EGGS BENEDICT FLORENTINE QUICHE

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RECIPE

FOR THE MOCK HOLLANDAISE SAUCE

In a mixing bowl whisk together:

• 1/2 Cup Mayonnaise
• 1/2 Cup Mustard (dijon or yellow)
• Juice and Zest of 1/2 Lemon
• 1/2 teaspoon Salt
• Pinch of Cayenne Pepper

INGREDIENTS

• 1 Pie Crust (deep dish is best)
• 4 large Eggs
• 2 Cups Milk or Half and Half
• 1 Cup diced Ham
• 1 Cup shredded Swiss Cheese
• 1 Cup Spinach Leaves loosely packed
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Pinch of Nutmeg

DIRECTIONS

Preheat the oven to 350 degrees. Whisk the Milk and Eggs together in a mixing bowl until smooth and creamy. Leave about 2 Tablespoons of the Mock Hollandaise sauce in the mixing bowl and set the remaining sauce aside for topping. Add the diced Ham to the bowl with the 2 Tablespoons off Hollandaise Sauce and mix together until the Ham is well coated. Place the Pie Crust on a baking sheet lined with parchment. Add the Hollandaise coated Ham to the bottom of the crust and spread it evenly. Top the Ham with the shedded Swiss Cheese. Season with the Salt, Pepper and Nutmeg. Add the Spinach Leaves evenly over the S Cheese. Pour the egg mixture into the Pie crust until it is filled. Press down on the Spinach to cover it with the egg mixture. Bake the Quiche for 45-50 minutes until the egg mixture is lightly browned, puffed and give the pan a shake. If there is no jiggling, the Quiche is done. You can also test for doneness by sliding a sharp knife into the center of the Quiche. If the knife comes out clean, the Quiche is done. Let the Eggs Benedict Florentine Quiche rest for 15-20 minutes, slice into wedges, drizzle with the reserved Mock Hollandaise Sauce and serve.

RECIPE

INGREDIENTS

• 6 English Muffins Split
• 8 ounces Crab Meat (claw or lump)
• 1 7 ounce container Pimento Spread
• 5 Tablespoons Butter
• 2 Tablespoons Mayonnaise
• 1 teaspoon Lemon Zest
• 1/2 teaspoon Seasoned Salt
• 1 teaspoon Garlic Powder

DIRECTIONS

Preheat the oven to 350 degrees. Place the English Muffins split side up on a baking sheet lined with parchment and toast in the oven for about 10 minutes until slightly browned and hardened.  While the English Muffins are toasting, mix the remaining ingredients in a mixing bowl until well incorporated. Spread a heaping Tablespoon of the Crabbie mixture on each English Muffin. Cut each English Muffin into quarters creating pie shaped wedges. Bake for 10 minutes then turn the oven to Broil and cook an additional 5 minutes until nicely browned.

Note: If you are not planning to serve the Crabbies right away, freeze them on the baking sheet then transfer the frozen Carbbies to a freezer bag. Pull your desired serving size out of the freezer and re-heat at 350 degrees for about 10 minutes……Make them once, eat them for days!

RECIPE

INGREDIENTS

• 12 Lasagna Noodles (prepared according to manufacturer directions)
• 16 ounces Ricotta Cheese
• 1 Egg beaten
• 2 Cups shredded Parmesan Cheese divided
• 2 Tablespoons dried Italian Herbs
• 1 pound Ground Beef crumbled cooked and drained
• 1/2 pound Italian Sausage casings removed cooked and crumbled
• 1 teaspoon salt
• 1/2 teaspoon Black Pepper
• 4 cups Tomato sauce divided
• 3 cups shredded Mozzarella Cheese
• 1 Tablespoon dried Basil (for topping)

