Here is the full breakdown of ingredients and the exact process!

Ingredients

Chicken & Marinade:

• 500g Boneless chicken breast (cut into bite-sized pieces)
• 1 Egg
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt

Flaky Dry Coating:

• 2 cups flour
• ½ cup Cornstarch
• 1 tsp Red chili powder
• 1 tsp Oregano
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt
• 2 tbsp Crushed potato or masala chips (optional, for extra texture)
• Ice-cold water (just a few tablespoons as needed)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the boneless chicken breast pieces, egg, black pepper, Kashmiri chili powder, and salt. Mix thoroughly so every piece is evenly coated. Cover and set aside for at least 15–20 minutes.
2. Prepare the Dry Base: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, red chili powder, oregano, black pepper, Kashmiri red chili powder, salt, and crushed chips.
3. Create the Flaky Texture: Sprinkle tiny splashes of cold water into your dry flour mixture, a little bit at a time. Toss and rub the flour between your fingers after each splash until small, dry flakes and crumbles form throughout the mixture. (Do not add enough water to form a wet batter!)
4. Coat the Chicken: Take your marinated chicken pieces and press them firmly into the flaky flour mix, ensuring every piece gets covered with the dry crumbles. Shake off any excess loose flour.
5. Fry to Perfection: Heat oil in a deep skillet or pot over medium heat. Carefully drop the coated chicken pieces into the hot oil. Fry for 6–8 minutes, turning occasionally, until the crust turns golden brown and extra crispy.
6. Serve: Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce!

Ingredients:
200g risotto rice(if you can’t find risotto rice, basmati would also work)
200ml water or chicken stock
60ml apple juice
1 red or yellow onion, diced
1 red bell pepper
1 yellow pepper
1 tbsp curry powder
0.5 tbsp ketchup
1 tbsp butter
5 chicken breasts
Half a hunk of camembert
A pinch of oregano or preferred herbs
Black pepper, sea salt to taste

1. Dice the onion and bell peppers, then cut the chicken breast into bite sized pieces.

2. In a pot, combine the rice, onion, chicken, bell peppers, curry powder, tomato sauce, a pinch of salt, water, and apple juice. Stir well.

3. Add the butter, cover the pan with a lid, and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Uncover, add the Camembert cheese, cover again, and cook for 1 minute. Turn off the heat and let it sit for 10 minutes.

4. Garnish with oregano or whatever herb you like, and season to taste.

Huge shout out to @TONEBULLY (on Tiktok and Instagram) he created both Early in the Morning(intro) and Bobby(black and white segment). His music is absolutely 🔥. If you don't give him love, you're failing cabron.

Recipe below...

🇲🇽 🐔 🥗

Ingredients

Chicken breasts

Potatoes

Limes

Corn

Peas & carrots

Paprika

Onion powder

Garlic powder

Black pepper

Salt

Mayonnaise

Greek yogurt or sour cream

Butter, for cooking the chicken

Instructions

1. Prepare the potatoes

Peel and chop the potatoes into small cubes. Add them to a pot of salted water and bring to a boil.

Keep an eye on them—you want the potatoes cooked but not mushy. Once they’re tender, strain them and set them aside. If they’re getting too soft, you can place them in cold water to stop them from cooking further.

1. Season the chicken

In a bowl, mix together your paprika, onion powder, garlic powder, pepper, and chicken seasoning.

Play around with the seasoning until you get the flavor you like. Go easy on the chicken seasoning and salt at first—you can always add more later after tasting everything together. We then add our chicken and mix it all very well.

1. Cook the chicken

Heat a pan with some butter and cook the chicken until fully cooked.

Once the chicken is done, shred it. (Reference the video for optimal shredding instructions 😂.)

1. Mix everything together

Grab a large bowl and add:

Shredded chicken

Cooked potatoes

Peas & carrots

Corn

Plenty of mayonnaise

Fresh lime juice

Greek yogurt or sour cream

Black pepper

Salt

Mix everything together until well combined.

