A creamy and tangy macaroni salad tossed with crisp vegetables and a blend of seasonings for a refreshing side dish.

Macaroni Salad

Indulge in our creamy and rich cheesecake, perfectly balanced with a buttery graham cracker crust and a hint of vanilla.

Cheese Cake

Succulent marinated pork chop grilled to perfection, served with a side of seasonal vegetables.

Marinated Pork Chop

Indulge in our creamy banana pudding layered with sweet vanilla wafers and fresh banana slices, topped with whipped cream for the perfect dessert.

Banana Pudding

Savor the rich flavors of tender bourbon-glazed chicken served over a bed of hearty noodles, complemented by fresh vegetables for a delightful meal.

Bourbon Chicken Noodle Bowl

Savor the delicate flavors of our Jasmine Rice Bowl, featuring fluffy jasmine rice topped with fresh vegetables, a choice of protein, and a drizzle of savory sauce.

Jasmine Rice Bowl

A refreshing green pea salad tossed with crisp vegetables and a light vinaigrette for a vibrant, healthy dish.

Green Pea Salad

Succulent chicken skewers marinated in a rich bourbon glaze, grilled to perfection for a smoky, sweet flavor.

Bourbon Chicken Skewers

Deliciously buttery and crumbly, these classic butter cookies melt in your mouth and come in a pack of twelve.

Butter Cookies (12)

A fluffy side of perfectly steamed rice, ideal for complementing any meal.

Side of Rice

In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain and rinse under cold water to stop the cooking process.

Cook the Macaroni

In a large bowl, mix together the mayonnaise, Dijon mustard, salt, black pepper, and paprika until well combined.

Prepare the Dressing

Add the cooked macaroni, diced celery, red bell pepper, green onions, and sweet pickle relish to the bowl with the dressing. Stir gently until everything is coated.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Chill

Give the salad a good stir before serving. Enjoy your refreshing macaroni salad!

Serve

Elbow macaroni

Mayonnaise

Dijon mustard

Celery, diced

Red bell pepper, diced

Green onions, sliced

Sweet pickle relish

Salt

Black pepper

Paprika

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the Crust

Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing gently until just combined.

Make the Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Combine and Bake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Cool and Serve

Cream cheese, softened

Granulated sugar

Sour cream

Vanilla extract

Eggs

In a large mixing bowl, combine soy sauce, olive oil, minced garlic, honey, Dijon mustard, black pepper, and fresh rosemary. Mix well until all ingredients are fully incorporated.

Prepare the Marinade

Add the pork chops to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Refrigerate for at least 1 hour, or overnight for best results.

Marinate the Pork Chops

Preheat your grill or skillet over medium-high heat. Remove the pork chops from the marinade and discard the leftover marinade. Season the pork chops with salt.

Cook the Pork Chops

Cook the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Grill or Sear

Once cooked, remove the pork chops from the heat and let them rest for 5 minutes before serving. Drizzle with fresh lemon juice before serving.

Rest and Serve

Pork chops

Soy sauce

Olive oil

Garlic, minced

Honey

Fresh rosemary, chopped

Lemon juice

In a large mixing bowl, whisk together the vanilla pudding mix and milk until smooth. Let it sit for about 5 minutes to thicken.

Prepare the Pudding

Fold in the sweetened condensed milk, whipped topping, and vanilla extract into the pudding mixture until well combined.

In a trifle dish or a large glass bowl, layer the vanilla wafers, sliced bananas, and the pudding mixture. Repeat the layers until all ingredients are used, finishing with the pudding on top.

Layer the Banana Pudding

Cover the dish and refrigerate for at least 4 hours, or overnight for best results. Before serving, sprinkle ground cinnamon on top for added flavor.

Chill and Serve

ripe bananas

vanilla pudding mix

milk

sweetened condensed milk

whipped topping

vanilla extract

vanilla wafers

ground cinnamon

Cut the boneless chicken thighs into bite-sized pieces and season with salt and pepper.

Prepare the Chicken

In a bowl, whisk together soy sauce, brown sugar, bourbon, minced garlic, minced ginger, and red pepper flakes.

Make the Sauce

In a large skillet over medium-high heat, heat sesame oil. Add the chicken and cook until browned and cooked through, about 5-7 minutes.

Cook the Chicken

Pour the sauce over the chicken, reduce heat to medium, and let it simmer for about 5 minutes.

Combine Sauce and Chicken

In a small bowl, mix cornstarch and water to form a slurry. Add this to the skillet and stir until the sauce thickens, about 2-3 minutes.

Thicken the Sauce

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Cook the Noodles

Add the cooked noodles to the skillet with the chicken and sauce. Toss to combine.

Combine Everything

Garnish with sliced green onions and serve hot.

Boneless Chicken Thighs

Soy Sauce

Brown Sugar

Bourbon

Ginger, minced

Red Pepper Flakes

Cornstarch

Water

Egg Noodles

Green Onions, sliced

Sesame Oil

Salt and Pepper

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Jasmine Rice

While the rice is cooking, thinly slice the green onions, julienne the carrot, and dice the red bell pepper and cucumber.

Prepare the Vegetables

In a large bowl, fluff the cooked jasmine rice with a fork. Drizzle with vegetable oil and soy sauce, then top with the sliced vegetables. Garnish with sesame seeds and fresh cilantro.

Assemble the Bowl

Serve the Jasmine rice bowl warm, and enjoy!

Jasmine rice

Vegetable oil

Green onions

Carrot

Red bell pepper

Cucumber

Sesame seeds

Fresh cilantro

Start by rinsing the fresh green peas under cold water. If using frozen peas, thaw them beforehand. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.

Prepare the Ingredients

In a large bowl, combine the green peas, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.

Mix the Salad

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Pour the dressing over the salad and toss to combine. Top with crumbled feta cheese and serve immediately.

Combine and Serve

Fresh green peas

Cherry tomatoes

Red onion

Fresh parsley

Feta cheese

In a mixing bowl, combine bourbon, soy sauce, brown sugar, minced garlic, grated ginger, chopped green onions, vegetable oil, and red pepper flakes. Stir until the sugar is dissolved.

Cut the chicken thighs into bite-sized pieces and add them to the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Marinate the Chicken

Preheat the Grill

Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece.

Skewer the Chicken

Place the skewers on the grill and cook for about 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks.

Grill the Skewers

Remove the skewers from the grill and garnish with additional chopped green onions if desired. Serve hot.

boneless, skinless chicken thighs

bourbon

soy sauce

brown sugar

garlic cloves, minced

ginger, grated

green onions, chopped

red pepper flakes

vegetable oil

skewers (soaked in water if wooden)

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the Oven

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Beat in the egg and vanilla extract until well combined.

Add Egg and Vanilla

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Mix Dry and Wet Ingredients

Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet about 2 inches apart.

Shape Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Bake

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

unsalted butter

granulated sugar

all-purpose flour

baking powder

salt

Rinse the white rice under cold water until the water runs clear to remove excess starch.

Prepare the Rice

In a medium saucepan, combine the rinsed rice, water, salt, and butter or olive oil.

Place the saucepan over high heat and bring the mixture to a rolling boil.

Bring to a Boil

Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 18-20 minutes or until the rice is tender and the water is absorbed.

Simmer

Remove the saucepan from heat. Let it sit covered for 5 minutes, then fluff the rice with a fork and serve.