Early on in my culinary education, we learned how to make Quiche Lorraine. It's an excellent foundational recipe, given that the dish is comprised of several classic techniques, such as learning how to make a pastry shell, blind baking, creating a custard, blanching, knife skills and sautéing. Ideally, once you have those basic skills honed, you learn that you no longer need to follow a "recipe" to create a delicious quiche.

A quintessential brunch dish, this savory French tart starts with a delicate, homemade crust and is filled with a rich egg custard combined with broccoli, shallot, bacon, and assorted cheeses. It also reheats beautifully for a quick meal throughout the week.

Ingredients:

• 1 Recipe Pate Brisee (Simple Pie Dough)
• 5 Lg. Eggs
• 2 C. Heavy Cream
• 1 Head Fresh Broccoli about two cups blanched, chopped into small florets
• 1-½ C. Freshly Shredded Gruyere and Swiss Cheese
• 8 oz Thick Cut Bacon 6-8 slices, cut into lardons
• 2 Medium Shallots, minced, about ¼ cup fresh, before sautéing
• ½ tsp. Olive Oil to sauté the shallot
• 1 tsp. Kosher Salt
• ½ tsp. Freshly Ground Black Pepper
• Pinch Freshly Grated Nutmeg, to taste

Instructions:

Step 1: Gather your ingredients. If you haven't already done so, you'll need to prepare a recipe for Pate Brisee and follow the instructions here. Preheat the oven to 375°F.

Step 2: To prepare the broccoli, use a Chef's Knife to carefully remove the florets from the stalk, and chop the florets into small pieces. Discard the trimmings.

Step 3: Next, we'll need to blanch the broccoli. Add water to a small, heavy-bottomed saucepan and bring to a boil. Add in a palmful of kosher salt. While the water is coming up to temperature, fill a large bowl with ice water and set near the stove. Once boiling, add the broccoli and cook, just until the water returns to a boil, about 1-2 minutes. You don't want to overcook it!

Immediately move the broccoli from the boiling water directly into the ice bath. This will stop the vegetable from continuing to cook, as well as lock in the bright green color. Leave the broccoli in the ice water for a few minutes, then strain, and set aside.

Step 4: In a small sauté pan set over medium-high heat, add in a little olive oil. Sauté the minced shallots just until translucent, 3-4 minutes. Season lightly with salt and pepper. Set aside.

Step 5: In a mixing bowl, whisk the eggs, then season with salt, pepper and nutmeg.

Slowly incorporate the heavy cream and set aside.

Step 6: Grab your prepared, and blind-baked pastry shell, along with all of your prepared filling ingredients.

Sprinkle half the cheese blend over the bottom of the pastry shell, then add in the shallots, bacon, broccoli, and the remainder of the cheese. Then pour in the egg custard. Very carefully, use a fork to swirl the ingredients around to ensure that the custard sinks through the layers.

Step 7: Bake the quiche in the preheated oven for about 40-45 minutes. The internal temperature should be 165°F. If not using a thermometer, the edges and top of the quiche should be golden brown, the custard should be firm all the way through, and a knife inserted into the center should not only come out clean but also be hot. * Allow the quiche to cool slightly to fully set before serving. Remove the sides and bottom of the tart pan and serve either warm or at room temperature.

*A little trick we learned in culinary school is to place the knife on the skin between the bottom lip and the chin, after being removed from the center of the dish, and if it is hot to the touch, it's cooked through.

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Jim recently told me about this epic French toast he made after redoing the kitchen in his old house, so I decided to surprise him the other morning for breakfast, making my own version drizzled with my decadent salted caramel sauce. While it may look fancy (and taste) fancy, French toast is surprisingly easy to make, and most of the ingredients needed are probably already on hand. You can use any bread you wish, and if you don't have heavy whipping cream, you can easily substitute milk. While syrup is typically served with French toast, a rich and buttery caramel sauce pairs well with the sweetness of the banana. This recipe was a winner in our house, and I'm sure it will be in yours, too!

INGREDIENTS

• 4 Slices Thick-Sliced Bread I used Artesano Bakery
• 3 Large Eggs
• ⅓ Cup Heavy Whipping Cream
• ½ tsp. Ground Cinnamon
• 1 Pinch Kosher Salt
• 1 Ripe Banana
• 1 tsp. Powdered Sugar
• 2 Tbsp. Caramel Sauce such as my Decadent Salted Caramel Sauce

INSTRUCTIONS

Step 1) Gather all of your ingredients.

Step 2) In a mixing bowl, crack your eggs and whisk together the heavy whipping cream and salt. Once well blended, whisk in the cinnamon until there are no clumps in the mixture.

Step 3) Heat a non-stick pan over medium high heat. Dip a slice of bread into the egg mixture, flipping to ensure both sides have been fully coated.

Step 4) Using a pair of tongs, place the dipped bread directly into the preheated pan. Cook for about 2 minutes, then flip and cook for an additional 2 minutes. Each side should be golden brown. Move the slice to a plate and repeat with the rest of the bread.

Step 5) Trim the ends of a banana, remove the peel, and slice evenly into thin coins.

Step 6) On one side of the bread, place slices of banana over the whole surface. Top with another slice of bread.

Step 7) Generously dust the tops with powdered sugar, then drizzle with warm caramel sauce just before serving.

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While I do enjoy a good pepperoni or meatlovers every now and again, there's just something special about loading up my homemade artisan pizza dough with a mix of savory cheeses and allowing fresh veggies to be the star, especially when paired with my homemade marinara.

If you plan to make homemade pizza from scratch, you'll need to plan ahead, as the key to making amazing pizza is time. With minimal hands-on work, you'll need to allow your dough plenty of time to rest in the refrigerator under a process called cold fermentation (and trust me, the quality and the flavor of your dough will be worth it).

In addition to having dough on hand so you're always ready for pizza night, a few basic kitchen tools will make a really big difference- you can learn more about my favorite baking steels and pizza peels here in my Artisan Pepperoni Pizza post.

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INGREDIENTS

This recipe yields 1-12" pizza

• ¼ Recipe Artisan Pizza Dough or your favorite pizza dough
• ½ C. Marinara Sauce Recipe or your favorite jarred pizza sauce
• 1 C. Fresh Mozzarella Cheese, Low Moisture, Freshly Grated
• ⅓ C. Whole Milk Ricotta
• ¼ C. Freshly Grated Parmesan
• Red and Green Bell Peppers Sliced into strips or diced
• Asparagus Tips
• Cherry or Grape Tomatoes, Halved
• Kalamata Olives, Halved
• 1 tsp. Pizza Seasoning or Italian Seasoning
• Miscellaneous Ingredients
  • All Purpose Flour for dusting (not included in the recipe)
  • Cornmeal for dusting the pizza peel before baking

INSTRUCTIONS

Step 1: About an hour or so before you plan to bake your pizza, preheat your oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.

Step 2: Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.

Step 3: Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with your trio of cheeses and fresh vegetables.

Low moisture mozzarella works best for pizza. Fresh mozzarella balls will certainly work but are generally stored in a brine solution (either water or whey), making them harder to shred using a box or handheld grater, and can also lead to a soggy crust. Pre-shredded mozzarella in a bag, while convenient, often contain shelf-stabilizing ingredients like powdered cellulose and natamycin to prevent the shreds from sticking to one another, and growing mold. If possible, don't use it unless you can't find fresh!

Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.

Step 4: Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.

Step 5: Next, place the dough beneath your knuckles, covering your hands, and pull out from the center, rotating around the full circumference, elongating and stretching the dough.

Step 6: Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll the dough in one direction, creating a rounded rectangular shape, then rotate, lightly sprinkle the surface of the dough with flour, and roll to an approximately 12" circumference (the length of a standard ruler). The dough should be thin, but not transparent.

Step 7: Place your dough onto the prepared pizza peel, making it easier to transfer to your oven for baking.

Step 8: Swirl a thin layer of marinara sauce onto the dough, starting at the center, and work your way towards the outer rim, leaving a 1" border so you have a proper crust.

Step 9: Add a layer of shredded mozzarella, then add dollops of ricotta.

Step 10: Evenly distribute your veggies across the top of the pizza, then sprinkle with parmesan and your pizza seasoning blend.

Step 11: Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes.

