In this healthy version of the classic appetizer, we are using frozen spinach and frozen artichokes.  Unless you harvest the spinach right out of your garden, frozen is a good way to go because spinach rapidly looses nutrients after it has been harvested.  Frozen spinach is harvested and frozen right away, locking in the nutrients.  Artichokes...

Read the rest of this entry »

Make Ahead Tip: You can assemble the meatballs and place on a parchment lined cookie sheet. Wrap tightly with plastic wrap. Place in the freezer. Once frozen place in a freezer ziplock and store up to 2 months. Bake in a 400° oven on a parchment lined cookie sheet and bake for 25-30 minutes or until internal temperature reaches 165° If you...

Read the rest of this entry »

This treat is perfect for the holiday’s and so easy to make. Make Ahead Tip: You can make this candy up to 1 week in advance. Makes 2 cookie sheets of bark Ingredients 3, 12 oz package dark chocolate 3/4 teaspoon peppermint extract 3, 12 oz package white chocolate 12 candy canes Directions Line 2 jelly roll pans or cookie sheets a sit pat...

Read the rest of this entry »

This recipe is perfect for a Thanksgiving menu or a quick meal a home. Make sure to taste your potatoes before you stuff them to make sure the texture and flavor is to your liking, if you have larger potatoes you might want to add a tablespoon more of butter or milk. Quick Tip: Make the potatoes up to a day ahead, keep in the fridge and bake...

Read the rest of this entry »

Cranberry Orange Ginger Sauce Makes about 2 cups Quick Tip: Make ahead and freeze. Once the sauce is cooked cool in the fridge. Place the cooled sauce into ziplock bags and freeze for up to 3 months. To serve, allow to defrost at room temp for 20-30 minutes. Ingredients 2, 12oz packages fresh cranberries 1 3/4 cup sugar 1 medium...

Read the rest of this entry »

Sauteed Green Beans with Leeks and Bacon Serves 4-6 Ingredients 1 Cup –Bacon (sliced in to bits) 1 Cup – Leek (sliced 1/4 inch) 1 Pound -Haricot Verts (or green beans) 1/4 Cup –Almonds (slivered) Directions In a medium sauté pan, over med/high heat cook bacon until crisp (about 8-10min) stirring occasionally. Remove bacon from...

Read the rest of this entry »

Sausage  Sage and Cranberry Stuffing Serves 12 Quick Tip: To freeze place in a freezer safe  baking dish and cover with foil. Freezer for up 3 months. From frozen, place covered stuffing in a 400° oven and bake for 1 hour, uncover and bake until heated through. If the stuffing seems a little dry, pour 1/2 cup of chicken broth over the...

Read the rest of this entry »

Baked Sweet Potatoes with Candied Pecans and Blue Cheese Makes 10 Potatoes Quick tip: To cut down on fat you can use half and half instead of heavy cream and olive oil instead of butter, the flavor won’t be quite as rich. Ingredients 5 sweet potatoes, I use the darker skinned potatoes with orange flesh 1/4 cup mascarpone cheese 1/2 Tablespoon...

Read the rest of this entry »

Cyclops Deviled Eggs Recipe Makes 12 This appetizer is a perfect start to a Halloween dinner or substitute the olive for diced tomato or leaf of cilantro and you have a delicious appetizer for anytime of the year. Quick tip: If you are in a hurry, hard boil the eggs and keep in the refrigerator for up to 1 day .  You can use bacon bits, in...

Read the rest of this entry »

Mummy Mashed Potatoes Serves 6 Quick tip: To save time, peel and cut potatoes up to 4 hours ahead of time, keep covered in cold water. Ingredients: 8 cups potatoes, peeled and cut into 1 inch dice 8 oz Mascarpone cheese 1/4 cup lite sour cream 2 Tablespoons butter 2 Tablespoons milk 1/2 tsp Salt Directions: Place potatoes in a large pot of...

Read the rest of this entry »