DIRECTIONS

Preheat the oven to 350 degrees. In a bowl, combine the Ground Beef and Sausage. Season with the salt and Pepper and add 1 cup of the Tomato Sauce and mix together until well blended. In another bowl mix together the Ricotta Cheese with the beaten Egg, Herbs and 1 cup of the Parmesan Cheese. Spray a 9 x 13 baking pan with non stick cooking spray. Spread 2/3 cup of the Tomato sauce in a thin layer to cover the bottom of the baking dish. Place 4 of the prepared Lasagna Noodles over the sauce to cover the bottom of the baking dish. Spread 1/2 of the Ricotta Cheese Mixture evenly over the Lasagna Noodles. Top the Ricotta Cheese Layer with 1/2 of the Beef and Sausage mixture making sure to go all the way out to the edges. Sprinkle 1/2 cup of the shredded Parmesan Cheese all over the Meat mixture. Top the Parmesan Cheese with 1 cup of the Shredded Mozzarella Cheese in an even layer. Drizzle 2/3 cup of the Tomato sauce over the Mozzarella Cheese. Repeat the layering process with 4 more Lasagna Noodles topped with the remaining Ricotta Cheese and Beef and Sausage mixtures. Sprinkle with the remaining Parmesan Cheese and 1 cup shredded Mozzarella Cheese. Top the Lasagna with the remaining Lasagna Noodles, Tomato Sauce and Mozzarella Cheese spreading evenly to completely cover the Lasagna side to side and top to bottom. Press down on the Lasagna with your hands to make sure that the layers are even and combined. Sprinkle with the 1 Tablespoon of dried Basil and Bake for 40-45 minutes until the Lasagna is nicely browned and bubbly. Let the Lasagna rest for 15 to 20 minutes. Slice into 8-12 equal squares and serve. If you are serving the Lasagna later (like the next day), slice when cold for better results.

RECIPE

INGREDIENTS

• 1 1/2 Puff Pastry sheets rolled out to 1/8 inch thick
• 1 can Artichoke Hearts Quartered each cut in half
• 2 ounces Prosciutto each cut into 3 strips then cut in half to make 24 3 by 1 inch strips
• 3 ounces Blue Cheese crumbled
• 2 Tablespoons Whipping Cream
• 1/2 cup Parmesan Cheese 
• 3 ounces Pine Nuts toasted

SPECIAL EQUIPMENT: 1 MINI (1 INCH) MUFFIN TIN (24 COUNT)

DIRECTONS

Preheat the oven to 425 degrees. Using a biscuit cutter or glass, cut the Puff Pastry into 24 1 1/2 inch rounds. Press each Puff Pastry round into each muffin cup pressing into the bottom and up the sides. Place a Prosciutto strip around the side edges of each Puff Pastry cup. Add an even amount of blue Cheese crumbles into the bottom of each cup. Top the Blue Cheese with a piece of Artichoke Heart. Using an eye dropper of syringe, add a few drops of heavy cream to each cup. Sprinkle 4-5 toasted Pine Nuts on top of the Artichoke Hearts. Top each cup with about 1 teaspoon of the shredded Parmesan Cheese. Bake the Cheesy Artichoke Prosciutto Puffs for 15-18 minutes until the tops are browned and the Puff Pastry is slightly puffed and cooked through (check the bottoms). Let the Puffs cool slightly and serve.

RECIPE

INGREDIENTS

• 6-8 Empanada Dough Discs (such as Goya Discos)
• 1 Pound cooked Beef (I used Beef Short Ribs) diced or crumbled
• 1/2 Sweet Onion cut into a medium dice
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper 
• 1 Tablespoon dried Tarragon
• 2 ounces Blue Cheese crumbled
• 3 ounces Cream Cheese softened
• 1/2 cup Fig Preserves
• 1 Egg beaten
• 3 Cups Canola Oil (for frying)

DIRECTIONS

Heat the Olive Oil in a skillet over medium heat. Add the Onions and stir to coat. Season the Onions with the Salt, Pepper and Tarragon and reduce the heat to medium low. Cook the Onions, stirring occasionally for 30-45 minutes until they are very soft and slightly browned (Caramelized). Remove the Onions from the heat and cool.

While the Onions are cooking, place the cooked Beef in a bowl. Mix the Blue Cheese and softened Cream Cheese with the meat until very well blended. Lay out the Empanada Dough on a baking sheet lined with parchment. Place 1/4 cup of the Meat Mixture in the center of each round. Spread about 1 Tablespoon of the Fig Preserves over each Empanada. Top each one with 1 Tablespoon of the caramelized Onions. Using your fingers or a pastry brush, coat the edges of each dough disc all the way around.

Fold each empanada Dough circle in half and pinch the edges together with your fingers. Firmly press the edges of each Empanada and then seal tightly by pressing  with a fork to thoroughly seal and decorate the edges of the Empanadas. Heat the Canola Oil in a heavy pot or Fry Daddy to 325 degrees. Fry the Empanadas in small batches until they are nicely browned and float to the surface of the Oil. Remove from the Oil and drain on paper towels. Serve with Blue Cheese Dressing or a Ranch Dip.

