Better Than a Steakhouse Filet Mignon

I’ve made my steak the same way since I started cooking. I haven’t changed a thing because it’s absolute perfection, and I’m a “don’t fix what’s not broken” kind of chef. I have tried multiple other ways, but I always come back to this recipe. It’s simply the best steak there ever was!

2 servings

2 (6 to 8 ounce, 1 1/2 inch thick) filet mignons *good quality meat is important, know where your steaks come from

1 tablespoon room temperature butter

Kosher salt and freshly cracked pepper

2 tablespoons truffle butter, or regular

Preheat your oven to 500 degrees and place a cast iron pan inside for about 30 minutes. Take filets out of the fridge and let sit at room temperature, also for those 30 minutes. Take the cast iron pan out of the oven using thick oven mitts and place over the highest heat on your stovetop for 5 minutes. Leave the oven on. While the pan is getting hotter, prep your steaks. Slather butter over all sides of the steak, like you would a piece of bread. Sprinkle heavily with kosher salt and pepper, they should be coated (if using salted butter, use a little less but still heavy). Place filets on the hot cast iron pan for 30 seconds. Flip and cook the other side for 30 seconds. Transfer the pan back into the oven. Cook the steak for 2 minutes on one side, then open the oven and flip the steak. Cook on the other side for another 2 minutes. Take the pan out of the oven and spoon truffle or regular butter over to top. Let rest for at least 10 minutes. Transfer to a plate and serve.

*These cook times are for medium-rare. Add time for a more cooked steak, lose time for rare.

Raspberry Rose Brie Bread

These are Valentine’s Day in your mouth! They taste like a rose petal with a side of fruit raspberry, creamy Brie, and crispy crunchy bread. Perfection!

10 ounces good-quality raspberry preserves

1/2 teaspoon rose extract, plus more to taste

Kosher salt

1 baguette or loaf of French bread

Good-quality extra virgin olive oil

8 ounces Brie cheese

Flaky sea salt or fleur de sel

Pink peppercorn (optional but recommended)

Dried edible rose petals or edible flowers (optional)

Preheat your oven to 400 degrees. Make the rose sauce. In a bowl, add the raspberry preserves, rose extract, and a dash of salt. Stir together and taste. A little goes a long way with the rose extract, but if you want a more floral flavor, add a drop or two more.

Make the toast. Slice the baguette into about 16 slices. Place on a baking sheet and lightly drizzle olive oil over the tops. Bake for 8 to 10 minutes or until golden but still soft in the middle - I like mine more like toast than hard crostinis. Take out of the oven and top with slices of Brie. Bake for another 8 to 10 minutes or until Brie is melted. Immediately transfer to a serving dish and top with the rose sauce, a drizzle of olive oil, and a sprinkle of flank salt. If using, lightly sprinkle with pink peppercorns and add the rose petals and/or edible flowers

*Rose extract can be found at Whole Foods or Fresh Market near the other extracts (vanilla)

*Pink peppercorns can be found at Whole Foods or Fresh Market or Trader Joe’s

*Edible dried rose petals can be found on Amazon

*Edible flowers can be found at Whole Foods

Best Breakfast Burrito in Existence

I make breakfast burritos for my clients a lot so I’ve had lots of practice perfecting them. This is THE breakfast burrito - the best one you’ll ever eat! I always have to make an extra one (or two) for myself when I make them for clients… they’re so addictive!

