Crispy Baked Chicken Fingers with Chipotle Ranch Dip

I’m a multi-tasker, and therefore I love when recipes are super versatile to suit any situation. This week, I wanted to come up with delicious option that could work on both the Super Bowl snack table as well as on weeknight dinner plates. (Side note celebration: we’re going to the Super Bowl, baby! Let’s Goooooooo!)

Since (almost) everyone loves a good crispy chicken finger, but (almost) no one loves a smelly kitchen of old frying oil and the sticky residue that clings to every surface post-fry, baking is the way to go. It can be tricky to actually get a nice crunch in the oven, but there are a few key steps to ensure juicy moist chicken, lightly encased in browned,  crispy breading.

First, it’s important to maximize flavor and tenderness in the actual chicken meat before cooking. Soak the chicken strips in milk, or buttermilk, seasoned liberally with salt & pepper, and grated garlic. The natural acidity and enzymes in the milk tenderizes the chicken, and also acts as a flavor enhancing marinade. I usually allow the pieces to soak for at least 45 minutes prior to cooking.

Next, let’s talk about the standard breading procedure. This is taught in culinary schools worldwide, but is probably not thoroughly explained along the path to home cooking success. The rule to remember is: F.E.B.- Flour, Eggwash, Breading. Set up a work station using deep, flat bottomed dishes lined up along the counter in that order. Start by patting the chicken pieces dry so that the flour can stick to the surface of the meat. The egg then adheres to the four layer, and the breading attaches to the egg. Season each station, to ensure flavor in every layer. Another secret is to add a little cornstarch and baking powder into the flour. The cornstarch helps wick away extra moisture (no sogginess here!), and the baking powder causes a slight chemical reaction for added crispiness.

Next to the breading station, place a wire rack on a baking sheet. This is where your prepped chicken strips will land. Baking the chicken strips elevated on a wire rack allows the air to circulate around each piece, cooking them evenly for that crisp result.  If you do not have a wire rack, you can bake them on parchment paper, but there might be a little moisture trapped on the underside, which can cause some sog.

For the dipping sauce, I’m going spicy with the addition of some chipotle in adobo. It’s basically just smoked jalapeños in a sauce full of seasonings. Chipotle is really spicy, and I find that I rarely use a whole can in one shot. My tip: divide the whole can into 4 portions, and seal into zip top bags. Freeze, and use as needed. If you’d like to skip the spice here, no problem. If you’re using buttermilk to marinate your chicken, you can set aside a few Tablespoons (non raw chicken tainted, of course)  to stir into the ranch sauce.

Crispy Baked Chicken Strips with Chipotle Ranch Dip

Ingredients for chicken:

  • 2 lbs. boneless skinless chicken breasts, cut into uniform strips
  • 2 c. milk or buttermilk
  • 2 cloves garlic, grated or minced
  • 3 eggs, lightly beaten
  • 1 1/2 c. all purpose flour
  • 1 tsp. corn starch
  • 1 tsp. baking powder
  • 2 c. plain bread crumbs
  • 2 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • finely ground Kosher salt & black pepper, as needed
  • non stick pan spray
  1. Place the chicken breast strips into a zip top bag along with milk, grated garlic, 1 tsp. kosher salt and 1/4 tsp. pepper. Seal the bag, and allow to rest at room temperature for 45 minutes. Then, remove the chicken strips from the bag and place them into a baking dish or pan lined with paper towels. Pat the chicken strips dry, and discard the milk marinade.
  2. Set up the breading station using 3 flat bottomed, high sided dishes. To the first dish, combine flour, corn starch, baking powder, and 1 tsp. kosher salt. To the second dish, add 3 lightly beaten eggs. To the third dish, add the bread crumbs, onion powder, paprika, 1 tsp. kosher salt and 1/4 tsp. pepper, and mix well. Set a wire rack each into 2 baking sheet pans. Spray the racks with light coating of nonstick spray.
  3. Bread the chicken strips by first coating each piece in flour, shaking off the excess, then dipping into the beaten egg, allowing any excess to drip off, and finally coating in the bread crumb mixture, again shaking off any excess. Arrange the breaded chicken pieces onto the prepped wire rack sheet trays, allowing 1/2 inch of space between each piece.
  4. Bake in a preheated 375 degree F oven for 35-40 minutes, until breading is browned and chicken is cooked through, rotating the pans half-way through cooking. Allow to rest and cool for 5 minutes before serving. Serve with Chipotle Ranch Dipping Sauce.

