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Recipes
Breakfast
Sous Vide Eggs Benedict
Spring Frittata with Asparagus & Pancetta
Appetizers
Roasted Garlic Shrimp
Grandad’s Salsa
Pork Banh Mi Egg Rolls
Mushroom & Herbed Goat Cheese Crostini
Soup
Butternut Squash & Ginger Carrot Soup
Roasted Tomato Soup
French Onion Soup
Salads
Roasted Beet Salad
Poultry
Chicken Parmesan
Coq Au Vin
Light & Easy Turkey Chili
A Little Bit of Chicken Fried
White Chicken Chili
Chicken Lettuce Wraps
Chicken Marsala
Cornish Game Hens & Wild Rice Stuffing
Tinga de Pollo Tacos
Chicken Cordon Bleu
Salsa Verde Chicken Enchiladas
Huli-Huli Chicken Skewers
Skillet Chicken Marsala & Orzo
Chicken & Broccoli Stir Fry
Wild Mushroom Risotto with Goat Cheese & Chicken
Skillet Chicken Enchilada Bake
Meat
Ancho Short Rib Tacos
Roasted Vegetable Beef Stew
Roasted Boneless Leg of Lamb
Steakhouse Filet Mignon with Red Wine Reduction
Deconstructed Pot Roast
Braised Short Ribs
Pork
Pork Tenderloin with Apples and Onions
Carnitas Bowls
Sous Vide Carnitas
Cider-Brined Pork Tenderloin
Seafood
Seared Salmon
Weeknight Shrimp Marinara
SF Style Cioppino
Pasta
Five Cheese Mac & Cheese
Classic Spaghetti & Meatballs
Classic Meat Lasagne
Slow Cooked Short Rib Ragu Over Penne Pasta
Chicken Pesto Gorgonzola
Chicken Paillard
Seafood Cioppino Pasta
Sides
Bacon Brussels Sprouts
Cranberry Orange Sauce
Ratatouille
Grilled Corn Salad
Sausage & Chestnut Stuffing
Desserts
Brown Butter Chocolate Chip Cookies
Wine & Cocktails
Sparkling Pear Cocktail
Experiences
Adventures in Culinary School – Pedrone Peppers
Friendsgiving – No Kid Hungry
Four Seasons, Punta Mita, Mexico
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