Recipes of the month!

Easy Chicken Alfredo
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    • 2 boneless skinless chicken breasts
    • 2 cups heavy whipping cream
    • 1/2 teaspoon salt, divided
    • 3/4 cup grated Parmesan cheese, divided
    • 1/4 teaspoon pepper, divided
    • 1/2 cup grated Romano cheese
    • 2 teaspoons olive oil
    • 1/8 teaspoon ground nutmeg
    • 8 ounces uncooked fettuccine
    • 2 large egg yolks, lightly beaten
    • 6 tablespoons butter, cubed
    • Minced fresh parsley, optional

1) Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Meanwhile, cook fettuccine according to package directions.
2)  In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, and remaining1/4 teaspoon salt and 1/8 teaspoon pepper. In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°
3)  Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with minced fresh parsley.

Nutrition Facts

1 cup: 998 calories, 77g fat (46g saturated fat), 326mg cholesterol, 1015mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 36g protein.

Chicken and Dumpling Soup
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YIELDS:6 serving(s)  PREP TIME:5 mins  TOTAL TIME:30 mins  CAL/SERV:321


1 tsp.  extra-virgin olive oil
medium yellow onions, finely chopped (about 1 c.)
2 stalks celery, finely chopped
carrots, finely chopped
cloves garlic, finely chopped
2 tsp. fresh thyme leaves
1 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
Kosher salt
Freshly ground black pepper
4 c. (32 oz.) low-sodium chicken broth

1 1/2 c. all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt, plus more
1 large egg
2/3 c. buttermilk
2 tbsp. unsalted butter, melted
Freshly ground black pepper
Chopped fresh parsley, for serving

  • SOUP

    1. Step In a large pot over medium heat, heat oil. Cook onions, celery, and carrots, stirring, until softened, about 7 minutes. Add garlic and thyme; cook, stirring, until fragrant, about 1 minute.
    2. Step 2  Move vegetables to one side of pot and add chicken; season with salt and pepper. Cook, stirring to combine, until chicken is cooked through, 6 to 8 minutes. Add broth and 1/2 c. water and bring to a boil. Reduce heat to medium-low and simmer until ready to use.

    1. Step 1  In a large bowl, whisk flour, baking powder, and salt. Make a well in center of flour mixture and add egg, buttermilk, and butter. Mix with a fork until combined.
    2. Step 2  Drop rounded tablespoonfuls of dumpling mixture into soup. Cover and cook over low heat until dumplings are cooked through, about 5 minutes; season with salt and pepper.
    3. Step Divide soup among bowls. Top with parsley.


Tomato Soup in Grilled Cheese Bread Bowl
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1 tablespoon extra-virgin olive oil

1 sweet onion, diced

2 garlic cloves, minced

One 28-ounce can plum tomatoes

2 cups vegetable or chicken broth

⅓ cup half-and-half or heavy cream

1 bay leaf

Kosher salt and freshly ground black pepper

Parsley, as needed to garnish


4 small round bread loaves (preferably sourdough)

6 tablespoons room temperature unsalted butter, divided

16 slices American cheese


1. MAKE THE TOMATO SOUP: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Stir in the tomatoes and use a wooden spoon to lightly crush them. Stir in the broth and half-and-half. Add the bay leaf; season with salt and pepper. Bring the soup to a simmer and cook until good flavor develops, 20 to 25 minutes.

3. MAKE THE BREAD BOWLS: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Slice the tops off the loaves of bread. Use a small knife to cut around the inside of each loaf in a neat circle; remove the circle in one piece and reserve.

5. Rub the inside of each bread bowl with ½ tablespoon butter; line each with 3 slices of American cheese. Transfer to the baking sheet.

6. Meanwhile, sliced the reserved bread circles in half horizontally. Butter one side of each piece with ½ tablespoon butter. Place 1 slice of American cheese (torn up if needed to make it fit inside) in between the two slices (buttered sides facing outward).

7. Heat a large skillet over medium heat. Cook the sandwiches to the pan. Cook, flipping once, until both sides are golden brown, about 4 minutes per side. Transfer to the prepared baking sheet with the bread bowls.

8. Transfer the baking sheet to the oven to keep the grilled cheese sandwiches warm and melt the cheese inside the bread bowls, about 4 minutes.