Chipotle Ranch Dipping Sauce


  • 2/3 c. sour cream
  • 1/3 c. mayonnaise
  • 1 Tbs. white wine vinegar
  • 1 tsp. sugar
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried chives
  • 1-2 Tbs. chipotle in adobo
  • 1 tsp. kosher salt
  • 1/4 tsp. finely ground black pepper

Whisk together all ingredients in a small bowl until fully combined. Allow to sit for the flavors to meld for 15 minutes prior to serving.





Say it with me now, ‘Shakshouka!’. That’s SHACK-SHOO-KA, and its as much fun to eat as it is to say. I’ve been meaning to write this recipe for a couple of months now, as it was inspired by a recent trip to Israel, where I fell in love with this rich eastern Mediterranean side dish. Shaksouka is a saucy dish made of slow simmering tomatoes, peppers, garlic and spices finished with eggs poached right in the skillet atop it all. Served with fresh pita, the whole experience is to be enjoyed by ripping off a piece of the warmed bread, dipping it into the creamy egg yolk and swirling it all around the rest of the sauce before taking that coveted bite.

For this recipe, I’ve used a small 8-inch cast iron skillet, but a 9 or 10 inch pan will do just fine. If you don’t have cast iron, use a heavy saute pan of a similar size. While fire roasting the red pepper yourself makes for an extra flavorful sauce, picking up a jar of roasted red peppers will do just fine if you don’t have the time. Also, I’m using canned diced tomatoes here, but if you are lucky to be in possession of some juicy sweet summer garden tomatoes, feel free to dice them up and use them- about 3 medium sized tomatoes should do the trick. Wondering what else to serve with your Shakshouka? Spiced chicken kabobs, cous cous salad, and creamy hummus round out an entire Mediterranean feast!


  • 1 red bell pepper OR 1/2 c. diced roasted red pepper from a jar
  • 1, 14.5 oz. can diced tomatoes
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 Tbs. olive oil
  • 1/2 tsp. cumin
  • 1/8 tsp. all spice
  • 2 tsp. dark brown sugar
  • 3 large eggs
  • kosher salt and fresh ground black pepper
  • fresh mint leaves
  • pita bread or chips, for serving
  1. To roast the red pepper: Trim the stem down to the base. Place the pepper directly onto an open flame on a gas stove or grill, and allow it to char and blacken on all sides. Put the pepper into a bowl, and cover with plastic wrap for about 5 minutes. Using paper towels, clean the charred skin from the pepper completely. Remove the stem and seeds, and dice the pepper into small 1/4 inch pieces.
  2. Heat a cast iron skilled over medium heat. When the pan is hot, add the olive oil, minced shallots and garlic, along with the cumin and all spice. Stir to coat, and allow the shallots, garlic and spices to gently sizzle until fragrant and tender- about 4-5 minutes.
  3. Pour the entire can of diced tomatoes, and juice, into the pan along with the shallots and garlic. Add the roasted red pepper, and brown sugar along with 1/2 tsp. kosher salt and pinch of ground black pepper. Give a good stir, and bring the mixture to a simmer. Reduce the heat to low, and allow to simmer gently for 30 minutes. Taste the sauce, and season with additional salt and pepper as desired.
  4. Using a spoon, make 3 small wells in the sauce. Crack 1 egg into each of the wells, and then cover the entire pan with foil. Increase the heat to medium, and allow to cook for 5-7 minutes until the egg whites are set, and yolks are still runny.
  5. Remove the pan from heat, and sprinkle freshly torn mint leaves over the top of the Shakshouka. Serve the whole skillet on the table along with fresh pita or pita chips.




How to Cook a Whole Fish- Roast Bronzino with Blood Orange and Chives

You’re out on the town for a luxurious dinner date, and after perusing the menu you settle on the whole roast white fish, because that is something you could never make at home, right? Wrong! Many people are intimidated by working with a whole fish, but the reality is, roasting or grilling the fish whole is possibly the easiest method. With just a few simple steps, you’ll be on your way to an impressive (and healthy!) restaurant style meal at home.

