Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.

Taking a bite of something comforting can mean so much when we need a moment of relief. I'm a proud #AmericanRedCrossPartner because I know that for survivors of disasters big and small, a good meal can make the world of difference. Please help by donating today at http://redcross.org/MealsWithMeaning @American Red Cross

If you’re looking for a good weeknight pasta recipe try this Creamy Cheddar & Gouda Rigatoni. It’s simple to make and can be prepped and cooked in under 1 hour. Flat Spatula: @Earlywood 12” Skillet: @HexClad Ingredients: •2 tbsp Olive Oil, not evoo •2 tbsp Unsalted Butter •1 medium Shallot, diced •2 cloves Garlic, minced •1 tbsp Tomato Paste •½ cup Chicken Stock, (½ tsp Better than Bouillon Roasted Chicken Base + Water) •3 cups Heavy Cream •½ tsp Kosher Salt, or to taste •1 tsp Black Pepper, or to taste •1 tsp Garlic Powder •1 tsp Italian Seasoning •¼ cup reserved Pasta Water •2 oz Sharp Cheddar Cheese, freshly shredded, up to 4 oz •2 oz Smoked Gouda, freshly shredded, up to 4 oz •Italian Parsley, minced for garnish •(optional) Red Pepper Flakes, to taste •Parmigiano Reggiano, to taste Instructions: 1. In a large skillet on medium heat, add in olive oil. Once the oil is hot, it can easily move around the skillet and shimmer, add in the butter. Once the butter is melted add in diced shallots. Cook the shallots for 1 minute until fragrant. Then, add in minced garlic and cook for an additional 1 minute until fragrant. 2. Add in tomato paste and mix well. Next, add in chicken stock, mix well, and bring to a simmer. Then, slowly pour in heavy cream. Frequently stir heavy cream for a couple of minutes until cream is brought to a low simmer. Once simmering add in salt, black pepper, garlic powder, and Italian seasoning. Mix ingredients well and allow sauce to simmer for about 10 minutes to slightly reduce and thicken. Periodically stir the sauce while it is simmering. 3. While working on the sauce we can boil the pasta. Cook rigatoni pasta according to the packaging. I recommend boiling 1 pound pasta in 4 quarts of water with 2 tablespoons of kosher salt until al-dente (8-10 minutes). Reserve some of the pasta water that was used to boil the pasta for a later step. 4. Once the pasta sauce has simmered down and slightly thickened, we want to add in the ¼ cup of reserved pasta water and mix in well. Remove sauce from the heat and let it cool down for 1 minute. 5. After the cream sauce has cooled down for 1 minute, add in shredded cheddar and smoked gouda cheese. Constantly stir the cheese into the sauce until it is melted. 6. Add in the cooked pasta in batches to the sauce and fold until the pasta is fully coated with the sauce. For final touches I like to add red pepper flakes, grated parmigiano reggiano, and Italian parsley. Serve and enjoy. #royaleeats

Teriyaki Chicken Skewers recipe! Ingredients: •2 pounds (907g) Chicken Thighs, sliced into chunks •1 cup (240ml) Low-Sodium Soy Sauce •¾ cup (180ml) Water, up to 1 cup •½ cup (120ml) Lite Seasoned Rice Vinegar •½ cup (107g) Light Brown Sugar, packed •3 cloves Garlic, grated, or ¾ tsp garlic powder •¼ tsp Ginger Powder, or 1-inch of fresh ginger grated #tiktokreceipecontest

One of the best things about the summer time is all of the good fruit that’s in-season. When I have a taste for something sweet, a good fruit salad always comes through. Check out recipes from my cookbook that is currently on sale for Prime Day on Amazon! (Link in bio) Fruit Salad •1 pound Pineapple, chopped •1 pound Strawberries, remove stems & chopped •12 oz Red grapes, sliced •12 oz Blueberries •4 Kiwi’s, peeled & chopped •4 Clementines, peeled and separated •1 Mango, chopped Sweet Lime Dressing • 1 tbsp (up to 1/4 cup for preference) Honey, or sweetener of choice, such as Agave, to taste •1 Lime, juiced to taste Notes: -You can adjust the amount’s of the fruits to your liking and add or subtract fruit of your choice -I recommend tasting the Honey Lime dressing before adding it into the bowl to ensure it is to your desired liking #royaleeats

