PAPPARDELLE PASTA CARBONARA WITH PEAS

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RECIPE

INGREDIENTS

• 8-9 ounces Pappardelle Pasta cooked according to package directions
• 1/4 cup Olive Oil
• 1/2 pound Bacon diced
• 1 cup cooked and diced Ham
• 3 cloves Fresh Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Half & Half or Cream
• 3 Large Eggs
• 6 ounces Fresh Shelled Peas
• 1 cup Freshly Grated Parmesan Cheese
• Additional Parmesan Cheese for serving

DIRECTIONS

Once the Pappardelle pasta is cooked, drain it and place it back in the pan with the Olive Oil and toss together to keep it from sticking. In a skillet over medium heat cook the bacon until it is crispy. Drain off all but 2 Tablespoons of the Fat and turn off the heat. If you are cooking on an electric stove, leave the heat off and add the minced Garlic to the Bacon Fat and season with the Salt and Pepper. Cook the Garlic in the warm pan for 1-2 minutes until it is fragrant. If you are cooking with gas, cook the Garlic over low heat. Pour the Half & Half or Cream into the pan and stir, scraping up the browned Bacon Bits. While the Cream warms up, separate the Egg Yolks from the Egg Whites and whisk the Yolks together. Add 1 Tablespoon of the warm Cream to the Egg Yolks and whisk together to temper them. Repeat the tempering process 3 times, then add the tempered Eggs to the rest of the Cream mixture. Turn the heat back up to medium low and add the cooked Bacon, the Ham, the Peas and the Parmesan Cheese and cook stirring constantly until the Sauce is warmed through. Pour the Carbonara Sauce into the sauce pan with the Pappardelle Pasta and cook for 8-10 minutes tossing the Pasta to blend completely with the Sauce. When the Pasta and the Sauce are hot, transfer a serving to a plate, sprinkle with some additional Parmesan Cheese to taste and serve. 

RECIPE

INGREDIENTS

• 1 Pound Chicken Tenderloins pounded to 1/2 inch thickness
• 6-8 slices cooked Bacon
• 8 Fresh Dinner Rolls
• 1 medium bag Nacho Cheese Doritos ground in a food processor (crumbs). Reserve 1/12 cups of the Dorito Crumbs for topping.
• 2 large Eggs beaten
• 2/3 cup All Purpose Flour
•  2 Tablespoons Butter
• 2 cups Half & Half
• 1 Tablespoon All Purpose Flour
• 2 cups American Cheese cut into pieces
• 1 cup Shredded Cheddar Cheese
• 1 cup Medium Salsa
• 2 Tablespoons Melted Bacon Fat or Butter
• 1 cup Canola Oil for frying

DIRECTIONS

To Make the Queso Cheese Sauce, melt the 2 Tablespoons of Butter in a saucepan over medium low heat. When the butter is bubbles, sprinkle it with the Flour stirring constantly until the Flour is fully incorporated into the Roux. Add the Cheeses and the Half & Half and cook 8-10 minutes stirring constantly until the Cheese is fully melted and the Cheese Sauce is Creamy. Remove from the heat and stir the Salsa into the Cheese Sauce, mix well and set aside. Set up the breading station by lining up 3 bowls filled with 1) Flour, 2) Beaten Eggs, and 3) the crushed Doritos. Cut the Chicken tenders into pieces that will fit onto the Dinner Rolls. Dip the Chicken Pieces one or two at a time into the Flour to fully coat, shake off the excess flour and transfer to the beaten Egg bowl. Completely coat the Floured Chicken Pieces with the Egg and move them into the Crushed Dorito bowl. Press and turn the Chicken Pieces into the Doritos until they are completely coated. Transfer the coated Chicken Pieces to a plate and continue bread all of the remaining pieces. Heat the Oil in a deep skillet over medium high heat until the Oil is heated to the point where it sizzles. Fry the Coated Chicken Pieces in batches making sure not to over crowd the pan for 1-2 minutes per side until the Chicken is browned on the outside and reaches an internal temperature of 165 degrees. Preheat the oven to 350 degrees and spray an 8 x 10 baking dish with non stick cooking spray. Slice the Dinner Rolls in half and place the bottoms in the baking dish in a single layer, pressing to fit if necessary and reserve the Roll tops. Spread the Dinner Roll bottoms with 1 1/2 cups of the Queso Cheese Sauce to cover. Arrange the Chicken Pieces over the Rolls using 1 or more pieces to create 8 Sliders. Top the Chicken with the slices of Cooked Bacon, breaking them up as needed to cover. Drop about 1 Tablespoon of additional Queso Cheese Sauce on each Slider and Place the Dinner Roll Tops on each Sandwich. Brush the Tops with the melted Bacon Fat or Butter and sprinkle with the reserved crushed Doritos. Bake for 15-20 minutes until the tops are crispy and browned and the Sliders are heated through. Run a knife around each slider to make sure they come out of the baking dish as individual Sliders and Enjoy!