Step 12: The cheese should be fully melted and bubbly, the toppings lightly charred and the crust a golden brown. Even if your pizza looks done on top after 10 minutes, take the extra step to CAREFULLY lift a corner of the crust to check the bottom. You don't want a soggy, blond crust! Feel free to turn off the oven and crack the door- the residual heat will continue to brown the bottom crust until it's the desired color and texture without further cooking the toppings.

Step 13: Use your pizza peel to carefully remove the pizza from the oven, allow to cool before slicing.

Cleaning and Seasoning Your Baking Steel: While your baking steel is still fairly hot, grab a pair of oven mitts and remove the steel from the oven, moving it to the sink. Gently (and carefully) brush off any excess cornmeal and scrape off any melted toppings that may have fallen or leaked onto the hot surface using a rubber spatula (metal may damage the finish). It'll be a lot easier to work with while still hot. Rinse with water but try to avoid using soap (a little bit is okay, though, if needed.) For any stubborn bits, make a light paste of baking soda and water, rub into the spot, and allow to cool. Rinse off later, after the paste has had a chance to sit and work its magic. Wipe the entire surface of the steel with olive oil, and place back into a warm oven for about an hour, or at least while the oven cools down. Store until ready for next use.

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Jim and I absolutely love making pizza at home, and we are always looking to up our pizza night game. This recipe is one of our absolute favorites, starting with cold fermentation artisan pizza dough, topped with my homemade marinara, thinly sliced pepperoni, freshly shredded mozzarella, and fresh veggies. Skip the takeout and see how delicious and fun making your own homemade pizza can be!

In preparation for an artisan pizza class I taught at the cooking school a few years ago, I tested tons of dough recipes, looking for one that would rival pizzeria carryout, no easy task. I needed it to be thin with a golden, crispy crust, a delicious well-developed flavor, and the 'pièce de résistance', foldability. After a lot of trial and error, this artisan pizza dough was my hands-down winner. Each recipe yields 4 rounds of pizza dough, so we keep extra in the freezer and just allow the dough to thaw several hours ahead or in the refrigerator overnight.

In addition to having dough on hand so you're always ready for pizza night, a few basic kitchen tools will make a really big difference:

Kitchen Aid Mixer

If you don't already have a KitchenAid (or similar) stand mixer with various attachments, including the dough hook, it'll definitely be your best friend in the kitchen. You can always mix dough by hand, but I wouldn't recommend it for making pizza dough. Also, don't try and use a hand mixer!

Baking Steel

A baking steel, such as this one from Brod & Taylor can help transform your home oven into an artisan oven (or as close as possible!). While home ovens aren't equipped to reach the extreme temperatures professional ovens are capable of, using a baking steel can simulate baking on the bottom of a brick-oven by conducting and retaining heat, which is also why pizzas cook so much faster at a pizzeria.

Like a good cast iron pan, the more you use your baking steel and keep it seasoned, the better results you'll have. The one on the left is brand new, as compared to the one on the right, which we've used many times for not only pizza, but also baking bread. Don't be alarmed if it's not as pretty as it once was- you want your baking steel to look well loved!

Pizza Peels

There are multiple types of pizza peels available out there, but here are a few of our favorites and why we love them!

Wooden Bamboo Pizza Peel: This one is pretty enough you could hang it on the wall as kitchen decor or use as a serving tray! It's one solid piece, easy to hold, and the angled base makes it easier to both slide the uncooked pizza into the oven, rotate the pizza during baking if needed, or to remove the pizza once it's fully baked.

Stainless Steel Pizza Paddle: During the warmer months, we love baking pizza in the Big Green Egg in our outdoor kitchen, but we certainly use it in our regular kitchen, too. The long handle is a great safety feature as you are working with extremely hot temperatures, being able to distance yourself a little more from the heat source as you place the pizza onto the grill. The stainless-steel surface works really well transferring the uncooked pizza, so long as you use cornmeal or high-temperature parchment underneath the dough. It's also super easy to clean.

Sliding Pizza Peel: This kitchen tool is super cool! You can literally glide the uncooked pizza directly onto the hot baking steel or stone by sliding the built-in handle, like a mini conveyer belt. The unique material is non-stick, so not only does it make getting the pizza into the oven easier, it's also a breeze to clean. While I still recommend dusting the surface with cornmeal, you won't need to with this type of peel.

INGREDIENTS

Recipe Yields 1-12" Pizza

• ¼ Recipe Artisan Pizza Dough or your favorite pizza dough
• ½ C. Marinara Sauce Recipe see notes (or your favorite jarred pizza sauce)
• 1-½ C. Fresh Mozzarella Cheese, Low Moisture, Freshly Grated
• 15 Pieces Thinly Sliced Pepperoni or however many you prefer
• Sliced Fresh Veggies of your Choice bell peppers, onions, mushrooms, etc.
• 1 tsp. Pizza Seasoning or Italian Seasoning
• Miscellaneous Ingredients
  • All Purpose Flour for dusting (not included in the recipe)
  • Cornmeal for dusting the pizza peel before baking

INSTRUCTIONS

Step 1: About an hour or so before you plan to bake your pizza, preheat the oven as high as it will go, 500-550℉. Place a baking steel (or high temperature baking stone, such as this one) onto a rack in the middle of the oven. This process will ensure that your baking surface will (as closely as it can) replicate a brick-oven.

Step 2: Generously sprinkle your pizza peel with cornmeal. The cornmeal will keep the dough from sticking to the board and make it easier to slide the pizza directly into your oven.

Step 3: Gather all of your ingredients, including one prepared round of dough from my cold-fermented artisan pizza dough recipe and marinara sauce, along with freshly shredded mozzarella cheese and your favorite pizza toppings.

Note: The recipe and amounts as provided will make 1-12" pizza. The pizza dough recipe itself yields 4 rounds of dough, so double the ingredients if making 2 pizzas.

Step 4: Lightly dust a clean work surface with flour. Work the pizza dough into a circle, pressing out from the center. Press out any large air bubbles.

Step 5: Next, stretch the dough using your hands. You can do this in one of two ways:

1) Pull and elongate the dough as one hand holds the top of the dough securely as you stretch the bottom section, and rotate as you go, moving a few inches around the dough until it has relaxed.

2) Place the dough beneath your knuckles, covering your hands, and stretch out from the center, rotating around the full circumference of the dough as you pull.

Step 6: Once your dough has stretched some, place it back down onto your work surface and use a wooden rolling pin to roll out the dough to approximately 12" (the length of a standard ruler). The dough should be thin, but not transparent.

Step 7: Move your dough onto the pizza peel and assemble. You don't want to try and assemble your pizza first and then try to move it onto the peel later. Add cheese, sauce, seasonings and lastly, toppings. Make sure to leave a minimum of a 1" border around the outside of the pizza so that you have a proper outer crust.

Step 8: Slide your prepared pizza directly onto your baking steel (or stone) in the preheated oven. The pizza should cook quickly, typically not longer than 10 minutes. Be sure to (carefully) take a peek underneath the crust to make sure that you have a nice, crisp, golden-brown color (even if the toppings look done and the cheese has melted, the crust may need a few extra minutes). Feel free to turn off the oven, as the residual heat from the steel pan will continue to bake the crust. As English chef Mary Berry would say, "nobody likes a soggy bottom."

Step 9: Use your pizza peel to carefully remove your baked and ready pizza from the oven, allow to cool before slicing.

Cleaning and Seasoning Your Baking Steel: While your baking steel is still fairly hot, grab a pair of oven mitts and remove the steel from the oven, moving it to the sink. Gently (and carefully) brush off any excess cornmeal and scrape off any melted toppings that may have fallen or leaked onto the hot surface using a rubber spatula (metal may damage the finish). It'll be a lot easier to work with while still hot. Rinse with water but try to avoid using soap (a little bit is okay, though, if needed.) For any stubborn bits, make a light paste of baking soda and water, rub into the spot, and allow to cool. Rinse off later, after the paste has had a chance to sit and work its magic. Wipe the entire surface of the steel with olive oil, and place back into a warm oven for about an hour, or at least while the oven cools down. Store until ready for next use.

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Artichoke and spinach dip is one of my favorite appetizers to make for special occasions. This version adds those same decadent flavors, but invites pasta and cooked chicken to the party, making it a balanced and hearty, comforting dish. Rotisserie chicken is a great option to use here, bringing the components together in under 10 minutes and then heating everything together until warm and bubbly. Just like the dip, you can make it in advance and pop in the oven to bake just before serving.