9. To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.


  • 168 CALORIES   8G FAT    20G CARBS    6G PROTEIN    12G SUGARS


  • 486 CALORIES    39G FAT    17G CARBS    19G PROTEIN    1G SUGARS

Nutella French Silk Pie
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Prep Time 1 hour
Cook time 30 minutes

Pie Crust

Nutella Dark Chocolate Filling

  • 360g heavy whipping cream
  • ½ tsp vanilla bean paste
  • 200g 85-90% dark chocolate, broken into chunks
  • 80g egg yolks
  • 150g sugar
  • 2 Tbsp water
  • 120g heavy whipping cream
  • 200g Nutella
  • ½ tsp salt

Whipped Cream Topping 

    • 360g heavy whipping cream
    • ½ tsp vanilla bean paste
    • Extra chocolate and chopped hazelnuts to finish (optional)



  1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
  2. Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
  3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes.
  4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
  5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Return to the oven and bake for a further 5-10 minutes, until the crust is evenly golden brown. Remove from the oven and allow to cool completely.


    1. In the bowl of a stand mixer fitted with the whisk attachment, whip the 360g cream and vanilla bean paste until stiff peaks form. Transfer to another bowl and store in the fridge until ready to use. Wash and dry your stand mixer bowl.
    2. Set up a double boiler situation - place a small pot filled with an inch or two over water and bring to a boil. Break the chocolate into a glass or metal bowl that fits over the pot, and place on top, letting the heat melt the chocolate. Stir frequently. Once all of the chocolate is melted, remove from the double boiler and set aside to cool.
    3. In another metal or glass bowl, or in the bowl of your stand mixer (I used the metal bowl of my kitchen aid), combine the egg yolks, sugar and water, whisking well to combine. Place over your pot of simmering water, ensuring that the water does not touch the bottom of the bowl, and, whisking constantly, heat until the mixture registers 160˚f / 70˚c on a candy thermometer. Transfer to your stand mixer fitted with the whisk attachment, and beat the mixture on high speed for 7-8 minutes, until it has increased significantly in volume, and cooled to room temperature. With the mixer on low, slowly add the melted dark chocolate, mixing until incorporated and scraping down the sides as needed. Slowly stream in the 120g heavy whipping cream, and mix until well combined.
    4. Add the Nutella and salt, and mix on medium until well combined. Remove the whipped cream from the fridge, and add the chocolate mixture to the cream. Gently fold it in, taking care not to deflate the cream too much, until well combined and homogenous in colour.
    5. Scrape the filling into the blind baked crust, and smooth down with an offset spatula. Transfer to the fridge and chill for at least 4 hours, or up to overnight.
    6. To finish the pie, whip 360g heavy whipping cream with the vanilla until stiff peaks, then transfer to a piping bag fitted with a star tip (I used ateco #825). Pipe swirls of whipped cream on top of the pie. Alternatively, you can dollop the cream on and spread with an offset spatula. Finish with curls of chocolate made with a vegetable peeler, and chopped hazelnuts.

White Bean Soup with Pasta
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Active Time:
15 mins
Total Time:
25 mins

Nutrition Profile:
Egg Free Heart Healthy High Fiber Low-Calorie Nut-Free Soy-Free


  • 1 tablespoon extra-virgin olive oil

  • 1 ½ cups frozen mirepoix (diced onion, celery and carrot)

  • 2 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1 teaspoon salt

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon ground pepper

  • 1 28-ounce can no-salt-added diced tomatoes

  • 2 cups low-sodium no-chicken broth or chicken broth

  • 1 15-ounce can low-sodium cannellini beans, rinsed

  • 8 ounces small whole-wheat pasta, such as elbows

  • 1 ½ cups frozen cut-leaf spinach

  • 4 tablespoons grated Parmesan cheese

  1. Put a large saucepan of water on to boil.

  2. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.

  3. Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.

  4. Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.


Flank Steak Marinade
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  • 1 1/2 tbsp. 

    grated orange zest plus 1/3 cup orange juice

  • 1 tbsp. 

    grated lime zest plus 2 Tbsp lime juice

  • 2 tbsp. 

    olive oil

  • 1 1/2 tsp. 

    cumin seeds

  • 2 

    cloves garlic, finely chopped


  • 1 

    1 1/2- to 2-lb beef flank steak

  • Kosher salt and pepper

  • Orange-Spiked Chimichurri, for serving

  • Grilled Broccoli, for serving

  • Directions


      1. Step 1Combine all ingredients in a resealable plastic bag. Add steak, seal and turn to coat. Let sit at least 30 minutes or refrigerate up to 2 hours.

