Day 1 

Skillet taco bake 

Spanish rice 

Fruit salsa 

Choc chip one sheet pan cookie

Skillet Taco Bake   serves 4-6

1 tablespoon olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 poblano pepper, chopped or Jalepeno

1 1/2 pounds ground turkey or chicken or beef

1 Tablespoon milk (optional)

2 tablespoons chili powder

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika (smoked paprika is great here if you have it)

1/4 teaspoon ground cayenne

One 14.5-ounce can fire-roasted tomatoes

1 cup frozen corn kernels

1/2 cup cooked black beans, drained and rinsed

1 1/2 cups Mexican-blend shredded cheese

Garnishes:

1 ripe avocado, pitted, peeled and sliced or Guacamole

5 scallions, white and light green parts only, sliced on the diagonal

3 to 4 tablespoons chopped fresh cilantro

Salsa, and finely shredded lettuce, Tortilla chips (Scoops work great!), for serving

Directions

Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground beef and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the milk and cook until the milk is absorbed.

Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Let it simmer a few minutes. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.

Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.

Serve right from the skillet with garnishes of avocado, scallions, and cilantro and with tortilla chips alongside.

Spanish Rice  (AKA Mexican Rice)              2 servings

2 Tablespoons oil

¼ cup chopped onion

½ teaspoon salt, ¼ teaspoon pepper or red pepper flakes

¼ teaspoon cumin

½ teaspoon oregano

1-2 cloves minced garlic

1 Tablespoon tomato paste or sauce

½ cup long grain rice (also can use Basmati)

1 cup chicken stock or water

Black beans or red kidney beans (optional)

Over medium high heat, in a medium sized saucepan, add oil. When heated through, add the onion, salt and pepper and saute until tender and translucent. Add the cumin, oregano and the garlic. Add the rice.

Saute until the rice is a light brown. Add the tomato paste or sauce. Cook for about 1 minute.

Add the stock or water and stir. Bring to a boil, cover and reduce to simmer. Let the rice simmer for 20 minutes. DO NOT UNCOVER!

After 20 minutes, uncover and taste the rice to make sure it is tender. If it is done, add the beans and mix, using a fork to fluff the rice also

 ( if the rice is not done, cover and cook for another 5 minutes or so.)

Fruit salsa

1 cup strawberries

1 medium orange

3 kiwi

1 cup pineapple

1 Tablespoon lemon juice

1 ½ teaspoons sugar

Chop all the fruit and put into a bowl.  Add the lemon juice and sugar.

Cinnamon chips

 10 Flour tortillas (8 inch0

¼ cup melted butter

1/3 cup sugar

1 teaspoon cinnamon

To make chips, preheat oven to 350*. Brush the tortillas with the melted butter. Cut into wedges.

 Combine the sugar and the cinnamon in a small bowl. Sprinkle on the tortillas. Place on a baking sheet and bake for 5-10 minutes until crisp. Serve with  fruit salsa.

Sheet pan Chocolate Chip Cookie 

3 2/3 cups minus 2 Tablespoons all-purpose flour

 3 1/2 teaspoons cornstarch

1 1/4teaspoons baking soda

1 1/2 teaspoons coarse salt

1 ½ sticks unsalted butter, room temperature

1 ¼ cups light brown sugar

1 cup plus 2 teaspoons sugar

2 large eggs

2 teaspoons vanilla extract

1 pound bittersweet or semi-sweet chocolate chips

Pre-heat oven to 350*. Line a sheet pan with parchment paper.

Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.

Using a mixer set on medium-high speed, cream butter and sugars together until light.

Add eggs, one at a time, mixing well after each one. Stir in vanilla.

Reduce mixer speed to low and add the bowl of dry ingredients and mix just until the flour disappears.

Stir in chocolate chips. Spread batter onto the sheet pan and using a spatula (or water on your hands if necessary), spread cookie mix almost to the edge of the pan. Leave about 1” on each side. Batter will spread!

Bake until golden brown but still soft, about 18-25 minutes. Transfer sheet pan to a wire rack and cool for 10 minutes. 

Day 2

Breakfast Pizza 

Sausage, Biscuit and gravy bake 

Apple Salad 

Strawberry Cheesecake Shakes

Breakfast Pizza

Ingredients

1 8- count tube of crescent rolls

1 package of sausage or bacon or ham-COOKED and fat drained

1 cup frozen hash brown potatoes- THAWED

1 cup cheddar cheese- shredded (or any type of hard cheese)

5 eggs- beaten with ¼ cup milk

Salt and pepper

2 Tablespoons grated parmesan cheese

Heat your oven to 375*. Separate crescent rolls into triangles. Place on a ungreased 12” pizza pan (NO HOLES!) with the points towards the center of the pan. Press and form the crust and the edges, sealing all the perforations.