RECIPE

INGREDIENTS          

• 1 pound Ground Beef
• 1/2 large White Onion finely diced
• 1 Carrot, peeled and finely diced
• 1 stalk Celery, finely diced
• 1 1/2 teaspoons Salt divided
• 1 teaspoon Dried Thyme divided
• 1 teaspoon Black Pepper divided
• Pinch of Crushed Red pepper Flake
• 2 Tablespoons Tomato Paste
• 1/4 cup Red Wine
• 2 teaspoons Worcestershire Sauce
• 1/2 cup Beef Stock
• 1  head Cauliflower, cut into small florets 
• 2 Tablespoons Roasted garlic Oil
•  2 Tablespoons Butter
• 2 cups Half & Half
• 1 Tablespoon All Purpose Flour
• 2 cups American Cheese cut into pieces
• 1 cup Shredded Cheddar Cheese

DIRECTIONS

      Preheat the Oven to 400 degrees. In a mixing bowl toss the Cauliflower Florets with the Roasted Garlic Oil, 1/2 teaspoon Salt and the Crushed Red Pepper Flake and transfer to a baking sheet lined with parchment in a single layer. Roast the Cauliflower for 20-25 minutes until lightly browned and soft. While the Cauliflower is roasting, crumble the Ground Beef into a skillet over medium heat and season with 1.2 teaspoon Salt, 1/4 teaspoon Black Pepper and 1/2 teaspoon Dried Thyme. Cook the Beef break-ing it up for 8-12 minutes until the Meat is no longer pink and it is nicely crumbled. Remove from the skillet and transfer to a plate. In the same skillet still over medium heat, melt 1 Tablespoon Butter and when it gets bubbly, add the diced Celery, Carrots and Onion and stir to blend. Season the Mirepoix with 1/2 teaspoon of Salt, 1/4 teaspoon of Black Pepper and the remaining Dried Thyme and cook, stirring often for about 6-8 minutes until the Vegetables are nicely softened. Add the Tomato Paste to the Vegetables and stir to blend well. Add the Ground Beef Back to the skillet and add the Worcestershire Sauce, Red Wine and Beef Stock. Increase the heat to medium high and cook 8-10 minutes until most of the liquid has evaporated. In a sauce pan, Melt the Butter over medium heat and when it begins to bubble, sprinkle it with the Flour and stir to create a thin Roux. Add the Cheese pieces and the Half & Half and lower the heat to medium low and stir constantly 5-10 minutes until the Cheese is melted and the Cheese Sauce is creamy and and thickened. Reduce the oven temperature to 350 degrees and spray an 8 x 10 baking dish with nonstick cooking spray. Layer 1/2 of the Cauliflower in the pan followed by 1/2 of the Ground Beef Mixture and 1/2 of the Cheese Sauce. Continue layering with the remaining Cauliflower, Beef and Cheese Sauce and finish the Cheesy Beef & Roasted Cauliflower Casserole with the Shredded Cheddar Cheese. Bake for 20-25 minutes until the Cheese is lightly browned and bubbly and the Casserole is fully heated through.

RECIPE

INGREDIENTS

• 2 Pounds Boneless Skin On Chicken Thighs
• Salt and Pepper to taste
• 2 Tablespoons Canola Oil
• 1/2 medium White Onion finely diced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper 
• 1 Tablespoon Dried Tarragon
• 1 teaspoon Dried Thyme
• 4 ounces sliced Crimini (Baby Bella) Mushrooms
• 2 cloves Fresh Garlic minced
• 1 1/2 cups Rolled Oats
• 3 cups Chicken Stock divided
• 3 cups Baby Spinach and Baby Arugula Blend loosely packed
• Grated Parmesan for serving (optional)

