Bang Bang Shrimp

Bang bang shrimp:

In a bowl add:

500 grams deviened and rinsed shrimp 

2 T each Smoked paprika, onion powder, Garlic butter Kinder's, Salt pepper

1 T White pepper

1 egg

Mix together:

½ cup flour

½ cup corn starch

Mix together 

½ cup water

Mix together again

In a 2nd bowl

1 cup flour

Season how you want 

1 T Smoked paprika, onion powder, Garlic butter Kinder's, Salt & pepper and garlic Kinder's 

½ T White pepper

Mix together 

Take shrimp from wet into dry ingredients & toss to coat. 

Place on a plate 

Heat up oil in a pan to 350⁰

In a bowl add:

2 tablespoons Mayo

1-2 tablespoons sweet red chili sauce

Mix together 

Once oil is hot, add shrimp & let cook for 5 mins. Remove from oil. Add to a bowl & pour sauce over shrimp to coat them all

Enjoy,

Bagels

2 cups of all-purpose flour

1 cup of Greek yogurt

1 tablespoon of baking powder

½ teaspoon of salt

Optional: herbs like dill or chives, or spices like cinnamon

Special Garnishes: sesame seeds, poppy seeds, or oats

Preheat your oven to 375°F (190°C).

In a large bowl, combine the flour, baking powder, and salt.

Gently fold in the Greek yogurt until the dough starts to come together.

Dust your countertop with flour, turn the dough out, and knead for about 5 minutes until smooth.

Divide the dough into 6 to 8 equal portions, roll into balls, and poke a hole in the center to shape into bagels.

Place bagels on a baking sheet lined with parchment paper. Brush with milk or egg wash if desired.

Bake in the oven for 20-25 minutes until golden brown.

Beef Pinwheels

2 lbs 80/20 ground beef

2 jalapeños diced

1/2 sweet onion diced

2 tbsp fresh parsley chopped

BBQ seasoning or salt, pepper, garlic

Pinwheels:

Large burrito-size flour tortillas

Freshly grated mozzarella cheese

Light oil or cooking spray

Chimichurri:

1 cup fresh parsley chopped

3-4 cloves garlic minced

2 tbsp red wine vinegar

Juice of 1 lemon

1/2 cup olive oil

Salt, pepper, red pepper flakes to taste

Mix ground beef, jalapeños, onion, parsley, and BBQ seasoning in a large bowl until fully combined.

Spread a thin, even layer of raw beef mixture across each large tortilla. Top with freshly grated mozzarella. Roll tightly into a log.

Slice into 1-inch pinwheels. Thread onto skewers. Lightly oil the outside of the tortillas.

Grill over medium-high heat for 15-20 minutes total, flipping every 3-4 minutes, until beef reaches 165°F, cheese is melted, and tortilla is crispy and golden.

Mix chimichurri ingredients. Brush over hot pinwheels or serve on the side for dipping.

Homemade Toffee

1 cup salted butter

2 cups brown sugar

10 oz chocolate chips

Flaky sea salt

In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, stirring every 30–60 seconds for about 10 minutes, until the mixture darkens and becomes thick and fluffy, similar to warm peanut butter.

Remove from heat and immediately spread the mixture evenly onto a parchment-lined baking sheet with edges.

Sprinkle the chocolate chips over the hot toffee and let them sit for a few minutes to melt.

Once softened, spread the chocolate into an even layer. Sprinkle with flaky sea salt.

Allow to cool completely for 1–2 hours, until fully set.

Break into pieces and store in a sealed container for up to 2 months.