There are a few key factors to look for when shopping for fish. When when choosing a whole fish, the eyes should always be clear, under side of gills bright red or pink in color, and flesh firm and springy to the touch- never mushy. Fresh fish should never smell ‘fishy’ or off-putting, it should have a briny scent like the sea. For this recipe, we are looking for a smallish meaty white fish like Branzino (European Sea Bass), snapper, or sea bream. When in doubt, ask the fish monger (the guy / lady behind the fish counter who knows all), for what the best recommendation would be.

To make for easy preparation, it is really important to request that the fish be scaled (scales are inedible, and go everywhere!), and eviscerated (fancy word for ‘gutted’). They will also trim away any sharp fins, and remove the head and tip of the tail, if you prefer.

When you get your cleaned fish home, be sure to rinse the whole fish under cool water and pat it dry inside and out with a paper towel before seasoning and cooking. The serving size for this recipe is one ¾ lb – 1 lb. fish per person.


Whole Roasted Branzino with Blood Orange and Chives

Serves 2

  • 2, ¾-1lb whole Branzino, or other similar white fish, cleaned and scales removed
  • 1 ½ tsp. kosher salt
  • ¼ tsp. paprika
  • fresh ground black pepper
  • 2 Tbs. olive oil
  • 1 blood orange, sliced
  • 1 bunch whole fresh chives
  • 1 clove garlic, sliced paper thin

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Combine the kosher salt, paprika, and a heft pinch of ground black pepper into a small prep bowl, and mix together with a fork.

2. Rinse the fish under cool water, and pat completely dry with a paper towel. Lay the fish onto the parchment paper lined baking sheet. Brush with olive oil all over the outside of the fish, and inside the body cavites. Sprinkle the seasoning mixture all over the fish, both inside and outside. Gently place a few slices of orange inside the cavities of the fish, along with the garlic and 8-10 fresh chive sprigs each.

3. Place the baking sheet into the preheated oven on a centered rack. Roast for 16 minutes, gently flipping the fish over halfway through cooking (8 minutes each side). If desired, finish cooking the fish under the broiler for 2-3 minutes to crisp the skin. Remove from the oven and serve immediately with any remaining slices of blood orange, and freshly chopped chives.


Shiso Fresh is chef Jessica Roy of Shiso Kitchen in Boston, contributing editor of ‘Your Personal Chef’ for The Lowell Sun where you can find these and more recipes weekly. Follow along on Social Media via @ShisoFresh and @ShisoKitchen

The Secret to Perfect Carbonara

Carbonara is one of Rome’s most beloved traditional pasta preparations, and also one of it’s most controversially disputed. While the dish itself is comprised of only a few simple ingredients- crispy pork, salty Parmiggiano or Pecorino cheese, and eggs, harmoniously blended together to form a rich velvety sauce served over pasta (most often spaghetti), the method is what has families divided. Lines have been drawn on the cobblestoned streets of culinary Rome, never to be crossed by deeply rooted Carbonara purists and their passed down family traditions.

For example, some preparations call for the eggs to be separated and whites whisked into a sauce, and yolk served whole atop a pile of pasta to be stirred in upon serving, while others call for whole eggs to be prepared ahead of time along with a mixture of cheese and freshly cracked pepper, to be waiting in the wings ready to be swiftly finished a la minute when the pasta is cooked. Ingredients are also up for debate: type of pork product, type of pasta, type of cheese- aye yai yai, how do you get it right? Choose what you love, and what is readily available in your local market.

The most important take away to making a fantastically delicious Carbonara is to absolutely 100% make sure the eggs are not scrambled. Eggs are the one absolute essential to the recipe, as they are the binder of all ingredients to form the ‘special sauce’. No matter your ingredient selection, or preferred secret tricks to pulling it all together, the eggs must not be scrambled! A bit of tempering, gently warming up the eggs with some of the pasta water, is what I find helpful, along with a careful hand. Always finish the sauce off heat, and keep the whole thing movin’ and shakin’ so that nothing can stick to the bottom and overcook.

Choose your own adventure! With this recipe as your guide, you can make the traditional comforting Carbonara Classico, or let a little Spring shine through by adding some sweet spring peas and fava beans into the mix (hence the ‘all Primavera’).

