• Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

  1 medium pineapple
• Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.

  1 medium bell pepper, 1 medium jalapeno, 1/2 cup cilantro, 1/2 cup red onion
• Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.

  1 large lime, kosher salt
• Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.

  tortilla chips

• Prep chicken: Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.

  3 pounds chicken breasts, 1/2 cup olive oil, 3 Tablespoons Worcestershire Sauce, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 Tablespoon sugar, 1 whole lime
• Cook chicken: Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 – 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
• Sauté veggies: Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.

  1 Tablespoon olive oil, 2 large bell peppers, 1 large onion, kosher salt and freshly ground black pepper

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

• Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).

  10 oz. plain Greek yogurt, 1/3 cup light mayo (2.5 oz), 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
• Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.

  I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.

  1/3 cup roughly chopped cilantro
• Chop (and de-seed) chipotle peppers. Use a sharp knife to roughly chop the chipotle peppers (and remove some of the seeds for less heat, if desired). Add to processor.

  2 Tablespoons chipotle peppers (in adobe sauce, seeds optional)
• Add lime juice and process. Squeeze the lime over the ingredients using a citrus press or your hands. Run the food processor until chipotle dressing is smooth and creamy.

  1 large lime (or more)
• Whisk or run food processor. Combine ingredients until smooth and creamy.
• Check consistency. Add cold water until you get your desired consistency. When I’m using this as a dressing, I add extra water. When I use it as a dip or a bowl topper, I add a bit less. Use whatever you need to work for the dish you’re making.

  cold water
• Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.

• Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza! (You can also purchase dough for this recipe.)

  1 pizza crust
• Make white sauce. In a small saucepan, melt the butter over medium heat. Add flour and whisk for a minute to let the flour fully absorb into the butter. Then add the milk and turn up heat slightly to bring it to a simmer. Let it thicken. Add the parmesan cheese, salt, and pepper – and stir until melted. Remove from heat.

  1 ½ Tablespoons unsalted butter, 1 ½ Tablespoons all-purpose flour, 2/3 cup 2% milk, 1/4 cup parmesan cheese, kosher salt and freshly ground black pepper
• Prepare toppings. Here is where you can get creative. We like to use whatever we have on hand. Try sausage, bacon, mushrooms, peppers, onions, etc.

  your choice of toppings
• Assemble pizza. Arrange the dough on stone or pan. You can roll it out thin or keep it thicker. Add the white sauce and smooth to all sides of the dough. Then add prepared toppings and mozzarella cheese. You can also add some extra parmesan cheese to the top.

  1 cup mozzarella cheese
• Bake or grill pizza at a high temperature. We use at least 475-500 degrees in the oven or at least 500 degrees on the grill. Pizza is done when the bottom of the pizza is nice and golden brown.

• Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (between 105-110 degrees F). Take a spatula, and stir it around a couple of times. Then let it sit for about 10-15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.

  1 Tablespoon yeast (9 grams), 2 teaspoons sugar (8 grams), 1 1/2 cups warm water (354 grams)
• Add olive oil. Then add the olive oil to the mixer and stir again.

  2 Tablespoons olive oil (28 grams)
• Add flour to desired consistency. Start by adding about three cups of bread flour and the kosher salt to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

  3 1/2 cups bread flour (455 grams), 1 teaspoon kosher salt (7 grams)
• Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl smooth side up, and cover it with a clean dishtowel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.
• Use dough for pizza crusts. Once the dough rises, it’s time to form it into desired shapes. This recipe should make about three medium-sized pizzas.
• Prepare for baking. Add the dough to your prepared pans or pizza stones by stretching it out with your hands or rolling it out with a rolling pin. Add desired pizza toppings to the dough.
• Bake. Bake pizza(s) in a preheated 500-degree oven (or a grill) until done (time varies according to the method). The bottoms should be slightly browned, and the tops a nice golden brown.

• Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
• Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
• Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.

  12 large eggs
• Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.

  1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
• Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.

  a sprinkle of smoked paprika

• Prep the broccoli by washing and cutting the broccoli heads into little florets. Discard the tough part and use only the tops of the broccoli heads.
• Cook the bacon. Toast the almonds. Slice the onion.
• Add all the salad ingredients in a large bowl and toss.

  10 cups broccoli , 2 cups matchstick carrots, 1/2 cup red onion, 1/2 cup low-sugar Craisins, 1/2 cup shredded cheddar cheese, 6 slices bacon, 1/2 cup slivered almonds
• Make the dressing by combining all ingredients in a mason jar – the olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt and pepper. Shake well.

