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Recipes Smoked
  • Home
  • Breakfast
  • Dinner
  • Lunch
  • Dessert
  • About Me
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Lunch

Buffalo chicken wrap with hot sauce, cheddar, and avocado in a tortilla

The Ultimate Buffalo Chicken Wrap For Quick Flavor Wins

June 18, 2025 by Harper Ava

Buffalo chicken wrap made with spicy chicken, crisp lettuce, avocado, and cheddar quick, flavorful, and perfect for lunch or dinner.

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Chicken wing wrap served on parchment with dips and herbs

Sensational Chicken Wing Wrap Recipe You’ll Crave Again And Again

June 17, 2025 by Harper Ava

Chicken wing wrap made bold, creamy, and fast. Easy recipe with spicy chicken, fresh crunch, and endless flavor options. Ready in 30 minutes.

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Golden-baked Tinis Mac and Cheese with crispy breadcrumbs and stretchy cheese pull, served in a cast-iron skillet.

Tinis Mac And Cheese Epic Tricks For 5-Star Flavor

April 2, 2025 by Harper Ava

Discover Tinis Mac and Cheese creamy, 5-star flavor with step-by-step tricks! Perfect for family dinners or viral-worthy comfort food.

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A close-up of a variety of smoked cheeses on a wooden board, featuring different textures and flavors.

Smoked Cheese Perfection: Unlock the Best-Kept Secret Today!

March 15, 2025February 19, 2025 by Harper Ava

Discover the art of Smoked Cheese with our easy, flavorful recipes. Elevate your meals with rich, smoky goodness perfect for snacks, mains, and more! Get started today.

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A close-up of a bubbling smoked queso dip in a cast-iron skillet, surrounded by tortilla chips, fresh jalapeños, and cilantro, with a smoker in the background.

Smoked Queso Recipe That’s The Life Of The Party

March 12, 2025January 26, 2025 by Harper Ava

Who doesn’t love a creamy, smoky queso that steals the show at every party? Whether you’re hosting a backyard BBQ, prepping for game-day snacks, or just craving a delicious dip

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About Me

My name’s Harper Ava. I’m 42 and I live in a cozy craftsman-style home just outside of Asheville, North Carolina, where the air smells like woodsmoke in fall and the farmers’ markets bloom with heirloom everything by spring. I’ve spent my life in kitchens, professional, makeshift, and sometimes outdoors with nothing more than fire and cast iron, driven by one simple, stubborn belief: food should make you feel something.

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