INGREDIENTS

• 2 Chicken Breasts, Cooked and Shredded
• 12 oz Rigatoni Pasta or similar, such as Penne Rigate
• 14 oz Artichoke Hearts, Drained
• 10 oz Frozen Spinach, Drained Thoroughly
• 1 C. Roasted Red Pepper, Cut into Strips
• 8 oz. Cream Cheese, Softened
• ½ C. Sour Cream
• ½ C. Heavy Cream
• 1-½ C. Mozzarella Cheese, Shredded
• ½ C. Parmesan Cheese, Finely Shredded
• 1 Tbsp. Minced Garlic
• Salt and Pepper to Taste

INSTRUCTIONS

Step 1: Gather your ingredients. In a large pot filled with salted water, cook the pasta according to package directions (approximately 12 minutes just 'til al dente). Preheat the oven to 350℉.

Step 2: While the pasta cooks, blend together the cream cheese, sour cream, heavy cream and garlic until smooth. Season generously with salt and pepper.

Step 3: By hand using a rubber spatula, mix in the remaining ingredients, starting with the cheese, then the artichokes, spinach, red peppers, and lastly, the chicken.

Step 4: When the pasta is done, drain, and mix everything together. Add the pasta mixture to an oven-proof dish, and bake until bubbly, uncovered, about 30 minutes. Serve hot.

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These simple and tender pulled pork tacos with pineapple salsa are inspired by our trip to Honolulu a few years ago, with a fusion to my love of making homemade Tex Mex! At a pre-luau party we attended at the Hale Koa on O'ahu, we got the incredible experience of watching the Polynesians make Kalua Pua'a, or Kalua Pig, wrapping the pork ceremonially in banana leaves, and placing the whole thing into a large pit with an underground oven. The foodie in me was in awe. Capturing some of that sweet, Hawaiian pineapple flavor in the braising liquid, I opted to use the oven instead of digging a pit in the backyard so it's not quite the same experience, but it still comes out delicious every time. Whether you serve the shredded pork in tacos as the recipe is shared here, on a sweet Hawaiian roll as a sandwich or by itself topped with my fresh pineapple salsa, you won't be disappointed!

INGREDIENTS

Pork

• 8 Lb. Bone-In Pork Shoulder
• 4 C. Chicken Bone Broth or Chicken Stock
• 10 Cloves Garlic, Peeled
• 1 Fresh Pineapple
• 8 oz. Pineapple Juice
• 2 Jalapeños
• 2 Tbsp. Garlic Powder
• 2 Tbsp. Kosher Salt
• 1 Tbsp. Ground Black Pepper
• 1 Tbsp. Chili Powder
• 1 Tbsp. Cumin
• 1 Tbsp. Paprika
• 2-3 Tbsp. Olive Oil for the pan

Pineapple Salsa

• 1 Med. Pineapple, Peeled and Finely Chopped
• ½ Each Red Bell Pepper, Finely Chopped
• 1 Jalapeño, Seeded and Finely Chopped
• ¼ C. Red Onion, Finely Diced
• 5 Sprigs Cilantro, Finely Chopped
• 1 Each Lime, Zest and Juice
• 1 tsp. Kosher Salt
• ½ tsp. Ground Black Pepper

Tortillas, for serving

INSTRUCTIONS

Preparing the Pork Shoulder

Step 1: Gather the ingredients for your pulled pork, and pre-heat the oven to 275℉.

Step 2: On a cutting board designated for meat, trim the excess fat from the bottom side of your pork shoulder. You just want to remove the thicker layers, not the marbling.

Step 3: Measure out your spices, then rub the pork generously, covering all sides with the seasoning blend.

Step 4: In a large Dutch oven over medium high heat, add 2-3 tablespoons of olive oil. Once the pan and the oil are hot, carefully add the pork and sear on all sides (front, back, ends, sides) for about 8 minutes per side.

Note: If you have a pair of meat claws, this is helpful here to rotate the pork. If not, you can use a pair of tongs, or two forks).

Step 5: In the meantime, prepare the pineapple and jalapeño.

On a produce-designated cutting board (not the one used to trim the pork), cut the crown and the bottom of the pineapple- this will create a stable surface for which to cut up the pineapple. Using a Chef Knife, trim the outer skin of the pineapple as closely to the edge as you can without cutting away too much of the fruit. From here, cut the pineapple in half vertically, and again, so that you have 4 tall sections. With the pineapple slice cut-side down against the board, cut away the inner core (discard). Slice the remaining length of pineapple into 2 or 3 strips and then chop up each piece into small wedges.

Slice the jalapeños into rings, keeping the seeds.

Step 6: Once the pork has been seared on all sides, remove from the pot and set aside. Scrape up the browned bits in the bottom of the pot using a wooden spoon, then deglaze the pan by adding chicken bone broth then bringing to a light simmer. Don't discard those dark bits- that's where the flavor is! As my former boss and mentor Carla Hall always said, "there's flavor in the brown!"

Step 7: To the stock, add pineapple wedges, sliced jalapeño, the sprigs of cilantro, and the peeled garlic, and the pineapple juice.

Step 8: Carefully place the seared pork back into the pot, cover, and place in the preheated oven to braise for 4 hours.

Preparing the Pineapple Salsa

Step 1: Gather the ingredients for your pineapple salsa, along with a mixing bowl, zester, citrus reamer and a spoon.

Step 2: The pineapple will be cut into a very small dice, so following the instructions outlined above, cut thinner strips of pineapple after removing the core.

Step 3: Into a mixing bowl, add your diced pineapple, red onion, red peppers, seeded jalapeño, and cilantro. Add the zest of the lime, then cut the lime in half, squeezing in the juice.

Step 4: Season the fresh pineapple salsa with salt and pepper and stir all of the ingredients together well. Cover the bowl and allow the flavors to marinate for about 4 hours.

Shredding the Pork

Once the pork is done, remove the Dutch oven and allow it to cool on the counter slightly, for about 15 minutes or so. Remove the pork from the braising liquid and place it into a large, 13x9 glass baking dish. Using a pair of forks (or meat shredding claws) shred the pork. You may wish to ladle a little of the braising liquid (just the liquid) over the meat to keep it moist, but the remainder of the braising liquid may be discarded*

Serve the pulled pork in your favorite flour tortillas topped with fresh pineapple salsa!

*Note: If you're planning for leftovers, strain the braising liquid, keeping just the liquid, and add some to your plastic storage bags.

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Hands down, this may be one of my all-time favorite recipes we learned during culinary school, and making it at home, you'll feel like you've made a meal worthy of a Parisian Bistro. While there are a couple of 'recipes within a recipe' for this dish, including preparing clarified butter, crepes from scratch and a rich, velvety velouté sauce, you can cheat a little by purchasing a rotisserie chicken from the grocery store and save yourself some time. This is a great make ahead meal, which heats up beautifully, and is also a great option for prioritizing protein and minimizing carbs.

INGREDIENTS

Clarified Butter

• 1-2 Sticks Unsalted Butter

Velouté

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. All Purpose Flour
• 1 C. Chicken Stock
• Pinch Nutmeg
• Salt & Pepper, to taste

Crepes

• 1 Lg. Egg
• Pinch Kosher Salt
• ¼ C. All Purpose Flour
• ¾ C. Whole Milk
• 2 tsp. Melted Butter
• Clarified Butter, for the Pan (recipe below)

Crepe Filling

• 6-8 Medium White Button Mushroom Caps, stems removed, sliced
• 1 Tbsp. Clarified Butter
• Few Sprigs of Fresh Thyme
• ¼ C. Dry White Wine
• 2 C. Chopped (or Shredded), Cooked Chicken such as a fully cooked, rotisserie chicken
• 3 Tbsp. Heavy Cream
• ¼ C. Freshly Grated Parmesan plus a little extra
• Salt & Pepper, to taste

INSTRUCTIONS

This recipe has several separate components, so be sure to read through all of the instructions, gather and measure your ingredients carefully before beginning.

