I have such fond memories of visiting my “fun aunt and uncle” Marg and Joe as a kid. They lived just outside of Binghamton, New York…a huge city if you lived where I lived. They had a MALL with an Orange Julius, a camper, a van, a finished basement playroom, and Spiedies! So much flavor in these little grilled kebabs traditionally served in a buttered roll. This is the “from scratch” recipe but I’ve been known to make a quick version with just Kraft Tuscan House dressing, the fresh herbs (this is the key to the “Spiedie” flavor), and additional garlic.


  • ½ cup dry white wine
  • ½ cup red wine vinegar
  • 1 tablespoon of garlic powder
  • 1 tablespoon kosher salt, plus more to season the meat before grilling
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • ¼ cup fresh parsley
  • ½ cup fresh basil
  • ¼ cup fresh mint
  • 1 cup olive oil
  • 2 pounds boneless skinless chicken breasts, cut into large chunks.
  • Soft butter
  • Italian rolls or hot dog buns to serve


  1. Whisk all ingredients together.
  2. Reserve ½ cup of the marinade for serving.
  3. Pour the rest into a gallon freezer bag, add chicken, and marinate for at least 24 hours or up to two days.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Remove the chicken from the marinade and thread onto skewers. Season with additional salt and pepper.
  6. Place skewers on the preheated grill and cook until chicken is cooked through, about 12 minutes, turning occasionally. Remove from grill and take meat off of the skewers into a large bowl. Top with reserved marinade and toss to coat the meat.
  7. Butter the rolls and fill with Spiedies.
  8. Drizzle with juices if desired.


I love Buffalo everything. Even the Bills! Of course it started with chicken wings but those flavors are so good in other preparations. I got the idea to do a buffalo chicken burger after I watched Rachel Ray do “Chicken Patty Parmesan.” If you can make chick parm burgers, why not a buffalo chicken burger? There are a couple of tricks to making chicken or turkey burgers stay together on the grill. One is you need some kind of “binder” – in this case dried bread crumbs and the butter in the buffalo sauce. The other is a really hot grill or frying pan to sear the burger quickly so you can actually flip it.


1 lb ground chicken breast

3 tablespoons seasoned bread crumbs

½ cup blue cheese crumbles or 2 tbs parmesan if you’re not a fan of blue cheese

3 tablespoons buffalo wing sauce, plus more for drizzling (Recipe to follow)

3/4 teaspoon salt

1/2 teaspoon pepper

Ranch or blue cheese dressing


Preheat your grill or skillet to high. If you’re grilling, let your grill pre-heat for about 20 minutes.

In a large bowl combine the ground chicken, bread crumbs, salt, pepper, seasoning, cheese, and buffalo wing sauce. Mix until just combined. Form into patties. I do either 3 large (1/3 pound) patties or 4 medium (1/4 pound) patties.

Grill or pan-fry patties until brown on both sides but not quite cooked through about 4 minutes on one side, 3 on the other. Remove from the grill or pan and wrap tightly with foil. Let rest for 5-10 minutes. The burgers will finish cooking, the cheese will stay inside the patties, and they will stay juicy if you do this.

To “flavor build,” spread more wing sauce on the bottom bun, dressing of your choice on the top, burger in the middle. You can also top with lettuce, tomato, and onion.


It’s really just 1 part butter, 1part hot sauce. That’s the classic Buffalo “hot” sauce. If you want it milder or hotter, just adjust the ratio.


1 stick of butter

8 tablespoons of hot sauce (Frank’s Red Hot is traditional)

2 chopped cloves of garlic (optional, not traditional but delicious)

Melt butter in a sauce pan. Off the heat, whisk in the hot sauce. Sauce is done!


