Thursday, November 29, 2018


This is a delicious appetizer to serve during the holidays.

8 oz round of Brie cheese
¼ cup honey
2 T balsamic vinegar
¼ cup dried cranberries
¼ cup chopped pecans
¼ cup pomegranate seeds

Place cheese on a parchment lined baking sheet and place in a 350-degree oven for 6 to 8 minutes, just to soften.

In a small saucepan, over medium heat, simmer the honey, vinegar, cranberries, pecans, and pomegranate seeds for 5 minutes.

Place cheese on a serving plate and spoon sauce over the cheese and serve with crackers.


Who doesn't love twice baked potatoes with cheese and bacon? My son and daughter love these at Christmas with a prime rib roast and Yorkshire Pudding. I just served these with pork chops and a big green salad. 

4 baking potatoes (Russet)
4 slices bacon
4 T unsalted butter softened 
2 cups grated sharp cheddar cheese or combination of cheddar and gruyere 
¼ cup whole milk 
¼ cup sour cream or plain Greek yogurt
4 scallions, thinly sliced
¼ t paprika
¼ t granulated garlic
Sea salt and finely ground black pepper 
Chives for garnish, optional

Preheat oven to 375 degrees F.

Scrub potatoes with a brush under cold running water.
Dry potatoes with paper towels and brush with a little avocado oil or other vegetable oil. 
Stick the tines of a fork into the potato in a couple of areas.
Place potatoes on a baking sheet and bake in the oven for 1 hour.

Meanwhile, cook bacon until crisp then crumble and set aside.

Let potatoes cool for 15 minutes then place potatoes on a cutting board and cut potatoes in half lengthwise. 
Scoop out most of the flesh with a spoon and place in a bowl.
Mash with a potato masher then stir in the butter, most of the cheese, milk, sour cream or yogurt, scallions, and half of the crumbled bacon.
Season to taste with salt and pepper and stir to combine.

Spoon back into the potato skins, top with the rest of the cheese and bake in the oven until cheese is melted and lightly brown, about 20 minutes.
Remove from the oven and top with the rest of the crumbled bacon and garnish with a few chives, if desired.

Serves 6 to 8

Monday, November 19, 2018


Here is a Spanish inspired clam dish. The chorizo gives the stew a robust flavor.

½ lb dry-cured Spanish chorizo, sliced
1 yellow onion, finely diced
3 cloves garlic, minced or pressed
1 14-oz can fire roasted tomatoes
1 14-oz can Great Northern beans, rinsed and drained
1 cup dry white wine
1 lb fresh small clams, cleaned
½ t red pepper flakes
¼ cup finely chopped Italian parsley, divided
Extra-virgin olive oil

Place a paella pan or large cast-iron skillet fitted with a lid over medium heat.
Add the chorizo and cook until crisp.
Add the onion and cook another 5 minutes.
Add the garlic and cook another minute.
Add the tomatoes, beans, and wine.
Simmer 10 minutes until the liquid is slightly reduced
Scatter on the clams, red pepper flakes, and half of the parsley.
Cover with a lid and cook until clams have opened, about 5 to 7 minutes.
Ladle into 2 warm soup bowls and garnish with the rest of the parsley.
Drizzle with a little extra-virgin olive oil.

Serve with crusty bread.

Serves 2

Friday, November 16, 2018


Here is a weeknight dinner ready in under 45 minutes. If you would like to add a few small potatoes, just tuck them into the cabbage along with the sausage.

3 slice bacon
1 (¾ lb) Kielbasa sausage link, sliced diagonally
1 T unsalted butter
1 yellow onion, chopped
1 clove garlic, minced
1 small head cabbage, chopped
1 t smoked paprika
½ cup chicken broth
Sea salt and freshly ground black pepper
2 scallions, thinly sliced
Parsley, for garnish

Cut bacon into small pieces and fry in a large skillet fitted with a lid.
Remove bacon with a slotted spoon to a small bowl and set aside.
Pour off some of the bacon grease and discard.
Add the sausage and cook until lightly brown on both sides.
Remove sausage to a bowl and set aside.
Add the butter and sauté the onion for a couple of minutes.
Add garlic and cabbage and cook another 5 minutes.
Add the paprika and chicken broth.
Season to taste with salt and pepper.
Cover with a lid and slowly simmer 30 minutes.

Sprinkle with bacon bits, scallions, and parsley and serve.

Serves 2 to 3

Tuesday, November 13, 2018


Here is a recipe for a really delicious blue cheese dressing. No additives, no sugar, and you can make it in just a few minutes.

4 slices bacon
1 head Iceberg lettuce, cut into wedges
1 cup cherry tomatoes, cut in half
½ small red onion, thinly sliced
½ cup plain sour cream or plain Greek yogurt
½ cup mayonnaise
6 oz blue cheese, crumbled and divided
1 T fresh squeezed lemon juice
1 to 3 T milk
Sea salt and freshly ground black pepper

Cook bacon until crisp. Crumble and set aside.

Core the lettuce and place on 4 salad plates.

Evenly divide the tomatoes and red onion on top of each plate.

Whisk together the sour cream or yogurt and mayonnaise in a medium bowl.

Add most of the crumbled blue cheese. Mash and mix with a fork until fairly smooth, but not completely smooth.
Stir in the lemon juice and as much milk as needed. 
Season to taste with salt and pepper.

Spoon some dressing on top of each wedge, add the rest of the blue cheese, and sprinkle with crumbled bacon.

Serves 4

Friday, November 2, 2018


This is a very healthy breakfast if you omit the bacon...but the bacon makes it taste so good. You could also make it with ham or sausage.

4 slices bacon
1 T avocado oil
2 medium sweet potatoes, peeled and cut into ½-inch chunks
½ yellow onion, diced
½ red bell pepper, diced
½ jalapeño pepper, seeded and minced
2 scallions, diced
1 clove garlic, minced or pressed
1 small bunch asparagus, trimmed, and cut into 1 ½ inch pieces
1 t smoked paprika
Sea salt and freshly ground black pepper
4 eggs, scrambled
Chives, for garnish

Preheat oven to 375 degrees F.

Place bacon on a wire rack lined baking pan and bake until crisp, about 18 to 20 minutes. When done, set aside on paper towels.

In a large cast iron skillet over medium heat, add oil and cook sweet potato chunks, covered for 10 minutes, stirring a couple of times. Remove lid and continue cooking for another 5 minutes. 

Add onion and peppers. Cook another 3 minutes.
Add garlic and asparagus and cook until asparagus are tender about 5 minutes. Sprinkle with paprika and season with salt and pepper.
Break bacon into pieces and add to skillet.
Stir to completely combine.

Meanwhile, cook eggs in a non-stick skillet.

Spoon hash onto 2 warm plates.
Top with scrambled eggs and garnish with snipped chives.

Serves 2