Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Makes about 12 cups

1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts

3 celery stalks, cut into 2 inch pieces

1 large onion, cut into slightly largish bite size pieces

4 carrots, cut into bite sized pieces

2 tablespoons garlic paste, or 4 cloves minced

2 tablespoons ginger paste, or 1 inch piece of ginger cut into thin strips

Kosher salt & freshly ground pepper

3 tablespoons ‘Better Than Bouillon’ chicken base, or 3 chicken bouillon cubes

• Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil

• Let boil 20 minutes, periodically skimming off the icky foam that floats to the top

• Turn down, cover and simmer for 90 minutes

• Remove from heat and remove chicken to a baking sheet to cool

• Add the celery, onion, carrots, garlic, ginger and bouillon to the broth, bring to a low simmer, and cover for another 30 minutes

• While it does, and once the chicken has cooled enough to handle, pull the chicken off the bones, remove skin then shred then add back into the soup with the vegetables

• Season to taste with salt & pepper – be aggressive, it’ll need it

---

Whiskey Apple Donut

Of course to celebrate National World Whiskey Day you can always drink some whiskey - or you could put in into whipped cream and spoon some on top of a pan fried donut with sautéed apples. We’re going with the latter.

Makes 2

INGREDIENTS

• 1 Granny Smith apple, cored & diced small
• 2 tablespoons butter
• 1 tablespoon brown sugar
• Pinch of Kosher salt
• 2 tablespoons whiskey
• 1 cup whipping cream
• 1 glazed donut, sliced in half
• 1 teaspoon powdered sugar

DIRECTIONS

1. Heat non-stick pan- melt 1 tablespoon butter and add apples, cooking just to soften
2. Add sugar to the apples, mix until sugar melts then add pinch of salt and stir in 1 tablespoon whiskey, cook out the alcohol- about a minute, set aside
3. Put cream, sugar and 1 tablespoon whiskey in a mixer or large bowl and beat until soft peaks form- You can DEFINITELY over beat whipping cream, so be careful
4. In a separate non-stick pan- melt a little butter and place the donut cut-side down until  lightly toasted
5. Plate the donut, cooked side up, add some whipped cream and top with apples & finally a sprinkle of powdered sugar.

WATCH ME MAKE THIS

---

Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

WATCH ME MAKE THIS

FEATURED ON MY TV SHOW 

---

---

Golden Curry

The epitome of Japanese comfort food - and I always have at least a couple packs of these in my house for last minute deliciousness.  Go buy a couple packs today at pretty much any Asian market or online - you’ll be glad you did. Follow the package directions for using uncooked proteins, or follow this version for already cooked:

INGREDIENTS

• 2 ½ cups boiling water
• 3.5  package Golden Curry
• 1 cup cooked chopped vegetables (onions, carrots, celery - whatever
• 1 cup shredded rotisserie chicken (or use any leftover protein of your choice)

DIRECTIONS

• Add all the curry cubes in the boiling water, stir until mixed well and sauce is smooth
• Turn down heat and add vegetables and chicken - stir until combined and heated through
• Serve over rice

WATCH ME MAKE THIS

---

Sous Vide Rack of Lamb with Mint Gremolata

Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.  

---

Rack of Lamb

Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb

INGREDIENTS

• Kosher salt and freshly ground black pepper
• Rosemary sprig
• 1 tablespoon neutral oil –
  vegetable, canola etc

DIRECTIONS

1. Preheat sous vide cooker to135 degrees
2. Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
3. While it cooks, make the gremolata
4. When the lamb is done, remove from the bag and carefully pat dry with paper towels
5. Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
6. Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
7. Put on a cutting board, slice into individual ribs and serve with the gremolata. 

Mint Gremolata

Prep Time: 5 minutes
Makes: About 1/3 cup
 

INGREDIENTS

• 1 cup loosely packed mint leaves
• 2 cloves garlic
• Zest from 1 small lemon
• ¼ teaspoon Kosher salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil

DIRECTIONS

1. Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).