Step 1: To make clarified butter, add 1-2 sticks* of unsalted butter to a medium, heavy-bottomed saucepan and keep over medium heat. As the butter heats up, the excess water will evaporate and the milk solids will separate, rising to the top. Using a stainless-steel ladle (or even a spoon), gently begin skimming the milk solids out, moving them to a separate bowl, and discarding. The remaining butter is then clarified, and should be cooled slightly, storing in a heat safe, glass container, until ready to use.

*While you'll only need a few tablespoons for this dish, clarified butter is great to have on hand, and is easier to make in a larger batch. Clarified butter is the process of separating the excess water and milk solids from the butterfat and is less likely to burn due to the higher smoke point.

Step 2: To prepare the Velouté, add 2 tablespoons of butter and 2 tablespoons of all-purpose flour to a medium saucepan, and using a wooden spoon, stir until a paste is made, when little bubbles begin to form. Add the chicken stock and allow to simmer. Season with nutmeg, salt and pepper. The sauce will be done when it has thickened, coating the back of a spoon. Hold warm.

Note: The sauce will be divided.

Step 3: Next, gather the ingredients for the filling.

Step 4: In a saucepan over medium heat, sauté the mushrooms in 1 tablespoon of the clarified butter, tossing in a few sprigs of thyme. Season lightly with salt and pepper.

Step 5: Once the mushrooms have cooked down and moisture has evaporated (you'll see less steam rising from the pan), deglaze the bottom of the pan with the white wine, scraping any brown bits.

Step 6: Add the chicken to the pan, and season to taste. Remove the sprigs of thyme, leaving behind the leaves, and stir in about half the velouté sauce over the chicken and mushroom mixture until creamy. Keep warm.

Step 7: Gather the crepe ingredients, including a large mixing bowl, whisk and a small sauté pan. Mix together the eggs and salt, then add in the flour. The mixture will be very thick. Add milk slowly, whisking continuously, and be sure there are no lumps in the batter. Add the melted butter (not clarified butter) and set the batter aside.

Step 8: Heat a small, non-stick pan over medium heat and add a little of the clarified butter to the pan. Once hot, add a small ladle of crepe batter (approximately ¼ of the mixture) to the pan, watching for small bubbles to form along the entire surface. Using a rubber spatula, flip the crepe to the other side, and cook about 30 seconds. Remove the crepe to a plate and repeat until all four crepes have been cooked. 

Note: Crepes may be stacked, they will not stick to one another.

Step 9: Lay the prepared crepes onto a cutting board or clean work surface. Divide the filling evenly, topping the center of each crepe. Gently roll the bottom of each crepe up over the filling, fold the top down over to create a lose seal, and lay the prepared crepes, folded side facing down in a ceramic baking dish.

Step 10: To the reserved velouté sauce, mix in cream, grated parmesan cheese and season with additional salt and pepper, to taste. Pour the sauce over the top of the prepared crepes, and grate in a little extra parmesan on top.

Step 11: Turn on your oven to the highest broiler setting, and when hot, set the baking dish under the broiler for about 5 minutes, or until the sauce is bubbly and the cheese has slightly browned. Sprinkle a few fresh thyme leaves over the finished dish to garnish and serve.

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My friend Melissa shared this epic French toast recipe with me from her days assisting at L'Academie's recreational school, and of course, we dusted off our culinary school notebooks and made a fresh loaf of brioche from scratch the day before our brunch. Any store-bought brioche or challah would work great here (day old is best), and you'll definitely want a bread with a little more flavor, depth and texture than regular white sandwich bread. While you could really use any crushed cereal you prefer, we opted for classic cornflakes, yielding a perfect crunch without overpowering the sweetness of light brown sugar. The recipe comes together fairly quickly with minimal prep time, so it's easy to prepare in the morning before a special breakfast or brunch. It also freezes beautifully if you want to make the whole dish ahead and just re-toast in either a traditional or toaster oven before serving. We served ours with this delicious, homemade Decadent Salted Caramel Sauce but it would be perfect with pure maple syrup as well.

INGREDIENTS:

• 4 Large Eggs
• ¾ C. Heavy Cream
• 1 Tbsp. Pure Vanilla Extract
• 1-½ tsp. Ground Cinnamon
• Freshly Grated Nutmeg or a pinch of ground nutmeg
• 1 Loaf Brioche
• 3 C. Cornflakes
• 2 Tbsp. Light Brown Sugar
• 2-3 Tbsp. Unsalted Butter
• 2 Tbsp. Powdered Sugar for dusting

INSTRUCTIONS

Step 1: Gather all of your ingredients.

Step 2: Using a bread knife, lightly trim the ends of the brioche, just to remove the excess crust, and then slice the loaf into 8 even slices (the easiest way to do this is to first slice the loaf perfectly in half, each half in half, and each section in half to end up with 8 even slices). Set aside.

Step 3: In a sealed Ziploc bag, add cornflakes and light brown sugar. Shake to combine. Using a rolling pin, carefully break the cereal into smaller pieces but don't crush the mixture too finely. You'll want a little texture. Pour the mixture into a rectangular dish, such as a loaf pan. Set aside.

Step 4: In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon and freshly grated nutmeg (don't be too heavy handed with the nutmeg, a little goes a long way). Set aside.

Step 5: Heat an indoor griddle to 350℉, or set a large, nonstick pan on the stove over medium high heat, and bring to temperature.

Step 6: Set up a parchment lined sheet pan near the egg mixture and grab the brioche. Using tongs or clean hands, dip each slice of the brioche into the egg mixture on both sides, and immediately lay onto the sheet pan. Repeat with all eight slices, allowing the mixture to soak through.

Step 7: Once the grill (or nonstick pan is hot), melt the butter.

Step 8: Dredge each piece of soaked brioche through the cereal crumbs, coating both sides thoroughly.

Step 9: Immediately lay the prepared brioche slices onto the griddle (or pan). Repeat until all slices have been coated and are cooking, turning after 3-4 minutes per side or until golden brown and crispy.

Note: If you won't have enough room to cook all 8 slices at once, work in smaller batches, then move cooked slices to an additional parchment-lined sheet pan and hold warm in a low oven, about 200℉.

Dust Cereal Crunch Brioche French Toast with powdered sugar and serve with homemade salted caramel sauce or maple syrup.

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Breakfast sandwiches are an easy, filling and balanced meal to start your day. Adding in some freshly chopped spinach not only makes it nutrient-dense with plenty of antioxidants, but it also brings to life one of my (well, probably everyone's!) favorite childhood books. I remember years ago, before attending culinary school, watching an episode of Top Chef where Carla Hall won a Quickfire Challenge making her version of Green Eggs and Ham, which also included fried green tomatoes and jalapeño oil. Who knew at that time that just a few short years later, I'd work for Carla at Alchemy Caterers?! While this sandwich may not win me any advantages on a cooking show, it definitely wins big points in the kitchen for a fast, and healthy weekday breakfast!

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INGREDIENTS

• 2 Lg. Eggs
• 1 C. Fresh Spinach, chopped
• 1 English Muffin, lightly toasted
• 2 tsp. Olive Oil
• 1 Slice Ham
• 1 Slice Cheddar Cheese
• Salt & Pepper, to taste

INSTRUCTIONS

Step 1: Gather your ingredients. In a small mixing bowl, beat the eggs, seasoned lightly with salt and pepper. Set aside.

Step 2: In a non-stick skillet over medium-high heat, warm the olive oil and sauté the chopped spinach. Season lightly with salt and pepper.

Step 3: Once the spinach has wilted, add the eggs and scramble altogether, reducing the heat to medium. As the eggs cook, and using a rubber spatula, begin pushing the eggs towards the center of the pan, forming a tight circle, approximately the size of your English muffin.

Step 5: Once the eggs have cooked (they should appear dry, with no remaining liquid), layer a half slice of the cheese, followed by the ham slice, and top off with the second half slice of cheese.

Step 6: Cover the pan with a lid, reduce the heat to medium low, and allow the cheese to melt, about a minute.

Step 7: Using a rubber spatula, lift the cooked sandwich filling out of the pan and place it on the bottom half of the toasted English muffin. Top the sandwich with the other English muffin half. Enjoy!

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Chicken Parmigiana was one of the very recipes I taught myself to cook, long before even considering going to culinary school. It was my favorite dish to order when we went out to a restaurant, and learning to recreate it at home seemed like such an accomplishment at a young age. I've made this dish countless times for friends and family, for catered events, and it continues to be a favorite. I've made a few tweaks to improve the overall recipe over the years, but this is now my tried-and-true version. The fresh mozzarella and homemade marinara really take this dish to the next level, earning it a restaurant-quality stamp of approval from my loved ones.