      1. Step 1Heat grill to medium-high. Remove steak from marinade, scraping off any large bits. Season with 1/2 teaspoon each salt and pepper and grill, covered, 4 minutes.
      2. Step 2Turn and grill, covered, to desired doneness, 3 to 5 minutes more for medium-rare (135°F), depending on thickness. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with Orange-Spiked Chimichurri and Grilled Broccoli if desired.

Summer Farro Salad with Grilled Steak
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  • 1 c. farro
  • 2 medium bell peppers
  • 5 tbsp. olive oil
  • 1 1/2 lb. boneless beef top loin steaks, thinly sliced
  • 1 1/2 c. corn
  • 4 c. kale leaves, chopped with ribs removed
  • 1/4 c. balsamic vinegar
  1. Step 1Heat grill on medium-high. Cook farro as label directs.
  2. Step 2Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.
  3. Step 3Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over farro.

Watermelon Sherbert
This refreshing dessert is easy and delicious to make!  
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Prep Time:  15 min

Chilling time: 20 min / batch
Makes 1/2 gallon
Calories: 1/2 cup 120 calories


  • 8 cups seeded chopped watermelon
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 cups whole milk
  1. In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside.
  2. In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended.
  3. Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately or freeze and allow to thaw before serving, about 20 minutes.


Out-of-this-World Corn Dip
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This Out-of-this-World Corn Dip (also know as Crack Corn Dip) is a crowd pleasing appetizer that has become my go-to party recipe. It’s easy to make and will always great rave reviews!
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, corn dip
Prep Time: 20 minutes
Total Time: 20minutes 
Servings:  people
Calories: 282kcal


  • 3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained
  • 1 (7 oz) can chopped green chiles
  • 1 (6 oz)can chopped jalapeno peppers drained and liquid added to taste
  • 1/2 cup green onion chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) package shredded sharp cheddar cheese
  • 2-3 bags Fritos Scoops corn chips


  • In a large bowl, mix all ingredients except chips.
  • Chill two hours to overnight. Serve with Frito Scoops corn chips.


Twenty Minute Easy Tortellini Bake
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yield: 4 SERVINGS  prep time: 10 MINUTES  cook time: 10 MINUTES  total time: 20 MINUTES


  • 4 C tortellini (can be frozen or refrigerated)
  • 1 1/2 C spaghetti sauce Slow Cooker Spaghetti Sauce
  • 1 to 1 1/2 C of shredded mozzarella cheese
  • 2-3 tbsp grated parmesan cheese
  • Parsley for garnish


  1. Cook the tortellini according to package directions, about 8-10 minutes.
  2. Toss with spaghetti sauce.
  3. Place in a 1 1/2 qt baking dish and top with shredded mozzarella cheese and parmesan cheese.
  4. Bake at 350 for 8-10 minutes. During the last couple of minutes, turn on your broiler so the cheese gets slightly browned.
  5. Sprinkle with parsley, if desired.


3 Ingredient Baked Ravioli (A.K.A. Lazy Lasagna)

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If you're looking for quick and easy dinner recipes the entire family will love, THIS is it! My kids love it. It's made with cheap and simple ingredients that are easy to keep on hand: frozen ravioli, cheese and sauce. Simply layer everything together, and bake. It's comes out of the oven just like lasagna, but without all of the hassle.

Servings: 6


  • 1 (24oz) bag of frozen cheese ravioli
  • 1 (24oz) jar of marinara or pasta sauce
  • 2 cups shredded mozzarella (heaping)
  • 1/2 cup shredded parmesan (optional)


  1. Preheat your oven to 400 degrees and grease a 9x13 baking dish.
  2. Spread a thin layer of your marinara sauce onto the bottom of the pan (about 3/4 cup). 
  3. Arrange half of the frozen ravioli in a single layer over the sauce (should be about 12 of them).
  4. Top with half of the remaining sauce and half of the mozzarella. 
  5. Repeat the layers starting with what's left of the ravioli. Finish by topping with the remaining sauce and cheese. Sprinkle with parmesan if you'd like.
  6. Cover the baking dish with aluminum foil, and bake for 30 minutes. Remove the foil, and continue baking for an additional 15 minutes, or until the cheese starts to brown. 

Serve with veggies, salad, garlic bread or anything else you'd like!