Honey Dijon Chicken Thighs w/ Roasted Potatoes and Asparagus 

Honey Dijon Chicken Thighs w/ Roasted Potatoes and Asparagus


4-6 Chicken thighs 

4-5 large potatoes, cut into medium size pieces 

1/2 pound asparagus trimmed and cut in half 

Honey Dijon Sauce: 

4 tablespoons honey Dijon mustard 

2 tablespoons stone ground mustard or Dijon mustard 

1 tablespoon olive oil 

1-2 cloves garlic, chopped 

4 tablespoons agave syrup  

1/2 tablespoon garlic powder 

1 teaspoon sea salt 

Fresh ground pepper, to taste 

1-2 tablespoons water 

2-3 tablespoons fresh grated Parmesan cheese 


Preheat over to 375 degrees.

Mix together all the ingredients for thehoney Dijon sauce in a medium to large size bowl. 

Line a sheet pan with parchment paper or tin foil. 

Place the chicken thighs and potatoes in the bowl with the honey Dijon sauce. Mix gently but well. 

Place the potatoes and chicken on the parchment lined pan and bake for 55 minutes, turning potatoes half way through. Set aside the remaining Dijon sauce. 

Once the 55 minutes is up, throw the  asparagus into the bowl with the leftover Dijon sauce and immediately put on the sheet pan. Making sure to pour the rest of the sauce on the potatoes and chicken. 

Return to oven for about 5 mins or just until the asparagus is starting to get tender. 


Salted Chocolate Chip Cookies 



Salted Chocolate Chip Cookies 


2 1/4 cups all purpose flour

1 tsp baking soda 

1 tsp salt, plus more for sprinkling 

1 cup Butter (2 sticks) 

3/4 cups packed brown sugar 

3/4 cup sugar 

1 tsp vanilla 

2 eggs 

2 cups Chocolate chips 

8 oz dark chocolate 


1. Preheat oven to 350 degrees.

2. Combine flour, baking soda, salt, in a medium bowl. 

3. In the bowl of a stand mixer cream the butter and sugars together until creamy about 3 mins. Add the vanilla and the eggs, one at a time, until mixed.

4. Gradually add the flour mixture until just mixed in. Do not over mix. Turn off the mixer and add the chocolate chips by hand. Stir until just mixed together. 

5. Drop spoonfuls of the dough on a parchment lined cookie sheet. I usually fit 12 on each sheet. Bake in the preheated oven for 8- 10 mins. Just until the edges are golden brown.

6. Remove from oven and let rest on cookie sheet for a couple minutes. 

7. Melt the dark chocolate over medium heat in small pan or in microwave. After cookies are cooled, Dip one half of the cookie in the chocolate and sprinkle with sea salt. 

Shrimp Spring Rolls 

Shrimp Spring Rolls 


1/2 pound Shrimp 

1 teaspoon turmeric 

1 teaspoon garlic salt 

1 tablespoon Olive Oil 

1 large carrot, cut into matchsticks

1 large cucumber,seeded and cut into matchsticks

1/4 head purple cabbage, shredded 

1 avocado, cut into slices 

1/2 head romain or dark leafy greens, each leaf cut in half 

6-8 Spring Roll wrappers 

1/ 2 cup water 

Cilantro, for garnish 


1. Chop all the veggies into the correct size and set aside. 

2. Toss the shrimp, turmeric, garlic salt and olive oil in a medium size bowl. Heat a small skillet or pan on med high heat and add shrimp. Cook for 2 mins per side depending on how big the shrimp are. I used small size shrimp. 

3. Pour the water in a skillet big enough to fit the Spring roll wrappers and heat the water on med heat just until warm. 
4. Working one at a time, add a wrapper and heat for 10-30 seconds until it is soft and pliable but not mushy. 

5. Remove wrapper from pan and lay out on a cutting board or counter top. On the bottom 1/3 of the wrapper place 3-4 pieces of the cooked shrimp and then layer in each veggie. Bring the bottom up over the veggies and shrimp and roll once. Tuck the sides in and roll tightly until it looks like a cigar or a cylinder shape. Repeat the steps for each spring roll. 

Guacamole Thai Pesto Sweet Potato Toasts 

Guacamole Thai Pesto Sweet Potato Toasts


2 large Sweet Potatos, sliced 1/4 inch thick

2 tablespoons Olive Oil 

1 tablespoon Curry Seasoning 

2 large avocados, smashed 

2 limes, juiced 

1 large bunch cilantro 

1 large bunch mint 

1 1/2 teaspoons Salt 

2 cloves garlic 

1 -2 tablespoons Harissa (I used Mina brand) 

2 tablespoons Olive Oil 

1/2 cup Macadamia Nuts 

1/4 cup Feta Cheese, for garnish 

1 tablespoon Cilantro, for garnish 


1. Preheat the oven to 400F. Line a baking sheet with parchment paper. In a small bowl mix together the Potato slices, olive oil, and curry seasoning. Place on the sheet pan and bake for 15 mins. Flip the slices over and bake for another 15 mins. 

