Pasta with Lemon Creme Sauce

Butternut Squash Pasta Carbonara

 Pasta with Pesto

Strawberry Spinach Salad

 Chocolate Pot De Crème

Fresh pesto

yield: 2 servings

12 large fresh basil leaves

2 cloves garlic,

½ cup olive oil

¼ cup parmesan

Salt and pepper to taste

Place everything into food processer and blend until smooth, serve over pasta

Strawberry Spinach Salad Recipe

Homemade Strawberry Spinach Salad Recipe. Packed with strawberries, raspberries and blueberries with walnuts and brie on a bed of spinach and homemade dressing, this salad is crazy amazing.

Servings: 4 servings

INGREDIENTS

5 oz fresh spinach

1/2 cup blueberries

3 oz raspberries

4 oz strawberries, halved

3/4 cup cubed brie

1/2 cup walnuts

INSTRUCTIONS

Prepare the recipe for homemade poppy seed dressing.

In a bowl add the spinach, blueberries, raspberries, strawberries, Feta cheese, and walnuts.

Drizzle salad with the homemade poppy seed dressing. Gently toss to combine and serve

immediately.

Poppy Seed Dressing

Servings: 4 servings

1½ Tbsp balsamic vinegar

3 Tbsp olive oil

¼ tsp Dijon mustard

1 garlic clove, minced

2 tsp mayonnaise

1 Tbsp honey

1 tsp poppy seeds

Salt and pepper

Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.

 whisk dressing vigorously until ingredients are combined.

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.

Lemon cream sauce

  yield: 2

1 cup heavy cream

1 lemon zested and juiced

¼ cup white wine

½ cup grated parmesan

In a large skillet over medium heat combine all ingredients and cook until thickened.

Season with salt and pepper then serve over pasta

 Butternut Squash Pasta Carbonara with Rosemary Bacon

  Yield: 2

1 pasta recipe, prepped, rolled out and cooked

½ cup pasta water

½ cup butternut squash mashed

2 tablespoons fresh thyme leaves

Red pepper flakes to taste

Salt and pepper to taste

2 cloves garlic, minced

4 slices bacon chopped

2 tablespoon chopped fresh rosemary

1/2-1 teaspoon cayenne pepper

2 teaspoons honey

2 large egg yolks

1 cup grated parmesan cheese, plus more for serving

2 tablespoons butter

In a pan over medium high heat add bacon and begin to cook. Cook for 3 minutes then add rosemary. Allow to cook until bacon is to desired crispiness then turn heat off and remove bacon from pan. Add thyme, garlic, and cayenne pepper to pan. Stir in butternut squash, cheese, honey and egg yolks. Slowly add pasta water while stirring. Add cooked pasta and butter to pan and toss to coat. Season with salt and pepper, toss in bacon and serve.

Chocolate pot de crème

  yield: 8

3 cup heavy cream

2 cups semi sweet chocolate

4 egg yolks

3 tablespoon sugar

½ stick butter

¼ teaspoon salt

Whipped cream for serving

Pre heat oven to 300”F

Over a double boiler melt, heavy cream, chocolate, butter, sugar, and salt. Stir until fully melted and fully combined. Temper the egg yolks by slowly adding the hot mixture.  When about a 1/3 has been added you can now add it to the chocolate mixture.

Pour evenly into ramekins and pour 1 inch of hot water into a sheet tray along with ramekins. Place in oven for 30-35 minutes.

Once finished chill for 3 hours before serving.

Beef Tenderloin and Scallops

 Twice Baked Potato

Mixed Berry Romaine Salad

Creme Brulee

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Romaine and Berry Salad with Vinaigrette

yield: 2 servings

½ head Romaine lettuce, rinsed and cut in ½ inch slices

½ cup mixed berries

1 tablespoon champagne vinegar

3 tablespoons extra-virgin olive oil

¼ teaspoon fresh thyme, minced

3 tablespoons walnuts roughly chopped and lightly toasted.

1 teaspoon Italian parsley, minced

1 teaspoon honey

Sea salt and ground black pepper

  In a small mixing bowl, combine champagne vinegar, honey and thyme. Whisk to incorporate and add parsley. Pouring in the slowest steady stream possible, drizzle olive oil into bowl while whisking vigorously. If oil begins to pool, stop pouring and whisk until incorporated and oil is used. As emulsion forms, dressing will thicken and will not separate. Taste and adjust flavor with salt and pepper.

  Dry Romaine thoroughly. Using tongs, place a mound of lettuce on a chilled salad plate. Arrange sliced strawberries on top of lettuce and sprinkle with walnuts. Drizzle dressing over salad and serve immediately.

Scallops

  Yield: 2

6 scallops

Oil

4 tablespoons butter

 On a paper towel, lay scallops down and dry well..

In a small skillet over medium heat add oil. Once shimmering add scallops and allow to cook for 2-3 minutes. Flip and cook for 30 seconds.

Remove scallops from skillet.

Add butter to pan and brown, pour over scallops.

 Rosemary Crusted Beef Tenderloin with Garlic Herb Compound Butter and Asparagus

  Yield: 2

2 (6-ounce) Filet Mignon steaks, about 1 1/2 inch thick

1 tablespoons oil

2 tablespoon butter

1 teaspoons kosher salt

fresh ground pepper

fresh chopped parsley or dry –for garnish-

FOR THE GARLIC HERB BUTTER

1/4 cup butter softened

1 teaspoon fresh rosemary

½  tablespoon fresh thyme

1 garlic cloves minced

ASPARAGUS

1 bundle of asparagus

1 tablespoon oil

1 teaspoon complete seasoning

Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper place asparagus, oil and seasoning. Cook for 10 minutes.

Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip  cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F

In a small bowl add butter, herbs, and garlic and mix until combined.

Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve with asparagus and garnish with fresh parsley and pan juices.

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.

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.

Roasted Blackberry Tenderloin

Cheesy Horseradish Potatoes

Balsamic Roasted Vegetables

Toffee Brownie Trifle

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Beef with blackberry sauce

Yield 2:

Beef tenderloin

Salt and pepper

 oil

Blackberry Sauce

1/2 cup red wine

1/4 cup roasted blackberries

2 tablespoons blackberry jam

¼ cup beef stock

2 tablespoons butter

Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.

Remove from pan and add red wine, roasted black berries, jam, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.

Toffee Brownie Trifle

  Yield: 8

1 (18 ounce) package brownie mix (9×13 pan size)

2 1⁄2 cups cold milk

1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding

1 (3 1/2 ounce) package instant white chocolate pudding

8 ounces Cool Whip

2 -3 Heath candy bars, chopped (can also use packaged toffee bits)

Prepare and bake brownies as directed on package.

Cool completely, and then cut into 1-inch cubes.

Beat milk and pudding mixes on low speed 2 minutes.

Fold Cool Whip into pudding.

Place 1/2 brownies into dish, cover with 1/2 pudding mixture.

Repeat layers.

Refrigerate until needed.

Sprinkle top with Heath bits just before serving.

Nick’s Supernatural Brownies

1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces

1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces

1 cup/200 grams firmly packed dark brown sugar

1 cup/200 grams granulated sugar

1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)

1/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cups/about 200 grams pecan or walnut pieces, divided (optional)

9×13 pan

1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
3. Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
4. Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
5. Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
6. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
7. Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.

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.