RECIPE

INGREDIENTS

• 1/2 Loaf of Italian or French Bread sliced into 1/2 inch rounds
• 3/4 pound Sweet or Hot Italian Sausage bulk or casings removed
• 1 Fennel Bulb diced
• 1 Red Bell Pepper seeded and diced
• 3 Large dried Mission Figs cut into 1/2 inch pieces
• 2 clove Fresh Garlic minced
• 3 Tablespoons Olive Oil or Roasted Garlic Oil divided
• 1 Container Ricotta Cheese
• 1 cup shredded Parmesan Cheese
• 2/3 cup shredded Mozzarella Cheese

DIRECTIONS

Preheat the oven to 350 degrees. In a skillet over medium heat crumble and cook the Sausage meat until well crumbled and no longer pink. Remove the Sausage from the skillet to a plate and set aside. In the same pan, add 1 Tablespoon of the Olive Oil and mix with any of the Sausage fat that is left. Add the diced Fennel, Red Pepper, and Figs to the pan and stir to blend. Cook the mixture for 5-8 minutes until the vegetables begin to soften. Add the minced Garlic the pan and stir to blend. Continue to cook the vegetable mixture for about 10 more minutes, stirring occasionally util the mixture is very soft. Add the cooked crumbled Sausage back to the pan and stir with the vegetable mixture until well blended. Remove the pan from the heat and let the Sausage and Vegetable mixture cool.

Place the bread slices on a baking sheet lined with parchment. Brush with the remaining Olive Oil or Roasted Garlic Oil. Lightly toast the bread slices in the oven for about 8-10 minutes. 

While the bread slices are toasting, mix the Ricotta, Parmesan, and Mozzarella Cheeses with the Sausage mixture until well blended. When the bread slices are lightly toasted, turn the oven to the broil setting and top each slice with a heaping Tablespoon of the Sausage Topping.. Place the Sausage Crostini under the broiler and broil for 5-7 minutes until the Topping is lightly browned and the Bread is well toasted. Plate and Serve.

RECIPE

INGREDIENTS

• 15 Extra Large Shrimp (26/30)
• 1 Package Phyllo Shells(15 pieces)
• 1 Stick Butter softened
• 1 Tablespoon Fresh Garlic minced
• 1 teaspoon dried Parsley
• 1 teaspoon dried Basil
• 1/4 teaspoon salt
• 1/8 teaspoon Black Pepper
• 1/4 cup Grated Parmesan Cheese
• 1 Tablespoon Lemon Juice
• 15-20 pieces of Shaved Parmesan Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Using a fork or a food processor, blend the Butter, Garlic, Grated Parmesan Cheese, Basil, Parsley, Lemon Juice, Salt and Pepper until all of the ingredients are incorporated. This is your Scampi Butter. Arrange the Phyllo Shells on a baking sheet lined with parchment. Into each Shell, add about 3/4 teaspoon of the Scampi Butter. With the back of a spoon, press the Scampi Butter into the bottom and up the sides of each Shell. Place 1 Shrimp on it’s side into each cup. Top the Shrimp with a piece of shaved Parmesan Cheese large enough to cover. Bake for 15 minutes until the Cheese is melted, the Shrimp is pink, and the Phyllo Shells are browned. Serve and enjoy.

 This pic of Chicken Satay Rangoon is from a 2010 Advertisement!

RECIPE

INGREDIENTS

FOR THE MEATBALLS

• 1 Pound Ground Beef 
• 1/4 Sweet Onion diced
• 3 cloves Fresh Garlic minced
• 3 thick slices of White Bread crusts removed
• 1/2 cup Milk
• 1 Large Egg beaten
• 1/4 cup Grated Parmesan Cheese
• 2 Tablespoons Olive Oil
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 2 Tablespoons Dried Basil
• Pinch Crushed Red Pepper Flake (optional)
• 1 Tablespoon Ketchup

FOR THE SWEET & SOUR SAUCE

• 12 Ounces Grape Jelly
• 12 Ounces Bottled Chili  Sauce

DIRECTIONS

Preheat the oven to 375 degrees. Tear the Bread into pieces and add to a bowl. Pour the Milk over the bread and soak for about 20 minutes. Heat the Olive Oil in a skillet over medium heat. Add the diced Onion and saute' for about 5 minutes. Season with the half of the Salt, 1/2 of the Pepper, Basil and Red Pepper Flake (if using) and add the Garlic. Continue cooking for 5-7 minutes longer until the onions are translucent and the mixture is fragrant. Remove from the heat and let it cool. Place the Ground Beef in a mixing bowl and Season with the remaining Salt and Pepper. Add the Ketchup, beaten Egg and the Parmesan Cheese. Take small amounts of the Milk soaked Bread and squeeze out the milk, adding it to the seasoned Beef as you go. Discard the milk that is left in the bowl. Add the cooled Onion mixture and mix with your hands, squeezing and folding the Meat mixture until it starts to pull away from the sides of the bowl. At this point, form a test meatball to make sure the Meat mixture holds it’s shape. Add more bread or bread crumbs if necessary so that the mixture forms a ball. Scoop 1 Tablespoon of the Meatball Mix into your hands, roll into a ball and place on a baking sheet lined with parchment. Continue scooping and rolling the Meatball Mix until all the mixture is used. The recipe should yield about 30 Cocktail Meatballs. Bake the Meatballs  for 15-20 minutes until they are slightly browned and firm to the touch. While the Meatballs are baking, combine the Grape Jelly and Chili sauce in a large sauce pan over medium heat. Cook the sauce for about 15 minutes stirring frequently until it is smooth and no trace of the Grape Jelly is left. When the Meatballs are done place them in the pan with the sauce and increase the heat to medium high. Cook the Meatballs in the sweet and Sour Sauce for 20-25 minutes stirring often to prevent burning. When the sauce is reduced by 1/4 and the Meatballs are well coated, the Old Fashioned Sweet and Sour Meatballs are ready to serve. Arrange them on a plate and insert toothpicks to do so.