Spoon the meat over the crust, and then sprinkle the potatoes on top of the meat. Top with cheddar cheese.

In a bowl, beat the eggs with the milk and season with salt and pepper. Gently pour the eggs over the crust, distributing them as evenly as you can. Sprinkle with the parmesan cheese.

Bake for 25-30 minutes until edges are slightly brown and eggs are cooked.

Tips- this pizza can be personalized with your choice of meat, cheese and herbs or spices.

Breakfast Pizza

Ingredients

1 8- count tube of crescent rolls

1 package of sausage or bacon or ham-COOKED and fat drained

1 cup frozen hash brown potatoes- THAWED

1 cup cheddar cheese- shredded (or any type of hard cheese)

5 eggs- beaten with ¼ cup milk

Salt and pepper

2 Tablespoons grated parmesan cheese

Heat your oven to 375*. Separate crescent rolls into triangles. Place on a ungreased 12” pizza pan (NO HOLES!) with the points towards the center of the pan. Press and form the crust and the edges, sealing all the perforations.

Spoon the meat over the crust, and then sprinkle the potatoes on top of the meat. Top with cheddar cheese.

In a bowl, beat the eggs with the milk and season with salt and pepper. Gently pour the eggs over the crust, distributing them as evenly as you can. Sprinkle with the parmesan cheese.

Bake for 25-30 minutes until edges are slightly brown and eggs are cooked.

Tips- this pizza can be personalized with your choice of meat, cheese and herbs or spices.

Awesome Apple Salad

2 green apples- cored and chopped.

2 red apples-cored and chopped.

¼ cup toasted slivered almonds or pecans-optional

¼ cup dried cranberries

¼ cup dried cherries or celery

1 cup vanilla yogurt

Lemon juice and lemon zest

Lettuce (to make cups)

In a medium size bowl, add the apples and squeeze lemon juice on them so they don’t turn brown.

Add the almonds, cranberries, cherries, and lemon zest. Stir together.

Add the yogurt and mix.

Tear the lettuce into big pieces and place it into small bowls to cover the bottoms.

Spoon the Apple salad on top of the lettuce cups.

Equipment needed: cutting board and knife, apple corer.

Strawberry Cheesecake Shakes   Makes 6

1 12 oz pkg frozen strawberries (or raspberries) THAWED!

1 3 oz pkg cream cheese- ROOM TEMP!

¼ t vanilla or almond extract

1-quart vanilla ice cream, softened

2 12oz bottles or cans of cream soda

Fresh strawberries

In a blender, combine the thawed strawberries, cream cheese, extract, ½ of the vanilla ice cream and 1 bottle or can of cream soda. Cover and blend until smooth.

Divide the blended mixture into 6 tall 16oz glasses, preferable chilled. Add a scoop of ice cream to each of the glasses. Top with remaining soda. Garnish with a strawberry on rim of glass.

Day 3 

Chicken pot pies with puff pastry 

Caesar salad 

Bruleed banana fool

Chicken Pot Pies with Puff Pastry

1 Tablespoon butter

1 Tablespoon olive oil

1/3 cup celery small dice

1/3 cup onion small dice

1/3 cup carrots small dice (or a 10 oz frozen pkg of mixed vegetables-thawed)

1 teaspoon garlic minced.

1 teaspoon thyme

½ teaspoon turmeric (optional but gives the sauce a great color)

1 ½ teaspoons Italian seasoning

2-3 cups chicken broth

1/4 cup flour

3 cups cooked shredded chicken.

½ cup cream or half and half

1 pkg puff pastry-thawed in refrigerator until ready to use.

1 egg beaten in a small bowl.

Directions

In a large skillet, add the olive oil and the butter. After the butter foams, add the celery, onion, and carrots. Sauté until the vegetables are soft and translucent. Add the garlic, thyme, turmeric, and Italian seasoning. Salt and pepper to taste.

Sprinkle the flour over the vegetables and cook for about 1 minute. Slowly add the chicken broth, stirring as you add it to create a smooth sauce. When the sauce thickens, add the cream and the chicken. Let the mixture simmer for about 5 minutes. At this point you can cool and refrigerate until ready to bake.

Heat oven to 400*. Pour the mixture into an oven safe baking pan or dish.

Lay the puff pastry on a mat and cut it to fit the top of the baking dish. Lay the pastry on top, slice some vent holes in the top and brush with a beaten egg. Bake until the puff pastry is crisp and browned.

(You can lattice the puff pastry or make individual pies-or use pie crust to make pockets) 

Caesar Salad and Homemade Caesar Salad Dressing

Servings: 6 servings

Ingredients

4 cups hearty day old bread, torn into 3/4-inch pieces

2 Tbsp olive oil

2 large Romaine hearts (or 1 head Romaine lettuce), chopped

1/4 cup finely shredded parmesan

Dressing

3/4 cup mayonnaise

1 1/2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire

4 anchovies packed in oil, drained, minced then mashed

1/4 cup finely grated parmesan

2 garlic cloves, minced (2 tsp)

Salt and freshly ground black pepper

Instructions

Preheat oven to 375 degrees F. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.

