Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! You’ll Need: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GFContinue reading “Leftovers? Make Mash Potato Bombs!  “

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!”

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!”

Holiday Cheat Sheet- Just in case you’re wondering how much to Shop, Cook and Serve! 

As a professional chef, one of the most frequent question I’m asked is  how much food do you need to feed each guest? So, I decided to build a mini cheat sheet for the upcoming holiday season! Hope this helps! Every 2.4 pounds of food you donate creates a meal for someone else.  Cocktails: ifContinue reading “Holiday Cheat Sheet- Just in case you’re wondering how much to Shop, Cook and Serve! “

The Best Thanksgiving Stuffing I’ve Ever Made! 

Grand Mariner Apricot and Sausage Stuffing.  This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. They really kicked off the “Artisan” food trend! From that birthed, The Silver Palate Cookbook inContinue reading “The Best Thanksgiving Stuffing I’ve Ever Made! “

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! “

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 ! “

Make Ahead Thanksgiving Gravy!

So… what came first, Turkey or the Gravy? Everyone says you need turkey before the gravy, but that’s not really so- and really, who really cares. The point is you need the gravy first to make your life easier. Why? Because Thanksgiving can be an ordeal if you are short on the clock, unorganized, or reallyContinue reading “Make Ahead Thanksgiving Gravy!”