Recipes

Brussel Sprouts with Shallots Balsamic and Sour Cherries

Serves 6-8   Ingredients 2 ½ tablespoons grape seed oil (or canola or avocado oil) ½ cup shallots, peeled and sliced thin 1 pound brussel sprouts, ends trimmed and cut in half from [...]

Spiced Apple Cider

Makes 4 quarts I make sure to have this simmering when guests arrive because the delicious smell fills the house. If you want to spike it try fireball.   Ingredients 1 apple ( I use [...]

Red Potato and Zucchini Kabobs

Makes 4 You can make these 6 hours ahead through step 4. Wrap in plastic and keep in the fridge. Ingredients garlic oil, recipe below 4 baby red potatoes, about the size of a small tennis [...]

BBQ Chicken Kabobs

Makes 8 These can be skewed up to 6 hours ahead, wrap with plastic and keep in the fridge. Ingredients 2/3 cup Molasses BBQ Sauce (recipe below), divided 2 medium boneless, skinless chicken [...]

Bread and Olive Kabobs

Makes 8 These can be skewered and brushed with oil up to 6 hours ahead. You can use any pitted olive you like not just the green stuffed olive. I serve it warm so the cheese in the olive oozes [...]

Molasses BBQ Sauce

I make a huge batch of bbq sauce and keep it in the freezer for up to 4 months. Whenever I need a delicious bbq sauce I just pop it in the fridge to that or straight into the pot. It also keeps in [...]

Grilled Pound Cake and Strawberry Kabobs

Makes 4 These can be skewed up to 8 hours ahead, keep uncovered Ingredients 4, 6 inch bamboo skewers 8, 1 ½ inch cubes of pound cake 4 strawberries, green tops cut off 2 tablespoons [...]

Make Ahead finger-lickin’ Ribs

1 rack, serves about 4 You can put the rub on the ribs the night before so all you have to do is pop them in the oven. Ingredients 3 Tablespoons Rib Rub *recipe below 1 rack baby back ribs ½ cup [...]

Banana Walnut Muffins (a wee bit on the healthier side)

Makes about 24 muffins   Ingredients ½ cup coconut oil ¼ cup brown sugar ½ cup honey ¼ cup plain applesauce ¼ cup plain yogurt ½ teaspoon vanilla extract 2 eggs 2 1/3 cup [...]

Make Ahead Summer Tomato Bruschetta with Avocado Spread

Makes 6 large toasts Make ahead: The toppings can be made and kept in the fridge for about 6 hours. The bread can be toasted and kept out for about 6 hours as well. Assemble right before serving. [...]

Make Ahead Peach and Pesto Bruschetta

Make ahead: The pesto can be made and frozen up to 4 months ahead or in the fridge for 1 week. The bread can be toasted and kept out for about 6 hours. Assemble right before serving. All of these [...]

Make Ahead Prosciutto and Cherry Bruschetta

Makes 6 large toasts Make Ahead: 1 day ahead cut up cherries and crumble blue cheese. Keep in the fridge. The bread can be toasted and kept out for about 6 hours. Assemble right before serving. All [...]

Cedar Plank Salmon with a Soy Miso Sauce

When grilling with cedar planks make sure to soak the wood before hand or they will catch on fire. Have a spray bottle or a glass of water to put out any major flare-ups. Keep the flame low enough so [...]

Tomato and Blue Cheese Soup

My husband loves this soup. On a Saturday afternoon I will make this soup with a classic grilled cheese or dress it up with my pesto Panini. Either way it is my twist of the all American hot [...]

Spiced Apple Cider

Makes 8 cups This is my holiday weekend drink. I make a batch and keep it on the stove to fill my house with a festive aroma. If you want to make it indulgent top it with whipped cream and caramel [...]