Ingredients: 

• 1 lb. macaroni elbows

• 1 lb. Open Nature Australian Grass-Fed ground beef

• 1 1/2 tbsp. McCormick taco seasoning

• 2 cans Juanita's Nacho Cheese Sauce, medium heat (15 oz.)

• 1 cup half & half

• 16 oz. Mexican shredded cheese blend (reserve about 1/2 cup for garnish)

• 1 medium tomato, diced

• 2 tbsp. chopped fresh cilantro

• 2 large, chopped green onions

• 2 tbsp. diced jalapeños (canned or fresh)

• 6 corn tortillas

• 1 cup vegetable oil

• 1 tsp. kosher salt

Steps:

1. Using a large knife or pizza cutter, slice the tortillas into 1/2 " wide by 2" long strips.  Heat the oil on medium heat in a medium saucepan.  Fry the tortilla strips in batches, until golden brown.  Remove from the oil with a slotted spoon and transfer to a dish that's lined with a paper towel.  Sprinkle with salt as soon as they come out of the oil.  Set aside until ready to use.

2. Bring a large pot of heavily salted water to a boil.  Add the macaroni elbows, boil for about 7 minutes until al dente, drain and set aside.

3. Heat a large skillet to high heat. Add the grass-fed beef and season with the taco seasoning. Cook on high heat for 7-10 minutes, breaking it up as it browns and cooks through.  Remove from heat and set aside until ready to use.

4. In a medium saucepan, add the nacho cheese sauce, half & half and shredded cheese.  Heat on medium heat, stirring occasionally until the sauce is smooth, creamy and warm.

5. Add the macaroni to a very large mixing bowl.  Stir in the cheese sauce and the cooked ground beef until combined.

6. Transfer to a large serving bowl and top with additional cheese, chopped tomatoes, green onions, cilantro and diced jalapeños.  Serve immediately.

Ingredients:

For the Chicken:

• 3 large, boneless, skinless chicken breast, cut into quarters

• 2 cups flour

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. cayenne pepper

• 1 tsp. salt

• 1/2 tsp. pepper

• 2 cups buttermilk

• 64 oz. vegetable oil for frying

   

   

For the Waffles:

• 2 cups Bisquick mix

• 1 egg

• 2 tbsp. vegetable oil

• 1 1/3 cups of milk

• 1/2 tsp. salt

• 1/2 tbsp. fresh chopped rosemary, plus a few sprigs for garnish

• 1/2 cup local honey

• non-stick cooking spray

Steps:

1. Make the Waffles:  Preheat oven to 250 degrees.  Mix together the Bisquick, egg, vegetable oil, milk, salt and rosemary.  Whisk together until mixture is smooth.  Spray a pre-heated waffle iron generously with non-stick cooking spray and spoon the waffle mixture into the waffle iron.  Follow manufacturer instructions for cooking waffles.  When cooked, place them in a warm oven until ready to serve.

2. Make the chicken: Heat the vegetable oil in a large dutch oven to 325 degrees.  In a large mixing bowl combine the flour, garlic powder, onion powder, cayenne pepper, salt and pepper.  Whisk until combined.  Pour the buttermilk into a large bowl.  Pat the chicken dry with a paper towel and dredge it through the seasoned flour.  Shake off the excess, then dip it in the buttermilk, then return it to the seasoned flour until coated.  Place on a large plate until ready to fry.  Repeat until all the chicken is coated.  Place the chicken in the heated oil 4-5 pieces at a time and fry for 6-8 minutes until internal temperature reaches 165 degrees.  Remove from oil with a slotted spoon and place on a plate that's been lined with a paper towel.

3. To serve: Place two of the waffles onto a serving dish.  Top with 2-3 pieces of the chicken.  Top with fresh, local honey and garnish with fresh rosemary.

Ingredients:

• 1 lb. spicy breakfast sausage

• 2 cups whole milk

• 3 tbsp . butter

• 3 tbsp. flour

• salt/pepper

• 2 1/4 cups biscuit mix (Bisquick)

• 2/3 cup buttermilk or whole milk

Steps:

1. Make the biscuits: Preheat oven to 450 degrees.  Combine the biscuit mix and the buttermilk in a large mixing bowl until a soft dough forms.  Roll it out onto a floured surface and cut round biscuits with a 3" biscuit cutter or a drinking glass.  Place them onto a cookie sheet and bake at 450 degrees for about 8 minutes until golden brown.  Remove from heat and allow to cool slightly before serving.

2. Make the gravy: Heat a large skillet on high heat and add the sausage.  Cook until browned, about 7-10 minutes.  Remove from the skillet with a slotted spoon and transfer to a bowl that's lined with a paper towel.  Reserve the drippings, reduce the heat to medium, and add the butter and flour.  Stir until a soft roux is formed and stir in the milk.  Heat on medium heat and stir until a thick gravy forms.  Add the sausage back in, season with salt and pepper to taste, stir until combined.

3. To Serve: Place 2 biscuits on a serving plate.  Smother with gravy and serve!

Ingredients:

• 16 oz. Simply Fruit Punch juice drink

• 4 oz. cup fresh lime juice (about 6 limes)

• 10 oz. good quality silver tequila

• 4 oz. triple sec

• 6 oz. fresh raspberries

• kosher or margarita salt

• 4 fresh lime wedges

Steps:

1. Fill a large pitcher halfway up with ice. Add the fruit punch, lime juice, tequila and triple sec.  Stir until combined.  Stir in the raspberries.

2. Pour the salt onto a small plate. Wet the tops of 4 large margarita glasses and dip the edges in the salt.  Pour the mixed margarita evenly into the four glasses.  Garnish with a fresh raspberry and a lime wedge.  Serve immediately.

Ingredients:

• 16 oz. fresh apple cider

• 8 oz. Captain Morgan's Spiced Rum

• 2 oz. Fireball Whiskey

• 1/4 tsp. Pumpkin Pie Spice

• 4 Fuji apple slices

• 4 fresh mint sprigs

• 4 cinnamon sticks

Steps:

1. In a medium saucepan combine the apple cider, rum, whiskey and pumpkin pie spice.  Heat on medium heat for 5 minutes until warm.  Pour into 4 individual cups or glasses.

2. Garnish each glass with an apple slice, a mint sprig and a cinnamon stick.  Serve immediately.

Ingredients:

• 1 lb. Open Nature grass-fed ground beef from Safeway

• 1 tbsp. chopped fresh rosemary

• 1 large garlic clove, minced or pressed

• 1/4 tsp. each, salt and pepper

• 2 cups frozen potatoes O'Brien

• 4 tbsp. olive oil or butter

• 2 cups shredded mild cheddar cheese

• 3/4 cup heavy cream

• 8 strips of thick, center cut bacon, chopped

• 1 large jalapeno pepper, thinly sliced

• 4 large Hickman's eggs (Cardinals packaging preferred!)

• 4 cheddar jalapeno Kaiser rolls

• non-stick cooking spray

Steps:

1. Heat a large skillet to high heat.  Add the bacon and cook on high heat for 7-10 minutes until browned and crispy.  Drain with a slotted spoon and transfer to a plate that's lined with a paper towel.  Set aside until ready to use.

2. In a large mixing bowl, combine the ground beef, rosemary and garlic.  Season with salt and pepper.  Mix with your hands just until combined.  Form 4 patties and set aside until ready to cook.

3. Heat a large skillet to high heat.  Add half of the olive oil or butter (2 tbsp.) and the frozen potatoes.  Cook on high heat for 7-10 minutes until browned and heated through.  Set aside until ready to serve.

4. In a medium saucepan, combine the shredded cheese and heavy cream.  Heat on medium heat and stir continuously until melted and smooth.  Reduce heat to warm and stir occasionally until ready to serve.

5. Heat an additional skillet to medium heat.  Add the remaining oil or butter and add the eggs, one at a time.  Cook on medium heat until whites are cooked through and yolks are sunny side up.  Remove from oil and set aside until ready to build burgers.

6. Heat a grill or grill pan to medium-high heat.  Spray with non-stick cooking spray.  Add the burgers and cook on medium-high heat for 3-4 minutes on each side, or until desired level of cooking is achieved.  Slice the buns in half and place the open ends on the grill for 1 minute to toast.

7. To build the burgers:  Place the bottom halves of the buns on a serving dish.  Add the burgers, then top evenly with the potatoes.  Sprinkle each with bacon, then spoon the cheddar sauce over the potatoes and bacon.  Add a few slices of fresh jalapeño and place an egg on top.  Place the top half of the bun on top and serve immediately.

Burgers:

Ingredients:

• 1 lb. Open Nature grass-fed ground lamb

• 1/2 cup feta cheese crumbles

• 1 tbsp. fresh flat leaf parsley, chopped

• 1 tbsp. fresh mint, chopped

• 1 clove of fresh garlic, minced

• 1 egg

• 1/4 tsp. each, salt and pepper

• 2 cups fresh spinach leaves, stems removed

• 4 slices fresh tomato

• 4 Kaiser rolls

Tapenade:
Ingredients:

• 1 roasted red bell pepper

• 1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)

• 9.5 oz jar pitted Kalamata Olives, drained

• 2 tbsp. Capers

• 2 tbsp. fresh chopped Parsley

• 2 large basil leaves

• 1 scallion, chopped

• juice from 1/2 lemon

Steps:

1. Make the tapenade:  Add the roasted red pepper, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor.  Pulse until items are roughly chopped.  Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.

