• 12 eggs
• ½ cup mayonnaise(115 g)
• 1 tablespoon yellow mustard
• 1 tablespoon relish
• 1 teaspoon salt
• 1 teaspoon pepper

FOR SERVING

• paprika
• 1 tablespoon fresh parsley leaves
• 
  
• Method
• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!

• 12 large eggs, hard boiled and peeled
• ¼ cup mayonnaise(60 g)
• 1 tablespoon butter, room temperature
• 1 tablespoon yellow mustard
• 2 teaspoons pickle juice
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons Frank’s Red Hot® Sauce
• 2 tablespoons chives, chopped, for garnish
• 
  
• Method
• Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank’s RedHot® then mix well until smooth.
• Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
• Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
• Enjoy!

• onion, chopped
• 10 cloves garlic, peeled
• ¼ cup apple cider vinegar(60 mL)
• ¼ cup stone ground mustard(60 g)
• 1 cup orange juice(240 mL)
• 10 whole cloves
• 10 lb picnic ham(4 ½ kg), cured
• ½ cup honey(170 g)
• ½ cup dijon mustard(125 g)
• 1 tablespoon worcestershire sauce
• 1 cup brown sugar(220 g)
• 
  
• Method
• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

• 3 ¾ lb gammon joint(1.7 kg)
• 2 onions, quartered
• 3 qt pineapple juice(3 L)

PINEAPPLE MAPLE GLAZE

• 2 teaspoons dijon mustard
• ½ cup pineapple juice(125 mL)
• ½ cup maple syrup(125 mL)
• 25 cloves
• 
  
• Method
• Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
• Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
• Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
• Preheat the oven to 375°F (190°C).
• Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
• Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
• Score the fat in a diamond pattern and push a clove into each cross section.
• Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
• Roast the gammon joint for 40 minutes, glazing again halfway through.
• Carve and serve.
• Enjoy!

• 8 oz cream cheese(225 g), softened
• 2 cups cooked and shredded chicken(250 g)
• ½ cup buffalo sauce(145 g)
• 2 cups shredded mozzarella cheese(200 g)
• 1 cup shredded cheddar cheese(100 g)
• 1 oz dry ranch dressing mix(30 g), 1 packet
• 2 cups all-purpose flour(250 g)
• 6 eggs, beaten
• 3 cups seasoned bread crumbs(345 g)
• peanut or vegetable oil, for frying
• ranch dressing, for serving
• 
  
• Method
• Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.
• In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it’s spread evenly in the dish. Freeze until solid, at least 1 hour.
• Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)
• Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
• Heat the oil in a large pot until it reaches 375˚F (190˚C).
• Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
• Serve warm with ranch.
• Enjoy!

• 2 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup flour(125 g)
• 1 ½ tablespoons butter
• 1 tablespoon olive oil
• 1 ¼ cups chicken stock(295 mL)
• 1 cup heavy cream(235 mL)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juiced
• 1 lemon, sliced
• fresh parsley, for garnish
• 
  
• Method
• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

• 3 lb red potato(1.3 kg), quartered
• water, for boiling potatoes
• 3 tablespoons olive oil
• 5 tablespoons curry powder, divided
• 4 lb boneless, skinless chicken breast(1.8 kg), cut into 3 inch (7.5 cm) cubes
• 1 onion, finely chopped
• 10 oz frozen peas(285 g), 1 bag
• 2 red bell peppers, chopped
• 1 lb green beans(455 g), ends trimmed
• 4 carrots, chopped
• 1 jalepeno, chopped
• 1 tablespoon black pepper
• 1 tablespoon salt
• jasmine rice, cooked, for serving
• fresh parsley, chopped, for serving
• 
  
• Method
• In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
• In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
• Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
• Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
• Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
• Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
• Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
• Serve with jasmine rice garnished with parsley.
• Enjoy!
• 
  

• 4 boneless, skinless chicken breasts, sliced
• 1 cup flour(125 g)
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 4 eggs, beaten
• 2 cups potato chip(70 g), of preference, crushed
• 
  
• Method
• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

• parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
• 1 chicken breast
• ½ red pepper, sliced
• ½ yellow pepper
• ¼ red onion, sliced
• 3 tablespoons salsa
• 1 teaspoon taco seasoning
• 1 tablespoon mexican cheese blend
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 
  
• Method
• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Thinly slice the peppers and onion and lay them on one half of the parchment paper.
• Drizzle on oil and sprinkle on salt & pepper.
• Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

• 2 chicken breasts
• 1 egg, beaten
• 2 cups panko breadcrumbs(100 g)
• salt
• pepper
• 4 tablespoons soy sauce
• 4 tablespoons honey
• 4 cloves garlic, crushed
• 2 tablespoons hoisin sauce
• 1 tablespoon sriracha
• 1 tablespoon grated ginger
• spring onion, for garnish
• sesame seed, for garnish
• 
  
• Method
• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

• 4 boneless, skinless chicken breasts
• 4 teaspoons salt
• 4 teaspoons pepper
• 4 teaspoons garlic powder
• 4 tablespoons canola oil
• 3 cloves garlic, minced
• ½ medium white onion, finely chopped
• 2 cups heavy cream(480 mL)
• ½ cup shredded parmesan cheese(55 g)
• 1 cup fresh parsley(35 g), chopped
• 10 lasagna noodles, cooked
• 2 cups shredded mozzarella cheese(200 g)
• 6 strips bacon, cooked and crumbled
• 
  
• Method
• Preheat oven to 350°F (180°C).
• Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
• Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
• In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
• Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
• Cook for 1 additional minute, then remove from heat.
• In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
• Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
• Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
• Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
• Bake for about 25 minutes, until the cheese is golden brown.
• Cool for about 15 minutes, slice, and serve!
• Enjoy!