This Benihana-style fried rice is packed with flavorful veggies, scrambled eggs, and tender grilled chicken, just like at your favorite hibachi restaurant!
2cupscooked and cooled white ricepreferably day-old
2tablespoonsvegetable oil
1tablespoonbutter
2eggsbeaten
½cupcarrotsdiced
½cuppeas
½cuponionfinely chopped
½cupgrilled chickendiced (optional)
2tablespoonssoy sauce
1teaspoonsesame oil
½teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
2green onionssliced (for garnish)
Instructies
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Pour in the beaten eggs and scramble until fully cooked.
Remove and set aside.
Add the remaining oil and butter to the pan, then sauté the onions, carrots, and peas for about 3 minutes until softened.
Add the cooked rice to the pan and stir-fry for 2 minutes, breaking up any clumps.
Stir in the grilled chicken (if using), scrambled eggs, soy sauce, sesame oil, garlic powder, salt, and black pepper.
Mix well to combine.
Cook for another 2-3 minutes until everything is heated through.
Garnish with sliced green onions and serve hot.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of yum yum sauce or drizzle with extra soy sauce for added flavor.Wine Advice:Pairs well with a light, crisp white wine like Sauvignon Blanc or a cold Japanese sake.
Homemade Ben & Jerry’s NY Super Fudge Chunk Ice Cream
This homemade version of Ben & Jerry’s NY Super Fudge Chunk is ultra-rich, packed with crunchy nuts, chunks of white and dark chocolate, and creamy fudge goodness—pure indulgence!
Ice cream maker (or freezer-safe container for no-churn method)
spatula
Ingrediënten
2cupsheavy cream
1cupwhole milk
¾cupgranulated sugar
½cupunsweetened cocoa powder
1teaspoonpure vanilla extract
1cupdark chocolate chunks
½cupwhite chocolate chunks
½cuppecanschopped
½cupwalnutschopped
½cupchocolate-covered almondschopped
Instructies
In a mixing bowl, whisk together heavy cream, milk, sugar, cocoa powder, and vanilla extract until smooth.
Churn method: Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
No-churn method: Pour into a freezer-safe container, cover, and freeze for about 4 hours, stirring every hour.
Once the ice cream is thick and creamy, fold in the dark and white chocolate chunks, pecans, walnuts, and chocolate-covered almonds.
Freeze for another hour until firm, then serve and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Top with extra chocolate shavings or a drizzle of hot fudge for an extra decadent treat.Wine Advice:Pairs well with a full-bodied dessert wine like Ruby Port or a rich Espresso Martini.
Ben & Jerry’s Inspired Giant Chocolate Chip Cookies
These giant, bakery-style chocolate chip cookies are inspired by Ben & Jerry’s classic recipe—crispy on the edges, chewy in the center, and packed with gooey chocolate chunks!
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add to the wet ingredients, mixing until combined.
Fold in the chocolate chips or chunks.
Scoop large portions (about ¼ cup per cookie) onto the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes, until edges are golden brown but centers remain soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy warm with a glass of milk or use two cookies to make a delicious ice cream sandwich!Wine Advice:Pairs well with a sweet dessert wine like Tawny Port or a creamy Irish Cream Liqueur.
This homemade version of Cherry Garcia Ice Cream is creamy, loaded with sweet cherries and rich chocolate chunks, and bursting with classic flavors. A perfect frozen treat!
Ice cream maker (or freezer-safe container for no-churn method)
spatula
Ingrediënten
2cupsheavy cream
1cupwhole milk
¾cupgranulated sugar
1teaspoonpure vanilla extract
1 ½cupsfresh cherriespitted and chopped
¾cupdark chocolate chunks
1tablespoonlemon juiceto enhance cherry flavor
Instructies
In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar dissolves.
Stir in the chopped cherries and chocolate chunks.
Churn method: Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
No-churn method: Pour the mixture into a freezer-safe container, cover, and freeze for about 4 hours, stirring every hour to break up ice crystals.
Once the ice cream reaches a scoopable consistency, serve and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Serve in a waffle cone or alongside warm brownies for an indulgent dessert.Wine Advice:Pairs well with a sweet dessert wine like Ruby Port or a light Rosé, complementing the cherry and chocolate flavors.
