When I was a baby my dad put me to sleep by blasting Despacito

I've never broken a bone

Ingredients:

200 g Dijon mustard

1/2 teaspoon paprika powder

salt and pepper 

6 chicken breasts

6 sliced thick cut bacon (or around 80 g), diced

1 cup dry white wine

80 g heavy cream

thyme (3/4 tablespoon)

Instructions:

Mix 120 g of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.

Fully coat each chicken thigh in the mustard mixture. Place in the fridge for a minimum of 2 hours. 

When ready to cook, add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until crispy and mostly done.

Add the chicken to the skillet and brown both sides for 10 minutes. The chicken doesn't need to be all the way done. 

Add the wine to the skillet.

Whisk in the remaining dijon and the heavy cream and toss in the thyme, salt if needed.

Reduce the heat to low, cover the pan and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.

Original recipe

Ingredients:

4 bananas (as ripe as possible)


4 tablespoon vegetable oil


1 egg


½ cup sugar


1 teaspoon vanilla extract


1½ cups all-purpose flour


1 teaspoon baking powder

1 teaspoon baking soda


¼ teaspoon salt


1 teaspoon cinnamon

250 g mascarpone (or 750 g)

500 g ricotta (or none)

150 g sugar

1 tablespoon vanilla extract

170 g raspberries, pureed

180 ml milk

1 tablespoon gelatin powder (could use a bit more)

Instructions:

Preheat the oven to 180°C.

In a large bowl, mash the bananas with a kitchen spoon or spatula (basically anything which isn't metal).

Add in the oil, egg, vanilla, and sugar. Stir until combined.

Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.

Pour the banana bread batter into a springform pan and bake for 30-40 minutes or until the top is set.

In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.

Pour raspberries, whisk.

Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.

Quickly stir until gelatin is dissolved, about 5 minutes.

Pour the gelatin mixture over the cream cheese and whisk again until smooth.

Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.

Original recipe (I added the raspberries and more sugar and ricotta because it seemed to be way more tasty)

Ingredients:

2 -3 cups strong plunger espresso coffee, cooled to room temperature

3 tablespoons of white rum

2 eggs, separated

1/4 cup sugar

250 g cream cheese

vanilla extract

1 cup cream (36% or higher fat)

250 g ladyfingers

cocoa powder

Instructions:

Beat the egg yolks and sugar with electric mixers until the mixture goes pale and thick.

Add mascarpone and beat until combined.

Add vanilla.

Whip the cream until stiff peaks hold, and fold gently into the egg mixture. Spatula is recommended.

Beat the egg whites to soft peaks in a perfectly clean metal bowl.

Fold the whites into the cream.

Put the coffee and liquer in a bowl, and diip biscuits in coffee one at a time. Layer in your dish, covering the whole bottom.

Place half of the mascarpone mix on top and spread out.Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.

Smooth the surface, then dust with cocoa.

Refrigerate for at least 2 hours.

Original recipe