FORGE Mayo Parm Chicken

You ever make chicken so juicy it feels illegal?

This right here…

This is what happens when you stop cooking scared.

Mitch (Emotional Support Husband™) threw together: ✔ Hellmann’s

✔ Parmesan

✔ A heavy hit of FORGE

And somehow turned basic chicken breasts into: 👉 crispy edges

👉 stupid juicy inside

👉 “why didn’t we make more?” energy

No fancy steps.

No chef nonsense.

Just real food that hits HARD.

The secret?

FORGE doesn’t sit quietly in the background… it shows up and takes over.

🔥 FORGE Mayo Parm Chicken

Mix it.

Slap it on.

Bake it.

Destroy it.

That’s the recipe.

💬 Be honest…

You eating this straight off the pan, or pretending to plate it like a civilized human?

👇 Drop a 🔥 if you’d smash this

⚡ OPTIONAL “SPICIER / UNHINGED” VERSION

We didn’t measure a damn thing… and it still came out perfect.

This chicken? Coated. Seasoned. Roasted until it started acting different.

Crispy outside.

Juicy inside.

Zero leftovers.

If your chicken’s been dry lately…

That’s not the chicken’s fault.

That’s a seasoning problem.

‐----------------------------------------------

For those of us that just can't wing it and hope it comes together.

FORGE Mayonnaise Parmesan Chicken

Ingredients
1/2 cup Hellmann's® Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 tsp FORGE BBQ seasonings

Directions

Preheat oven to 425°.

Combine Hellmann's® Mayonnaise with Parmesan and FORGE BBQ seasonings in a small bowl. 

Arrange chicken on baking sheet. 

Evenly top with Mayonnaise mixture.

Bake until chicken is thoroughly cooked, about 20 minutes.

Thickest part of the chicken should read 165F.

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Tonya’s Fix - Fries (Maple Coal)

🍁 Tonya’s Fix: Fries (Yes, Really)

“You made fries…

but did you make good fries? 😌🔥

If your fries have ever been:

bland

soggy

“they’re fine…”

We’re fixing that today.

🧂 You’ll Need:

Frozen fries or fresh-cut potatoes

1–2 tbsp Maple Coal seasoning

1–2 tbsp oil

Optional (but not really): grated parmesan

🔥 What To Do:

1. Don’t crowd the pan

👉 This is where most people mess up. Give them space.

2. Toss with oil first

👉 Not after. Not during. First.

3. Season BEFORE cooking

👉 Maple Coal goes on now so it cooks into the fries

4. Cook HOT

Oven: 425°F

Air fryer: 400°F

👉 Flip halfway. Let them get crispy, not polite.

5. Finish strong

👉 Hit them with a little more seasoning right out of the oven

👉 Add parmesan if you’re feeling fancy

😏 Tonya Tip:

If they’re not slightly addictive…

you didn’t use enough seasoning.

💬 The Close

“Try this once… and plain fries will feel like a mistake.” 😌🔥

👉 Tag the one who always forgets to season the fries

👉 Or the one who says “they’re fine like this” (they’re not)

Trust me… it needs this.

— Tonya 💛

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Tonya’s Fix - Steakhouse Steal (Coal + Forge)

🔥 Tonya’s Fix: Steakhouse Steak (COAL + FORGE combo)

“He said ‘don’t touch the steak’…

so I didn’t. I just made it better. 😌🔥”

🔥 Tonya’s Fix: Steakhouse Steak (COAL + FORGE)

Big flavor. Simple steps. Steakhouse results at home.

🧂 You’ll Need:

2 ribeye or striploin steaks (1–1.5 inches thick)

1–2 tbsp COAL + FORGE seasoning

1 tbsp oil (high smoke point – canola, avocado)

1–2 tbsp butter (optional but recommended)

2 cloves garlic (optional)

Fresh thyme or rosemary (optional)

👩‍🍳 What To Do:

1. Pat It Dry (don’t skip this)

Dry steaks = better crust.

Paper towel them like you mean it.