DIRECTIONS

Season the Chicken Thighs with Salt and Pepper to taste on both sides. Heat the Canola Oil over medium high heat and when it gets shimmery, Add the Chicken Thighs skin side down and sear for 5-8 minutes until the skin is nicely browned. Turn the Chicken Thighs over and sear the other side for an additional 5-8 minutes until the Thighs have reached an internal temperature of 145 degrees. Remove the Chicken from the pan and transfer to a plate and set aside. Reduce the heat to medium. Deglaze the skillet with 1/4 cup of Chicken Stock (or White Wine if you have some on hand) and scrape up the browned bits. Add the Diced Onion to the skillet and stir to blend with the oil and Chicken bits. Season the Onion with the Salt, Pepper, Tarragon and Thyme and cook stirring occasionally for 3-5 minutes until the Onion is softened. Add the Mushrooms and cook for 5-7 minutes until they have begun to brown slightly, then add the minced Garlic. Cook and stir in the Garlic for 1-2 minutes until fragrant, then add the Rolled Oats and stir to incorporate. Cook the Mixture for about 3 minutes until the Oats have begun to brown a little, then add 1 cup of the Chicken Stock. Cook the Oat Mixture for 5-6 minutes stirring frequently until all of the liquid has been absorbed. Add an additional 1 cup of Chicken Stock and continue cooking for another 5-6 minutes until the Stock has been absorbed. At this point, add in the Baby Spinach and Arugula Blend and the remaining 1 cup of Chicken stock and stir constantly for 1-3 minutes until the Greens have begin to wilt. Reduce the heat to medium low and top the Oatmeal Mixture with the partially cooked Chicken Thighs. Cover and cook for 8-10 minutes until the Chicken Thighs have reached an internal temperature of 165 degrees. While the Oatmeal and Chicken are cooking, it may be necessary to lift up the Chicken and give the oatmeal a stir a couple of times so that it reaches a nice creamy texture. When the Chicken Thighs are up to temp and the Mushroom Oatmeal is nice and creamy, the Savory Chicken and Mushroom Oatmeal is done and ready to serve. Place on a plate with the Chicken on top and sprinkle with a little Grated Parmesan Cheese (if using) and Enjoy! 

RECIPE

INGREDIENTS

• 3-4 Chicken Thighs
• Salt, Pepper and Chili Powder to taste
• 1 Quart Enchilada Sauce (store bought or home made)
• 1 bunch Rainbow Swiss Chard
• 2 large Leeks
• 1 large Bell Pepper (any color)
• 2 cloves Fresh Garlic minced
• 2 Tablespoons Olive or Canola Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Chives
• 1 teaspoon Crushed Red Pepper Flake
• 2 ounces Cream Cheese
• 3 cups Mexican Four Cheese Blend divided
• 5-6 8 inch Flour Tortillas
• Sour Cream, Minced Red Onion and Chopped Fresh Cilantro (for garnish)

FOR THE ENCHILADA SAUCE

Blend together using an immersion blender or food processor:

• 1 Cup Medium Salsa
• 2 Cups Tomato Sauce
• 1 Cup Ketchup
• 1 Tablespoon Chili Powder
• 2 teaspoons Onion Powder
• 1 teaspoons Onion Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika

DIRECTIONS

Place the Chicken Thighs in a baking dish and season with Salt, Pepper and Chili Powder. Add about 1/2 cup of water to the dish, cover with foil and cook in a 350 degree oven for about 45 minutes until you reach an internal temperature of 165 degrees. When the Chicken is cool enough to handle, shred the Thighs into bite sized pieces and set aside. Separate the Swiss Chard Leaves from the Ribs (Stalks) and cut the Stalks into a 1/2 inch dice. Slice or tear the Swiss Chard Leaves into 2 inch pieces. Using the White and Light Green parts of the Leeks, slice them in half lengthwise to create a flat side. Slice the Leek halves into 1.2 inch half moon slices. Rinse and drain the sliced Leeks well. Seed and dice the Bell Pepper into a 1/2 inch dice. In a skillet over medium low heat, add the Olive or Canola Oil and heat until it gets shimmery. When the shimmery point is reached, add the Leeks, Bell Pepper and the Swiss Chard Stalks. Season the Vegetables with the Salt, Pepper, Dried Chives and Red Pepper Flake and cook for 15-20 minutes stirring occasionally until the Vegetables are nicely softened. Add the Garlic and the Swiss Chard Leaves to the pan and continue cooking until the Leaves are wilted and the Garlic is fragrant. Add the Shredded Chicken Meat and 2/3 cup of the Enchilada Sauce to the Vegetable Mixture and cook until warmed through. Add the Cream Cheese and 1 cup of the Mexican Four Cheese Blend and stir constantly until fully melted. Remove the Enchilada Filling from the heat to cool. Preheat the oven to 375 degrees. Spray a 8 x 11 inch baking dish with non stick cooking spray and spread 2/3 cup of the Enchilada Sauce in a thin later all over the bottom. On a work surface, lay out 1 Tortilla and add about 1/2 cup of the Filling across the center. Fold in the sides about 1 inch and roll the Tortilla around the Filling to enclose. Place the Rolled Enchilada seam side down into the baking dish. Repeat with the remaining 4 or 5 Tortillas and the remaining Filling until the baking dish is full. Top the Enchiladas with the remaining Enchilada Sauce and Mexican Four Cheese Blend and bake for 25 minutes until the Sauce is bubbly and the Cheese is lightly browned. Serve the Chicken Leek and Swiss Chard Empanadas with a dollop of Sour Cream, a sprinkle of minced Red Onion and chopped Fresh Cilantro (if using) 

