Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Friday, November 30, 2018

Almond Crescents

1 cup butter
1/3 cup sugar
2/3 cup ground blanched almonds (use almond flour)
1 2/3 cup sifted flour
1/4 teaspoon salt
Confectioners Sugar for rolling

Yield: 5 dozen cookies

Mix together thoroughly the shortening, sugar and ground almonds. sift together the flour and salt and work it into the avocado mixture. Chill the dough. Make pencil thick rolls by hand. Cut off 2 1/2 inch lengths and form into crescents on un-greased baking sheet. (Note: DO NOT USE CUSHIONAIR SHEET PANS). Bake at 325 degrees for 14 to 16 minutes, until set, not brown. Cool on racks. While slightly warm, roll in the confectioners sugar.

Saturday, June 9, 2018

Chicken Breast - Sous Vide

1. Boneless, Skinless Chicken Breast’s
2. Salt
3. Pepper
4. Garlic powder
5. Fresh Rosemary

Sous Vide Settings:
Temp: 150
Time: 60 minutes for two small chicken breasts

Season chicken with salt pepper and herbs then add a few lemon slices on top of each breast.

Place into food saver bands and seal under vacuum.

Sunday, February 25, 2018

Ginger Carrot Soup with Crumbled Bacon

2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger
Salt and White Pepper

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 20 minutes).

Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.

Salt and pepper to taste.

Serve with crumbled bacon on top.

Wednesday, December 27, 2017

Chef Cary Christmas Day Breakfast Casserole


4-5        slices sourdough bread-cubed
2           cups grated cheddar cheese*
1 lb       breakfast sausage
4-5        eggs
3/4 tsp  dry mustard
2 1/4     cups milk + 1/2 soup can milk
1           can condensed cream of mushroom soup (save can)

Preheat oven to 300 degrees.  Brown and drain grease from sausage.  Grease a 9x13 casserole dish, and add sourdough bread.  Sprinkle cheese on top of bread, then sprinkle sausage on top of cheese.  Beat eggs and add dry mustard and 2 1/4 cups milk.  Pour egg mixture over bread, sausage and cheese; referigerate overnight.  Prior to cooking, mix condensed soup with can of milk until combined.  Pour over ingredients in casserole dish and bake 1 hour in oven.  

*extra cheese will add to flavor

Wednesday, September 20, 2017

Healthier Slow-Cooker Chicken Tortilla Soup

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

1. Place chicken, tomatoes, enchilada sauce, onion, banana peppers and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. Preheat oven to 400 degrees
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven tail crisp, 10-15 minutes. Sprinkle tortilla strips over soup.

NOTE: I fry the strips in oil at 350 degrees until lightly browned then sprinkle with salt.

Tuesday, August 15, 2017

Italian Chicken and Vegetables in Foil


  • 4 aluminum foil sheets , large enough to wrap around one chicken breast.
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons olive oil
  • salt and fresh ground pepper , to taste
  • 2 garlic cloves , chopped
  • 1 yellow onion , thinly sliced
  • 1 red bell pepper , julienned
  • ?4 small carrots , julienned
  • ?4 large basil leaves
  • 1/3 cup Kraft Zesty Italian Dressing


  1. Preheat oven to 375
  2. Place one chicken breast on each sheet of foil.
  3. Drizzle a teaspoon of olive oil over each chicken breast.
  4. Season chicken with salt and fresh ground pepper.
  5. Arrange chopped garlic, slices of onion, peppers, and carrots on top and around each chicken breast.
  6. Place a basil leaf on top of each chicken and vegetables.
  7. Spoon 1 to 2 tablespoons of salad dressing over chicken and vegetables.
  8. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  9. Transfer foil packets to a baking sheet.
  10. Bake for 35 to 40 minutes, or until chicken is cooked through.
  11. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  12. Remove from broiler.
  13. Serve .

Sunday, July 23, 2017

Meagan's Brownie Recipe (From Chelsea)

1/2 cup butter, melted
2 1 ounce squares of chocolate, semi sweet
1 cup of sugar
1 teaspoon of vanilla
2 eggs
3/4 cup all purpose flour
1/2 cup of chopped nuts (optional)

Melt  the 1/2 cup of butter and two 1 ounce squares of semi-sweet chocolate. Stir in the 1 cup of sugar, vanilla, eggs and flour. Mix until well combined.

Pour into brownie pan then cook (8x8 inches) at 350 degrees for 20-30 minutes.

NOTES for Chelsea
1. Be careful not to add the eggs while the butter and chocolate are warm. I would add the sugar and vanilla and mix then add the egg when it is relatively cool.

2. 10 minutes is a big window when baking. Start testing the batter with a toothpick at 20 minutes. If batter is still wet cook another 2 minutes and test again. Let me know the amount of time for your oven and I will update the recipe.