Chef David’s Pumpkin Carving 101

If you’re carving your pumpkin tonight, Chef David has some tips on how to carve like a pro!  1.  Pumpkin Selection:  One: we want ripe – but no rotten spots (or as few as possible). They mark our surface and limit the lifespan of our Jack-O-Lantern. Two: Size-be aware of your display space to be sure it…

Apple Cinnamon Scones with Vanilla Glaze

    2 cups flour ½ cup sugar 2 ½ teaspoons baking powder 1 teaspoon salt 1 tablespoon cinnamon, ground ½ cup butter, frozen ½ cup whipping cream 1 large egg 2 teaspoons vanilla extract 2 whole apples, fresh, diced large ¼ cup brown sugar 2 tablespoons butter 2 teaspoons vanilla extract 2 teaspoons cinnamon,…

Feeding a family on a budget

Feeding a family can be expensive, especially when your family has a busy activity calendar, you might end up in a drive-thru more often than you want, causing to you to spend more and eating food that may not be very nutritious. The truth is there are really simple ways to help keep your budget…

Yellow Lentil & Pearl Barley Ratatouille

¼ cup dried lentils, yellow ¼ cup dried pearl barley 1 shallot, diced 1 ounce garlic, minced 1 heirloom tomato, diced 1 tablespoon sunflower oil ⅓ cup chicken stock or vegetable stock 2 tablespoons tomato paste ½ tablespoon oregano 1 teaspoon basil 1 teaspoon thyme Salt & pepper, to taste   Soak the lentils and…

Pumpkin Crumb Cake

4 eggs 2 cups white sugar 1 cup pumpkin pie filling 1 teaspoon vanilla ¾ cup canola oil 3 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt ¼ teaspoon ginger ¼ teaspoon allspice 1 teaspoon nutmeg Topping: ½ cup flour ⅔ cups sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ cup…

Chef Neil’s Turkey Tips

Selecting a Bird Fresh or Frozen? Fresh birds tend to end up being juicier and more tender, however considerably more expensive. Frozen birds are economical and generally if cooked properly are moist and tender. You will want to count on approximately 1- 1.5 pounds of raw turkey per person so a 20 pound turkey should…

Braised Pork Belly on Buttermilk Biscuits

When autumn arrives, it always makes me turn to those items you cook low and slow, creating fabulous aromas in your home and keeping the kitchen warm and cozy! Here is a recipe that brings together both comfort of warm biscuits and slow cooked meat! -Chef Neil Start by brining your pork belly. Pork Belly…

National Taco day!

Carne Asada Taco by Chef Neil 1½ -2 pounds of flank steak Marinade: ⅓ cup white vinegar ½ cup soy sauce ½ cup olive oil 1 teaspoon cumin 1-2 teaspoons black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon onion powder 1½ teaspoon oregano 2 limes,…