You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

I recently came across Miriam Hopkins’ 1934 recipe for these Pink Deviled Eggs in an old newspaper, and I could resist making them today for breakfast. You see, this is just a trial run for future party snacks, Haha. They made the cut and here's how it went down:

• I boiled the eggs for my usual 12 minutes and in hindsight, I should have cooked them a few minutes more for this recipe as they were a little fragile to handle.
• After peeling and cutting eggs in half, placing yolks in a separate bowl, the whites were ready for their beauty treatment... a warm bath in homemade beet juice.
• Beet juice marinade: Instead of using expensive beet juice, I grabbed a beet (medium size) from the fridge and grated it into a small pan, added about 1 1/2 cups of water and about a teaspoon of vinegar. Boiled that up while I was boiling the eggs.
• When eggs were peeled and divided, I strained the beets out of the liquid and discarded them. Eggs whites were place carefully in the "pickled beet juice" and they quickly absorbed the color. The liquid was still pretty hot at that point.
• I left them in there for about 20 minutes while I was mixing the yolk mixture.
• I then removed the eggs from the beet juice and let them dry and drain on a rack. Flipped them after a while on the rack and set them on paper towels. The yolk mixture was in the fridge at that point.
• While the pink egg whites were airing out, I prepared a mayonnaise mixture to drizzle over the top of filled eggs. I remember watching Jacques Pépin on tv once and he made deviled eggs from his mother's recipe that had a mayo type sauce for the top. He added the extra yolk mix into the mayo dressing for the top of the eggs, so it gave me an idea.

Here's how I made the mayo dressing for these deviled eggs:

• 1 tablespoon Mayo
• 1/4 tsp French Mustard
• 1/4 tsp apple cider vinegar
• 1/2 tablespoon heavy cream
• salt & pepper
• extra yolk mixture (added after filling eggs)
• whisk and put to the side

So now it was time to fill the eggs. I garnished each one with a tiny slice of sweet pickle and then drizzled the stuffed eggs with the mayo dressing. Superb!

The flavor was very nice and punchy! You get a nice balance of the vinegar with the richness of the mayo, cream and yolks. The mayo dressing added a creaminess, moisture and more of a rich flavor. I've never made this type of dressing before for deviled eggs, but it works fabulously!

And don't forget to check out the Harry Houdini Deviled Eggs I made a while back. Those are made with melted butter, among a few other ingredients and are meant to be eaten on a bed of chopped lettuce. They'd probably work nicely with this type of dressing too.

Harry's eggs were simpler in flavor and Miriam's eggs are packed with punchy flavor. Both good, but different.

And remember, you can skip the whole pink part and and just make white deviled eggs with this recipe.

P.S. I transcribed Miriam's original recipe so it would be easier to follow in a recipe format. Both recipe versions are included here.

Ingredients

- Boneless chicken thighs

- All‑purpose flour

- Mixed dry spices: paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt

- Buttermilk (milk can be used as a substitute for wet batter)

- Frying oil

Steps

1. Mix all dry spices with flour in a large bowl to make seasoned breading mix.

2. Soak chicken pieces in the buttermilk wet batter.

3. Take each piece of chicken and coat fully with the spiced flour. Press the flour against the meat to create a craggy, crispy crust.

4. Heat oil in the deep fryer. When the oil reaches the right temperature, carefully lower the chicken into hot oil.

5. Deep‑fry for about 8‑10 minutes (cooking time may vary depending on piece size, ensure chicken is fully cooked), until golden brown and crispy.

6. Take the chicken out and place it on a wire rack to drain excess oil.

7. Let it rest for a few minutes before cutting, this helps keep the meat nice and juicy.

The crust is wonderfully crunchy while the chicken stays tender and juicy.

Only the bell pepper needs roasting, everything else is store‑bought. Just stack all the ingredients together. My pastrami is pre‑cooked so no extra cooking required.

Ingredients

‑ Baguette

‑ Sliced pastrami (pre‑cooked)

‑ Bell pepper (sweet pepper)

‑ Fresh arugula

‑ Black pepper

‑ A little olive oil

Steps

1. Pre‑heat oven. Cut bell pepper into large strips, toss with a little olive oil. Roast in the oven until soft, take out for later use.

2. Cut the baguette open lengthwise.

3. Lay the soft roasted bell pepper strips inside the baguette.

4. Layer pastrami slices over the pepper, add fresh arugula, sprinkle some black pepper on top.

Homemade beef cheeseburgers for an easy weeknight meal. Nothing fancy, just some simple comfort food.

Ingredients

‑ Ground beef

‑ Burger buns

‑ Sliced cheese

‑ Fresh lettuce

‑ Tomato slices

‑ Mayonnaise

‑ Salt and pepper

Steps

1. Shape ground beef into patties and season lightly with salt and pepper. Try not to press down on them while frying.

2. Fry the beef patties in a pan until fully cooked.

3. Give the burger buns a quick toast on the pan.

4. Spread mayonnaise onto both sides of the buns.

5. Layer the patty, cheese, tomato and lettuce, then place the top bun on.

Would love any tips on how I can make these better

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

Ingredients:

* Baguette

* Beef slices

* Onion

* Cheese

* Butter

* Black pepper sauce

Steps:

1. Slice the baguette and prepare the filling.

2. Cook the beef with onion and black pepper sauce until fragrant.

3. Add cheese and let it melt.

4. Fill the baguette and toast until crispy.

The crispy bread, savory beef, and melted cheese came together really well. A simple meal, but truly satisfying. I lightly sprayed some water on the baguette before toasting to help keep the crust crispy while making the inside softer.