These fall-off-the-bone BBQ ribs, inspired by BB King’s legendary flavors, are slow-cooked to perfection and slathered in a rich, smoky sauce. Perfect for any barbecue lover!
In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and oregano.
Rub the spice mixture evenly over both racks of ribs.
Wrap tightly in aluminum foil and place on a baking sheet.
Bake for 3 hours until the ribs are tender.
While the ribs bake, prepare the BBQ sauce: In a saucepan over medium heat, combine all sauce ingredients.
Stir well and simmer for 10-15 minutes until thickened.
Remove the ribs from the oven and carefully unwrap.
Brush generously with BBQ sauce.
Grill over medium heat for 5-10 minutes, flipping and basting with more sauce until slightly caramelized.
Let the ribs rest for 5 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with coleslaw, cornbread, or baked beans for the ultimate barbecue feast.Wine Advice:Pairs well with a full-bodied red wine like Zinfandel or Cabernet Sauvignon, which complements the smoky and sweet BBQ flavors.
This all-purpose dry spice rub enhances the flavor of meats, poultry, and vegetables with a perfect balance of smokiness, sweetness, and heat. Great for grilling, roasting, or slow cooking!
¼cupbrown sugaror substitute with coconut sugar for keto/paleo
2tablespoonssmoked paprika
1tablespoonsalt
1tablespoonblack pepper
1tablespoongarlic powder
1tablespoononion powder
1tablespoonchili powder
1teaspooncayenne pepperadjust for heat preference
1teaspoonground mustard
1teaspoondried oregano
1teaspoondried thyme
Instructies
In a mixing bowl, combine all ingredients and mix well.
Store in an airtight container in a cool, dry place for up to 6 months.
Use as a dry rub for meats, poultry, or vegetables before grilling, roasting, or slow cooking.
Notes / Tips / Wine Advice:
Serving Tip:Rub generously on meats at least 30 minutes before cooking for maximum flavor. Also great for roasted vegetables!Wine Advice:Pairs well with bold red wines like Zinfandel or Shiraz, which complement smoky barbecue flavors.
Make your own smooth and creamy Bailey’s Irish Cream at home! This rich blend of Irish whiskey, chocolate, and cream is perfect for cocktails, coffee, or sipping over ice.
In a blender, combine whiskey, heavy cream, condensed milk, chocolate syrup, instant coffee, vanilla extract, and almond extract.
Blend on low speed for 20-30 seconds until smooth.
Do not over-blend to prevent curdling.
Pour into a glass bottle or airtight container.
Store in the refrigerator for up to 2 months.
Shake well before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy over ice, in coffee, or use it as a creamy addition to cocktails and desserts.Wine Advice:Pairs well with dessert wines like a sweet sherry or a creamy Irish coffee cocktail.
Enjoy the rich, nutty, and chocolatey goodness of Baby Ruth bars made from scratch! These homemade candy bars have layers of caramel, nougat, and roasted peanuts, all coated in delicious milk chocolate.
In a saucepan over medium heat, combine sugar, corn syrup, and water.
Stir until sugar dissolves, then let it cook until it reaches 260°F (hard ball stage) on a candy thermometer.
In a separate bowl, beat the egg white until stiff peaks form.
Slowly pour the hot syrup into the egg white while mixing continuously.
Add vanilla extract and beat until the mixture thickens.
Spread evenly into the prepared pan.
In a microwave-safe bowl, melt the caramel candies with heavy cream in 30-second intervals, stirring in between, until smooth.
Stir in the roasted peanuts and spread the mixture over the nougat layer.
Let cool for 30 minutes.
Once set, cut into bars.
Melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring each time, until smooth.
Dip each bar into the melted chocolate, ensuring full coverage.
Place on parchment paper and let the chocolate set.
Allow bars to cool completely before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these bars chilled for a firmer texture or at room temperature for a softer bite.Wine Advice:Pairs well with a Ruby Port or a sweet dessert wine that complements the caramel and chocolate flavors.