2. Heat a grill or grill pan on high heat. In a large mixing bowl, add ground lamb, feta, parsley, mint, minced garlic and egg.  Season with salt and pepper.  Mix with your hands until well combined.  Form four burger patties with the meat mixture.  Grill on high heat for 5-6 minutes on each side, until desired level of cooking is achieved. Remove from heat and set aside.

3. Place the buns on the grill face down for 1 minute to toast.  

4. Assemble the burgers: place a few spinach leaves the bottom layer of the buns, top with a slice of tomato, a burger patty and then about  1/4 cup tapenade.  Add top layer bun and Serve immediately.

Ingredients:

• 4 pretzel sub or hot dog rolls

• 4 Johnsonville original bratwurst links

• 2 cups shredded pepper jack cheese

• 3/4 cup heavy cream

• 1 large poblano pepper

• 6-8 slices thick cut bacon, chopped

Steps: 

1. Heat a grill or grill pan to high heat.  Add the brats and the poblano pepper. Cook the poblano pepper for about 2 minutes, until partially blackened and blistered.  Turn over and cook for another 2 minutes.  Remove from the heat, allow to cool slightly give it a rough chop.  Set aside until ready to use.  

2. Cook the bratwurst links on the grill for about 10 minutes, turning every 3-4 minutes, until cooked through and browned.

3. Heat a large skillet to high heat and add the chopped bacon.  Cook on high heat for 7-10 minutes until the bacon is browned and crispy, stirring occasionally.  Remove from the heat with a slotted spoon and transfer the bacon to a bowl that's lined with a paper towel.  Set aside until ready to serve.

4. In a small saucepan, add the cheese and cream.  Stir on medium heat until it becomes a thick, stringy cheese sauce.  OH YEAH!  Keep warm until ready to use.

5. To build the brats: open the pretzel rolls lengthwise and place a brat into each roll.  Spoon the cheese sauce on top of the brats, and top the cheese sauce with the roasted poblano and the bacon.  Serve immediately!

Ingredients:

• 4 Vienna Beef hot dogs

• 4 large egg or brioche hot dog buns

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1/2 medium yellow onion, diced

• 8 oz. Smithfield diced ham

• 1 cup shredded cheddar cheese

• 2 tbsp. olive or vegetable oil

Steps:

1. Add the oil to a large skillet and heat on high heat.  Add the ham, peppers and onions and cook on high heat for 3-4 minutes until slightly browned and softened. Keep warm until ready to serve.

2. Heat a grill or grill pan to high heat.  Add the hot dogs and cook on high heat for 7-10 minutes, turning every 3-4 minutes until browned and heated through.

3. Open the buns lengthwise and place them on the grill, face down for about 1 minute to toast them.  Place a hot dog in each of the buns, then top each of them with the ham/peppers/onions mixture.  Sprinkle the cheese on top, allow it to melt for just a minute and serve.

Ingredients:

• 2 cups ground ginger snap cookies or graham crackers

• 1/4 cup butter (1/2 stick), melted

• 3 bricks (8oz. cream cheese), softened

• 1 tbsp. vanilla bean paste

• 6 egg whites

• 1 1/2 cups granulated sugar

• 3 tbsp. all-purpose flour

• 16 ounces frozen, dark sweet cherries

• 1/2 cup packed brown sugar

• 1/4 teaspoon ground cloves

• 1 tbsp. chipotle peppers in adobo sauce

• 2 tablespoons corn starch, dissolved in 2 tbsp. cold water

Steps:

1. Preheat oven to 300 degrees. Cover the outside of a 9" springform pan tightly with aluminum foil to prevent leaking. Place the pan in the center of a large roasting pan and set aside.

2. For the crust: In a blender or food processor, grind the cookies or graham crackers into a fine powder. Transfer to a large mixing bowl and stir in the melted butter until combined.  Transfer the mixture to the bottom of the springform pan and press it down with your fingers until it is packed evenly.

3. For the cheesecake: Using a stand mixer fitted with the whisk attachment, combine the cream cheese, egg whites, granulated sugar, vanilla extract and flour. Mix on medium speed for about 1 minute, until combined, smooth and creamy. Transfer the mixture to the springform pan and spread evenly over the crust. 

4. Center the filled springform pan in the bottom of the roasting pan and place it in the center of the oven. Add enough warm water to the roasting pan (I use a tea kettle) to come up halfway around the springform pan. Bake in the oven at 300 degrees, uncovered for about 90 minutes, until the center is soft set, and just a bit wabbly. Remove from the oven, remove the springform pan from the roasting pan and cool the cheesecake in the springform pan on a wire rack.

5. For the topping: In a medium saucepan, combine the cherries, brown sugar, cloves and chipotle pepper. Bring to a boil, stirring constantly as the temperature comes up and the sugar melts. Reduce the mixture to a simmer and let it cook for about another 5 minutes. Add the dissolved corn starch, stirring vigorously as the mixture thickens, about 30 seconds. Remove from the heat and allow it to cool for about 10 minutes before topping the cake.

6. When the cheesecake is cooled, carefully remove the side panel of the springform pan (don't remove the bottom of the springform pan from the cheesecake). Transfer the cheesecake to a serving dish. Top the cake with the chipotle cherry topping, allowing it to run over the sides a bit. Refrigerate until ready to serve.

Ingredients:

• 2 cans peach pie filling

• 1 vanilla (yellow) box cake

• 1 stick of butter

• 1/2 tsp. cinnamon

Steps:

1. Preheat oven to 375 degrees.  Generously butter the bottom and sides of a 9" cast iron skillet.  

2. Spread the peach pie filling out evenly over the bottom of the pan.

3. Pour the vanilla cake mix over the top of the pie filling.  Sprinkle the cinnamon evenly on top of the cake mix.

4. Cut the remaining butter into small cubes and place them evenly over the cake mix.

5. Place in the oven and bake at 375 degrees for 35-40 minutes until browned and bubbly. Remove from the heat and allow to cool before serving with vanilla ice cream.

Ingredients:

• 6 Flour Tortillas

• 1 tbsp. butter, melted

• 2 cups shredded Mexican blend cheese

• 1/2 cup refried beans

• 6 slices of bacon, chopped

• 1/2 cup shredded lettuce

• 1/4 cup pico de gallo

• 1/4 cup sour cream

• 4-5 slices of fresh avocado

• 1/4 cup queso fresco crumbles

Steps:

1. Preheat oven to 375 degrees.

2. Heat a large skillet to high heat and add the chopped bacon.  Cook on high heat for 7-10 minutes until browned and crispy.  Remove bacon from the drippings with a slotted spoon and transfer to a dish that's lined with a paper towel.  Set aside until ready to use.

3. Brush the bottom and sides of a cast iron skillet with melted butter and place a tortilla in the bottom. 

4. Spread 1/4 cup of the shredded cheese evenly over the tortilla and place another tortilla on top.

5. Spread 1/4 cup of the refried beans evenly over the tortilla and place another tortilla on top.

6. Spread the bacon on top of the tortilla, then another 1/4 cup of the cheese and place another tortilla on top.

7. Spread 1/4 cup of the refried beans evenly over the tortilla and place another tortilla on top.

8. Spread 1/4 cup of the shredded cheese evenly over the tortilla and place another tortilla on top.

9. Brush the top tortilla with butter.  Bake in the oven at 375 degrees for about 15 minutes, until the top tortilla is golden brown.  Remove from the heat, allow to cool for about 5 minutes and top with shredded lettuce, sour cream, pico de gallo, sliced avocado and queso fresco before cutting and serving.

Ingredients:

• 2 tubes of Pillsbury bread stick dough

• 2 tbsp. butter

• 1/2 cup marinara sauce

• 2 cups shredded mozzarella cheese

• 1/2 lb. sweet or mild Italian sausage

• 1/4 cup white onion, chopped

• 1/4 cup  green bell pepper, chopped

• any other desired pizza toppings

Steps:

1. Preheat oven to 375 degrees.

2. Heat a large skillet to high heat and add the sausage.  Cook on high heat  for 7-10 minutes until  browned and cooked through, breaking the sausage up with a spatula as you cook.

3. Butter the bottom and sides of a 9" cast iron skillet.  Unroll the breadstick dough and place them around the bottom and sides, completely covering the skillet.  Par bake the dough for about 10 minutes, remove from heat and allow to cool slightly.

4. Spread the marinara sauce over the bottom of the dough.

5. Add 1/2 of the shredded cheese, then the rest of the desired toppings.  Add the rest of the cheese and return the pizza to the oven for another 10 minutes to melt the cheese and finish cooking the dough through.  Remove from heat and allow the pizza to cool for about 5 minutes before cutting and serving.