RECIPE

INGREDIENTS

FOR THE PUMPKIN WON TONS

• 1 2 pound Sugar Pumpkin
• 1 Tablespoon Olive Oil
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 4 Tablespoons Butter
• 1 teaspoon Dehydrated Minced  Onion
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 1/4 cup Light Brown Sugar
• 2 Tablespoons Water
• 1 16 ounce container Ricotta cheese
• 1/2 cup shredded Parmesan Cheese
• 1 12 ounce package Won Ton Wrappers
• 1 Egg beaten with 1 Tablespoon Water
• 3 Cups Canola Oil (for frying)

FOR THE PUMPKIN SEED SAUCE

• 1/4 sweet Onion roughly chopped
• 1 slice White Bread broken into pieces
• 1 cup Toasted Pumpkin Seeds
• 3 small Cayenne Peppers
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Salt
• 2 Tablespoons Truffle Oil
• 3/4 cup Chicken Stock
• 1/2-3/4 cup Half and Half or Cream
• 1/4 cup Maple Syrup

DIRECTIONS

Wash and dry the Pumpkin.Cut off the stem area and cut the Pumpkin into quarters. Scrape out the seeds with a spoon and place them a colander. With the water running, wash off all of the Pumpkin flesh from the seeds and let dry.  Drizzle the Pumpkin Seeds with 2 Tablespoons canola oil and sprinkle them with 1 teaspoon of salt. Bake at 325 for about 15 minutes stirring occasionally until the seeds are lightly toasted. Set the seeds aside for the sauce.

Preheat the oven to 350 degrees. Place the Pumpkin Quarters on a baking sheet lined with parchment and drizzle with the Olive Oil.Sprinkle the seeds with half of the Salt and Pepper. Bake the Pumpkin Quarters for about 20 minutes until the flesh is tender (if a knife inserted into the flesh slides in and out easily, the Pumpkin id done). Remove the Pumpkin shell with a knife and cut the flesh into 1 inch pieces. Place the Pumpkin pieces into sauce pan over medium heat. Add the Butter, the Remaining Salt and Pepper, the other Seasonings and Brown Sugar and cook, stirring and breaking up the pieces as you go. When the Butter is melted and the seasonings are well incorporated, add the water al little at a time until the flesh is soft and well broken up. With an immersion blender or in a regular blender process the Pumpkin until it is pure’ed (you can also take a short cut and use canned Pumpkin). Add the Ricotta and Parmesan Cheeses to the Pumpkin Puree and mix well.

Lay half of the Won Ton Wrappers on a work surface. Using your finger, moisten the edges of each Won Ton wrapper with the Egg Wash. Place 1 heaping Tablespoon of the Pumpkin Filling on to the center of each wrapper. Place the remaining Won Ton Wrappers on top of each of the Pumpkin Won Tons. Pinch the edges together to enclose the Filling and press with your fingers to seal the Filling in. Fry the Pumpkin won Tons in small batches in hot oil (about 325 degrees) flipping them over occasionally for about 5 minutes until they are nicely browned and float to the surface of the oil. Remove with a slotted soon and drain on paper towels. 

In a skillet, heat the Truffle Oil over medium heat. Add the Pumpkin Seeds, Onion, Bread pieces, and Cayenne Peppers and stir. Add the seasonings and continue stirring until the onion is translucent and the Bread pieces are lightly browned. Remove from the heat and add the pan contents to a food processor bowl. Pulse the Pumpkin Seed mixture several times, scraping down the sides it is finely chopped. Remove the feed tube and with the machine running, pour in the Chicken Stock in a steady stream until the mixture is mostly smooth (the Pumpkin Seeds will not complete break down). Pour the Pumpkin Seed Puree into a skillet over medium heat and stir until heated through. Add the Cream and the Maple Syrup and stir until heated through and a moderately thick sauce forms.