Spread bread across baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.

Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).

Place lettuce in a large bowl, pour in dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.

Serve salad immediately.

Bruleed Banana Fool   4 servings

Ingredients

4 very yellow bananas (not brown), sliced into 1/2-inch rounds.

1 tablespoon granulated sugar, plus more for dusting

8 ounces mascarpone, at room temperature

1 8oz container of Cool Whip (or homemade whipped cream)

Banana instant pudding- made according to package directions.

1/2 teaspoon vanilla extract

Kosher salt

16 butter cookies

Maraschino cherries

Directions

Place the banana slices on a baking sheet lined with nonstick aluminum foil. Dust with sugar and place under the broiler until the sugar caramelizes (or use a kitchen torch). Remove and set aside.

 In a large bowl or stand mixer, add the mascarpone and Cool Whip. Whip until fluffy, then add the vanilla with a pinch of salt and continue to whip until smooth, but firm.

Make the pudding according to package directions.

Crumble all but 4 of the cookies.

In sundae or serving glasses, add some crumbled cookies to the bottom, top with a couple spoonsful of pudding, then a few banana slices, then some of the Cool Whip mixture, and repeat until you get to the top. Add a couple of slices of banana and a whole cookie and a maraschino cherry to the top of each. Chill until ready to serve.

Day 4

Day at the Ballpark

Homemade Pretzels

Nachos with Cheese Sauce

 Chili Dogs

Summer Fruit Salad

 Cotton Candy

Homemade Soft Pretzels

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Homemade Nacho Cheese Sauce

Ingredients

▢ 2 tablespoons salted butter

▢ 2 tablespoons all-purpose flour

▢ 1 cup milk

▢ 8 ounces cheddar cheese or processed American cheese

▢ 1/8 teaspoon cayenne pepper

Instructions

Melt butter in a saucepan over medium-high heat.

Whisk in flour and cayenne pepper and cook 1 to 2 minutes.

Whisk in milk and bring to a simmer.

Reduce the heat to low and add in cheese.

Stir until cheese is melted.

The Best Hot Dog Chili Recipe

Ingredients

1 pound lean ground beef

3 cloves garlic, minced

1 small white onion, chopped

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 14.5-ounce can crushed tomatoes

1 cup beef broth

½ teaspoon cumin

¼ teaspoon garlic salt

pepper, to taste

Optional Ingredients

shredded cheddar cheese

chopped red onions

Directions

In a large saucepan, brown the garlic and onion. Cook until fragrant and light brown.

Add the ground beef and cook until there’s no more pink in the meat.

Once the meat is just cooked, add in the crushed tomatoes, beef broth, brown sugar, apple cider vinegar, cumin, garlic salt, and pepper. Stir to combine.

Let the chili simmer on medium-low and reduce for 15 minutes.

Serve the chili on top of hot dogs and garnish with shredded cheddar cheese and chopped red onions.

Summer Fruit Salad (with Honey Lime Dressing)

Ingredients

▢ 3 cups watermelon chopped

▢ 3 kiwis chopped

▢ 2 cups grapes halved

▢ 2 cups strawberries chopped

▢ 1 cup blueberries

▢ 1 cup raspberries

▢ 1 cup mango pitted and diced

▢ 2 oranges sectioned

Dressing (Optional)

▢ ½ lime juiced

▢ 1 tablespoon honey

1. Place all fruit salad ingredients in a large bowl.
2. If using, mix honey and lime and pour over fruit salad.
3. Gently toss to combine.

Funnel Cake Recipe

Ingredients

▢ 2 cups all-purpose flour (250g)

▢ 2 Tablespoons granulated sugar

▢ 1 teaspoon baking powder

▢ ½ teaspoon salt

▢ 1 cup whole milk¹ (236ml) (or more, if needed, see note 1)

▢ 2 large eggs lightly beaten

▢ ½ teaspoon vanilla extract optional

▢ Vegetable oil for frying

▢ Powdered sugar for dusting funnel cakes

Instructions

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.

In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.

While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.

Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).

Once oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.

Dust with powdered sugar and serve warm.

Repeat with remaining batter but make sure that oil returns to temperature in between batches.

Day 5

Backyard BBQ

Salad with Homemade Ranch Dressing

Cornbread Muffins

Mac and Cheese

 BBQ Sauce

Grilled Chicken Legs

 Apple Turnovers

Ranch dressing

  yeild: 2

¼ cup mayonnaise

¼ cup buttermilk

2 tablespoons sour cream

¼ teaspoon fresh chives

¼ teaspoon fresh parsley

¼ teaspoon fresh dill

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

In a chilled mixing bowl combine all ingredients and mix well. Once fully combined adjust seasoning with salt and pepper.

