1 lb mozzarella shredded

1/2 cup shredded parmesan

1/2 to 3/4 cup real mayo

2 cans artichokes rinsed and chopped

1 large (or 2 small jars) of marinated artichokes chopped plus the liquid from 1 small jar or 1/2 the liquid from the large jar

1 large or 2 small cans of chopped green chilis

Mix it all up and bake at 375 for about an hour or until it is brown and bubbly

Sweet Potato Casserole


3 cups sweet potatoes, mashed
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup canned milk
1/2 cup butter, softened

1 cup brown sugar
1 cup pecans, chopped
3/4 cup butter, melted
1/2 cup flour


1) Preheat oven to 350 degrees.

2) Combine 3 cups mashed sweet potatoes, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup canned milk, and 1/2 cup butter. Add mixture to greased 9×13 dish.

3) Separately mix 1 cup brown sugar, 1 cup chopped pecans, 3/4 cup melted butter, and 1/2 cup flour.

4) Bake at 350 degrees for 30 min.

Zuppa Toscano


1 lb ground sausage
1/2 tsp crushed red pepper
4 slices bacon
2 onions, chopped
2 garlic cloves, minced
4 cups chicken broth
3-4 russet potatoes, sliced
1/2-1 cup heavy cream
1 tsp salt
1 tsp pepper.


1) Fry 4 slices bacon. Sautee 1 lb ground sausage until browned and drain. Meanwhile, boil 3-4 sliced russet potatoes in medium pot until until potatoes are ONLY 75% cooked through. In separate LARGE pot, cook 2 chopped onions in 4 cups chicken broth.

2) Add 1/2 tsp crushed red pepper to drained ground sausage. Chop bacon and add sausage and bacon to onion broth once onions are translucent. Add undercooked potatoes and 2 minced garlic cloves.

3) Simmer ingredients until potatoes are just cooked, then add 1/2 – 1 cup heavy cream to desired consistency and 1 tsp salt and 1 tsp pepper to taste.

Beet, Avocado & Fried Goat Cheese Salad


8-10 beets (red, yellow, purple)
1/3 shallot, peeled and sliced thin
½ cup extra virgin olive oil
2 tbsp white balsamic vinegar
1 tsp sugar
6 ounces goat cheese, at room temperature
1 egg
½ cup flour
½ cup bread crumbs (panko)
1 avocado
1/4 cup pistachios
Microgreens for garnish
Chives for garnish


1) Preheat the oven to 400 degrees
2) Wash and trim the beets and pat dry. Place the beets in foil, making packets of 3-4 beets per packet. Drizzle with some olive oil and kosher salt. Wrap the beets tightly and place on a baking sheet then bake for 40 minute to 1 hour or until tender. Remove beets from the oven, unwrap and set aside to cool.
3) Once cool, rub the skin of the beets off the cooked beet. (Using a paper towel sometimes makes this easier). Cut the beets into quarters or chunks and place in a bowl. Set aside.
4) Place the sliced shallot in a small food processor and chop finely. Add 1/2 cup olive oil, 2 tbsp balsamic vinegar and 1 tsp sugar and dice to combine until thickened and the shallots are minced fine. Season with salt and pepper. Pour ⅔ of the dressing over the beets to marinate until plating.
5) Chop avocado into chunks similar to beets.
6) Roll 6oz goat cheese into 1-inch balls. Gather three shallow bowls and place 1/2 cup flour in one bowl, whisk 1 egg in another bowl and place 1/2 cup bread crumbs in the remaining bowl. Dredge a goat cheese ball first in flour, then egg and then in the bread crumbs. Repeat flour, egg and bread crumb steps one more times. Set aside and repeat with the rest of the cheese balls.
7) Cook cheese balls in 1 tbsp olive oil in sauté pan (or deep fry in 2-3 cups canola oil) in batches of three or four at a time until golden brown. Drain on paper towels.
8) Plate the marinated beets with the avocado chunks and the fried cheese balls that have been sliced in half or kept whole. Drizzle with the remaining shallot dressing and a sprinkling of microgreens, 1/4 chopped pistachios and snipped chives. Season with additional salt and pepper.

Maple Cornbread

Makes 1 9×9 pan or 12 muffins

***(Favorite version is made in a single bread pan with 1.5x ingredients below! Bake for 45-60 min at 375 degrees)


1/2 cup canola oil
1/2 cup milk
3/4 cup maple syrup
1 cup yellow corn meal
1 cup flour
1/2 tsp salt
2 tsp baking powder


1) Preheat oven to 425 degrees (or 375 degrees if using bread pan version).
2) Mix wet and dry ingredients in two separate bowls.
3) Add wet to dry.
4) Pour into greased pan 8×8 pan or muffin pan.
8) Bake at 425 degrees  20 -25 min. for 8×8 and 15 min. for muffins.


1 Cup Risotto
1 shallot, diced
1 tbsp butter or olive oil
2 garlic cloves, minced
1 cup dry white wine
1 quart unsalted chicken broth

1/2 cup parmesan cheese

1) Sauté decided shallot and minced garlic in 1 tbsp butter or olive oil
2) Add risotto and toast ~5min until dot appears in risotto
3) Add 1 cup white wine and reduce
4) Add 1/2 cup chicken broth at a time and reduce. Repeat 8-10 more times until finalized.
5) Add parmesan cheese
Optional – Add mushrooms with the parmesan