Inspired by the classic campfire snack, these cereal bars feature chunks of milk chocolate, two kinds of marshmallows, and plenty of Golden Grahams cereal. Unlike the real thing, you can make these s’mores with just a heavy-bottomed pot and a basic stovetop burner…no wooden sticks or campfire flames required!

Get the recipe:
https://bastecutfold.com/smores-golden-graham-bars/

Ingredients

‑ Store‑bought dumpling wrappers

‑ 2 bunches Chinese chives, finely chopped

‑ Kernels from 4‑5 sweet corn cobs (add more if you love corn)

‑ 4 large eggs, scrambled & chopped

‑ Cooking oil, salt, white pepper, light soy sauce

Filling

1. Scramble eggs, cut into small pieces, set aside to cool fully.

2. Finely chop chives, toss with a little cooking oil first. This locks moisture and stops filling from getting watery.

3. Add sweet corn kernels and cooled scrambled eggs.

4. Season with salt, a pinch of white pepper and a small splash of light soy sauce. Mix gently. Do not over‑salt.

Wrapping

Place a small spoonful of filling on each wrapper. Wet the rim with water, fold and pinch firmly to seal shut.

Cooking

Bring water to a rolling boil. Add dumplings, stir gently to prevent sticking.

When water returns to boil, pour in a small cup of cold water. Repeat this 2‑3 times.

Dumplings are ready once all float to the surface.

Serve with dipping sauce: soy sauce, black vinegar, chili oil, minced garlic and green onions.I love spicy food, so I add extra chili oil to my dipping sauce.

If you love classic lasagna but don’t love the time it takes to layer, bake, and clean up afterward, this Crockpot Lasagna Soup is the perfect solution.

Full Printable Recipe, Process Shots, and Details Here: https://spinachandbacon.com/2026/08/04/easy-crockpot-lasagna-soup-best-slow-cooker-recipe/

INGREDIENTS
2 tbsp olive oil
1/2 yellow onion diced
2 cloves garlic minced
1 lb ground beef
1 tsp seasoning salt
1 tsp oregano
28 oz crushed tomatoes can
8 oz tomato sauce can (I use Spanish Style by Goya)
4 cups beef broth
2 inch chunk of fresh parmagiano reggiano plus extra to top your soup later on
5 large basil leaves
1/2 cup heavy cream
4 oz mascarpone cheese or ricotta
1 cup shredded mozzarella cheese

INSTRUCTIONS
Add the olive oil to a pan on medium heat. Add the onions and cook for 5 minutes. Add the ground beef ,seasoning salt, and oregano. When the ground beef is about halfway done, add in the garlic and cook until the meat is brown.
Transfer the beef mixture to the slow cooker.
Add the tomato sauce and crushed tomatoes.
Then add in the broth, basil, and parmesan rind.
Cook on LOW for 6 hours or HIGH for 3 hours.
Add the broken lasagna noodles during the final 30 minutes of cooking
After 30 minutes, add in the cream, half of your mascarpone, and any additional parmesan you would like.
Ladle the soup into bowls and top with mozzarella cheese and additional mascarpone cheese.
Garnish with fresh basil and extra Parmesan before serving.

Guys, thank you so much for all the support you’ve shown so far! 🥹 It really motivates me to keep experimenting, and I hope you’re enjoying these breakfast creations as much as I am!
Today’s experiment: Matcha Yogurt Bowl with Cherry Jam
Recipe:
Add yogurt to a bowl (I used 0% fat Greek yogurt) and mix in a little matcha tea until smooth.
In a separate pan, combine seedless cherries with a little honey. Cook over low-medium heat, stirring occasionally, until the cherries become sticky and reach a jam-like consistency.
Top the matcha yogurt with the cherry jam, chopped walnuts, and some dark chocolate.
And that’s it! Would you try this experiment? 😊

I love a quick, satisfying dinner that is also delicious, and these Ground Beef and Broccoli Stir Fry Noodles are exactly that.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/06/30-minute-ground-beef-and-broccoli-stir-fry-noodles/

INGREDIENTS
1 lb ground beef 90/10 or 96/4 depending on how lean you want it
2 tbsp olive oil
1 tsp seasoning salt Lawry's
1 tbsp corn starch
3 cloves fresh garlic
2 tsp fresh ginger
6 oz lo mein noodles or spaghetti
12 oz fresh broccoli cut into small florets
Stir Fry Sauce
5 tbsp soy sauce low sodium
1 tsp rice vinegar
3 tsp sesame oil
2 tbsp brown sugar or honey
1 cup beef broth
1/2 cup water

INSTRUCTIONS
Heat the oil on medium heat in a large skillet. Add the beef, 1 tsp seasoning salt, and cornstarch. Cook until the meat is slightly browned.
Boil a large pot of water. Once the water is boiling, cook your lo mein noodles according to the package instructions.
Add in the broccoli pieces, garlic, ginger, and 2 tablespoons of water. Cover the pan and steam for about 5 minutes on medium heat or until the broccoli is tender and still bright green.
As the meat and broccoli are cooking, make your stir fry sauce by combining the soy sauce, beef broth, water, rice vinegar, sesame oil, and brown sugar in a small bowl. Whisk with a fork to combine.
Once your broccoli is tender, add in your cooked lo mein, and stir fry sauce. Mix well to combine and let the sauce heat up until it is bubbling. This will thicken it as it works with the cornstarch already in the pan. Make sure all the ingredients are coated in sauce and then remove them from heat and enjoy.