Cacio e Pepe Pizza

It’s crazy, but what makes this work are melted ice cubes that mix with the cheese to closely approximate the cacio e pepe sauce. It’s wack but delicious

3 ounces pecorino romano, shredded (about 1 1/4 cups)

1 1/2 teaspoons crushed black pepper, medium grind

1 pizza dough, store bought or see recipe here

Ice cubes

Olive oil

Cornmeal for under the pizza

• Preheat oven to 500 degrees for at least 30 minutes to be sure it’s really hot. Put a baking sheet or pizza stone in the oven while it heats

• Combine cheese and pepper in a small bowl, mix and set aside

• Shape dough into a 10-12 inch circle, with a raised edge

• Transfer dough to a pizza peel that’s been dusted with cornmeal, add 5 ice cubes and put into the oven

• Carefully slide pizza onto the sheet or stone, and bake until golden brown & fully cooked

• Remove and immediately add the cheese/pepper & drizzle with olive oil

• Slice & eat

Hawaiian Pizza

Or at least my version - 'cuz after all I am a Canadian and it was invented by a Canadian. 

But really who cares - just make it.

INGREDIENTS

• 2 ready-made flatbreads - I used ones that were approximately 10” x 6”
• ½ cup tomato sauce, see recipe or use jarred (if you don’t care about food)
• ½ - 3/4 cup crushed pineapple, drained
• ¼-½  teaspoon crushed red pepper flakes
• 3-4 slices deli black forest ham, cut into thin strips
• Approximately ¾ cup shredded mozzarella cheese
• 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS

1. Preheat oven to 400 degrees
2. Spread sauce evenly over the flatbreads and then add the pineapple
3. Sprinkle red pepper flakes over all and top with ham and then the cheese
4. Place flatbreads on baking sheet and bake 10-12 minutes or until cheese melts and flatbreads get crispy
5. Garnish with cilantro, slice and enjoy.

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Baked Brie with Shiitakes

This is one delicious appetizer.

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon butter
• 6 Shitake mushrooms, stems removed & thinly sliced
• 1/2 teaspoon fresh thyme, chopped
• Pinch Kosher salt and pepper to taste
• Pinch garlic powder
• 1 sheet puff pastry, removed from freezer about 30 minutes before using
• Flour
• One 8 ounce wheel of brie, with top rind removed
• 1 tablespoon grainy mustard
• 1 egg, beaten
• 1 tablespoon milk

Directions

1. Preheat oven to 400°
2. Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
3. Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
4. Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
5. Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
6. Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
7. Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
8. Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.

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Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

• 1/3 cup mayonnaise
• 1/3 cup diced yellow onion
• 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
• 1/4 cup finely chopped parsley
• 1 sourdough baguette  

DIRECTIONS

1. Preheat oven to 350
2. Combine mayo, onion, cheese & parsley - mix really well
3. Season with pepper and a pinch of salt, stir through
4. Cut baguette horizontally and spread on cheese mayo mix
5. Bake 10-15 minutes or until golden brown and bubbly
6. Slice into pieces and serve

Watch me make this...

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Brisket Mac N Cheese

Featured recipe on Back to School Day TV episode.

Serves 6

INGREDIENTS

• 1 pound pasta of your choice (I used orecchiette)
• 1 tablespoon neutral oil (like vegetable or canola)
• ½  yellow onion, diced
• ½ pound cooked brisket
• 2 ½ cups milk
• 3 tablespoons butter
• 3 tablespoons flour
• 8 ounces smoked Gouda cheese, shredded
• 8 ounces horseradish Cheddar cheese, shredded
• Kosher salt and fresh ground pepper to taste
• ½-1 cup French Fried Onions

DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Cook pasta in a large pot of boiling salted water a little less time than the directions on the package, drain well but save some of the pasta water.
3. Cook onion in oil until soft and brisket - cook another 2 minutes to just warm up the brisket, set aside.
4. Meanwhile, heat the milk in a small saucepan, but don't boil it.
5. Melt butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
6. On low heat, add handfuls of the Gouda and Cheddar cheese to the sauce, salt and pepper to taste. Remove from heat, add the cooked macaroni, brisket mixture and stir well.
7. Pour into a 3-quart baking dish and sprinkle fried onions on top
8. Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

WATCH HOW TO MAKE THIS

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Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

• 2 cups water
• big pinch Kosher salt
• 1/2 cup quick cooking grits
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
• 6 ounces pork sausage
• 2 eggs 
• 2 greens onions, finely chopped

