Oven Baked Fries


These fries take a while to make but a nice way to eat fries without having to fry or by frozen store bought fries.


  • 2 Tbsp seasoned salf
  • 1 tsp chili powder
  • 1 tsp basil
  • 1/8 cumin
  • 1/8 black pepper
  • 3 potatoes
  • 1-2 Tbsp olive oil


Cooking Directions

1) Preheat oven to 400 degrees.

2) Cut fries into desired strips and submerge in cold, ice water for at least 30 minutes (1 hr best).

3) Drain and dry fries

4) Cook for 30 minutes flipping after 15 minutes

5) Finish at 425 after 30 minutes until done to crisp.

Lemon Thyme Pancakes with Blueberry Sauce


These pancakes are a showstopper!  Great to make in general but really impress company.  Break when making a nice brunch.


  • 1 ½ cup flour
  • ½ cup cornmeal
  • 2 Tbl sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbl fresh thyme leaves
  • 2 eggs
  • 1 ¼ cups milk
  • ½ cup whole milk ricotta cheese
  • 2 Tbl melted butter
  • 1 Tbl honey
  • 1 tsp lemon zest
  • 1 cup fresh blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Cooking Directions

1) Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts.  Keep warm until the pancakes are ready.

2) In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.  Pour the wet ingredients into the dry ingredients.  Stir until combined.  You can stir the blueberries in at this point, or wait to add them when the pancakes are cooking.

3) Heat griddle to medium heat to preheat. Spray with cooking spray or melted butter.  Cook for 2-3 minutes and flip over when bubbles form on edges.  Service with blueberry sauce, extra thyme leaves, and powdered sugar.

Guy Fieri’s Green Beans


These are simple, yet tasty.  A nice change from time to time from the normal salt, pepper, and garlic powder.  Almost Asian like…..


  • 1 tbl, plus ½ tsp kosher salt, divided
  • 2 pounds green beans, ends trimmed
  • 2 tbl canola oil
  • ¼ cup finely sliced yellow onion
  • ¼ cup red bell pepper, cut into thin matchsticks
  • 4 garlic cloves, minced
  • 2 tbl butter
  • 3 tbl soy sauce
  • 1 green onion (white and green parts), finely sliced on bias, for garnish
  • 2 tsp sesame seeds, garnish

Cooking Directions

1) In a large stockpot over medium-high heat, bring 1 gallon of water to boil and season with 1 tbl of the salt. Prepare a large bowl of ice water.  Add the green beans to the boiling water and cook till al dente, about 1 minute.  Drain and immediately plunge green beans into the ice water.  When cool, drain the beans in a colander and lay them out to dry on paper towels.

2) In a large sauté pan over high heat, heat the canola oil until smoking. Add green beans, onion, and bell pepper, and saute until the vegetables are charred all over, 1-2 minutes.  Add garlic and cool for 30-40 seconds, until fragrant.  Add the butter, soy sauce, and the remaining ½ tsp of salt, and toss to mix and coat the beans evenly.  Reduce the heat and cook until the sauce is thick enough to coat and stick to the vegetables, about 1 minute.

3) Transfer vegetables to a serving bowl. Garnish with green onion and sesame seeds, and serve


Serves: 6

Crispy Treager Zucchini Plank “Fries”


Great on the Tragear!  You can also make them in the oven.  Great with BBQ items and perfect in the summer.


  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ black pepper
  • 1 large egg
  • 1 cup buttermilk
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • 2 cups panko
  • 2 medium zucchini, very thinly sliced lengthwise
  • Parmesan, grated, for garnish
  • Freshly chopped parsley, for garnish


Lemon Dijon Mayo

  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbl lemon juice
  • 2 tbl grated Parmesan
  • Dash of cayenne pepper
  • Dash of Worcestershire sauce
  • ¼ tsp black pepper
  • Salt, to taste
  • Freshly chopped parsley, for garnish

Cooking Directions

1) The thinner you can slice your zucchini, the crispier your “fries” will be. If you have a mandolin, that would be ideal, otherwise just do your best.

2) Use 3 separate shallow bowls to create the breading station. In one bowl place the flour, seasoned with the salt and pepper.  In another bowl mix together the egg, buttermilk, oregano, garlic, and thyme.  In the last bowl place the panko bread crumbs.

3) Bread each slice of zucchini by first dredging it in the flour. Next dip it in the egg mixture, shaking off the excess.  Lastly, thoroughly coat it in the panko.  Place the breaded zucchini slices on a parchment-lined baking sheet.

4) Start the Treager on smoke with the lid open until the fire is established (about 5 minutes). Raise the temp to 375ºF, place spears on grill grate and cook for 15 minutes per side.

5) Meanwhile, mix together the Lemon-Dijon Mayo. Stir together all of the mayo ingredients and set aside.

6) After you take the zucchini off the Treager, great fresh Parmesan over the top.

Crab Cakes


Old Bay crab cake recipe, slightly spicy, very tasty!


  • 24 Saltine Crackers, lightly smashed, big chunks
  • 2 tbsp Mayonnaise
  • 2 Tsp OLD BAY Seasoning
  • 2 Tsp Dried Parsley Flakes
  • ½ Tsp Prepared Yellow Mustard
  • 2 egg, beaten
  • 1lb Lump Crab

Spicy Mayo Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
  • 1 1/2 Tbsp. chili sauce, such as Sriracha
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper

Cooking Directions

1) In a zip-lock bag light smash crackers into 1/4 inch – 1/2 chunks.