Sweet Cornbread

▢ ¾ cup milk

▢ ⅓ cup honey

▢ 2 large eggs, whisked

▢ 1 cup all-purpose flour

▢ 1 cup yellow cornmeal

▢ ½ cup granulated sugar

▢ 2 teaspoons baking powder

▢ 1 teaspoon Kosher salt

▢ ½ cup salted butter, melted and cooled slightly

Instructions

Preheat the oven to 350°F. Butter a 9×9-inch baking dish.

In a large measuring cup or small bowl, whisk together milk, honey, and eggs.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt with a wooden spoon. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.

Pour evenly into baking dish. Bake 30 minutes, or until a toothpick inserted in the center comes clean from the center.

Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter and honey, if desired, on top

The BEST Homemade Baked Mac and Cheese

Ingredients

• 16oz elbow macaroni, cooked (or other tubular pasta)
• 1tbsp extra virgin olive oil
• 6tbsp unsalted butter
• 1/3cup all purpose flour
• 3cups whole milk
• 1cup heavy whipping cream
• 4cups sharp cheddar cheese shredded
• 2cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2cups panko crumbs
• 4tbsp butter melted
• 1/2cup Parmesan cheese shredded
• 1/4tsp smoked paprika (or regular paprika)

Instructions

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

BBQ Sauce

Ingredients

• ▢1 ½ cups ketchup
• ▢3 tablespoons apple cider vinegar
• ▢2 tablespoons worcestershire sauce
• ▢¼ cup brown sugar
• ▢1 teaspoon paprika
• ▢¼ teaspoon cayenne pepper
• ▢1 teaspoon garlic powder
• ▢2 teaspoons onion powder
• ▢1 teaspoon salt
• ▢3 tablespoons molasses
• ▢2 teaspoons mustard
• ▢water – as needed, optional

Instructions

1. Whisk together all ingredients in a medium sauce pan. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes stirring occasionally.
2. As the sauce simmers, feel free to add a few tablespoons of water to thin sauce to desired consistency.
3. Sauce may be served immediately but if you have some extra time, cover and chill for at least 1 hour for best flavor. Enjoy!

Grilled Chicken Drumsticks

Ingredients

Chicken Drumsticks

2 lb. chicken drumsticks (legs)

1/2 cup bbq sauce choose a bbq sauce that aligns with your dietary restrictions.

2 Tablespoons olive oil

BBQ Spice Blend

3/4 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper, optional

Instructions

Make the bbq seasoning spice blend by measuring out the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (if using), and adding each to a small dish. Stir with a spoon.

Pat each chicken drumstick with a few paper towels to fully dry the skin. Drizzle the chicken with oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.

Gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides.

Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.

Charcoal grill: Create two heat zones (one with medium high heat and one with medium-low heat) by moving most of the charcoal to one side of the grill.

Begin by placing the pieces of chicken directly over the heat source, turning every few minutes as the skin browns.

Once the skin is browned and crispy, move the chicken away from the heat source, to the indirect (medium-low) heat zone. Cover and cook for about 25 more minutes, stopping halfway through to turn the chicken.

Last, brush each piece of chicken with the bbq sauce.

Check the internal temperature to ensure the chicken is cooked to 165°F  (~74°C), then serve immediately!

Apple Turnovers

Ingredients

▢ 2 batches pie crust dough I recommend using my easy pie crust linked here, it doubles well!

▢ 4 (795 g) apples peeled and diced into pieces no larger than ½” (about 1.75lbs before peeling/coring/dicing)

▢ ⅔ cup light brown sugar firmly packed

▢ 2 Tablespoons (42 g) unsalted butter

▢ 2 teaspoons cornstarch

▢ ½ teaspoon ground cinnamon

▢ ½ teaspoon vanilla extract

▢ ⅛ teaspoon salt

▢ 1 large egg + 1 teaspoon water for egg wash

▢ 2 Tablespoons coarse sugar for sprinkling, optional

Vanilla Glaze

▢ 1 cup (125 g) powdered sugar

▢ 1-2 Tablespoons milk

▢ ¼ teaspoon vanilla extract

Instructions

Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.

Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.

4 (795 g) apples, ⅔ cup light brown sugar, 2 Tablespoons (42 g) unsalted butter, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon salt

Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.

Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.

½ teaspoon vanilla extract

Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.

2 batches pie crust dough

Using a pizza cutter or sharp knife, neatly cut dough into 4 ½” squares and transfer to a parchment paper lined baking sheet. Repeat with remaining half of dough (note: you will need to gather the scraps and re-roll them out to make all 10 turnovers).

Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.

1 large egg + 1 teaspoon water

Portion about 1½ Tablespoons of filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.

Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.

2 Tablespoons coarse sugar

Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.

Allow to cool before topping with icing (if desired).

Vanilla Glaze

Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.

1 cup (125 g) powdered sugar, 1-2 Tablespoons milk, ¼ teaspoon vanilla extract

Drizzle glaze over cooled turnovers, and enjoy.

Blackened Salmon

 Cheese & Portabella Mushroom Ravioli with Butter Herb Sauce

Fettucine with Alfredo

 Mediterranean Layered Salad

 Sticky Toffee Pudding with Ice Cream

Blackened Salmon Fillets

Ingredients

1 tablespoons ground paprika

1/2 tablespoon ground cayenne pepper

1/2 tablespoon onion powder

1 teaspoons salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground black pepper

1/8 teaspoon dried thyme

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

2 salmon fillets, skin and bones removed

1/4 cup unsalted butter, melted

Directions

Mix paprika, cayenne pepper, onion powder, salt, white and black pepper, thyme, basil, and oregano together in a small bowl.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the spice mixture.

Heat 2 tablespoons melted butter in a large, heavy skillet over high heat. Add salmon and cook until blackened, 2 to 5 minutes.

Lift fillets, add remaining melted butter to the skillet, and flip fillets into the butter. Cook until the other side is blackened and fish flakes easily with a fork, 3 to 5 minutes.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Alfredo Sauce

• 1/4cup butter, cut into large cubes or slices
• 1 cup heavy whipping cream
• 1 clove garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 1 cups freshly grated Parmigiano-Reggiano cheese

1. Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
2. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
3. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
4. Stir in the parmesan cheese just until melted and the sauce is smooth.
5. Take off the heat and toss with cooked fettuccine noodles (or your favorite pasta.)
6. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta.)

Portabella Mushroom and Cheese Ravioli

yield: 20-24 Ravioli

1/3 cup ricotta cheese, strained

1 large portabella top, grilled, pureed and drained

¼ cup parmesan cheese, grated

¼ teaspoon garlic, minced

1 oz egg, beaten

¼ teaspoon sea salt

Pinch ground black pepper

1 recipe fresh pasta dough

Warm water and silicone pastry brush

Split pasta dough into 4 equal pieces. Roll the pasta dough into. Fold edges before rolling so pasta sheets are roughly rectangular in shape

Using a 3 ½ inch round cookie cutter, cut as many pasta disks from 2 of the 4 pasta sheets as possible, leaving as little scrap as you can. If dough is still moist and pliable, knead trimmings into a ball, flatten one end and repeat the process to create another sheet and repeat cutting.

Place ½ spoonful of cheese/spinach stuffing off center on each dough round, careful not to overstuff or ravio;I will not close. Once all disks have been filled, brush uncovered edge with water using a silicone pastry brush and carefully fold in half making a half-moon. Use a fork to crimp edges to seal. Set aside on a rimmed baking sheet dusted with semolina flour.

To cook, bring a pot of generously salted water to a full rolling boil. Add all pasta at once, waiting 20 seconds before stirring gently. As ravioli cooks it will float to the top. Cook until all ravioli is floating and water begins to return to a boil, about 4-5 minutes. Gently pour contents of pasta pot into a colander, or 2 separate colanders if it is a large amount of ravioli so they do not get compressed. Drain for 1 minute and transfer to mixing bowl with half of marinara sauce.

Serve onto warmed dinner plates and ladle with desired amount of remaining sauce. Garnish with chopped parsley and freshly grated parmesan cheese and serve immediately.

Mediterranean Layered salad

yield: 2 servings         

Dressing:

¼ cup extra-virgin olive oil

1 teaspoon lemon juice

1 tablespoon chopped fresh parsley

½ teaspoons honey  

1 tablespoon red wine vinegar

1 teaspoon oregano

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

Salad:

2 cup2 romaine lettuce, chopped

¼ cup garbanzo beans

¼ cup cherry tomatoes, halved  

¼ medium cucumber, ¼ inch diced   

¼ cup marinated artichoke hearts, drained and quartered

2 thin slices medium red onion  

¼ cup pitted Kalamata olives, coarsely chopped  

2 tablespoons feta cheese, crumbled

In a small mixing bowl, combine lemon juice, red wine vinegar, oregano honey, red pepper flakes and parsley. Whisk to combine. Drizzle olive oil into bowl as slowly as possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until emulsified and continue pouring remaining oil. Taste and season with salt and pepper

Divide lettuce between two chilled salad plates. Divide hummus, spooning over greens. Arrange tomato halves in a single layer on hummus, then a layer of cucumber. Sprinkle olives over cucumber and then a layer of artichoke quarters. Arrange onion slices over artichoke hearts.

