Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Cape Breton MAPLE COAL Teriyaki Chicken Stir-Fry

Ingredients

2 boneless, skinless chicken breasts, sliced into thin strips

2 tsp Cape Breton MAPLE COAL BBQ Seasoning

2 tbsp vegetable oil

1 small onion, sliced

1 red bell pepper, sliced

2 cups broccoli florets

1 cup sliced carrots

1 cup mushrooms, sliced (optional)

3 cloves garlic, minced

1 (340–400 g) package chow mein or stir-fry noodles, cooked

½ cup teriyaki sauce

1 tsp sesame oil (optional)

Sesame seeds and sliced green onions for garnish (optional)

Directions

Season the sliced chicken with the Cape Breton MAPLE COAL BBQ Seasoning.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Cook the chicken for 5–7 minutes until browned and fully cooked. Remove from the pan.

Add the onion, broccoli, carrots, peppers, mushrooms, and garlic. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.

Return the chicken to the pan.

Add the cooked noodles and pour in the teriyaki sauce. Toss everything together until evenly coated and heated through.

If desired, drizzle with sesame oil and garnish with sesame seeds and sliced green onions.

Mitch & Tonya's Tip

The subtle maple sweetness and smoky BBQ flavour of Cape Breton MAPLE COAL BBQ Seasoning pair perfectly with teriyaki sauce, creating a delicious East-meets-East Coast twist on a classic chicken stir-fry.

Serves: 4

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FORGE Butter-Basted Scallops

FORGE Butter-Basted Scallops

FORGE already has the garlic, onion, pepper, paprika, and a little heat that works beautifully with scallops.

Ingredients

1 lb sea scallops

2 Tbsp melted butter

1½ tsp FORGE

Lemon wedges

Directions

Pat scallops completely dry.

Toss with melted butter and FORGE.

Sear in a screaming hot cast iron pan for 2-3 minutes per side.

Finish with fresh lemon.

Why it works The slight cayenne and smokiness in FORGE creates a restaurant-style scallop without overpowering the sweetness.

"If you've only used FORGE on steak, you're missing out. These scallops might just steal the show."

MAPLE COAL Maple BBQ Mussels

MAPLE COAL has maple sweetness, smoky notes, garlic, onion, pepper, and a touch of heat, it pairs exceptionally well with fresh mussels.

🍁 MAPLE COAL Maple BBQ Mussels

Ingredients

2 lbs fresh mussels, cleaned and debearded

2 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

¼ cup pure maple syrup

2 tbsp MAPLE COAL BBQ Seasoning

½ cup apple cider (or apple juice)

1 tbsp Dijon mustard

1 tsp lemon juice

2 tbsp chopped parsley

Lemon wedges for serving

Directions

Rinse and scrub the mussels, discarding any that stay open after tapping.

Heat the butter and olive oil in a large pot or cast-iron pan over medium-high heat.

Add the garlic and cook for about 30 seconds.

Stir in the maple syrup, apple cider, Dijon mustard, lemon juice, and MAPLE COAL BBQ Seasoning.

Bring the sauce to a gentle simmer.

Add the mussels, cover with a lid, and cook for 5–7 minutes, shaking the pot once or twice, until the mussels open.

Remove from the heat and sprinkle with fresh parsley.

Serve with

Crusty bread for dipping

Grilled garlic bread

Fries for a "mussels and fries" meal

A cold local craft beer or crisp cider

Sweet. Smoky. Atlantic Fresh. 🍁🔥

Fresh Atlantic mussels steamed in a buttery maple BBQ sauce made with our MAPLE COAL BBQ Seasoning. Smoky, slightly sweet, and packed with flavour—don't forget plenty of bread to soak up every last drop!

What would you dip in that sauce first? 🦪🍁🔥

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Cape Breton COAL Blackened Haddock

Cape Breton COAL BBQ Seasoning is a natural fit for blackened haddock. The coarse pepper, garlic, onion, smoky notes, and balanced salt create a beautiful crust without overpowering the fish.

🐟 Cape Breton COAL Blackened Haddock

Ingredients

4 haddock fillets (5–6 oz each)

2 tbsp melted butter

2–3 tbsp Cape Breton COAL BBQ Seasoning

1 tbsp olive oil

Lemon wedges

Fresh parsley (optional)

Directions

Pat the haddock fillets dry with paper towel.

Brush both sides generously with the melted butter.

Coat each fillet evenly with Cape Breton COAL BBQ Seasoning, gently pressing the seasoning onto the fish.

Heat a cast-iron skillet over medium-high heat and add the olive oil.

Place the haddock in the hot skillet and cook for 3–4 minutes per side, depending on thickness, until the fish flakes easily and the seasoning forms a dark, flavourful crust.

Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.

Serve With

Roasted baby potatoes

Buttered seasonal vegetables

Creamy coleslaw

Rice pilaf

Grilled asparagus

Mitch's Tip 🔥

For an extra Cape Breton touch, finish the haddock with a small pat of garlic butter just before serving. As it melts over the blackened crust, it creates an incredible smoky, buttery finish.

Simple. Smoky. Unforgettable. 🔥🐟

Turn fresh Atlantic haddock into a restaurant-quality meal in under 15 minutes with our Cape Breton COAL BBQ Seasoning.

A little butter, a hot cast-iron pan, and COAL are all you need for a perfectly blackened crust that's packed with bold BBQ flavour while letting the haddock shine.

Fresh haddock can be sourced from Gillis Seafood.

Would you serve yours with roasted potatoes or fries? 👇

Question:  Is it the spices that "burn" to give the "blackened" effect?

Great question. The short answer is not exactly.

The "blackened" effect comes from a combination of the seasoning, the butter (or oil), and very high heat, not from the spices simply burning.

Here's what's happening:

Butter or oil helps the seasoning adhere to the fish and promotes browning.