Carbonara alla Primavera

Serves 4


  • 1 lb. dry pasta (ie: spaghetti, or fuisilli as shown)
  • ¼ lb. diced pancetta or bacon
  • 4 eggs
  • 1c. grated Parmigiano Reggiano or Pecorino Romano cheese
  • kosher salt, as needed
  • freshly ground black pepper, as needed
  • 1 c. sweet peas (optional)
  • 1 c. fava beans (optional)
  1. To cook the pasta, bring 6 quarts of water to a boil along with 2-3 tablespoons of kosher salt. Cook the pasta 1 minute short of the package time instructions. (If the instructions say to cook for 8 minutes, cook for 7.) Reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside.
  1. Prepare the egg mixture for the sauce: crack the eggs into a mixing bowl, and whisk together with ½ c. grated cheese and ¼ tsp. fresh ground black pepper until the eggs are combined.
  1. If using peas and fava beans, bring 4 cups of water to a boil in a sauce pan along with a teaspoon of salt. Blanch the peas and beans in the boiling water, cooking them for 1-2 minutes until bright green and just tender. Strain the peas and beans, and run under cool water to stop them from cooking. Set aside.
  1. Start the Carbonara. Heat a large high sided sauté pan over medium heat. Add the diced pancetta, and cook until it’s fat is rendered (melted off) and edges are lightly browned and crisp. Turn the heat down to low, and add the cooked pasta to the pan along with ½ c. of the reserved pasta water. Swirl the pan, and toss the ingredients with tongs until the liquid thickens slightly.
  1. Whisk ¼ cup of still warm pasta liquid into the egg bowl. Take the pasta pan off the heat, and pour the egg mixture, along with the remaining pasta liquid over the pasta, while swirling the pan and tossing the ingredients with tongs the whole time. Keep the pan moving, and continue to stir for another minute or two until the sauce has thickened, and nothing is stuck to the bottom of the pan. Stir in the blanched peas and fava beans if you’re using them.
  2. To serve, divide the pasta evenly between 4 bowls. Garnish with the remaining grated Parmigiano cheese and freshly ground black pepper.



Olive Oil Raspberry Upside Down Skillet Cake!

A little bit of warm sunshine really does a body good, and also has an interesting way of causing inspiration. Couple the sun-spiration with the piece of me that never quite came home from Italy (clearly I’ve been on an Italian cooking kick), and the seed of a recipe starts to blossom. The adventure through food effect is pretty fabulous- having the ability to transport a person through time and space to another place without having to book actual travel plans. In order to experience a bit of Italian sunshine, I decided to bake a light and bright olive oil skillet cake piqued with fresh raspberry for a splash of vibrant Spring flavor. This easy brunch cake or dessert is in the style of an old fashioned upside down cake, meaning it’s built from the bottom up with fruit layered in the pan first and then flipped onto a plate for serving.

Olive oil cake is a big part of Italian tradition, due to the fruity flavor of the oil the country produces. Good quality olive oil is used in place of butter or other fat, resulting in a naturally light tasting and moist cake. The intensity in the flavor of the oil itself is will have a direct result on the flavor of the cake. Rich and fruity extra virgin olive oil will be much stronger than a mild and mellow basic olive oil. It also makes for a beautifully crumb-y golden brown cake, perfect for absorbing the caramelized raspberries on top/bottom.

Tricks and tips for this recipe include owning a well seasoned 10 inch cast iron skillet. Warm up the skillet on the stove top for about 5 minutes over medium heat, and then rub the bottom and sides all over with a teaspoon of olive oil until the pan is just shiny. Allow the skillet to cool, and then right before you’re ready to start this cake, grease the skillet with butter on the bottom and sides as well. Since the caramelized raspberries in the pan bottom of the pan actually make up the top of the cake, there is a flip involved. Make sure to cool the cake for 5 minutes before flipping. Run a knife around the edge of the skillet to loosen the cake. Working over the middle of the counter (to catch any mistakes), place a sturdy plate over the skillet, and flip the cake onto the plate in one swift movement. Cake, as picture here, is garnished with powdered sugar and some freshly torn mint leaves.

A special thank you to my great friend and fabulous pastry chef Robbi, who helped me in the brainstorming of this fantastic recipe.