RECIPE

INGREDIENTS

• 1 12 ounce package of Jumbo Pasta Shells 
• 2 Tablespoons Olive Oil
• 3 Tablespoons Butter
• 1-2 cloves Fresh Garlic Chopped
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided 
• 1/2 teaspoon Ground Nutmeg
• 2 teaspoons Dried Oregano divided
• 2 teaspoons Dried Basil divided
• 1 1/2 Tablespoons All Purpose Flour
• 2 cups Milk
• 1 Egg beaten
• 2 cups Ricotta Cheese
• 20 2 ounce Meatballs (store bought or home made) cooked and lightly sauced
• 2 cups Tomato Sauce
• 1 1/2 cups Shredded Mozzarella Cheese
• 1 cup Shredded Parmesan Cheese
• Grated Parmesan for serving (optional)

DIRECTIONS

Cook the Pasta Shells according to package directions. Drain them and toss with the Olive Oil to keep them from sticking together. In a skillet or sauce pan over medium heat, melt the Butter and when it begins to bubble, add the chopped Garlic and stir. Season the Butter and Garlic with 1 teaspoon of Salt, 1/2 teaspoon Black Pepper, 1 teaspoon each of the Dried Basil and Oregano and the Ground Nutmeg and stir for 1-2 minutes until the Garlic is fragrant. Sprinkle the Flour in the pan and stir constantly for 2-3 minutes. Add the Milk and continue cooking and stirring constantly for 5-8 minutes until the Sauce has reached the boiling point and is nicely thickened. Remove from the heat and set aside to cool. In a mixing bowl, combine the beaten Egg with the Ricotta Cheese and season with the remaining Salt, Pepper, Basil and Oregano. Stir until well blended. Preheat the oven to 350 degrees and spray a 8 x 10 inch baking pan with non stick cooking spray. Spread about 1 cup of the White Sauce evenly over the bottom of the baking dish and place about 20 of the Pasta Shells in 2 or 3 rows. Place about 1 Tablespoon of the Ricotta Cheese Mixture in the center of each Pasta Shell and line them up in the pan. Place 1 Meatball on top of the Ricotta Cheese in each Pasta Shell and top evenly with the Tomato Sauce. Sprinkle with the Mozzarella and Parmesan Cheeses and bake for 30-40 minutes until the Tomato Sauce is bubbly, the Shells are cooked through (165 degrees) and the Cheese is nicely browned. Served with a sprinkle of Grated Parmesan or garnish of your choice (like fresh Basil or Oregano). 

MY MEATBALL RECIPE (if you want to make your own)

• 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
• 1 teaspoons Salt 
• 1/2 teaspoon Black Pepper 
• 2 Tablespoons Dried Basil
• Pinch Crushed Red Pepper Flake (optional)
• 1 Tablespoon Ketchup

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 2 ounce Meatballs. Bake the Meatballs  for 15-20 minutes until they are slightly browned and firm to the touch.

RECIPE

INGREDIENTS

FOR THE CRABBY BAKED STUFFED SHRIMP

• 3/4 pound 16/20 Extra Large Shrimp
• 1 stick of Butter melted
• 1 sleeve Ritz Crackers
• 1 cup Crab Meat
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

FOR THE ASPARAGUS

• 1 Bunch Asparagus
• Salt and Black Pepper to taste
• 2 Tablespoons Water

FOR THE ROSEMARY OVEN ROASTED POTATOES

• 1 pound Baby Rainbow Potatoes cut in half lengthwise
• 2 Tablespoons Olive Oil
• 2 Tablespoons chopped Fresh Rosemary
• Salt and Black Pepper to taste

DIRECTIONS

Slice each Shrimp lengthwise from tail to head end (make sure any veins are removed). Brush a baking dish with Butter and line the Shrimp up along the sides of the baking dish to keep the tails facing upward and place in the refrigerator while you make the stuffing. Preheat the oven to 375 degrees. Place the Baby Rainbow Potatoes in a bowl, drizzle them with the Olive Oil and season with the Rosemary, Salt and Pepper. Toss the Potatoes to coat well with the Olive Oil and Seasonings and spread them out in a single layer on a baking sheet lined with parchment. Roast the Potatoes for 30-40 minutes until they are lightly browned and a knife inserted into them slides in and out with no resistance. While the Potatoes are Roasting, make the Stuffing. In a food processor, pulse the Ritz Cracker Crumbs until roughly chopped. Add the Crab Meat and pulse 3-4 more times until the Crackers and Crab are well mixed. Pour in the melted Butter and pulse a few more times until the stuffing is smooth and holds together so that it can be formed. Remove the Shrimp from the refrigerator and place about 1 Tablespoon of the Crab Meat Stuffing on each Shrimp. Using your hands, form the stuffing into the Meaty end of each Shrimp and place them back in the pan with the tails facing upward. Bake the Shrimp for 15-20 minutes until the Stuffing is lightly browned and the Shrimp are white and cooked through. Break the woody ends of the Asparagus off where they snap off naturally and place in a microwave safe dish. Drizzle the Asparagus with the water and season with Salt and Pepper to taste. Microwave on high for 2-4 minutes until the Asparagus is bright green and crisp tender. Serve the Crabby Baked Stuffed Shrimp with the Rosemary Roasted Potatoes, Steamed Asparagus and a wedge of Lemon for the Shrimp and enjoy!   