INGREDIENTS

• 6 Thinly Sliced, Boneless Skinless Chicken Breasts
• 2 C. Heavy Whipping Cream
• 2 C. All Purpose Flour
• 4 Large Eggs lightly beaten
• 4 C. Seasoned Panko Breadcrumbs
• ¼ C. Vegetable Oil
• 8 oz. Whole, Fresh Mozzarella, sliced
• Kosher Salt and Freshly Cracked Black Pepper
• Dried Basil or Italian Seasoning
• 1 C. Homemade Winter Marinara or your favorite jarred sauce

INSTRUCTIONS

Step 1: Preheat your oven to 350℉. Gather your ingredients and set up a four-part breading station as follows: 1) Heavy Cream, 2) Flour, 3) Eggs, 4) Panko Breadcrumbs. Season the flour and eggs lightly with salt and pepper. You'll also need one parchment-lined baking sheet.

Step 2: Using clean hands (a fork, or tongs, if preferred), begin dredging each piece of chicken, one at a time, through the breading station. Fully submerge the chicken into the heavy cream, then move into the seasoned flour, flipping to ensure that both sides are fully coated, before moving into the seasoned egg. Be sure to allow any excess egg to drip back into the pan before moving the chicken into the final coating, the panko breadcrumbs. Press the chicken into the crumbs, flipping to ensure that both sides are fully coated. Move the chicken onto the parchment-lined baking sheet. Repeat until all chicken pieces have been coated in the same process. Set aside.

Step 3: Heat a few tablespoons of vegetable oil in a cast iron (or heavy-bottomed saucepan) until hot.*

Add a few pieces of the prepared chicken into the hot oil and cook just until a golden-brown crust develops, and then flip the chicken over, about 3-4 minutes each side. Move the partially cooked chicken onto the second, clean parchment lined baking sheet. Repeat with the remaining chicken.

*Chef's Tip: You can test the pan's readiness by inserting the handle of a wooden spoon into the oil, and if small bubbles form, you are good to go. You can also sprinkle in a few drops of water into the pan to see if the drops sizzle but stand back so you don't burn yourself.

Step 4: Spoon a few tablespoons of marinara sauce onto each piece of chicken, then lay slices of fresh mozzarella on top, with a second drizzle of marinara over the cheese.

Step 5: Place the pan of chicken into the preheated oven for about twenty minutes to cook the chicken through. After twenty minutes, turn on your oven's broiler setting to high, and broil the cheese until it has fully melted and lightly browned.

Sprinkle chicken with fresh or lightly crushed dried basil just before serving.

Chicken Parmigiana is a classic Italian dish traditionally served over pasta with additional marinara but is also delicious with mashed potatoes and a fresh garden salad.

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This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! Jim and I aren't big fans of leftover meals around here, so I am always looking for creative ways to utilize what we've got in the fridge and transform ingredients into new, delicious dishes. This salad checks all the boxes; savory and not-too-sweet, colorful, and loaded with feel-good, healthy components. The light, easy to whip together vinaigrette ties all of the flavors together without weighing it down like other dressings can. If you're starting the salad from scratch, you can prepare the chicken any way you prefer (or grab a cooked, rotisserie chicken from the grocery store). Enjoy the flavors of fall in this simple, autumn harvest chicken salad!

INGREDIENTS

• 2 Braised Chicken Thighs, Boneless & Skinless Chopped
• ½ Cup. Cooked Sweet Potatoes Chopped
• ¼ Honeycrisp Apple Chopped
• 2 Tbsp. Dried Cranberries
• 2 Cups Romaine Lettuce Chopped

Apple Cider Vinaigrette

• 3 Tbsp. Olive Oil
• 1 Tbsp. Apple Cider Vinegar
• ½ tsp. Minced Garlic
• ½ tsp. Dijon Mustard
• Salt & Freshly Cracked Black Pepper to taste

INSTRUCTIONS

This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.

Step 1: Gather and prep your salad components, chopping your ingredients and setting them aside until ready to assemble your dish.

Step 2: To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.

Step 3: Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!

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There's something so comforting and satisfying about hearty, slow-roasted beef and root vegetables with fresh herbs. A perfect combination of a classic beef stew and a more refined beef bourguignon, the extra step of searing the beef and getting a nice crust on the meat before braising ensures a more tender texture, and the red wine adds a richer depth of flavor than stock or broth alone. Not only are the braised potatoes served alongside the carrots, they are also whipped into a rustic mash, serving as a base for the dish that are so incredibly meaty and delicious, they could be served as a standalone meal.

INGREDIENTS

• 3 Lbs. Stew Beef, trimmed
• 3 Medium Russet Potatoes
• 5 Medium Carrots
• ½ Large Red Onion, Chopped
• 3 Tbsp. Minced Garlic
• 3 Cups Beef Stock (or broth)
• ½ C. Dry Red Wine
• ½ C. All Purpose Flour
• 1 Tbsp. Kosher Salt plus additional
• 2 tsp. Black Pepper plus additional
• 2 tsp. Granulated Garlic Powder plus additional
• Olive Oil
• Fresh Thyme, Rosemary and Parsley
• 2 Tbsp. Salted Butter (for whipped potatoes)
• ½ C. Milk (for whipped potatoes)

INSTRUCTIONS

Step 1: Gather all of your ingredients (less milk and butter).

Step 2: Peel your potatoes and carrots, cutting into bite-sized pieces (I always prefer cutting my carrots on the bias, as I think they look prettier in the final dish!)

Step 3: In a large mixing bowl, whisk together the flour, salt, pepper and garlic powder. Line a large baking sheet with 2 layers of paper towels and have a few extra sheets handy. Keep the second baking sheet nearby.

Step 4: Place each piece of stew beef onto the baking sheet, allowing the paper towels to absorb any excess moisture or liquid. Use additional paper towels to blot the surface of the meat to dry as thoroughly as possible. This will ensure that each piece gets a nice, golden crust on the outside during searing.

Step 5: Drop several pieces of beef at a time into the seasoned flour, coating each piece thoroughly, and moving to the spare baking sheet. Repeat until all pieces have been coated.

Step 6: Heat a large, cast-iron skillet over medium-high heat, and add a few tablespoons of olive oil. Once the pan is nice and hot, add a single layer of seasoned beef to the pan and sear for a few minutes, until golden brown. You don't cook the beef through, you're just looking for a nice crust on the outside. Move the seared beef back into the mixing bowl, repeat until all of the pieces are done.

Step 7: Grab your crockpot and all of your prepared ingredients. Mix the minced garlic, and additional salt and pepper (to taste) into the beef stock. Add the vegetables to the bowl of the crockpot, layering in sprigs of the fresh herbs, then pour the seasoned stock over. Add a hefty splash (about a half cup) of red wine over the top and close the lid.

Step 8: Set the crockpot timer for at least 8 hours, but feel free to set for 10 hours, if needed.

Step 9: Once your timer has gone off (or is sitting in the "hold warm" setting), grab a mixing bowl and a pair of tongs. Remove the majority of the potatoes, but not all, from the crockpot and whip up them up with a few tablespoons of butter and milk (adjust as necessary for your preferred consistency).

Note: If you haven't already made my creamy, restaurant-style whipped potatoes, this is not them. In this dish, the potatoes have had 8 long hours to soak up all the savoriness of the beef, herbs and braising liquid, and some of those bits, including small pieces of onion, will be whipped together with milk and butter, yielding a much more rustic texture in addition to a rich, meaty flavor.

Step 10: Portion out the whipped potatoes onto the base of individual serving bowls, and layer the fork-tender beef, carrots and potatoes over. Spoon on some of the braising liquid, sprinkle some fresh thyme leaves, and serve!

Note: Be mindful not to serve the sprigs of fresh herbs. The stems add so much additional flavor, while also making it easier to remove them before serving. Just keep an eye out while plating!

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Many lemon chicken dishes tend to be sweet, yet this one marries the earthiness of roasted potatoes and garden herbs like thyme, rosemary and parsley alongside the brightness of fresh citrus. This simple and filling one-pot meal comes together quickly and showcases the beautiful colors of fall, with deep reds from the onion and potatoes, bright orange sweet potatoes and brilliant yellow from the lemon. It's a healthy, comforting dish that's also perfect for meal prep!