Garlic Parm Roasted Potatoes recipe. Full recipe is posted below. Note: I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor. Ingredients: •2 lb (907g) Baby Yukon Gold Potatoes, sliced in halves •3 tbsp Olive Oil •1 tbsp Garlic Powder •1 tbsp Onion Powder •1 ¼ tsp Kosher Salt, or to taste •1 tsp Smoked paprika •½ tsp Black Pepper, to taste •½ tsp Oregano •½ tsp dried Thyme Leaves •½ tsp dried Rosemary •1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish •Diced chives, for garnish Instructions 1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside. 3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes. 4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer. 5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives. #royaleeats

Have you ever traveled somewhere, and the trip exceeded your expectations? Well, this was my experience visiting Napa Valley for the first time and attending the BottleRock festival. While there I listened to good music and enjoyed good food. Some of the best food I tried came from the @HelloFresh US booth. While there, they showcased demos on how to make their meals and we received samples. I loved how each dish had layers of flavor and could be cooked within short time frames. I was inspired by the meals from HelloFresh and I’m sure many more home cooks will be as well. #HelloFreshPartner

If you are looking to learn how to boil eggs, here is a step-by-step guide for soft-boiled and hard-boiled eggs. If you would like to learn more home cooking recipes, tips, and tricks, leave a comment!

Garlic Butter Steak Bites! Full recipe is posted on the Flavrs App @flavrs Now! App is available in the App Store. FREE App FREE Recipe. Search “Royale Eats” or “Garlic Butter Steak Bites” in the app for the recipe. Go check it out and let me know when you make it! #royaleeats

Sausage Fajita Pasta Full Recipe - Ingredients & Instructions are below and on my blog •1 Pound Rigatoni Pasta •2 Tablespoons Olive Oil, or neutral cooking oil of choice •1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces •2 Tablespoons Unsalted Butter •½ Medium Red Onion, sliced •½ Red Bell Pepper, or whole pepper, sliced •½ Green Bell Pepper, or whole pepper, sliced •Pinch of Salt, for onions & bell peppers •3 Cloves Garlic, minced •1 Tablespoon Tomato Paste •3 Cups Heavy Cream •½ Cup Chicken Broth •½ Teaspoon Kosher Salt, or to taste •2 Teaspoon Black Pepper, or to taste •1 Teaspoon Garlic Powder •1 Teaspoon Cumin •1 Teaspoon Italian Seasoning •1 Teaspoon Smoked Paprika •½ Teaspoon Chili Powder •¼ Cup Pasta Water, from cooked pasta •1 Cup Parmesan Cheese, shredded •Italian Parsley, minced Instructions: •Cook Rigatoni Pasta according to packaging. I recommend boiling 1 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt until Al-Dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta for later steps. •In a skillet on medium heat, add in sliced smoked sausage and cook for about 1-2 minutes on each side. We’re looking to brown the sausages on each side. Once sausage is done cooking, remove from the skillet and set aside. •For our sauce, in the same skillet that was used to cook our sausage, add in butter. Once butter is melted, add in sliced onion and cook for 1 minute. Next, add in red bell pepper & green bell pepper. Add in a pinch of salt, and cook for another minute. Then, add in minced garlic and cook for about 30 seconds. •Mix in tomato paste & chicken broth, and bring to a simmer. Begin to scrape up bits at the bottom of the skillet. •Add in heavy cream and mix in with ingredients well. Add in salt, black pepper, garlic powder, smoked paprika, chili powder and Italian seasoning and mix in well. Continuously stir sauce, slightly turn up heat, and bring sauce to a high simmer. •Once the sauce is at a high simmer, slightly reduce heat and add in ¼ cup of pasta water from cooked pasta. Mix in well, and simmer sauce for about 10 minutes to thicken. •Remove sauce from heat and let cool for about 2 minutes to continue to thicken. Next, mix in parmesan cheese. Then, toss in cooked pasta and sausage. Sprinkle on Italian parsley and additional parmesan cheese if you would like. Enjoy! #royaleeats