Paprika, black pepper, garlic, onion, and any sugars in the seasoning darken quickly as they toast.

The proteins on the surface of the fish undergo the Maillard reaction, creating deep brown, complex flavours.

If the pan is hot enough (typically cast iron), the crust becomes very dark—almost black—while the fish stays moist inside.

With your Cape Breton COAL BBQ Seasoning, the coarse black pepper and paprika will contribute most to that signature dark crust. If your blend has very little sugar (which I believe it does), it's actually less likely to burn than many commercial blackening seasonings. That means you get a rich, smoky crust rather than a bitter, burnt one.

For the best results:

Pat the haddock dry.

Lightly coat it with melted butter or a high-smoke-point oil.

Preheat a cast-iron skillet until it's very hot.

Cook about 3–4 minutes per side, depending on thickness.

The crust should be deep mahogany to nearly black, not charred to the point of tasting bitter.

I actually think COAL is well suited to blackened fish because it already has that smoky BBQ profile, so it produces a bold crust without needing the heavy cayenne that's common in traditional Cajun blackening blends.

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Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

I think this could become a signature Mitch & Tonya's Spice Cabinet idea. The key is to make SHORELINE the thing people smell when the pizza comes out of the oven — buttery, garlicky, coastal, and comforting.

I would call it:

🌊 Tonya's Fix: SHORELINE Garlic Butter Pizza Crust

"The little coastal touch that takes pizza night to the next level."

Ingredients

2 tbsp unsalted butter, melted

1½ tsp Mitch & Tonya's SHORELINE All Purpose Seasoning and Rub

1 tsp olive oil (optional — helps spread the butter)

1 tbsp grated Parmesan cheese (optional)

1 tsp chopped fresh parsley (optional)

Instructions

Prepare your pizza

Build your favourite pizza on your dough or prepared crust.

Bake according to your pizza dough instructions.

Make the SHORELINE butter

Melt butter in a small bowl.

Stir in SHORELINE seasoning.

Add olive oil if you want a smoother brushing mixture.

The Tonya's Fix

When the pizza has about 2–3 minutes left in the oven, brush the outer crust generously with the SHORELINE garlic butter.

Return to the oven to finish baking.

Finish like a restaurant

Remove pizza from oven.

Brush the crust one more time with a light coat of SHORELINE butter.

Sprinkle with Parmesan and parsley if desired.

One Pot Spicy Sausage Rigatoni

This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did.

RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced

For Serving:
▪Cracked black pepper
▪Extra Parm
▪Olive oil

Instructions:

Preheat oven to 425°F/220°C.

Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.

Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.

Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.

Stir in the rigatoni until fully submerged.

Bake uncovered for 20 minutes, stirring every 5 minutes.

CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.

Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.​

FORGE Smokehouse Pepperettes

Perfect—you’ve got exactly the setup to make killer pepperettes. I’ll convert your FORGE Jerky Formula into simple kitchen measurements and tune it specifically for jerky gun sticks (pepperettes).

🔥 FORGE Pepperette Formula (Kitchen Version)

🧂 Ingredients

2 lbs Ground Beef (Jerky Gun Batch)

2 Tbsp FORGE seasoning

1 tsp SHORELINE seasoning (sleeper hit)

1 Tbsp + 1/2 tsp brown sugar (maple sugar)

1 tsp Morton curing salt (Tender Quick*) ⚠️ 

1 tsp black pepper

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

¼ cup cold water

1 tsp liquid smoke

⚠️ IMPORTANT – About Your Morton’s Cure

There are two common types:

If you have Morton Tender Quick

✅ Use 1 tsp per 2 lbs (as listed above)

If you have Morton Prague Powder #1 / Insta Cure #1

👉 Use ½ tsp per 2 lbs instead

Do NOT mix these up—they are different strengths.

🔧 Mixing (This matters more than people think)

Mix everything really well (2–3 minutes)

You want it to become:

Sticky

Slightly paste-like

👉 This gives you that proper pepperette “snap” texture

❄️ Resting (Your vacuum sealer = advantage)

Vacuum seal or cover tightly

Rest in fridge 12–24 hours

👉 Vacuum sealing = deeper, faster flavor penetration

🔫 Forming

Load into jerky gun

Use round tip for pepperettes

Keep thickness consistent

🌡️ Dehydrator Settings

155°F (68°C)

4–6 hours

✅ Done When:

Firm with a slight bend

Not greasy on the outside

Internal temp hits 160°F (important for ground beef)

🔥 Flavor Tweaks (Worth experimenting)

Slight Maple Twist (huge potential for you)

Replace brown sugar with maple sugar

👉 This could easily become a MAPLE COAL pepperette line

💡 Real Talk (From experience)

80/20 will work—but you’ll see grease during drying

90/10 is your sweet spot for:

Texture

Shelf life

Clean bite

🧠 What You’ve Got Here

With:

KitchenAid Stand Mixer ✅

Jerky gun ✅

Dehydrator ✅

Vacuum sealer ✅

👉 You’re basically set up to produce a legit small-batch pepperette product, not just a hobby batch.

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Carrot and Cheese 4 Ingredient Biscuits

Carrot & Cheese Crackers Recipe 

Ingredients

* 1 small carrot, peeled and finely grated

* 1/2 cup shredded cheese, about 50 g

* 3/4 cup all-purpose flour, about 95 g

* 2 tablespoons melted butter, about 28 g

* 2–3 tablespoons cold water, as needed

Instructions

1. Peel the carrot and grate it using the small side of the grater.

2. In a bowl, add the grated carrot, shredded cheese, all-purpose flour, and melted butter.

3. Mix everything together, then add the cold water little by little, just until the dough starts to come together. You may need 2–3 tablespoons, depending on how dry the mixture feels.