Lasagna is the ultimate comfort food and is so easy to make ahead so you don’t have to do anything when it’s dinner time besides pop it in the oven. Have you tried to do other pasta dishes where you have splattering sauce…sloshing boiling water…and everything needing to go together at the last minute? It’s not so much fun. But lasagna you can make ahead of time…even months ahead of time…and just bake when you’re ready to eat. And it’s easy to multiply the recipe to feed tons of people so easily. I love this recipe. It’s similar to your traditional lasagna but a couple of ingredients (spoiler: sausage and goat cheese) add so much flavor.


2 tbsp. olive oil

1 cup chopped onion

2 garlic cloves, minced

1 lb. mild Italian turkey or pork sausage, casings removed

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

1 tsp. dried oregano

1/4 cup chopped fresh parsley, divided

1/2 cup chopped fresh basil

1 ½ tsp. Kosher salt, divided

1/2 tsp. red pepper flakes

1/4 tsp. fresh black pepper

8 oz. dry lasagna noodles

15 oz. ricotta cheese

4 oz. log of goat cheese

1 cup grated Parmesan cheese, plus 1/4 cup for the top

1 egg, lightly beaten

1 lb. shredded mozzarella

Splash of starchy pasta water.


Heat olive oil in a large pot. Add the onion and cook for 5 minutes over medium heat until cooked. Add the garlic and saute until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook gently for five minutes or so, until just browned.

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, oregano, red pepper flakes, and 1 teaspoon of salt. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened a bit.

Fill a large rectangular baking dish with very hot tap water. Add the lasagna noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain most of the water but take care to leave a splash (1/4 cup or so) in the bottom of the baking dish. This will help the noodles to cook fully when baking and to thicken the sauce.

Place the noodles on a cutting board or baking sheet until ready to assemble the lasagna.

In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat the oven to 375 degrees F if you’re ready to bake now.

Spoon a bit of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce and pasta water over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/2 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.

At this point you can wrap the lasagna with plastic wrap, then foil and place in the fridge if you’re going to bake later in the same day. Or freeze for up to three months. Thaw frozen lasagna for 24 hours in the fridge before baking.

Bake, covered, for 45 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes if you like crispy edges. Rest for 15-20 minutes before serving.


This is my version of an Ina Garten (Barefoot Contessa) recipe. I say quite literally that watching her show on Food Network and cooking from her books has increased the quality of my food dramatically. You can tell she tests her recipes A LOT and they do work. Ina has two or three genius recipes where you bake shrimp with different flavors and just eat the dish with bread. Another one is “Baked Shrimp Scampi.” It’s so much more fun when you’re preparing a casual dinner to not even have to worry about making pasta. Just make a great saucy dish and serve it with bread. Here’s another great one that follows this playbook.


4 tablespoons good olive oil, divided
1 ½ cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
¼ cup dry white wine
1 (14 ½-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon red pepper flakes
1 ¼ pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup panko bread crumbs
3 tablespoons minced fresh parsley

Basil leaves, torn
1 teaspoon grated lemon zest
2 lemons


Preheat the oven to 450 degrees.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof

skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender and a bit browned. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato-mixture in the

skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 10 minutes, until the shrimp are cooked and the bread crumbs are golden brown.

Squeeze the juice of 1 lemon over the shrimp. Tear basil leaves by hand and scatter on top.

Serve hot with crusty bread and a lemon wedge.


Spicy Watermelon Margaritas

My friend Tamo (radio superstar on DC101 in Washington, DC) posted a version of this on her Instagram story a while back and I couldn’t stop thinking about it. Frozen chunks of watermelon in a margarita? Will there be any flavor? I will often buy fresh fruit of different types and not get through all of it before it gets over-ripe. Good news is you can pop that mushy fruit in the freezer and use it to make smoothies or MARGARITAS! The recipe below makes a whole blender…or four huge margs.