16 servings

1 pound white or brown rice

46 ounces canned refried beans (1 big, 1 small)

1 (16 ounce) jar your favorite salsa

1 1/2 pounds chorizo

1 packet your favorite taco seasoning

18 eggs - beaten

1 1/2 cups shredded cheddar

16 extra large burrito shells

1 large bag shredded iceberg lettuce

4 cups pico de gallo (homemade or store bought)

2 cups guacamole or cubed avocado

1 pound bag shredded Mexican style cheese

In a large pot, boil rice according to the package directions. Add the refried beans and salsa to the cooked rice and mix everything together - keep warm. In a large skillet, cook the chorizo together with the taco seasoning. Add the eggs and cheese to the chorizo and cook until scrambled and melted - keep warm. On a clean work surface, line the burrito shells and create an assembly line of all the ingredients, ready to build your burritos. In the middle of each burrito shell, add the rice and bean mixture, the chorizo egg mixture, lettuce, pico de gallo, guacamole or avocado, and shredded cheese, leaving plenty of space on the outside of each shell so they’re easy to wrap up. To wrap, fold the sides of the tortilla over then flip the bottom up, tucking everything inside and roll until closed. Heat a cast iron pan over medium high heat and grill the folded side until golden (this also helps close and hold the burrito together). Then flip and toast the top until golden. Wrap in foil and serve. They can be reheated by placing in the oven at 350 degrees until warm.

*The rice bean mixture and the chorizo egg mixture can be prepped ahead, refrigerated, and reheated before assembling.

Campari Spritz

I call this the winter version of an Aperol Spritz. It’s a little darker, more bitter, and with a bigger punch but equally as refreshing. The perfect cold weather cocktail!

Ice cubes

2 ounces, plus a heavy splash of Campari

*I like mine extra bitter 😉

Sparkling wine, Cava, or Prosecco

Splash of sparkling water

Squeeze of fresh orange juice

Garnish of your choice

Fill a large wine glass with ice. Add the Campari and pour over the sparkling until almost full. Add the splash of sparkling water and squeeze of orange juice. Stir together until everything is combined. Garnish with an orange slice or whatever your heart desires!

Truffle Seafood Pot Pies

3 ounces truffle butter

1 onion - chopped

1 fennel bulb- chopped, plus fennel fronds

2 carrots - peeled and chopped

3 celery sticks - chopped

1 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

1/3 cup all-purpose flour

1/4 cup dry sherry, plus 2 tablespoons

2 cups fish stock

1/4 cup half and half

1 large cooked lobster tail - chopped

1/2 pound cooked shrimp - chopped

1/2 pound lump crab meat

1/4 cup minced parsley

Puff pastry

1 egg - beaten

Truffle oil (optional)

Preheat oven to 375 degrees. In a large pot, melt the truffle butter over medium-low heat. Add the onion, fennel, carrot, and celery with the salt and pepper. Cook until vegetables are soft. Sprinkle the flour over the veggies and cook for about 3 minutes. Add 1/4 cup dry sherry and cook for about 2 to 3 minutes or until slightly reduced. Stir in the fish stock and half and half, bring to a bubble and simmer for 6 to 8 minutes or until thickened. Add the lobster, shrimp, crab, parsley, and the 2 tablespoons of sherry. Mix together until combined. Taste for seasoning and add more salt and pepper if needed. Pour into 4 ramekins or one baking dish. Cover the pies with puff pastry, cutting it to fit the dish. Using a knife, cut small slits in the top of the pastry then brush egg mixture over the top. Press fennel fronds into the egg wash. Bake for about 25 to 30 minutes or until bubbly. Drizzle with truffle oil and serve warm.

Steakhouse Creamed Spinach Casserole

Who doesn’t love steakhouse sides?! And creamed spinach is arguably one of the most popular. This is a fabulous side dish for a steak or your favorite steakhouse main dish. And it comes together super quick and easy!

5 tablespoons butter

1 yellow onion - minced

6 cloves garlic - minced

Kosher salt and freshly cracked pepper

1/2 teaspoon nutmeg

1/8 teaspoon cayenne

1/4 cup flour

2 cups milk

1/2 half and half

4 (10 ounce) packages of frozen spinach - thawed, squeezed free of water

6 ounces cream cheese

1 1/2 cups mozzarella

1 cup Parmesan

1/4 cup Panko crumbs

Heat oven to 400 degrees. In a large sauté pan, melt the butter. Add the onion, garlic, nutmeg, and cayenne together with a dash of salt and pepper. Cook until the onions are soft. Sprinkle in the flour, stir together, and cook for about 2 minutes. Add the milk and half and half, bring to a boil, and let simmer until it thickens. Stir in the spinach, cream cheese and half the mozzarella. Transfer to a baking dish and top with the remaining mozzarella, Parmesan, and panko. Bake for 15 to 20 minutes or until bubbling. Serve warm.

