by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
Thanksgiving is my favorite holiday. It’s the gathering of family and friends to enjoy a wonderful meal. If you’re like me, I’m really a stickler about mashed potatoes. It’s a relatively easy recipe but there are a few key ingredients and processes that can make the potatoes go from good to wow!!

Mashed Potatoes
I like to use Yukon gold potatoes, but Russet potatoes work just fine. Warming the dairy products is a key component. It prevents starch seizing – cold milk or butter hitting hot potatoes causes the starch molecules to tighten and turn gluey or sticky. Adding sour cream will give the potatoes a creamy texture. That’s the wow part!

Ingredients
• 3 pounds Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
• ½ cup unsalted butter (1 stick), plus extra for serving
• ½ to 1 cup whole milk or half-and-half (warm)
• 1½ teaspoons sea salt (plus extra for the boiling water
• 3 cloves garlic (optional, peeled)
• Freshly ground black pepper or white pepper (to taste)
• ¼ to ½ cup sour cream (optional, for extra richness)

Instructions

1. Place the potato chunks and garlic cloves into a large pot and cover them with cold water by about 1 inch. Add a generous tablespoon of salt to the water.
2. Bring the water to a boil over high heat, then reduce the heat to medium. Gently boil for 15 to 20 minutes until you can easily pierce the potatoes with a fork.
3. Drain the potatoes well in a colander, shake off excess water, and return them to the hot pot for 1 to 2 minutes to let extra moisture evaporate.
4. While the potatoes cook, gently heat the butter and milk (or half-and-half) together in a small saucepan until the butter melts.
5. Mash the hot potatoes by hand using a potato masher or potato ricer. Gradually pour in the warm milk and butter mixture while gently mashing until smooth and creamy. Avoid overmixing to keep the texture light instead of gummy.
6. Stir in the sour cream, salt, and black pepper to taste. Top with extra butter or fresh chives or parsley before serving.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
October is the start of the holiday season with Halloween. If you have little trick or treaters, it can be a challenge to get them to eat dinner. This chicken pie casserole is an excellent dish that kids of all ages will love. It’s very belly warming on those cold fall nights.

Ingredients
• 4 Tbsp. butter
• 3 medium carrots, diced (about 1½ cups)
• 3 stalks celery, diced (about 1½ cups)
• 1 large yellow onion, diced (about 1½ cups)
• 1 tsp. chopped fresh thyme
• 1 tsp. kosher salt, divided
• ½ tsp. freshly ground black pepper
• 4 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 Tbsp. Dijon mustard
• ½ tsp. garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 (16.3-ounce tube) biscuit dough

Instructions

1. Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.
2. Transfer mixture to a 13”-x-9” baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt
   and pepper.
3. Bake until filling is bubbling and biscuits are golden and have risen, 22 to 25 minutes. Let cool 5 minutes
   before serving.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
September is the start of autumn. Shorter days and cooler nights. It’s also the start of belly warming comfort foods for me. This veggie and rice-based soup is perfect for an evening meal. ​

Ingredients
• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 ½ tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

Instructions
Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In August the fruits & vegetables are at the peak of the season. And if you are like me, I get tired of preparing them the same way. Here’s a wonderful recipe using zucchini that I have made countless times. It’s always a hit at our
dinner table.

Ingredients
• 3 large zucchini
• 1 teaspoon olive oil
• 1 tablespoon garlic herb seasoning divided
• 4 tablespoons unsalted butter
• 1 lb. deveined raw shrimp with the shell, tail removed
• 1 tablespoon lemon juice
• ¼ cup chopped marinated artichoke hearts
• 3 teaspoons minced garlic
• ½ cup grated parmesan.

Instructions
Slice 3 zucchini in half lengthwise. Scoop out the center to create a well and form the boats. Roughly chop and reserve all of the scooped zucchini for later.

Brush the zucchini boats with 1 teaspoon olive oil, sprinkle them with ½ teaspoon of 1 tablespoon garlic herb seasoning.