Raspberry Olive Oil Skillet Cake


For cake batter:

  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • ¾ c. olive oil
  • ½ c. granulated sugar
  • 1 ½ c. flour
  • 1 Tbs. baking powder

For the pan:

  • 3 Tbs. butter, plus more for greasing the pan
  • 1/3 c. brown sugar, packed
  • 1 pint fresh raspberries

For garnish:

  • ½ tsp. powdered sugar
  • 2-3 freshly torn mint leaves

Tools required: 10” cast iron skillet


  1. Preheat the oven to 350 degrees F. Make sure the cast iron skillet is clean and well seasoned, with no moisture in the pan. Rub the bottom and sides of the skillet with butter, and set aside.
  1. Using an electric mixer on low speed, lightly beat the eggs until smooth and frothy. Add the vanilla and salt to the eggs, and while continuing to mix on low speed, slowly stream in the olive oil. Continue to beat until all of the oil is blended into the eggs, and the mixture has thickened slightly. Add the sugar and keep mixing, increasing to medium speed until all the sugar is incorporated. Sift the flour and baking powder together, and beat into the batter until smooth.
  1. Melt the butter in the skillet on the stovetop over medium heat. Sprinkle the brown sugar into the melted butter, and add the raspberries into the pan in an even layer. Pour the cake batter into the pan over the raspberries, and give the pan a shake to even out the batter. Put the skillet into the oven and bake at 350 degrees F for 35 minutes, or until a toothpick inserted to the center of the cake comes out clean.
  1. Remove the cake from the oven, and allow to cool for 5 minutes. Run a knife around the edge of the skillet to loosen the cake. Working over the middle of the counter (to catch any mistakes), place a sturdy plate over the skillet, and flip the cake onto the plate in one swift movement. Sprinkle powdered sugar and freshly torn mint leaves over the top of the cake before serving.



Sweet & Spicy Tomato Jam

Wondering what to do with all those beautiful extra garden tomatoes? Skip the typical marinara sauce or plain ole’ canning, and whip up some deliciously Sweet & Spicy Tomato Jam.

This jam goes great as a sauce for grilled chicken or white fish, and is especially nice with scallops. Serve with a soft cheese, like brie, for a scrumptious party appetizer. Need a quick pick me up? Swirl a spoonful into some plain Greek yogurt or cottage cheese.

This is not your mama’s jam recipe. First of all, its got quite a hot kick to it. If you aren’t a fan of too much spice, then you’ll definitely want to tone down the crushed red pepper flakes. For a more mild jam, go for ¼ — ½ tsp. of flakes. Those who can’t resist the heat will want to stick with the suggested 1 Tbs. Secondly, I decided to skip the Pectin (used for thickening and stabilizing many jams and jellies). Pectin occurs naturally in some fruits like apples, berries, and citrus peels, but is most commonly seen in powdered form for jam making. When combined with sugar, and quickly brought to high heat it creates that desirable jelly-like thickened texture, and helps with stabilization. While it does shorten cooking time substantially, it requires almost double the sugar. In this recipe, I used an apple for it’s pectin properties as well as to round out the tomato flavor. Just make sure to check on your jam and stir it every few minutes to prevent scorching on the bottom of the pan, and this au natural method works wonderfully.

Sweet & Spicy Tomato Jam

Yields 4-5 cups

  • 4 lbs. ripe tomatoes
  • 4 cloves garlic, mashed & pasted w/ salt
  • 1 apple, peeled, cored & diced
  • 2 c. sugar
  • ¼ c. confectioner’s sugar
  • ¼ – 1 Tbs. crushed red pepper flakes
  • 1 tsp. salt
  • 2 c. water or leftover strained tomato juice

1. Peel and core the tomatoes & remove the seeds. Dip in a bowl of cool water to remove any remaining seeds. Strain the liquid and set aside to use in place of water for the jam.

2. Combine all ingredients in a medium sauce pan over moderate heat. Allow to simmer for 1.5 – 2 hours, until reduced by half  and texture is thick and syrupy. Be sure to stir the mixture every few minutes, especially when reduced, to avoid burning the bottom of the pan.

3. Carefully pour the jam to sterilized jars for canning if desired, or transfer to another container and allow to cool fully before serving.




Sweet Garlic & Basil Paperdalle with Roasted Tomatoes and Goat Cheese


In Tuscany, I learned all about the Italian (country of romance) philosophy of food made with love, and always by hand. It’s in that rooted connection with the ingredients, and the process that makes Italian cuisine some of the finest in the world — and also why their handmade pasta is so delicate, tender, and mouthwateringly irresistible. After you’ve had a taste of the fresh stuff, it’s almost impossible to go back to the boxed alternative. Though it takes a bit of pre-planned effort, the result is well worth it. Have fun with your food, its more delicious that way.