“Season of the Witch” Salad

This salad is witchy gorgeous! All the witching colors, fresh ingredients, and it’s just sooooo good! It makes for a great healthy lunch or a beautiful centerpiece at your Halloween dinner party or gathering!

1 package mixed greens (make sure you get one with purple mixed in)

1 package of ready to eat beets

1 package blackberries

2 plums - pitted and sliced

2 avocados - pitted and sliced

1 large log blueberry or cranberry goat cheese

1/2 cup candied pecans

3 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Kosher salt and freshly cracked pepper

Assemble salad by putting down the greens and topping with beets, blackberries, plums, avocados, crumbled goat cheese, and pecans. Make the vinaigrette in a glass jar by shaking together the balsamic, olive oil, syrup, Dijon, and a dash of salt and pepper. Drizzle over the salad. Toss together and enjoy.

Vampire Aperol Spritz

If you’re an Aperol spritz lover all summer, you can roll this seasonal drink right into fall by making it Vampire Halloween style!

4 to 6 servings

1 1/2 cups Aperol

A few drops red food coloring

Plastic syringes

Ice cubes

1 bottle Prosecco

Sparkling water, if desired

In a glass jar, shake together the Aperol and red food coloring. You don’t need much food coloring because Aperol is already a deep orange color - don’t overdo it or it will affect the flavor of the cocktail. Fill syringes with the Aperol. Fill wine glasses with ice cubes and Prosecco. Top with sparkling water, if desired. Stick the syringes in the glasses. Serve.

Zombie Meat Spaghetti

On its own, without bringing Halloween into the picture, this is a fantastically delicious pasta. It’s simple but packed with flavor. And on a Halloween table, it’s spooky and beautiful. Perfect for an elegant Halloween dinner party!

Kosher salt

1 tablespoon olive oil, plus 1/4 cup for pasta

1 small onion - chopped

4 garlic cloves - minced

1 tablespoon fennel seed

Freshly cracked black pepper

1 pound hot Italian sausage

1/4 cup red wine

1 pound squid ink spaghetti

1 cup Parmesan

Basil or thyme leaves

In a pasta pot, start to boil very salty pasta water for the black spaghetti. In a sauté pan over medium low heat, add the olive oil, onion, garlic, and fennel seed with a heavy dash of salt and pepper. Sauté until onions are translucent. Add the sausage with another heavy dash of salt and pepper and cook over medium high heat until almost cooked through. Add the red wine, bring to a boil, then simmer until the wine is reduced and meat gets nice and crispy in places - about 8 to 10 minutes. While the meat is cooking in the red wine, boil the spaghetti until al dente - keep your pasta water. Take the meat off the heat and in a large bowl toss half of it together with the cooked spaghetti, 1/4 cup of olive oil, Parmesan, and one cup of pasta water. Taste for seasoning, add more salt and pepper if needed. If it gets dry, add more pasta water. Top with the remaining meat and basil or thyme.

“Somebody’s Watching Me” Baked Cheese with Chile Eyeballs

This appetizer is as Halloween as it gets, but it’s so delicious you’ll want to make it for every party you ever have! Maybe just leave the “eyeballs” out for your non-Halloween gatherings - Haha. I can’t put words on how scrumptious this dish is… you won’t be able to stop eating it!!

