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!”

Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese

First, a little “Housekeeping” regarding mushrooms: How to purchase a brown ( Cremini ) or white ( Button) shaped mushroom. If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom is picked,Continue reading “Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese”

Decadent Creamed Corn Casserole!

Trust me when I say– someone at your dinner table will ask you for this recipe!  You’ll Need: 8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow. 1/2 onion, peeled halved and studded with 3-4 cloves 1 large russet pototoContinue reading “Decadent Creamed Corn Casserole!”

Roasted Pumpkin Salsa

Everyone is turnin’ up for Pumpkin! Pumpkin is not only the leading food this time of year, it also has amazing health benefits! If you want a food to fill you up, but not fill-you-out… Pumpkin will be your new fav!   You’ll Need:   Good quality olive oil   1 small sugar pumpkins   1Continue reading “Roasted Pumpkin Salsa”

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!”

Tired of Playing Fowl on Thanksgiving?

You will absolutly fall in love with this Umami stuffed butternut squash so much, it just might persuade you to reconsider poultry this holiday season! Not only is it vegetarian… it’s fancy!  You’ll Need:  1 cup fresh pecans, chopped 1- foot long butternut squash 1 Japanese eggplant about 8-10 inches in length 1 zucchini, about 10Continue reading “Tired of Playing Fowl on Thanksgiving?”

Make-Ahead Feast Worthy Cranberry Pear Compote! 

This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one. Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover turkey sammy! There is quite a bit of sugar in the recipe because theContinue reading “Make-Ahead Feast Worthy Cranberry Pear Compote! “

Meet The Cushaw Squash

Early fall is one of my favorite times of the year, the weather is perfect, the leaves are changing, and squash is bountiful! The beautiful and alluring, Cushaw Squash is a huge valued crop, because it is inexpensive and stores for about four months. They average about 10-20 pounds, grow to 12-18 inches in length,Continue reading “Meet The Cushaw Squash”

Chef Gigi’s Kabocha Spiced Rum Cake ! 

Looking for that perfect dessert this Winter? Kobocha is the Japanese word for squash. This  squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications. This Spiced Rum Cake will be the perfect addition to your holiday!  Kabocha SpicedContinue reading “Chef Gigi’s Kabocha Spiced Rum Cake ! “

Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe.  You’ll Need: 1- 2 pounds freshContinue reading “Green Beans with Brown Buttered Walnuts and Caramelized Shallots”