1. Combine all ingredients in a food processor or blender.
2. Blend for about 10 seconds or until smooth. Taste and adjust seasonings – salt, pepper, anchovy paste (this has points, be careful how much you use)
3. Store in refrigerator, chill for 30 minutes before using.

1. Flatten chicken to 1/4 inch thickness.
2. In a shallow dish, combine the egg, 1 Tbsp wine, 1 Tbsp lemon juice, garlic and hot pepper sauce.
3. In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
4. Coat chicken with flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture.
5. In a large non stick skillet, heat oil and brown the chicken breasts for about 3-5 minutes on each side or until cooked through.
6. Remove and keep warm.
7. In the same pan, melt butter, add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered until the sauce is reduced by a fourth. Drizzle over chicken.
8. I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.

Turkey Sausage

1. In a small bowl, mix all spices

2. In a larger bowl, place ground turkey. Sprinkle seasonings over turkey and mix VERY WELL with hands until all the seasonings are distributed throughout meat.

3. Cook meat in a non stick skillet (I use a little oil or cooking spray also) until cooked through.

Muffin Assembly

1. Spray a 12 cup regular size muffin tin with non stick spray, set aside

2. Preheat oven to 350

3. In a large bowl, combine all ingredients and mix well.

4. Scoop into muffin tin

5. Bake at 350 for about 20 minutes.

6. Let cool, remove from tin. Can be refrigerated for 3 days or frozen. To reheat, thaw if frozen and microwave 15-25 seconds.

1. Season the salmon lightly with salt and pepper on each side.

2. Cook your salmon however you would like – on the grill, in a skillet or in the oven. Cook about 5-6 minutes on each side until the internal temperature reaches 140-145F

3. To make the sauce, melt butter in a small saucepan. Add the garlic and cook for about 1 minute. Whisk in the flour until blended and smooth.

4. Gradually add the half and half and reduce heat to medium low. Stir in the Dijon mustard and dill. Salt and pepper to taste. Serve over salmon.

1. In a small bowl, combine matcha powder and sugar substitute. Add boiling water and whisk until matcha and sugar are dissolved, Set aside

2. In another bowl, measure 2 Tbsp of aquafaba. Beat with an electric mixer with the whisk attachment on high until stiff.

3. Drizzle in/scrap in matcha mixture and whisk in on low until completely incorporated.

4. Pour milk over ice and to with matcha whip. Stir together, enjoy.

1. Flatten chicken to 1/4 inch thickness

2. In a shallow dish, combine the egg, 1 Tbsp wine, 1 Tbsp lemon juice, garlic and hot pepper sauce.  

3. In another shallow dish, combine the flour, parmesan cheese, parsley and salt.

4. Coat chicken with flour mixture, shake off excess, dip in egg mixture, then coat again with flour mixture.

5. In a large non stick skillet, heat oil and brown the chicken breasts for about 3-5 minutes on each side or until cooked through. Remove and keep warm.

6. In the same pan, melt butter, add the remaining wine and lemon juice.  Bring to a boil.  Boil, uncovered until the sauce is reduced by a fourth. 

7. Drizzle sauce over chicken.

8. Top with capers (optional)

9. I like to serve the chicken over angel hair pasta and then drizzle the sauce on top of both the chicken and pasta.

1. Set pressure cooker to saute and let heat

2. Add in 1 Tbsp olive oil. Brown roast on all sides

3. Add beef broth and pepperoncini juice to pressure cooker

4. Sprinkle ranch and au jus seasoning packets on top of roast.

5. Place peppers on and around roast

6. Dot butter on top.

7. Close the pressure valve and set pressure cooker to high pressure and cook for 45 minutes.

8. When done, let natural release for 20 minutes.

9. Remove from pot and shred, removing any visible chunks of fat from the roast.

10. Serve over mashed potatoes with juice (I strain the fat off the juice) or thicken juice to gravy

11. OPTIONAL: Heat juice in a saucepan to boiling, add in a slurry of 1-2 Tbsp cornstarch and 2 Tbs water until thickened.

1. If using bouillon cubes, crush cubes using a mortar and pestle or with a meat mallet

2. Add all ingredients to blender and blend for 30 seconds until completely ground and combined OR crush all ingredients together with mortar and pestle.

3. Store in an air tight container

4. To make au jus: measure 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium high heat for 15 minutes, until bubbly and thickened. To use as a seasoning measure out 4 1/2 tsp at a time to equal one package of au jus seasoning mix.

1. In a 2 quart saucepan, melt butter over medium heat. Add flour and whisk until bubbly. Whisk in broth, stir until boiling. Remove from heat; mix in yogurt and chilies.
2. Cover the bottom of a 9×13 baking dish with 1/3 of the sauce.
3. Quickly dip tortillas in water. Drain briefly and cut into 1 inch strips.

4. Scatter 1/2 of the tortillas over sauce, then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce.

5. Top with remaining tortillas, sauce and cheese.

6. Cover dish and bake at 400 until hot in center, 30-35 min. Sprinkle with green onion

1. Pour 1/4 cup water in your slow cooker then place roast in.

2. Sprinkle dry ranch and dry au jus seasoning over roast. Then put butter on top.

3. Add pepperoncini around the roast

4. Cook on low for 8 hours

5. Shred meat and serve with gravy