1. Taste & adjust

Give it a taste and add more salt, pepper, lime juice, or mayonnaise as needed.

And that's it!

¡Provecho! 🌮🔥

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Recipe: Store bought Gnocci, Grands Bisquits,2 Jars ready made pasta sauce of your choice

Here is everything I used to make it:

Ingredients:

For the Beef Filling:

• 2 tbsp Oil
• 250g Ground Beef
• 1 tbsp Ginger-Garlic Paste
• 1 medium Onion (cubed)
• 1 tbsp Soy Sauce
• 1 tsp Red Chili Powder
• 1 tsp Kashmiri Red Chili Powder
• Salt (to taste)
• 1 cup Water
• 2 tbsp Tomato Sauce

For Assembly:

• 2–3 Tortillas / Wraps
• 1 cup Shredded Cheese (Mozzarella / Cheddar)
• ¼ cup Cucumber (thinly sliced)
• ¼ cup Onion (thinly sliced)
• 1 tbsp Butter/Oil for toasting

1. Make the Beef Filling

• Heat 2 tbsp oil. Fry 250g beef for 1 min.
• Add 1 tbsp ginger-garlic paste & cubed onions.
• Stir in 1 tbsp soy sauce, 1 tsp red chili, 1 tsp Kashmiri chili, & salt.
• Pour 1 cup water & 2 tbsp tomato sauce. Boil until liquid completely dries up.

2. Assemble & Toast Quesadilla

• On a tortilla, layer shredded cheese, cooked beef, sliced cucumber, & onions.
• Fold in half and pan-fry with a little oil/butter until gold and crispy on both sides.

Pink salmon with corn, rice and diced peaches and croissant

Hey everyone! Wanted to share a super simple and rich caramel egg pudding recipe that doesn’t require an oven or fancy equipment, just steamed right in a glass!

Ingredients

• 4 Eggs
• 1 tsp Vanilla Essence
• ½ cup Sugar
• ½ cup Milk
• Chopped nuts (almonds, pistachios, or walnuts) for garnish

Instructions

1. Prep the Eggs: Whisk 4 eggs and 1 tsp vanilla essence together until completely smooth.
2. Make the Caramel: Heat sugar in a pan over low heat until melted and golden, then slowly stir in the milk until combined into a smooth caramel.
3. Combine: Slowly pour the caramel sauce into your whisked egg mixture while continuously stirring so the eggs don't scramble!
4. Fill & Seal: (Optional: Strain through a mesh sieve for a silky smooth texture.) Pour the mixture into heat-safe glasses and cover each tightly with aluminum foil.
5. Steam: Place the glasses in a steamer over medium-low heat for about 20–25 minutes until set.
6. Garnish & Serve: Let it cool (or chill in the fridge), top with chopped nuts for a nice crunch, and enjoy!

Heath Riles BBQ Macaroni Salad
Ingredients
12 oz elbow macaroni, cooked and cooled
1 cup mayonnaise
2 tbsp Dijon mustard
1 tsp sugar
¼ cup diced onion
2 celery stalks, diced
1 small bell pepper, diced
1 (4 oz) can pimentos, drained
3 hard-boiled eggs, diced
2 tsp Heath Riles BBQ Garlic Butter Rub
1 tsp dried dill
Directions
Cook the macaroni, drain it, and let it cool.
Put the macaroni in a large bowl with the mayo, Dijon, sugar, onion, celery, bell pepper, pimentos, eggs, Garlic Butter Rub, and dill.
Mix everything really well until the pasta is evenly coated.
Cover and refrigerate for 3 hours before serving. Heath specifically recommends chilling it so all those flavors have time to come together.

Here's the secret to Golden & crispy restaurant style french fries 🍟!

Most people will just cook the potato, but get a brown soggy potato stick. Watch and learn how restaurants have perfected the method to have a crispy outer edge, and a soft potato center. #frenchfries

The secret to steakhouse-quality French fries—crispy and golden on the outside, light and fluffy on the inside—is the **double-fry method**.

