Gorgonzola Steak and Mushrooms Over Penne Pasta

A meal you will create again and again.

Watch me maker it here: https://youtube.com/shorts/9DSdmedDrwo

Ingredients
  • 1.5 pounds steak
  • 12 oz mushrooms, sliced
  • 4 oz gorgonzola cheese
  • 4 cloves garlic, sliced
  • 2 Tbsp oil
  • 6 Tbsp butter
  • 1.5 c heavy cream (or half and half)
  • White wine
  • Roasted red bell pepper (optional)
  • 2 Tbsp parsley, divided
  • Salt and pepper to taste
Instructions
  1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil. Or you can cook on an outdoor grill.
  2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
  3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Add some white wine for extra flavor. Cook until they are tender.
  4. Add in garlic and stir for a minute.
  5. Slowly stir in the cream. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
  6. Thinly slice the steak against the grain.

Spoon the mushroom cheese sauce on a plate

Cheesy Spinach and Tomato Stuffed Chicken Breasts

Quick and easy in your air fryer!

Watch me make it here: https://youtube.com/shorts/bigjnp-9Dok

Ingredients
  • 2 chicken breasts (approximately 1 ½ pounds total)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons cream cheese
  • ½ cup sun-dried tomatoes in oil, drained and chopped (I add a few cherry sliced cherry tomatoes for presentation)
  • ½ cup fresh baby spinach
Directions
  1. Cut a pocket in each chicken breast. Season both the outside and inside with salt, pepper, and garlic powder.
  2. In a mixing bowl, combine the 3 kinds of cheese together with the sun-dried tomatoes (and optional cherry tomatoes).
  3. Stuff the cheese mixture into each chicken breast, then add the spinach.
  4. Close the pockets as best you can, securing with a toothpick if necessary.
  5. Airfry the chicken at 375 F for 11 minutes, then flip it and cook for 11 minutes more, or until the meat reaches 165 F.
  6. Allow the chicken to rest for 5 minutes before you cut it.
  7. Serve with a side salad and a nice bottle of wine!

Air Fryer Honey Mustard Glazed Salmon

Sweet, tangy and perfectly delicious!

Watch me make it here: https://youtube.com/shorts/UeWhgArCZJs?feature=share

Ingredients
  • 2 salmon fillets (5-8 oz. each)
  • 2 tablespoons honey
  • 2 tablespoons whole grain Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • ¼ butter
  • Salt and pepper to taste
Instructions
  1. Combine the sauce ingredients.
  2. Coat the salmon with the sauce
  3. Preheat Airfryer to 400°F and place the salmon fillets in the air fryer. Baste the remaining marinade onto the salmon fillets.
  4. Air fry for 7-8 minutes, depending on the thickness of the salmon.
  5. Dish and serve hot drizzled with the remaining sauce.

Balsamic Grilled Chicken and Strawberry Cobb Salad

Spring can’t come any sooner with this light and healthy favorite!

Watch me make it here: https://youtube.com/shorts/r96UcjvMP_o?feature=share

Ingredients

For the Strawberry Vinaigrette:

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the salad:

  • Freshly ground black pepper
  • 1 head Romaine Lettuce, torn
  • 2 chicken breasts, grilled and sliced
  • 2 c. Sliced strawberries
  • 4 oz. Crumbled feta
  • 1 c. cooked peas
  • 1 avocado, sliced
  • 1/2 c. sliced red onion
  • Your favorite balsamic vinaigrette dressing
Directions

For the dressing:

  1. Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth and set aside.

For the salad:

  1. Take chicken and marinate in honey/balsamic dressing up to 2 hours
  2. Grill chicken breasts on grill, then remove and let rest. After 20 minutes, slice chicken
  3. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion.
  4. Season with salt and pepper
  5. Drizzle with dressing. Toss and serve immediately.

Pumpkin Beef Bolognese

A hearty meat sauce with meltingly tender pumpkin chunks.