​

For the Chicken: 

Ingredients:

• 3 large chicken breasts

• 2 tbsp. vegetable oil

• 1/2 large green pepper, seeded and chopped

• 1 large poblano pepper, seeded and chopped

• 1/4 red onion, chopped

• 1 large can mild green enchilada sauce

• salt and pepper

Steps:

1. Heat the oil to high heat in a large skillet.  Add the chicken and season with salt and pepper.  Sear the chicken on both sides for 3-4 minutes, until golden.  Transfer the chicken to a crock pot.  Add 1 cup of water to the hot skillet, deglaze the pan and add the drippings to the crock pot.

2. Add the green pepper, poblano pepper, red onion and enchilada sauce to the crock pot. Stir to combine, cover the crock pot and cook on high heat for about 3 1/2 hours.  

3. Uncover the crock pot, shred the chicken with a fork, re-cover, and allow it to finish cooking for another 30 minutes.

For the Guacamole

Ingredients:

• 4 large avocados, peeled, seeded and chopped

• 1/2 large tomato, chopped

• 2 tbsp. chopped fresh cilantro

• 1/4 tbsp. chopped red onion

• juice of 1 lime

• 1 clove garlic, minced or pressed

• 12 sliced of thick, center cut bacon, chopped

• salt and pepper

Steps:

For the Guacamole:

1. In a large mixing bowl, combine the avocado, chopped tomato, red onion, cilantro, lime juice and minced garlic.  Season with salt and pepper to taste and stir to combine.  Set aside until ready to use.

2. Heat a large skillet to high heat.  Add the chopped bacon and cook on high heat for 7-10 minutes, until the bacon is browned and crispy.  Remove from the grease with a slotted spoon and transfer to a plate that's been lined with a paper towel.  Set aside until ready to use.

To Build the Tacos:

Ingredients:

• 12 hard taco shells

• 1 recipe braised green chile chicken

• 1 recipe loaded guacamole

• 2 cups shredded Mexican cheese

• 12 slices chopped, crispy bacon

1. Place the hard taco shells on a serving platter.  Use a slotted spoon to drain the liquid from the chicken before spreading about 1/4 cup of the chicken into each of the hard taco shells. 

2. Sprinkle about 2 tbsp. of the shredded cheese on top of the chicken.

3. Spread about 2 tbsp. of the guacamole on top of the cheese.

4. Sprinkle the bacon evenly on top of the guacamole and serve immediately.

Ingredients:

• 12 corn tortillas

• 3 tilapia or cod fillets, cut into 1" x 3" strips

• 1 cup flour

• 2 1/2 cups biscuit mix

• 2 tbsp. blackened seasoning

• 32 oz. vegetable or peanut oil

• 3 cups pre-mixed broccoli slaw

• 3 tbsp. chopped red onion

• 3 tbsp. chopped tomato

• 3 tbsp. white wine vinegar

• 1 squeeze bottle of Cacique chipotle sour cream

• salt/pepper

​

Steps:

For the Slaw:

1. Combine the broccoli slaw, tomato, red onion and white wine vinegar.  Season with 1/4 tsp. each salt and pepper.  Set aside until ready to use.

​

For the Fish:

1. Heat the oil in a large pot or frying pan to 375 degrees.

2. In a large mixing bowl, combine the biscuit mix and 1 tbsp. of the blackened seasoning.  Season with 1/4 tsp. each salt and pepper.  Whisk to combine.

3. Add 1 1/2 cups of water and stir until it forms a fairly loose batter.

4. Prepare the fish by patting it dry with a paper towel and dredging it through the flour.  Shake off excess.

5. Dip a few pieces of the fish in the batter and place them into the hot oil.  Fry for 3-4 minutes, until golden.  Remove from the oil and place onto a plate that's been lined with a paper towel.  Repeat with the remaining pieces of fish until all are cooked.  Sprinkle the remaining 2 tbsp. of blackened seasoning and an additional 1/4 tsp. salt onto the cooked fish and toss them until all the pieces of fish are coated with the seasoning.

To Build the Tacos:

1. Heat the corn tortillas in the microwave for about 1 minute and allow them to steam for 2-3 minutes in the microwave before removing them.

2. Lay the tortillas out and place 1-2 pieces of fish into the center of each of the tortillas.  Spoon about 1/4 cup of the slaw on top of the fish pieces.

3. Squirt about 1 tbsp. of the chipotle sour cream on top of the slaw and serve immediately.  Makes 12 tacos.

Ingredients:

• 1 lb. ground chicken

• 1 stalk celery, roughly chopped

• 1 medium carrot, roughly chopped

• 1 clove garlic

• 1/4 cup chopped onion

• 1 egg

• 1 tbsp. ranch dressing

• 1/2 cup ground croutons

• 12 oz. bottle hot wing sauce

• 12 oz. marinara sauce

• 1/4 cup brown sugar

• 1 cup chicken broth

• 1/2 cup heavy cream

• 6 pretzel sub rolls

• 1 avocado, thinly sliced

• 18 slices provolone cheese

• 1 cup shredded parmesan cheese

• 1/4 cup chopped chives

• salt and pepper

Steps:

1. In a food processor combine the celery, carrot, garlic and onion.  Pulse until combined and very finely chopped.  Add the ground chicken, egg, ranch dressing, ground croutons and 1 tbsp. of the hot wing sauce.  Season with 1/4 tsp. each salt and pepper.   Continue to mix with your hands until all ingredients are combined.

2. Form the mixture into small meatballs and place them in the bottom of a crock pot.

3. In a large mixing bowl, combine the remaining hot wing sauce, brown sugar, chicken broth and marinara.  Whisk until combined and pour the sauce mixture over the meatballs.  Seal the crock pot and cook on high for three hours.  

4. Unseal the crock pot and stir in the heavy cream and shredded parmesan cheese. Stir until combined, reseal the crock pot and continue to cook for another 30 minutes, until cheese is completely melted.  

5. Cut the pretzel sub rolls down the center and place 2-3 slices of cheese inside the bun.  Place 3-4 meatballs on top of the cheese and spoon a bit of the buffalo marinara sauce on top of the meatballs.  Place a few slices of avocado on top and finish with the chopped chives.  Serve immediately.

Ingredients:

• 1 lb. cubed beef (stew cubes)

• 2 tbsp. olive oil

• 1/4 yellow onion, chopped

• 2 medium carrots, chopped

• 2 medium celery stalks, chopped

• 2 medium yellow or gold potatoes, cubed

• 2 cans ranch style beans (15 oz. cans)

• 8 oz. freshly brewed coffee

• 2 fresh bay leaves

• 1 large clove garlic, minced or pressed

• 1 cup frozen corn

• 32 oz. beef stock

• salt and pepper

Steps:

1. Heat the olive oil in a large skillet on high heat.  Add the meat and sear it for about 2 minutes on each side, until well browned.  Transfer the meat to a crock pot or dutch oven.  

2. Add some of the beef stock to the hot pan and deglaze the pan.  Add the drippings to the crock pot.

3. Add the chopped onion, carrots, celery and potatoes.  Stir in the beans, garlic, corn, coffee and the remaining beef stock until everything is combined.  Season with salt and pepper to taste. Toss in the bay leaves, set the crock pot to high heat, cover and allow it to cook for 4 hours.

4. Spoon into large serving bowls and serve with fresh bread.

Ingredients:

• 10 oz. bag Frozen Raspberries

• 2 cups red wine (I used a Shiraz)

• 4 large Short Ribs (about 2-3 lbs. total)

• 3 large cloves of Garlic, pressed or minced

• 1/2 cup Agave Nectar

• 2 tbsp. Tomato Paste

• 2 cups Beef Stock

• 5-6 yellow or gold potatoes, washed and cubed

• 2 tsp. chopped fresh Thyme, plus about 6 small sprigs for garnish

• zest from 2 lemons

• 1 stick of butter at room temperature (or softened in the microwave)

• salt and pepper​​

​

Steps:

1.  In a medium mixing bowl, combine the stick of butter, 2 tsp. chopped thyme, 1 clove of pressed or minced garlic, and zest from 1 lemon.  Season lightly with salt and pepper.  Mix together with a spoon until combined.  Scoop the mixed butter into the center of a sheet of plastic wrap.  Wrap the butter tightly and refrigerate until ready to use.

2. In an 8 quart pressure cooker, add the beef stock, red wine, raspberries, 2 cloves of pressed or minced garlic, agave nectar, and tomato paste.  Season with salt and pepper to taste.  Mash and combine the ingredients together with a whisk or potato masher.  Add the short ribs, making sure they are completely immersed in the broth mixture. Place on the largest burner of the stove, bring to a boil, cover and seal the pressure cooker.  Allow the pressure cooker to steam at medium-high heat for 30 minutes. Carefully release the steam and allow it to completely finish before opening the pressure cooker.

3. Bring a large pot of generously salted water to a boil.  Add the cubed potatoes and boil until soft, about 7-10 minutes. Remove from heat and drain the water. Mash slightly with a potato masher.   Season the potatoes with salt and pepper to taste.  Add in the lemon & thyme butter, 2 tbsp. at a time, until desired flavor is achieved.  Reserve the rest of the butter for plating or another use.

