DYI Marshmallow Peeps!

You know Spring has sprung when Marshmallow Peeps are on the shelves in every drug store imaginable! This season, make your own and avoid almost all the crazy ingredients found in the large manufactured varieties. Plus… soooo much fun to make! You’ll Need For the Colored Sugar  3 cups granulated sugar Yellow or pink vegetableContinue reading “DYI Marshmallow Peeps!”

Homemade Holiday Marshmallows! 

Try this homemade marshmallow recipe as a base formula. You can make  additions of essential oils or flavored extracts along with organic food colors to create a variety of fun flavors. So easy, you won’t believe it. You will never want eat a store bought marshmallow again!  You’ll Need: 3 packages unflavored gelatin 1 1/2Continue reading “Homemade Holiday Marshmallows! “

Traditional Herb Crusted Prime Rib with Red Wine Reduction!

A true prime rib that is labeled USDA Certified Prime, is heavily marbled with a generous amount of fat. These cuts are usually reserved for top restaurants and are hard to come by. It may be better to seek out a fine aged prime rib. Aged beef is similarly hard to find in the supermarket, but you’ll find aged primeContinue reading “Traditional Herb Crusted Prime Rib with Red Wine Reduction!”

Hot Chocolate French Toast with Roasted Hazelnuts

Who doesn’t want to wakeup holiday morning to the smell and taste of hot chocolate and roasting hazelnuts? You’ll Need: 1 loaf Brioche or and Egg enriched bread, cut into 1 inch thick slices Unsalted butter  3 cups heavy cream 6 ounces milk chocolate, coarsely chopped 6 ounces semisweet chocolate, coarsely chopped 1 tablespoon vanillaContinue reading “Hot Chocolate French Toast with Roasted Hazelnuts”

30 Minute Individual Chocolate Lava Cakes

Molten chocolate lava cakes were developed by one of the worlds most famous chefs- Jean-Georges Vongerichten! He says more than a thousand of these cakes are made in his restaurants everyday. The ingredient list is simple –butter, chocolate, eggs, sugar and flour which makes this recipe easy for busy people! Below is my adapted recipe.Continue reading “30 Minute Individual Chocolate Lava Cakes”

Holiday Worthy Brioche Bread Pudding with Bourbon Butterscotch Sauce !

Ahhhh, bourbon and brioche. Two of my favorite things!  You’ll Need: 1/4 cup bourbon  1/2 cup currants   1-1/2 pound loaf of Brioche, torn into 1-2 inch chunks, or cut into cubes – allowed to stale overnight   1 1/2 cups whole milk or substitute  1/2 cup heavy cream or substitute 4 large eggs orContinue reading “Holiday Worthy Brioche Bread Pudding with Bourbon Butterscotch Sauce !”

The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!

Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving!  You’ll Need: 1 1/2 lb leftover turkey meat, sliced 1/2- 1 cup  leftover turkey gravy Stock or water (to thin the gravy if needed) 4 large slices of rustic Italian bread Butter Crushed fresh garlic Salt and fresh ground pepperContinue reading “The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!”

Southwestern, Turkey Tamale Pie!

Got leftovers? Dont worry- they will disappear in a second with this recipe! Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change ofContinue reading “Southwestern, Turkey Tamale Pie!”

Hassleback Potato Casserole

Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is myContinue reading “Hassleback Potato Casserole”

The Brussel Sprout Files!

Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy! Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love ourContinue reading “The Brussel Sprout Files!”