Shoyu Chicken


1/2 cup - 1 cup soy sauce

Shoyu Chicken
6 boneless chicken thighs
1/2 cup soy sauce


Marinade chicken thighs in soy sauce for several hours, up to overnight.
Place the thighs into a pan and discard the used soy sauce.
Pour in 1/2 cup of fresh soy sauce.
Cook the chicken over medium heat, covered, for 45 minutes flipping every 10 minutes.

Cranberry Sauce


1 quart cranberries
1 cup white sugar
1 tablespoon lemon juice
1 cup orange juice, divided


Cook the berries until they start to pop, add sugar and lemon juice, stir until well combined.
Add half of the orange juice, 1/2 cup, to the berries. Stir occasionally and cook until all of the berries have popped and started breaking down.
If the mixture thickens too much while cooking, or if you prefer a more liquid sauce, add the remaining orange juice.
If you want a smoother sauce with some cranberry pieces still in it, mash it down to your liking.
For a smooth sauce, blend the sauce and pass through a sieve.
We mashed them and added a 1/4 cup of the orange juice after the initial 1/2 cup.

Cranberry Pistachio Cheese Log


Cheese Log
8 oz cream cheese
1 tablespoon honey
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon

Cranberry Pistachio Coating
1 1/4 cups fresh cranberries
1 cup shelled pistachios
Drizzle of honey


Add softened cream cheese to a mixing bowl and stir in thyme, rosemary, salt, pepper, ginger, and cinnamon.
Roll into a log and place in the freezer for 20 minutes.
Add cranberries and pistachios to a food processor.
Process until chopped finely.
Remove cream cheese from the freezer and roll cheese log in cranberry pistachio mixture.
Place on a plate and add the desired remaining of the mixture to the top of the cheese log.
Drizzle with honey and serve with crackers.

***To spice up this recipe add a jalapeno or two to the cranberry pistachio coating.

Sweet Potato Fries

2 large sweet potatoes
Olive oil
Salt and pepper

Preheat oven to 450°F.
Toss sweet potatoes in olive oil, salt, and pepper.

Arrange sweet potatoes in a single layer.
Bake at 450°F for 15-20 minutes.

Chicken Noodle Soup


2 large chicken breasts
3 tablespoons olive oil
2 large carrots, sliced
1 medium yellow onion, diced
2 garlic cloves, minced
64 ounces (8 cups) chicken broth, more if desired
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
12 ounces wide egg noodles
salt, to taste


Heat one tablespoon of olive oil in a frypan over medium heat.
Cook chicken breasts until they reach an internal temperature of 165 F on the side while preparing the rest of the soup.

In a large dutch oven or stockpot, add two tablespoons of olive oil and heat over medium-high heat.
Add the carrots, onions and sautee for 6-7 minutes.
(If you wanted to add a stick of celery to the recipe this is where it would be added in)

Add the garlic and saute for another couple of minutes.

Add the chicken broth, bay leaves, thyme, oregano, and pepper.
Bring to a boil.
Gently boil for about 5 minutes.

Add the egg noodles and boil the mixture for 10 minutes,
or until the noodles are soft and cooked through.

After the cooked chicken has had time to rest after reaching an internal temperature of 165 F.
Cut into pieces and add to the soup.
Serve warm and add more broth or water if the level is too low for your liking.
Salt, to taste.

Optional toppings are a tablespoon of lemon juice and fresh chopped parsley.

Apple Galette

1 1/4 cup flour
1 teaspoon salt
1 teaspoon sugar
1 stick cold butter
2 apples
cinnamon and granulated sugar
1 egg
honey, if desired

For the crust:
Mix 1 ¼ cup flour with 1 teaspoon salt and sugar. Cut in 1 stick of cold butter to the dough and add in just enough ice-cold water to bring the dough together, a few tablespoons. Wrap the dough in plastic wrap and chill for about an hour. 

For the apples:
Slice 2 apples, and layer in a bowl with sugar and cinnamon. Cover and place in the fridge until needed.

Roll out the dough to the desired size, I trimmed the edges with a sharp edge for a clean look. Using a bench scraper I marked about 1 inch in from each edge to note where to place the apple slices.
Layer the apple slices and drizzle with honey. 
Pull over the edges and pinch lightly to seal. I cut out some small stars to decorate the crust. Beat an egg with a little bit of water and brush the pastry. Bake at 350°F for 30 - 35 minutes until the crust is baked through and golden brown. 

Breakfast Nachos


1 pound of cooked beef
(we use leftover bbq)
1 pound frozen potato nuggets
2 eggs, scrambled
1/2 cup diced red bell pepper
1/2 cup shredded cheese
Top with chopped green onions


Bake potato nuggets on a baking sheet according to package instructions.
Evenly layer the beef across the potato nuggets, then the scrambled eggs, red bell peppers, and shredded cheese.
Return to the oven for about 10 minutes or until the beef is heated through and the shredded cheese is melted.
Garnish with green onions.

Sausage Gravy

1 pound breakfast sausage
1/4 cup flour
2 1/2 cups milk
salt and pepper, taste

Cook sausage over medium heat for 7-9 minutes or until thoroughly cooked, stir frequently.
Stir in flour.
Pour in milk slowly, bring to a boil and cook until the gravy thickens, stirring constantly.
Take the heat down to a simmer and cook for 2-3 minutes.
Season to taste with salt and pepper.

Roasted Curried Cauliflower and Brussels Sprouts

1 head of cauliflower, cut into florets
16 oz Brussels sprouts, cut in half
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons curry powder

Preheat oven to 400 F.
Combine cauliflower, Brussels sprouts, and olive oil in a large bowl.
Mix together to evenly coat the vegetables with oil.
Add the salt, pepper, and curry powder.
Toss together.

Cover baking sheet with foil for easy cleanup.
Spread seasoned vegetables evenly across the baking sheet.
Roast to 20-25 minutes or until golden brown, stirring halfway.

Chicken and Broccoli Casserole

1 head of broccoli, cut into florets
3 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds chicken breast, cut into chunks
1/2 cup french onion dip
1 cup chicken stock/broth
1/2 cup panko bread crumbs
1/2 cup Italian mix shredded cheese
salt and pepper, to taste

Preheat oven to 400 F.
Bring a saucepan of lightly salted water to a boil.
Add broccoli and cook for 5 minutes.

Melt 2 tablespoons of butter in a pan.
Add the onion and cook for 3 minutes, until soft.

Add the chicken and cook for 10 minutes.

Layer the broccoli, onion, and chicken in a casserole dish and season with salt and pepper.

In a small saucepan, melt 1 tablespoon of butter and stir in the breadcrumbs.
Mix in the cheese and stir until melted.

Pour the chicken broth/stock and french onion dip over the chicken and vegetables.
Mix together.

Sprinkle the breadcrumb and cheese mixture over the top of the casserole dish.

Place the dish on a baking sheet into the preheated oven.
Bake for 25 minutes, until golden brown and bubbling.