Croque Monsieur





¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

1½ cups whole milk

2 tablespoons Dijon Mustard

½ teaspoon freshly grated nutmeg or ¼ ground nutmeg



8 slices ½”-thick sliced French bread

6 oz. ham, (about 8 slices)

3 oz. Gruyere Cheese, grated (about 1½ cups)

1 teaspoon herbes de Provence



Melt butter in a medium saucepan over medium heat until foamy. Add flour , stirring constantly , . Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick , about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.


Preheat oven to 425°. Spread bread slices with béchamel, spread evenly and extend all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of the Gruyere. Top with remaining slices of bread, béchamel side up, then top with remaining Gruyere and sprinkle with herbes de Provence. Bake until cheese is brown and bubbly, 10–15 minutes.

Voila remove and serve! Yummolicious!!

Chef K's Pan Seared Rockfish



1 lb Rockfish filet, skin on and scaled, cut into 3-4 steaks

Olive Oil

Garlic Powder

Garlic Salt

Fresh Ground Pepper


Sprinkle filets with olive oil, garlic powder, garlic salt and pepper. Preheat iron skillet with olive oil on medium high heat. When oil is hot, place filets skin side down in skillet. Press gently with spatula to make sure all skin is touching hot oil. Cook 3-3½ minutes. Turn fish over onto other side, cook 1-1½ minutes more. Place on paper towel covered plate, let set for 5 minutes more (fish will continue to cook). Serve immediately topped with a pat of Chef K’s Compound Herb Butter and with your favorite vegetable.

Chef K’s Compound Herb Butter


1 lb butter

¼ cup Fresh Dill, chopped

½ cup Fresh Parsley, chopped

¼ cup Fresh Basil, chopped

Fresh Ground Pepper

1 clove Fresh Garlic, pressed

Juice of 1 Fresh Lemon 

¼ tsp Garlic Powder

¼ tsp Garlic Salt


Soften butter and mix with gloved hand at room temperature. Chop fresh herbs, blend together and sprinkle over butter, add pepper, pressed garlic, lemon juice, garlic powder and garlic salt. Stir together with a spoon. Place a sheet of plastic wrap on counter, add butter mixture and roll into a log, using plastic wrap to cover. Refrigerate or freeze until solid.

Cock-A-Doodle Curry Chicken Salad



4 Cups Cooked Chicken, chopped

2 Stalks Celery, thinly sliced

1 Cup Raisins

1/2 Cup Sliced Almonds

3 Tbsp Nonfat Greek Yogurt

2 Tbsp Mango Jam

2 Tbsp Lite Mayonnaise

1 Tsp Sea Salt

1/3 cup White Wine

1 Tsp Garlic Powder

1 Tbsp Curry Powder

Green Onions, sliced


In a large serving bowl, combine chicken, celery, raisins and almonds.  In a small mixing bowl whisk together yogurt, mango jam, mayonnaise, sea salt, white wine, garlic powder, and curry powder.  Pour over chicken mixture and fold in until well combined.  Serve over a bed of lettuce or discover your own favorite way to enjoy this perfect salad.  Garnish with sliced green onions.  Serves 4-6.

Tortellini Alfredo Mac & Cheese




1 Tbsp Olive Oil

2 cloves Garlic, minced

1 Tbsp Butter

1½ cups Heavy Cream

½ cup Chicken Broth

1½ cups grated Parmesan Cheese

Mac & Cheese:

8 cups Four Cheese Tortellini (frozen), cooked as directed

Alfredo, as above

2 lbs Shredded Cheddar Jack


Preheat oven to 350 degrees.

In a large skillet, heat oil, add garlic and sauté for 1 minute. Stirring constantly, add butter and whisk in cream, broth and cheese until smooth. Remove from heat and set aside.

In an oven safe dish, combine tortellini and Alfredo. Mix in 1 lb of shredded cheddar Jack cheese. Combine well and top with remaining 1 lb of cheese. Bake until melted and bubbly 30-40 minutes. Serve and enjoy this oooey gooey yummoliciousnes

Sausage Butternut Hash



  1 lb Breakfast Sausage (ground fresh, your favorite)

2/3 cup Fresh Apple Cider

1 medium Butternut Squash, peeled and diced small

1 Fuji Apple, peeled & chopped

½ large Sweet Onion, chopped

3 cloves Garlic, minced

2 leaves Kale, stemmed and rough chopped

¼-½ tsp Nutmeg

Sea Salt & Pepper to taste


Heat large heavy skillet to medium high heat, add sausage and brown. Remove sausage from skillet and drain grease on paper towel. Set aside. Add 1/3 cup Apple Cider to deglaze pan and reduce by half. Add squash, apple, onion, garlic and remaining 1/3 cup apple cider. Continue to sauté stirring constantly, about 2 minutes. Add sausage back in and kale, continue to sauté until tender. Add more apple cider if necessary to avoid burning contents, ¼ cup at a time. Stir in nutmeg, salt and pepper to taste. Sauté until desired tenderness.

