This week I’m sharing a couple of me recipes for the ultimate Super Bowl Party. It isn’t just about football—it’s about the food! Chili is usually on my menu. It’s hearty, easy to make, and perfect for feeding a crowd. And because no good bowl of chili should stand alone, we’re making Mini Cinnamon Roll Muffins to go alongside it.

This week, we’re diving into a classic treat with a twist: a Chocolate Chip Cookie Cake! Whether you’re celebrating a birthday, an anniversary, this cookie cake is the perfect sweet treat. I’ll walk you through tips and tricks for making the best chocolate chip cookie dough, turning it into a show-stopping cookie cake, and pairing it with the perfect wine. So, grab your apron and let’s learn some cooking science!

This week, we’re diving into a recipe born out of some holiday leftovers—a decadent Croissant Cannoli French Toast. It’s a fusion of buttery croissants and leftover sweet cannoli filling, perfect for brunch or dessert, or anytime you want to impress your family or guests with a creative and irresistible dish. So join me as we turn these delicious leftovers into something extraordinary.

This week, we're diving deep into the world of steak – that juicy, tender, sizzling perfection that I love with all my heart (and stomach). I’m going to teach you how to make the perfect steak and with my tips up your sleeve, you'll soon be on a first-name basis with your butcher and grilling up steak masterpieces that will rival any steakhouse.

This week’s episode is all about *Barbecue Meatloaf* and an expensive bottle of wine. I’ve got a story that’ll make you laugh and rethink everything you know about wine pairings. Ingredients: 1 pound of ground beef or ground sirloin; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 1/2 teaspoon salt and 1/4 teaspoon pepper; 1/2 cup of your favorite thick barbecue sauce; 1/8 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; another 1/2 cup barbecue sauce for the topping

This week, we’re recreating a simple salad from a 5-star restaurant into a 5-star work of art by using the ingredients shared from the chef. Ingredients for the Salad: Organic Baby Field Greens Fresh Corn Kernels" Fennel Bulb, finely shaved Dried Cherries Champagne Vinaigrette 1/4 Cup White Wine Vinegar (I use Rice wine vinegar) 1 teaspoon Dijon Mustard 1-2 Tablespoons sugar Salt and Pepper to taste 1/2 cup extra virgin olive oil Bleu Cheese Potato Chips Kettle Potato Chips Gorgonzola Cheese,

Today, we’re talking about two dishes that complement each other perfectly--- Chicken Tortilla Soup and Cheesy Jalapeño Cornbread. Ingredients: 3 T olive oil or butter; 1 large onion, diced; 4 cloves garlic; 2 t ground cumin; 2 t chili powder; 4 c chicken broth; 1 can stewed tomatoes; 1 can (10 oz) tomatoes with chilies; 3 cans cream of chicken soup; 2 c cooked chicken; salt& Pepper to taste; plus toppings: crispy tortilla strips, shredded cheese, sour cream, & sliced avocado

We’ll be talking about how to make restaurant-worthy dishes… without the restaurant-worthy effort. This week, we are making Pan-Seared Salmon with Lemon Butter Sauce. Ingredients: Salmon filets; 2 tablespoons olive oil; 1-2 tablespoons butter; 1-2 cloves minced garlic cloves; juice of 1 lemon. For the Cheater's Chocolate Mousse: 1/2 cup cold heavy cream and 1/2 cup chocolate chips. Pair with a buttery, smooth Chardonnay like La Crema.