Serve the Pumpkin Won Tons with the Pumpkin Seed Dipping Sauce.

RECIPE

INGREDIENTS

• 2 pounds Pork Loin cut into 1-2 inch chunks
• 3 Small or 2 Medium Granny Smith Apples cored and sliced
• 1/2 Large Sweet Onion diced
• Chopped fresh Thyme, Rosemary and Sage mixed together to measure 2 Tablespoons
• 2 Tablespoons Butter
• 2 teaspoons Salt divided 
• 1 teaspoon Black Pepper divided
• 1/2 teaspoon ground Nutmeg
• 1 Tablespoon fresh Garlic minced (about 4 cloves)
• 2 Tablespoons All Purpose Flour
• 1-2 Cups Beef Broth
• 1 Cup Apple Cider

DIRECTIONS

Season the Pork pieces with half of the Salt and Black Pepper. Melt the Butter in a large skillet over medium hight heat. When the Butter is bubbly, add the Pork pieces. Cook 5-8 minutes until the edges look browned. Turn the pieces over and brown the other side. When the Pork is no longer pink, remove the pieces to a plate and set aside. Reduce the heat to medium and add the Onions and Apples to the skillet. Season with the remaining Salt, Pepper and the Nutmeg and stir to blend. Continue cooking for about 5 minutes until the Onion and Apples begin to soften. Sprinkle the Herb mixture over the Onions and Apples and stir for another 5 minutes. Add the garlic and stir. Cook the mixture stirring occasionally for 5-10 more minutes until the Onions are translucent and the Apples are nicely softened. Sprinkle the Flour over the Apples and Onions and stir to coat. When the flour is well incorporated with the pan contents, pour in the Beef Broth and Apple Cider and stir. Continue stirring until the sauce has thickened and comes to a boil. Adjust the sauce thickness at this time by either thinning it with a little more Broth and Cider or thickening it with a cornstarch slurry. Add the Pork pieces back into the pan and stir to blend well with the other ingredients. Continue cooking the Pork Normande’ until the Pork is cooked through (the pork should temp out at a minimum of 145 degrees). Serve the Pork Normande’ with your favorite sides.

RECIPE

INGREDIENTS

• 1 Pound Steak of your choice (I used a RibEye) cut into 1 inch cubes
• 1 1/2 Cups Baby Sweet Peppers stems and seeds removed and cut in half
• 1/2 Sweet Onion diced
• 1 bunch Scallions white and light green parts only sliced
• 1 Tablespoon Thai Basil chopped
• 1 Tablespoon Garlic minced
• 2 Tablespoons Asian 5 Spice (for rubbing the meat)
• 3 Tablespoons Butter
• 1 Tablespoon Toasted Sesame Oil
• 1 1/2 Cups Beef Broth
• 1 Tablespoon Dried Cilantro
• 1 teaspoon Lime seasoning
• 2 Tablespoons all Purpose Flour
• 1/4 Cup Light Soy Sauce
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Rice Vinegar
• A Drizzle of Honey (if desired)
• 1 Handful Spicy Micro Greens (optional)
• 1 Tablespoon Sesame Seeds (optional)

DIRECTIONS

Toss the Beef cubes in the Asian 5 Spice seasoning to coat well and set aside. Melt the Butter and Sesame Oil in a large skillet over Medium High Heat. When it gets foamy, add the seasoned Beef cubes and cook 1-2 minutes per side. Remove the Beef from the pan to a plate and set aside. Reduce the heat to medium. To the same pan, add the Baby Peppers and Diced Sweet Onion and stir to blend. Season with the Cilantro and Lime Seasoning and saute’ for about 5 minutes. Add the minced Garlic and chopped Thai Basil and continue cooking, stirring occasionally until the Vegetables are crisp tender. Sprinkle the vegetables with the Flour and stir to coat. Cook an additional 3 minutes to cook out the starchiness of the flour. Add the Beef Broth, Soy Sauce, Worcestershire Sauce and Rice Vinegar and cook, stirring frequently until the sauce begins to thicken. Add the Beef cubes and any juices that have accumulated on the plate back to the pan and stir into the sauce. Stir until the sauce is nicely thickened. Add the Honey if using. Serve over Rice and Garnish with the spicy Micro Greens and Sesame Seeds.

