Chef Joan, 1814 Broadway Street, Hilton Head Plantation, SC (2025)

09/08/2025

Luscious Strawberry Lemon Cheesecake 🍋🍓🍰

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 cups sliced strawberries
16 oz cream cheese, softened
1 cup granulated sugar
3 eggs
1 cup sour cream
1 tsp vanilla extract
1 lemon, zested and juiced
Whipped cream
Fresh strawberries and lemon slices for garnish

Directions:

Preheat oven to 325°F (165°C).
Mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Arrange sliced strawberries over the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
Pour the cream cheese mixture over the strawberries in the crust.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 3 hours or overnight before serving.
Garnish with whipped cream, fresh strawberries, and lemon slices.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including cooling and chilling time)
Kcal: 320 kcal | Servings: 8 servings.

09/07/2025

Coconut Papaya Bliss Smoothie 🧡🥥🍹
Ingredients:
🧡 1 cup ripe papaya (peeled & chopped)
🍌 ½ banana (for creaminess)
🥥 1 cup coconut milk (or coconut water for a lighter version)
🍊 ½ cup orange juice (for a citrusy boost)
🍯 1 tsp honey or maple syrup (optional, for natural sweetness)
🥄 1 tbsp chia seeds (for fiber & omega-3s)
🧊 ½ cup ice (for a refreshing chill)
✨ ½ tsp vanilla extract (optional, for extra flavor)
Instructions:
1️⃣ Add all ingredients to a blender. 🌀
2️⃣ Blend until smooth and creamy. 🍹
3️⃣ Pour into a glass and sip on pure tropical bliss! 🌴✨
4️⃣ Top with shredded coconut, papaya slices, or a sprinkle of chia seeds! 🥥🍌

09/05/2025

Here’s a **delicious & refreshing Strawberry Kiwi Smoothie** recipe! 🍓🥝🥤

# # # **Ingredients:**
- 1 cup **strawberries**, fresh or frozen 🍓
- 2 **kiwis**, peeled & sliced 🥝
- ½ **banana** 🍌 (for natural sweetness & creaminess)
- 1 cup **milk** 🥛 (or almond/oat milk for a dairy-free version)
- ¼ cup **Greek yogurt** (optional, for extra creaminess) 🥄
- 1 tbsp **honey** 🍯 or **maple syrup** 🍁 (optional)
- ½ cup **ice cubes** 🧊 (for a chilled smoothie)

# # # **Instructions:**
1️⃣ Add all ingredients to a **blender** 🤖
2️⃣ Blend until **smooth & creamy** ✨
3️⃣ Pour into a **glass** 🥤 and enjoy this **fruity delight**! 😋

For a **tropical twist**, add a splash of **orange juice 🍊** or a handful of **spinach** 🌱 for extra nutrients! Want any other smoothie ideas? 😊

09/05/2025

City Chicken – A Classic Comfort Dish!
🛒 Ingredients
🥩 1 ½ lbs Chicken
🥢 6 wooden skewers (soaked in water for 30 minutes)
🥚 2 eggs
🥄 2 tbsp milk
🌾 1 cup all-purpose flour
🍞 1 cup seasoned breadcrumbs
🧂 1 tsp salt
🌶️ ½ tsp black pepper
🌿 ½ tsp garlic powder
🌿 ½ tsp onion powder
🛢 ½ cup vegetable oil, for frying
🧈 2 tbsp butter, melted (for baking)

09/05/2025

4 years ago I asked my elderly parents what they'd had for supper. Mom replied "and egg sandwich". I said "that's what you had last night". Then I asked how many nights in the last two weeks they'd had the same thing. She said "I think most of those nights". So for Christmas I've been preparing and freezing meals for them. About 30 meals. And she has them gone by mid-February. Partly it's because of will to want to cook and partly it's because they can't think of anything to fix. THIS YEAR, I'm selling my restaurant (Ponderosa Steakhouse - last one in Illinois). She LOVES the vegetable soup we serve there. They won't pay to eat there and I let them eat for free, so she's been bemoaning the fact that she won't get that soup anymore after the first of the year. So my husband and I made a batch at home and I canned it for her. It made 22 quarts! I'm excited to give these to her. (Plus the 30 freezer meals)

Credit goes to respective owner.

09/05/2025

Peanut Butter Chocolate Chip Cookie Cups

Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 cup chocolate chips (divided)
1/2 cup creamy peanut butter
1/4 cup powdered sugar

Directions:
1. Preheat your oven to 350°F (175°C) and grease a muffin tin lightly with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add in the vanilla extract and egg, and mix until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1/2 cup of the chocolate chips.
5. Scoop the cookie dough into the muffin tin, filling each cup about 2/3 full. Press down lightly to create a flat surface. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool for 5 minutes.
6. While the cookie cups cool, prepare the peanut butter filling by mixing the peanut butter and powdered sugar in a small bowl until smooth and creamy.
7. Once the cookie cups have cooled slightly, gently press the centers with a spoon to create an indentation for the filling. Let cool completely.
8. Fill each cookie cup with a generous dollop of the peanut butter mixture. Sprinkle the remaining chocolate chips on top of the filling.
9. For an optional touch, melt a few extra chocolate chips and drizzle melted chocolate over the top.
10. Chill the cookie cups in the refrigerator for 10-15 minutes to firm up, then serve and enjoy!

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 45 minutes | Kcal: 280 per serving | Servings: 8

09/05/2025

Grandma’s Irish Sugar Cookies 🍪🍀
Ingredients:
- ½ cup granulated sugar plus additional for rolling 🍚
- ½ cup powdered sugar 🍚
- 1 egg 🥚
- ½ cup butter, softened 🧈
- ½ cup vegetable oil 🛢️
- ½ tsp vanilla 🍨
- 2 cups flour 🍞
- ½ tsp baking soda 🥄
- ½ tsp salt 🧂
- ½ tsp cream of tartar 🥄

09/05/2025

Moist Lemon Yogurt Cake
This lemon yoghurt cake recipe is a traditional French lemon yoghurt cake. It has a light, tender crumb, is covered in a simple lemon syrup, and only takes minutes to come together; the best part is that it’s delicious.
Ingredients;
3/4 cup (90 grams/ 3.1Oz) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (100 grams/ 3.5Oz) granulated sugar
1 tsp lemon zest or zest of one lemon
1/3 cup (93ml) whole milk plain Greek yoghurt
1/4 cup (60ml) canola oil
1 egg large
1/2 tsp vanilla extract
Lemon Glaze;
1/2 cup (100 grams/ 3.5Oz) powdered sugar
dash of vanilla
enough lemon juice to make a runny

09/05/2025

Irresistible Caramel Chocolate Layer Cake

Ingrédients:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ cups sugar
- 1 cup butter
- 4 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup caramel sauce
- 1 cup chocolate chips
- 1 cup whipped cream

Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix flour, cocoa, baking powder, and salt in a bowl.
3. Cream butter and sugar, then add eggs and vanilla.
4. Alternate adding dry ingredients and milk to the mixture.
5. Pour into greased cake pans and bake for 25-30 minutes.
6. Cool layers, then spread caramel sauce between them.
7. Top with chocolate chips and whipped cream.
8. Drizzle with extra caramel sauce and serve.

09/05/2025

Unlock the Secret: Irresistible Caramel Cream Cheese Pound Cake!
• 1 cup unsalted butter, softened (226 g)
• 8 oz cream cheese, softened (226 g)
• 2 1/2 cups granulated sugar (500 g)
• 6 large eggs, room temperature
• 3 cups all-purpose flour (375 g)
• 1 tsp baking powder (5 g)
• 1/2 tsp baking soda (2 g)
• 1 tsp salt (5 g)
• 1 tsp vanilla extract (5 ml)
• 1/2 cup whole milk (120 ml)
• 1 cup packed light brown sugar (220 g)
• 1/2 cup unsalted butter (for caramel sauce) (113 g)
• 1/4 cup heavy cream (60 ml)
• 1 tsp vanilla extract (for caramel sauce) (5 ml)
• 1 pinch of salt (for caramel sauce)

09/05/2025

Puff Pastry Blueberry Cream Cheese Tart 🍇🥐
Flaky puff pastry, creamy cheese filling, and a sweet blueberry sauce make this dessert both delicious and easy to prepare!
Ingredients:
For the Base:
• 6 sheets of puff pastry
• 1 tablespoon melted butter (optional)
For the Cream Cheese Filling:
• 200 g cream cheese (room temperature)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk (or yogurt, optional)
For the Blueberry Sauce:
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon lemon juice