DIRECTIONS

1. Boil water and add salt & grits - stir well and turn down to low
2. Cook about 5 minutes, stirring occasionally until thickened
3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
4. Cook sausage in a non-stick pan until just no longer pink and keep warm
5. Cook eggs however you like - over easy, sunny, poached it’s up to you
6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
7. Boom

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Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

• 1 Pizza Dough (store bought or homemade)
• All-purpose flour
• 2-3 tablespoons cornmeal
• One 7 oz container pesto sauce (you'll use about half)
• ¼ -½ teaspoon crushed red pepper
• 1 fresh mozzarella cheese ball (broken up in smallish pieces)
• Olive oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
3. Spread cornmeal on baking sheet and lay the pizza dough on top
4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
5. Next sprinkle red pepper and top with mozzarella
6. Drizzle a little olive oil on top, season with salt and pepper to taste
7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
8. Slice, eat & repeat!

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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.

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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

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SIMPLE ALFREDO SAUCE

Serves 4

Get with the program y’all…this will help your food life. Such an easy base for any pasta to add whatever toppings you want, mushrooms, bacon, shrimp, chicken… you name it.

INGREDIENTS

• 2 tablespoons butter

• 1 big garlic clove, crushed

• 16oz carton whipping cream

• 1/2 cup parmesan cheese, finely grated

• 1 large pinch Kosher salt

• 3-4 grinds fresh ground black pepper

DIRECTIONS

1. Heat butter in large deep skillet to low/medium heat, add garlic cook for one minute

2. Add whipping cream to pan, cook for 20-30 minutes, to thicken and reduce a little

3. add parmesan to sauce, stir and cook for further 3-4 minutes

4. Pour over your favorite pasta

 WATCH ME MAKE THIS

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Finlandia Napoleons

Wait till you see how easy and crazy delicious these are. Made with #Finlandia Creamy Gourmet Cheese.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

INGREDIENTS

• 1 sheet puff pastry
• Finlandia Sweet Lemon Creamy Gourmet Cheese*
• Raspberry jam
• Powdered sugar

DIRECTIONS

1. Preheat oven to 375

2. Roll out a defrosted sheet of puff pastry to make it approximately 30% larger, and poke all over with a fork 

3. Then cut into 2” x 3” rectangles, place on a baking sheet and bake until golden brown,15-20 minutes - remove and let cool
4. Using Finlandia Sweet Lemon Creamy Gourmet Cheese spread a 1/8” inch layer on one rectangle, top with another rectangle, add another layer of cheese and finally a layer of raspberry jam – 
5. To serve, add a final dusting of powdered sugar.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Brisket Burgers with Poblanos & Onions

If you can find ground brisket for half of this, you'll be very happy cuz it'll add a ridiculously good beefy flavor.

Makes 6 burgers

INGREDIENTS

• 3 poblano peppers
• 2 - 1/2” thick slices yellow onion
• Olive oil
• 2 pounds ground beef, or
• 1 pound ground beef and 1 pound ground brisket (ask a butcher, you’ll be so glad you did)
• Kosher salt & fresh ground pepper
• Ground cumin
• 1/3 cup mayo
• 2 tablespoons chopped cilantro
• 1 large clove garlic, minced fine
• 6 slices Muenster cheese
• 6 buns - and use something good like a brioche

DIRECTIONS

1. Heat grill to medium high
2. Lightly oil peppers and onions slices, and place on the grill
3. Cook until peppers are fully blackened and onions are well marked - remove
4. Let peppers sit until cool enough to handle, then using a paper towel, pull off blackened skin, cut in half and remove seeds
5. Rough chop peppers and onions together - set aside
6. While they cook, combine beef with brisket if using and season with salt & pepper, 1 1/2 teaspoons cumin and shape into 6 patties
7. Put burgers on a medium hot grill and cook until desired temp (which should be medium rare, just sayin) adding cheese in the last few minutes of cooking
8. Combine mayo, cilantro, garlic, pinch of salt and 1/2 teaspoon cumin - mix well
9. Lightly oil buns, and place on the grill for color
10. Build by putting some sauce on a bun, the burger with cheese, some of the peppers and onions and the top bun

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MINI QUICHES

Bust these out for parties and NYE, they are quick and super delicious. Also, a great way to use up leftover pie dough and anything else in the fridge.