RECIPE

INGREDIENTS

FOR THE RISOTTO

• 2 Tablespoons Butter
• 2 Tablespoons Roasted Garlic Oil
• 1/2 Medium Sweet Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Fresh Basil chopped
• 2 Tablespoons chopped Fresh Garlic
• 1 1/2 cups Arborio Rice
• 4 cups Chicken Stock
• 1/2 cup White Wine
• 1 cup Grated Parmesan Cheese

FOR THE ARANCINI

• 2 cups Fine Bread Crumbs
• 1 sleeve Ritz Crackers crushed
• 2 Large Eggs beaten
• 2/3 cup All Purpose Flour
• 3/4 pound peeled and deveined Large Shrimp (16/20) cut in half
• 3 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup chopped Fresh Chives

1 Tablespoon chopped Fresh Garlic

• The juice and zest of 1/2 medium Lemon
• 1/2 cup shredded Mozzarella Cheese
• 1/2 cup shredded Parmesan Cheese
• 1 Tablespoon chopped Fresh Basil
• 3-4 cups Canola Oil (for frying)
• Tomato Sauce and additional Grated Parmesan Cheese (for serving, optional)

DIRECTIONS

A few hours or the day before, make the Risotto:

In a skillet over medium heat, melt the Butter and the Roasted garlic Oil and when it get bubbly, add the diced Onion, season with the Salt, Pepper and Fresh Basil and stir to incorporate. Cook the Onion Mixture for about 5 minutes until it begins to soften and add the Garlic and cook, stirring constantly for an additional 1-2 minutes until fragrant. Add the Arborio Rice and stir to blend with the Onion Mixture. Cook for 5-7 minutes until the Rice begins to brown slightly. Add the Wine and stir for 5 minutes, then reduce the heat to medium low and  add 1 cup of the Chicken Stock and cook, stirring occasionally 6-8 minutes until most of the Stock is absorbed. Repeat the process, adding 1 cup of Stock each time and cook until the liquid has absorbed. Once all of the Stock has been added and all the liquid is absorbed, about 30-40 minutes, add the Grated Parmesan Cheese and stir constantly until the Cheese is melted. The Risotto is ready when the Rice is very soft and the texture is creamy. Set the Risotto aside to cool completely. 

When You are ready to assemble the Arancini:

Heat the 2 Tablespoons of Butter in a skillet over medium heat and when it begins to bubble, add the chopped Chives and Garlic and cook for 3-4 minutes. Turn off the heat and add the Shrimp pieces and stir to coat well. Add the Lemon Juice and Lemon Zest, mix well and set aside to cool. Place the cooled Risotto in a large mixing bowl  and add the shredded Mozzarella and Parmesan Cheeses and additional chopped Basil and mix until the Rice Mixture holds together well. Place 1/4 cup of the Risotto onto a work surface, repeating with all of the Risotto. Roll the portioned Risotto into balls using your hands, then make an indention into the center of each one. Place a piece of the cooled Shrimp into each Risotto cup followed by about 1/2 teaspoon of any of the Scampi Butter left in the pan. Working one at a time, lightly press the Shrimp into the Risotto cup and fold the sides of the Risotto to enclose the Shrimp. Finish the Arancini Balls by rolling them with your hands until nicely rounded. Mix together the Bread Crumbs and crushed Ritz Cracker Crumbs until well blended. Place the Arancini in the freezer while you set up the Breading Station. Set up the Breading Station by setting out 3 bowls, the first containing the Flour, second containing the beaten Eggs and Bread and Ritz Cracker Crumb Mixture in the third bowl. Working one at a time, roll each Arancini in the Flour using your left hand until the Arancini is well coated. Shake off any excess Flour and transfer the Arancini into the Egg and using your right hand, roll it around until is is completely coated with Egg. Let any excess Egg drip off and transfer the Arancini to the Bread Crumb Mixture and going back to your left hand roll it around until is is well coated with the Crumbs. This is called the Wet Hand/Dry Hand Breading Method. Repeat with all of the Arancini. Heat the Canola Oil in a fryer or a deep skillet until it is very hot (about 325 degrees). Drop the Breaded Arancini in small batches and fry 3-5 minutes and when they are nicely browned and they float to the top of the Oil, remove from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain.Serve the Shrimp Scampi Arancini with a small amount of Tomato Sauce and a sprinkle with Parmesan Cheese (if using).

RECIPE

INGREDIENTS

• 8 Phyllo Sheets
• 1 1/2 sticks Butter melted
• 2 cups chopped and blanched Spinach (or Frozen Spinach)
• 2 cups Petit Artichoke Hearts chopped
• 1 Tablespoon Olive Oil
• 1/2 Large Sweet Onion diced
• 1 bunch Scallions sliced
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 1/2 teaspoon Ground Nutmeg
• 2-3 cloves Fresh Garlic chopped
• 2 Large Eggs beaten
• 2/3 cup Ricotta Cheese
• 1 cup Feta Cheese crumbled
• 1 1/2 teaspoons Dried Oregano
• 1 teaspoon Lemon Zest

DIRECTIONS

Using a clean kitchen towel, squeeze out as much of the Spinach liquid as possible and drain the chopped Artichoke Hearts. Mix the Spinach and Artichoke Hearts together in a bowl and set aside. In a skillet over medium heat, warm the Olive Oil and when the Oil starts to shimmer, add the Sweet Onion and Scallions to the skillet and stir to blend. Season the Onions with 1 teaspoon of the Salt, 1/2 teaspoon of the Black Pepper and the Ground Nutmeg and cook, stirring occasionally 5-8 minutes until the Onions are slightly browned and softened. While the Onions are softening, mix together the beaten Eggs, Ricotta and Feta Cheeses, the remaining Salt and Pepper and the Dried Oregano and stir until well blended. Add the chopped Garlic to the Onions when they are mostly softened and continue cooking 1-2 additional minutes until fragrant. Remove from the heat and set aside to cool. Preheat the oven to 350 degrees and on a work surface roll out the Phyllo Dough Sheets, cover the stack with plastic wrap and a damp kitchen towel to keep the sheets from drying out. Brush an 8 by 10 inch baking dish with Butter,  press in 1 sheet of Phyllo Dough with the sides overlapping the pan. and brush lightly with Butter. Repeat with 3 more sheets of Dough brushed with Butter. When the Onion Mixture is completely cooled, mix in the Egg and Cheese Mixture and stir until well blended. Pour the Spinach, Artichoke and Cheese Mixture into the prepared Phyllo Dough crust and spread it evenly over the Dough. Fold in the Dough that overlaps the baking dish as far into the center as possible to cover the Filling. Make the top crust of the Spinach and Artichoke Pie by layering the 4 remaining Dough sheets brushed with Butter leaving the edges of the Dough Sheets over the outside of the dish. Brush the top of the Phyllo Crust with Butter end roll in the excess overhanging Dough to create a Crust border. Brush the Crust border with Butter and bake the Pie 30-40 minutes until browned on the top and sides. Let the Spanakopita with Artichokes rest 3-5 minutes, then slice and serve. The Recipe should yield 6 good sized pieces.

RECIPE

INGREDIENTS

FOR THE FILLING

• 12 ounces oven ready or cooked Lasagna Noodles
• 2 Small Butternut Squash peeled, seeded and cut into 1 inch chunks
• 2 Tablespoons Butter
• 1 1/2 teaspoon Salt divided
• 3/4 teaspoon Black Pepper divided 
• 2 Tablespoons Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1 1/2 cups Ricotta Cheese
• 1 Egg beaten
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 1/2 cups Grated Parmesan Cheese or Italian 4 Cheese Blend
• 2 1/2 cups Shredded Mozzarella Cheese

FOR THE BECHAMEL SAUCE

• 3 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Ground Nutmeg
• 2 Tablespoons All Purpose Flour
• 2 cups Half & Half
• 1/2 teaspoon Chicken Base

DIRECTIONS

In a sauce pan, cover the Butternut Squash pieces with water and add Salt to taste. Bring the Squash to a boil and simmer 8-10 minutes until very soft. Teat for doneness by inserting a knife into the Squash and if it slides in with no resistance, the Squash is done. Drain the Squash and season with 1 teaspoon of Salt, 1/2 teaspoon Black Pepper, the Brown Sugar and Cinnamon and mash, leaving it slightly chunky. Set aside to cool completely.  In a bowl, mix the Ricotta Cheese with the beaten Egg, the remaining Salt and Pepper and the Dried Basil and Oregano until well blended. Add the mashed Butternut Squash to the Ricotta Mixture and stir together until well incorporated. This is the Butternut Squash Lasagna filling.  

