Watermelon-Arugula Salad with Jalapeno, Feta, Peanuts

3 Cups-Seedless Watermelon 1 Cup-Feta Cheese-crumbled, about 8 ounces 1 Each-Jalapeno Pepper-stem removed, halved, seeded and fine diced ½ Cup-Peanuts-kettle fried/fry roasted, chopped 1 Each-Green Onion-sliced thin 1 Tablespoon-Fresh Parsley-leaves only chopped fine 1 Tablespoon-Dijon Mustard 2 Tablespoons-Honey ¼ Cup-Orange Juice 2 Tablespoons-Lime Juice 2 Tablespoons-Olive Oil 2 Cups-Baby Arugula To Taste-Kosher Salt/Black Pepper Directions Square off watermelon by cutting …

Summer Peach Fool Jar

1 1/2 Cups-Fresh Peaches-halved, pit removed and rough cut 2 Cups-Heavy Whipping Cream ¼ Cup-Powdered Sugar ¼ Teaspoon-Almond Extract 2 Teaspoons-Lemon Zest 1 Loaf-Angel Food Cake-crumbled To Garnish-Chocolate-shaved/grated Pint Mason Jars-or rocks glasses Directions Chill bowl of stand-up mixer, or glass mixing bowl. Place peaches in a blender or food processor and puree until smooth. Place peach puree, heavy cream, …

Strawberries and Cream Jars

6 Cups-Fresh Strawberries-washed, stem removed, cut into quarters 3 Tablespoons-Granulated Sugar 1/2 Each-Fresh Lemon-juice of 1/2 teaspoon-Almond Extract 1 Loaf-Pound Cake-crumbled To Garnish-Vanilla Wafers 4 Pint-Mason Jars-or rocks glasses Whip Cream 2 Cups-Heavy Cream ½ Cup-Powdered Sugar ½ Teaspoon-Almond Extract Directions Place strawberries, sugar, lemon juice and almond extract in a mixing bowl, toss to coat. Place in refrigerator for …

Loaded Potato Salad

4 Pounds-Red Potatoes-cut into medium sized cubes 3 Ounces–Yellow Onions-1/2 of medium size, fine diced 2 Tablespoons-Kosher Salt ½ Teaspoon-Black Pepper 1 ½ Ounces-White Vinegar 1 ½ Ounces-Hot Sauce ½ Cup-Mayonnaise 1/8 Teaspoon-Cayenne 3 Ounces-Canola Oil 1 Pound-Bacon-sliced into strips, cooked and drained 1 Bunch-Green Onions-green tips sliced thin for garnish Directions Place potatoes into a stock pot and just …

Mustard & Pretzel Potato Salad

4 Pounds-Russet Potatoes-cut into medium sized cubes 4 Each-Green Onions-whites only, thin slice green tops for garnish 1/4 Cup-Mayo- 1/4 Cup-Sour Cream 1/4 Cup-Course Ground or Stone Ground Mustard 1 Tablespoon-White Vinegar To Taste-Kosher Salt/Black Pepper 1/8 Cup-Canola Oil 1 Cup-Pretzel-crushed Directions Place cut potatoes into a stock pot and just cover with water. Place on stove on high heat …

Texas Toast-Cheesy Patty Melt

1 Medium-Sweet Onion 2 Tablespoons-Olive Oil 1 Pound-Ground Beef {80/20} 1 Tablespoon-Chef Troy’s Spice Mix 3 Tablespoons-Ketchup 4 Slices-Havarti Cheese-thin slice 4 Slices-Cheddar Cheese-thin slice 8 Slices-Texas Toast To Coat-Dukes Mayo Directions Warm a non-stick pan over medium heat, add butter and melt. Add onions, toss to coat and cook, lowering the heat if necessary, until soft and golden {4-5 …

Salt and Vinegar Potatoes

2 Pounds-Russet Potatoes-cut into 1 inch cubes 1 Cup-White Wine Vinegar-plus a couple 2 tablespoons to taste. 2 Tablespoons-Unsalted Butter To Taste-Kosher Salt/Black Pepper To Taste-Chives-thin sliced Directions Add potatoes/vinegar to a pot and add just enough water to cover. Bring to a boil and cook until just tender. {insert tip of knife to gauge tenderness} When done, drain and …

Cheese and Pepper Pasta {Cacio e Pepe}

Kosher Salt ½ Pound-Spaghetti 4 Tablespoons-Unsalted Butter 1-2 Teaspoons-Fresh Cracked Black Pepper ½ Cup-Parmesan Reggiano ½ Cup-Pecorino Romano Directions Bring a large pot of water to a boil and add a few large pinches of salt. Return to a boil, add pasta, stir gently to separate and set timer for 8 minutes. Stir pasta occasionally to keep from sticking. Meanwhile, …

Spaghetti Carbonara

1/2 Pound-Pasta 3 Strips-Bacon-cut into thin strips 2 Cloves-Garlic-chopped 2 Tablespoons-Unsalted Butter 3 Each-Eggs-lightly beaten 4 Tablespoons-Parmesan-grated To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper 1/4 Cup-Frozen Sweet Peas–thawed in refrigerator Preparing the Dish Bring a large pot of water to a boil and add a large pinch of salt. Cook spaghetti for 8 minutes or until al dente, stirring frequently. While …

Chicken Involtini with Mushrooms & Sautéd Spinach

4 Each-Boneless Chicken Thighs-pounded slightly/fileted out to one thickness 4 Slices-Prosciutto-sliced thin 2 Cups-Arugula To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper To Coat-Extra Virgin Olive Oil 8 Ounces-Cremini Mushrooms-quartered ¼ Cup-White Wine 2 Tablespoons-Lemon Juice 1 Cup-Chicken Stock 2 Tablespoons-Unsalted Butter 2 Tablespoons-Flat leaf Parsley Spinach 2 Tablespoons-Olive Oil 2 Cloves-Garlic-sliced thin 4 Cups-Fresh Spinach To Taste-Kosher Salt/Black Pepper/Crushed …