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Serves 4-6

  • 1 can pineapple chunks
  • 1/4 red pepper
  • 1/4 red onion
  • 1/2 of a whole jalapeño (seeded)
  • 1/2 cup cilantro
  • Tortilla chips
    1. Combine all ingredients into a blender or food processor and mix to desired consistency.
    2. Serve with tortilla chips.


Serves 6-8

  • 1/4 cup soy sauce
  • 1/3 cup Dijon mustard
  • 1 & 1/2 Tbsp red wine vinegar
  • 3 Tbsp worcestershire sauce
  • 1/2 cup olive oil
  • 2 Tbsp molasses
  • 3 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1 & 1/2 to 2 lbs skirt steak
    1. Combine all ingredients and let marinate in the refrigerator for 3 hours to overnight.
    2. Remove meat from marinade and grill to desired temperature. *Medium Rare is about 5 minutes per side.*
    3. Allow steak to rest for a few minutes before slicing against the grain.


Serves 6

  • 4 medium peaches, pitted & cut into 3/4 inch slices
  • 6 Tbsp olive oil
  • 6 oz prosciutto
  • 8 oz burrata cheese, cut into 8-10 pieces
  • 6 cups arugula
  • 10-12 large basil leaves
  • 3 Tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
    1. Heat your grill to medium heat. Brush the peaches with olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates. Flip over and continue grilling for another 4-5 minutes or until the peaches are fork tender.
    2. Remove the peaches from the grill and set aside while you assemble the salad.
    3. Place the arugula in bowl or on platter. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.
    4. Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.


Serves 6

  • cherry tomatoes
  • fresh basil
  • fresh mozzarella balls
  • 1/4 cup balsamic vinegar
  • toothpicks or small skewers
  • course salt & fresh ground pepper (to taste)
    1. In a small saucepan, bring balsamic vinegar to a boil, then lower heat and allow to simmer until it has thickened into a syrup consistency. Allow to cool.
    2. Stack cherry tomatoes, fresh basil and mozzarella balls, in any order, on skewers.
    3. Plate and drizzle skewers with the cooled balsamic reduction sauce.
    4. Top with course salt and fresh ground pepper (if desired).


Makes 24(?) or so.

(Really depends on how big...or small you think "1 inch" is)

  • 1 (8 oz) package cream cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 (18.25 oz) package yellow cake mix
  • 1/2 cup powdered sugar
  • Festive sprinkles (optional)
    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a medium bowl, cream together the cream cheese and butter.
    3. Stir in the egg and vanilla extract.
    4. Add cake mix, and stir until well blended.
    5. Roll dough into 1 inch balls and then roll the balls into the powdered sugar.
    6. Place balls 1 inch apart onto an ungreased cookie sheet.
    7. Bake for 10-13 minutes.
    8. (optional) While still warm, top with festive sprinkles.
    9. Remove warm cookies from baking sheets to cool on wire racks.