Preheat the oven to 350 degrees and spray a baking dish with non stick cooking spray. Spread the bottom of the casserole dish with 1/2 to 2/3 cup of the Bechemel Sauce. Place a layer of the Lasagna Noodles on top of the Sauce and top them with 1/3 of the Butternut Squash Filling spreading it evenly and all the way out to the edges. Sprinkle the Filling with 1/3 of the Grated Italian Cheese followed by 1/4 of the Shredded Mozzarella. Top with another layer of Noodles and press to make sure the Noodles and Filling are evenly set. Repeat the layering of 1/3 of the Lasagna Filling, 1/3 of the Italian Cheese and 1/4 of the Mozzarella until you have 3 layers. Top the final layer of Noodles with the remaining Bechemel Sauce and the remaining Mozzarella Cheese. Sprinkle the Mozzarella Topping with a little Dried Basil if desired and bake for about 1 hour until the Cheese is nicely browned and the Filling is bubbly. Let the Butternut Squash lasagna rest for 15-20 minutes, then slice and serve.

RECIPE

INGREDIENTS

• 1 uncooked Pie Crust or Pie Crust Dough
• 1 cup Dried Cranberries
• 3/4 cup Orange Juice
• 1/4 cup Maple Syrup
• 1 large or 2 medium Granny Smith Apples peeled, cored and cut into 1/2 inch pieces
• 4 medium Macintosh Apples peeled, cored and sliced
• 1/2 cup Granulated Sugar
• 2 Tablespoons Ground Cinnamon
• 4 Tablespoons Butter softened
• 1 Tablespoon All Purpose Flour
• 1 Egg beaten with 1 Tablespoon Water (Egg Wash)

DIRECTIONS

In a small sauce pan over medium high heat, add the Cranberries, Orange Juice and Maple Syrup and bring to a boil stirring frequently. Remove from the heat and let the Cranberries steep in the liquid until completely cooled. Keep the diced Apples and the sliced Apples in separate bowls. In another bowl, mix together the Sugar and Cinnamon to blend well. Preheat the oven to 400 degrees and toss each bowl of Apples with half each of the Sugar and Cinnamon mixture. Lay out the Pie Crust on a baking sheet lined with parchment and transfer the Granny Smith diced Apples into the center and spread out leaving a 2 inch border. Add 2/3 of the steeped Orange Maple Cranberries over the diced Apples. Dot the diced Apples with 3 Tablespoons of the Butter and Sprinkle them with the Flour. Top the diced Apples and Cranberries with the Apple Slices working in concentric circles to cover the diced Apples. Dot the top layer of Apples with the remaining Cranberries and dot with the remaining Butter. Press the Apple and Cranberry Mixture into the Pie Crust and fold up the border edges all around the filling. Brush the Pie Crust Border with the Egg Wash making sure to seal the bottom edges as well as the sides to help contain the Juices. Bake the New England Style Apple Galette for 45 minutes to 1 hour until the Pie Crust is nicely browned and firm when tapped with your fingers and the Apples are done. To test the Apples for doneness, insert a sharp knife into the center of the Galette and if it slides in and out easily with no resistance it is done. Let the Apple Galette cool completely, slice like a Pie and serve with Ice Cream, Whipped Cream, or just the way it is.

RECIPE

INGREDIENTS

• 4 10 inch Flour Tortillas
• 4 6 inch Flour Tortillas
• 4 4 inch Corn Tortillas fried until crispy or Tostadas (or even Corn Tortilla Chips)
• 4 cups cooked Chicken Meat diced
• 1 teaspoon Canola Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 8 Tablespoons Queso (store bought or home made) or Nacho Cheese Sauce
• 2 Plum Tomatoes diced
• 1 cup Shredded Lettuce
• 4 Tablespoons Sour Cream
• 1 cup shredded Cheddar Cheese
• Ranch Dressing and chopped Fresh Cilantro (for garnish)

DIRECTIONS

Wrap the 10 inch Tortillas in foil and place in a 200 degree oven for 10-15 minutes tomato them pliable. Cut the 6 inch Flour Tortillas down to the size of the Corn Tortillas or Tostadas (4 inches).  Toss the diced Chicken Meat with the Salt, Pepper, Garlic Powder, Onion Powder, Chili Powder, Cumin, and Smoked Paprika until well coated. Lay out 1 10 inch Tortilla on a work surface and place 3/4 to 1 cup of the diced Chicken in the center. Top the Chicken with 2 Tablespoons of the Queso or Nacho Cheese Sauce. Place 1 Tostada (or Tortilla Chips) over the Queso and top with about 1 Tablespoon of Diced Tomato, 1/4 cup of the Shredded Lettuce, 1 Tablespoon Sour Cream and 1/4 cup Shredded Cheddar Cheese. Top the Filling with the final 4 inch Flour Tortilla and fold  the sides of the larger Tortilla into the center over the small Flour Tortilla holding the folds down as you go. When all the edges of the large Tortilla have been folded into the center, it is time to fry the Crunch Wrap. I used my Air Fryer, so I sprayed the Basket with Non Stick Cooking Spray and placed the Crunch Wrap folded side down into it. Spray the top of the Crunch Wrap with additional Non Stick Cooking Spray and Air Fry at 375 degrees for 4 minutes. When the timer goes off, turn the Crunch Wrap over and Air Fry the other side for an additional 3 minutes until the Crunchy Wrap is nicely browned and crispy. If you do not have an Air Fryer, heat 1 Tablespoon of Canola Oil In a skillet over medium heat and when the Oil has reached the shimmering point, add the Crunch Wrap folded side down and fry for 5-7  minutes. Turn the Crunch Wrap over and fry the other side for 5-7 minutes longer until browned and crispy. Garnish the Chicken Crunch Wrap with a drizzle of Ranch Dressing and Sprinkle with chopped Fresh Cilantro (if using).