4. Use your hands to bring the dough together and form a ball.

5. Roll out the dough on a lightly floured surface.

6. Cut into shapes using cookie cutters, or simply cut into small squares if that’s easier.

7. Place the crackers on a baking sheet lined with parchment paper.

8. Bake at 350°F / 175°C for 10–12 minutes, or until the edges are lightly golden.

9. Let them cool before serving. 

They will firm up a little more as they cool.

Homemade Hamburger Helper 3x Pantry Kits

Why spend money on boxed Hamburger Helper when you can make your own pantry kits for pennies? These are perfect for busy nights — just add ground beef and a couple fresh items. Stock your pantry and enjoy quick, comforting meals anytime!

Here are the full recipes for three favorite homemade versions:

1. Cheeseburger Macaroni Helper

Pantry Kit (makes 1 meal):

* 1½ cups uncooked elbow macaroni

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 1 tsp each: onion powder, garlic powder, sugar, paprika

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

Instructions:

Brown the ground beef in a large skillet and drain the grease. Add hot water, uncooked macaroni, and the sauce packet. Bring to a boil, then cover and simmer on low for about 12 minutes, stirring occasionally, until pasta is tender. Stir in the shredded cheese during the last few minutes, cover, and cook until melted. Remove from heat and let sit uncovered for 5 minutes to thicken.

2. Taco Helper

Pantry Kit (makes 1 meal):

* 1 cup instant brown rice

* 1 cup diced canned tomatoes (drained when cooking)

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 2 tsp taco seasoning

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

* Optional: tortilla chips

Instructions:

Brown the ground beef and drain. Add hot water, instant rice, drained tomatoes, and sauce packet. Bring to a boil, cover, and simmer on low for about 20 minutes until rice is tender. Stir in cheese during the last few minutes, cover until melted. Remove from heat and let sit 5 minutes to thicken. Serve with tortilla chips if desired.

3. Salisbury Beef Helper

Pantry Kit (makes 1 meal):

* 1½–2 cups uncooked egg noodles

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * ½ tsp black pepper

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* ½ tsp Worcestershire sauce

Instructions:

Brown the ground beef and drain. Add hot water, egg noodles, sauce packet, and Worcestershire sauce. Bring to a boil, cover, and simmer on low for about 12 minutes until noodles are tender. Remove from heat and let sit uncovered for 5 minutes to thicken the sauce.

These kits store beautifully in airtight jars or bags in your pantry. They’re a huge money-saver and taste so much better than the store-bought versions!

Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Tomato sauce is acidic, delicate, and easy to overpower. The trick is choosing the blend that complements instead of bulldozing the tomatoes.

For this, your best weapon is SHORELINE. It’s the most balanced and versatile—less smoky aggression, more “kitchen-ready” flavor.

🍅🔥 Tonya’s Fix: Homemade Canned Tomato Sauce (SHORELINE Edition)

Ingredients

2 kg ripe tomatoes

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp olive oil

1 tsp salt (SHORELINE has no salt)

½ tsp black pepper

1 tsp sugar (SHORELINE has no sugar)

2 tsp Cape Breton SHORELINE All Purpose Seasoning & Rub

½ tsp red pepper flakes (optional heat)

1 Tbsp lemon juice (for canning safety)

Directions

1) Build your base Heat olive oil over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook another minute.

2) Tomatoes go in Add tomatoes and crush them down. Bring to a gentle simmer and cook uncovered for 25–30 minutes until it starts to thicken.

3) Tonya’s Fix moment Stir in:

SHORELINE seasoning

sugar

black pepper

red pepper flakes

Let it simmer another 5–10 minutes.

👉 Taste before adding extra salt—you likely won’t need much.

4) Texture it your way Blend smooth or leave it chunky depending on your style.

5) Canning

Add lemon juice to jars (or directly to the pot before jarring)

Water bath for 30 minutes at a rolling boil

Let sit 10 minutes before removing

Lids should pop within ~30 minutes

🔥 Why SHORELINE Works Here

Built-in herb balance replaces oregano + basil

Spice blend keeps it simple

Doesn’t overpower the natural tomato sweetness

Lets you cut ingredient count without cutting flavor

💡 📣 Facebook-Ready Caption

“Tonya’s Fix 🍅🔥”

When your sauce needs a little something… you don’t reach for 6 spices—you reach for one.

Small-batch tomatoes. Big flavor.

Finished with our SHORELINE seasoning for that “what did you put in this?” moment.

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Beef Jerky

Ground beef jerky is one of the easiest and most budget-friendly ways to make your own jerky at home! This cracked pepper version has the perfect balance of savory, smoky, and spicy flavor. It’s tender, protein-packed, and perfect for snacks, hiking, road trips, or lunchboxes.

Cracked Pepper Ground Beef Jerky

Ingredients:

* 2–3 lbs lean ground beef (90/10 or 93/7 recommended)

* 2–3 Tbsp cracked black pepper (adjust to taste)

* 2 Tbsp soy sauce or Worcestershire sauce

* 2 Tbsp liquid smoke

* 2 tsp salt

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp smoked paprika

* ½ tsp cayenne pepper (optional, for extra heat)

Instructions:

1. In a large bowl, combine all the seasonings, soy sauce/Worcestershire, and liquid smoke. Mix well.

2. Add the ground beef and mix thoroughly with your hands until the seasonings are evenly distributed. (Wear gloves if desired.)

3. Cover and refrigerate for at least 4–6 hours (overnight is best) to let the flavors develop.

4. Prepare your dehydrator or oven. If using an oven, preheat to the lowest temperature (usually 170°F) and use a wire rack over a baking sheet.

5. Form the meat into thin strips or flat sheets (about ⅛-inch thick) using a jerky gun, rolling pin between parchment paper, or by hand.

