Twice Baked Breakfast Potatoes

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 sliced cooked thick cut bacon
4 medium eggs
½ cup shredded cheddar
thinly sliced chives
salt and pepper to taste
Preheat oven to 400˚F.
Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
Add 1 slice of bacon to each half and top with a raw egg.
Place potatoes onto a baking sheet and return to the oven.
Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

Beef and Broccoli Ramen Stir Fry

  •  3-3 oz packages Ramen noodles, seasoning discarded
  • 1 lb broccoli, cut into 6 cups florets
  • 2 Tbsp olive oil
  • 1 lb flank steak, or top sirloin, thinly sliced (I used top sirlion)
  • 2 tsp sesame seeds
  • 2 Tbsp green onions, thinly sliced, optional garnish


  • 1 tsp fresh ginger, peeled and grated
  • 3 cloves garlic, grated (2 tsp)
  • 6 Tbsp low sodium soy sauce
  • 1/2 cup warm water
  • 3 Tbsp light brown sugar, packed
  • 1 1/2 Tbsp corn starch
  • 2 Tbsp sesame oil
  • 1/4 tsp black pepper

Fill a medium saucepan with water and bring to a boil. Add ramen noodles and cook 3 minutes, breaking them up with a spatula. Drain and rinse with cold water and set aside. In a large measuring cup or bowl, combine all sauce ingredients and stir to dissolve the sugar. Place a large heavy skillet over medium heat. Once skillet is hot, add 1 Tbsp oil, 6 cups broccoli and 2 Tbsp water. Cover with lid and sauté for 4 minutes, stirring occasionally until crisp tender. Transfer broccoli to a separate dish.Increase to medium high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through then reduce heat to medium low.Re-stir the sauce if it has separated and add to the pan and simmer 3-4 minutes, stirring occasionally. It will thicken. Return broccoli to the pan along with the cooked noodles and stir or toss to combine and coat the noodles in sauce. Add 1 to 2 Tbsp water to the sauce to thin if desired. Serve garnished with sesame seeds and chives

Fiesta Chicken Casserole

2½ cups uncooked rotini pasta
1 cup sour cream
1 cup salsa
1 packet mild taco seasoning
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 small can diced green chilis
1 can (15 oz) corn drained
1 can (15 oz) black beans drained & rinsed
2½ cups cooked chicken
2 cups shredded cheese
chopped fresh cilantro

Heat oven to 350°. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
Cook pasta, to al dente, according to package directions.

While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder in a large mixing bowl.
Drain the pasta (do not rinse) when it’s done cooking and add into the sour cream mixture. Stir to combine.

Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
Take the tin foil off and let cook an additional 5 minutes.

Garnish with sour cream, tomato, chopped cilantro, and avocado slices if wanted

Mediterranean Quinoa Salad

for the salad
1 cup uncooked Quinoa, prepared by package instructions and cooled

1 large english cucumber, chopped

1 package cherry tomatoes, halved

1/2 red onion, finely chopped

1 red bell pepper, chopped

1 container crumbled feta

1/3 cup chopped fresh parsley

for the dressing
1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tsp honey

1 clove garlic

minced salt and pepper to taste

1/2 tsp crushed red pepper flakes

1 tsp oregano
In large bowl, combine all salad ingredients.  In small bowl combine dressing ingredients, whisk well.  Pour dressing over salad mixture and toss until salad is coated. 

Blueberry Brie Grilled Cheese Sandwich

Blueberry Brie Grilled Cheese Sandwich

3 tsp butter, softened
2 slices Dempster’s Honey Wheat bread
1/8 cup Brie, sliced
3 tsp blueberry pie filling

Spread butter on one side of each slice of bread. On the non-buttered side, add toppings and cover with other slice of buttered bread. The buttered side should be facing outwards. Heat a skillet to medium-high heat. Grill each side for 2 to 3 minutes or until desired doneness is reached. Cut in half and enjoy hot!