RECIPE  

INGREDIENTS

FOR THE COMPOUND BUTTER

1 Tablespoon chopped Tarragon

1 stick of Butter at room temperature

1 Tablespoon chopped Garlic

1 Tablespoon Prepared Horseradish

1 teaspoon Olive Oil

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

Pinch of Crushed Red Pepper Flake

Blend together well and roll into a log. Wrap in Parchment or Plastic and Refrigerate or freeze until ready to use.

1 8 ounce Filet Mignon

1/4 cup Tarragon Horseradish Compound Butter (above)

Salt and Pepper to taste

4 large Eggs

2 Cups Half & Half

1 Cup All Purpose Flour

DIRECTIONS

Let the Filet Mignon come up to room temperature and season both sides with Salt and Pepper to taste. Heat a skillet sprayed with Non Stick Cooking Spray over medium high heat and when it reaches the smoking point, add the Filet and sear for 1 minute. Turn the Filet over and sear the other side for an additional minute. Repeat this process 3 or 4 more times depending on your desired Steak temperature. Turn off the heat and add the Compound Butter to the pan and when it begins to melt, baste the Filet repeatedly. Turn the Filet over and baste the other side and continue turning and basting until the Butter stops bubbling. Set the Filet Mignon aside to rest.

Preheat the oven to 425 degrees and in a mixing bowl, combine the Eggs, Half & Half and Flour until very well blended. Spray a baking dish with Non Stick Cooking Spray and add the Pan Drippings from the Filet. Spread the Drippings evenly around the bottom of the baking dish and pour in the Egg Mixture to fill the dish 1/2 to 3/4 of the way up. Place the Yorkshire Pudding in the oven and bake for 30-40 minutes until the top lightly is browned, the sides are puffed up and a knife inserted into the Pudding comes out clean. Serve the Filet Mignon with a slice of Yorkshire Pudding topped with Butter (if desired) and a Green Vegetable topped with Mock Hollandaise Sauce* (recipe below).

*Treat yourself to Eggs Benedict the next day using any left over Mock Hollandaise

FOR THE MOCK HOLLANDAISE SAUCE

In a mixing bowl whisk together:

1/2 Cup Mayonnaise

1/2 Cup Mustard (dijon or yellow)

1/2 Cup Sour Cream

Juice and Zest of 1/2 Lemon

1/2 teaspoon Salt

Pinch of Cayenne Pepper

RECIPE

INGREDIENTS

• 1 cup Dried Cranberries
• 1/2 cup Bourbon
• 12 ounces Italian Bread cut into 1 inch cubes
• 1/2 cup Butter melted
• 2 1/2 cups Eggnog
• 2 cups Whole Milk
• 6 Large Eggs
• 1/2 cup Sugar
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract

DIRECTIONS

In a small sauce pan over medium heat, pour the Bourbon over the Dried Cranberries and bring to a boil. Remove from the heat and let the Cranberries steep in the Bourbon while you assemble the Eggnog Bread Pudding. Butter a 13 x 9 inch casserole dish and set aside. In a large bowl, pour the melted Butter over the Bread Cubes and toss to coat. Place the Buttered Bread Cubes in the casserole dish and set aside. In the large mixing bowl, whisk together the Eggs and Sugar until well incorporated and smooth. Whisk in the Eggnog, Milk, Nutmeg, Salt and Vanilla Extract and keep whisking until the mixture is light and frothy. Drain off any of the Bourbon that is left in the pan with the Cranberries and add it into the egg mixture. Add the steeped Cranberries to the Bread Cubes in the baking dish and mix them in until evenly distributed. Pour the Eggnog mixture over the Bread Cubes and Cranberries and press down to help with initial absorption. Cover and refrigerate the Eggnog Bread Pudding mixture for 2 hours or overnight.  When You are ready to bake the Bread Pudding, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. While the mixture is coming to room temperature, preheat the oven to 350 degrees. Bake the Eggnog Bread Pudding for about 1 hour until a knife inserted in the center comes out clean and there is no juggle when shaken. Serve with Caramel Sauce, Whipped Cream of Vanilla Ice Cream (or all three!).