This is another dish I made in Northern Michigan. Spicy sausage, sweet cranberries with herbs and spices to bring it all together. I hope you like it. 16 ounces chorizo sausage2 16-ounce bags bread stuffing cubes, unseasoned1 yellow onion, diced2 cloves garlic, minced12 ounces dried cranberries2 teaspoons black pepper1/2 teaspoon salt1/2 teaspoon chili powder1 tablespoon…

Pinconning cheese is Pure Michigan; venison summer sausage is as up-north as it gets. This was a riff on the World Mac & Cheese championship using Pinconning cheese two ways. It’s creamy, salty, ooey, gooey deliciousness. I hope you like it. 4 tablespoons butter4 tablespoons flour2 cups milk8 ounces mild Pinconning cheese4 ounces sharp Pinconning…

Well, I must start with an apology; I’m sorry I have never done a bacon ragu. Now that we have moved past that, why have you not done a bacon ragu? Let’s examine what is in a classic ragu; it starts with a protein, in our case bacon, mushrooms, and ground beef. Herbs must be…

This dish is all about island breezes and dinner at sunset. It’s simple and delicious. I recommend fresh shrimp if you can get them. While you can use regular limes, key limes bring more flavor. The salsa is the light salad that make the dish pop. I hope you like it. Bogey, here’s looking at…

Two classics, cheese cake and churro, come together for this treat. Cinnamon takes center stage with the creamy cheese cake as the perfect foil. It’s a simple dessert to make and a perfect summer treat. Double the recipe for a 13×9 dessert; I just did the 8×8 single serving recipe. (I’m joking). I hope you…