1 container bite-sized mozzarella - drained and patted dry

2 tablespoons olive oil

1 tablespoon Calabrian chile sauce, paste, or minced chiles (Trader Joes has a great sauce)

1 small jar sliced Kalamata olives

1 small jar sun-dried tomatoes - slightly drained

3 minced garlic cloves

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flake

1/4 cup red wine

1 (15 ounce) jar marinara sauce

6 ounces cream cheese

1 block of baked cheese or bread cheese

Crostini or grilled bread, for serving

Preheat oven to 475 degrees. In a bowl, mix together the mozzarella balls, olive oil, and Calabrian chiles. Using your pointer finger, poke a hole in each ball and push in a sliced olive to make the “eyeballs.” Let marinate until ready to serve. In a cast iron or oven-safe pan, heat the olive oil over medium heat and add the sun-dried tomatoes, garlic, Italian seasoning, and pepper flake and cook for several minutes. Pour in the red wine and let reduce by half. Add the marinara and cream cheese and let melt together until creamy. Place the cheese block in the center of the mixture and transfer to the oven. Bake for 12-15 minutes or until cheese is melted and bubbly. Place the mozzarella eyeballs to over the sauce, all around the baked cheese. Add one of the eyeballs on top of the cheese. Serve warm with crostini or grilled bread.

Zombie Brain Mushroom Polenta Stew

A Halloween dish should always be spooky, yes! But most importantly, it should be delicious and a little bit of elegance doesn’t hurt either. This dinner party dish is all three, and a must for your Halloween party!

2 cups vegetable stock

2 cups whole milk

1 1/2 teaspoons kosher salt, plus more to taste

Freshly cracked ground pepper

1 cup polenta

8 tablespoons butter - cubed

1 cup freshly grated parmesan, plus more for serving

2 pounds mixed mushrooms

2 tablespoons olive oil

4 minced garlic cloves

5-6 thyme sprigs

Preheat oven to 425 degrees. In a large pot, bring the stock, milk, 1 1/2 teaspoon salt, and a good amount of freshly cracked pepper to a boil. When it starts to slightly boil, whisk in the polenta. Simmer and cover for 15 to 20 minutes, uncovering and whisking occasionally so nothing sticks to the bottom of the pot. Stir in 4 tablespoons of the butter and Parmesan until melted. If they get too thick, add a little milk to thin them out. Taste and add more salt and pepper if needed. Keep warm.

On a sheet pan, toss together the mushrooms, the remaining butter, olive oil, garlic, thyme, and a heavy dash of salt and pepper. Roast in the oven for 20 to 25 minutes or until mushrooms start to get crispy on the edges. *Tip: The key to crispy edges: don’t crowd the mushrooms on the baking sheet. Use two baking sheets if needed.

When ready to serve, pour warm polenta into a serving bowl (black looks extra spooky) and top with the mushroom/thyme mixture. Top with more parmesan if desired.

Spooky Snack Table

This is SUCH a showstopper at Halloween and can be set up anywhere! It looks great spread out on a dining room table but you could also use your kitchen island, buffet, or coffee table. Be creative and have fun! It’s such a beautiful, spooky spread!

What you need:

Roll of butcher paper - can find on Amazon

Black marker

2-3 candelabras

Candles for candelabras and extra for the table

Skull decor - I like ceramic, found at Michael’s

Skull arms - I found mine at Dollar Tree

Greenery - from your backyard or store-bought

Toothpicks

Black Napkins

6-7 cheeses

5-6 meats (mix of sausages and deli meats)

4-5 types of crackers

2-3 types of cookies

Spooky colored fruit and veggies (grapes, blackberries, figs, etc.)

How To:

Roll the butcher paper down the middle of your table until it fits. Tuck it in and tape the ends. Place the candelabras evenly down the middle of the butcher paper. Add the candles to them. Take half your decor (skulls, skull arms, candles, whatever you have) and evenly scatter around the butcher paper. Arrange the cheeses, meats, crackers, cookies, and fruits all over the butcher paper by piling some, spreading some, layering some. Do them close together but if there are spaces, don’t worry. You will fill the gaps in with the extra decor and greenery. Label each cheese and meat as you put it down by using the black marker right on the butcher paper. Once all the food is down, fill in gaps with decor and greenery. Place toothpicks in several small bowls and place on different parts of the table so no matter where someone is standing, they can get to them. Place napkins on all the corners. Voila! You have a spooky snack table!