6. Dehydrate at 145–165°F for 6–10 hours, or until the jerky is dry, leathery, and bends without breaking. Check frequently after the 6-hour mark.

7. Let cool completely before storing.

Storage:

* Store in airtight containers or vacuum-sealed bags.

* Room temperature: up to 1–2 weeks

* Refrigerator: up to 1 month

* Freezer: up to 6+ months

This homemade jerky is so much better than store-bought — no weird preservatives and you control the spice level! The cracked pepper gives it that perfect bite.

Beer Cheese Dip

This Beer Cheese Dip is rich, creamy, loaded with bold Cajun flavor, and perfect for pretzels, chips, burgers, or game-day snacking. One scoop and you'll be coming back for more.

Ingredients:

1/2 cup unsalted butter

5 cloves garlic, minced

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

1 cup beer

2 tbsp all-purpose flour

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Directions:

1. Melt the butter in a saucepan over medium heat.

2. Add the garlic and cook for 1 minute until fragrant.

3. Stir in Cajun seasoning, smoked paprika, onion powder, salt, pepper, and red pepper flakes.

4. Whisk in the flour and cook for 1 minute.

5. Slowly pour in the beer while whisking constantly until smooth.

6. Simmer for 2–3 minutes until slightly thickened.

7. Reduce heat to low and gradually add the cheddar and Monterey Jack cheeses.

8. Stir until the cheese is completely melted and creamy.

9. Mix in the lemon juice and parsley.

10. Serve warm with pretzels, tortilla chips, toasted bread, or vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6–8 people

Creamy Lobster Alfredo Pasta

Creamy Lobster Alfredo Pasta

This Creamy Lobster Alfredo Pasta from deesviral is rich, buttery, and restaurant-style delicious — tender pasta coated in a creamy Parmesan sauce with sweet lobster in every bite.

Ingredients

• 12 oz spaghetti or fettuccine

• 1½ cups cooked lobster meat, chopped

• 2 tbsp butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tbsp fresh parsley, chopped

Directions

Cook pasta until al dente, then drain. In a skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream, Parmesan, mozzarella, salt, pepper, and paprika. Simmer until smooth and creamy. Stir in lobster meat and cooked pasta, tossing until fully coated.

Garnish with parsley and serve warm. Save this recipe and follow deesviral for more creamy seafood favorites.

Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)

This one’s begging for one of your blends—but not all of them will land the same.

If you want that rich, buttery, steakhouse-style “million dollar” vibe without fighting the shrimp… FORGE is your winner. It brings depth and peppery punch that plays perfectly with steak and garlic butter rice.

🥩🦐🔥 Tonya’s Fix: Million Dollar Steak & Shrimp Rice (FORGE Edition)  🥩🦐🍚🧄✨

🍴 Ingredients

1 lb sirloin steak, cubed

1 lb large shrimp, peeled & deveined

2 cups cooked white rice (day-old is best)

1 small onion, diced

4 cloves garlic, minced

6 tbsp butter

2 tsp Cape Breton FORGE BBQ Seasoning (divided)

Salt & black pepper, to taste

Optional: squeeze of lemon + fresh parsley

👩🏽‍🍳 Instructions

1) Season the steak (don’t hold back)

Toss steak with 1½ tsp FORGE seasoning

Add a touch of black pepper

Let it sit while you prep everything else

2) Sear like you mean it

Melt 2 tbsp butter in a hot skillet

Sear steak until browned with a crust

Remove and set aside

👉 You want color here—that’s where the “million dollar” flavor starts.

3) Shrimp gets the quick kiss

Add 1 tbsp butter

Toss shrimp with remaining ½ tsp FORGE

Cook just until pink (1–2 minutes per side)

Remove immediately

4) Build the flavor base

Add another 2 tbsp butter

Cook onion until soft

Add garlic and cook until fragrant

5) Garlic butter rice magic

Add rice and toss in the butter

Let it sit a bit to lightly crisp

Taste → adjust salt if needed

6) Bring it all together

Return steak + shrimp

Toss everything together

Finish with:

1 tbsp butter

Optional squeeze of lemon

Cook 2–3 minutes until hot and glossy.

🔥 Why FORGE Wins Here

Built for beef → enhances the steak bite

Pepper-forward → replaces Cajun without clashing

Deep, savory profile → makes the butter + garlic pop

Still balanced enough not to overpower shrimp

💡 Want to Experiment?

SHORELINE → lighter, more coastal vibe (great if you want shrimp to lead)

MAPLE COAL → tiny touch (½ tsp max) for sweet-savory contrast

COAL → heavier smoke = better if you’re going for a grilled/outdoor feel

📣 “Tonya’s Fix 🥩🦐🔥”

Steak. Shrimp. Garlic butter rice.

This isn’t just dinner… this is million dollar flavor made in one pan.

Finished with our FORGE seasoning for that deep, bold, “what is THAT?!” bite.

No shortcuts. No bland bites.

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FORGE Cheesy Steakhouse Rice Bowl

🔥 FORGE Cheesy Steakhouse Rice Bowl

🧂 Ingredients (Upgraded with FORGE)

1½ lbs sirloin steak, cubed

2 bell peppers, sliced

1 small onion, sliced

4 cups cooked white rice

1½ cups shredded sharp cheddar

1 cup heavy cream

2 tbsp butter

2 cloves garlic, minced

1 to 1½ tbsp Cape Breton FORGE BBQ Seasoning 🔥

👨‍🍳 Instructions (with your twist)

Season like you mean it

Toss steak cubes with FORGE BBQ Seasoning before cooking.

Sear hard

Hot pan, quick sear → get that crust. Remove and set aside.

Build flavor base

In same pan, melt butter. Add peppers + onion + garlic.

Let them pick up all that FORGE + steak goodness.