2) In a large bowl combine crackers, Mayonnaise, Old Bay, Parsley Flakes, Mustard, Eggs, and Crab meat. Mix well by hand but make sure to keep crab meat in big chunks.

3) Scoop out crab cake mixture and form into patties either the size of a hamburger.

4) Bring a skillet of oil up to temp. and fry for 2-3 min per side.


Dipping Sauce

Combine all ingredients in a bowl and whisk together until well combined. Chill in fridge until ready to serve.


Note: You can also deep fry the crab cakes for a faster cooking time.



Chicken Salad Stuffed Bell Peppers


Low calorie lunch and great to make for meal prep to eat for a few days.


  • 12 oz cooked chicken (I use Rotisserie)
  • ¼ cup scallions
  • ¼ cup diced celery
  • ½ cup mayonnaise
  • 1 Tbsp fresh chives
  • 1 tsp Dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 bell peppers
  • Cayenne pepper, to taste


Cooking Directions

1) Combine chicken, scallions, and celery.

2) In separate bowl, combine mayo, chives, mustard, salt, and pepper. Mix until combined.

3) Add to chicken mixture and toss to coat well. Season with cayenne pepper.


Serves: 6

Serving Size: ½ Bell Pepper

92 Calories

Chef John’s Italian Meatballs


We have been making these meatballs since 2007.  They take a bit of time to make but so worth the effort. Original recipe found here.


  • 1/3 cup plain bread crumbs
  • ½ cup milk
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • ¼ bunch fresh parsley, chopped
  • 3 cloves of garlic, crushed
  • 2 Tsp salt
  • 1 Tsp ground black pepper
  • ½ Tsp red pepper flakes
  • 1 Tsp dried Italian herb seasoning
  • 2 Tbsp grated Parmesan Cheese


Cooking Directions

1) Cover a baking sheet with foil and spray with cooking spray.

2) Soak bread crumbs in milk in a small bowl for 20 minutes, as you are prepping your other ingredients.

3) Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

4) Mix beef and pork together in a large bowl. Stir in onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian seasoning, and Parmesan cheese into meat mixture.  Mix until combined.  Cover and refrigerate for 1 hour.

5) Preheat oven to 425 degrees F.

6) Using wet hands, form meat mixture into balls about 1 ½ inches in diameter. Arrange onto prepared baking sheet.

7) Bake in preheated oven until brown and cooked through, 20 minutes.

Caramelized Onion, Brie, and Raspberry Triscuit


Easy and delicious appetizer for entertaining friends.


  • 2 Tbsp butter
  • 1 large sweet onion, quartered lengthwise, then sliced across (about 3 cups)
  • ¼ cup seedless raspberry jam
  • 48 triscuits – cracked pepper and olive oil
  • 8 oz Brie cheese – cut into 48 pieces
  • 1 tsp chopped parsley


Cooking Directions

1) Melt better in medium skillet on medium-low heat. Add onions; cook 20 mins or until golden brown, stirring occasionally.  Remove from heat.

2) Microwave jam in bowl on HIGH for 30 sec or just until warmed, stirring after 15 sec.

3) Spoon onions onto crackers; top with cheese, jam, and parsley

Banana Nut Bread


A wonderful recipe for those wonderfully ripe bananas which are too ripe to eat….they make a delicious bread.


  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • 3 ripe bananas – mashed
  • ½ cup chopped walnuts


Cooking Directions

1) Cream butter and sugar together. Add egg (one by one) into the creamed mixture.

2) In another bowl, add dry ingredients together and mix. Once mixed, stir in creamed mixture.  Next add the mashed bananas and nuts.

3) Bake in pre-heated 325 degree oven for 1 hour 15 minutes.

Pumpkin Chocolate Chip Cookies


This recipe is perfect for fall baking. These cookies are so moist they almost taste like a cookie-cake.


  • 2 Cups All-Purpose Flour
  • 2 Tsp Baking Powder
  • ¾ Tsp Baking Soda
  • 1 ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Ginger
  • ¼ Tsp Ground Nutmeg
  • 1/8 Tsp Ground Cloves
  • ½ Tsp Salt
  • ½ Cup Sugar
  • ½ Cup Packed Brown Sugar
  • ½ Cup Vegetable Oil
  • 1 Large Egg
  • 1 Tsp Vanilla
  • 1 Cup Canned Pumpkin Puree
  • ¾ Cup Semi-Sweet Chocolate Chips
  • ¾ Cup Milk Chocolate Chips

Cooking Directions

1) Preheat oven to 350 degrees

2) In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside

3) In a bowl of an electric stand mixer, blend together sugar, brown sugar, and vegetable oil until combined. Mix in egg and vanilla then blend pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined (batter will be pretty wet). With spatula, fold in chocolate chips and evenly combine.

4) Drop dough onto cookie sheet (lined with parchment paper or silicone liners), spacing cookie 2 inches apart.

5) Bake in preheated oven for 12 minutes until cookies are nearly set. Let cool for several minutes before transferring to rack to cool.

Yield: 30 cookies