Guest Blog III: Brown Butter Pumpkin Couscous Stuffed Mini Pumpkins with Apples and Dates

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Rev up your tastebuds for this delicious brown butter pumpkin couscous from our final guest blogger in the fall challenge, “My Lover’s Kitchen” Made with pumpkin puree, apples, and dates cooked in a pumpkin shell. You can see why Katie and Claudio are one of my favorite Instagram favorites!

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Cornbread Stuffed Chicken Breast

A perfectly roasted chicken breast stuffed with a homemade cornbread stuffing, fresh herbs, and a delectable bourbon glaze.


I haven’t made this dish for some time, but I knew when I was asked to come up with some recipes that used bourbon I had to include this wonderful bourbon glaze. A delicious glaze that turns simple chicken into an elegant dish great for entertaining. The chicken is tender, the juices drip through the stuffing adding another dimension to the stuffing and the glaze…OMG! The glaze gives it deep rich tones. Beware your eyes might roll back in your head as you savor every bite. YUM!

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Pork Chops and Apples


A beautiful fall dish that steps up to the Fall Challenge. Today’s recipe is a classic favorite: pork chops and apples. This is one of my favorite midweek dishes. It’s low maintenance, cooks up under 30 minutes, and offers a juicy meat with tangy undertones. The addition of herbs gives it a savory thrill on the side.

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Bourbon Beef Tips


I’m cooking with bourbon tonight, I might even add a little to the food, (as borrowed from W.C. Fields). Adding bourbon to beef is one of my favorite things to do. The bourbon adds an additional layer and brings out the flavors in beef. Note that I keep repeating beef. Darker spirits do better in darker meats like beef or pork. If cooking with chicken and fish stick with wine or lighter alcohols.

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Tailgate Chili


There are certain things that just go together. You can’t say one without thinking about the other. Fred Astaire and Ginger Rodgers, Peanut Butter and Jelly, Tailgates and Chili. This rich bean version is simmered in spicy flavors and cooks into a deep red stew. Thick, hearty, and delicious. It travels well and finishes cooking in a crockpot at the tailgate.

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