Ingredients (serves 4)

• 4 chicken breasts, smashed until thin
• salt and pepper to taste
• pizza sauce
• pizza toppings
• cheese

Instructions

Sautee the chicken breasts until browned on both sides. Salt and pepper to taste. Top with your favorite pizza toppings and bake until the cheese is melted.

 

Ingredients (2-3 dozen meatballs)

For the Meatloaf

• 2 pounds ground meat (I use beef)
• 1/2 onion diced
• 2 eggs
• 1/2 cup milk
• 1 tablespoon parsley flakes
• salt
• pepper

For the Gravy

• 10-12 crimini mushrooms
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 tablespoon beef better than bouillon
• pepper to taste

Instructions

For the Meatloaf

Combine all meatloaf ingredients in a large bowl. Roll into meatball shapes and place on an ungreased baking sheet. Bake for 30-40 minutes at 400 or until cooked through. Allow to cool. Serve or freeze in a zip top bag.

For the Gravy

In a medium skillet, cook the mushrooms until browned. Salt to taste. Add remaining oil and flour. Whisk in cups water. Add the beef bouillon and cook until thickened. Add the meatloaf and serve.

Ingredients (2 servings)

• 1 1/2 cucumbers, sliced thinly
• 2 teaspoons chopped green onions
• 1/2 jalapeño, sliced thinly
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons cilantro, chopped
• 1/2 clove garlic, minced
• juice 2 lime
• sesame seeds for garnish

Instructions

Combine all ingredients except sesame seeds in a small bowl. Allow to sit for 15-20 minutes. Serve with sesame seeds as a garnish.

Ingredients (12 cupcakes)

For the Cupcakes

• 3 tablespoons melted butter
• 3 tablespoons oil
• 2/3 cup milk, room temperature
• 2 eggs, room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 1/2 cups + 1/8 cups flour

For the Custard

• 1 cup milk
• 1/3 cup sugar
• 3 egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar

For the Chocolate Topping

• 3 ounces bittersweet chocolate
• 3 tablespoons water
• 2 tablespoons butter
• 1 1/2 tablespoons corn syrup
• 1/4 teaspoons salt

Instructions

For the Cupcakes

Heat the oven to 350 degrees.

In a large bowl, combine the milk, butter, oil, eggs, and vanilla. Add sugar, salt, and baking powder. Mix until combined. Add cake flour and mix until the batter is no longer lumpy.

Pour the batter into prepared muffin tins and bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a cooling rack. Cut out the inside of the cupcake, retaining the top.

For the Custard

In a small saucepan, combine the milk and sugar. Bring to a simmer.

In a small bowl, whisk together the egg yolks and cornstarch. Temper the eggs by whisking the eggs and pouring in 2-3 ladles of simmering milk. Return the egg mixture to the pan. Bring to a boil and whisk until thick.

Remove from the heat. Add the butter and vanilla. Pour into a glass bowl and put plastic wrap on the surface of the custard. Store in the refrigerator until cool.

In a separate bowl, whip the cream. When nearly whipped, add a small amount of vanilla and powdered sugar. Continue to whip until thick.

Fold the whipped cream into the custard. There is enough custard for 24 cupcakes. Fill the cupcakes with custard. Place the top back on the cupcake.

For the Chocolate Topping

Heat all ingredients in a double boiler. Stir until smooth. Remove from the heat. Use a knife to spread over the cupcakes.

Ingredients (6 servings)

• 6 City Chicken
• 1/2 cup flour
• salt to taste
• pepper to taste
• 6 eggs
• 1/2 cup milk
• 3 cups seasoned bread crumbs
• olive oil
• 1 stick butter
• 1 onion
• fresh thyme

Instructions

Heat the oven to 400 degrees.

Make a dredging station. In one container, combine the four, salt, and pepper. Taste the mixture to make sure it tastes salted. In a second container, whisk the egg and milk together. In the last container, put the bread crumbs. Dredge the city chicken in the flour, then the eggs, and finally the bread crumbs. Repeat the eggs and the bread crumbs for a thicker crust. Set aside. Repeat with all city chicken.

Heat a large skillet over medium high heat. Combine olive oil and butter. Fry the city chicken on each side until browned. Place in a glass baking dish. Top with thyme and onion. Bake for 45-60 minutes or until it reaches an internal temperature of 165 degrees. Cover if it gets too brown.

 

Ingredients (1 large roll)

• 1 tablespoon sugar
• 3 cups water (105-115 degrees F)
• 1 1/2 tablespoons yeast
• 1 1/2 tablespoons salt
• 6 1/2 cups all purpose flour
• cornmeal
• 4 gallon size zip top bags
• 1/4 package turkey pepperoni
• 1 link hot sausage, cooked and broken into small pieces
• 2 cups shredded cheese or 5 slices provolone
• 2 teaspoons olive oil
• 2 teaspoons butter
• 2 cloves garlic
• salt
• parmesan cheese

Instructions

In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with pepperoni, sausage, and cheese. I like to put cheese below and above the pepperoni and sausage. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.

In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.

Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.

Eat while warm or freeze for later.

 

Ingredients (1 large roll)

• 1 tablespoon sugar
• 3 cups water (105-115 degrees F)
• 1 1/2 tablespoons yeast
• 1 1/2 tablespoons salt
• 6 1/2 cups all purpose flour
• cornmeal
• 4 gallon size zip top bags
• 1 jar hot banana peppers, drained
• 2 cups shredded cheese or 5 slices provolone
• 2 teaspoons olive oil
• 2 teaspoons butter
• 2 cloves garlic
• salt
• parmesan cheese

Instructions

In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with banana peppers and cheese. I like to put cheese below and above the peppers. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.

In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.

Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.

Eat while warm or freeze for later.

Ingredients (4-8 servings)

• 1 onion, sliced pole to pole
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1/2 pound mushrooms, quartered
• 1 pound green beans
• 2 jalapenos, sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup Penzy’s vindaloo spice
• 1-2 pounds chicken, cut into bite-sized pieces (optional)
• salt to taste

Instructions

Heat the oven to 450.

Place all ingredients in a large bowl and combine. Spread out onto a large baking sheet. Roast for 30-40 minutes. Remove from the oven and allow to cool. Serve with rice, jedra, or Greek yogurt.

Ingredients (2-3 servings)

• 2 teaspoons olive oil
• 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
• 2 tablespoons diced onion
• 3-4 mushrooms, sliced
• 1 small potato, cooked and diced
• salt and pepper to taste
• 3 eggs
• 2 tablespoons milk
• 1 teaspoon flour
• Jack cheese
• avocado
• juice 1/2 lime
• chopped cilantro

Instructions

In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.

In a medium bowl, whisk eggs, milk, and flour.

Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.

Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.

Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.

Ingredients (2 margaritas)

For the Simple Syrup

• 1/2 cup sugar
• 1/2 cup water
• 1 habanero cut into 4 pieces

For the Margarita

• 1 ounce habanero simple syrup
• 2 shots tequila
• 1 cup fresh pineapple
• 2-3 cups crushed ice
• Juice 1 lime
• kosher salt

Instructions

For the Simple Syrup

Combine the sugar, water, and habanero in a small sauce pan. Bring to a boil and remove from the heat. Allow to cool. Strain. Store in the refrigerator.

For the Margarita

Combine ingredients in the blender. You may need to use the tamper to get it to blend evenly.

Rub the rim of the glass with a piece of lime. Put some Kosher salt on a small plate. Turn the glass on the salt. Pour the margarita in the glass and enjoy.