RECIPE

INGREDIENTS

1.5 Pounds cooked Pork Belly

2 Tablespoons Butter or Bacon Fat

1 Large or 2 Small Carrots diced

2 Celery Stalks diced

1/2 White Onion diced

4 Garlic Cloves minced

1 Tablespoon Fresh Thyme and Fresh Rosemary chopped together

2 teaspoon Salt divided

1 teaspoon Black Pepper divided

1 Cup Cut Green Beans

1 Cup Fresh or Frozen Corn Kernels

2-4 Tablespoons all Purpose Flour

2 Cups Beef Broth

3 Large Russet Potatoes peeled and cut into1 inch chunks

4 tablespoons Butter 

3/4 Cup Milk or Cream

DIRECTIONS

In a large skillet, melt the Butter or Bacon Fat (whichever you are using) over medium heat. When the Butter is foamy, add the diced Onion, Celery and Carrot and stir to blend. Season the Mirepoix with 1 teaspoon Salt and 1/2 teaspoon of the Black Pepper and  continue to saute’  the mixture for about 10 minutes until the Vegetables begin to soften. Add the minced Garlic and Fresh Herbs and stir until well incorporated. Continue cooking the Mirepoix, stirring occasionally until the Vegetables (especially the Carrots) are very soft (about 10 more minutes). Dice the Pork Belly into 1/2 inch cubes and add them to the pan. Stir the Meat and Vegetable mixture for 5-8 minutes until the Pork is heated through. Sprinkle with the Flour and stir for about 10 minutes until the mixture is well coated and there is no visible liquid in the pan. Stir in the Green Beans and Corn. Add the Beef Broth and stir continuously until the sauce is nicely thickened. You want the sauce to be thick and spoonable. Preheat the oven to 350 degrees.

Place the Potato chunks in a large saucepan and cover with cold water. Add a teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium high and cook the potatoes until tender, about 15-20 minutes. Test the tenderness of the Potatoes by inserting knife into random chunks. If the knife slides in and out easily, the Potatoes are ready to mash. Drain the potatoes and transfer to a bowl. In the sauce pan you used to cook the Potatoes, add the butter. Place a Food Mill fitted with a medium blade on top of the sauce pan and add the cooked Potatoes in batches and run them through the Food Mill. Blend the processed Potatoes with the butter which should now be fully melted. Add the Milk or Cream and stir to a spreadable consistency. Set aside. If you do not have a Food Mill, mash the Potatoes with a potato masher and beat with    a hand mixer until smooth.

Place a 13 x 9 inch baking dish on a sheet pan. Add the Shepherds Pie Mixture and spread it out evenly. Top with dollops of Mashed Potatoes then spread the Potatoes evenly over the filling. Smooth out the Mashed Potato Crust and with a spatula, create some pretty design if desired or just leave it smooth. Put the Shepherds Pie in the preheated oven and bake for 25-30 minutes until the filling is bubbly. If you prefer a browner Mashed Potato Crust, turn on the broiler and broil for 3-5 minutes to your desired color and crispness. Let the Pork Belly Shepherds Pie rest for 3-5 minutes then spoon on to a plate to serve.

RECIPE

INGREDIENTS

• 6 Small Green Tomatoes
• 1/4 Medium White Onion
• 1/4 Medium Red Onion
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper
• 3-4 Hot Peppers (I used Cayenne)
• 1 1/2 teaspoons Kosher Salt
• 1/2 Cup Apple Cider Vinegar
• 1/4 Cup White Sugar
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Cloves

DIRECTIONS

Cut the Vegetables into 1 inch pieces. Add each Vegetable separately to a food processor and pulse until finely chopped. Mix the processed vegetables together. Place them onto a clean kitchen towel lined with a paper towel and squeeze out as much liquid as you can. Once you are finished squeezing out the liquid, transfer the mixture to a small sauce pan over medium high heat. Add the Apple Cider Vinegar, Sugar, Salt, Garlic Powder, Cinnamon and Cloves. Bring the mixture to a boil stirring occasionally. Reduce the heat to medium low and simmer about 40 minutes until all of the liquid has evaporated. Stir every once in a while during the simmering process. Cool and place an air tight container.