INGREDIENTS

• 8 Boneless, Skinless Chicken Thighs
• 2 Sweet Potatoes
• 4 Small Red Potatoes
• ½ Large Red Onion, Peeled
• 2 Large Lemons
• 2 Tbsp. Finely Minced Garlic
• 1 Pint Chicken Stock or broth
• Olive Oil
• 1 Tbsp. Kosher Salt plus extra
• 2 tsp. Fresh Ground Black Pepper plus extra
• 2 tsp. Dried Oregano plus extra
• Fresh Thyme, Rosemary and Parsley

INSTRUCTIONS

Step 1: Gather all of your ingredients, equipment you'll need for this recipe, and preheat your oven to 425℉.

Step 2: After scrubbing your potatoes, peel the sweet potatoes but keep the skin on the red potatoes. Cut both into bite-sized pieces. Chop the onion into similarly sized chunks.

Step 3: Zest and juice one large lemon and cutting the other lemon in half lengthwise, slice into half-wheels.

Step 4: In a mixing bowl, drizzle the chicken with olive oil, and then season with salt, pepper, minced garlic and oregano, massaging the skin well.

Step 5: Into the 13x9 baking dish, add the chicken stock (or broth), freshly squeezed lemon juice, and season with additional salt, pepper and oregano (to taste). Add a few sprigs of fresh thyme, rosemary and parsley.

Step 6: Over the braising liquid, add vegetables and stir well to coat. Season again lightly with salt and pepper.

Step 7: Lastly, nestle your chicken into the dish, along with sliced lemons and additional sprigs of fresh herbs.

Step 8: Place the baking dish into the preheated oven, uncovered, for about an hour, until chicken is golden brown, and the potatoes are fork tender. Serve chicken and potatoes with the lemony braising liquid and enjoy!

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Sundays at our house are for relaxing and watching football. While we're always happy to cheer for each other's respective team, this goes out the window when the Eagles are playing the Browns. Jim's from Ohio, and I grew up in the suburbs outside of Philadelphia, so we both love our home state's teams. Football Sundays also mean gameday food, and it's near impossible to find an authentic cheesesteak outside of the Philly area, although many have tried (here's looking at you, beef and cheese or steak and cheese), most end up tasting like roast beef sandwiches or an actual steak with a slice of cheese on top, shoved into a roll.

While many Philadelphians have pretty strong opinions as to who makes the best cheesesteak in the city, and there are many options, the iconic feud between the famous Pat's and Geno's in South Philly set the tone with their ordering style. It's like a rite of passage going up to the window to say, "Wiz Wit" and know you'll be getting a hot off the grill cheesesteak loaded with fresh, sauteed peppers and onions, slathered in Cheez whiz on a toasted Amoroso roll. Not a fan of peppers and onions? No problem- just order yours "Wiz Witout". Prefer provolone instead? Ask for "Provolone wit" or Provolone without"... you get the idea.

This recipe brings the authentic and classic Philly cheesesteak to you, starting "wit or witout" fresh sauteed veggies, sliced ribeye beef (no steak-umms here) and your choice of cheese. Make yours next game day, or anytime!

INGREDIENTS

• 24 oz Shaved Ribeye Steak
• 1 Medium Green Bell Pepper sliced into thin strips
• 1 Medium Yellow Onion sliced into thin strips
• Olive Oil
• Kosher Salt
• Cheez Whiz
• Provolone Cheese
• Crusty Italian "Hoagie" Rolls Amoroso rolls are the authentic choice!

INSTRUCTIONS

Step 1: With ingredients gathered, heat a cast iron skillet over medium high heat.

Step 2: When the pan is hot, add a tablespoon of olive oil, and reduce heat to medium. Sauté peppers and onions, seasoned with a generous pinch of kosher salt, until cooked down. Set aside.

Step 3: In the same skillet, drizzle in additional olive oil and add the shaved ribeye. Season with kosher salt. Cook until all of the meat has been cooked through and there is no pink. Turn off the heat and move the pan from the hot burner.

Step 4: Turn on your oven's broiler setting to high. Lay the sliced rolls onto a sheet pan, add desired cheese, then top with meat, sauteed peppers and onions ("Wit") or just meat ("Witout"). Top with additional cheese.

Note: If using Cheez-Whiz, you'll want to portion out a few tablespoons into a microwave-safe dish and warm up to make the cheese smearable/drizzleable (this should definitely be a real word).

Step 5: Move the sheet pan into the preheated oven and broil just until the cheese has melted and the rolls have toasted slightly, not more than a few minutes.

Step 6: Press to fold your cheesesteak to lock in all that deliciousness and serve immediately!

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French Onion Soup was the very first recipe we learned in culinary school. The "recipe" was simple and consisted of just 2 ingredients: onions and liquid. The lesson was not just in learning how to thinly slice onions, but in understanding the basic fundamentals of cooking and building flavors. While the most basic recipe could consist of simply cooking onions and water together, a savory beef stock adds richness, red wine adds depth and complexity, fresh herbs add earthiness. The slow process of caramelizing the onions and bringing out their natural sweetness, then simmering the broth to meld all of those delicious flavors yields a truly delicious dish. Topping it off with a toasted baguette and melty, nutty, gruyere cheese is a match made in French culinary heaven. This soup is one of Jim and my favorites (my Dad's, too). You'll be surprised to see how easy this restaurant-quality soup is to make right at home!

INGREDIENTS

• 2 Large Yellow Onions
• 3 Tbsp. Salted Butter
• ½ Tbsp. Kosher Salt plus additional, to taste
• 1 tsp. Granulated Sugar
• 6 Cups Beef Stock (or Broth)
• 2 Cups Dry Red Wine
• 2 Bay Leaves
• Fresh Thyme Leaves
• Half Loaf French Baguette (or Italian Bread)
• 4 oz Gruyere
• Olive Oil

INSTRUCTIONS

Step 1. Gather all of your ingredients.

Step 2: After peeling your onions, cut in half, and slice into thin strips.

Step 3: In a large pot, melt butter over medium high heat, add onions, and then reduce heat to medium. Add 1 tablespoon of kosher salt and 1 teaspoon of granulated sugar. Stir thoroughly to coat.

Step 4: Allow the onions to cook down, about an hour. The natural sugars, along with the added teaspoon of sugar will help the onions to caramelize, turning from white to yellow and then translucent. This process is known as "sweating", releasing the natural moisture in the onions to evaporate slowly as the sugars caramelize. You'll see plenty of liquid in the bottom of the pan. Stir every so often to ensure the onions are cooking down evenly.

Don't try and rush this process by increasing the heat, low and slow is key to building those flavors!

Step 5: After about an hour, you should begin to see that there is no liquid in the bottom of the pot as you stir, and the onions are a pale, translucent color.

Add the stock and wine, bay leaves and thyme. Increase the heat to medium-high and bring to a full simmer.

Taste the broth, add additional salt only as needed, and don't be heavy-handed; the seasonings will intensify as the broth continues to reduce.

After the soup has been simmering for about an hour, heat the oven to 300℉.

Step 6: Slice 4 rounds of bread, drizzle lightly with olive oil and toast in the oven about 12 minutes, then flip to toast the other side for a few additional minutes. When done, the bread should be firm to the touch, like a crouton.

Once the bread is out, turn on the oven's high broiler setting. In the meantime, grate the gruyere cheese and set aside.

Step 7: Portion the soup into individual sized, oven-safe bowls, and place on a sheet pan. Place one piece of bread on top of the soup, then add the grated cheese.

Step 8: Place the sheet pan into the oven and broil until the cheese has melted and the top, a light golden brown, about five minutes.

The soup bowls will be incredibly hot straight from the oven, so handle carefully. Sprinkle with additional fresh thyme leaves before serving.

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To say I have a slight obsession with Panera's Southwest Chicken Ranch Salad would be an understatement, as I absolutely love the combination of fresh, bold flavors. Recreating my own version of this delicious dish at home, including a rich and creamy homemade dressing, saves over 300 calories (I simply cannot resist that freshly baked baguette). We often do meal prep on Sundays, grilling up chicken to use in various dishes throughout the week, so having cooked chicken ready to go brings this salad together in minutes. If you enjoy a hearty, main course salad and the rich, smoky flavors of chipotle peppers in adobo, you'll be adding this smoky chipotle ranch chicken salad to your regular menu rotation.

