My son Harry named this dish – based on the spice level which he thought packed a punch. Ive made a point of serving spicy dishes to my kiddos so that they can learn to love them as much as I do. You can adjust the heat factor according to what your family likes. I served this over white rice with avocado and black beans. 6 Boneless skinless chicken breasts 1 container chopped tomatoes 6 cloves garlic roughy chopped 2 yellow onions diced 1 poblano pepper diced 10 tomatillos cut in half 1 can beer 1 dried Guajilla chili In a large dutch oven overRead More →

These have tons of flavor and cook quickly. I vary the spices I include, for their version I used La Kama – which is a Moroccan spice blend. The one key ingredient is plain yogurt – you can use either greek or regular. I like to make extra so there is some for a chicken salad or sandwich the next day. I also, use bamboo skewers – which Im usually to lazy to soak. You can use metal skewers if you have them. 6 skinless boneless chicken cut into 1″ strips length wise 2 large yellow onions cut into quarters 1 cup yogurt 1/4 cupRead More →

I make this for most of my kiddos birthday parties – hence the name. It serves a crowd and re-heats easily. 1 box of pasta – your choice – I like a smaller shape 1 8 oz cheddar cheese 1 8 oz Colby or jack cheese 1/2 cup parmesan cheese 3 tablespoons sour cream 4 cups milk – use whichever you would like 1 stick butter 1/2 cup flour 1/2 cup bread crumbs 1/2 stick softened butter Cook pasta according to package minus two minutes. When pasta is cooked rinse with cold water to stop cooking. Set aside. Pre-heat oven to 350 In the sameRead More →

Wings are great for a group and basically everyone loves them. I use the same marinade for all of the wings and then make various sauces to appeal to a crowd. All of the ingredients are pantry friendly and you can adjust to what you like. Marinated & Grilled wings cooked three ways You can adjust the ingredients according to how many people you are cooking for. This recipe serves 6. 3 packages of wings 1/2 cup cider vinegar 1/4 cup oil 1 tablespoon garlic powder 1 tablespoon salt the juice of one lemon Toss all of the ingredients and let sit for a leastRead More →

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 →