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Peppermint Icebox Cake

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This is the dessert to bring on the holidays. Peppermint whipped cream layered between chocolate cookies and then lined up and frosted with more whipped cream and frozen until set. It's so incredibly easy and serve with a steamy cup of cocoa... it's perfection.

9 ounces chocolate wafer cookies ((about 40 cookies))
1 recipe peppermint whipped cream
3 tablespoons crushed peppermint candy pieces

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Peppermint Whipped Cream Recipe

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A perfectly peppermint-y whipped cream. Swirl it into coffee, spoon on top of chocolate pie or devour it by the spoonful.

2 cups heavy whipping cream
3 to 4 tablespoons powdered sugar
1 teaspoon peppermint extract (more or less to taste)

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Sausage and Arugula Stuffed Shells

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Italian sausage, garlic wilted arugula, creamy ricotta and fresh mozzarella stuffed shells covered with a homemade chunky tomato sauce.

1 (28 ounce) can whole tomatoes with basil
1 large shallot (diced)
3 cloves fresh garlic (minced)
1/2 teaspoon dried oregano (ground in palm)
pinch of sugar
3/4 teaspoon kosher salt (more or less to taste)
freshly ground black pepper (to taste)
16 ounces jumbo shells
1 tablespoon sea salt
olive oil
1/2 pound hot Italian sausage (casings removed (and discard) and crumbled)
6 ounces fresh arugula (tough stems removed and coarsely chopped)
2 cloves fresh garlic (minced)
3 cups whole milk ricotta
8 ounces fresh mozzarella (diced into 1/2 inch cubes (or about 1 heaping cup))
6 tablespoons freshly grated Parmesan cheese
1 large egg (lightly beaten)
chopped fresh parsley for garnish

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Braised Chicken Stew

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This veggie-loaded rustic chicken stew is so easy, warm and comforting on a chilly day.

1½ pounds bone-in skin-on chicken thighs
1½ pounds bone-in skin-on chicken drumsticks
kosher salt
freshly ground black pepper
1 tablespoon poultry seasoning (see notes)
4 slices applewood bacon
1 medium onion (chopped)
2 carrots (sliced)
2 celery stalks (sliced)
3 tablespoons unbleached all-purpose flour
4 sprigs fresh thyme
2 bay leaves
1 (14 ounce) can fire-roasted diced tomatoes (pureed in food processor)
8 ounces cremini mushrooms (or white button mushrooms)
14 baby redskin potatoes (halved, or quartered if large)
1 quart low-sodium chicken broth
minced fresh parsley

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Chicken Rainbow Vegetable Stir-Fry

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A rainbow of vegetables, thin strips of chicken and ramen noodles in a addictive and slightly spicy sauce. SO good. SO easy!

1/2 onion
1/2 large bell pepper (sliced into thin strips)
1 large carrot (sliced thin on an angle)
2 ribs celery (sliced thin on an angle)
1 cup thinly sliced purple cabbage
1 cup snow peas (ends trimmed)
1¼ pound chicken breasts (thinly sliced)
3/4 teaspoon sugar
1 tablespoon low-sodium tamari
1/2 teaspoon toasted sesame oil
1½ tablespoons Gochujang (Korean chili pepper paste)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
6 tablespoon low-sodium tamari
2 tablespoons honey
1/4 cup water
1 tablespoon toasted sesame oil
9 ounces ramen noodles
1 tablespoon cornstarch (plus 1 tablespoon water for cornstarch slurry)
3 green onions (sliced thin on an angle)

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Chocolate Banana Milkshake

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Homemade chocolate syrup blended with frozen bananas and ice cream for an extra thick milkshake!

2/3 cup whole milk
1/2 cup homemade chocolate syrup (plus more for serving)
1 large frozen sliced banana (plus fresh banana slices for serving)
2 heaping cups vanilla ice cream
2 cups ice

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Pressed Cuban Sandwich with Roasted Garlic Aioli

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A fun twist on a classic Cuban Sandwich. Fried ham and turkey sandwiched with pickles, swiss, mustard and roasted garlic aioli then pressed in between panini bread.