Truffle Cacio e Pepe with Creamy Burrata

1 pound spaghetti or bucatini

1 tablespoon freshly cracked pepper

3 tablespoons truffle or regular butter

1 tablespoon truffle oil

1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese

2 balls burrata

Fleur de sel or your favorite finishing salt

Truffle honey or regular honey, optional

Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.

In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together.  Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.

Creamy Autumn Veggie & Wild Rice Soup

One of the best soups you’ll make all fall… Period! It’s hearty, filling, yet healthful as it’s full of good for you veggies. If you make any soup this fall, it needs to be this one. SO good.

1 tablespoon olive oil

1 onion - chopped

4 stalks celery - sliced

3 carrots - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1/2 teaspoon red pepper flake

1 tablespoon fresh thyme leaves

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced sage

1 pound mixed mushrooms

1 small sweet potato - peeled and cubed

1 cup peeled and cubed butternut squash

3/4 cup wild rice

4 cups chicken or veggie stock, plus more if you want a thinner soup

1 Parmesan rind

1 cup half & half or whole milk

3 cups baby spinach or kale

1 cup grated Parmesan

Zest and juice 1 lemon

Heat a soup pot over medium heat. Add the olive oil, onion, celery, and carrot with a generous sprinkle of salt and pepper. Let cook until veggies are golden in color - about 8 to 10 minutes. Add the garlic, pepper flake, thyme, rosemary, and sage. Stir together and cook for one minute. Add the mushrooms in 3 batches with a dash of salt in between each batch to help wilt them down quicker, once wilted, add the next batch until all the mushrooms are cooked down. Add the sweet potato, squash, rice, stock, parmesan rind and bring to a boil. Simmer until rice and veggies are cooked through - this may take some time as wild rice takes awhile to cook, to be sure check the package directions for exact time. When finished, add the milk, greens, parmesan, lemon zest and juice. Stir everything together. Remove Parmesan rind. Taste for seasoning and add more salt if needed. Ladle in bowls and top with more parmesan if desired.

Maple Creamed Corn & Brussels Sprouts Quinoa Bowl

I’ve taken two classic fall side dishes and created a healthful quinoa bowl out of them. This bowl of goodness is a little bit healthy and a little bit decadent and a lot delicious! Each of these “side dishes” can be prepped ahead and reheated. So you could even do them as side dishes for the week then use leftovers to make the bowls!

4 servings

Quinoa:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1/2 teaspoon apple pie or pumpkin spice

Kosher salt and freshly cracked pepper

2 cups cooked quinoa

2 cups baby kale leaves - chopped

Brussels Sprouts:

1 pound Brussels sprouts - sliced thin

1 tablespoon extra virgin olive oil

1 teaspoon cumin

1 teaspoon cinnamon

Kosher salt and freshly cracked pepper

Corn:

2 tablespoons butter

2 (15 ounce) cans roasted or regular whole kernel corn - drained and rinsed

2 tablespoons maple syrup

1/2 cup milk or half and half

Kosher salt and freshly cracked pepper

1 tablespoon flour

1/4 cup Parmesan cheese

For serving:

Sliced apple

Shredded Smoked Gouda or White Cheddar

Roasted walnuts and/or dried cranberries

Preheat your oven to 400 degrees. Make the quinoa. In a small bowl, whisk together the balsamic, olive oil, Dijon, maple syrup, spice, and a dash of salt and pepper. To a large bowl, add the quinoa, kale, and dressing. Set aside until ready to serve.

Make the Brussels. Toss them together on a sheet pan with the olive oil, cumin, cinnamon, 1 teaspoon of salt and 1/2 teaspoon pepper. Roast in the oven for 15 to 20 minutes or until crispy.

