Foodie Near Me

Foodie Near Me Homemade flavors and cozy farmhouse recipes from Jake & Emily — served with love.

02/14/2026

Thinly sliced potatoes are layered with onions and seasoned simply. Make a roux with butter and flour, whisking in milk until creamy. Stir in freshly shredded, sharp white cheddar for a melty, rich flavor. Pour the mixture over the potatoes, cover, and bake until tender.

02/14/2026

Old-Fashioned Potato Cakes
Ingredients:
- 2 cups cold mashed potatoes
- 1 large lightly beaten egg (acts as a binder)
- ¼ cup all-purpose or self-rising flour
- ½ teaspoon salt and ¼ teaspoon black pepper (adjust if potatoes are already seasoned)
- 2–3 tablespoons vegetable oil or a mix of oil and butter for frying
- Optional add-ins: 2 tablespoons finely diced onions, ¼ cup shredded cheddar cheese, or 2 tablespoons chopped green onions
Instructions: Mix: In a large bowl, combine the cold mashed potatoes, beaten egg, flour, salt, and pepper. If using, add your choice of add-ins. Mix until the ingredients are fully incorporated into a thick, stiff batter.
Form: Shape the mixture into patties that are about 2–3 inches in diameter and ½ inch thick. Tip: If the mixture is too sticky, lightly flour your hands or add an extra tablespoon of flour.
Heat: Add oil to a large skillet (cast iron works best for a crust) over medium heat until shimmering.
Fry: Place the patties in the skillet, being careful not to overcrowd it. Fry for 3–5 minutes per side, until they are deeply golden brown and crispy.
Drain: Transfer to a plate lined with paper towels to remove excess oil.
Serve: They are best enjoyed hot with a dollop of sour cream, applesauce, or extra green onions.

02/14/2026

Ultimate Creamy Seafood Pasta Buttery pasta with shrimp and garlic, finished with Italian seasonings and fresh herbs.
Ingredients:
Seafood: - 450 g of medium shrimp, deveined and with the tails removed Pasta: - 450 g of spaghetti, uncooked Aromatics: - 6–8 garlic cloves, finely minced Fats: - 60 ml of unsalted butter - Olive oil, approximately 3 tablespoons, divided Seasonings: - Italian seasoning, to taste - Freshly ground black pepper, to taste - Red pepper flakes, to taste - Fine sea salt, to taste Herbs: - Fresh herbs, optional, chopped, to taste
# Instructions:
Bring a large pot of salted water to the boil. Drizzle in olive oil and add fresh herbs if desired.
Add the spaghetti and cook until tender, about 9–11 minutes. Reserve 240 ml of pasta water.
Drain and set aside. While the pasta is cooking, rinse and pat the prepared shrimp dry.
Melt the butter in a large skillet over a medium heat.
Add the shrimp and cook until they begin to turn pink and curl, which should take about 2–3 minutes. 4. Add the minced garlic to the skillet.
Continue sautéing with the shrimp for 5–7 minutes until the shrimp are pink and opaque. 05 – Drizzle in the remaining olive oil.
Add the cooked pasta to the skillet with the shrimp. Sprinkle in Italian seasoning, black pepper, red pepper flakes and salt.
Pour in 60 ml of reserved pasta water to moisten, adding more as needed.
Toss the mixture thoroughly over a medium heat until the pasta is evenly coated and heated through. Garnish with additional fresh herbs, if desired, and serve immediately.
Notes:
Use freshly grated Parmesan and a final drizzle of extra virgin olive oil for enhanced flavour.

02/14/2026

I don't celebrate Valentine's Day in the traditional sense. Fortunately, my partner feels the same way. Instead, we show our affection by sharing spontaneous moments and odd little gifts throughout the year.

02/13/2026

My husband made this homemade crispy pork belly.
Hi! This is actually my uncle’s recipe. I was pregnant at the time, so I just told my husband what to do. First, I boiled the meat with crushed garlic, ginger, salt, and pepper for half an hour. Then, I took it out, patted it dry, salted the skin, and put it back in the oven at 200°C for an hour and a half and then at 150°C for another hour. The top becomes extra crispy, but the meat is tender and juicy inside.

02/03/2026

Save this recipe! Garlic Parmesan Chicken
These oven-baked garlic and Parmesan wings are full of flavour and always turn out crispy and crunchy. They're perfect for serving to a crowd on game day.
Ingredients:
- 2 quarts of cold water
- ¼ cup of balsamic vinegar
- 1½ tablespoons of kosher salt
- 1 bay leaf
- 1 teaspoon of Herbes de Provence, divided
- 1 teaspoon of onion powder
- 2 pounds of chicken wings
- 4 minced garlic cloves
- A pinch of kosher salt
- 2 tablespoons of olive oil
- ¾ teaspoon of ground black pepper
- ½ teaspoon of onion powder
- ¾ teaspoon of crushed red pepper flakes
- 2 tablespoons of fine breadcrumbs
- ½ cup of grated Parmesan cheese, divided

Heat the oven to 220°C. Line a baking sheet with aluminium foil and spray both sides of a wire rack with non-stick cooking spray. Set the wire rack over the baking sheet.