4. To serve:  Spoon some of the mashed potatoes onto 2 serving plates (I even like to place some of the left over butter on top).  Place 1-2 short ribs onto each plate on top of the potatoes and butter.  Stir the remaining juice from the pressure cooker and place a large spoonful of the au jus on top of the ribs, making sure to get some of the remaining mashed raspberries onto the meat!  Garnish each rib with a small sprig of thyme and a pinch of the remaining lemon zest.

Ingredients:

•  8 oz. Malibu Rum

• V-8 Fusion Peach Mango Energy Drink

• 1/4 cup fresh mint leaves (6-8 leaves)

• 4 oz. Sprite

• juice of 1/2 lime

• 6-8 fresh peach slices

Steps:

1. Place about 2 cups of crushed ice and the fresh mint in the bottom of a small pitcher. Muddle the mint with the back of a wooden spoon to release the flavorful oils and cover the ice.

2. Pour in the Malibu rum, Peach Mango Energy Drink and Sprite.  Mix well and serve.

Ingredients:

• 4 large peaches (firm)

• 4 oz. cream cheese, softened

• 1 tsp. vanilla bean paste

• 1/4 cup buttermilk

• 1/4 cup powdered sugar

• non-stick cooking spray

Steps:

1. Cut the peaches in half with a large, sharp knife.  Place them face down on a hot grill for 5 minutes.  Turn them over and grill for another 2-3 minutes until soft.

2. In a large mixing bowl, combine the cream cheese, powdered sugar, buttermilk and vanilla bean paste.  Whisk vigorously until smooth and combined.

Ingredients:

• 1 large cucumber, diced

• 2 large peaches, peeled, pitted and diced

• 1 large jalapeno, membrane removed, diced

• 1/4 red onion, diced

• 1 large tomato, diced

• 2 tbsp. cilantro, chopped

• juice of 1/2 lime

• 1/2 tsp. salt

Steps:

1. Combine all ingredients in a large mixing bowl and stir to combine. 

Ingredients: 

• 2 cups heavy cream

• 14 oz. can of sweetened condensed milk

• 2 tsp. LorAnn Oils Vanilla Bean Paste

• 2 peaches, peeled, pitted and chopped

• 12 snickerdoodle cookies

• 1 cup granola

Steps:

1. In a large mixing bowl, whisk together the sweetened condensed milk and the vanilla bean paste.  Set aside.

2. Beat the heavy cream until stiff peaks form.  Fold half of the whipped cream into the condensed milk mixture.  

3. Add the condensed milk mixture into the other half of the cream and mix until smooth and combined. 

4. Stir in the chopped peaches.  Transfer the mixture to a loaf pan, cover and place in the freezer overnight.

5. To make the sandwiches, place the granola on a large plate. 

6. Place a scoop of the ice cream onto 6 of the snickerdoodle cookies.  Place another cookie on top of each of the ice cream scoops and roll the sides of the sandwiches in the granola.  Freeze until ready to serve.

Ingredients:

• 1 box cake (I use Trader Joe's), prepared to box instructions

• 3/4 cup dry milk powder, separated

• 1/4 cup flour

• 2 tbsp. corn starch

• 2 tbsp. granulated sugar

• 1/2 tsp. salt

• 1/4 cup chopped pecans

• 1/2 stick butter, melted

• 1/2 cup white chocolate chips, melted

• 2 cups fresh blueberries

• non-stick cooking spray

• 4 oz. cream cheese, softened

• 1/4 cup powdered sugar

• 4 tbsp. buttermilk

Steps:

For the Crumble:

1. Heat the toaster oven to 250 degrees.

2. In a large mixing bowl, combine the melted butter, 1/2 cup dry milk powder, flour, corn starch, granulated sugar, salt and pecans.  Toss with your hands to combine until the mixture combines into pea size chunks.  Bake in the toaster oven for about 15 minutes, until baked and golden.

3. Remove from the heat, allow to cool and add the remaining milk powder and the melted white chips. Mix again until well combined and all the pieces are coated in the white chocolate.  Refrigerate until the mixture is set, about 15 minutes.  Break the pieces up again if needed into pea suze chunks.  Set aside until ready to use.

For the Glaze:

1. In a large mixing bowl, combine the buttermilk, softened cream cheese and powdered sugar.  Whisk until smooth and combined.  Set aside until ready to use.

For the Donuts:

1. Preheat oven to 350 degrees and spray a donut pan with non-stick cooking spray. 

2. Prepare the box cake according to instructions.

3. Place 1 tbsp. of the crumble mixture into the bottom of each the donut spaces.  Place 5-6 blueberries on top of the crumble mixture.

4. Pour the batter evenly into the donut pan, filling each space about 1/2 full. Don't overfill the donut spaces, or you'll end up with muffins! 

5. Bake in the oven at 350 degrees for 10-12 minutes, or until a toothpick inserted comes out clean.

6. Allow the donuts to cool slightly before releasing them from the pan.  Drizzle the warm donuts with the buttermilk cream cheese glaze and a bit of additional crumble mixture before serving.

Ingredients:

• 1 lb. boneless, skinless chicken breast tenders (6-7 pieces)

• 12 oz. Saucy Mama Honey Barbecue Wing Sauce

• 1/2 cup oat flour or corn starch

• 1/2 cup egg whites or egg substitute

• 2 cups gluten-free chips (corn chips, rice and bean chips or quinoa chips-the crunchier the better)

• coconut oil cooking spray

Steps:

1. Preheat oven to 400 degrees.

2. Using your hands or a kitchen mallet, break up the chips until they are very finely ground, like the texture of bread crumbs.  Transfer the crumbs to a large, sealable plastic bag.

3. Create three stations, 1) a plate with the flour, 2) a plate with the egg whites, and 3) the plastic bag with the chip crumbs.

4. Separately dredge each chicken tender through the flour, then through the egg white, and then place each one in the bag with the crumbs.  Massage the crumbs and press them into the coated chicken tenders while inside the bag.  Remove the chicken tender from the bag and place it on a large cookie sheet.

5. Spray both sides of each of the chicken tenders well with the cooking spray.  Place in the oven and bake at 400 degrees for 20 minutes.  Remove from the heat and allow to cool for about 5 minutes.

6. Pour the Saucy Mama Hot Wing Sauce onto a plate.  Dip each of the cooked chicken

7. tenders into the sauce, coating both sides completely.  Transfer to a serving dish and serve.

Ingredients:

• 2 medium potatoes, peeled

• 2 tbsp. olive oil

• 1 tsp. sea salt

Steps:

1. Preheat oven to 425 degrees.

2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.

3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.

4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.

5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.

6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.

Ingredients:

• 6 large Russet Potatoes, washed and roughly chopped

• 2 tbsp. chopped fresh rosemary

• 2 large jalapeños, chopped (you can remove the membrane and seeds for a milder flavor)

• 3 large cloves of garlic, minced or pressed

• 2 scallions, chopped

• 1/2 can black beans, rinsed and drained

• 1/2 cup shredded Monterey Jack cheese

• 2 tbsp. olive oil

• salt and pepper to taste

• fresh cut salsa (optional)

• 1/2 cup sour cream (optional)

• a few sprigs of fresh cilantro (optional)

Steps:  

1. Preheat grill to high heat.

2. In a large mixing bowl, combine all the ingredients and mix well until combined.

3. Place two large sheets of aluminum foil onto a flat surface.   Divide the potato mixture in half and place them into the center of each of the foil sheets.  Enclose the potatoes by first folding the foil lengthwise and folding over several times.  Fold the ends over into the center, creating a tight envelope.

4. Place both envelopes on the grill for about 30 minutes, turning over about half way through.

5. Remove from the heat and allow them to cool for a few minutes before unfolding.  Transfer to a serving dish (be sure to scrape the foil for all the good stuff!).  Top with your favorite salsa, sour cream and cilantro.  Serve immediately.

Ingredients:

• 1 lb. pre-marinated Carne Asada (or see marinade recipe below)

• 1 cup of shredded 4 Cheese Mexican blend

• 1/2 cup of fresh, pre-made pico de gallo (or see recipe below)

• 1 avocado, peeled, seeded and thinly sliced

• 1 ready-made, uncooked pizza dough (I use Trader Joe's)

• 1/4 cup flour for dusting

• 1/4 cup olive oil

• 3/4 cup Sour Cream

• 1/2 tsp. Chipotle Powder

• Juice of 1/2 Lime

• 1/4 tsp. garlic powder

• salt/pepper

Steps:

1. Pre-heat outdoor grill to high heat.

2. Tear the pizza dough in half, making two evenly sized dough balls.  Dust with flour and roll out the pizza dough according to the package instructions (you may need to let it rest for a few minutes before rolling out).  Make 2 flat, pizza rounds, each about 8-10 inches in diameter.  Note:  If you're taking these to a tailgate party, do this before you leave.

3. In a mixing bowl combine the sour cream, chipotle powder, lime juice and garlic powder.  Season with 1/4 tsp. each salt and pepper and stir until combined.  Set aside.

4. Place the marinated carne asada on the grill for about 3-5 minutes on each side. Remove from heat, chop into small slices and set aside.

