Recipes

Gluten-Free

Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.

Main Course

Fried Mozzarella and Caramelized Peach Caprese Burger.

Desserts

Campfire Grilled S’more Calzones.

Main Course

Tomato, Salami and Chunky Arugula-Basil Pesto Bruschetta.

Main Course

Almond Buttermilk Jamaican Fried Chicken with Pickled Pineapple Slaw.

Gluten-Free

Hibiscus, lemongrass, Basil and Honey Sweet Iced Tea.

Main Course

Coconut Honey Lime Filipino Chicken Adobo Skewers.

Main Course

Everything But the Kitchen Sink Pasta Salad.

Gluten-Free

10 Minute Magical Chocolate Almond Butter Superfood Seed Bars.

Main Course

Greek Goddess Grain Bowl with “Fried” Zucchini, Toasted Seeds and Fried Halloumi.

Breakfast

Raspberry Rose Baked French Toast.

Desserts

Fudgy One-Bowl Chocolate Peanut Butter Cup Pretzel Cake.

Main Course

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.

Main Course

Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts.

Gluten-Free

4-Ingredient Pineapple Lime Chelada (I made us a drink!) + Video.

Main Course

Fiesta Chicken Quesadillas with Chipotle Relish and Mango Salsa.

Gluten-Free

Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa.

Main Course

Carnitas Chilaquiles with Whipped Jalapeño Cream.

Main Course

Kentucky Hot Brown Sandwiches on Jalapeño Cornbread Biscuits with Honey Bourbon Bacon.

Vegetarian

Whole Wheat Belgian Chocolate Chip Waffles with Coconut Caramelized Bananas.

Main Course

Hawaiian Carne Asada Fries with Pineapple Pico De Gallo.

Gluten-Free

Banana Fritters On a Stick with Peanut Sugar + Mexican Chocolate Sauce.

Main Course

Spinach and Artichoke Galette.

Main Course

The Cuban Frita Burger.