As we firmly enter grilling season its always nice to have an arsenal of sides that will happily accompany any of your grilled entrees. I also, suggest grilling no prep veggies like scallions and asparagus with your main. They require little to no prep and only need to be dressed slightly with some olive oil and salt. Potato Bravas 10 medium Yukon gold potatoes cut into small pieces 5 cloves crushed garlic 2 teapoons smoked paprika 2 teaspoons kosher salt 2 tablespoons olive oil 3 tablespoons mayonaise 1 teaspoon sambal Pre-heat oven to 425 Combine all the ingredients except for the mayonnaise and sambal inRead More →

This is a healthy play on Chicken Parm hero with Peppers. It reheats beautifully. I serve it as a stand alone dish, but you could certainly add a side of pasta or quinoa. 4 chicken breasts thinly sliced length wise 2 red peppers thinly sliced 2 yellow onions thinly sliced 2 cups shredded Mozzarella 2 cups cooked spinach 5 cloves minced garlic balsamic vinegar 2 tablespoons capers kosher salt black pepper Season chicken olive oil Pre-heat oven to 375.Season both sides of the chicken breasts with salt and black pepper. Over high heat add a tablespoon of olive oil and cook the chicken breasts onRead More →

1 bone out skinless pork shoulder butterflied ( you can ask your butcher to do this) 1 head garlic peeled 2 tablespoons caraway seeds 1 bunch fresh parsley 2 tablespoons fresh rosemary 2 tablespoons kosher salt 1 orange thinly sliced Combine garlic, caraway seeds, parsley , rosemary and salt in food prep or processor and pulse until almost a paste. Rub the mixture evenly over the pork shoulder which is fat side down. Evenly spread the orange slices over the pork shoulder. Roll the shoulder up like a jelly roll. Put seam down on roasting pan . Tie the rolled shoulder with butchers string everyRead More →

This recipe is a hybrid of Bread Pudding and French Toast. I make it the night before and pop it in the oven when I grab my first cup of coffee. By the time everyone is up and dressed its out of the oven. A variety of toppings are popular – maple syrup, jam and cinnamon. 1 loaf of challah bread cut into large cubes 6 cups low fat milk 6 eggs 1/2 cup brown sugar 1/2 teaspoon cinnamon 1 tablespoon vanilla extract In a baking dish add cut up bread. In a mixing bowl add the remaining ingredients and combine well. Pour over breadRead More →

Now that’s an image – this recipe delivers in all of the best ways possible. Serves 4 1 package bone in skin on thighs 1 package chicken legs 2 packages cremini mushrooms sliced thickly 4 tablespoons butter 1/2 cup chicken stock chopped flat leaf parsley to garnish Season chicken parts generously with salt and pepper. In a dutch oven or large pot heat over medium high and add 1 tablespoon of butter and 1/2 of chicken skin down. Let brown for a couple of minutes and flip and cook on other side for another couple of minutes. Remove to a plate add another tablespoon ofRead More →

This Galette is wonderfully versatile. It can be served room temperature or warm. It is always a big hit at Easter Lunch and other gatherings. Feel free to play with the ingredients and make it your own. Pie Crust This recipe for pie crust is my go to bomb proof pie crust. I use it for sweet and savory. You can make it 24 hours ahead. 2 1/2 cups all purpose flour (I prefer King Arthur) 2 sticks plus 2 tablespoons butter cold 1 cup ice water 1 teaspoon salt Add flour and salt to medium bowl and combine. Cut butter into small pieces andRead More →

Like many of my recipes this is a simple make ahead meal that is big on taste on not on prep. If you like some heat to your food just add some hot sauce or chili flakes to the marinade. Serves 4 – 6 4 chicken Legs 4 bone in thighs 1 package wings 1 cup soy sauce 1/4 cup mirin 1 shallot roughly chopped 1 lemon cut into quarters 1/4 cup roughly chopped fresh ginger 1 tablespoon kosher salt 4 cloves garlic roughly chopped 2 tablespoons olive oil In a large bowl add all of the ingredients excluding the lemon. Squeeze the juice fromRead More →

Soup is universally loved the world over. Making soup for me is soul satisfying and a limited effort yields many meals. These recipes rely on pantry staples. I prefer to use homemade stock, but if not available happily use store bought. All of these recipes are easily adaptable and can ┬ábe made vegetarian or even vegan by replacing chicken stock with vegetable stock.   Broccolli Corn & Cheddar Soup   1 head broccoli florets 2 cups frozen corn 1 cup shredded sharp cheddar 1 medium yellow onion diced 8 cups chicken stock 1 teaspoon lemon juice salt pepper olive oil   In a small stockRead More →

I love Enchiladas. This is an easy and simple play on the traditional format. Serve with a side of refried beans , rice (I like to make a version of Spanish Rice- recipe included below) and some avocado and you have a delish dinner in under an hour. Serves 6 Enchilada Pie 5 Large Tortillas 1 box Pomi Crushed Tomatoes 1 medium yellow onion diced 3 cloves garlic minced 1 tablespoon cumin 1 tablespoon oregano 1 teaspoon paprika 4 cups chicken shredded – I like to use a rotisserie bird for this 1 lime 2 tablespoons chopped fresh cilantro 3 cups shredded jack and cheddarRead More →

I’m usually about an hour behind everything I want to do and hungry. This is a simple and quick recipe that will satisfy you without taking forever .I love this recipe for the fact that it uses up leftover chicken- I hate to waste. You can adjust the heat of the ingredients accordingly. Serves 2 so just double or triple if you want to serve a group.   Honestly, when Im starved and running around like a crazy person I’ll eat both servings!   2 cups shredded roast chicken 1 can lager 1/2 cup green chilis jarred – you can use any type of greenRead More →