Cheese sauce

Add cream, bring to low simmer → stir in cheddar until smooth.

(Optional: pinch more FORGE for a smoky kick)

Bring it together

Rice → steak + peppers → drown it in that sauce.

🔥 Why FORGE Works Here

Adds a smoky, steakhouse depth

Cuts through the richness of the cheese

Turns a basic viral recipe into a signature dish

💬 This isn’t just a rice bowl…

this is full-on steakhouse comfort.

Juicy steak. Fire-seared peppers.

Smothered in creamy cheddar garlic sauce.

And that kick? That’s FORGE doing its thing. 🔥

One bite and you’re not sharing.

🧠 Made better with Cape Breton FORGE BBQ Seasoning.

Big flavour. No shortcuts. 👍

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Tonya’s Fix SHORELINE Seafood Chowder

Now you’re talking. 

A good seafood chowder with SHORELINE should taste like it came straight off a dock in Cape Breton.

🌊 SHORELINE Coastal Seafood Chowder

🧂 Ingredients

2 tbsp butter

1 small onion (finely diced)

2 cloves garlic (minced)

2 medium potatoes (peeled, diced small)

2 cups seafood stock (or chicken stock in a pinch)

1 cup heavy cream

1 cup milk

1 to 1½ tbsp SHORELINE All Purpose

Seasoning

1/2 lb haddock (or cod), cut into chunks

1/2 lb shrimp (peeled & deveined)

1/2 cup scallops (optional but deadly good)

1/2 cup corn (optional, adds sweetness)

Salt & pepper to taste

Fresh parsley (for garnish)

👨‍🍳 Instructions

Build the base

Melt butter in a pot over medium heat. Add onion and cook until soft (3–4 mins). Add garlic, cook 30 seconds.

Potatoes + broth

Add potatoes and stock. Bring to a boil, then simmer 10–15 mins until potatoes are tender.

Cream it up

Stir in cream + milk + SHORELINE seasoning.

Seafood goes in last (don’t overcook this part)

Add fish, shrimp, scallops. Simmer gently 5–7 minutes until cooked through.

Finish

Taste and adjust salt/pepper. Garnish with parsley.

🔥 Pro Tips (this is where you separate from basic chowder)

Mash a few potatoes in the pot → naturally thickens, no flour needed

Add a splash of white wine before the cream for depth

Toss in a bit of smoked bacon at the start → unreal flavor boost

Finish with a tiny squeeze of lemon → brightens the whole pot

🧠 Flavor Profile

Rich, creamy, and comforting

Ocean-forward (SHORELINE does the heavy lifting here)

Slight sweetness from seafood + corn

Balanced with a subtle herbal finish

💬 Creamy. Loaded. Coastal.

This isn’t your average chowder… this is what happens when SHORELINE hits fresh seafood.

Haddock. Shrimp. Scallops. All swimming in rich, seasoned perfection.

One bowl won’t be enough. Guaranteed. 👍

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Cape Breton Forgehouse Poutine-ish

🔥 Cape Breton Forgehouse Poutine-ish

"We couldn't get the curds, so we made it taste better." 😄

This is a hearty Cape Breton-inspired mashup of poutine and loaded fries, featuring your FORGE BBQ Seasoning.

Serves 4-6

Ingredients

For the Fries

1 bag (900 g to 1 kg) frozen seasoned fries

Or 6 large potatoes cut into fries

For the Beef

1 lb lean ground beef

1 medium onion, diced

1 tbsp Cape Breton FORGE BBQ Seasoning

1 tsp garlic powder

1 tbsp butter (optional)

For the Cheese

2 cups shredded mozzarella cheese

1 cup shredded old cheddar cheese

For the Gravy

2 cups beef gravy

1 tsp Cape Breton FORGE BBQ Seasoning

For Finishing

1 tbsp Cape Breton FORGE BBQ Seasoning

Chopped green onions (optional)

Instructions

Step 1: Cook the Fries

Bake fries according to package directions until crispy.

Don't pull them early. We want crispy fries that can stand up to gravy.

Step 2: Make the Beef

While fries cook:

Brown the ground beef in a large skillet.

Add diced onion.

Cook until onions soften.

Drain excess fat.

Stir in:

1 tbsp FORGE BBQ Seasoning

Garlic powder

Cook for another 2 minutes.

Step 3: Prepare the Gravy

Heat beef gravy in a saucepan.

Stir in:

1 tsp FORGE BBQ Seasoning

Simmer for 2-3 minutes.

Step 4: Build the Forgehouse Poutine-ish

In a 9x13 baking dish:

Spread cooked fries evenly.

Sprinkle half the mozzarella.

Add beef and onion mixture.

Pour gravy evenly over everything.

Top with remaining mozzarella.

Finish with shredded cheddar.

Step 5: Bake

Bake at 375°F (190°C) for 10-15 minutes.

Broil for 1-2 minutes if you want the cheese golden and bubbly.

Step 6: The Tonya Touch

As soon as it comes out of the oven:

Sprinkle with:

1 tbsp FORGE BBQ Seasoning

Because...

"If your fries come out of the oven and you don't season them...

We need to talk."

😆🔥

Mitch & Tonya's Menu Description

🔥 Cape Breton Forgehouse Poutine-ish

Crispy fries piled high with seasoned ground beef, onions, rich gravy, mozzarella, cheddar cheese, and a generous shake of Cape Breton FORGE BBQ Seasoning.

No curds. No apologies. Just bold Cape Breton flavour. 🍁⚒️🔥

This sounds like exactly the kind of comfort-food special that would get people talking on your Facebook page.

