Delicious protein snack... or as an aperitif with a "little fret" 🍻
The nasty tangy jerky is just perfect!

INGREDIENTS

1 unbarred French roast beef, about 2 lbs

 

Marinade

1 cup Worcestershire sauce
1 cup soy sauce
1 C. liquid smoke
1 C. Spicy Beast mix
1 C. onion powder
1 C. garlic powder

 

PREPARATION

Combine all the marinade ingredients and set aside.
Cut the roast in half lengthwise. And then make thin slices widthwise.
Place the beef slices and marinade in an airtight dish or Zip Lock bag. Leave to marinate in the fridge for at least 12 hours (maximum 48 hours), turning the bag or container from time to time.
The jerky can be made in the dehydrator according to the manufacturer's instructions, or in the oven using the following method:
Beef must dry for a long time at very low temperatures. I suggest the lowest temperature the oven will allow. Leave the stove door a little ajar by inserting the handle of a wooden spoon to prevent it from closing.
Place marinated beef on blotting paper or paper towel to drain off excess marinade, then place on a baking sheet lined with parchment paper. Put in the oven for a period of 4 to 8 hours (depending on whether the oven is convection or not).
The jerky is ready when folding a piece, it cracks, but does not break!
Enjoy!

Craving a good apple pie, without the carbs? You will only see fire!

Here is the recipe from the book OUR 150 BEST RECIPES co-written by Dr. Evelyne Borduas-Roy and Mrs. Josée Arsenault from Pratico editions.

They love our spices so much that they included them in their wonderful book!

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You have leftover ham, and you don't know what to do with it?
Here is a recipe that your whole family will love!!

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In my optimal freezer I always always ALWAYS as in really ALWAYS!!!! Cooked chicken :-)
I find it really handy especially for chicken salad sandwiches. The famous no crust chicken sandwich that we all love!!! Here's a version where you can drizzle the ranch mix. Simple you say?

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A great creamy chicken recipe!

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Very popular during “Superbowl” evenings or when you receive at Christmas, this hot dip recipe will be a hit with your guests.
When you serve it, make sure it stays warm. I advise you to place it in a fondue dish or in a small slow cooker.

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This little cookie will satisfy your little sweet tooth!

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I really like ratatouille!!! I like it on fish, chicken, in pasta, in a sandwich, cold, hot, etc. When the harvest is plentiful, I freeze a few "batches" of it. During a tired evening, I put it on a fish and put it all in the oven.
A quick dinner but OH!!!! How tasty.

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I don't know about you, but I LOVE griddle meals. It's simple, quick and so tasty! We garroche the meat that we have on hand, the vegetables forgotten in the bottom of the fridge, and of course one of our spice mixes, Voila! Dinner is done!
Also, if your freezer is optimal, it will take you 3 minutes to do.

INGREDIENTS

2 beautiful cod fillets or white fish of your choice
1 box of cherry tomatoes
½ red onion, sliced
½ cup kalamata olives (or more to taste)
1 cup crumbled feta cheese
1 to 2 tablespoons of the Greek or Italian mixture (I put 2 for maximum flavor)
Olive or avocado oil
Salt and pepper

PREPARATION

Start the oven at 350
Place the fillets on a cookie sheet lined with parchment paper, season with salt and pepper.
In a bowl, place the rest of the ingredients and mix well. Place the mixture on the cod fillets and bake for about 20 minutes or until the cod is well cooked.
Enjoy!!!!!

Who doesn't like deviled eggs?
At home we love them A LOT! And we don't just eat it at Christmas!!! We eat it every week!!!
Here is my recipe, with the BBQ mix, which really gives a flavor kick to this wonderful protein filled with good nutrients.

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