4 cups of frozen watermelon chunks (other frozen fruit like pineapple or peaches can sub in beautifully)

2 cups of ice

1 cup (12oz) of decent silver tequila…don’t give yourself a headache with the cheap stuff

¼ cup triple sec or other orange liqueur (such as Cointreau or Grand Marnier)

1 tbs of agave or honey

½ serrano or jalapeño pepper (more if you want it extra spicy)

A couple of pinches of salt

All ingredients go in the blender and puree for at least 60 seconds for a frothy cold tequila treat. You can leave the salt out and do a salt rim on your glass if you prefer but I do it this way for convenience.


Spice-Rubbed Pork with Grilled Citrus

I am definitely listening to you and one of your requests was a healthy dinner that actually tastes good. This one is so easy – big flavor, minimal cleanup, and together in 10-15 minutes. In fact, this dinner is so simple to put together, I let Ben do it for the video. The spice rub is actually very similar to one I use with grilled salmon. And grilling citrus like lemons or oranges (or in this case, both) is a way to create a simple sauce that is a little bit more special than just squeezing a raw lemon. For the sides, we did steamed snap peas but you could substitute any simple green vegetable and roasted cauliflower. It’s amazing how roasting cauliflower can give it flavor and make it so satisfying you don’t miss the potatoes. And I LOVE potatoes.


One loin of pork or two pork tenderloins
Head of cauliflower, de-cored and cut or broken into florets
Spice rub (recipe to follow)
Lemons and oranges cut in half through the middle.
Olive oil
Kosher salt and black pepper

Preheat grill for indirect grilling or preheat oven to 375 farenheit. Make the spice rub. Toss cauliflower with olive oil, salt, and pepper (and other seasonings you like such as garlic powder) and spread out on a sheet pan. Set aside.

Rub the spice mixture on the pork. You can do this up to a day in advance to let the flavor get in the meat. When you’re ready to cook, drizzle with olive oil, and sprinkle liberally with salt. Check the package on your pork and if it has salt added, you can be a little lighter with your seasoning.

If grilling, sear the fat side of the pork over the direct flame, then put the loin(s) on the part of the grill without a flame underneath. A pork loin will probably take 35-45 minutes, pork tenderloin 20-30 minutes depending on size. If you’re roasting in the oven, the times will be about the same. Toward the end of the grilling, place lemons and oranges cut side down over the open flame for about 3 minutes.

 Check pork with a meat thermometer and remove at 155 farenheit, tent with foil.

While the pork is resting, roast the cauliflower for about 15 minutes until golden brown and crispy.

When ready, squeeze grilled citrus over the roast and serve with the cauliflower and vegetable or green salad.

Spice Rub:

1 tsp dried thyme
½ tsp garlic powder
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp Aleppo pepper or chipotle chili powder
1 tsp orange zest
1 heaping tbs brown sugar

Combine all ingredients in a small bowl. Double or triple the recipe if you want to keep some on hand.


Baked French Toast

I love French toast. My dad made it for my brother and I when we were kids and he would do it the traditional way – slice by slice. I’ve done that too, using Martha Stewart’s recipe and it is delicious. But if you have a bunch of people coming for brunch, it’s very tedious. This baked version you can make ahead and throw in the oven while your friends and family enjoy a brunch cocktail.


Butter, for greasing the dish
1 loaf brioche or other white bread
8 whole eggs plus one egg yolk
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
2 ½ tablespoons orange liqueur, such as Grand Marnier (optional)
1 ½ teaspoons orange zest (approximately the zest of one orange)
½ teaspoon nutmeg
¼ teaspoon kosher salt


Grease the baking pan with butter or spray with cooking spray . Tear the

bread into chunks, or cut into cubes, and evenly distribute in the pan. Whisk together the eggs, egg yolk, milk, cream, granulated sugar, brown sugar, vanilla, nutmeg, salt, and Grand Marnier (if using…but it is delicious…so please use). Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (up to overnight).

When you’re ready to bake the French toast, preheat the oven to 350

degrees F. Bake for 45 minutes to 1 hour, testing occasionally with a toothpick. You want the custard set (so the toothpick comes out clean) and the top crunchy and brown.

Serve it up. Top with butter and warm maple syrup. You can add blueberries or strawberries if you like.