Make the corn while the Brussels are cooking. In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Stir in the parmesan. Build the bowls with quinoa on the bottom. Top with the Brussels, corn, apple, Gouda, and nuts. Serve warm.

Spaghetti with Gouda Mornay Sauce & Toasted Crunchies

One of the best comfort foods! A Mornay sauce is just a fancy word for a white sauce with cheese, and the Gouda here adds so much flavor. The buttery crunchies are the perfect added bonus to the perfectly al dente pasta! This dish has so many fabulous elements… a flavor burst in every bite!

4 tablespoons butter

2 tablespoons flour

2 cups milk - warmed

Dash of salt

Dash of white pepper

Pinch of nutmeg

1 cup good quality gouda cheese - freshly grated

1 package spaghetti (or whatever pasta you want to use)

1 cup Panko breadcrumbs

Parmesan cheese (optional)

Parsley (optional)

Melt 2 tablespoons of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed (but don’t over-salt, the pasta water will be plenty salty and bring that flavor into the pasta). Add the grated cheese and whisk until melted and smooth. Keep warm.

Add pasta to a pot of boiling, salted water. Let it cook according to the package directions, until al dente. Drain pasta and reserve 1 cup of pasta water. Toss the pasta into the sauce, adding a little pasta water to bring it all together. Add more pasta water to create a thinner sauce. 

Melt the remaining 2 tablespoons of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Plate the pasta into bowls and top with the breadcrumbs and the Parmesan and parsley if you wish. 

Loaded Campfire Nachos

Perfect for a camping trip, a backyard fire, or cozy inside your home! You can prep the ingredients ahead just assemble and heat over the fire or in your oven!

Prep ahead: Bean Dip + place all toppings in disposable containers

1 can refried beans

1 can slightly drained ranch style beans

1 can fire roasted tomatoes (or jar of your favorite salsa)

1 packet taco seasoning

1/2 cup sour cream

1 bag tortilla chips

1 pound shredded Mexican blend cheese

1/4 red onion - chopped

1 Roma tomato - chopped

1 avocado - cubed

1 container of queso or cheese dip, optional (Ponchos is my favorite)

Home: Mix together beans, tomatoes, taco seasoning, and sour cream then transfer to a disposable container. Prep all toppings and place in disposable containers. Store everything in a cooler bag - this will all sit just fine for a day.

Campsite: On a cast iron skillet, layer the chips, bean dip, and cheese. Top with the red onion, tomato, and avocado. Cook over the campfire until cheese starts to melt and beans are warm. Drizzle with queso dip if desired. Serve with extra chips.

If cooking at home: Preheat oven to 375 degrees. Layer the chips, bean dip, and cheese and cook in the oven for about 8 to 10 minutes or until cheese is melted. Top with onion, tomato, avocado. Drizzle with queso dip if desired. Serve with extra chips.

Brown Butter Halibut over Pumpkin Grits & Crispy Brussels

You can’t get more fall than this recipe - brown butter, pumpkin, creamy grits, roasted Brussels, cinnamon - all the best, coziest flavors are here in this dish. Paired with the light, flaky halibut, everything comes together deliciously! This one is a fall favorite for us. It’s the definition of restaurant quality and deserves a great bottle of wine to pair!