5. Spread about 2 tablespoons of the chipotle sour cream onto the pizza dough rounds,  about 1" from the edges.  Spread 1/2 cup cheese and 1/2 of the chopped meat onto one side of each of the dough rounds. Top with about 2 tbsp. of the pico de gallo and a few avocado slices. Fold it in half to cover and seal the edges by pinching it with wet fingers.  Brush both sides with olive oil and sprinkle with salt.

6. Place both of the pockets on the heated grill, cover the grill and cook on high heat for about 4 minutes on each side, until the dough is golden brown and cooked through.

7. Remove from heat, allow to cool for 5 minutes.  Cut in half with a pizza slicer and serve with extra chipotle lime sour cream for dipping.

​

Carne Asada Marinade

Ingredients:

• 1 lb. thinly sliced skirt or flank steak

• 1/2 cup olive oil

• juice of 1/2 lime

• 2 tsp. salt

• 1 tsp. cracked black pepper

• 1 tbsp. cumin powder

• 1 tbsp. garlic powder

• 1 tbsp. onion powder

• 1 tbsp. paprika

• 1 tbsp. chili powder

Steps: 

1. Place all ingredients in a sealable, plastic bag.  Seal the bag and let the air escape.  Massage and combine the ingredients into the meat for about 2 minutes.  Place it in the refrigerator to marinate for about 2 hours.

Fresh Pico de Gallo

Ingredients:

• 2 medium vine ripened tomatoes, chopped

• 1/4 red onion, chopped

• 1/2 fresh jalapeño, seeded, membrane removed and chopped

• juice of 1/2 lime

• 2 tbsp. fresh cilantro, chopped

• 1/2 tsp. garlic powder

• 1/2 tsp. each salt/pepper

Steps:

1. Combine all ingredients in a large mixing bowl.  Stir until combined.

​

Ingredients:

• 6 large, fresh croissants

• 6 thick slices of ham, chopped into small pieces

• 1 cup shredded Irish cheese (Kerrygold)

• 6 eggs, beaten

• 3 green onions, chopped

• salt/pepper

• non-stick cooking spray

Steps:

1. Slice the back sides of the croissants open halfway, to create a pocket and set aside.

2. Spray a large skillet with the non-stick cooking spray.  Heat on medium heat and add the ham, eggs and green onions.  Season with salt and pepper to taste.  Continue to cook on medium heat until the eggs are cooked through.  

3. Sprinkle the cheese on top of the scrambled eggs and allow it to melt.

4. Spoon the mixture into the pockets of the croissants and serve.

**Note: Salsa verde is a GREAT condiment for these**

Ingredients:

• 1 cup California red wine (I used Menage a Trois)

• 1 bag "Very Cherry Berry Blend" from Trader Joe's

• 1/2 cup lemon/lime soda (I used Sprite)

• 2 tbsp. sugar

Steps:  

1. Place all the ingredients into a blender and mix on high speed until liquefied.

2. Pour the mixture into the popsicle molds and place the tops on the molds.

3. Freeze completely for about 4 hours and serve.

Ingredients:

• 1 bottle Malibu Rum

• 1 fresh pineapple, skinned and chopped into 1/2" cubes

• 15 oz. can of coconut cream

• 4 tbsp. granulated sugar

Steps:

1. Place the fresh pineapple into a large jar or container.  Pour the bottle of Malibu into the container and seal it up.  Place it in the refrigerator for 24 hours.

2. The next day, place about 1/4 cup of the soaked pineapple into the bottom of the popsicle molds.

3. Combine the coconut cream and sugar.  Stir to combine and pour it into the molds with the pineapple.  Freeze for another 4 hours until completely frozen and set.

 Ingredients:

• 2 cups sliced, mixed fruit (strawberry, kiwi, pineapple, mango, blueberry, etc.)

• 2 cups soda or juice (Sprite, apple juice, simple syrup, etc.)

Steps:

1. Place about 1/2 cup of fruit into the bottom of each of the popsicle molds.  

2. Pour the soda or juice into the molds until it is completely filled.  Place the tops on the molds and freeze completely for about 4 hours.

Ingredients:

• 4 chocolate pudding cups

• 1 cup mini-chocolate peanut butter cups

• Poop Emoji shaped popsicle mold

Steps:

1. Mix together the peanut butter cups and the chocolate pudding.

2. Spoon the mixture into the popsicle molds.  Place the tops on the molds and freeze completely for about 4 hours.

Ingredients:

• 1 cup soy chorizo, removed from casing

• 1 cup egg whites

• 1/2 cup black beans

• 1/2 cup fresh salsa

• 1 ripe avocado, sliced

• 4 raw, large tortillas

Steps:

1. Spray a large skillet with non-stick cooking spray.  Heat on medium heat and add the egg whites and black beans.  Season with salt and pepper.  Stir until the egg whites are almost fully cooked and stir in the chorizo.  Continue to mix until combined and heated through.  

2. Heat a separate skillet on medium heat.  Add the tortillas, one at a time and cook for about 30 seconds on each side, until cooked through.

3. Place about 1/2 cup of the egg mixture into the center of each of the tortillas.  Add about 2 tbsp. of the salsa and 2-3 of the avocado slices.  Roll the tortilla up, burrito style and serve immediately.

Ingredients:

​

• 2 cups orange and/or white sweet potatoes, peeled and diced

• 2 large eggs

• 1/2 cup chopped broccoli

• 1/4 cup chopped red bell pepper

• 3 scallions, chopped

• 1 large garlic clove, minced or pressed

• 1 tsp. fresh rosemary, chopped

• salt and pepper to taste

Steps:

1. Bring a large pot of water to a boil.  Add the sweet potatoes, boil for 5 minutes, drain, and transfer to a large mixing bowl.

2. Add the broccoli, red bell pepper, scallions, garlic and rosemary to the mixing bowl. Season with salt and pepper to taste, stir until combined and transfer to a medium cast iron skillet (make sure there are no plastic handles on your pan!) or glass baking dish. 

3. Crack the two eggs on top and place the skillet or dish in the oven.  Bake at 375 degrees for about 10 minutes, or until the eggs are cooked to your liking.  Allow to cool for about 5 minutes before serving. 

​

Ingredients:

• 1/2 cup rolled oats

• 3/4 cup almond milk

• 2 tsp. chia seeds

• 2 tsp. agave nectar

• 1/4 tsp. vanilla extract

• 1/4 tsp. cinnamon

​

Steps:

1. Combine all ingredients in a mason jar and stir.  Place the lid on top and allow it to sit in the refrigerator overnight.  Stir before eating the next morning.

​

Ingredients:

• 40 oz. tray frozen macaroni and cheese

• 1 cup diced (leftover)ham

• 3 leftover hard-boiled Easter Eggs

• 1 cup Italian Seasoned bread crumbs

• 1/4 cup chopped fresh parsley

• 1/2 cup shredded parmesan cheese

• 1 stick melted butter

Steps: 

1. Cook macaroni and cheese according to package directions.

2. About 15 minutes before the mac n cheese is done, mix all topping ingredients together in a large mixing bowl.

3. Transfer the cooked macaroni and cheese to a deeper glass baking dish and sprinkle the topping on top of the mac and cheese. Continue to cook for 5-10 minutes, until the topping is melted, browned  and crunchy.  

4. Remove from the oven and allow to cool for about 10 minutes before serving.

​

Ingredients:

• 1 lb. Del Real Foods Carnitas

• 16 corn tortillas

• 3 eggs, beaten

• 6 leftover, hard-boiled Easter eggs, peeled and chopped

• 15 oz. can Ranch Style beans with jalapenos

• 1 tbsp. McCormick taco seasoning

• 28 oz. can red enchilada sauce (I use Las Palmas)

• 4 cups shredded Mexican Cheese

• 1 cup sour cream

• 2 ripe avocados, sliced

• 1/4 cup chopped, fresh cilantro

• salt and pepper

• non-stick cooking spray

Steps:  

1. Preheat oven to 375 degrees.

2. In a large saucepan, combine the carnitas, beans and taco seasoning.   Cook on medium heat until all ingredients are combined most of the liquid has evaporated.  Remove from heat and set aside.

3. Spray a separate saucepan with non-stick cooking spray.  Heat on medium heat and add the beaten eggs.  Season with salt and pepper, scramble and cook until 3/4 done. Stir in the leftover hard-boiled eggs and cook until combined and eggs are completely cooked.  Remove from heat and set aside.

4. Warm the tortillas briefly in the microwave for about 1 minute.

5. Spoon some of the enchilada sauce in the bottom of a large baking dish.  Arrange the tortillas in the dish like tacos, and fill them individually with some of the meat mixture and some of the egg mixture.  Sprinkle the insides with 1/2 of the cheese and then another spoonful of the enchilada sauce.  Roll them up, placing the open edges down in the baking dish.

6. Cover the enchiladas with the remaining enchilada sauce, then top them with the rest of the cheese.

7. Cover the dish with foil and bake in the oven at 375 degrees for about 20 minutes, until sauce is bubbling and cheese is melted.  Remove from the oven and allow to cool for about 10 minutes before serving.  Top with sour cream, avocado slices and fresh cilantro.