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Tricolor Pasta Salad (Creamy SHORELINE Dressing)

🥗 Tricolor Pasta Salad (Creamy SHORELINE Dressing)

🛒 Ingredients

3 cups tricolor rotini pasta

1 cup cherry tomatoes (halved)

1 cup cucumber (diced)

1 red onion (thinly sliced)

1 cup cheddar cheese (cubed)

½–1 cup pepperoni slices (optional)

1 yellow bell pepper (diced)

🥣 Creamy SHORELINE Dressing

¾ cup mayonnaise

2 tbsp vinegar (white or apple cider)

2 tsp SHORELINE seasoning (to taste)

1–2 tsp sugar

Salt & pepper to taste

👉 Mix until smooth. Taste it—this is where you dial it in. Want more zip? Add vinegar. Want more punch? Add seasoning.

👨‍🍳 Instructions

Cook pasta in salted water until al dente. Drain and rinse cold.

Prep ingredients while pasta cools.

Mix dressing until smooth and balanced.

Combine everything in a large bowl.

Toss well so the creamy dressing coats everything evenly.

Chill for at least 1 hour (flavor gets way better).

Stir and adjust before serving (you might want a splash more mayo or vinegar).

🔥 Extra “Tonya’s Fix” Moves

Add crispy bacon bits → instant upgrade

Hit it with a little shredded parmesan → salty depth

Tiny pinch of sugar right before serving → makes flavors pop

Sprinkle a touch more SHORELINE on top for presentation

💡 Pro Tips

Creamy dressings thicken in the fridge—loosen with a splash of vinegar or a spoon of mayo before serving

Red onion too strong? Soak slices in cold water for 5 minutes first

This version is better the next day—perfect make-ahead

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SHORELINE Creamy Chip Dip

Alright, this is right in your wheelhouse — simple, addictive, and perfect for pushing SHORELINE. Let’s build it like something people will keep asking you for.

🌊 SHORELINE Creamy Chip Dip

🧂 Ingredients

1 cup sour cream

1/2 cup mayonnaise

1 to 1½ tbsp SHORELINE All Purpose Seasoning

1 tsp lemon juice (optional, but brightens it up)

1 tsp dried parsley (optional for color & light herb note)

👨‍🍳 Instructions

Mix sour cream and mayo until smooth.

Stir in SHORELINE seasoning.

Add lemon juice and parsley if using.

Let it sit in the fridge for at least 30–60 minutes

→ This is key. The seasoning blooms and the flavor deepens big time.

🔥 Pro Tips (this is where you elevate it)

Want it thicker? Add a spoon of cream cheese.

Want it sharper? Splash of pickle juice instead of lemon.

Want it next-level addictive? Add:

Finely diced green onion

Crumbled bacon

Want a “restaurant-style” vibe? Hit it with a pinch of garlic powder + onion powder.

🧠 Flavor Profile

Think:

Creamy + tangy base

Savoury coastal vibes from SHORELINE

Slight herbal, slightly zesty, very snackable

💬 “Warning: This dip doesn’t last long.

SHORELINE + sour cream + mayo = the kind of chip dip people hover around.

You’ve been warned.”

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FORGE Caesar Mix – Steakhouse Edition

🔥 “FORGE Caesar Mix – Steakhouse Edition” (Clamato-style with your signature punch)

This is where things get interesting—because FORGE isn’t just heat… it’s depth, smoke, and steakhouse attitude. You’re basically turning a Caesar into something that feels like it belongs beside a prime rib.

🧂 FORGE Caesar Mix Base

2 cups tomato juice

¾ cup clam juice

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

½–1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1 tsp sugar

🔥 The FORGE Twist

1–1½ tsp FORGE spice

½ tsp smoked paprika (boosts that grilled vibe)

¼–½ tsp cayenne (depending how aggressive you want it)

½ tsp prepared horseradish

1–2 tsp hot sauce (Frank’s-style still works great)

👉 If your FORGE already leans smoky + peppery, you can ease off the cayenne and paprika.

🧪 Flavor Boosters (Highly Recommended)

Splash of pickle juice (this hits hard with FORGE)

Tiny pinch of MSG (makes it taste “commercial” in a good way)

Few drops liquid smoke (careful—this gets strong fast)

🥄 Instructions

Mix, chill 1–2 hours, then taste and adjust:

Needs more bite → lemon + FORGE

Needs more body → clam juice

Too aggressive → tomato juice

🍹 “FORGE Caesar” Build

Rim glass with FORGE + celery salt mix

Ice + 1 oz vodka

Top with FORGE Caesar mix

Garnish ideas that scream your brand:

Crispy bacon strip

Pepperoni stick

Pickled beans or asparagus

Grilled steak bite on a skewer (this is 🔥 for photos)

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Knockoff Mott's Extra Spicy Clamato Juice

🌶️ Homemade “Extra Spicy Clamato” (Mott’s-style knockoff)

You can get very close to Mott's Extra Spicy Clamato at home—and honestly, you can dial it in even better for your own heat tolerance.

🧂 Base Ingredients (the “Clamato core”)

2 cups tomato juice (low sodium if possible)

¾ cup clam juice (this is key—don’t skip)

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

½ tsp soy sauce

1 tsp celery salt

½ tsp onion powder

½ tsp garlic powder

1–2 tsp sugar (balances acidity like the real stuff)

🔥 “Extra Spicy” Kick (this is where most recipes fall short)

1–2 tsp hot sauce (Frank’s = classic Canadian Caesar vibe)

½ tsp cayenne pepper

¼ tsp black pepper

½ tsp horseradish (this is the secret weapon)

Optional: a few dashes tabasco-style vinegar hot sauce for sharp heat

🧪 Optional “Closer to Store-Bought” Tweaks

Tiny pinch of MSG (seriously—this mimics that commercial umami punch)

Splash of pickle juice or olive brine (adds that savory edge)

Dash of smoked paprika for depth

🥄 Instructions

Whisk everything together really well.

