chicken drumsticks

1 tbsp minced garlic

1 tbsp minced ginger

1/2 cup honey

1/2 cup soy sauce

2 tbsp cornstarch

1 tbsp sesame oil

2 tbsp water


In a small bowl, whisk together the honey, soy sauce, minced garlic, and minced ginger

Place the chicken drumsticks in a slow cooker, then pour the honey soy sauce mixture over the top.

Cover the slow cooker and cook on low heat for 5-6 hours, or on high heat for 3-4 hours, until the chicken is cooked through and tender.

In a small bowl, whisk together the cornstarch and water. Add the mixture to the slow cooker and stir to combine.

Cover the slow cooker again and cook on high heat for an additional 30 minutes, until the sauce has thickened.

Drizzle the sesame oil over the top of the chicken just before serving. Enjoy!

Slow Cooker Honey Soy Chicken



1/3 cup honey 

1/4 cup low sodium soy sauce 

1/4 cup finely chopped green onions 

2 tablespoons cooking oil vegetable oil or canola oil 

1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced) 

1 tablespoon white vinegar (apple cider or rice wine vinegar — OPTIONAL) 

1 teaspoon sesame oil OPTIONAL 

3/4 teaspoon fresh minced ginger 

2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless) 

Salt and pepper to season 

Fresh chopped parsley to garnish 


In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside. 

Pat chicken dry with a paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinate chicken for at least 30 minutes if time allows (or overnight).  Preheat the oven to 425°F (220°C). 

Transfer chicken along with the marinade to a cast-iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top. 

Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. The chicken should have an internal temp of 165°F (or 70°C). 

Garnish with parsley and optional sesame seeds. Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles, or mashed potatoes.

Honey Baked Chicken



1 lb chicken wings (non-breaded for a healthier option) 

½ cup all-purpose gluten-free flour 

½ cup strawberry organic jam 

1 habanero pepper, seeds removed and diced 


Preheat oven to 400° F. Set a wire rack inside of a rimmed baking sheet. 

Coat chicken with gluten-free flour. 

Place wings on the rack and bake until cooked through about 35-40 minutes. 

Prepare the glaze: Mix jam and habanero peppers in a bowl. 

Brush baked wings with jam on both sides.

Strawberry Habanero Chicken Wings



For the dough: 

300g all-purpose flour 

40g sugar 

2g salt 

7g dry yeast 

1 egg 

140ml warm milk 

40g cream cheese 

30g butter 

For the custard filling: 

300g custard 

Feel free to experiment with ingredient replacements. For example, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor. Additionally, if you’re looking for a lighter option, try using Greek yogurt instead of cream cheese in the dough. 

Directions : 

Mixing the Dough: In a bowl, beat together warm milk, sugar, yeast, egg, and cream cheese. Adding Dry Ingredients: Add the all-purpose flour and salt to the mixture. Knead the dough until it becomes smooth. Incorporating Butter: Knead the soft butter into the dough and set it aside for 2 hours or until it doubles in size. Dividing and Shaping: Cut the dough into 12 pieces and roll each piece into a ball. Filling with Custard: Flatten each ball of dough and place a tablespoon of custard inside. Pinch the edges together to seal the filling. Resting Time: Set the filled dough balls aside for 30 minutes to allow them to rise. Arranging in the Pan: Roll out each ball slightly and place them on a round, overlapping baking pan. Final Rise and Baking: Set the assembled balls aside for an additional 1 hour. Bake at 160°C/320°F for 30 minutes. Brush with butter before serving.




- 4 chicken breasts, boneless and skinless 

- 1 cup buttermilk 

- 2 cups all-purpose flour 

- 1 tablespoon paprika 

- 1 teaspoon cayenne pepper 

- 1 teaspoon garlic powder 

- 1 teaspoon onion powder 

- Salt and pepper to taste 

- 2 cups vegetable oil, for frying 

For the Honey Glaze: 

- 1/2 cup honey 

- 1 tablespoon hot sauce 

- 1 teaspoon apple cider vinegar 

- 1/2 teaspoon garlic powder 

- Salt to taste 


1. In a large bowl, marinate the chicken breasts in buttermilk for at least 1 hour or overnight in the fridge. 

2. In another bowl, mix together flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. 

3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

4. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture until well coated. 

5. Fry the chicken in batches for about 8-10 minutes each or until golden brown and cooked through. Drain on paper towels. 

6. For the glaze, combine honey, hot sauce, apple cider vinegar, garlic powder, and salt in a small saucepan over medium heat. Stir until well blended and heated through. 7. Brush the fried chicken with the honey glaze and serve immediately.

Honey Glaze Sweet & Spicy Fried Chicken



16 Chicken wings 

2 Tbsp Cornflour 

1 Tbsp Seven Colours Grill Seasoning

 ½ tsp chilli flakes 

1 tsp Mixed herbs 

1 tsp Paprika 

1 tsp garlic salt 

1 tsp black peppercorns 

1 Tbsp Olive oil 

For the Sauce/Glaze: 

¼ cup hot sauce 

¼ cup asian sticky bbq sauce 

1 cup fresh cream 

1 tsp dried thyme 


Cut the wings into drumettes and flats, then pat them dry with paper towel. Stir together the cornflour, Seven Colours Grill Seasoning, garlic salt, mixed herbs, paprika, black pepper corns, olive oil add the wings and coat them with the seasoning mixture. Place the chicken wings in a single layer in an air fryer basket. Set the Air Fryer Grill & Multi Cooker to 180°C and cook for 15 to 20 minutes or until the wings are crisp and golden. Meanwhile, stir all the sauce ingredients together. When the wings are done, coat them in the sauce and serve immediately. 

Chicken Wings


1 Tbsp butter 

1 tsp olive oil 1 lb. ground beef 

1/3 green bell pepper, minced 

1/2 large yellow onion, minced 

3 cloves garlic, minced 1 Tbsp tomato paste 

2/3 cup ketchup 

1/3 cup water 

1 Tbsp brown sugar 

1 tsp yellow mustard 

3/4 tsp chili powder 

1/2 tsp Worcestershire sauce 

1/2 tsp kosher salt 

1/4 tsp red pepper flakes (optional) 

1/4 tsp black pepper dash of hot sauce (optional) 


-Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Drain. 

-Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well. 

-Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine

-Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.


Homemade Sloppy Joes


Ground burger crumbled cooked and drained Stir in pizza sauce, Italian seasoning. 

Put mixture on 1/2 of a burger bun. 

Top with sharp cheddar cheese. 

Bake at 350 degrees for around 12 minutes. T

he bun should have a slight crunch on the bottom. 


Note… should you microwave them as leftovers, the cheese turns into molten lava…. Don’t burn the top of your mouth!!! Everyone’s done it in our house! 


Old school pizza burgers



8 ounces fettuccine pasta 

2 boneless, skinless chicken breasts, sliced 

1 tablespoon Cajun seasoning 

2 tablespoons olive oil 

2 cloves garlic, minced 

1 cup broccoli florets 

1 cup heavy cream 

1/2 cup grated Parmesan cheese Salt and pepper Chopped parsley for garnish 


Cook fettuccine according to package instructions. Drain and set aside. Season chicken with Cajun seasoning. Cook chicken in olive oil until browned and cooked through. Set aside. Sauté garlic and broccoli in the same skillet until tender-crisp. Add heavy cream and Parmesan cheese. Simmer until the sauce thickens. Season with salt and pepper. Add cooked fettuccine and chicken to the skillet. Toss until coated with sauce. Cook for 2-3 minutes to blend flavors. Garnish with parsley and serve hot.

Cajun Chicken And Broccoli Alfredo