  3/4 cup olive oil, 6 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 ½ Tablespoons dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
• Pour the honey dijon dressing over the broccoli salad an hour or two before serving. Or add to individual salads (if wanting the salad to last all week long).

• Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.

  1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
• Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.

  1/4 cup unsalted butter, 1 large egg
• Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency. 

  3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
• Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
• Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.

  1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
• Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
• Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
• Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
• Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
• Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
• Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.

  1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
• Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
• Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

• Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

  6 strips bacon
• Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.

  1 pound sausage
• Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.

  1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
• Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

  12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
• Prep bread. Butter one side of the bread. You can remove crusts if desired.

  7 slices old bread, 2-3 Tablespoons butter
• Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

  1-2 cups shredded cheddar cheese
• Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
• Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

• Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.
• Add garlic, ginger, and lemongrass. Then add the minced garlic and ginger, plus the lemongrass paste, and stir constantly for a minute or so. Add seasonings – the kosher salt, freshly ground black pepper, and turmeric – and stir again.
• Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.

  NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.
• Shred chicken. After removing chicken from the pot, let it rest for 10 minutes. Then either use two forks to shred chicken or use a mixer with paddle attachment to shred (my favorite method).
• Add couscous. Meanwhile, add the couscous to the pot and cook until al dente, about 10 minutes, over medium heat. (Be careful to avoid over-cooking.) Add additional seasoning as needed.
• Add the shredded chicken back. Then add the shredded chicken back to the pot and stir to combine.
• Finish. Add the frozen peas to pot along with some freshly squeezed lemon juice, if desired. Stir to combine.
• Serve. Serve chicken and couscous soup along with some saltine crackers or fresh bread.

• Activate the yeast. In the bowl of a large standing mixer, combine the yeast, brown sugar, and warm water (warmed to between 105-110 degrees F). Use a spatula to stir. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. 

  1 Tablespoon active dry yeast (9 grams), 3 Tablespoons light brown sugar (41 grams), 2 cups warm water (472 grams)
• Add butter. Add the melted butter and stir again with a spatula.

  1/4 cup unsalted butter (57 grams)
• Add flour to desired consistency. Attach dough hook to the mixer and add half of the flour and the salt. Start the mixer on low speed and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be quite firm and just a tad bit sticky.

  5 ¼ cups bread flour (682 grams), 2 teaspoons kosher salt (12 grams)
• Let the dough rise. Grease a large bowl with olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl and cover it with a clean dishtowel. Place the bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 45 minutes, depending on the temperature of your house and where you live.
• Shape pretzel buns. Use a clean working surface or baking mat, and spread a bit of oil on it. Divide the dough into 12 equal sections and then form them into smooth round shapes. Place each round on individual squares of parchment paper (to make it easier to add them to the baking soda bath). Let rest while you prepare the baking soda bath.

  NOTE: For this recipe, each dough round was about 100 grams. I find that using a digital thermometer helps to keep the rolls somewhat even in size.
• Prep. Preheat your oven to 425 degrees. Prep two sheet pans with parchment paper. Add water and baking soda to a large pot. Bring to a rolling boil.

  8 cups water, 1/2 cup baking soda
• Boil rolls in a baking soda bath. Gently place two rolls in the simmering water for 40 seconds, turning the buns over halfway through or just make sure both sides are being submerged. Then remove the dough with a slotted spoon shaking off excess water as you go. (I use paper towel to gently pat the rolls dry.) Place on prepared pans (smooth-side up) and repeat for all the rolls.

  NOTE: It’s important to use a timer when boiling the buns. If you keep the buns in the baking soda bath for too long, they can taste metallic.
• Add egg wash. Use a pastry brush to brush each pretzel bun with the egg wash. Add a sprinkle of kosher salt. Then use a sharp knife to slash the tops of the buns.

  egg wash and salt
• Bake. Bake rolls in preheated 425-degree oven until done, approximately 15 minutes, or until nice and golden brown. Immediately brush the top of the buns with softened butter.

  butter
• Cool. Transfer baked buns to a wire rack to cool completely.

• Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

  2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
• Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

  Add the egg and mix well.

  4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
• Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

  Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

  1 cup bread flour (130 grams)
• Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
• Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
• Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

  NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
• Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

  10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
• Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

  1 cup preserves, egg wash
• Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
• Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

  1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
• Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!