Makes 12 quiches

INGREDIENTS

• frozen and thawed pie dough
• 1 tablespoon extra virgin olive oil
• 1 red onion, diced
• 12 mushrooms, sliced
• 1 garlic clove, crushed
• 3/4 cup soft goat cheese or Monterey Jack
• 2 handfuls of spinach
• 4 eggs
• 1/2 cup cream
• 1 teaspoon Sambal chili paste (or any hot sauce)
• Big pinch Kosher Salt
• 5 grinds fresh black pepper

DIRECTIONS

1. Preheat oven to 350
2. cut out 12 pastry 4'' circles (I use a cup), shape into muffin baking tray
3. Preheat skillet on high, add oil, mushrooms and onion cook 3 minutes
4. Lower heat to medium, add garlic, cook 1 more minute
5. Add spinach, let it wilt for 1 minute, remove from heat let it cool
6. Beat eggs, cream, Kosher salt and pepper, Sambal chili paste
7. Spoon 1 tablespoon of vegetable mix into each, spoon 2 tablespoons of egg mix
8. Bake for 22 minutes, cool on rack for 2 minutes, eat!

WATCH ME MAKE THEM

LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

• 1/2 green peppers, sliced
• 1/2 yellow onion, sliced semi circles
• 3 teaspoons canola oil
• 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
• 4 Crimini mushrooms, sliced
• 2 teaspoons soy sauce
• 4 Provolone cheese slices 
• 2 crusty rolls, oiled or buttered

DIRECTIONS

1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
3. Add in cooked onions, peppers and soy, cook 1 minute
4. Grill your roll until golden
5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
6. Layer cheese slices on top of steak, cook 30 seconds
7. Build: roll, veggies, steak/cheese, veggies and eat!

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

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Mexican Salad with croutons

This is a simple bread salad, using one of my favorite cheeses, Cotija. Delicious!

INGREDIENTS

• 1 small can diced jalapenos, use 4 tablespoons 
• 3 tablespoons cilantro, finely chopped  
• 1/2 cup, peeled cucumber, 1'' diced
• 1/2 cup skimmed milk cojita cheese, crumbled
• 1/2 cup mini baby tomatoes, halved
• 1 cup homemade croutons (see my recipe)

Dressing: 

• 1 clove garlic, crushed
• 6 tablespoons olive oil
• 1 lime, juice
• 1 teaspoon honey
• 1 tablespoon liquid from can jalapenos

DIRECTIONS

1. Mix dressing, give it a good shake for 1 minute to emulsify
2. Mix salad ingredients in large bowl
3. Thow in the croutons, coat with approx 4 tablespoons of dressing, and allow to soak in for 2-3 minutes, eat!

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BAKED PENNE

Dear Hungry family, fear not, this recipe is super easy and made from basic pantry ingredients, so you can whip this up and have it on the table in under 30 minutes.

Serves 4

INGREDIENTS

• 1 lb penne pasta, cooked al dente
• 1- 28oz can San Marzano tomatoes, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon red pepper flakes
• 12oz can tuna in oil, drained
• pinch Kosher salt
• few grinds freshly ground pepper
• 5oz ricotta cheese
• 1/4 cup Parmesan cheese, shredded

DIRECTIONS

1. Preheat oven to 350 degrees
2. In large pot on medium heat, add tomatoes, oregano, red pepper flakes, salt, pepper, cook for 5-7 minutes
3. Mix ricotta and tuna into sauce, cook for 2 minutes, stir in cooked pasta
4. Add this to oven proof dish, sprinkle over parmesan, cook for 30 minutes

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Chicken Parmesan

Serves 4 

This classic is way easier than you think to make, try it this way and you can have it on the table for the fam in under 30 minutes. 

INGREDIENTS

• 4 chicken thighs, bone removed, flattened 
• 1/2 plain cup flour
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese, grated
• 3 eggs, beaten
• 1/2 cup canola oil
• 1  1/2 cup MY EVERYDAY TOMATO SAUCE (but any marinara will do, I used leftover homemade tomato soup in the video below)
• 3/4 cup mozzarella cheese

DIRECTIONS

1. Preheat oven to 350
2. Bread the chicken (in this order) using 3 separate bowls for flour, beaten eggs, panko/parmesan 
3. Preheat oil in large deep skillet on medium, gently add breaded chicken cook for 3 minutes each side, remove excess oil place on paper towels
4. In 9'' oven proof dish, get layering… chicken, then sauce, then cheese, cook 15 minutes

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Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes