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Avi “Skip” Sherman
Home cook from Montreal 🇨🇦. One minute recipe music videos. Follow if you love food.

10/06/2026

Bundt Pan Nachos
Remember, what ever you put in first ends up on top.
Lightly spray the pan with cooking spray.
Use whichever ingredients you like on nachos.
375 for 15 minutes

10/02/2026

Stuffed Peppers:
6 bell peppers
1 lb lean ground beef
1 onion
3-4 garlic cloves
1 small can crushed or diced tomatoes
Seasonings (I didn’t measure): Garlic powder, onion powder, paprika, oregano, thyme
Salt & pepper
1 cup cooked rice
Handful of shredded mozzarella
Cheddar cheese
Olive oil

Cut the tops off of the pepper and remove the insides
Keep the tops and dice them up into small pieces
In an oven safe dish drizzle the peppers with olive oil and bake in the oven at 350 for 15 minutes ( this will soften them)
In a large pan , heat up some olive oil and add the garlic and onions, cook for about a minute
Add the peppers and cook for another 1-2 minutes
Add the ground beef, brown and add all the seasonings to taste
Add the tomatoes, mix well then add the rice
Combine everything and add the mozzarella
Spoon in the mixture to the peppers and top with cheddar
Broil until cheese is bubbling

09/29/2026

Hot Dog Burnt Ends

Cut up some hot dogs, enough to fill an oven safe dish
Coat with maple syrup and BBQ or cajun seasoning
Bake at 350 for 30 minutes
Add butter, BBQ sauce and sprinkle some brown sugar
Bake at 400 for 15 more minutes

09/22/2026

Jalapeno Poppers Dip

1 package of cream cheese
¼ cup mayonnaise
¼ cup sour cream
1 tsp garlic powder
Black pepper
6-8 slices of bacon, chopped
3-4 jalapenos chopped
2.5 cups shredded cheddar

In a large bowl combine the cream cheese, sour cream, mayo and seasonings
Mix to combine
Add the jalapenos and bacon (save some of each for the topping)
Add the cheddar ( save some for the topping too)
Mix to combine
Add the mixture to an oven safe dish and top with the extra cheddar
Bake in the oven for 12-14 minutes at 350
Broil for 3 minutes until the cheese is bubby
Sprinkle with the extra bacon and jalapenos
🏈

09/14/2026

Chicken Wings
Coated with a blackened seasoning and cooked low and slow on the blackstone. Drizzled with Buffalo and BBQ sauce, and some without any sauce (those were actually the best ones).

09/04/2026

Chimichurri Grilled Chicken
4 boneless chicken breasts cut into cubes
¼ cup olive oil
2 tbsp balsamic vinegar
1-2 garlic cloves minced
1 tsp oregano
Salt and Pepper

Tip: soak your wooden/bamboo skewers in water for about 30 minutes before adding the chicken ( helps prevent the skewers from burning)

For the Chimichuri
In a food processor add:
1 cup Cilantro
1 cup Italian parsley
4 cloves garlic
1 tsp red pepper flakes
2 tsp oregano
1 tbsp balsamic vinegar
¾ cup olive oil
Salt & pepper

08/23/2026

Black Pepper Chicken

For the chicken:
4 boneless chicken breasts or thighs cut into thin strips
½ tbsp soy sauce
½ tbsp chicken bouillon
Sprinkle of baking soda

For the sauce:
½ cup chicken broth
1.5 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp hoisin sauce

Plus:
4-5 Celery stalks chopped on a bias
1 chopped onion
4-5 Cloves of garlic finely chopped
1 tbsp course ground black pepper
Drizzle of sesame oil
2 tbsp neutral cooking oil
Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water

Marinate the chicken in soy sauce, chicken bouillon and baking soda and set aside
Combine all the ingredients for the sauce and set aside,
I used a coffee/spice grinder to coarsely grind the peppercorns

Heat the oil in a wok or large pan, add the garlic and let it saute for about 30 seconds,
Then add the chicken, cook until slightly browned on both sides
Make some space in the middle of the wok and add the celery and onion
Saute for another 2-3 minutes then add the black pepper and the sauce
Mix well
When the sauce starts to bubble add the cornstarch slurry and lower the heat
Finish with a drizzle of sesame oil
Serve with rice or some crispy spinach

08/12/2026

Stuffed Shells

1 box large pasta shells
1 tbsp olive oil
2 cloves of garlic slices thin
2 cups baby spinach
3 cups ricotta
1 cup grated parm
1 tbsp chopped parsley
1 egg
Zest of half a lemon
Salt and pepper
1 jar pasta sauce
1 cup shredded mozzarella

Cook the pasta to about 3-4 minutes under al dente and set aside
Preheat your oven to 400
In a pan add the olive oil and garlic then a minute later add the spinach and let it all wilt down
Set the spinach mixture aside
In a bowl add the ricotta, parm, parsley, egg, lemon zest, salt, pepper and the spinach mixture
Combined well
Cover the bottom of a baking dish with some sauce, stuff the shells with the cheese-spinach mix one by one until the dish if full, add more sauce and then cover with the mozzarella
Bake in the oven for 25 minutes covered , then broil uncovered for 5 more minutes so the cheese is all melted
Enjoy!

08/02/2026

Salsa Verde

8-10 Tomatillos
½ onion
2 Jalapeno peppers
1-2 Serrano peppers
4 cloves garlic
Salt and pepper
½ lime
Handful of Cilantro

In a hot pan add all the vegetables, keep the skin on the garlic
When the veggies are nice and charred add everything to a blender
(Remove the skin from the garlic)
Add a pinch of salt, some pepper, the lime juice and the cilantro
Blend for about 10 seconds
Enjoy!

07/26/2026

Garlic and Olive Oil Pasta

Spaghetti approx 400g
15 cloves of garlic , cut in halves and remove the center germ
¾ cup Olive Oil
¾ cup pasta water
1 tbsp fresh parsley finely chopped
generous pinch of salt
K**b of butter
(Serves 4)

Cook your pasta according to package instructions and reserve ¾ cup of pasta water
Boil the garlic for one minute, then place in an ice bath for one minute, repeat this process 3-4 times
In a blender add the garlic, olive olive oil, salt, and pasta water
Blend for about 10 seconds until the mixture is smooth
Heat a pan to low heat, melt some butter then add the blended sauce and then add the parsley, mix and add the pasta and mix against so everything is coated.
Finish with a pinch of cayenne pepper and freshly grated parm

Adresse

Montreal, QC

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