Mac and Cheese


This is my all-time most requested recipe. A close second is the “Italian Mac and Cheese” that I will share soon. There are so many different ways to make mac and cheese, I call this version “Yankee Mac and Cheese” because it uses a white sauce with flour and butter instead of eggs or evaporated milk. It’s a bit fussy to make the roux and mix in the flour but the results are worth it. Also, you can mess around with the cheeses and seasonings. One thing I do strongly recommend is grating your own cheese rather than using the pre-shredded. I have made this so many times both ways and grating your own really does have more flavor in the end.

1 box (16oz) elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
8 ounces Gruyere, grated (2 cups) or Parmesan (1/2 cup)
12 ounces extra-sharp Cheddar, grated (4 cups) I use Cabot Seriously Sharp
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
2 teaspoons kosher salt
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Add the macaroni to boiling salted water (about a tablespoon added after the boil). Cook according to the directions on the package, 6 to 8 minutes. Drain well. If you’re going to make ahead and bake just before dinner, rinse the noodles to cool them off.

Meanwhile, heat the milk in the microwave for 5 minutes at 50 percent power. You don’t want it boiling, just warmed up a bit. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a wooden spoon. While stirring, add the milk and cook for a minute or two more, until thickened and smooth. Use a whisk to smooth out lumps if you need. Off the heat, add the Gruyere, Cheddar, 2 teaspoons salt, pepper, cayenne pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on top.





Whether you’re whipping up an easy breakfast or brunch for a crowd, meal-planning for the week, or need a nibble for cocktail hour, a frittata is a great option. It’s really a big, baked omelette. And you can really get creative with what you put in it. Here’s a good basic recipe:


2 tbs butter
8 large or extra large eggs
2 egg yolks
½ cup milk or heavy cream
1 cup gruyere or swiss cheese, grated
½ cup parmesan cheese, grated
1 cup deli ham, chopped
1 cup cooked broccoli, chopped
½ tsp smoked paprika
¼ tsp black pepper
½ tsp salt

Heat the oven to 350 degrees F.

Melt butter in a 12 inch ovenproof skillet over low heat. Whisk together the eggs and milk or cream. Then stir in the rest of the ingredients.

Pour the egg mixture into the skillet and place into the oven. Bake until the frittata is browned and puffed, about 30 minutes. Check the center with a toothpick. If the toothpick comes out clean, it’s done. Serve hot, room temperature, or even right out of the fridge.

Crockpot Chicken


I don’t know why I fell out of love with my Crock Pot? I cooked in it CONSTANTLY when I was just out of college. So many cans of “cream of…” soup were dumped in that thing! But then I forgot about it and got an “Instant Pot” (the newer, fancier, upgraded version of the ol’ Crock). I’ve since given away that Instant Pot. I hated that when you pressure cooked you couldn’t check your food or SMELL anything that was cooking. Not for me…so now I’m back to the humble Crock Pot. My particular version was purchased at Ollie’s for $15 and it is doing great! Here’s an easy comfort food recipe that you can use to fall back in love with your Crock.


Olive oil
8 bone-in chicken thighs
1 tsp salt
½ tsp pepper
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder (optional)
1 (10 1/2 ounce) can cream of mushroom soup
16 ounces fresh mushrooms, sliced
1 cup wine, chicken broth, or combination
1 bunch asparagus, chopped into bite-sized pieces.
½ box orzo or other small pasta shape

Pre-heat grill to high.

Drizzle olive oil over chicken thighs and mushrooms sprinkle them with salt, put on a hot grill turning pieces until they are browned all over. Remove from grill.

Add chicken, remaining salt, pepper, lemon pepper, garlic powder (optional) and paprika, then place in the crock pot.

Top with mushroom soup and wine (or broth) and stir together.

Cook on high 4 hours or low for 7 hours. Add asparagus and orzo. Cook for another 30 minutes or until pasta is just cooked.