Heat the grill to medium-high heat and place the zucchini boats cut side down. Grill them for about 5 minutes without turning them. Alternatively, you can bake them in the oven at 450 degrees Fahrenheit on a parchment-lined baking sheet for about 8 minutes. Remove the zucchini from the heat and set aside.

Melt 2 tablespoons of the 4 tablespoons unsalted butter in a medium-skilet over medium-high heat.

Add 1 pound deveined raw shrimp with the shell and tail removed to the skillet.

Add the remaining 2 ½ teaspoons of garlic herb seasonings and 1 tablespoon lemon juice and stir until combined. Cook for about 5 minutes, until the bottom sides start to turn golden brown. Flip the shrimp over and cook for another minute or two before transferring them to a bowl. Set aside.

Melt the remaining 2 tablespoons of butter in the same skillet. Add the reserved scooped zucchini and ¼ cup chopped marinated artichoke hearts. Cook for about 5 minutes, until the zucchini softens. Add 3 teaspoons minced garlic and cook for 1-2 minutes, until fragrant.

Place grilled zucchini boats cut-side up on a parchment or aluminum foil lined baking sheet. Fill the wells of the zucchinis with the cooked zucchini and artichokes.

Chop each shrimp into small pieces and top the zucchini with them. Top with ½ cup grated parmesan cheese.
Heat the zucchinis under the broiler on high until cheese turns golden brown, 2-3 minutes. Serve warm.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
June is the official kickoff of summer out door dining. I recently made this appetizer for a backyard barbecue and it’s was a huge hit. I served it with plain crackers & cut veggies, like carrots, celery, cucumbers and broccoli for dipping. It’s excellent served warm or cold. I added bacon bits to mine.

Ingredients
• 10 ounce jar pepper jelly (use whatever heat level you prefer)
• 8 ounce block cream cheese, softened to room temperature
• ½ cup chopped green onions (divided use)
• ½ cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese
• ½ cup mayonnaise or sour cream
• ½ teaspoon garlic powder
• ½teaspoon paprika (optional)
• ¼ teaspoon kosher salt
• Pinch of Cayenne pepper

Instructions

1. Preheat the oven to 350° F.
2. Heat up 10 ounce jar pepper jelly in a microwave-safe dish for 10-second increments until it is not so thick and can be spread over the cream cheese smoothly.
   Set aside.
3. In a pie dish (or similarly sized oven safe dish) add 8 ounce block cream cheese, softened to room temperature, 1/2 cup shredded cheddar cheese 1/2 cup of pepper jack cheese and 1/2 cup of mayonnaise or sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1/4 teaspoon kosher salt. Mix until smooth
   and combined.
4. Then stir in 1/4 cup green onions. Spread the cream cheese mixture so it is evenly spread out in the pie dish. Wipe the edges of the pie dish so it is clean from the cream cheese. Top the cream cheese mixture with the warmed pepper jelly so all of the cream cheese is covered.
5. Bake for about 7-8 minutes or until the dip is hot.
6. Top with the remainder 1/4 cup of the green onions.
7. Serve warm with your favorite dippers.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
May brings warmer weather & Mother’s Day and this flank steak recipe will keep Mom smiling. I’ve made this several times and it’s always a hit. It pairs well with a cold pasta salad & a nice glass of your favorite beverage. It can be cooked in the oven but I prefer the BBQ or smoker. You can sear the flank steak on an open flame or in a cast iron pan.

Ingredients
• 1 flank steak
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach leaves, washed and dried
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions

Preheat the BBQ to 375°F. In a medium bowl, combine parsley, Gorgonzola cheese, spinach leaves, garlic, onion, 2 tablespoons of the olive oil, salt and pepper; mix well. Place flank steak on a cutting board and spread the spinach mixture evenly over the top of the steak. Roll up the steak and tie with kitchen twine at 1-inch intervals to secure it. Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until hot but not smoking. Add steak roll and cook for 3 minutes per side or until lightly browned on all sides or sear on an open flame on the BBQ. Transfer skillet to preheated oven and bake for 20 minutes or until internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes before slicing into 1/2-inch thick slices. Serve warm.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In April my attention turns to grilling outside on the BBQ or smoker. One of my favorites is pork marinated in fresh orange juice & herbs. I recommend that you marinate for at least 24 hours or longer to ensure the meat absorbs
the liquid.

