Rolling With the Punches

What do you do when it seems like things are not working in your favor? Often times when things get rough, it’s natural to want it stop. We just want things to always be how they usually are, but unfortunately life does not work that way. However, I can assure you that regardless of what it looks like, that very thing that is happening in your life right now will make you better and stronger. I’ve realized in life there are some things you will just have to endure, but when things get rough know that it is only temporary and it is just a season of your life. So don’t pray and ask God to get you out of it, pray and ask God for the strength to get you through it. The things that God are trying to teach you in this season will be beneficial to you at some point in your life and it is preparing you for the next level. So don’t try to avoid adversity because it’s apart of life. Just keep rolling with the punches and trust the process.

With love,

Chef Johnene Joy

Beef Tip Po-Boy w/ French Onion Jus


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Beef Tip Po- Boy w/ French Onion Jus

By Chef Johnene Joy
Feeds 2
Cook Time 20-25 minutes
Read previous post for french onion soup recipe!
Au Jus-French Culinary Term for “With Juice”
So you have leftover french onion soup huh? I have a quick an easy meal to put these leftovers to use!
½ loaf French Bread
½ stick of unsalted butter
2 slices of gouda (provolone or swiss would work)
1 pound of grass fed beef tips ( this is what I used doesn’t have to be grass fed)
¼ cup of caramelized onions from the french onion soup
½ cup of french onion soup
Olive Oil
Chopped Parsley for garnish
Salt and Pepper to taste
  1. Put oven on the high-broiler setting. Get a medium sized skillet smoking hot! Once the skillet is hot add a little olive oil and beef tips and salt and pepper for taste. Cook beef tips for about 7-8 minutes and then set aside. It will still have a little pink in the middle of the beef tips, but if you prefer it to be more well done then cook a little longer.
  2. Slice french bread in half and then cut both in half horizontally. Get a large skillet heated and add butter, then add the slices of bread face down (if you can’t do all it once just do it one at a time). Give it about 3-4 minutes or until it has a golden brown color. Once it is toasted remove from skillet and add beef tips to one side of bread for each po boy. Then add cheese over the beef tips, put on a sheet pan and put in the broiler. Remember stay close to the oven because it won’t take long!
  3. While you’re waiting on the cheese to melt put leftover french onion soup in the microwave for about 1 minute and 30 seconds. By this time the cheese should be perfectly melted and ready. Scoop out onions from soup and add on the other slice of the bread that didn’t go in oven or you can put it on top of the cheese and beef tips. Then take the juice from french onion soup and place on the side for dipping! You can cut it in half or eat it whole , it’s up to you. Enjoy!!!

French Onion Soup !

French Onion Soup Recipe

By Chef Johnene Joy
Feeds 6-8


1 stick of unsalted butter
3 Large White Onions
2 sprigs of fresh thyme
1 bay leaf
2 quarts of beef stock
2 teaspoons of dry sherry
1 tablespoon of worcestershire sauce
½ tablespoon of salt
½ tablespoon of black pepper
1 loaf of french bread(You will only use half) 
4 Slices of Gruyere Cheese (if you can’t find gruyere, gouda or swiss cheese is fine)
4 Slices of Provolone Cheese
½ cup of Shaved Parmesan Cheese
Salt and Pepper to taste
Olive oil
Chopped Parsley for garnish



  1. Preheat oven to 425. Peel and slice all onions (more on the thin side). Then slice french bread about an inch thick and then set aside. Once the onions have been sliced get a nice size skillet heated and then add the stick of butter. Once the butter has melted add the sliced onions and a dash a salt and pepper. You want to cook down the onions on a medium- high heat, you want to get them caramelized, so this may take 30-35 minutes. Give the onions a good stir every few minutes until they are caramelized and tender.
  2. Once the onions are done, transfer them into a soup pot. Add the beef stock, bay leaf, thyme, sherry, worcestershire sauce salt and pepper and let simmer for about 35 minutes stirring occasionally. While that’s cooking put bread on a sheet pan drizzle with olive oil and then put in the oven until they are golden brown (About 7-8 minutes). Once the bread is finished take it off the baking setting and put the broiler setting on high.
  3. Once the soup is done taste it to see where it’s at with flavor. Then  add the ½ tablespoon of salt and the ½ tablespoon of black pepper. Get a bowl (make sure it’s a bowl that can go in the oven) and ladle the soup almost to the top. Then add a piece of the toasted french bread and then the cheese you want on yours (I used a little of each for mine).  Put bowl on sheet pan and put in the oven until the cheese is golden brown. It won’t take long so don’t walk away from oven. Once it’s out garnish with parsley and enjoy! Be careful it will be very HOT!!
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The Perfect Egg!

Do you believe there’s a way to make the perfect boiled egg? This was a question that was asked to me by my culinary instructor, Chef Frank Brigsten. It was my very last semester in culinary school and when he asked that I answered “no” because I honestly thought that was impossible. Now I know who ever is reading this is thinking, “It’s just an egg, gees!.” LOL. However I really thought it wasn’t possible.  I mean I knew how to boil an egg, but I never really knew how to  consistently boil THE PERFECT EGG. That night in class we made deviled eggs with huge boiled shrimp. After all these years I FINALLY learned how to boil the PERFECT egg! Once you learn this, your eggs will come out perfect every time. First you get your eggs in a small pot (pot size may vary depending on how many eggs you are boiling), then add cold water. Place on the stove at a medium-high heat and once the eggs start to boil start a timer for EXACTLY 5 minutes! Once the 5 minutes are up remove from heat and let the eggs sit in the water for an additional 5 minutes. In the meantime, get an ice bath (ice and cold water) together for the eggs. Once the 5 minutes are up place the eggs in the ice bath. This will completely stop the cooking process. Let them sit in the ice bath for a few minutes and then peel. The eggs should be easy to peel and perfect. I remember telling my culinary instructor, “My last semester in culinary school and I finally learn to boil the perfect egg thanks to you!” lol, we both laughed. Now you won’t ever have to worry about your eggs being overcooked or too hard to peel because you now have the knowledge you need to boil THE PERFECT EGG! Thanks for reading!