Watch me make it here: https://youtube.com/shorts/IIYpp9X9vzc

Ingredients
  • 14 ounces pasta
  • 1.5 pounds ground beef
  • 4 cups diced pumpkin, seeded
  • 3 cups puréed tomatoes
  • 1-3/4 cups beef stock
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/2 large carrot, trimmed and diced
  • 1 celery rib, finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon each: dried thyme, dried sage, dried marjoram, smoked paprika, chili flakes
  • 1 bay leaf
  • 1 heaped tbsp tomato paste
  • sea salt + black pepper
  • fresh thyme + chili flakes, for serving
Directions
  1. Heat oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic, carrot and celery, cook, stirring occasionally, over medium-low heat for 5 minutes. Add the pumpkin cubes, cook for about 5 minutes, stirring frequently.
  2. In a separate pan, cook ground beef and break it up a little with a wooden spoon. (I separate this to prevent grease in the final dish).
  3. Cook for 10 minutes, stirring occasionally, until the meat is cooked through. Drain the meat.
  4. Add the meat into the pan with the other ingredients.
  5. Stir in the spices, season with salt and pepper. Add beef stock and bay leaf, simmer for 10 minutes. Then add the tomato purée and tomato paste. Cover, simmer for 10 minutes or until the pumpkin is tender.
  6. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
  7. Add the pasta (minus the pasta water) into the main pan and stir up.
  8. Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes or thyme.

Cowboy Spaghetti – The Best of Two Culinary Worlds

A quick, hearty family meal that you’ll never make the traditional way again!

Watch me make it here: https://youtube.com/shorts/TFoX5tsEEgk?feature=share

Ingredients
  • 1 package (12 ounces) spaghetti
  • 8 bacon strips, chopped
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups shredded pepper jack cheese, divided
  • Chopped green onions (optional)
  • Sour Cream (optional)
Directions
  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. In a 12-in. skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles.
  3. Remove from heat, drain and set aside.
  4. Take wiped skillet and pour in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.Stir.
  5. Add beef and onion mixture and stir over low heat for 3-5 mins.
  6. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes.
  7. Top with a dollop of sour cream. Sprinkle with green onions and remaining bacon.

Four-Cheese Butternut Spaghetti Pie

A classic spaghetti pie, all made in one pot!

Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU

Ingredients
  • 12 ounce dried spaghetti
  • 2 eggs, lightly beaten
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 tablespoon olive oil
  • 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup cottage cheese
  • 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
  • ½ cup crumbled feta cheese (2 oz.)
  • 1 egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Nonstick cooking spray
  • 1 cup marinara sauce, plus additional for serving
Directions
  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Juicy, Flavorful Chicken with Braised Tomatoes and Creamy Burrata   

A simple but impressive dish.

Watch me make it here: https://youtube.com/shorts/VmmFkYef9yc

Ingredients
  • 2 large chicken breast fillets
  • 2 burrata balls (5.5 oz each)
  • 14 oz cherry tomatoes (more for serving if you like)
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tsp salt
  • 2 tsp black pepper, more for serving
  • 1 tsp sweet paprika
  • 1 tsp red pepper flakes, more for serving
  • crusty bread, for serving
  • toasted pine nuts, for serving
Instructions
  1. Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.
  2. Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. (depending on the size of your chicken). Remove from skillet and place on a clean plate.
  3. Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.
  4. (If you want to add some cherry tomatoes for presentation/serving, place a handful in a toaster oven at 425 for 10-15 mins and then set aside)
  5. Remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
  6. Remove the chicken and let rest for 3 minutes. Then slice the chicken and place in a serving bowl or plate.
  7. Break the burrata over the chicken, then finish off with black pepper, red pepper flakes, olive oil and toasted pine nuts.
  8. Serve with a spinach or arugula salad and some crusty bread.

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas

It’s a classic!

Watch me make it here: https://youtube.com/shorts/OiJHTqPBGto?feature=share

Ingredients

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

  • ½ medium onion diced
  • 1 teaspoon butter
  • 2 eggs
  • ¾ cup milk
  • 3/4 cup quick-cooking rolled oats
  • 2 pounds lean ground beef 80/20
  • 1 tablespoon ketchup or chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
  • 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Instructions
  1. Preheat the oven to 350°F. Coat a cooking pan with spray oil.
  2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
  3. In a medium bowl, combine eggs, milk, and oatmeal. Let the mixture sit for 5-10 minutes.
  4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, Worcestershire, and salt & pepper to the bowl. Mix until just combined.
  5. Form an 8″x4″ loaf on the prepared baking pan and bake for 40 minutes.
  6. While the meatloaf is cooking, prepare your mashed potatoes (add truffle oil at the end of prep), and English peas.
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Perfect for a busy weeknight dinner.

Watch me make it here: https://youtu.be/Gc96Sbp8PmA

Ingredients
  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces spaghetti
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup halved and thinly sliced onion
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup low-sodium vegetable or chicken broth
  • ¼ cup sour cream
  • ¼ cup cream cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
Directions
  1. Place spinach in a large colander in the sink.
  2. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions.
  3. Drain the pasta over the spinach; toss to wilt the spinach.
  4. Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  5. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  6. Stir in sour cream, cream cheese, Parmesan and butter.
  7. Add the spaghetti and spinach; toss to coat well.