Drizzle with lemon dressing and garnish with crumbled feta cheese. Serve immediately.

Sticky Toffee Pudding

Cake:

7 oz medjool dates (approximately 7-10 dates)

¾ cup boiling water

1 teaspoon baking soda

5 tablespoons unsalted butter, softened

2 tablespoons unsulphured molasses

⅓ cup brown sugar, packed

2 large eggs*, at room temperature

1 teaspoon pure vanilla extract

1 ¼ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Toffee sauce:

½ cup unsalted butter

¾ cup heavy cream

¾ cup brown sugar, packed

2 teaspoons unsulphured molasses (teaspoons, not tablespoons)

pinch salt

½ teaspoon pure vanilla extract

Instructions

Cake:

1. Preheat oven to 350°F.
2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
3. Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
4. In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
5. After the dates have soaked for 20 minutes, mash or puree the datesalong with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
6. Grease ramekins** or a 12-count muffin tin (see note for an 8×8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Toffee sauce:

1. In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Assembly and serving:

1. While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
2. Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
3. Serve the cakewarm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

Beef Wellington

Gnocchi with Alfredo Sauce

Caesar Salad

Creme Brulee

`

Caesar Salad with Garlic Croutons

Yield: 2 servings

2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes

1 tablespoon oil

1 teaspoon garlic, minced or powder

¼ cup olive oil

1 tablespoon Italian parsley, chopped

½ cup grape tomatoes split lengthwise

1 large egg yolk

1 small anchovy filet or ¼ teaspoon anchovy paste

Juice of ½  lemon

1 teaspoon fresh garlic, minced

½ teaspoon Dijon mustard

1 head romaine lettuce, chopped

Sea salt and pepper to taste

In a bowl combine bread, oil and garlic. Toss to combine then place in oven at 350”F for 15 minutes or until golden brown. Time will differ depending on size of sliced bread.

In a small bowl combine, 1 teaspoon minced garlic, egg yolk, lemon juice, mustard, and anchovy. Stir to combine well. Slowly pour in olive oil while vigorously whisking. Once all oil is added, taste and adjust seasoning with salt and pepper. in the same bowl toss rest of salad ingredients and serve.

Fresh Potato Gnocchi

yield: 2 servings

1 pound russet potatoes, firmly pressed and then riced

½ -3/4 cups all-purpose flour

1 large egg, beaten

1 teaspoon fine sea salt

Kosher salt for pasta water

Preheat oven to 400 degrees

  Pierce each potato 3 times with a fork and bake on baking sheet at 400 degrees for 35-50 minutes, depending on size of potatoes. Use a fork to test potatoes and return to oven if still hard in the center. Remove from oven when done.

  While potatoes are still very hot, split each and cupping in a clean towel over your hand, scoop insides into a small mixing bowl. Measure 1 cup potato then scoop potatoes into a potato ricer and press through.

  Add beaten egg to riced potatoes, mix well, then sprinkle flour into mixture and mix with a wooden spoon until cohesive dough forms. Dough will cool significantly during mixing. Turn dough onto a clean work surface or silicone mat and knead by hand until smooth. If the dough is sticky, add flour 1 tablespoon at a time until dough is only slightly tacky.

Let sit for 10 minutes.

  Roll dough into a ball, then using both hands, roll it into a cylinder. Continue to roll until the dough is a rod ½ inch in diameter. Using a bench scraper, cut dough into ½ inch long chunks, lightly dusting with flour if necessary to prevent sticking. Pick up each piece and lightly roll it down a textured gnocchi board onto a lightly floured baking sheet. Gnocchi should all be of similar size for even cooking.

  Generously salt water and bring to a low boil (water should be as salty as seawater). Add all gnocchi at once for even cooking. When gnocchi floats and water returns to a boil for 1 minute, strain through a colander for 2 minutes, then sauce and serve immediately.

Alfredo Sauce

• 1/4cup butter, cut into large cubes or slices
• 1 cup heavy whipping cream
• 1 clove garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian Seasoning
• 1/4 teaspoon Kosher salt (not table salt)
• 1/4 teaspoon pepper
• 1 cups freshly grated Parmigiano-Reggiano cheese

1. Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
2. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
3. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
4. Stir in the parmesan cheese just until melted and the sauce is smooth.
5. Take off the heat and toss with cooked fettuccine noodles (or your favorite pasta.)
6. (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta.)

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 sheets prosciutto

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 400F

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard and wrap in prosciutto.  Lay puff pastry out and add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 15-20 minutes depending on the desired temperature.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.