RECIPE

INGREDIENTS

• 1 Medium Spaghetti Squash
• 2 San Marzano Tomatoes diced
• 2 Tablespoons chopped Fresh Basil chopped
• 1 Tablespoon Fresh Garlic minced
• 1/2 Lemon
• 3/4 Cup Chicken Stock
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 pound Jumbo Shrimp (16/20)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 3//4 Cup Shredded Parmesan Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Wrap the Spaghetti Squash in foil and roast for 1-2 hours until a knife inserted into the squash slides in and out easily. Cut the ends off of the Squash and cut in half the long way. Remove the seeds with a spoon. Using a fork, shred the squash flesh into strings resembling spaghetti and set aside. Reserve the Squash Shells. In a skillet over medium heat, melt the Butter and Olive Oil until foamy. Add the chopped Garlic and cook about 5 minutes until fragrant. Season with the Salt, Pepper and Red Pepper Flake. Add the diced Tomatoes to the pan and cook for about 5 minutes. Increase the heat to medium high and pour the chicken stock into the pan. Cook, stirring occasionally until it is reduced by half (about 10-15 minutes). Add the Shrimp to the pan and cook 5 minutes per side until curled and pink. Add the shredded Spaghetti Squash to the pan and toss with the Shrimp, Tomatoes, Garlic and sauce until well blended. Squeeze the juice of the 1/2 Lemon into the Scampi mixture and stir to blend. Add the chopped Fresh Basil into the Scampi and stir. Remove from the heat and divide the Scampi Mixture into 2 equal halves. Preheat the oven to Broil. Place the Squash Shells in a baking dish. Fill the reserved Squash Shells with the Scampi mixture. Top the filled Squash Shells with the Parmesan Cheese and place under the broiler 5-7 minutes checking frequently to prevent burning. When the Parmesan Cheese is lightly browned, remove from the oven. Garnish and Serve.

RECIPE

INGREDIENTS

• 3/4 Pound Cooked Chicken shredded
• 2 Cups Prepared Stuffing
• 1/2 Cup Chicken Gravy (Recipe Below)
• 1 Cup Dried Cranberries (Craisins)
• 2 Puff Pastry Sheets cut into 4 inch squares each
• 2 Tablespoons All Purpose Flour (for dusting)
• 1 Egg beaten with 1 Tablespoon Water (egg wash)

DIRECTIONS

Preheat the oven to 400 degrees.Place the shredded Chicken in a bowl. Add the Gravy and mix well. Flour a work surface and lay out the Puff Pastry Squares. Working one at a time, spread 1/4 cup of stuffing in the center of the Puff Pastry Square. Top the stuffing with 1/4 cup of the Gravy coated shredded Chicken Meat. Sprinkle 8-10 Dried Cranberries over the Chicken. Bring together the top and bottom corners of the Puff Pastry Square and pinch. Continue pinching down both sides to completely enclose the filling. Lay the Turnover backdown on the work surface and press the edges to seal well. Using your thumb and forefinger, crimp the edges to create a ruffled appearance or press with a fork creating a lined border. Repeat the process with the remaining Filling and Puff Pastry Squares. This recipe should yield 8 Turnovers. Brush the Turnovers all over with the Egg Wash and bake for 15-20 minutes until puffed and golden brown. Serve with additional gravy if desired.

GRAVY

• 2 Tablespoons Chicken drippings 
• 3 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 teaspoons blended dried Herbs (such as Thyme, Rosemary, and Sage)
• 2 Tablespoons All Purpose Flour
• 2 Cups Chicken Stock

DIRECTIONS

In a medium sauce pan, melt the Pan Drippings and Butter. Season with the Salt, Pepper and Herbs. When the Butter mixture begins to bubble sprinkle it all over with the Flour and stir constantly until a thick Roux forms. Cook the Roux for 5 minutes to get out the starchiness of the flour. Add the Chicken Stock and whisk until the gravy thickens to your desired texture. 

RECIPE

INGREDIENTS

FOR THE CHICKEN

• 2 Boneless Skinless Chicken Thighs
• Salt and Pepper to taste
• 8-10 Large Pretzels broken into small pieces
• 1 Cup Barbecue Sauce

FOR THE BEER CHEESE

• 3 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 1/2 Cup Beer
• 1 Cup Half and Half
• 8 ounces Cheddar Cheese (or American, Velveeta, or Colby)
• 1 Tablespoon Worcestershire Sauce
• 1-2 teaspoons Hot Sauce
• 1 teaspoon Garlic Powder

DIRECTIONS

Preheat the oven to 375 degrees. Place the Pretzel pieces in a food processor and pulse into coarse crumbs. Place the Pretzel crumbs into a bowl. Pour the Barbecue Sauce into another bowl. Season the Chicken Thighs with Salt and Pepper then coat them with the Barbecue Sauce. Press the Chicken Thighs one at a time into the Pretzel Crumbs and coat both sides pressing and turning until fully covered. Place the Pretzel Coated Chicken Thighs on a baking rack set into a baking sheet lined with parchment. Spray them with non stick cooking spray. Bake the Chicken for about 30 minutes until an internal temperature of 165 degrees is reached. 