Cheddar and Ham Scones

Cheddar and Ham Scones

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup light brown sugar, packed
1 stick unsalted butter, cold and cut into tiny pieces
1 large egg, at room temperature, beaten
1/2 cup plain full-fat yogurt
2 tablespoons whole Milk
4 ounces cheddar cheese, shredded
4 ounces ham, diced
1/3 cup scallions, chopped

Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened. Add in the cheese, ham, and scallions and gently fold them into dough with a spatula. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. Add a little extra ham, cheese, and scallions on top of each scone before baking. Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool for 5 minutes on the tray, then serve warm.

Bourbon Chicken

Bourbon Chicken

4 large chicken breasts chopped into bite sized pieces and patted dry
2 tbsp sesame oil
½ tsp pepper
½ tsp onion powder
¼ cup apple juice or bourbon if you have on hand
¼ cup ketchup
½ cup soy sauce
¼ cup water
2/3 cup brown sugar
½ tsp ground ginger
3 tsp minced garlic
1 tbsp cornstarch
1 tsp cornstarch
1/4 cup green onions sliced

Chop chicken breasts into bite sized pieces and pat dry with a paper towel. Toss chicken in a large bowl with 1 tbsp cornstarch. In a large skillet over medium heat, add sesame oil. Add chicken and cook until no longer pink. Drain all juices from pan. Return skillet to stove and continue to cook chicken over medium heat until the chicken is browned. In a medium bowl, combine pepper, onion powder, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, water, and 1 tsp cornstarch. Whisk together. Once chicken is browned, add your sauce mixture. Using a spoon, deglaze the bottom of the pan and make sure to get all of the browned bits up and off of the bottom of the pan. Bring sauce to a boil. Once the sauce is boiling turn heat down to low and allow to simmer 5-7 minutes, stirring often.
Once sauce is done simmering, remove from heat and allow to sit for 5 minutes to thicken. Serve over rice with steamed broccoli.

Banana Bread Brownies with Brown Butter Icing

Banana Bread Brownies with Brown Butter Icing

2 eggs
3 bananas, mashed
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk

Heat oven to 375°F. Grease a 13 x 9 inch pan. For the brownie, In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 25 minutes or until golden brown. Cool slightly and frost with frosting. For frosting, Heat butter in a large saucepan over medium heat. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula. Cool completely before cutting.

Creamy Springtime Penne, Ham & Asparagus

Creamy Springtime Penne, Ham & Asparagus

2 cups penne pasta, cooked al dente
1 lb fresh asparagus, ends removed and cut into 1-inch pieces
1 large onion, chopped
half red bell pepper, cut into very thin strips
1/4 cup butter
1/2 pound fully cooked ham, cut into bite size cubes
1 cup heavy whipping cream
1/3 cup grated parmesan, extra for sprinkling
salt and pepper to taste
1/2 cup frozen green peas, thawed

In large skillet, melt butter and saute onion for a few minutes, add asparagus and red bell pepper and cook until crisp/tender. Add the ham, cream, parm, salt and pepper. Mix well. Bring to a boil, reduce heat, add peas and simmer a few minutes, stirring occasionally. Serve topped with extra parm.

Slow Cooker Irish Stew

Slow Cooker Irish Stew

2-3 pounds beef chuck roast, cut into 1-in. cubes
1/3 cup plus 1 tablespoon all-purpose flour, divided
3 tablespoons olive oil,
1 large onion, chopped
3 garlic cloves, minced
4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
3 medium potatoes, peeled and cubed
2 medium carrots, cut into 1-in. pieces
2 medium parsnips, cut into 1-in. pieces
2 stalks celery, sliced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 cup frozen peas
2 tablespoons water

Preheat slow cooker on low and heat a skillet over medium-high heat. Toss the meat with 1/3 cup of flour, salt and pepper until coated. Once the skillet is hot, brown the meat with olive oil. When it’s browned, remove from the pan with a slotted spoon and set aside. In the same pan, saute the onions and garlic for a minute or two. Add a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. Add the meat and the onion, garlic and broth mixture to slow cooker. Then stir in the potatoes, parsnips, carrots, seasonings, Worcestershire sauce and beef broth. Let the stew cook on low for 8 to 10 hours. With 30 minutes left to cook, add the peas. Also mix 1 tbsp flour and 2 tbsp water, add to stew and mix well. Turn slow cooker to high for final 30 minutes. enjoy!!