Bacon Pear Salad with Parmesan

Chicken Breast with Onion Bacon Jam

Loaded Twice Baked Potatoes

Elvis Ice Cream Sandwich

 Bacon Pear Salad with Parmesan Dressing

  Yield: 2

2 cups chopped leaf lettuce

2 cups chopped fresh kale

1 medium pears, thinly sliced

½ cup shredded pepper jack cheese or goat cheese

2 bacon strips, cooked and crumbled

1 cup croutons

Parmesan garlic dressing:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/8 teaspoon pepper

2 to 3 tablespoons milk

In a bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Combine lettuce and kale. Top with pears, croutons, pepper jack cheese and bacon. Toss to coat and serve.

Onion Bacon Jam

Ingredients

4 slices thick-cut bacon, diced

1/2 yellow onion, finely chopped

1/2 large shallots, diced

1/2 teaspoons garlic, minced

3 Tablespoons light brown sugar

1 Tablespoon (85 g) maple syrup

2 Tablespoons apple cider vinegar

1/4 teaspoon chili powder, optional, but highly recommended

Instructions

In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.

Place the cooked bacon onto the lined plate. Set aside.

Leave about 2 tablespoons of bacon grease in the pan, carefully removing the rest.

To the pan, add the onion and diced shallots. Reduce the heat to medium-low. Cook until the onions and shallots are caramelized, 15-20 minutes, stirring often.

Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.

Simmer for 7-10 minutes, or until the mixture has thickened. It should be about the consistency of a jam.

Serve warm or cold, but you may want to warm slightly if it has been refrigerated.

Oven Baked BBQ Chicken

• 2 Tablespoons brown sugar
• 2 Tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (Optional)
• 4 chicken Thighs

Combine all the ingredients for the rub in a bowl and mix.  Coat the chicken in the rub and place on a tray.

Baking chicken thighs at 400°F (204°C) typically takes about 25-30 minutes, depending on the thickness of the thighs and whether they are bone-in or boneless. Here’s a simple guide:

1. Preheat your oven: Set it to 400°F (204°C).
2. Prepare the chicken thighs:
   • Pat them dry with paper towels.
   • Season with salt, pepper, and any desired herbs or spices.
3. Arrange the thighs:
   • Place them on a baking sheet or in a baking dish, skin-side up.
4. Bake:
   • Boneless thighs: Bake for approximately 20-25 minutes.
   • Bone-in thighs: Bake for around 25-30 minutes.
   • Check for doneness by using a meat thermometer. The internal temperature should reach 165°F (74°C).
5. Rest and serve:
   • Let the chicken thighs rest for a few minutes before serving.  Top with the bacon jam.

Remember to adjust the cooking time based on the specifics of your oven and the size of the chicken thighs. Enjoy your deliciously cooked chicken!

Twice-Baked Loaded Potatoes

2 russet potatoes

2 teaspoons olive oil

½ cup sour cream, plus more for serving

2 tablespoons unsalted butter, melted

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup shredded cheddar cheese, divided

½ cup scallions, thinly sliced, divided

2 strips bacon, cooked, crumbled yield: 2

Preparation

Preheat the oven to 400˚F (200˚C).

Rub each potato with 1 teaspoon of oil and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Bake for 10 minutes.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

Elvis Ice Cream Sandwich

delightful treat that pays homage to the King of Rock and Roll. Here’s how you can make your own version of this creamy concoction:

Ingredients:

• 12-16 soft peanut butter cookies
• 2 medium ripe bananas, mashed
• 5 strips of cooked bacon, finely chopped
• 3 tablespoons pure maple syrup
• 1 pint (2 cups) vanilla ice cream, softened
• 8 ounces semi-sweet melting chocolate
• 1 tablespoon coconut oil
• Sea salt (optional)

Instructions:

1. Prepare the Ice Cream Filling:
   • In a medium bowl, stir together the softened vanilla ice cream, mashed bananas, chopped bacon, and maple syrup. Mix until all the ingredients are thoroughly combined.
2. Assemble the Sandwiches:
   • Take two peanut butter cookies and spread a generous scoop of the banana-bacon ice cream mixture onto one cookie.
   • Top with another cookie to create a sandwich.
3. Freeze the Sandwiches:
   • Place the assembled sandwiches on a baking sheet lined with parchment paper.
   • Freeze for at least 1 hour or until firm.
4. Melt the Chocolate:
   • In a microwave-safe bowl, melt the semi-sweet chocolate and coconut oil together. Stir until smooth.
5. Dip and Coat:
   • Dip each frozen sandwich into the melted chocolate, coating it completely.
   • Return the coated sandwiches to the parchment-lined baking sheet.
6. Optional Sea Salt Finish:
   • Sprinkle a pinch of sea salt over the chocolate-coated sandwiches for an extra flavor boost.
7. Chill and Serve:
   • Place the sandwiches back in the freezer for about 10 minutes to set the chocolate.
   • Serve chilled and enjoy the sweet, salty, and indulgent flavors!