1 pound sliced Brussels sprouts

1 tablespoon olive oil

Kosher salt and pepper

2 cups milk

1/2 teaspoon cinnamon

1 cup stone ground grits

4 ounces cream cheese

1 stick salted butter

3/4 cup canned pure pumpkin purée

1 tablespoon maple syrup

4 halibut filets

1 tablespoon garlic powder

Handful sage leaves

Preheat oven to 425 degrees. On a baking sheet, toss together the Brussels sprouts, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 15 to 20 minutes or until crispy. Place a large pot over high heat and add the milk, 2 cups water, 1 1/2 teaspoons salt and pepper, and cinnamon. When bubbling, whisk in the grits then simmer. Cover and cook for about 15 to 20 minutes or until liquid is absorbed but grits are still very creamy - uncovering every few minutes to stir as they cook. Take off the heat and stir in the cream cheese, 2 tablespoons butter, sweet potato purée, and maple syrup. Taste and add more salt if needed. Heat 1 tablespoon of butter in a sauté pan over medium-high. Pat halibut dry using paper towels then sprinkle on all sides with salt, pepper, and garlic powder. Cook for about 3 minutes on each side. Set fish aside on a plate. Add the remaining butter to the pan and let cook until golden. Add the sage and cook until butter is toasty and brown. Plate grits and Brussels side by side, halibut on the top, and spoonfuls of brown butter drizzled.

One Pot Cheesy Chili Mac

Every October, we have a little tradition we call “Camptoberfest” - a camping trip we take to kick off Halloween season. I cook over the fire, we eat a lot, drink a lot of beer, tell scary stories, and have so much fun. This Cheesy Chili Mac makes the menu every year. It’s perfect to make pre-camping trip and reheat over the fire. But if you don’t have a camping trip planned, you can enjoy it in your backyard fireside or keep it indoors for a cozy night in!

1 tablespoon olive oil

1 pound ground beef

1 onion - chopped

1 green bell pepper - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1-2 chipotle peppers in adobo sauce - minced

1 1/2 tablespoons chili powder

1 tablespoon cumin

4-6 cups chicken broth

1 (28 ounce) can fire roasted diced tomatoes

1 can red kidney beans - drained and rinsed

1 can black beans - drained and rinsed

2 cups macaroni or shell pasta

2-3 cups grated cheddar cheese

Heat olive oil in a soup pot over medium-high heat. Cook the ground beef until browned. Add the onion and green pepper with a heavy dash of salt and pepper. Cook until veggies are soft - about 4 minutes. Add the garlic, chipotle peppers, chili powder, and cumin. Stir everything together and cook for one more minute. Add the chicken broth, tomatoes, kidney beans, black beans, and pasta. Bring to a boil and simmer until pasta is al dente - watch it close so it doesn’t overcook and get mushy. Take the pot off the heat and slowly add the cheese, stirring each time. Taste for seasoning and add more salt if it tastes bland. Serve and top with more cheese if desired.

Calabrian Chile Pumpkin Carbonara

Here I take one of my favorite classic Italian pastas and make it very fall and a little bit spicy. I keep the traditional Roman method of Carbonara but add a little pumpkin for a creamy fall feel and the Calabrian Chile gives a fantastic spice and flavor!

4 to 6 servings

4 slices bacon - sliced into strips

1 pound spaghetti

4 egg yolks

1 whole egg

1 cup Parmigiano Reggiano

3/4 cup canned pumpkin purée

1 tablespoon Calabrian Chile paste

Kosher salt and freshly cracked pepper

Bring a large pot of water to a boil then add a handful of salt - your water should be salty as the sea. While waiting on the water to boil, heat a large sauté pan over medium high heat. Add the bacon, fry until crispy, then transfer the bacon to a paper towel lined plate. Turn the heat off but keep the pan on the stove, reserving the bacon grease. Add the pasta to the boiling water and cook until al dente.

While the pasta is cooking, make the sauce. In a medium bowl, whisk the eggs together until smooth. Add the Parmigiano Reggiano, pumpkin, Calabrian Chile, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk again until smooth and combined. When it’s ready, add the cooked spaghetti and 1/4 cup pasta water directly into the sauté pan with the bacon grease and toss everything together. Slowly add 1/2 cup of the pasta water into the egg mixture while continuously whisking - this will temper the eggs so they don’t scramble in the pan if the grease is still too hot. Pour the egg mixture over the spaghetti and add the bacon pieces. Toss everything together for several minutes until creamy and combined. Add more pasta water if the sauce is too thick. Serve topped with more Parmigiano.