View fullsize

---

Zucchini Fritters

INGREDIENTS

• 4 cups grated zucchini
• 2 tablespoons flour
• 2 tablespoons bread crumbs
• 1 large egg
• ¼ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• Pinch of Kosher salt
• Vegetable or canola oil
• Sour cream & diced green onions for serving
  
  

DIRECTIONS

• Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
• Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
• Heat pan and add a thin layer of oil
• Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
• Serve with sour cream and green onions to garnish
  

WATCH ME MAKE THIS

---

Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

WATCH ME MAKE THIS

---

Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

• ½ small onion, diced small

• ½  green pepper, diced small

• 1 - 28 ounce can baked beans

• ¼ cup chili sauce (like Heinz, not the spicy version)

• 1 tablespoon yellow mustard

• ½ tablespoon Worcestershire

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• 1 tablespoons chipotle peppers, minced

• ⅓ pound bacon, cooked halfway (not crispy)

• Big pinch Kosher salt

• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oven to 350

2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown

3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly

4. Garnish with green onions

5. Serve hot.

View fullsize

2 Ingredient Biscuits

The Easiest Biscuits EVER

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

• 1.5 cups self rising flour
• 3/4 cup heavy cream + a little extra for baking
• 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat oven to 450
2. Mix all ingredients well in a bowl
3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
4. Brush tops lightly with extra cream and bake about 10 minutes or until done

View fullsize

WATCH ME MAKE THIS RECIPE

---

Fried Pizza

Yes, you read it right, fried damn pizza. Make it, fry it, eat it. Oh my…

Makes 1

INGREDIENTS

• Oil to fry, canola works great
• 1 quarter of the 3 minute pizza dough
• Flour
• ⅓ cup tomato sauce, any you like
• ½ cup burrata cheese
• 2-3 basil leaves, torn into small pieces
• 2 tablespoons shredded parmesan cheese

DIRECTIONS

1. Preheat oven 350 degrees
2. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
3. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
4. Carefully put the dough into the hot pan - lay it down facing away from you
5. Cook about 1-½ minute on each side, flip over carefully using tongs
6. Drain fried dough on paper towel, then place the crust on a baking sheet
7. Spread sauce evenly over the crust and then the burrata
8. Sprinkle with basil leaves and top with parmesan
9. Bake in the oven for about 5 minutes or until cheese melts
10. Slice and serve - you can thank me later.

View fullsize

WATCH ME MAKE THIS...

---

Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

• ½ cup all-purpose flour

• ½ teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• 1 chicken breast (pound down to ¼ inch thick)

• 2 eggs

• 1 tablespoon olive oil

• ¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)

• ½ cup chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons cold butter

• 2 tablespoons chopped parsley

DIRECTIONS

1. In a large bowl, combine flour, salt and pepper - mix well

2. In a separate bowl (large enough for the chicken) beat the eggs

3. Heat oil in a large non-stick pan

4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),

5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you

6. Cook chicken until lightly golden brown, about 3-4 minutes on each side

7. Remove the chicken when done and set aside - cover loosely with foil to keep warm

8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes

9. Add chicken broth, lemon juice and butter

10. Slowly swirl pan to incorporate the butter

11. Add parsley then season with salt and pepper to taste

12. Plate chicken and serve with the sauce over the top

View fullsize

WATCH ME COOK THIS

---

RICOTTA BACON FLATBREAD

We showed you how to make your own pizza dough... and now we show you what to do with it. You're gonna like this.

Makes 1 flatbread

INGREDIENTS

• 1 quarter of the 3 minute pizza dough
• Olive oil
• ¾ cup ricotta cheese
• ½ tablespoon olive oil
• 1/3 cup thinly sliced red onions
• ½ cup cooked bacon, crispy & crumbled
• ¼ teaspoon red pepper flakes
• Kosher Salt
• 1/3 cup diced fresh tomatoes to garnish

DIRECTIONS

• Preheat oven 425 degrees
• Sprinkle a little flour on working surface and roll out dough into approximately an 8x11 flatbread
• Place on lightly oiled baking sheet pre-bake about 7 minutes
• In a small bowl combine ricotta cheese and olive oil, mix well
• Spread the ricotta on the pre-baked dough
• Top with onions, bacon, red pepper flakes and salt to taste
• Put back in oven and bake 5 more minutes
• Remove, top with tomatoes and serve

WATCH ME MAKE THIS

---

GRILLED VEGGIE BURGERS

I’ve always been confused why ‘veggie burgers’ are seldom made from vegetables. Nuts, beans, grains, twigs…everything but actual vegetables.

Well, that stops right now. Because here is a magnificent ‘veggie burger’ with pesto and goat cheese that even your carnivore friends will appreciate.It’s awesome off thegrill, off thegrill panor off of whatever you’ve got. Go ahead, just make it.

