Brian’s Lamb Chops

Serves 2 to 4
Prep time: 10 minutes; cooking time: 10 minutes

  • 6-to-8 lamb chops
  • Salt & Pepper
  • Olive oil
  • 2 garlic cloves, pressed
  • 1 cup red wine
  • 1 tsp. rosemary leaves, minced
  • 1 tsp. mint leaves, minced
  • 1 cup chicken broth
  • 2 Tbsps. butter, cut into cubes
  • 2 tsps. whole grain or Dijon mustard
  • 2 Tbsps. heavy cream
  • Garnishes—chopped mint and parsley


  1. Season lamb chops with Salt & Pepper.
  2. Coat bottom of large skillet with olive oil; heat to medium-high.
  3. Add chops to pan; cook about 2 to 4 minutes per side; remove chops from pan.
  4. Keep 1 1/2 tsps. fat from chops in skillet; cook garlic in that fat until golden brown.
  5. Add wine and rosemary to skillet (when adding wine, remove pan from heat if you are worried about possible flames).
  6. Let wine simmer uncovered until syrupy (about 4 minutes).
  7. Add broth; simmer uncovered until mixture reduces by half.
  8. Remove pan from stove; whisk in butter until incorporated; add mustard and cream.
  9. Season to taste with Salt & Pepper; spoon mixture over chops; garnish with mint and parsley.
  10. Serve with rice and favorite veggies.

Brian’s Rosemary Chicken w/Wild Rice Medley

S n p logoPrep time: 15 minutes; cooking time: 15-to-20 minutes
Serves 4

  • 1 to 2 Tbsps. extra virgin olive oi
  • 2 medium garlic cloves, finely diced
  • 1 sprig of rosemary, finely chopped
  • Salt & Pepper
  • 2 chicken breasts, boneless and skinless
  • ½ yellow onion, sliced
  • 1 cup of white wine  (can substitute chicken stock)
  • 1 box of store-bought 5-minute long grain and wild rice medley (follow cooking instructions on box)
  • Garnishes — Parmesan cheese, freshly grated and capers


  1. Heat olive oil in medium skillet over medium-high heat; add half of garlic.
  2. Salt & Pepper one side of chicken; then add half of rosemary on top.
  3. Place chicken in pan seasoned side down to sear.
  4. Add rest of herbs and garlic on top of chicken; add onions.
  5. Turn chicken when lightly browned; add wine.  (If worry about flare-ups, remove pan from heat before adding wine.)
  6. Reduce temperature to medium-low; cover; simmer for 5 to 10 minutes or until chicken is done.
  7. Remove chicken from stove; let sit for about 5 minutes, so juices settle and redistribute.
  8. Serve over rice; garnish with Parmesan cheese and capers.

Note:  Tenderize chicken before cooking by pounding it flat with a heavy object like a tenderizer or small hammer.  Make sure you cover chicken with plastic wrap before pounding.

Brian’s Turkey Stew

Turkey Stew editPrep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6

  • 2 Tbsps. vegetable oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups favorite cooked turkey meat, chopped into bite-sized pieces
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup favorite pasta, uncooked (recommend Fusilli)
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth


  1. In large pot, heat oil over medium-high heat; add carrots, celery, onions; cook uncovered (stir occasionally) until onions are translucent (about 5 minutes).
  2. Add broth; bring to a boil; add turkey, mushrooms, rosemary, thyme, sage, pasta, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes (or until pasta is done).
  3. Serve.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)


  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Cranberry Sauce Bread Pudding

CSB pudding editServes 6 to 10
Prep time: 40-to-50 minutes; cooking time: 55 minutes

  • 1 tsp. butter, unsalted
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ tsp. ground cinnamon (optional)
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1 tsp. vanilla extract
  • 2 cups cranberry sauce (make sauce by mixing 1 cup cranberry sauce with 1 cup dried cranberries)
  • 2 cups half-and-half
  • 4 cups hearty day-old bread (brioche, French bread or other white bread), crusts removed and cut into ½ -inch cubes
  • Garnishes — whipped topping, powdered sugar, remaining cranberry sauce


  1. Preheat the oven to 350° F.
  2. Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ -inch) loaf pan w/butter.
  3. In medium bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, 1 cup cranberry sauce until well combined; stir in half-and-half, bread.
  4. Let mixture sit for 30 minutes, stirring occasionally; pour into prepared pan.
  5. Bake until pudding is set in center, about 55 minutes.
  6. Cool for 5 minutes.
  7. Cut pudding into 1-inch thick slices; garnish with whipped topping, powdered sugar, leftover cranberry sauce.

Brian’s Collard Greens & Cheese Omelet

Collard Greens Scrambled eggs editServes 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup cooked collard greens, chopped
  • ¼ cup ham, cut into bite-size pieces
  • ¼ cup onions, chopped
  • ¼ cup cheddar (or favorite) cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • Garnish — sliced strawberries (optional)


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, cook a few minutes.
  2. In mixing bowl, whisk together eggs, Salt & Pepper, garlic powder, collard greens, ham; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish with strawberries; serve.

Note: If omelet breaks when you fold it over, no worries. Just scramble the mixture instead.