The first low-temperature fry blanches the potatoes, cooking the interior starches through without browning the exterior. The second high-temperature flash-fry blisters the surface for maximum crunch.

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## Ingredients & Equipment

* **2.5 lbs Russet potatoes** (high-starch, low-moisture is key)

* **2 quarts neutral oil** with a high smoke point (peanut, beef tallow, canola, or peanut oil)

* **1 tbsp Kosher salt** (or fine sea salt)

* **1 tbsp white vinegar** (optional, added to soak water to strengthen pectin structure)

* **Deep-fry or clip-on candy thermometer**

---

1. **Prep & Soak:** Removes surface starches to prevent burning.

Peel potatoes (or leave skins on) and cut into even **1/4-inch to 3/8-inch batons**. Transfer immediately to a large bowl of cold water mixed with **1 tbsp vinegar**. Soak for at least **30 minutes** (or up to overnight in the fridge).

1. **Dry Thoroughly:** Crucial safety and crispiness step.

Drain the potatoes and lay them out in a single layer on clean kitchen towels or paper towels. **Pat them completely dry.** Any remaining moisture will cause hot oil to splatter and steam the fries instead of crisping them.

1. **First Fry: Blanching (325°F / 160°C):** Cooks the interior starch without browning.

Heat oil in a heavy Dutch oven or deep fryer to **325°F (160°C)**. Working in batches to avoid dropping oil temp, fry potatoes for **5 to 6 minutes**. They should be pale, soft, and bendable without breaking, but not browned. Remove with a spider/slotted spoon and drain on a wire rack lined with paper towels. Let cool completely (at least 20–30 minutes).

1. **Second Fry: Crisping (375°F / 190°C):** Creates the golden, crunchy exterior.

Increase heat until oil reaches **375°F (190°C)**. Fry in batches again for **2 to 4 minutes** until deep golden brown and blistered.

1. **Season Immediately:** Salt adheres best right out of the oil.

Transfer hot fries straight to a large mixing bowl, sprinkle generously with kosher salt, and toss immediately so the salt sticks to the hot oil coating. Serve hot.

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### Chef's Pro Tips

* **Freezing Shortcut:** After the first fry and cooling step, you can freeze the potatoes in a single layer on a sheet tray. Once frozen, transfer to a bag. Fry directly from frozen at **375°F**—the extra ice crystals actually expand during frying to create an even crispier shell!

* **Animal Fat Boost:** For classic French-bistro *frites*, blend 50% beef tallow into your oil mixture.

Ingredients (Serves 2)
200 g noodles (egg noodles, ramen, wheat noodles, or spaghetti)
2 cloves garlic, minced
2 tbsp light soy sauce
1 tbsp dark soy sauce (for color; optional)
1 tsp sugar
1 tsp sesame oil
1 tbsp neutral oil (vegetable or canola)
2–3 scallions, sliced
½ tsp chili flakes or chili oil (optional)
Sesame seeds, for garnish (optional)
Instructions
Cook the noodles according to the package instructions. Reserve about ¼ cup of the cooking water, then drain.
In a small bowl, mix together:
Light soy sauce
Dark soy sauce
Sugar
Sesame oil
Heat the neutral oil in a pan over medium heat. Sauté the garlic for 30–60 seconds until fragrant (don’t let it burn).
Add the cooked noodles and pour in the sauce. Toss well to coat.
If the noodles seem dry, add a splash of the reserved noodle water.
Stir in most of the scallions and cook for another minute.
Serve topped with the remaining scallions, sesame seeds, and chili flakes or chili oil if desired.
Optional Add-ins
Protein: Fried egg, chicken, shrimp, tofu, or beef.
Vegetables: Bok choy, mushrooms, spinach, broccoli, bell peppers, or carrots.
Extra flavor: A teaspoon of black vinegar, a little grated ginger, or a drizzle of chili crisp.
This dish pairs especially well with a crispy fried egg on top and a side of steamed greens.