Serving suggestions: Serve immediately or add poached or fried egg on top. 

Optional: Serve with 1 Tbsp butter or spray butter before serving.

Zesty Zucchini Soup & Savory Barley Salad

Zesty Zucchini Soup & Savory Barley Salad



2 Tbsp Olive Oil

3 Cloves Garlic, finely chopped

1 medium Vidalia Onion, chopped

6 medium Zucchini, sliced

8 Cups Vegetable Broth

2 Cups Half & Half

2 Tbsp Seasoning Salt

1/4 Cup Parmesan Cheese, grated

Light Sour Cream (optional for garnish)

4 slices Bacon (optional for garnish)

Black Pepper to taste


Heat olive oil in large pot, add garlic and onion, cook over medium heat about 3 to 4 minutes stirring constantly.  Add zucchini and continue to cook for 2 minutes, and then stir in vegetable broth.  Bring to a boil and then reduce heat to simmer for 15 minutes until zucchini is tender.  Pour soup mixture into a food processor, add half & half, seasoning salt, and cheese.  Puree until smooth.  Pour into individual serving bowls and garnish with sour cream and crumbled bacon bits.  Serves 6 to 8.



2 Cups Barley

Vegetable Broth (optional)

1/4 Cup fresh Lemon Juice

1/4 Cup Red Wine Vinegar

1/4 Tsp Sea Salt

1/4 Tsp Garlic Powder

2 Tbsp Olive Oil

1 Cup fresh or frozen Corn

1 Cup Grape Tomatoes, halved

1/4 Cup sliced Green Onion

1/4 Cup chopped fresh Banana Peppers

1/2 English Cucumber, diced

1/2 Cup Kalamata Olives, pitted and chopped

1 Tbsp Capers


Cook barley according to package directions, replacing vegetable broth for water, if desired - for a flavor boost.  Set aside to cool.  In a large mixing bowl, whisk together lemon juice, vinegar, sea salt and garlic powder.  While whisking briskly, gradually add olive oil a few drops at a time, into a steady stream until thoroughly combined.  Add barley, corn, tomatoes, green onion, banana peppers, cucumber, olives and capers.  Gently toss until completely coated with olive oil mixture.  Serves 6 to 8. 

Jicama Chayote Slaw



1 Chayote Squash, shredded

1 Jicama, peeled & shredded

1/2 Red Onion

1 1/2 cups Green Cabbage, shredded

1/2 cup Cilantro Leaves, rough chopped

1/4 cup Apple Cider Vinegar

1 Tbsp Honey

1/4 cup Olive Oil


Black Pepper


Combine the first five ingredients in a large bowl.  In a separate smaller bowl, whisk together vinegar, honey, and olive oil.  Pour over vegetable mixture and toss to coat.  Salt and pepper to taste.  Cover and chill for an hour then toss and serve.

Chef K's Grilled Stuffed Portobello Mushroom Caps



2 Large Portobello Mushroom Caps (stemmed and cleaned)

1 Pinch Garlic Salt

1 Pinch Seasoning Salt

1 Tbsp Garlic Powder

2-3 Tbsp Olive Oil

2 Tbsp Red Wine Vinegar

1 Tsp Worcestershire Sauce

1 Tbsp Stone Ground Mustard

Vegetable Stuffing for Mushrooms

2 Tbsp Olive Oil

2 Cloves Garlic, finely chopped

1 Small Eggplant, chopped

1 Red Sweet Pepper, chopped

1 Medium Red Onion, chopped

1 Medium Zucchini, chopped (optional)

1/4 Cup White Wine

Juice of Half a Meyer Lemon

Shaved Parmesan Cheese

Fresh Chopped Parsley


Place Portobello Caps on aluminum foil covered-cookie sheet.  Sprinkle both sides with Garlic Salt, Seasoning Salt, and Garlic Powder, then set aside.  In a mixing bowl, whisk together Olive Oil, Balsamic Vinegar, Red Wine Vinegar, Worcestershire, and Mustard.  Pour over mushroom caps and close up foil to seal.  Set aside while you prepare stuffing.

For Stuffing:

Heat Olive Oil in a large skillet over medium high heat.  Add Garlic, Red Sweet Pepper, Eggplant, Onion and Zucchini.  Sauteé  for 1-2 minutes.  Add Wine and Lemon Juice.  Sauteé 3-5 more minutes, stirring occasionally, until vegetables are soft.  Heat grill or set oven broiler to high.  Stuffed each mushroom cap with vegetable mixture and top w/ parmesan.  Broil or grill until thoroughly heated and cheese is melted.  Remove to a platter, top with fresh Parsley and serve.  Yummolicious indeed!

