Coq Au Vin


  • 1/2 cup thickly sliced bacon, cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips
  • 2 or more tablespoons olive oil
  • 3 1/2 to 4 1/2 pounds chicken thighs, thoroughly dried
  • 1/4 cup Cognac
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
  • About 2 cups homemade chicken or beef stock
  • 1 or 2 garlic cloves, mashed or minced
  • About 1 tablespoon homemade tomato paste
  • 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered


Toss the bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.

Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.

Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.

Uncover the pot, sprinkle the flour over everything, and turn the chicken so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.

Chicken and Broccoli Stir Fry


Stir Fry Sauce

  • 2/3 cup water
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons corn starch
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon ground ginger

Stir Fry

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • salt and pepper
  • 1 bunch broccoli, chopped into small florets
  • 1 teaspoon toasted sesame oil


Combine the stir fry sauce ingredients in a bowl and whisk to combine.

Heat 1 tablespoon olive oil in a saute pan over medium high heat. Add chicken breasts and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until chicken is browned and mostly cooked.

Add remaining 1 tablespoon olive oil and broccoli to the chicken pan and cook for an additional 3 minutes. Stir in the sauce and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.

Ginger Beef, Mushroom & Kale Stir Fry



  • 1/3 cup soy sauce
  • 1/2 cup vegetable broth (or chicken broth or water)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly ground black pepper

Stir Fry

  • 1 pound thinly sliced flank steak
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, sliced
  • 3 cups chopped kale
  • 2 green onions, thinly sliced


Combine marinade ingredients in a bowl and whisk together. Pour into ziploc bag with steak. Refrigerate  at least 15 minutes.

Heat 1 tablespoon oil in saute pan over medium high heat. Remove steak from marinade with slotted spoon, reserving marinade, and add to saute pan with garlic. Saute for 2-3 minutes until browned, stirring occasionally. Remove steak with slotted spoon and set aside.

Add remaining tablespoon of oil to pan. Then add in mushrooms, kale, and reserved marinade. Stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms are cooked. Add in the steak and toss to combine.

Kale Sausage Mushroom Pasta


  • 1 pound pasta
  • 3 tablespoons olive oil
  • 1 pound Italian sausage (or Field Roast), sliced or crumbled
  • 1 pound mushrooms, quartered
  • 1 bunch kale, chopped
  • 8 cloves garlic
  • 1/3 cup dry white wine
  • red pepper flakes


Cook past in salted water. Reserve 1/4 cup of pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat 1 tablespoon oil in saute pan over medium high heat. Add the sausage and saute, stirring occasionally, until browned. Set aside.

Add the remaining 2 tablespoons olive oil (or less if there is grease from the sausage) and add the mushrooms. Saute for 3 minutes, stirring occasionally, until browned. The add the kale and garlic and saute for 3-4 more minutes. Add in the white wine and pepper flakes and stir to combine. Simmer for 1 minute.

Combine the pasta, mushroom mixture and sausage. Toss to combine. Stir in some of the reserved pasta water if you’d like a slightly more saucy pasta.

Weeknight Lemon Chicken


  • 4 boneless skinless chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground black pepper
  • 1/2 cup olive oil, plus 2 tablespoons
  • 1 lemon, thinly sliced into rounds
  • 1/4 cup dry white wine
  • 3 garlic cloves, smashed
  • 1 tablespoon dried italian herbs


Season chicken with salt and pepper. Combine 1/2 cup oil through herbs together. Combine the chicken and marinade in a large bag, and marinate for 1 to 8 hours.

In a large, deep skillet with lid, heat the remaining 2 tablespoons oil over medium heat. Add chicken to the skillet, then pour lemons and marinade on top. Cook until golden on one side, about 8 minutes. Turn the chicken, cover and cook until chicken is cooked through, about 7 minutes. Serve topped with lemons and sauce.

Crispy Baked Fish Tacos



  • 1/2 cup plain greek yogurt
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon fine sea salt


  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 egg, whisked
  • 1 1/2 pounds firm white fish, such as halibut or cod, cut into 2 inch pieces


  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, sliced
  • 1 batch Cilantro Lime Slaw
  • Crema
  • Toppings (cilantro, sliced jalapeno, queso fresco, sliced radishes, sliced red onions)


Combine the crema ingredients in a blender and puree until smooth. Set aside.

