Kia Ora, Mates! I am Joey, the Quarantine Cook. I am in New Zealand, and this evening, my New Zealand Mum, Claire Carson is making mussel fritters. I hope you guys enjoy this episode, and the fritters as much as I do!

Kiaora, Everyone! I am Joey, The Quarantine Cook, And I am in Whanganui, New Zealand With my beautiful friend, Raewyn Hamblyn! It is so gorgeous here, And with all this magnificent scenery and prehistoric green landscape, there is an abundance of wonderful food! S Raewyn and I are going to cook her Chicken Pie With New Zealand Button Mushrooms, along with some fresh organic tarragon honey glazed carrots, organic broccolini, and mashed potatoes. Then, we are having a New Zealand Apple Sponge for dessert! I hope you all enjoy this episode as much as we did cooking for it! Enjoy! And a special shoutout to our Special Dinner Guests, Keith Hamblyn, And, Of course the one who always makes this Journey possible, Shane Carson!

Hi, everyone! Tonight, I am bringing you my Cooped Up Imprisoned Chicken Parmesan And Languishing Linguine! I think I am full already, and I have not even cooked yet. I may add some steamed broccoli, just so it sounds lighter. Well, let’s get started! You will need a large sauce pan, or a deep skillet with a lid, a pot to cook your pasta, and a huge appetite! Oh, and if we are going to add the broccoli, you will need one more medium sauce pan with a lid. Cooped Up Imprisoned Chicken Parmesan And Languishing Linguine: Ingredients: *2 x .75 lb. organic skinless, boneless chicken breasts *1 1 lb. can of Italian peeled tomatoes *1 24 oz. jar of marinara sauce *1/2 cup of grated Italian cheeses *1/2 tsp. fresh or dried oregano or parsley *1/2 tsp. salt *1/2 tsp. pepper *1 1/2 cups bread crumbs *1 large organic free range egg *2 ozs. whole milk *1 clove fresh garlic *1/2 cup chopped organic onion (whatever kind you prefer) *1/2 cup chopped organic mushrooms *1/4 cup olive oil *1/2 lb. uncooked linguine *1 bundle of whole organic broccoli Directions: In a medium bowl or plate, add dry bread crumbs, salt, and pepper; fold mixture together. In a small bowl, add egg and milk; whisk ingredients together. Salt both sides of your chicken breasts; lay them to the side temporarily. In a large sauce pan or deep skillet, add chopped mushrooms, onions, oregano or parsley, garlic, and olive oil. Sauté on med-high heat until they brown a little. Take your chicken breasts, dip them in your egg and milk mixture; then, bread each side of both with bread crumbs, and place them in your sauce pan/skillet. Cook for 15 minutes. Flip the chicken breasts over, and continue cooking for another 15 minutes (both sides of your breaded chicken should be slightly browned. Add your peeled tomatoes( drained) and marinara sauce to the sauce pan/skillet. Turn burner to medium heat and cook for another 20-25 minutes (Check the internal temperature to make sure your chicken is done; it should be 165 degrees F. In center of breast for 15 seconds, or slice into center of chicken breast to make sure it is cooked thoroughly.). While your main dish is cooking, bring 2 cups of water to a boil in another sauce pan, throw your pasta and a dash of olive oil into the pan, and cook your pasta on medium high heat until the pasta is tender (Drain and add a dash more olive oil into pasta.). Also, add your already cut broccoli into a medium sauce pan with 1 cup of water, and cook on high for 15 minutes (with the lid on so your broccoli can steam). The pasta and broccoli should be ready about the same time. Then, you are ready to put it all together and serve. Mangia! Til next time!

Good morning, friends! This morning, I am starting off with my favorite part of breakfast, fresh strong coffee. Now, lets amp up!

Good Evening, ladies and gentleman. Tonight I am cooking my Mom’s stuffed bell peppers, garlic mashed potatoes, and roasted organic carrots and broccoli. Normally, I would serve this meal with a red wine, but I had a bottle of Sattui Winery Moscato opened already; So, there we are. Enjoy! Ingredients: Stuffed bell peppers: *4 bell peppers (whichever color/s you prefer) *2 lbs ground beef *2 large organic eggs *1/2 cup onion chopped *1/4 cup tomato sauce *1 tablespoon Worcestershire sauce *1 cup of finely crushed crackers ( I usually use Saltines, but tonight I used Matzos) *1/2 teaspoon finely grated nutmeg *1/2 teaspoon finely grated sage *salt and pepper to taste Garlic mashed potatoes: *4 medium to large russets (or whatever kind of potato you prefer) *1/4 clove of freshly grated garlic *4 tablespoons butter *1/4 to 1/2 cup of whole milk (or skim if you prefer) *salt and pepper to taste Roasted organic carrots and broccoli: *2 large organic sliced carrots *1 large head of broccoli (cut in 1/4s)

Hey, Ladies and Gentlemen, Happy Easter! Today, I am making My Momma’s Deviled Eggs. I hope you all enjoy them! You will need a large pot to boil your eggs. My Momma’s Deviled Eggs: Ingredients: *9-12 (depending on how many you want to make) large organic free range eggs *1 cup mayonnaise *1 teaspoon yellow mustard *2 tbsps dill relish (or sweet relish, if you prefer) *salt to taste *pepper to taste *1 tbsp cayenne pepper Directions: On stovetop, add your eggs and 2-2 1/2 cups of water to your pot. Turn burner on high , and bring pot to a boil for 10-15 minutes. Turn off burner, and put your eggs in to a large bowl of ice water and allow to cool for 5 minutes; While your eggs are cooling, prepare most of your filling: Add mayonnaise, mustard, relish, salt, and pepper into a large mixing bowl. Next, blot your eggs dry, and shell them. Cut each egg down the center longways, and add the cooked yolks to your filling. Place your emptied egg halves onto an egg platter or plate. Blend your ingredients of you filling together thoroughly. Spoon the filling mixture into each boiled egg half. Dust the tops of your filled eggs with cayenne pepper. Set your deviled eggs into the fridge until you are ready to serve them. Enjoy!