Chef’s note: Pasta dough needs to rest for at least one hour wrapped in plastic on the counter before rolling. Semolina (durum wheat flour) makes for really soft, elastic dough, but if you can’t find it regular AP flour will work just fine.

Sweet Garlic & Basil Paperdalle w/ Roasted Tomatoes and Goat Cheese

For Pasta

  • 4 cloves garlic, roasted
  • 2 Tbs. fresh basil, finely chopped
  • 3/4 c. Flour, preferably semolina if available
  • 1/2 tsp. salt
  • 1 egg
  • 1 Tbs. good Extra Virgin Olive Oil
  • 1 Tbs. water

1. Pour the flour & salt into a neat pile On a clean counter or in a mixing bowl. With a fork, create a well in the flour pile, and crack the egg into it. Slowly begin to incorporate the flour into the egg. Once the mix has formed shaggy pieces, add the EVOO and water, and continue to gently incorporate the ingredients until you can form a loose dough ball.

2. Turn the dough ball out on to a lightly floured surface and begin to knead using the palm of your hand until dough is soft and smooth, about 8-10 min.

3. Wrap the dough in plastic wrap and set aside to rest for at least one hour.

4. Divide the dough into 4 sections. Roll out into thin sheets, until you can barely see your hand through the dough. Cut into 1-2″ strips. Toss the raw pasta dough in a little flour to keep from sticking, and cover while you prepare the rest of the Paperdalle.

5. Cook the pasta in boiling salted water for about 3-4 minutes until tender and cooked though. Toss the cooked pasta with a little olive oil, and portion onto serving plates.

For Topping

  • 2 large heirloom tomatoes, rough chop
  • 1 shallot, minced
  • 1 Tbs. EVOO
  • 1/4 tsp. Salt
  • Goat cheese crumbles
  • Fresh basil

1. Preheat oven to 400 degrees F.

2. In a roasting pan, toss tomatoes, shallots, Evoo, & salt together. Roast at 400 degrees for 20 minutes.

3. To serve, top paperdalle with roasted tomatoes and goat cheese crumbles.




Chili Lime Shrimp with Thai Coconut Pan Noodles

Chili Lime Shrimp with Thai Coconut Pan Noodles is a recipe inspired by dreams of warmer weather. It’s a quick and super simple disht, and a healthy substitute for the greasy take-out version. If you’re yearning for a moment of temporary transport, or just looking for a snappy supper idea, head to the Asian aisle of the grocery store with this recipe in hand.

For added depth of flavor, I’ve used coconut oil, which is a high-heat cooking oil that infuses food with a subtle hint of the fruit and a layer of richness that you can’t achieve with most other cooking oils. If you can’t find coconut oil, then regular canola oil will suffice. Also, if you feel like firing up the BBQ, grilling the shrimp skewers would be a delicious alternative, you’ll just need to soak the skewers in water first, and also give your shrimp a little brush of oil before placing them on the grill.

Chili Lime Shrimp

  • 1 lb. colossal (U15) shrimp, peeled and deveined
  • 1 clove garlic, grated
  • 1 tsp. fresh ginger, grated
  • juice of 1 lime
  • ½ tsp. chili powder
  • ¼ tsp. salt
  • coconut or canola oil
  • pepper
  • 6-8” wooden skewers

1. Combine the shrimp, grated garlic and ginger, lime juice, chili powder, salt and a pinch of pepper in a bowl. Toss well to coat the shrimp thoroughly. Marinate for 30 minutes.

2. Skewer the shrimp, about 3-4 shrimp per skewer.

3. In a medium sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, place a few skewers in the pan and cook for 2-3 minutes on each side. Serve over Thai Coconut Pan Noodles

Thai Coconut Pan Noodles

  • ½ lb. large rice noodles (the fat flat ones)
  • 1 clove ginger, grated
  • 2 tsp. ginger, grated
  • 1 bunch green onion, finely sliced whites & largely chop greens
  • 1 T. black vinegar (or rice vinegar)
  • 2 T. fish sauce
  • 2 T. soy sauce
  • 2 tsp. sugar
  • 1 can coconut milk
  • 1/3 c. water
  • juice of 1 lime
  • 1 c. bean sprouts
  • fresh Thai basil
  • coconut or canola oil

1. In a small sauce pan, heat enough oil to coat the bottom of the pan, and sweat garlic ginger, and the whites of the green onion.