INGREDIENTS

Salad

• 2 Cup Salad Greens such as romaine, iceberg, etc.
• ¾ Cup Diced, Grilled Chicken
• ¼ Cup Spicy, Seasoned Corn
• ½ Cup Diced Tomatoes
• 1 Tbsp. Guacamole
• 2 Tsp. Chopped Fresh Cilantro
• 1 Tbsp. Tortilla Strips

Chipotle Ranch Dressing

• ¼ Cup Sour Cream
• ¼ Cup Mayonnaise
• 1 Chipotle Pepper, in Adobe Sauce
• ½ tsp. Apple Cider Vinegar
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ¼ tsp. Dried Dill
• Pinch Kosher Salt

INSTRUCTIONS

Step 1: Gather your ingredients, along with a blender, and a large mixing bowl.

Step 2: Prepare the dressing by adding the mayo, sour cream, chipotle pepper, vinegar and spices to the blender and process until fully emulsified. Set aside. This recipe yields about ¾ C., but since you'll only need a few tablespoons for your salad, the rest can be stored in the fridge.

Step 3: Into the mixing bowl, add the salad greens, corn, chicken, tomatoes and cilantro. Drizzle in a few tablespoons of dressing and toss together.

Step 4: Add salad to a serving plate, top with avocado, and sprinkle with tortilla strips. Drizzle with additional dressing, if desired. Serve immediately.

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One of Jim's favorite dinners out is a Cajun Shrimp Pasta Bowl from a local bar and grille, so I've recreated my own version for him to enjoy at home. The recipe starts by mixing up my own Cajun spice blend to flavor a robust, creamy alfredo sauce, then adding spicy andouille sausage along with the shrimp to make it a heartier, protein-packed dish. Lemon zest adds a little zing, while freshly diced tomatoes add a pop of color and a subtle sweetness.

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INGREDIENTS

• 1 Lb. Penne Pasta
• Kosher Salt to season the pasta water
• 1 Tbsp. Olive Oil
• 4 Links Andouille Sausage such as Aidells Cajun-Style
• 24 Jumbo Cooked Shrimp peeled and deveined
• 1-½ Cups Heavy Whipping Cream plus a few extra tablespoons, as needed
• 8 Tbsp. Unsalted Butter
• 1-½ Cups Shredded Parmesan Cheese
• 1 Lemon Zest Only
• 1 Cup Chopped Tomatoes
• 2 Tbsp. Paprika
• 2 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 1 tsp. Kosher Salt
• 1 tsp. Ground White Pepper
• 1 tsp. Ground Dried Mustard
• 1 tsp. Dried Oregano
• 1 tsp. Dried Thyme
• ½ tsp. Cayenne Pepper or more to taste
• ½ tsp. Dried Basil

INSTRUCTIONS

Step 1: Gather all of your ingredients. In a mixing bowl, combine all of the various spices to make a Cajun spice blend.

Bring a pot of generously salted water to a boil to cook the pasta.

Step 2: Add approximately one cup of water to a large sauté pan and cook the andouille sausages for a total of 8 minutes, flipping half-way through. Remove the sausages from the pan, drain the water, and set the pan aside.

On a cutting board, slice sausages on the bias.

Return the pan over medium-high heat and sear the sausages for about two minutes, then set aside.

Step 3: Simultaneously, cook the penne to al dente, according to the package directions. Don't overcook, as the pasta will soften as it soaks up the sauce. Once cooked, drain and add back to the pot, drizzling in a little olive oil and tossing to prevent from sticking.

Step 4: In the same sauté pan, melt the butter and heavy cream. Whisk in the Cajun spice blend.

Step 5: Add in the parmesan cheese and whisk together until smooth. The sauce will be thick, so you may need to thin it by adding a few extra tablespoons of heavy cream or water. Grate in the zest of one whole lemon, then stir in the chopped tomatoes.

Pour the sauce and stir well into the pasta, then add both the sausage and the shrimp. Portion into serving bowls and enjoy!

Note: Since we are using cooked shrimp for this recipe, we want to avoid cooking it further, lending to a rubbery texture. The hot sauce will bring the shrimp up to the proper temperature in the final dish.

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There's just something so satisfying about creating restaurant-style dishes at home, and I love a good chicken sandwich. Crispy, juicy and loaded with flavor, served on a toasted bun with crisp veggies and pickles, it's a perfect 'treat' meal. Making it yourself, you can feel good about knowing exactly what's going into your meal. Skip the drive-through and make this delicious, spicy crispy chicken sandwich the next time you are craving takeout!

INGREDIENTS

Chicken Patty

• 1 Lb. Ground Chicken
• 2 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Cayenne Pepper
• 1 tsp. Paprika
• 2 Tbsp. All Purpose Flour for dusting

Seasoned Flour

• ¾ Cup All Purpose Flour
• ⅓ Cup Cornstarch
• 1 Tbsp. Kosher Salt
• 2 tsp. Cayenne Pepper
• 2 tsp. Paprika
• 2 tsp. Garlic Powder
• 1 tsp. White Pepper

Batter

• 1 Seasoned Flour Recipe (above)
• ¾ Cup Club Soda
• ¼ C. Hot Sauce such as Frank's Red Hot
• Vegetable Oil (for Pan)

Sandwich Components

• Sandwich Buns
• Butter
• Lettuce
• Sliced Tomato
• Pickles
• Sliced Cheese
• Hot Sauce to taste

INSTRUCTIONS

Make sure to read through instructions fully before beginning the recipe so you don't miss any steps!

Step 1: Gather all of your ingredients.

In a small bowl, mix together the seasoned flour ingredients and set aside.

Step 2: In another small bowl, mix together the spices to season your chicken. Add your ground chicken to the larger mixing bowl, and using a fork, thoroughly mix in the seasoning blend. Be careful not to overwork the chicken too much, which may make the meat tough.

Step 3: Divide the chicken mixture into four equal portions, and form into patties. You can eyeball it, about 4 oz each, or use a kitchen scale to weigh out each portion. I love this one from Greater Goods and use it all the time for baking and portioning. You may want to lightly dust your hands with flour when working with the chicken, since it will be sticky, and the flour will definitely help.

Place patties on a parchment lined baking sheet sprayed lightly with cooking spray and pop into the freezer for about 15-20 minutes. This will make the patties easier to handle for the next step.

Step 4: Preheat your oven to 375° F.

Remove the patties from the freezer and have your seasoned flour ready. Quickly coat each chicken patty on all sides, then place back on the baking sheet, returning to the freezer for 30 minutes.

Step 5: Before taking the chicken patties out of the freezer for the second time, add club soda and hot sauce into the flour mixture and whisk thoroughly. Set aside. Heat a cast iron skillet (or other heavy-bottomed pan) over medium high heat and add enough oil to fully cover the bottom.

Step 6: Remove the chicken patties from the freezer, and grab your prepared batter, setting up a workstation near your hot pan.

Working quickly, dredge your cold chicken patties into the batter, coating fully, and place directly into the hot oil. 

Cook for about 3-4 minutes per side, just until lightly golden brown. Chicken will finish cooking through in the oven, but this step in the oil yields a perfect, crispy outside without fully deep-frying the chicken.

Place the partially cooked patties back onto the sheet pan and put them into the preheated oven. Bake for 20 minutes.

Step 7: While the chicken patties are cooking, prepare the fixings for your sandwich, lettuce, tomato, pickles, etc. Once your chicken is fully cooked, you can switch your oven over to the broil setting and toast the buns.  

Step 8: Build your chicken sandwich with toppings and add a generous drizzle of hot sauce onto your patty for some extra kick.

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My friend Melissa and I first made a version of this soul-comforting dish after watching an episode of The Pioneer Woman, Wine-Braised Chicken with Apricots over Cheese Grits inviting a few friends over to join us for an impromptu ladies' dinner party. We've both made it many times since, and it's a family and friends favorite all around. I've made a few tweaks to the original recipe to make it a little more my own, omitting the apricots, changing up the fresh herbs, and serving the dish over my creamy, restaurant-style whipped potatoes recipe. Using a Dutch oven makes easy work of the preparation, from the initial searing of the chicken to finishing up the braising in the oven, the whole meal (less the potatoes) comes together in one pot. Serve alongside a nice salad, fresh crusty bread, and a glass of chilled, dry white wine, whatever you've used for the dish.