Pesto:
Ingredients:

• 2 cups fresh basil

• 1 cup Italian parsley 2 cloves garlic

• 1/4 cup shredded parmesan cheese

• zest of 1/2 lemon

• 2 tbsp. brut champagne

• 1/4 cup olive oil

• 1/4 cup pine nuts

• 1/4 tsp. each salt/pepper

Steps:

1. In a food processor, combine all ingredients except for the olive oil.   

2. Pulse until combined, scrape down sides with a spatula, and mix again on high speed for about 10 seconds.  Drizzle in olive oil and mix for about 1 minute until smooth.

Lemon Shrimp:
Ingredients:

• 1 lb. shrimp, roughly chopped

• 2 tbsp. olive oil

• juice of 1/2 lemon (score the peel and save for garnish)

• 2 tsp. fresh thyme leaves (plus 12 small sprigs for garnish)

• 1/4 tsp. each salt/pepper

Steps:

1. Heat the olive oil on high heat in a large skillet. Add the thyme and chives and stir until combined.  Add the shrimp, season with salt and pepper and cook on high heat for 2-3 minutes, stirring occasionally.  Turn off heat, add the lemon juice and allow it to steam to finish cooking for about 3 minutes.  

Wontons:
Ingredients:

• 12 wonton sheets

• 1/2 cup olive oil or non-stick cooking spray

Steps:

1. Preheat oven to 425 degrees.

2. Place the wontons on a cookie sheet and brush the wontons with olive oil or spray with cooking spray on both sides.

3. Bake in the oven for 3-4 minutes, until golden brown.

To build:  

1. Place a wonton sheet onto an individual appetizer dish.  

2. Spoon about 1 tbsp. of the  pesto into the center.  

3. Place 3-4 pieces of the shrimp on top of the pesto.  

4. Garnish with a few pieces of  scored lemon peel and a small sprig of thyme.

Ingredients:

• 1 large spaghetti squash

• 2 tbsp. olive oil

• 1 large Roma tomato, finely chopped

• 2 tbsp. finely chopped fresh basil

• 1/4 cup shredded mozzarella cheese

• 1 tsp. each salt & pepper

• 1 tsp. garlic powder

Steps:

1. Preheat the oven to 400 degrees. 

2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.  Use a spoon to remove the seeds and center strings.

3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.

4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it's too hard to remove, cook for another 10 minutes.   Remove from the oven, scrape and fluff the stringy squash with a fork.  Leave the squash in the skin.

5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.  Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

​

Ingredients:

• 1.5 sticks of butter, softened

• 1 cups white sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2.5 cups all-purpose flour

• 1 teaspoons baking powder

• .5 teaspoon salt

Steps:

1. In a large mixing bowl, sift together the flour, baking powder and salt.  Set aside.

2. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy.  

3. Add the eggs one at a time, and slowly mix in the vanilla.

4. Mix in the flour, baking powder and salt, until all ingredients are combined and a loose dough is formed.  Wrap the mixture tightly in plastic wrap and chill the dough for at least an hour in the refrigerator.

5. Preheat oven to 400 degrees.

6. Roll out dough out onto a floured silicone baking mat or parchment paper until the dough is 1/4 inch thick. Use Easter themed cookie cutters to make shapes and transfer the silicone mat or parchment paper to a cookie sheet.

7. Bake for 6-7 minutes at 400 degrees until edges are golden brown.  Cool Completely before frosting with royal icing (recipe follows).

Royal Icing

Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: Ices 24 cookies

Ingredients:

• 5 egg whites

• 1.5 cups granulated sugar

• 3 cups powdered sugar

• 1 tsp. clear vanilla extract

• 4-6 tbsp. water (to adjust thickness)

• various food coloring

Steps:

1. In a small saucepan, combine the egg whites and granulated sugar.  Stir constantly on medium heat until the sugar is completely melted and the mixture reaches 160 degrees (this will pasteurize the eggs and kill any bacteria).  Place the mixture into the bowl of a stand mixer fitted with the whisk attachment.  Whip on high speed for 5-7 minutes until stiff peaks form into a meringue.

2. Reduce the speed to low and add the vanilla extract and the powdered sugar one cup at a time, slowly increasing the speed to incorporate each cup before adding the next.

3. Separate the icing into smaller bowls, adding water, 1 tbsp. at a time to achieve the desired icing thickness (I like to use a thinner, "flood" consistency).

4. Drop food coloring into each bowl as desired, using a toothpick to stream the dye into patterns and shapes on the surface of the icing.

5. Dip the cookies briefly on the top of the icing, face down.  Lift up slowly and allow the excess icing to drip back into the bowl before placing the cookies on a wire cooling rack to set.  Add more food coloring to the icing as needed, or to change the colors/patterns.

6. Allow the cookies to set for 1-2 hours before serving.

Ingredients: 

• 4 True Aussie grass-fed strip steaks 

• 1 cup flat parsley leaves 

• 5 medium cloves garlic 

• ½ extra virgin olive oil 

• ¼ cup red wine vinegar 

• 2 tablespoons water 

• ¼ cup fresh onion, finely diced 

• 1 ½ teaspoons kosher salt 

• 1 teaspoon red pepper flakes 

• non-stick cooking spray (or more olive oil) for the grill

Steps:

1. Heat grill to high heat. 

2. Put parsley and garlic in a food process and pulse until they are finely chopped. Transfer to a medium mixing bowl. Whisk in oil, vinegar, water, red onion, kosher salt, and red pepper flakes until completely blended. Set aside until ready to serve. 

3. Rub each of the steaks with salt and pepper on both sides. 

4. Spray the grill with non-stick cooking spray or brush the grill with olive oil to prevent sticking. Grill each of the steaks on high heat for 5-7 minutes on each side, until the steaks reach 130 degrees internally for medium-rare. Remove from the heat and loosely wrap or tent the meat in foil for about 7 minutes before serving with the chimichurri. 

Ingredients:

• 1 lb. True Aussie ground beef 

• 16 oz. bag sliced frozen peaches 

• 1 cup balsamic vinegar 

• 1/2 cup dark brown sugar 

• 1 cup baby arugula 

• 8 oz. burrata cheese, cut into 6-8 pieces 

• olive oil spray 

• salt and pepper 

• 6-8 ciabatta slider rolls 

Steps: 

1. In a large mixing bowl combine the balsamic vinegar and brown sugar. Whisk until combined. Stir in the peaches, cover, and set aside to allow them to marinate and thaw for about 15 minutes. 

2. Form 6-8 small slider size patties with the beef. Handle the beef as little as possible to maintain tenderness. Sprinkle both sides of the sliders with salt and pepper and set aside to rest. 

3. Spray a grill with olive oil spray and heat to high heat. 

4. Remove the peaches from the marinade and place them in a wire grilling basket. Place the peaches and the sliders on the grill for about 6-8 minutes, flipping once during cooking. 

5. In the last few minutes of cooking, spray the ciabatta buns with the olive oil spray and toast them for 1-2 minutes on the grill. Remove the sliders from the grill and allow them to rest for about 5 minutes before building and serving. 

6. To build the sliders: Place the bottoms of the ciabatta buns on a serving dish. Place a slider on top of the ciabatta bun. Place some of the burrata cheese on top of the slider. Top each one with some of the baby arugula and place 2-3 pieces of the grilled peaches on top of the arugula. Serve immediately. 

Ingredients:

• 24 oz. Alfredo Sauce

• 32 oz. chicken broth

• 1 lb. chicken breast cubes

• 2 tbsp. olive oil

• 8 oz. penne noodles

• 2 cloves garlic, minced or pressed

• 2 cups shredded Italian cheese blend

• 2 cups broccoli florets

• 8 oz. cooked bacon crumbles

• salt and pepper

Steps:

1. Heat the olive oil in a large pot and add the chicken.  Brown the chicken on all sides and stir in the Alfredo sauce and chicken broth.  Bring to a boil and stir in the penne noodles.

2. Reduce heat to a simmer and cook until noodles are soft.  Season with salt and pepper to taste and stir in 1 cup of the shredded cheese.  

3. Allow the soup to cool for about 5 minutes before serving.  Garnish with broccoli florets, bacon crumbles and the remaining shredded cheese.

Ingredients:

• 1 lb. Sweet Italian sausage, crumbled

• 1/2 medium green bell pepper, chopped

• 1/2 medium white or yellow onion, chopped

• 8 oz. sliced baby bella mushrooms

• 1 cup red wine

• 32 oz. beef broth

• 1/4 cup light brown sugar

• 6-8 large lasagna noodles

• 24oz. jar marinara sauce

• 2 cloves garlic, minced or pressed

• 1 tbsp. chopped fresh rosemary

• 8 oz. ricotta cheese

• salt and pepper

• chopped fresh basil leaves (for garnish)

Steps: 

1. In a large dutch oven, add the sausage, chopped peppers, garlic, rosemary, onions and mushrooms.    Cook on medium heat for 7-10 minutes until the sausage browns and the veggies are soft.   Season with salt and pepper to taste.