Chill for at least 1–2 hours (flavour improves a lot after resting).

Taste and adjust:

Too flat → more lemon + celery salt

Too spicy → add tomato juice

Not “Clamato enough” → add more clam juice

🍹 How to Use It (Caesar-ready)

Rim glass with celery salt

Ice + 1 oz vodka

Top with your homemade mix

Garnish with celery, pickles, or even a strip of bacon

⚠️ Honest Reality Check

The bottled version has a very specific processed taste (thanks to stabilizers and flavor extracts), so this won’t be a perfect clone—but flavor-wise?

This gets you about 90–95% there, and usually tastes fresher and punchier.

Homemade Turtles

This is an easy treat that takes only a few moments to make.

Homemade Turtles

Ingredients

Mini Pretzels Twists

Rollo Chocolate Bar

Pecan halves 

Directions

Heat your oven to 200 F and line a cookie sheet with parchment paper.

Put 1 Rollo chocolate bar piece on top of 1 mini Pretzel. 

Heat for 20 minutes. 

Put one pecan half into the Rollo.  Be careful as the caramel center of the Rollo is going to hot.

Let cool.

Comments and suggestions are ALWAYS welcome. 

Sausage & Chicken Penne in Rose Sauce

Here’s a solid sausage & chicken penne in rose sauce that lands in that creamy, slightly tangy, restaurant-style zone without being complicated.

🍝 Sausage & Chicken Penne in Rose Sauce

🛒 Ingredients (serves 4–6)

Protein

2 chicken breasts (or 3 small), sliced into bite-size strips

2–3 Italian sausages (mild or hot), casings removed and crumbled

Pasta

400 g penne (about 1 standard box)

Sauce

1 tbsp olive oil

1 tbsp butter

1 small onion, finely diced

3–4 cloves garlic, minced

1 tsp chili flakes (optional, but recommended)

1 tsp Italian seasoning

1/2 tsp black pepper

1 can (796 ml / 28 oz) crushed tomatoes

1 cup heavy cream (or 18% cooking cream for lighter version)

1/2 cup grated Parmesan cheese (plus more for serving)

Salt to taste

Optional upgrades

Fresh basil or parsley

Splash of white wine (1/4 cup)

1 tsp sugar (if tomatoes taste sharp)

👨‍🍳 Instructions

1. Cook the pasta

Boil penne in well-salted water until just al dente

Reserve 1 cup pasta water before draining

2. Brown the meats

Heat olive oil in a large pan

Cook sausage first until browned and slightly crispy

Add chicken and cook until golden and fully done

Remove both and set aside

3. Build the base

In the same pan, add butter

Sauté onion until soft (3–4 min)

Add garlic, chili flakes, Italian seasoning

Cook 30–60 seconds until fragrant

4. Make the tomato base

Pour in crushed tomatoes

Simmer 8–10 minutes, stirring occasionally

Season with salt, pepper, and optional sugar

5. Turn it into rose sauce

Lower heat

Stir in cream slowly

Add Parmesan and mix until smooth and silky

If too thick, loosen with a bit of pasta water

6. Combine everything

Add chicken + sausage back into sauce

Toss in cooked penne

Stir until fully coated and glossy

7. Finish & serve

Taste and adjust salt/pepper

Top with extra Parmesan and fresh herbs

🔥 Pro Tips (this is where it levels up)

Let the sausage get real colour—it drives most of the flavour

Don’t boil the cream hard; just gentle heat

A tiny splash of pasta water is the secret to that clingy restaurant texture

If you want it “Cape Breton bold,” add a pinch of smoked paprika or chili oil at the end

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Tonya’s Fix 90 minute oven baked ribs COAL + FORGE

Yeah — 90 minutes is tight for traditional ribs, but we can absolutely get you tender, flavorful, “close enough to slow-cooked” ribs with a smarter approach.

We’re going to cheat the time without sacrificing your COAL + FORGE flavor.

🔥 Tonya’s Fix: 90-MINUTE OVEN RIBS (COAL + FORGE)

Fast. Sticky. Still hits hard.

🛒 YOU’LL NEED:

1 rack pork ribs (baby back preferred for faster cook)

1–2 tbsp COAL BBQ seasoning

1 tsp FORGE BBQ seasoning

1 tbsp brown sugar

1 tbsp oil or mustard

2–3 tbsp water (for steam assist)

Optional: BBQ sauce

👩‍🍳 WHAT TO DO:

1️⃣ CUT THE RACK (THIS IS THE TIME HACK)

Cut ribs into 2–3 rib sections

👉 More surface area = faster cook + more flavor

👉 This is the difference between 3 hours and 90 minutes

2️⃣ REMOVE MEMBRANE (STILL MATTERS)

Quick pull — takes 30 seconds

Still worth it

3️⃣ BINDER + SEASON HARD

Light coat oil/mustard

Heavy COAL

Light FORGE

Sprinkle brown sugar

Don’t be shy — shorter cook = needs stronger seasoning upfront

4️⃣ HIGH-HEAT FOIL COOK (THE ACCELERATOR)

Put ribs in foil with:

2–3 tbsp water (or apple juice if you’re feeling fancy)

Wrap tight

Bake at 325°F (165°C) for 60 minutes

👉 This steams + tenderizes fast

5️⃣ UNCOVER + BUILD THE CRUST

Remove from foil

Drain liquid

Optional:

Brush BBQ sauce

Light hit of FORGE

Back in oven at 425°F (220°C) for 20–25 minutes

👉 This is where you fake the “low & slow” finish

6️⃣ BROIL FINISH (DON’T WALK AWAY)

2–5 minutes under broiler

You want:

Sticky glaze

Charred edges

“These shouldn’t be this good this fast” look

7️⃣ REST (SHORT BUT IMPORTANT)

5 minutes

💡 TONYA TIP:

“If you’re in a rush… cut them smaller and season louder.” ❤️

⚠️ REAL TALK:

These won’t be competition ribs…

…but they’ll be:

Tender ✔

Juicy ✔

Flavor-packed ✔

Gone in 10 minutes ✔

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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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Tonya’s Fix - Smash Burger (Coal)

🍁🔥 Tonya’s Fix: Smash Burgers (COAL)

“Everyone says they make good burgers…

very few actually do. 😏🔥

If your burgers have ever been:

thick and dry

grey instead of crispy

“meh”

We’re fixing that.