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INGREDIENTS

• 4 Bone-In Chicken Thighs, trimmed
• 2 Tbsp. Olive Oil
• 1 Head of Fresh Garlic
• 2 Red Onions
• 5 Large Carrots
• 2 Cups Chicken Stock
• 2 Cups Dry White Wine, such as Pinot Grigio, Sauvignon Blanc or Chardonnay
• 5 Sprigs Fresh Thyme
• Salt and Pepper to taste

INSTRUCTIONS

Preheat the Oven to 325℉.

Step 1: Gather all of your ingredients, Dutch oven, cutting board and chef's knife.

Step 2: Season the chicken thighs generously with salt and pepper on both sides. Set aside while you prepare the vegetables.

Step 3: Peel and cut your onions into large chunks, then set aside.

Step 4: Prepare the carrots by peeling the outer layer, removing the stems and cutting on the bias into even pieces.

Step 6: Peel the outer layer of your head of garlic and separate out each clove. Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin.

Carefully using your Chef's knife, trim the ends of each clove, and holding the knife down on the papery outer skin, pull the garlic clove away and out. Peel away any remaining attached skin and set aside your peeled garlic.

Step 7: Place your Dutch oven over medium high heat and add 2 Tablespoons of olive oil.

Step 8: Once the oil is hot, you're ready to add the chicken, skin side down first. Sear for about 5 minutes per side, just to get a golden-brown color on the outside. Once you've placed your chicken down, just leave it alone until it's ready to flip. Once that seared crust has formed, the chicken will be easier to rotate; otherwise, you risk tearing the skin.

Once the chicken has been seared, remove the chicken from the pan, and set aside.

Step 9: Using a wooden spoon, scrape up any of the tasty bits on the bottom of the pan.

Step 10: Add your vegetables and garlic, mixing thoroughly with a wooden spoon to coat all of the ingredients with the oil and pan drippings from the chicken. Season with salt and pepper.

Step 11: Add in the chicken stock and white wine, then stir.

Step 12: Toss in the whole sprigs of thyme, and add the chicken back into the pot, skin side up.

Step 13: Bring to a full boil, then cover the Dutch Oven with its lid, and move the whole pot directly into the preheated oven. Braise for 2-½ hours.

Step 14: During the last hour of cooking, prepare the whipped potatoes for which the braised chicken will be served with. You can follow the recipe here. Hold potatoes warm.

Step 15: After braising, remove the Dutch oven from the oven, and using a pair of tongs, carefully remove chicken and place directly onto your serving platter or individual plates. Chicken will be incredibly tender, with the meat easily falling off the bone.

Step 16: Serve chicken atop prepared whipped potatoes with a side of the braised carrots (feel free to serve the onions if you wish, but I typically don't!) Spoon some of the braising liquid over the top of the dish and serve immediately.

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Tired of overcooked steaks that are dry and tough? Try the magic of the reverse sear! This simple cooking method yields perfect, restaurant-quality steaks each and every time, and you can easily grill a perfect steak at home any night of the week. If available, select Prime or Choice cuts, or purchase an entire beef loin and have your butcher portion the steaks for you.

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INGREDIENTS

• 4 NY Strip Steaks 1" to 1-½" Thick, at Room Temperature
• 1 Tbsp. Olive Oil or Cooking Spray, such as Pam
• Steak Seasoning Rub such as McCormick Montreal Steak Seasoning, or your favorite steak spice blend

INSTRUCTIONS

Step 1: Preheat your oven to 190℉. Line a baking sheet with aluminum foil and spray with olive oil or other cooking spray.

Step 2: Place the steaks onto the pan, and season well. Flip the steaks over and season the other side. If not using a premade spice mix, a combination of kosher salt, freshly cracked black pepper and garlic powder will work perfectly well.

Step 3: Once up to temperature, place your steaks onto the center rack of your oven and cook for 15 minutes per half inch of thickness. 30 minutes for 1", 45 minutes for 1-½". If steaks are less than 1", reduce the time to just 15 minutes.

This method is called a reverse sear. Warming up the steaks from the inside out at a low temperature helps to slowly breakdown the protein enzymes while tenderizing the meat and lock in essential moisture. The grill's high heat will ensure a nicely seasoned, restaurant-style crust on the outside but will only require minimal time to finish cooking the steaks to perfection on the inside.

Step 4: Fire up your outdoor grill using the grill's temperature gauge to reach 500℉. You'll want your grill nice and hot before adding the steaks. If you don't have an outdoor grill, no problem! An indoor cast-iron grill pan, creates a perfect steak indoors as well. Place your grill pan over high heat on the stove and get the pan smoking hot but be mindful to reduce the heat to medium-high before adding the steaks.

Step 5: Once your grill is ready, add your steaks on a bias to get those distinctive grill marks. Leave the steaks to cook, 2-3 minutes per side, without touching them. Once you've created that perfect, seared crust on the outside, the steaks will easily release from the grill so that they can be flipped to cook the opposite side.

If you are new to grilling, using an instant read thermometer is a great way to determine the internal temperature of the meat without cutting through, releasing those essential juices. Keep in mind that even after meat is removed from the grill, the residual heat will continue cooking for a few minutes.

Ideally, a perfectly cooked steak should be served medium rare, with a warm, red center, about 130℉. For those who prefer their steaks a little more 'done', opt for medium at around 140℉. Medium well will yield a steak that is brown throughout, registering around 150℉. Anything over this will be overcooked and most likely be dry and tough.

Step 6: It's very important to allow your steaks to rest for at least 5 minutes after you've taken them off the grill. This will allow the juices inside the meat to redistribute and keep the steaks from drying out and becoming tough.

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On mornings I have a little more time than making my typical scrambled eggs for breakfast, I love taking a few extra minutes to make this wrap. Loaded with 20 grams of protein, fresh, sautéed spinach, fire roasted red peppers, a creamy garlic spread, and crumbled feta, it's a delicious start to power me through the day.

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INGREDIENTS

• 2 - 8" Flour or Whole Wheat Tortillas I used Ole Xtreme Wellness High Fiber Low Carb Keto Friendly Tortilla Wraps
• 4 Large Eggs (Whites separated from the Yolks) or ½ C. Liquid Egg Whites
• 2 Cups Fresh Spinach
• 1 Jar Fire Roasted Red Pepper Strips or Whole Roasted Peppers, Sliced into Strips
• ½ Cup Fresh Feta Cheese, Crumbled
• ¼ Cup Cream Cheese Softened to Room Temperature
• 1 Tbsp. Olive Oil
• 2 tsp. Garlic Powder
• Salt & Pepper to Taste

DIRECTIONS

Step 1: Gather your ingredients and heat a non-stick pan over medium heat.

Step 2: Add a little olive oil to your pan and sauté the spinach just until it wilts down slightly. Season with salt and pepper.

Step 3: Using rubber tongs, move your sautéed spinach to a metal sieve (or fine mesh strainer) over a medium mixing bowl. You'll want to strain as much of the liquid as possible. Set aside.

Step 4: Give your roasted red pepper strips a quick sauté around the pan to heat. Drain any excess liquid.

Step 5: In the same pan, lower the heat, add your egg whites and scramble using a rubber spatula. Season lightly with salt and pepper.

Step 6: Once the liquid has cooked out, turn off the heat. Sprinkle the egg whites with feta cheese and stir to combine.

Step 7: In a medium bowl, mix thoroughly the cream cheese and garlic powder. Season with salt and pepper.

Step 8: Laying down one of the tortillas onto a cutting board, spread around a thin layer of the seasoned cream cheese.

Step 9: Top the cream cheese mixture with the scrambled egg whites, spinach and roasted red peppers, dividing the ingredients evenly to prepare a second wrap, but being mindful not to over stuff so all of your filling stays inside.

Step 10: To begin the wrap, first fold both of the sides in towards the middle. Fold the bottom up, and then roll the whole wrap over.

Step 11: Wipe out the bottom of your pan and return to medium high heat. Once the pan has come up to temperature, add the wraps to the pan, fold side facing down. Grill for about 2 minutes, and then flip to the reverse side.

Step 12: Serve immediately.

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