I was wanting something hearty with the cold weather. I went to France for this dishes inspiration. We start with a thinly sliced round steak then dredged in seasoned flour which I pounded even thinner. I added wilted spinach and provolone cheese. Finally I rolled it up browned it and finished it in a marinara…

I am updating a classic with a major change. I switched out pimento cheese for the normal cream cheese. I used the larger jalapeño because the bigger the pepper the less hot they are and I’m a whip. Now the bacon is the most important actor here, I used salt smoked bacon from A to…

Michigan is not know for its South American cuisine or great Mexican food. Ask a Michigander for a tomatillo or a gaujillo chili, and they may hand you a tomato and some Greek chili. (I’m pointing at my younger self; evolution is great.) I did use somethings Michigan does have in abundance: dark cherries, chocolate,…

When at the Warrenton Farmers Market, I saw Bad Ass Pickles and after a conversation about some new items, I was convinced to try the horseradish chips. My intention was a crunchy element on my Valentine’s Day surf and turf.(Horseradish on beef is a match.) I did do that, but what I realized was these…

I love traditional excess. Which in this case is a snickerdoodle which is traditional as can be as the outside of a sandwich cookie and filled with caramel. Now I cheated I started with a packaged cookie mix added more flour, baking powder and fireball. Then the addition of some Mexican caramel we have a…