2. Pour in the red wine and beef broth and deglaze the bottom of the pot.  Stir in the marinara sauce and brown sugar. 

3. Break up the lasagna noodles into large and small pieces, add to the pot and bring the soup to a boil.  Reduce to a simmer and stir occasionally until the noodles are soft.

4. Allow to cool for about 5 minutes before serving.  Serve with a dollop of ricotta cheese and garnish with fresh basil.

Ingredients:

• 2 cans (15.5 oz. each) white kidney beans (aka Cannellini beans)

• 32 oz. low-sodium chicken broth

• 16 oz. Del Real Shredded Chicken

• 1 medium green pepper, chopped

• 6 green onions, chopped

• 3 cloves garlic, pressed or minced

• 6 corn tortillas, cut in half, then sliced into 1/2” strips

• 28 oz. green chile enchilada sauce (I use Las Palmas)

Steps:

1. In a large pot, combine the beans, chicken broth, shredded chicken, green pepper, onion, garlic and enchilada sauce.  Stir to combine, bring to a boil, then reduce to a low simmer. Continue to cook for about 20 minutes, stirring occasionally, until veggies are soft and flavors are combined.  

2. Stir in the tortilla strips and cook for another 10 minutes. Allow to cool before serving. Optional toppings include: sour cream, sliced avocado, chopped fresh cilantro, lime wedges, crumbled queso fresco, or crispy tortilla strips!

​

Ingredients:

• 12 plain or glazed donut holes

• 1/2 cup caramel sauce

• 1/2 cup praline pecans, finely chopped or crushed
   

Steps:

1. Roll the donut holes in the caramel sauce one at a time, then roll them in the crushed pralines.

2. Place them on a serving tray and push a lollipop stick into each of the donut holes.  Refrigerate until ready to serve.

​

Ingredients:

• 12 Tostitos Scoops chips

• 3 slices pre-cooked bacon

• 1/2 fresh avocado, chopped

• 12 tsp. spicy nacho cheese dip

• 6 tsp. black bean and corn salsa

Steps:

1. Heat the bacon in a small skillet on high heat for 3-5 minutes, turning once.  Remove from the heat and allow to cool  Chop into small bits and set aside.

2. Place a tsp. of the nacho cheese dip into the center of each of the chips (you can heat it for about 30 seconds if you wish).

3. Place a couple of pieces of the chopped avocado into each of the cups.  Sprinkle with the chopped bacon and top with 1/2 tsp. of the salsa.  Serve immediately.

​

Ingredients:

• 12 frozen mini Phyllo cups

• 12 tsp. spinach dip

• 2-3 artichoke hearts, chopped

• 2-3 black or green olives, chopped

• 2 tbsp. feta cheese, crumbled

• 2 tbsp. roasted red pepper, chopped

• 1 tbsp. fresh basil, chopped

• 2 tbsp. dry Italian salami, chopped

Steps:

1. Preheat oven to 375.  Place a tsp. of the spinach dip into the center of each of the phyllo cups and place them on a cookie sheet.  Heat in the oven for 5-10 minutes, until the dip is warm and the cups are golden brown.

2. Chop all the other ingredients and combine them in a mixing bowl.  Spoon a bit of the mixture into the center of each of the warm Phyllo cups.  Serve immediately.

Ingredients:

• 12 rosemary sticks 

• 24 cherry tomatoes 

• 24 small mozzarella balls 

• 12 large, pitted kalamata olives 

• 24 small basil leaves 

Steps: 

1. Peel leaves off each rosemary stick, leaving about 1/2 " of the leaves on the top. 

2. Cut the base of the stick so that it comes to a point. 

3. Use the stick as a skewer and place a cherry tomato, a basil leaf, a mozzarella ball and an olive onto the stick. If there's still room on the stick, follow up with a final cherry tomato, basil leaf and a mozzarella ball. 

4. Place on a tray and serve! 

​

Ingredients:

• 12 frozen, pre-cooked Mozzarella Sticks

• 1 large, ripe avocado, sliced into 12 pieces

• 12 slices of pre-cooked bacon

• 12 tbsp. black bean and corn salsa

Steps:

1. Preheat oven to 425 degrees.

2. Allow the cheese stick to sit out and thaw for about 5-10 minutes.

3. Lay the strips of bacon out horizontally onto a cookie sheet.  Place a frozen mozzarella stick vertically on top of each piece of bacon.  Lay a slice of avocado on top of each mozzarella stick.

4. Wrap the bacon around the mozzarella sticks and bacon.  Push a toothpick through the center to secure 

5. Bake at 425 for 20 minutes

6. To Serve:  Spoon a tablespoon of the black bean salsa into a 2 oz. shot glass.  Place one of the bacon wrapped cheese sticks in each shot glass with the salsa.

Ingredients for the Apples: 

• 3 Red Delicious Apples 

• 5 slices of thick cut bacon, chopped 

• 1/4 cup chopped pecans 

• 1/2 tsp. cinnamon 

• 3 tbsp. dark brown sugar 

• 2 tbsp. flour 

• 3 tbsp. butter 

• 1 tsp. lemon juice 

• pinch of salt 

• 3 mint sprigs for garnish 

Steps: 

1. Preheat oven to 400 degrees. 

2. Heat a skillet to high heat and add the chopped bacon. Cook until crispy, about 4-5 minutes. Drain with a slotted spoon, dry on a paper towel and transfer to a large mixing bowl. RESERVE ABOUT 1 TBSP. OF THE BACON FOR PLATING. 

3. Cut the apples in half vertically and cut out the core and the insides with a melon baller (leave about 1/4” around the sides). Discard the core, but reserve the rest of the insides, chop and transfer to the mixing bowl with the bacon. Add the chopped pecans, cinnamon, sugar, flour and salt. Stir to combine and spoon the mixture into the hollowed out apples. Top each filled apple with 1/2 tbsp. butter (two 1/4tbsp. cubes). Place the apples on a cookie sheet and bake in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool. 

Ingredients for the Pie Crust Leaves: 

• 5 oz. All Purpose Flour 

• 3.5 oz lard 

• 1.5 oz. cold water 

• 1/2 tsp. salt 

• 1 egg yolk 

• 1 tbsp. milk 

Steps: 

1. Add the salt to the cold water to dissolve. 

2. Add the lard and flour in a large bowl and mix with your hands until the lard is the size of peas or hazlenuts. 

3. Add the water and mix just until the water is absorbed. Cover in plastic wrap and place in the freezer for 5-10 minutes. 

4. Remove the dough from the freezer and lightly flour a flat surface. Roll the dough out to 1/4” thickness and use a small, leaf shaped cookie cutter to shape small leaves. Coat with an egg wash (1 egg yolk and 1 tbsp. milk) and place in the oven at 400 degrees for 5-10 minutes until golden. 

Ingredients for the Vanilla Swiss Meringue:

• 2 egg whites 

• 1/2 cup granulated sugar 

• 1/2 tsp. vanilla bean paste 

• 1/4 tsp. cream of tartar 

Steps:

1. In a small saucepan, combine the egg whites and sugar. Whisk on medium heat for 4-5 minutes, until the sugar is dissolved. 

2. Transfer to a stand mixer fitted with the whisk attachment. Mix on high speed for about 5 minutes, until stiff peaks form. Add in the vanilla bean paste, and mix again to combine. 

To build and plate the dish:  

1. Place a stuffed apple pie into the center of a serving dish. Pipe or spoon about 1/4 cup of the meringue on top of the apples. Quickly toast the meringue with a butane torch. Place 1-2 of the pie crust leaves in the meringue. Sprinkle with a bit of the remaining bacon. Garnish the top of each apple with a mint sprig and serve.

​

Ingredients:

• 12 pre-cooked or pre-prepared meatballs

• 16 oz. jar marinara sauce

• 12 King's Hawaiian Rolls (slider bun size)

• 6 large slices provolone or mozzarella cheese

• 1/2 cup Challenge Roasted Garlic and Herb Butter, melted

Steps:

1. Preheat the oven to 350 degrees.

2. If using raw meatballs, cook on medium heat for 7-10 minutes until browned on all sides and cooked through.  Add the marinara sauce and heat for an additional 5 minutes (if using pre-cooked meatballs, just heat the marinara and meatballs together in a pan for 10 minutes).

3. Cut the tops off of the slider buns (try to do this without separating the slider buns, like in the video!) Place the bottoms of the slider buns into a glass baking dish.

4. Place one meatball and a spoonful of the marinara in the center of the bottoms of each of the slider buns.

5. Place a slice of cheese over each of the sliders until the sliders are all covered with cheese.

6. Place the tops of the slider buns on top of the cheese.

7. Brush or spoon the melted garlic and herb butter on top of the slider buns.

8. Cover with tin foil and bake in the oven at 350 degrees for about 20 minutes.  Allow to cool for a few minutes before serving.

Ingredients:

• 1 lb. Del Real Shredded Chicken

• 1 cup pre-cooked brown rice

• 2 tbsp. taco seasoning

• 15 oz. can Ranch Style Beans with Jalapeño Peppers

• 12 corn tortillas

Optional toppings:

• Salsa Fresca

• Avocado Slices

• Shredded Cheese

• Sour Cream

Steps:

1. Combine chicken, rice, taco seasoning and beans in a large skillet.  Stir until combined and heat on medium heat until all ingredients are hot.

