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Main course: Pan-Fried Pork Chops

Prep Time: 15 minutes
Cook Time: 30 minutes



Cutting board or large plate

1 tablespoon



Paper towels


Large nonstick frying pan or cast-iron skillet


2 ½ inch thick bone-in pork chops

¼ cup olive oil

½ tsp sea salt

½ tsp freshly cracked peppercorn

1 lg onion

4 Tbsp Libon Gourmet Seasoning


  1. Pat your chop dry

  2. Brush olive oil on a side

  3. Sprinkle salt and crack pepper

  4. Then brush 1 tbsp of Libon Gourmet

  5. Repeat on each side

  6. Add onion slices on top

  7. Allow to marinade

  8. Add 1/3 of olive oil

  9. Heat your pot over medium-high heat

  10. Place your chop and allow to pan fry

  11. When it starts sizzling lower your fire

  12. Cook each side for 6 to 10 mins depending on your pot

  13. Cook until they reach 145F

  14. Put aside and allow chops to rest

  15. Serve with vegetables or any starch of your choice. (Fried plantain is a great choice)

Main course: Haitian Soup Joumou Pumpkin Soup

Prep Time: 30 minutes
Cook Time: 2 hours




Large Soup Pot



Large spoon


Cutting board

Colander or big bowl


2 pkg of smoked pork neck

½ Lg Squash head Peeled and cut in med cubes

1 Lg leek

1 lg turnips peeled and cut small cubes

1 Scotch bonnet hot pepper or habanero pepper

4 stalks of celery

1 juice of fresh lime

½ Lg green cabbage head medium cut

4 potatoes peeled and cut in small cubes

1# bag of freshly sliced or mini carrots

1 lg white onion

½ bag Fedelini pasta

5 tbsp Libon Gourmet seasoning

1 tbsp fine pikliz

Salt and pepper to taste


  1. In a crockpot put your 2pkg of smoked pork neck with 4 cups of cold water put 15 min in steamer and allow to cook. Remove from the broth and set aside.

  2. Strain the broth and put aside

  3. In Crock Pot place the pumpkin with 2 cups of water and steam for 8 minutes

  4. Remove from crockpot a puree in the blender and put aside

  5. Now all your vegetables should be cut and washed.

  6. Use large soup pot place all your cut vegetables remaining water bring to boil and cook vegetables. Cook fork tender.

  7. Place the cooked meat and pumpkin puree.

  8. Add the 5 Tablespoon Libon Gourmet Seasoning and the 1 tablespoon pikliz, and add the juice to one lime and bring to boil

  9. Add your pasta last and let cook, add your hot pepper and allow to simmer

  10. Add salt and pepper to taste

Main Course: Pan-Seared Strip Steak

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving: 2



Cutting board


Measurement spoons


Large cast iron pan

Paper Towel


2 -12 ounce Steak

2 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon crack peppercorn

2 tablespoon Libon Gourmet Seasoning


  1. Pat dry your steak

  2. Brush olive oil, sprinkle salt and crack pepper

  3. Brush Libon seasoning

  4. Repeat on each side

  5. Let steak rest and allow for the meat to marinade

  6. Heat large cast-iron skillet over high heat

  7. Add remaining olive oil place steak and listen to sizzling sound.  Cook 6 minutes each side until nicely browned. 

  8. Remove steaks from pan. Let stand 8 minutes

  9. Serve with a healthy salad or any other vegetable or starch of your choice