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 →

This is super quick and quite the crowd pleaser. It also, a feel good dish since it’s loaded with veggies. Sloppy Joe 1/2 lb ground meat 1 carrot diced 1 small zucchini diced 1 medium yellow onion diced 1/4 cup ketchup 1 tspn dijon mustard 1/2 tspn powdered garlic 1 tablespoon worcestershire sauce 1 tspn dijon mustard 1 tspn cider vinegar 1/4 cup chicken stock olive oil salt pepper Rolls or Hamburger Buns   In a saute pan heat over medium heat add a couple of teaspoons of olive oil, add chopped veggies and season with a couple of pinches of salt. Saute veggies untilRead More →

The Oranges and Ginger add a wonderful brightness to Brisket.     1 bottle red wine 3 inches fresh ginger roughly chopped 1/2 cup molasses 2 tablespoons sugar 18 oz chopped tomatoes I use pomi 2 small oranges cut into quarters a couple sprigs of thyme 4 large white onions salt pepper brisket oil Brisket is great for a crowd and a wonderful dish for a large gathering. It is best made the day ahead- re-heats quickly and is a crowd pleaser. I like to get everything prepped before so everything just falls into place. Preheat oven to 350 and place rack in the middle.Read More →

The blueprint recipe for this is Party Mac n Cheese which holds a place of honor in my upcoming cookbook (This is Bunny’s all time fave dish). It’s simple and straight forward. Don’t shy from making a roux- its stupid simple and pretty fool proof as well. This is comfort food at it’s best. BT Mac n Cheese (with some scallions) 3/4 box elbow pasta 2 cups whole milk 2 cups cheddar cheese shredded 3 slices american ( makes the sauce silky so snobbiness about this) 1 cup parmesan cheese grated 5 Pieces bacon diced 1 cup cherry tomatoes chopped 3 scallion diced including theRead More →

This is a an homage to Risotto with out all of the work, hence the name. Cheater’s Risotto 2 1/2 cups chicken stock 1 cup orzo 1/2 cup mushrooms sliced 1/4 cup frozen peas 2 large handfuls kale 1/2 cup parmesan cheese Salt Pepper In a medium sauce pan add stock bring to a boil and add orzo. Meanwhile sauce mushrooms in a teaspoon of oil until slightly browned- set aside. The Orzo should take about 10 mins to cook stirring a couple of times to keep from sticking, when the orzo is al dente turn of the stove, add the mushrooms, peas & kale.Read More →

I love duck. It satisfies all of my culinary urges, it’s meaty, rich & complex- everything one could wish for in a food. This combo is particularly decadent and is wonderful for a cold weather family dinner or dinner party sans the monkies. Is is also, incredibly simple.   White Beans with Smoked Duck  This is a simple riff on Cassoulet. serves 6 generously I package of smoked duck breast ( you only need one lobe) 1 bag dried Great Northern Beans 2 medium white onions 6 cloves garlic several sprigs fresh thyme 8 cups chicken stock olive oil salt pepper Prepare the dried beansRead More →

Lunch on the weekends is always hectic. Sometimes it’s a thoughtfully orchestrated meal or it’s like this one – oh, damn I should have gone shopping… Anyway, back to the pantry staples. What’s great about this very american version of fried rice is that you can add all types of veggies and protein. It’s also, a crowd favorite which makes life easier and it reheats wonderfully.   Rainbow Fried Rice Serves a Crowd of several small people or 4 adults 3 cups cooked Rice (you can use either brown or white) 1 diced red pepper 2 stalks celery diced 1 large carrot diced 1 bunchRead More →

The Soup gets its name from the fact that I use green curry paste, but feel free to use whatever chili pastes you have floating around.  This soup is all about comfort so add what it is you like for both the base paste and the toppings. I’m feel like I put on several hundred cookie pounds over the holidays so I went with all things green to assuage my post holiday food guilt. The recipe doubles well and is fun for a group 1 garlic clove 2 cups chicken stock 1 section chinese noodles – if you don’t have these on hand linguine willRead More →

With the end of Holiday season the everyday is back in full swing and there is not enough time in the day to get to half of what needs to be checked off the list. So by the time dinner rolls around I’m usually about 2 hours behind. I like to simplify it when in a rush with a one pot wonder that relies on pantry staples and covers all the nutritional bases Chicken with CousCous and Olives 2 packages boneless skinless chicken thighs (chicken breasts will work just as well) 2 1/2 cups chicken stock 2 cups couscous 1/2 cup white wine * IRead More →

Holiday Cooking is always exciting and festive and I often wonder why I allocate these culinary wonders to a couple days a year , rather then utilizing them year round. I love ham, but frankly the only time that I cook it is either on Easter or Christmas Eve. Ham will feed a crowd and get you a couple meals to boot! This year I tried a new Ham recipe and it was just divine.  Super Market Hams can be a bit rubbery, but with a little TLC they become something new and fabulous. The Main Event   1 Large Ham Bone in Glaze 1Read More →