2. Warm the tortillas in the microwave and place them on a serving dish.  Spoon the chicken mixture evenly into the center of the tacos.  Top with any and/or all of the optional toppings and serve immediately.

Ingredients:

• 2 cups fresh basil leaves

• 3/4 cup fresh Italian flat leaf parsley

• 1/2 cup toasted pine nuts

• 1 1/2 cups shredded Parmesan cheese

• 2 large garlic cloves

• 1 lemon, juiced and zested

• 2 cups heavy cream

• salt and pepper to taste 

• 16 oz. pre-cooked Penne noodles

• 1 lb. Sweet Italian Turkey Sausage

Steps:

1. Preheat oven to 350 degrees.

2. In a food processor, combine the basil, parsley, pine nuts, 1/2 cup of the Parmesan cheese, garlic, lemon juice and zest.  Pulse all ingredients until smooth.  Season with salt and pepper to taste.  Pour in the heavy cream and mix until combined.

3. Heat a large skillet on medium heat.  Add the sausage.  Cook on medium heat, stirring occasionally and breaking up the sausage as it cooks for about 7 minutes, until sausage is browned and cooked through.

4. In a large casserole dish combine the pre-cooked pasta, cooked sausage, remaining Parmesan cheese and creamy pesto.  Stir with a large spoon until combined.  

5. Bake in the oven at 350 degrees for about 20 minutes, until the cheese is slightly browned and bubbly.  Remove from the oven and allow to cool for 5 minutes before serving.

​

Ingredients:

• 2 tbsp. extra virgin olive oil

• 1 cup vegetable stock

• 1 lb. ground beef, pork sausage or turkey 

         (I use a Sweet Italian turkey sausage)

• 1/2 can Cento peeled tomatoes

• 1 celery stalk, diced

• 1 carrot, diced

• 1/2 yellow onion, diced

• 1 cup red wine (Chianti)

• 1 cup milk

Steps:

1. Heat the olive oil in a large skillet on medium heat.  Add the vegetables and brown, adding a bit of vegetable stock periodically to avoid burning and to deglaze the pan.

2. When the veggies are cooked down, add the meat and brown it on all sides until cooked through.

3. Stir in the red wine and allow it to cook down for about 5 minutes. Then add the tomatoes and milk.  Stir until combined. Add a little more broth if necessary to avoid sticking to the pan. Simmer on low heat for about an hour until reduced, thick and chunky!

Ingredients:

• 3 1/2 cups bread flour

• 5 1/2 tsp. dry active yeast

• 1 1/3 cups warm water

• 1/2 cup extra virgin olive oil, plus more for drizzling at the end

• 2 tbsp. kosher salt, plus more for sprinkling at the end

•  

Steps:

1. In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the water for about 5 minutes.

2. Add the flour and mix on low speed for about 5-7 minutes, until the dough comes away from the bowl and forms a ball. Spray a mixing bowl with cooking spray and transfer the dough to the mixing bowl. 

3. Cover the dough with a towel and allow it to rise for about one hour.

4. Generously coat a cookie sheet with about 1/4 cup of the olive oil. Transfer the dough to the cookie sheet and spread the dough out on the cookie sheet, until it is about 1/2" thick.  Poke holes in the dough with your fingertips.  Drizzle the rest of the olive oil on top of the dough.

5. Allow the dough to rise a second time for about another 30 minutes, until it has almost doubled in size.  

6. Bake for 30 minutes at 350 degrees.  Turn off the oven and allow the bread to rest for another 10 minutes before removing it from the oven.

7. Remove from the heat and drizzle with additional olive oil and another sprinkle of salt.

​

Ingredients:

• 3 cups thinly sliced or "shaved" brussels sprouts (about 24 brussels sprouts)

• 2 tbsp. olive oil

• 1/2 cup diced pancetta

• 1/4 cup Praline pecans

• 1/4 cup dried cranberries

• 1/4 cup Raspberry Vinaigrette Dressing

• 1/4 tsp. each salt and pepper

Steps:

1. Heat the olive oil on high heat in a large skillet.  Add the brussels sprouts, season with salt and pepper and stir to brown/wilt them for about 2 minutes.  Remove from the heat and transfer them to a cookie sheet and place the cookie sheet in the freezer for about 5 minutes to stop the cooking process.  Remove and transfer to a large mixing bowl.  

2. In the same skillet, add the pancetta and continue to cook on high heat for about 5 minutes, until the pancetta is browned on all sides.  Remove from the heat and transfer to the mixing bowl with the brussels sprouts.  Allow the mixture to cool before adding the rest of the ingredients.

3. When the mixture is cooled, add the praline pecans and dried cranberries.  

4. Drizzle in the dressing, toss to combine and serve.

Ingredients:

• 3 cups cooked Israeli or Pearl cous cous

• 1 large cucumber, peeled and chopped

• 1/2 cup chopped or sliced Kalamata Olives 

• 1/2 cup crumbled Feta cheese

• 1 chopped large Tomato 

• 1/2 cup chopped Red Onion

• 1 cup chopped, raw asparagus

• 1/4 cup Honey Dijon Dressing

• salt and pepper to taste

Steps:

1. Cook the pearl cous cous according to the package directions and allow it to cool completely (I usually rinse it in cold water to cool it quickly).  Transfer it to a large mixing bowl.

2. Add the chopped cucumber, Kalamata olives, Feta cheese, chopped tomato and chopped red onion.

3. Drizzle in the dressing, season with salt and pepper to taste, toss to combine and serve.

 Ingredients:

• 3 ears of white or yellow corn (or 3 cups of frozen corn)

• 1/4 chopped Red Onion

• 1/4 cup crumbled queso fresco (cotija works too)

• 1/4 cup chopped Cilantro

• Juice of 1/2 Lime

• 1/2 chopped jalapeno (optional)

• 1/4 cup Poblano Ranch Dressing

Steps:

1. Grill the corn on high heat for about 3 minutes per side. Remove from the heat, allow to cool and remove the husks. Remove the kernels by placing the ear upright in a large bowl and run a sharp knife down the side of the ear. If you're working with frozen corn, heat 2 tbsp. of olive oil on high heat and add the corn. Allow it to blacken for about 2 minutes on each side, remove from the heat and transfer to a large mixing bowl.

2. Add the chopped red onion, crumbled queso fresco, chopped cilantro, lime juice and chopped jalapeño (optional).

3. Drizzle in the dressing, toss combine and serve. Alternative Dressing: 1/4 cup sour cream or Crema Mexicana and 1/2 tsp. chili powder

​

Ingredients:

• Zest of 2 large limes 

• 1/2 jalapeno pepper, chopped 

• 1/2 cup Avocado Oil 

Steps:

1. Place the lime zest and chopped jalapeños into a mortar and grind with a pestle to release oils. Pour the avocado oil over and stir until combined. 

2. Transfer the mixture to a jar and refrigerate for about 2 hours. After the mixture chills and infuses, remove it from the refrigerator and allow it to come to room temperature. Run the oil through a strainer to remove the lime and jalapeño bits. Return the oil to the jar for use and storage. Refrigerate and store for up to a week.

​

Ingredients: 

• 3 eggs 

• 1 cups granulated sugar 

• 1/2 cup Bertolli Extra Light Tasting Olive Oil

• 1/2 cup sour cream 

• 1 tsp. lemon flavor baking emulsion

• 1 1/2 cups flour 

• 1 1/2 tsp. baking powder 

• 1 tbsp. chopped fresh thyme 

• Bertolli Extra Light Tasting Olive Oil Spray

• 1/2 tsp. kosher salt 

Steps:
Preheat oven to 275 degrees and spray a 12 qty. mini bundt pan with Bertolli Extra Light Flavor Olive Oil Cooking Spray. 
In a large mixing bowl, sift together the flour and baking powder. Set aside. 
Using a stand mixer fitted with the whisk attachment, whip the eggs and sugar together on medium speed for 4 minutes. 
In a separate large mixing bowl, combine the olive oil, sour cream, lemon bakery emulsion and thyme. Whisk until combined. 
Add the olive oil mixture to the sugar and eggs. Mix just until combined. 
Add the dry ingredients to the wet ingredients in batches, mixing only until combined. 
Spoon the batter into the mini bundt tins, until 2/3 full. Bake at 275 degrees for 20-25 minutes, or until a toothpick inserted comes out clean. Remove from the heat and allow them to cool before removing them from the tins. 

Ingredients:

• 10 oz. whole Crimini or white mushrooms, center stems removed 

• 15-20 large basil leaves

• 2 tsp. fresh thyme leaves 

• 1/2 cup fresh flat-leaf parsley

• 1 scallion, chopped

• 1 large garlic clove 

• juice and zest of 1 lemon (plus more zest for garnish)

• 2/3 cup raw cashews (plus a few more for garnish)

• 1/3 cup olive oil

• cracker black pepper to taste