Heat oven to 375. Spread the panko in an even layer on a jelly roll pan. Bake for 5-7 minutes, giving the pan a gentle shake halfway through until the panko is toasted and a deep golden brown (be careful that it doesn’t burn). Note: to make the panko even crispier, toss the panko it with 1 tablespoon of oil before toasting it.

Transfer the panko to a medium bowl. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk until combined.

Whisk an egg in a small bowl. Dip a piece of fish in the egg and coat all sides. Then transfer the fish to the panko mixture and gently press it on so the fish is coated on all sides. Transfer the fish to a parchment lined baking sheet.

Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145. Transfer to a wire rack, then use a for to roughly flake the fish into smaller pieces.

Fill warm tortillas with slaw, fish, crema, avocados and any desired toppings.

Chicken Tacos


  • 4 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder (or more normal chili powder)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 limes, juiced (about 4 tablespoons)
  • 2 pounds boneless skinless chicken thighs
  • 24 corn or flour tortillas


In a large bowl, mix olive oil through limes to fully combine. Add chicken thighs to marinade and toss together to coat. Cover and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium high heat. Add the chicken and cook until done, about 5-7 minutes per side. Transfer chicken to cutting board and cut into bite sized chunks. Serve in warm tortillas with salsa and cheese.

Fish Tacos


  • 1 1/2 pounds skinless, flaky, white fish fillets (e.g. sole), cut into 2×4″ strips
  • 1 jalapeno pepper, sliced (and deseeded if you want mild)
  • 1/3 cup freshly squeeze lime juice (about 3 limes)
  • 3 tablespoons canola oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • flour tortillas


Whisk the lime juice through salt in a medium bowl. Add the fish and sliced jalapeno and toss to combine. Marinate at room temperature for 20 minutes, or refrigerate for several hours or up to overnight.

Heat a large frying pan over medium high heat. Add the fish, allowing a small amount of the marinade to drop in. Don’t add too much marinade or the fish won’t brown, but too little and the pan will burn. Add more marinade as needed. Cook, flipping halfway, until the fish is cooked through, 8-9 minutes total. Serve immediately in the warmed tortillas with toppings.

Bunny Chicken Pot Pies



  • 1 pound bag of frozen cubed chicken, thawed
  • 1 cup chopped carrots
  • 1/2 cup frozen green peas, with a 8 set aside
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 can of chicken broth
  • 2/3 cup milk
  • 3 (9 inch) unbaked pie crusts
  • Decorate with green onion, carrots, & peas


Preheat oven to 425 degrees F (220 degrees C.)

Chop up celery and carrots. Place the chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.

Roll out your pie crust. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. If you want a bottom crust, place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Place the top crusts to the side.

Use the pie dough scraps to make the ears. Cut out ear shapes and place a popsicle stick on top. Add some scraps of dough on top of the popsicle stick and press along edges. Bake the ears for 10 minutes.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.

Place the chicken mixture in bottom pie crusts (or in empty souffle dish) and pour the flour/milk mixture over the top. Cover with the top crust and seal edges. Cut small holes in the top for the eyes and nose. Place in the oven for about 30 minutes, or until lightly brown.

Decorate with green onion for whiskers, peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side.

Rubbed Pork Tenderloin



  • 2 lbs baby carrots, peeled
  • 2 T water
  • 1 T olive oil
  • 1 T butter, diced
  • 2 garlic cloves, sliced
  • 1 small jalapeno, seeded and chopped (optional)
  • 1 t honey
  • 1/2 t ancho Chile powder
  • 2 t ground cumin
  • 1/4 t kosher salt


  • 2 tenderloins
  • 1 t Ancho Chile powder
  • 2 t ground cumin
  • 2 t oregano
  • 1 t paprika
  • 1 t kosher salt
  • 1 T olive oil

Preheat to 400.

Mix water through salt for carrots. Toss carrots. Cover with foil. Roast for 30 min.

Mix Chile powder through salt. Rub on tenderloin. Heat oil in skillet over medium high heat. Brown tenderloin in each side about 5 min.

Remove foil. Add pork to pan. Roast for about 18 min until 145. Stir carrots as needed.

Let sit for 10 min.