Bring water, vinegar, salt, bay leaf, ½ teaspoon of Herbes de Provence and onion powder to the boil in a large saucepan. Add the chicken and return to the boil. Reduce the heat to low and simmer for 15 minutes. Transfer the chicken to a cooling rack set over paper towels and leave for 15 minutes.
For the marinade, mix together 2 quarts of cold water, ¼ cup of balsamic vinegar, 1½ tablespoons of kosher salt, 1 bay leaf, 1 teaspoon of Herbes de Provence and 1 teaspoon of onion powder.
Place the minced garlic on a chopping board and sprinkle with a pinch of kosher salt. Mash the garlic and salt together until a paste forms. Alternatively, mash the minced garlic and salt together in a mortar and pestle until smooth.
In a large mixing bowl, mix together the mashed garlic and salt, olive oil, black pepper, onion powder, red pepper flakes and the remaining ½ teaspoon of Herbes de Provence. Add the par-cooked chicken wings, breadcrumbs and 1/4 cup of Parmesan cheese, and toss to coat.
Add 2 tablespoons of olive oil, ¾ teaspoon of ground black pepper, ½ teaspoon of onion powder, ¾ teaspoon of crushed red pepper flakes, 2 tablespoons of fine breadcrumbs and ½ cup of grated Parmesan cheese.
Place the chicken on the prepared baking rack and sprinkle with the remaining ¼ cup of cheese.
Bake the wings at 220°C for 20 minutes, then rotate the baking tray and turn the wings over. Bake for a further 15–20 minutes or until cooked through to an internal temperature of 165–170°F and golden brown.

Save this recipe! Garlic Parmesan ChickenThese oven-baked garlic and Parmesan wings are full of flavour and always turn ...
02/03/2026

Save this recipe! Garlic Parmesan Chicken
These oven-baked garlic and Parmesan wings are full of flavour and always turn out crispy and crunchy. They're perfect for serving to a crowd on game day.
Ingredients:
- 2 quarts of cold water
- ¼ cup of balsamic vinegar
- 1½ tablespoons of kosher salt
- 1 bay leaf
- 1 teaspoon of Herbes de Provence, divided
- 1 teaspoon of onion powder
- 2 pounds of chicken wings
- 4 minced garlic cloves
- A pinch of kosher salt
- 2 tablespoons of olive oil
- ¾ teaspoon of ground black pepper
- ½ teaspoon of onion powder
- ¾ teaspoon of crushed red pepper flakes
- 2 tablespoons of fine breadcrumbs
- ½ cup of grated Parmesan cheese, divided

02/03/2026

Prime Rib Roast

02/03/2026

The best bbq ribs
Ingredients
For the ribs:
- 2 racks of baby back ribs (about 4–5 lbs)
- 2 tbsp olive oil (optional binder)
- 1 tbsp each: kosher salt, black pepper, smoked paprika
- 1 tsp each: garlic powder, onion powder
- Hot sauce or yellow mustard (optional binder)

For the glaze:
- ½ cup honey
- 2–3 jalapeños, thinly sliced (seeds removed for less heat)
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp red pepper flakes (optional)
- 1 tbsp unsalted butter

Instructions
Prepare the ribs:
- Remove the thin membrane from the back of the ribs.
Pat the ribs dry. Rub with a light layer of olive oil or mustard as a binder.
Season generously on all sides with the spice mix (salt, pepper, paprika, garlic powder and onion powder).
Cook low and slow: Preheat your smoker to 107°C (225°F). Place the ribs on the grate, bone side down, and smoke for about 3 hours or until the bark sets.
Oven method: Preheat the oven to 150°C (300°F). Place the seasoned ribs in a foil-covered baking tray and bake for 2.5–3 hours.
Remove the ribs from the smoker/oven. Lay them meat-side down on double-thick aluminium foil.
Add pats of butter, a sprinkle of brown sugar and some honey to the foil. Wrap tightly.
Return the wrapped ribs to the smoker or oven at 135–150°C and continue cooking until tender (internal temperature of 92–96°C).
Make the glaze and serve
In a small saucepan, combine all the glaze ingredients except the butter. Simmer over a medium heat for 10–15 minutes until the mixture has thickened slightly. Stir in the butter.
Unwrap the ribs and brush the glaze on both sides.
Place the glazed ribs back on the grill or in the smoker for 10–15 minutes to set the sauce.
Leave the ribs to rest for a few minutes, then cut them into individual portions and serve.

02/02/2026

Brisket Sandwich

02/02/2026

Solution to the Problem with Holiday Ham.
Most smoked ham recipes produce dry, tough meat because they skip the brine and omit a water pan in the smoker. Without these two steps, the ham loses moisture during the long cook time—no matter how carefully you monitor temperature or apply glaze.
The Solution
Brine the ham for 12–24 hours before smoking: 1 cup kosher salt and ½ cup sugar dissolved in 1 gallon of water. Place a full water pan on the smoker's bottom rack beneath the ham. The brine locks in moisture from within; the water pan creates humidity that prevents surface drying. Cook to 160°F internal temperature, then rest 20 minutes before slicing. The result is juicy, tender meat beneath a caramelized crust.

Help yourself
02/02/2026

Help yourself

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