• Preheat the oven to 375 degrees. Butter 4 ramekins and coat with 2 tablespoons of the Parmesan cheese.
• In a medium saucepan over medium heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil. Continue cooking for up to 3 minutes until thickened, whisking constantly. Transfer to a large bowl and allow to cool. Stir in egg yolks, sherry, cheese, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 2 tablespoons of Parmesan.
• Place egg whites in separate bowl. Add cream of tartar. Using electric mixer, beat egg whites until firm peaks form. Fold one-third of whites into the soufflé base to lighten it. Then carefully fold in the remaining egg whites until no streaks remain.
• Pour mixture into the ramekins. Run your thumb around the inside of the rim of the dish to wipe away any crumbs. I like to smooth the top of the batter.
• Bake 25 – 35 minutes, until soufflé is golden brown and puffed. Serve right away.

• Peel and butterfly your shrimp taking care to leave on tail and last section. Set aside
• Crack eggs in a bowl and whisk well with fork. Set aside.
• Combine the flour, Panko, salt, and pepper in a large shallow bowl.
• Heat the oil to 350-360 degrees.
• While the oil is heating, bread your shrimp by dipping it into the egg mixture and then into the breading mixture coating both sides.
• Once the oil is hot, fry the shrimp in 2 batches for 3-4 minutes or until golden brown and crispy.
• Remove from the oil and drain on a plated covered with a paper towel. Serve hot with your favorite dipping sauce. I like sweet chili sauce.

• Cut chicken breasts in half lengthwise to make 4 cutlets. Place between plastic wrap and pound until 1/2 inch thick. Season with salt and pepper, dredge in flour shaking off excess and set aside.
• Heat a heavy-bottomed pan over medium heat. Add the olive oil and the butter and once hot, add dredged chicken breast and sauté until golden and cooked through – about 3 minutes on each side. Set chicken aside and cover with foil.
• Add more oil to the pan if needed and add mushrooms and sauté until excess liquid from the mushrooms evaporates and mushrooms are golden. Stir in onion powder and minced garlic and sauté another 30 seconds until fragrant.
• Add the Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (about 4 minutes). Then add chicken stock and while stirring, add 1/2 cup heavy cream in a steady stream. Loer the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes or until slightly thickened. Season with salt to your taste.
• Return chicken to the pan and spoon the sauce over the chicken and heat through. Sprinkle with the chopped parsley. Serve with pasta and enjoy.

• In a large skillet on medium-high heat, heat olive oil. Saute garlic, red pepper flakes, and black pepper for 2-3 minutes.
• Add in the thin strips of chicken breast and the salt and cook until chicken is cooked through. (Just a few minutes)
• Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let this simmer on low for about 10 minutes.
• Add to this the butter and the peas. Heat until peas are cooked and butter is melted. (Just a few minutes)
• Add the cooked pasta and stir to mix. Garnish with fresh parmesan cheese, a pinch of red pepper flakes, and some fresh chopped parsley.

• Wash chicken and place in a large stock pot. Add onions, carrots, celery, salt, pepper and thyme. Add Cover with water and bring to a boil. Reduce heat and simmer for up to an hour or until the chicken is cooked through and falling off the bone.
• Removed the chicken and let sit until cool enough to debone. Continue to cook the broth.
• Mix the flour and water together until it is free of lumps. Add this to the boiling broth to thicken it. You may need to repeat this process according to your preferred thickness.
• Adjust seasonings to your liking. You may need to add some chicken bouillon if broth is weak.
• Add the frozen peas and mix.

Dumplings

• Mix the dry ingredients together.
• Lightly beat the egg and then add in the milk.
• Add the egg and milk mixture to the dry ingredients and mix until just moistened. Do not over mix. A few lumps are okay.
• When the soup is nicely simmering drop in the dumpling dough by tablespoons. Cover immediately and cook for 15 minutes. Do not remove the lid to peak.
• Serve with a sprig of parsley.

• Combined the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoons pepper in a ziplock bag. Mix until the seasoning has evenly coated the meat.
• Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
• Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not crowd the pan.
• Remove the steak from the pan. Heat 1 tablespoon oil over medium heat in the same skillet. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Sauté veggies for 4 minutes or until tender, stirring occasionally.

Assemble the Quesadillas

• Heat a large skillet or griddle on medium high heat. Spray with non-stick cooking spray. Place a flour tortilla on the pan. Lay 4 slices of Provolone cheese evenly on the tortilla. Layer with the steak and veggies. Cover with an additional tortilla.
• Flip when the bottom side is browned. Continue to heat until both sides are browned and inside ingredients are beginning to melt together.
• Remove and cut into 6 wedges and repeat.
• Top with your favorites. I love to top with guacamole, salsa, sour cream, tomatoes and lettuce.

• Heat the coconut oil in a wok or skillet on medium high heat.
• Add the chicken breast and stir fry till almost cooked through.
• Add onions, green curry, and ginger paste and cook until aromatic.
• Add vegetables and continue to stir fry for a minute or two or until almost tender.
• Add the coconut milk and mix.
• Add the fish oil and the sugar and blend.
• Adjust seasonings with salt and sugar.
• Just before serving add the Thai basil leaves.
• Serve hot over cooked rice.

• In a small bowl, combine marinade ingredients.
• Slice bell peppers and onions the same 1/3 inch thickness and place in a zip lock bag. Pour half the marinade over the top, seal the bag and toss to coat.
• Pat dry the shrimp with a paper towel and place in a separate zip lock back. Pour remaining marinade over the top, seal, and toss to coat.
• Heat a large heavy pan over medium heat with 1/2 tablespoon oil and when hot, add shrimp in single layer and saute 1-2 minutes per side or until just cooked through. Transfer to a plate.
• In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (about 10 minutes) stirring occasionally. Then turn off heat.
• Add shrimp back to the pan along with 1/4 cup cilantro. Squeeze fresh lime juice to taste and toss.
• Serve with warm tortillas and jalapeno ranch.

Jalapeno Ranch Dressing

• Combine all dressing ingredients in the bowl of a food processor, blender or magic bullet and blend until creamy.

• Preheat the oven's broiler and set the oven rack 6 inches below the broiler.
• Line a baking sheet with aluminum foil.
• Place peppers on the prepared baking sheet and cook under preheated broiler, turning occasionally until all the skin is blistered and blackened.
• Remove the blackened peppers into a bowl and cover with plastic wrap and allow peppers to cool.
• Rinsed the cooled peppers under cold water to peel of the skin. Cut a slit along the long side of each pepper to remove the seeds and core. Pat dry with paper towels.
• Whisk the egg yolks in a bowl with the baking powder. In a second bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the yolk mixture.
• Place flour into a shallow bowl.
• Cut cheese into 3/4 inch strips. Stuff the peppers with strips of cheese.
• Heat the vegetable oil in a skillet over medium heat.
• Roll each stuffed pepper in flour, shaking off excess flour and dip the peppers into the egg mixture to coat both sides.
• Gently lay the coated peppers into the hot oil. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes on each side.
• Allow to cool slightly before serving.