Remember, this Elvis-inspired dessert is a hunka, hunka frozen goodness that’ll have you singing its praises!

Savory Beer Cheese Dip served with Pretzel Bites

Stuffed Beef Tenderloin

French Onion Baked Potato

Chocolate Chunk Caramel Gelato

Savory Beer Cheese Dip served with Pretzel Bites

Yield: 2

¼ cup butter

¼ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 cup milk

⅔ cup beer

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

2 cups sharp cheddar shredded

1 cup gruyere or swiss cheese, shredded

Pretzel bites for serving

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.

Reduce heat to low, add cheeses, and stir just until melted and smooth.

Serve warm with soft pretzels.

French Onion Baked Potato

Yield: 2

2 russet potatoes

Oil

Salt and pepper

FOR THE SOUP

2 tablespoons butter

2 medium onions, thinly sliced

2 sprigs thyme or 1 teaspoon dried

1/4 cup red wine

1 tablespoon flour

2 garlic cloves, minced

1/2 cup beef broth

½ cup shredded Gruyère

Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Meanwhile, make onion soup filling: In a pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized.

Remove thyme (if using fresh) and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant. Add in broth and bring to a simmer. Let simmer until thickened slightly. Turn heat off, Season with more salt and pepper to taste.

When potatoes are tender, cut top off of potato and scoop potato filling out into a bowl. Leaving the potato skin intact. Mash potato and pour in half of soup mixture and ¼ cup cheese. Mix to combine. Place mashed potatoes back into potato skin and top with remaining soup and cheese. Place in oven and bake for 7-10 minutes or until cheese is melted. Serve.

Sautéed Green Beans with almonds and Parmesan

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

1 tablespoon vegetable oil

1 tablespoon extra-virgin olive oil

½ teaspoon garlic, minced

¼ cup parmesan

¼ cup almonds slices

Sea salt and ground black pepper

Prepare small saucepan of lightly salted water to blanch beans

Prepare ice bath

To blanch beans:

  Bring a small saucepan of lightly salted water to a boil. Add beans and cook for 3-5 minutes until beans are bright green and tender but not mushy. Drain and transfer to ice bath until fully cooled and set aside.

To cook beans:

  Add 1 tablespoon oil to medium skillet and heat until oil shimmers. Add garlic and sauté for 1 minute, just until garlic is lightly browned and fragrant. Add beans and sauté stirring occasionally until fully cooked. Taste and adjust flavor with salt and pepper.

Garnish with shaved parmesan and almonds

Stuffed Pork Tenderloin

Yield: 2

1 Pork tenderloin, butterflied and pounded

oil

¼ onion, minced

4 mushrooms, minced

2-4 cloves garlic minced

¼ cup dried fruit

¼ cup panko

Fresh or dried Thyme to taste

Fresh or dried sage to taste

¼ cup sherry

Butchers twine

¼ cup Marsala

½ cup red wine

2 tablespoon butter

Salt and pepper to taste

Lay out pounded pork on parchment paper. Season with salt and pepper, set aside.

In a large skillet drizzle in some oil over medium high heat. Add onions and mushrooms. Cook until mushrooms have cooked down. Add garlic, dried fruit, panko, thyme and sage. Cook until fragrant. Add sherry and cook until all liquid has dissipated. Turn heat off. Spoon mixture onto both pieces of beef. Roll and tie with butcher’s twine. In the same large skillet over medium high heat add some more oil add beef to pan and sear until internal desired temperature is reached. and add Marsala and red wine. Deglaze pan and cook until liquid is half. Add butter, once melted season with salt and pepper then serve.

Mushroom “Salad” Saute

4T Butter

1 shallot- jullienned

1 clove garlic mined

1 C mushroom- quartered or 1/4” dice

S&P

1T fresh herbs- thyme, tarragon, sage, oregano, parsley [ not dill] + pinch for finish

Pinch of saffron

2 oz Brandy

2T lime or lemon juice

2T Water

1/2T fish sauce

In Pan over medium low heat melt butter and add shallots & garlic- season with S&P – saffron and herbs. When shallots start to show translucent on the edges add mushrooms and increase heat to medium – sprinkle w salt

Once mushrooms have released liquids and look somewhat dry add brandy, lemon juice, water and fish sauce. Increase heat so that liquid boils. Reduce liquid by half.

Taste and adjust seasonings [ probably needs some pepper] and finish with a pinch of some parsley, basil or tarragon.

Chocolate Chunk Caramel Gelato

  Yield: 10

 1 can sweetened condense milk

½ cup caramel

2 cups heavy cream, whipped

1 cup caramel chocolate, chopped

In a bowl combine condense milk, caramel and whipped cream. Mix to combine, add into ice cream machine. Turn until frozen and smooth. pour into a bowl and fold in chopped caramel chocolate. Eat now or store in freezer.