2. Oil First

Light coat of oil on both sides.

Not drenched—just enough to help the seasoning stick.

3. Season Like You Care

Generously coat both sides with COAL + FORGE.

Press it in. This is where the magic starts.

4. Get That Pan HOT

Cast iron if you’ve got it.

Medium-high to high heat.

If it’s not almost smoking… it’s not ready.

5. Sear Hard

1–2 minutes per side

Don’t move it around

You’re building that crust

Flip once. That’s it.

6. Butter Baste (Next-Level Move)

Drop in:

Butter

Garlic

Herbs

Tilt the pan, spoon that goodness over the steak for 30–60 seconds.

7. Pull at the Right Time

Medium-rare: 130–135°F

Medium: 135–145°F

(Don’t cook it to death. We’re not making hockey pucks.)

8. LET. IT. REST.

5–10 minutes.

This is where juicy happens.

🔥 Tonya Tip:

Hot pan. Good steak. COAL + FORGE.

That’s not a recipe… that’s a guarantee. ❤️

🍽️ Serve With:

Crispy fries (obviously… Tonya’s Fix fries 😉)

Garlic butter veggies

Or just eat it straight off the board like a legend

💬 Tagline Options 

“He cooks. She makes it taste good.”

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Tonya’s Fix - Maple Coal Pork Chops

🍁 Tonya’s Fix: Maple Pork Chops

“He said he had supper handled…

So I brought backup. 😌🔥

🍁 If your pork chops have ever turned out dry, bland, or just… disappointing—this one’s for you.

You’ll need:

2–4 pork chops

1–2 tbsp Maple Coal seasoning

1 tbsp oil (or mayo… trust me)

What to do:

Pat chops dry (this matters more than you think)

Light coat of oil or mayo

Season generously with Maple Coal

Grill or pan fry on medium-high

Flip once. Don’t babysit it.

Pull at 140–145°F (juicy, not hockey pucks)

Let it rest. Then act impressed. 😏

👉 Tag the one who needs to try this

👉 Or the one who thought they already knew how

Trust me… it needs this.

— Tonya 💛

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Tonya’s Fix - Spicy Chicken Sandwich (Forge)

🔥🌶️ Tonya’s Fix: Spicy Chicken Sandwich (FORGE)

“You wanted a little kick…

this one might argue back. 😏🔥

If your chicken sandwiches have ever been:

bland

soggy

“it’s okay I guess…”

We’re fixing that.

🧂 You’ll Need:

2 boneless chicken breasts (or thighs for extra juicy)

1–2 tbsp FORGE BBQ Seasoning

1 cup buttermilk (or milk + splash of vinegar)

1 cup flour

1 tsp baking powder

Oil for frying

For the sandwich:

Brioche buns

Pickles (mandatory, not optional)

Slaw or lettuce

Spicy mayo (mayo + a little FORGE + splash of hot sauce)

🔥 What To Do:

1. Marinate (this is the difference-maker)

👉 Chicken + buttermilk + 1 tsp FORGE

👉 Let it sit at least 30 min (overnight = elite)

2. Build your coating

👉 Flour + baking powder + 1 tbsp FORGE

👉 Mix well

3. Dredge like you mean it

👉 Pull chicken from marinade

👉 Into flour → back into marinade → back into flour

👉 This is how you get that crispy, craggy crust

4. Fry hot

👉 350–375°F oil

👉 4–5 minutes per side

👉 Golden, crispy, aggressive looking 😏

5. Build the sandwich

👉 Toasted bun

👉 Spicy mayo

👉 Chicken

👉 Pickles

👉 Slaw

👉 Don’t overcomplicate it—this sandwich speaks for itself

😏 Tonya Tip:

If it doesn’t drip a little when you bite it…

you did something wrong.

💬 The Close

“Crispy. Juicy. Just the right kind of heat. 🔥

(Okay… maybe a little more than ‘just right’ 😏)”

👉 Tag the one who says “I like spicy”

👉 Let’s find out if they actually mean it

Trust me… it needs this.

— Tonya 💛

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