A Special one for March




5 slices bacon, diced

2 cups thinly sliced onion

2 cloves garlic, minced

2 lbs red onion, thinly sliced, not peeled

1 ½ cups shredded aged cheddar cheese

1 ¼ cups chicken broth

2 tbsp chopped chives

Salt and pepper to taste


In 12 inch cast iron or oven proof skillet over medium-high heat, cook bacon until crispy.

Remove to medium bowl.

Add onion to skillet and cook for 8 minutes stirring often.

Stir in garlic and cook 2 minutes or until onions are very soft and caramelized.

Stir into bacon.

Remove skillet from heat.

Arrange layer of potatoes in bottom of skillet.

Top with half of the bacon mixture and season with salt and pepper.

Add another layer of potatoes and sprinkle with ½ cup of the cheese.

Add another layer of potatoes and top with remaining bacon mixture.

Add final layer of potatoes.

Pour in broth and cover with foil or lid.

Cook over medium-high heat for 20 minutes or until potatoes are tender.

Top with remaining cheese and bake in over at 425 degrees for 10 to 20 minutes.

Remove and sprinkle with chives.




1 3 oz lemon Jell-O

1 cup boiling water

1 box graham cracker crumbs (3 cups)

½ cup melted butter

1 8 oz cream cheese

1 cup sugar

5 tbsp lemon juice (fresh squeezed)

1 can evaporated milk, well chilled or 1 ½ cups heavy whipping cream


Dissolve Jell0-O in boiling water. Cool until slightly thickened

Mix ¾ graham cracker crumbs and melted butter until well blended, press into bottom of 9 x 13 pan to form a crust. Save rest of crumbs to sprinkle on top

Beat the evaporated milk/heavy cream until fluffy

In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth

Add thickened Jell-O and slowly mix in whipped evaporated milk

Spread filling over the crust and sprinkle with the rest of graham crumbs

Chill at least 2 hrs then covered in fridge

February Extra



4 tbs salted butter

1 large onion, chopped

1 lb. mushrooms chopped

2 cups chicken or vegetable stock

½ cup dry white wine (Chardonnay works well)

2 tsp dried dill

2 tsp minced fresh thyme leaves

2 tsp paprika

2 tbs Worcestershire

1 tsp kosher salt

3 tbs all-purpose flour

1 cup whole milk

¼ cup sour cream

1 tbs lemon from real lemon

2 tbs fresh Italian parsley


Melt butter in a large pot over medium heat.

When the butter is melted, add onions and mushroom and cook, stirring occasionally, until onions are soft and translucent, (about 8 minutes). 

 Add the stock, white wine, dill, thyme, paprika, Worcestershire and salt. Bring to a boil over high heat. 

 Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by 1/3. (About 10 minutes).

In a small bowl, whisk flour into the milk until smooth. 

 Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken. (About 10 minutes).

Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated.

Scoop in bowl and top with fresh parsley.


Simple Ribollita

Ingredients for 4 – 6 servings

1 large onion 3 medium carrots 2 celery stalks

8 garlic cloves 2 bunches kale

1 or 2 small wedges of Parmesan Reggiano with rind

1 28 oz. can crushed tomatoes          

½ loaf crusty country bread (about 10 oz.)

1/3 cup extra virgin olive oil, plus more for drizzling

1 can cannellini beans (white kidney beans)             

¾ crushed red pepper flakes.**

Chicken broth or white wine for added liquid as needed.

** or Italian Seasoning, or basil or oregano (depending on your taste)

Kosher salt


Place rack in middle of oven and preheat to 450 degrees.

Combine chopped onions, carrot pieces and celery in a bowl.

Add garlic (crushed or finely chopped). Strip kale from the stems and set aside.

Tear bread into bit size pieces and set aside.


Heat 1/3 cup extra virgin oil in a medium Dutch over or heavy pot on medium heat.

Add bowl of mixed ingredients and salt, stirring occasionally until vegetables are softened.

Add tomatoes and cook, stirring occasionally about 10 minutes.

Add drained and rinsed beans, a parmesan rind, red pepper flakes and vegetable broth. Bring to simmer.

Add kale, in two additions, stirring often allowing to wilt.

Add about 1/3 of the torn bread and cook, stirring occasionally, until coated and warmed.

Add vegetable broth or white wine as needed. Remove from heat.

Place remaining bread on top and drizzle with olive oil.

Transfer to oven and bake until thick, bubbling, and bread is golden. (10 – 15 Minutes).

Ladle into bowls, drizzle generously with olive oil and grate lots of Parmesan Reggiano 

This makes for great nibbling while sitting at the table finishing the red wind and chatting.


3-Ingredient Banana Pancakes Recipe

For 1 person (10 mini pancakes) – Adjust accordingly for more.


1 1/2 large bananas, ripe to overripe (200g) *

2 eggs

1/8 teaspoon baking powder

Maple syrup, butter, blueberries, to serve (optional)

* Don’t add too much banana. 

The pancake will not hold. 

There should be enough egg to hold mashed banana together.


First, crack 2 eggs in a bowl and whisk to break.

Then in another bowl add in 1 1/2 large bananas and 

lightly mash with a potato masher or a fork, but not too much. 

There should be chunks of bananas to make fluffy pancakes. 

And use only ripe bananas.

Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.

Now cook mini pancakes over medium low heat. 

1 or 2 tablepoons for each. 

When the baking powder is activated, flip it over and cook for about one minute more. 

You can skip baking powder, but then it will feel like banana omelets rather than pancakes. 

Blueberries are always good with pancakes. And serve immediately when hot.