2. In a another small bowl mix together the avocado, 1 tablespoon lime juice and 1/2 teaspoon salt. Set aside. 

3. In a food processor add the Macadamia nuts and process for a few minutes until they are very small pieces. Add the cilantro, mint, 1 teaspoon salt, garlic, and Harissa. Stream in the 2 tablespoons olive oil and mix together for another minute or so. 

4. Take a sweet potato slice and add a tablespoon of the guacamole and a tablespoon of the pesto. Repeat with the rest of the potatoes. Sprinkle on the feta and some additional cilantro. 

Sweet Potato Bites Two Ways 

Sweet Potato Bites Two Ways 


2 large sweet potatoes, cut into rounds 

2 tablespoons blackened seasoning ( I used Old Bay brand) 

2 tablespoons Olive Oil 

For the Guacamole: 
2 avocados, mashed 

2 tablespoons Onion, chopped finely 

1 lime, juiced 

2 tablespoons cilantro, chopped

1 clove garlic, chopped 

Salt and pepper, to taste 

For the Toppings: 

1/2 cup Coconut Creme (the “cream” off the top of a can of coconut milk) 
1/2 cup marinated Hot Peppers + Garlic (can usually find at the grocery store by the pickled things), chopped 

1/3 cup quick Pickled Onions 

Cilantro, for garnish 


1. Preheat oven to 425F. Line a sheet pan with parchment paper or tin foil. 

2. In a medium bowl mix together the potatoes, oil, and blackened seasoning. Place on the sheet pan, leaving room so the potatoe slices don’t touch (or else they won’t brown).

3. Put sheet pan in the oven for 25-30 minutes. Flip the Potato slices half way through the cooking time. 

4. While potatoes are cooking, mix together the ingredients for the guacamole in a small bowl and set aside. 

5. Once potatoes are brown and crispy after 25-30 minutes, remove from the oven and let cool for a minute or two. 

6. Top each Potato slice with a tablespoon of the guacamole and either a dollop of the coconut cream or a dollop of the hot peppers and a few pickled onions. Garnish with cilantro. 

Apple Cheesecake Dutch Baby 

Apple Cheesecake Dutch Baby 


1 cup Flour, sifted 

4 large eggs 

1 cup whole milk 

1/2 teaspoon salt 

4 tablespoons Butter, melted 

1 bar cream cheese

1 small jar marshmallow fluff 

1/2 cup powered sugar, and more for dusting 

1/2 tub cool whip 

1 teaspoon vanilla

2 apples, cut into thin slices 

Sprinkles (optional)


1. First start by preheating the oven to 450F. You will need your pan to be hot when you put it in the oven so I put it in while it preheats. 

2. Combine the cream cheese, marshmellow fluff, powdered sugar and vanilla in the bowl of a stand mixer. Beat for a few minutes on med high until it is smooth and creamy. 

3. Then carefully fold in the cool whip and refrigerate until the Dutch Baby is done.

4. Put the milk and 2 tablespoons of the butter in a small saucepan and gently melt the butter. Once butter is melted, remove from heat. 

5. In a blender add the melted butter and milk, flour, eggs and salt. Blend on high for 30 seconds. 

6. Remove pan from the oven and add the last 2 tablespoons of butter. Making sure to coat the sides also. Pour in the batter and immediately put back into the oven. 

7. Bake for 17-20 mins until golden brown. It will puff up in the oven but once it’s removed from the oven it will slowly deflate. Cool slightly for a few minutes.

8. Once cooled slightly, add a giant scoop of the cheesecake dip, the apple slices, and dust on the powdered sugar and sprinkles. Serve. 


Crispy Brown Butter Gnocchi 

Crispy Brown Butter Gnocchi 


2 cups leftover mashed potatoes 

1 cup flour 

1 Egg 

 1/4 teaspoon Salt 

 6 tablespoons Butter

Fresh Cracked Pepper 

1 tablespoon Parsley, chopped 

2-3 tablespoons Parmesan cheese, grated 


1. On a flat surface, such as a cutting board or counter top, add the mashed potatoes and a 1/2 cup of the flour. Mould the mixture into a mound and make a well. 

2.  Add the egg and salt to the well.  And then begin incorporating the egg into the mash potatoes, mixing gently, just as you would do making pasta. 

3. After a minute or so of bringing the dough together, gently add the last 1/2 cup of flour and form the dough into a large ball. 

4. Knead the dough a couple times just until everything has come together and is smooth. Be careful not to over knead the dough, or else you will have really tough Gnocchi. 

5. Divide the dough into 3 equal pieces. And take each piece and roll it out into a rope that is about 1/2 inch thick and then cut the rope into 1/2 inch thick pieces. 

6. To make the indentations on each gnocchi, Take a fork and gently roll the Gnocchi down the tines of the back side of the fork. (It doesn’t have to look perfect, but the gnocchi need some indentations to hold the sauce.) Once you get the hang of it, it’ll go fast. 

7. Add the gnocchi a couple at a time, to a pot of boiling salted water. Once they float they are done. It only takes a min or 2 so be ready to take them out pretty quickly. 

8. Once they are done boiling, add the Gnocchi, to a medium size pan on medium high heat. Add the butter and let them crisp up for about 4 minutes. Make sure not to have the pan too high or else you will burn the butter. 

9. Remove them from the pan to a platter and add Parmesan, Parsley, and salt and pepper to taste.