I was so surprised how much I liked this recipe when we made it at the New School of Cooking. I’ve never been a big fan of mushrooms, but this dish completely changed my mind and now I can’t get enough. The original recipe is vegetarian but because my husband likes a protein with every meal, I added ground turkey and it’s great! This dish screams comfort food and is perfect for those chilly months. **If you decide to keep it...

I learned SO much about food and cooking while hosting America’s Best Bites on Cooking Channel, but here are my top 20:   1. Take the time to brine:  Chef Dan Bonanno, A Pig in a Fur Coat (Madison, WI) 2. Chefs can turn an entire community around for the better:  Chef Dan Wright, Abigail Street (Cincinnati, OH) 3. A spoon is the prefect tool for peeling ginger:  Chef Daniel Orr, Farm Bloomington (Bloomington, IN) 4. Spend extra...

I still remember the first kale salad I ever had.  I loved it.  It was in 2009 at Gjelina, a restaurant I used to work at in Venice, CA.  I ordered it after every shift.  I couldn’t believe how much I loved kale.  I ended up actually craving the superfood daily. Years later, organic kale salads have become a staple in my home, and I eat one almost every single day.  But people always tell me they don’t know how to make it taste...

If you’ve been following my blog or just know me, you know every Christmas Eve I have to have my mom’s turkey chili.  It’s been a tradition in my family since I was a kid, but for the past couple of years, my mom has been begging me to pick something lighter to eat the day before Christmas.  Being the nostalgic nerd that I am, I just can’t let go, so I started searching. Every chili recipe I found required canned...

For years, I bought hummus at my local grocery store.  I went through it so fast, and knew I needed to quit being a baby and make my own.  Not only did I save money, but it tastes SO much better from scratch. Here’s a recipe from the New School of Cooking. I love this one because I always have avocados and cilantro on hand, but you can use this as a base and play around with it.  If you don’t have cilantro, try basil or...

This is hands down my favorite chicken recipe.  It’s so full of flavor, juicy and had the perfect little crunch!  Just trust me—and make it. Thank you New School of Cooking! You’ll need: 6 boneless, skinless chicken breasts salt and pepper 1/3 cup minced shallots 1/2 cup coarse-grained mustard 1/3 cup balsamic vinegar 2 tablespoons fresh minced tarragon 2 cups bread crumbs (I use panko) 1 clove of garlic 1/4 cup chopped...