If you’re looking for a good dessert to make this fall, try this Apple Crisp recipe! We simmer down fresh apples in sugar, cinnamon, nutmeg, and vanilla. Then, bake with a crispy oat topping. It’s simple to make and perfect for family dinners. Ingredients are posted below. Full recipe will be on my blog as well. My cookbook, Let's Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients: •3 pounds Honey Crisp Apples, or apples of choice •Fresh Squeezed Lemon Juice from 1 Lemon •⅓ cup (72g) Light Brown Sugar •¼ cup (50g) White Sugar •1 ½ tsp Cinnamon •½ tsp Nutmeg •1 tsp Vanilla Extract •¼ cup of Unsalted Butter, (½ Stick) Cornstarch Slurry: •4 Teaspoons Cornstarch + 4 Teaspoons Cold Water Oat Topping •¾ cup (80g) Whole Oats •1 cup (213g) Light Brown Sugar •1 cup (120g) Unbleached All-Purpose Flour •1 tsp Cinnamon •½ cup Cold Unsalted Butter, diced (1 stick)

If you want to make something cozy, you can never go wrong with a good pot roast. It’s slow cooked until tender with a savory gravy. This is one recipe that I knew I had to have in my cookbook because it’s so good. My cookbook, Let’s Get Into It, is currently on sale at its lowest price on Amazon! Check it out! Ingredients are posted below. Full recipe will be on my blog as well. Dutch Oven: @Caraway Home Ingredients: •3 pounds Chuck Roast •4 tbsp Olive Oil, divided •1 tbsp Kosher Salt, for chuck roast •1 tbsp Black Pepper, for chuck roast •1 tbsp Garlic Powder, for Chuck Roast •1 medium Yellow Onion, diced •2 Celery Ribs, diced •3 cloves Garlic, minced •2 tbsp Tomato Paste •¼ cup Unbleached Flour •2 ½ cups Beef Stock • ½ tsp Kosher Salt, to taste for gravy •1 pound Baby Yukon Potatoes, sliced •1 pound Carrots, peeled & chopped •1 sprig Sage •2 sprigs Thyme •2 sprigs Rosemary •1 Bay Leaf

Welcome to The Basics! A cooking series dedicated to learning about recipes, tips, and tricks in the kitchen to improve our home cooking skills. For the first part of the series we will be learning how to cook soft-boiled and hard-boiled eggs. Learning how to make boiled eggs is foundational in the kitchen as it can be used for many recipes such as deviled eggs, potato salad, or even just eating the eggs as is. Notes are posted below and available on my blog for guided step-by-step instructions. Saucepan: @HexClad Step 1: Inspect the eggs •Inspect your eggs prior to boiling to ensure there are no visible cracks in the shell. If the eggs have cracks present, the egg whites will likely spill into the pot . Step 2: Bring water to a rolling boil •Fill a medium pot with enough water to cover the eggs by approximately ½-inch. Bring the water to a rolling boil. (Do not add the eggs in at this stage). Boiling temperature for water is 212ºF/100 ºC Step 3: Place eggs in the pot and boil for desired time to reach the desired cook. •6 minutes: Runny (Liquid Yolk and Soft White) •8 minutes: Medium yolk, slightly soft •10 minutes: Hard-boiled egg, soft in the middle •12 minutes: Hard-boiled egg with a light-fluffy yolk and firm white •14 minutes: Hard boiled egg with fluffy yolk and firm egg white. Step 4: After boiling, place eggs into cold water •The cold water bath is an important step as our eggs need enough time to allow the eggs to cool down to stop the cooking process and to allow the shell to be easily peeled off. If you remove the shell too quickly without giving the eggs time to cool, the shell will likely separate from the membrane and result in a disfigured peel. •Tap water cold if you desire the eggs to be warm, to serve warm. (About 5-7 minutes). Ice cold for at least 10 minutes for cold eggs. Step 5: Peel the eggs •After cooling down the eggs in the cold water bath, remove the eggs from water and dry off. Gently but firmly tap the eggs against a solid surface, such as a counter top, all around the egg. Gently peel the shell away from the egg. Once all of the shell has been removed from the eggs we are ready to serve and enjoy.