2. Stir in vinegar, fish sauce, soy sauce, sugar, coconut milk and water. Allow to simmer, stirring occasionally, for 20-30 minutes to reduce sauce by about ½.

3. Cook noodles according to package directions, gently pat dry with a paper and set aside.

4. In a large sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, toss together noodles, sauce and lime juice, and sauté for about a minute so that all the noodles are coated.

5. Serve with Chili Lime Shrimp, fresh bean sprouts, torn Thai basil, and remaining green onion greens.

Warm Up with Turkey Chili

It is bitterly, bone-chilling cold outside. It’s so cold that my ears ring and cheeks sting, and the term ‘brain freeze’ takes on new meaning. In that case, we need some hearty stick-to-your-bones comfort food, and to me that means a huge hot pot of chili.

I love chili that has a huge variety of ingredients. Bring on the veggies, meat and beans! Some traditionalists are more inclined to the classic ‘meat only’ versions, but to me, the bigger the variety, the better. I like a harmonious blend of flavors, and so all are welcome in my chili pot: Poblanos for a little heat, sweet potato for a creamy balance, and turnips for a little added sass. The blending of white and dark turkey meat along with tri color beans rounds out the stew with full flavor.

Don’t forget to taste and season, season and TASTE!

Turkey Chili

  • ¾ lb ground turkey thigh meat
  • ¾ lb. ground turkey white meat
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled & diced
  • 1 turnip, peeled & diced
  • 1 poblano pepper, seeded and diced
  • 14 oz. red kidney beans (canned or dried)
  • 14 oz. pinto beans (canned or dried)
  • 14 oz. navy beans (canned or dried)
  • 14 oz. corn (canned, frozen or fresh!)
  • 14 oz. can diced tomatoes
  • 28 oz. can crushed tomatoes
  • 1 Tbs. cumin
  • 1 Tbs. chili powder
  • 1 tsp. cinnamon
  • 1 tsp. ground coriander
  • 2 Tbs. brown sugar
  • salt, as needed
  • pepper, to taste
  • olive oil, as needed

1. In a large soup pot over medium heat, add enough olive oil to coat the bottom of the pan. Sweat garlic and onion until translucent, but do not brown.

2. Add the ground meat  to the pan, and allow to brown. Salt the meat liberally to season.

2. Add sweet potato, poblano pepper, beans, corn, turnip and sweet potato. Stir in all spices, mix thoroughly so that all ingredients are coated.

3. Add tomatoes. Refill large can twice with water and add to pot.

4. Stir in sugar. Bring to a simmer and allow to cook for one hour before serving. If liquid reduces too much, just add a bit more water. Taste and season with salt and pepper to your liking.


Creamy Baked Brie with Red Pear

Nothing warms the holiday appetizer table like rich and creamy, ooey-gooey baked brie. A  classic staple in its own right, the first slice through this flakey crust and into the soft cheese is superbly satisfying. Topped with a little bit of cracked sea salt and sweet red pears, this dish is perfectly paired with a crisp white wine or bit of bubbly champagne.

Baked Brie with Pears


  • 1 ripe red pear
  • 1 7-8 oz. brie wheel
  • 1 orange
  • 1 package frozen fillo dough
  • 1 egg
  • 1 Tbs. water
  • sea salt

1. Core and slice pear. Place into a small bowl, and squeeze the juice of the orange over slices. Cover with water and set aside.


2. Make egg wash by whisking 1 Tbs. water with the egg until frothy. Set aside.

3. Coat a baking sheet pan with non-stick cooking spray. Lay one sheet of fillo dough onto the pan. Brush with egg wash, and layer with another sheet of dough. Repeat this process for 8-10 layers of fillo dough.

4. Lay brie wheel in the center of the dough. Wrap dough around the brie, and flip over so that all dough seams are on the bottom of the cheese. Brush all over with egg wash.

5. Arrange pear slices on top of brie, and sprinkle with sea salt.

6. Bake at 350 degrees for 20 minutes until golden brown. Serve warm with crackers, crostini, or fruit and veggie slices.