Traditional Cordon Bleu is baked in the oven with individual breasts stuffed and breaded. This modification of the recipe is great for summer grilling. Its filling but still has a light and refreshing taste for summer dinners. The Dijon Cream Sauce would work for a number of grilled chicken dishes.

There are times I absolutely just need a potato knish. They go great with sandwiches, make great appetizers, and generally are awesome. They can be hard to find made well, so this recipe lets you make them and freeze them in smaller batches that you can defrost and bake in smaller amounts.

I’ve been working with my Bagel Recipe for a while now but sometimes want to tackle something just a bit different. Enter the Bialy. Similar texture but a different taste. They aren’t boiled, are a little flatter and are sort of a mix between english muffins and bagels. These are best done with an overnight
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This makes a great dessert at any time. Its also a great use of egg whites, especially if you are making my Béarnaise Sauce.

I’ve been making this for a bit, its super easy. I often double it for the 5 of us or for guests. Doubling gets 4 egg whites which makes for a nice Pavlova.

This little recipe combines the richness of a Saltimbocca with a really nice pan sauce.

Much like shrimp scampi, this is the greek version which has feta and a little red pepper.

This makes a great easy quick dinner and serves nicely with white, brown or cauliflower rice.