While the chicken is baking, melt the butter in a sauce pan over medium heat. When the butter is foamy whisk in the flour until a thick Roux forms. Cook the Roux about 5 additional minutes stirring constantly to cook out the starchiness of the flour. Add the Beer and whisk until no longer bubbly, smooth and thick. Pour in the Half and Half and continue stirring until the Cream Sauce is thickened and creamy. Cut the Cheese into small cubes or shred it and add it to the cream Sauce. Stir the sauce continuously until the cheese is melted and the sauce is the consistency of gravy.

When the Crunchy BBQ Pretzel Chicken Thighs are done, transfer them to plates and top with the Beer Cheese Sauce. Serve with your favorite sides.

RECIPE

INGREDIENTS

• 8 ounces Crab Meat
• 8 ounces Cream Cheese
• 8 Eggroll Wrappers
• 10 Snow Peas Julienned
• 2 Tablespoon Fresh Cilantro chopped
• 1 Tablespoons Fresh Ginger grated
• 2 Cups Broccoli Slaw or Cole Slaw Mix or Shredded Cabbage
• 1 Small Can Water Chestnuts diced
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons Rice Vinegar

DIRECTIONS

Bring the Cream Cheese to Room Temperature. In a bowl, mix together the Cole Slaw, Snow Peas, Cilantro, Ginger and Water Chestnuts. Season with the Soy Sauce, Worcestershire Sauce and Rice Vinegar and mix well. Add the Crab to the Vegetables and stir until well blended. Break the Cream Cheese into 1 inch pieces and add to the Crab Vegetable Mix. Using a spoon or your hands, blend the Cream Cheese Pieces into the Crab Vegetable mix until well incorporated and creamy. Place 1 Egg Roll Wrapper point side down on a work surface. Dip your finger in water and moisten the edges of the Egg Roll Wrapper. Place 1/2 cup of the Filling down the center of the Wrapper. Fold up the bottom point to partially enclose the Filling. Fold in the sides and press to seal. The Egg Roll should resemble an envelope. Gently roll up the Egg roll towards the top point folding in the sides to completely enclose the filling. Place the Egg Roll on a baking sheet or plate seam side down. Repeat this process with the remaining Egg Roll Wrappers and Filling. The Recipe should yield about 8 Egg Rolls. Bring a stockpot of fryolater to 325 degrees. To test the heat of the oil, drop a couple of drops of water onto the oil. If it sputters and dances, the oil is hot enough (if the temperature is not hot enough, the Egg Rolls will be greasy). Fry the Egg Rolls in batches being careful not to over crowd the pot. Fry for 5-7 minutes until the Egg Rolls float to the surface of the oil. Remove the Egg Rolls with a slotted spoon and drain on paper towels. Serve with your favorite Asian Dipping Sauce.

RECIPE

INGREDENTS

FOR THE BLUEBERRY CROSTADA

• 2 Cups Fresh Blueberries
• 2 1 inch wide strips of Lemon Zest
• 1/2 Cup Water
• 1/2 Cup Sugar
• 1 1/2 Tablespoons Lemon Juice

DIRECTIONS

Boil the Water, Sugar, and Lemon zest for 5 minutes. Discard the Zest and add the blueberries. Stir occasionally until the Berries begin to burst about 5 minutes. Remove from the heat and stir in the Lemon Juice. Cool.

FOR THE PEACH PIE FILLING

• 1 cup Water 
• 1 tbsp Lemon juice
• 1 cup Granulated sugar
• 1/4 cup Cornstarch
• 1 tsp Vanilla extract
• 1/4 tsp Cinnamon 
• 5 cups Peaches, Fresh or frozen, Peeled, Pitted, Cut into slices or chopped

DIRECTIONS

In a large sauce pan over medium high heat, bring the Water, Sugar, and Cornstarch to a boil. Stir constantly until thickened. Add the Cinnamon and Vanilla Extract and stir to blend. Add the Peaches and cook for 10 minutes. Remove from the heat and stir in the Lemon Juice. Cool

FOR BOTH

• 1 Home Made or Store Bought Pie crust
• 1 Egg Beaten
• 2 Tablespoons Granulated Sugar

DIRECTIONS

Spray a 9 inch round pan with non stick cooking spray. Press the Pie Crust into the pan making the bottom and sides are pressed in well. Add the Blueberry or Peach Filling. Working around the edges, gently pull and crimp the sides of the Pie Crust to enclose the filling leaving the top of the Crostada open. Brush the Crust with the beaten Egg Wash. Sprinkle the Sugar all over the Crostada. Bake at 375 for 40 to 45 minutes until the filling is bubbly and the Crust is nicely browned. Cool the Crostada, cut it into wedges like a pie and serve with Ice Cream or Whipped Cream.