Instructions:
1 Prepare the Puff Pastry:
◦ Preheat the oven to 180°C (350°F).
◦ Roll out the puff pastry sheets slightly on a flat surface (about 4 inches in diameter).
◦ Place them on a baking tray lined with parchment paper.
◦ Optionally, brush the puff pastry with melted butter for extra flakiness.
◦ Bake for 15-20 minutes until golden and puffed up. Remove from the oven and allow to cool.
2 Prepare the Cream Cheese Filling:
◦ In a bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
◦ Add the milk or yogurt to make the cream filling softer and creamier.
◦ Chill the cream filling in the fridge for a few minutes.
3 Make the Blueberry Sauce:
◦ In a saucepan, combine the blueberries, sugar, water, and lemon juice.
◦ Stir and cook over medium heat for 5-7 minutes, until the sauce thickens.
◦ Let the sauce cool completely.
4 Assemble the Tarts:
◦ Once the puff pastry has cooled, spread the cream cheese filling evenly on top.
◦ Drizzle the cooled blueberry sauce over the cream filling.
◦ Optionally, garnish with fresh fruit and a light dusting of powdered sugar.
Chill in the fridge for 15-20 minutes before serving. Slice and enjoy!

09/05/2025

Easy Jamaican Jerk Chicken
Spicy, smoky and enticingly fragrant, this easy Jamaican Jerk Chicken is an explosion of flavors in every bite.
Ingredients;
For the Chicken
3 pounds bone-in, skin on chicken (thighs and/or drumsticks)
1 orange
1 lime
1 small red or yellow onion, coarsely chopped
4 garlic cloves, chopped
1 (2-inch) piece of fresh ginger, chopped
3 Scotch bonnet peppers, stemmed and cut in half (see notes)
4 green onions (scallions) white and green parts, coarsely chopped (plus more for garnish)
2 Tablespoons fresh thyme leaves
1 1/2 Tablespoon ground Allspice
1/2 teaspoon cinnamon powder
1 teaspoon freshly grated nutmeg
1 Tablespoon paprika
2 Tablespoons brown sugar
3 Tablespoons Soy sauce
1 tablespoon apple cider vinegar
2 Tablespoons olive oil
1 Tablespoon Kosher salt (adjust to taste)
1 teaspoon freshly ground black pepper (adjust to taste)
1-2 limes, sliced into wedges for serving (optional)
Instructions
Pat dry chicken pieces with paper towels and use a fork or small sharp knife to poke holes throughout all the pieces. This will allow the seasoning to soak in. Place chicken in a large glass mixing bowl or large zip lock bag.
Using a vegetable peeler, peel 5 (3-inch-long) strips of orange zest, then roughly chop the zest. Repeat this with the lime, but zest the whole lime. Juice half of the orange and the entire lime; add the zest and juice to the bowl of a food processor or blender.
To the food processor (or blender) add the onion, garlic, ginger, scotch bonnets, scallions, thyme leaves, allspice, cinnamon, nutmeg, paprika, brown sugar, soy sauce, vinegar, olive oil, salt and pepper. Alternatively, chop all ingredients finely by hand or use mortar and pestle.
Pour the marinade over the chicken, holding back about 1/2 cup to use for basting. Using gloves, rub the marinade into chicken; really rub it in—under the skin as well, so the chicken is well-seasoned throughout. Cover and let marinate in the fridge for at least 2 hours and up to overnight. Remove the chicken from the fridge 30 minutes before you're going to cook it.
Preheat a grill to medium-high heat. If possible leave one burner on medium low— if the chicken is browning too quickly, you can move it to that side. Clean and lightly oil the grates. Remove chicken from the marinade and discard the marinade.
Place the chicken pieces on the grill and cook for about 15 minutes, turning once every 5 minutes or so. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until internal temperature is 165ºF – 170ºF. To finish, move the chicken back onto the hot side of the grill and baste with reserved marinade, turning the pieces a few more times. TIP: You’ll want to move the pieces around on the grill to keep them from burning, and flip them often, as well.
To bake the chicken: Preheat oven to 425ºF. Place chicken pieces on a parchment-lined baking sheet. Bake until chicken is golden brown and cooked through, 40 to 45 minutes. Internal temperature should read 165ºF – 170ºF.
Garnish chicken with chopped scallions and serve with lime wedges on the side

Chef Joan

09/08/2025

09/07/2025

09/05/2025

09/05/2025

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09/05/2025

09/05/2025

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09/05/2025

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