Ingredients
• 1 cup fresh squeezed orange
• 1/3 cup low sodium soy sauce
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 teaspoons minced garlic
• 2 (3/4 pound) whole pork tenderloins fat & silverside removed
• Sea or kosher salt and freshly ground black pepper to taste

Instructions

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary thyme and garlic. Pour over pork tenderloin and marinate for at least 24 hours or up to 48 hours.
• Preheat the BBQ to 400 degrees you can also do this in the oven
• Drain pork, reserving the marinade, and place on the grill or smoker.
• Season with salt and pepper to taste.
• Roast for about 20 minutes until internal temperature has reached 145 degrees.
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. You can thicken the sauce with equal parts of water & cornstarch
  Serve this as a sauce for the meat.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
March is the tail end of winter and on those cold evenings I really enjoy hardy cream-based soups. This recipe is very easy to prepare and has a rich elegant flavor. Accompanied with a nice hunk of sour dough bread, it’ll leave you warm and fuzzy.

Ingredients
• 6 tablespoons butter
• ⅔ cup flour
• 2 tablespoons butter
• ¼ cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
• 6 cups chicken broth (or you can use the 49 1/2 oz can)
• ¾ cup half-and-half
• 1 teaspoon salt
• ¼ teaspoon pepper
Instructions

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Use an immersion blender or Cuisinart to puree the soup to a nice creamy texture.
• Last, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In February we celebrate Valentine’s Day, the day of romance and love. And what better way than this French dish beef bourguignon for two. Simply put beef slow simmered in red wine. I serve this with mashed potatoes. It’s a warm comfort food recipe that’s sure to impress.

Ingredients
• 3 oz bacon (3 slices), chopped
• ½ pound beef stew meat
• 1 carrot, sliced into 1” chunks
• ½ red onion, sliced
• 1 tablespoon all-purpose flour
• 1 cup red wine
• ¾ cup beef broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 garlic clove, crushed
• salt, as you go
• freshly cracked black pepper, as you go
• 6 ounces baby onions (~1 dozen)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ¼ cup beef broth, additional
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 thyme sprig
• 12 button mushrooms, quartered
• ½ tablespoon olive oil
• 1 tablespoon unsalted butter

Instructions

• Preheat the oven to 325 degrees.
• In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it’s no longer pink and is starting to crisp up. Remove it from the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
• Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don’t worry about cooking it through).
• Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
• Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
• Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
• Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
• About an hour before the time goes off, peel the onions and slice off the root ends.
• Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
• Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
• Pour the onion mixture into a bowl.
• Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
• When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.

by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza 
In January if you’re like me I try to take off those holiday pounds. This gluten free pasta dish is low in calories and very satisfying. You can substitute any pasta and add cooked chicken or shrimp to mix it up.

Ingredients
• 8 oz or about 2 heaping cups of your favorite gluten-free pasta
• 1 tablespoon olive oil
• ¼ teaspoon crushed red pepper use ½ – ¾ tsp if you want spicy
• 2-3 garlic cloves minced
• 2 cups grape tomatoes halved
• 1 cup vegetable broth
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 10 Kalamata olives pitted and coarsely chopped
• ½ heaping cup marinated artichokes
• 3-4 tablespoon of tomato paste to the recipe.
• 4 cups baby spinach
• ¼ cup torn basil leaves
Optional: Parmesan, feta or ricotta, salt for serving

Instructions

• Bring a large saucepan of water to a boil (without salt). Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
• While pasta cooks, heat a large skillet over medium heat.
• Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
• Add tomato paste, stir over heat for about 1 minute.
• Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
• Add pasta, and simmer 2 minutes. If needed add more liquid, reserved pasta water, hot water or more broth as desired.
• Stir in spinach and basil; cook 2 minutes or until greens wilt.
• Remove from heat and serve.
• Top with cheese if desired. Enjoy!