Makes 4 burgers

Ingredients

• 1/3 cup store-bought pesto
• 1/3 cup softened goat cheese
• 2 large carrots, cut lengthwise into wide 1⁄4 inch thick strips
• 2 red bell peppers, sides cut off and core and seeds discarded
• 2 yellow peppers, sides cut off and core and seeds discarded
• 1 red onion, cut into 1⁄2-inch thick rounds
• 1 large eggplant, cut into 1⁄2-inch thick rounds
• Olive oil
• Kosher salt
• Fresh ground black pepper
• 4 sourdough buns (if you can find them, and if not, whatever works for you)

Directions

1. Preheat the grill to medium-high.
2. Mix together the pesto and goat cheese—set aside.
3. Brush veggies lightly with oil, and season with salt and pepper.
4. Transfer the veggies to the grill and cook on both sides until tender and a little charred all over—this will be 7 to 10 minutes for the peppers and carrots and about 5 minutes for the onion and eggplant.
5. Toast the buns lightly on the grill. Spread the pesto mixture on the bottom of the buns and add the veggies and the top bun.

---

GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

• 1/3 cup red onion, diced
• 1 teaspoon butter
• Kosher salt & fresh ground pepper
• 1 pound ground beef
• 2 slices Swiss cheese
• 1/3 cup teriyaki sauce
• 4 pineapple rings
• Iceberg lettuce

Directions

1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

WATCH ME MAKE THIS

---

Tomato Soup

Yum - this version is made with canned San Marzano tomatoes - and if ur gonna use canned, these ones are the best.

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 clove garlic, minced

1-28 ounce can whole peeled tomatoes (San Marzano, recommended)

½ teaspoon Kosher salt 

¼ teaspoon sugar

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

• Heat oil in a medium saucepan, add half the onion and cook until softened 

• Put in garlic and stir until fragrant, then add tomatoes, salt, sugar, red pepper flakes and oregano, mix well and simmer 5 – 10 minutes

• Use a blender or immersion blender to puree soup - keep warm

Udon with Shrimp

Yes, I make a lot of Asian food. And so should you cuzit’sway better for you than fast food and certainly much faster.

Serves 1

INGREDIENTS 

• 1/3 cup oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ pound peeled, deveined shrimp (31-40 size)
• 2 small bunches baby bok choy
• 1 package udon noodles – frozen noodles work too
• 1 tablespoon vegetable/canola oil
• Sesame seeds to garnish

DIRECTIONS

1. Combine oyster sauce, soy and sesame oil in a small bowl – mix well
2. Add half the sauce to the shrimp and let marinate
3. Prepare bok choy-cut the ends to separate individual leaves
4. Cooking noodles according to package directions – adding bokchoy after about a minute
5. Heat a pan or wok over medium/high, add oil and marinated shrimp, cook until done - about 3 minutes
6. Drain noodles & bokchoy, put back in pot and mix with remaining sauce
7. Place the noodles/bok choy in a bowl and top with shrimp, garnish with sesame seeds

WATCH ME MAKE THIS

---

Chili Tots

Makes 2

INGREDIENTS

• 15 oz can of chili, heated
• 16 oz frozen tater tots
• ¼ cup shredded cheddar cheese

DIRECTIONS

1. Cook tots according to package directions
2. Top with chili and cheese

---

Turkey Chili Enchiladas

Makes 8

INGREDIENTS

• 1 pound ground turkey, cooked and crumbled
• 1 cup chili 
• ¼ cup shredded cheddar cheese
• 2 cups whipping cream
• 8 small flour tortillas
• 1 cup chicken broth
• 1 cup shredded Monterey jack cheese

DIRECTIONS

1. Mix first 3 ingredients in bowl, set aside
2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
3. Pour chicken broth in bowl and one by one submerge each tortilla
4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
6. Bake at 350 for 30 minutes or until bubbly and gorgeous

View fullsize

---

WATCH ME MAKE IT, SEE THE TV EPSIODE

---

Chili Cheese Omelet

Makes 1

INGREDIENTS

• 15 oz can of chili, heated
• ½ tablespoon butter
• 3 eggs
• 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
• ¼ cup green onions, chopped for garnish

DIRECTIONS

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
4. Put on a plate, add a little more chili and garnish with green onions

---

Chili Cheese Waffle

Makes 2

INGREDIENTS

• 1 8.5 oz box Jiffy Corn Muffin mix  
• 1 egg, beaten
• ¾ cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon white granulated sugar
• 1 teaspoon butter, softened
• 1 15 oz can of chili, heated
• ½ cup shredded cheddar cheese
• ¼ cup sour cream

DIRECTIONS

1. Preheat waffle iron
2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

---