🧂 You’ll Need:

1 lb ground beef (80/20 — don’t argue this)

COAL BBQ Seasoning

4 burger buns

4 slices cheese (American = best melt)

Optional: pickles, onions, sauce

🔥 What To Do:

1. Divide, don’t overthink it

👉 Split into 4 loose balls

👉 DO NOT pack them tight

2. Get your pan screaming hot

👉 Cast iron if you have it

👉 This is not medium heat territory

3. Smash time

👉 Drop the ball on the pan

👉 Smash it thin (really thin)

👉 Season immediately with COAL

4. Leave it alone

👉 This is where people mess up

👉 Let it cook 2–3 minutes

👉 You want crispy, lacy edges

5. Flip once

👉 Season again lightly

👉 Add cheese

👉 Cook another 60–90 seconds

6. Build it right

👉 Toasted bun (don’t skip this)

👉 Stack it high

👉 Keep it simple

😏 Tonya Tip:

If it didn’t make a mess…

you didn’t do it right.

💬 The Close

“Same burger…  big difference.” 🔥

👉 Tag the one who presses burgers with a spatula halfway through cooking (we need to talk)

👉 Or the one who thinks thicker = better (it doesn’t 😏)

Trust me… it needs this.

— Tonya 💛

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Tonya’s Fix - FORGE Spaghetti Sauce

🔥🍝 Tonya’s Fix: Spicy Spaghetti Sauce (FORGE) — Upgraded

“It’s cold out…

so we’re building flavor the right way. 😏🔥

🧂 You’ll Need:

The base:

1 lb ground beef or sausage

1 can crushed tomatoes (or jarred sauce)

1–2 tbsp FORGE BBQ Seasoning

Olive oil

The upgrade (this is the move):

1 small onion (finely diced)

1–2 ribs celery (finely diced)

1 small carrot (optional but recommended)

1/2 bell pepper (diced)

👉 That’s your soffritto base

Extras:

2–3 cloves garlic

Splash of red wine (optional… but you’ve got the glass already 😏)

🔥 What To Do:

1. Build the soffritto (don’t rush this)

👉 Oil in pan, medium heat

👉 Add onion + celery + carrot + pepper

👉 Cook 8–10 minutes until soft and slightly golden

👉 This is your flavor foundation

2. Add garlic last

👉 30 seconds, just until fragrant

👉 Don’t burn it

3. Brown the meat

👉 Add beef/sausage right into the soffritto

👉 Break it up, get some colour

👉 Now you’ve got depth + richness

4. Bring the heat (FORGE time)

👉 Add FORGE seasoning

👉 Let it toast in the pan for a minute

👉 This step makes the spice bloom

5. Deglaze (optional but 🔥)

👉 Splash of red wine

👉 Scrape up all the good bits

6. Sauce & simmer

👉 Add tomatoes

👉 Stir, reduce heat

👉 Simmer 30–45 minutes

(Longer = deeper flavor)

😏 Tonya Tip:

If you’re thinking about adding sugar…

you didn’t cook the soffritto long enough.

🍝 Serve It Like You Mean It

Over pasta

Fresh parm

Crusty bread (you’ve got the baguette 😉)

💬 “Same sauce…  big difference.” 🔥🍝

👉 Tag the one who still adds sugar to sauce

👉 We’re upgrading kitchens today

Trust me… it needs this.

— Tonya 💛

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Cheesy Garlic Shrimp Stuffed Shells

🧄 Cheesy Garlic Shrimp Stuffed Shells 🦐🧀

Creamy garlic shrimp stuffed inside jumbo pasta shells, covered in melty cheese, and baked until golden and bubbly 😍 This seafood comfort dish tastes like restaurant-quality heaven in every bite!

📝 Ingredients:

20 jumbo pasta shells

450 g shrimp, peeled and chopped

3 tbsp butter

4 garlic cloves, minced

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 cup heavy cream

1/2 cup cream cheese

1 tsp Italian seasoning

1/2 tsp paprika

Salt and black pepper, to taste

Fresh parsley, chopped

🍽️ Instructions:

1️⃣ Cook the Pasta Shells

Boil jumbo shells until al dente. Drain and let them cool slightly.

2️⃣ Prepare the Garlic Shrimp

In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Add chopped shrimp, paprika, salt, pepper, and Italian seasoning. Cook for 3–4 minutes until shrimp turns pink.

3️⃣ Make the Creamy Filling

In a bowl, combine ricotta, half the mozzarella, Parmesan, and cooked shrimp mixture. Mix until creamy and well combined.

4️⃣ Stuff the Shells

Fill each pasta shell generously with the cheesy garlic shrimp filling and place in a baking dish.

5️⃣ Prepare the Cream Sauce

In the same skillet, add heavy cream and cream cheese. Stir until smooth and creamy.

6️⃣ Bake Until Golden

Pour the cream sauce over the stuffed shells. Top with remaining mozzarella cheese. Bake at 190°C (375°F) for 20–25 minutes until bubbly and golden.

7️⃣ Garnish & Serve

Sprinkle with fresh parsley and extra Parmesan before serving hot.

✨ Creamy, cheesy, garlicky, and absolutely irresistible! Perfect for seafood lovers and cozy dinner nights.