Chef K's Grilled Fruit Salad



Pineapple, peeled, cored, & sliced cosswise

Watermelon, peeled & seeded, sliced into wedges

Strawberries, sliced in half or quartered

Kiwi, peeled & sliced


Juice of 1 Lemon

1 Tsp local Honey


Place Strawberries and Kiwi in mixing bowl.  Preheat grill to medium-high.  Mix together marinade, and marinate Pineapple and Watermelon for 5 minutes.  Remove fruit from marinade and place on grill for 2-3 minutes per side, making perfect grill marks.  Remove from grill and slice into bite-sized pieces.  Add to Strawberries and Kiwi, mixing gently with a spoon.  Serve immediately and enjoy!

Chef K's Grilled Steak & Romaine Salad



NY Strip Steaks

Fresh Corn on the Cob

Chicken or Vegetable Broth

Butter, melted

Romain Lettuce Heads

Olive Oil

Salt & Pepper

Avocado, peeled, seeded and chopped

Cherry tomatoes

Your Favorite Salad Dressing


Marinate steaks for 30 minutes (recipe below).  Blanch corn in chicken or vegetable broth for 7 minutes.  Heat grill to medium/high.  Place corn and marinated steaks onto grill.  Brush corn w/ melted butter and grill until grill marks appear, remove from grill and cut corn off of cob.  Grill steaks to you desired doneness, Chef K likes medium rare.  Allow steaks to rest for 5 minutes, then cut into 1/4-1/2 inch strips.  While the steaks are resting, slice Romaine heads lengthwise in half and brush w/ olive oil, sprinkle w/ salt & pepper.  Place lettuce halves on grill flat side down, grill for 2-3 minutes on each side, remove from heat.  Assemble salad:  Place grilled lettuce halves onto serving dish, top w/ strips of steak, avocado, cherry tomatoes, grilled corn and drizzle w/ your favorite salad dressing.  Enjoy!

Steak Marinade:

Olive Oil

1/4 cup Red Wine

2 Tbsp BBQ Sauce

4 drops Liquid Smoke

Splash of Red Wine Vinegar

3 Tbsp Worcestershire Sauce

Chef K's Crockpot Thai Coconut Chicken Soup



1-2 lb boneless skinless chicken breast, cut into 1-2 inch pieces

8oz baby Bella mushrooms, sliced

1 cup shredded carrot

1 cup chopped sweet onion

1 cup chopped red sweet pepper

2 cloves garlic, finely chopped

Juice of 1 lime

2 heaping Tbsp creamy peanut butter

1-2 Tbsp red curry paste (to taste)

2 leeks, sliced and cleaned

1  14oz can coconut milk

½ cup chicken broth

1 cup frozen peas

Garnish: chopped cilantro, to taste


Add all ingredients except frozen peas and cilantro into the crock pot. Turn on high, cook 4 hours until done.  Add peas and cook 30 minutes more. Serve topped with chopped cilantro. Enjoy!

Chef K's Braciole



1 Beef Flank Steak (1  1/2 pounds)

2 Tbsp olive oil

1/2 cup soft bread crumbs

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

3 cups marinara sauce


Preheat oven to 350.  Flatten steak to 1/2 inch thickness.  Combine the bread crumbs, parsley, cheese and garlic.  Spoon mixture over beef to within 1 inch of edges.  Press down to firm.  Roll up jelly-roll style, starting with a long side.  Tie with kitchen string or secure with skewers.  In a Dutch oven or large oven-safe pot, brown meat in olive oil on all sides.  Pour marinara over meat and cover.  Roast in oven for 1 1/2-2 hrs. until tender.  Carefully remove meat from sauce, and discard string or skewers.  Cut into thin slices and serve with sauce over your favorite pasta.

Spiced Chai Iced Tea



3 Cups Water

3 Black Tea Bags

3/4 Cup Honey

3 Cardamom Pods, crushed

1/2 Tbsp Ground Allspice

3 Cinnamon Sticks

1/2 Tbsp Vanilla

1 Tbsp Fresh Ginger Purée

1/4 Tsp Ground Nutmeg

1 Cup Whipping Cream or 1 Pint Half & Half

2 Cups Ice Water



Bring 3 cups water to simmer and steep tea bags.  Stir in the honey and spices and allow to steep for a bit.  Strain out the spices and tea bags and combine with the cream and ice water.  Serve over ice.

Ginger Limeade



1 1/2 cups Light Brown Sugar

1/4 cup Fresh Ginger Purée

1 cup Water

1 cup Lime Juice

3 cups Ice Water

Lime Wedges


In a sauce pan, simmer sugar, water, ginger and lime juice until sugar is dissolved and ginger has infused a little bit.  Remove from heat, cover and let set for 30 minutes.  Mix with ice water and serve in a glass with ice a lime wedge.