Chef Becky’s Broccoli Bacon Tortellini Salad

Bacon, Tomatoes, Cheese Tortellini, and Broccoli tossed in a creamy dressing….this recipe is so easy and delicious, you will make it over and over!

Broccoli Bacon Tortellini Salad

  • 1 ½ pounds tortellini cheese filled
  • 1/2 pound bacon, diced into ¾ inch wide strips
  • 4 cups broccoli florets
  • 2 cups grape or cherry tomatoes, cut in half
  • ½ cup green onion, finely chopped
  • 1 cup mayonnaise
  • ¼ cup sugar
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon black pepper
  1. Cook the tortellini according to the package directions, drain, rinse with cold water.
  2. Cut bacon onto ¾ inch wide pieces. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  3. Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat.
  4. Serve immediately.

Chef Becky’s Oven Fried Chicken Skewers, My 100th Episode!

Healthy and fun to eat, these chicken skewers are perfect for kids and adults alike!!! Marinate in buttermilk overnight if you have time! Serve with fun dipping sauces to make it a party!

Special Tools

  • Wooden skewers
  • Wire rack
  • Large baking sheet


  • 1 cup buttermilk (not low-fat)
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon hot pepper sauce
  • 3 chicken breasts, boneless and skinless
  • 12 sturdy wooden skewers
  1. Combine marinade ingredients. Cut chicken breasts into long strips, 1 inch wide and thread onto bamboo skewers. This step is optional. Chicken can also be baked whole.
  2. Place chicken skewers in marinade and stir to coat the chicken. Cover and refrigerate for at least 4 hours, or overnight for best results.


  • 2 ½ cup cornflake cereal
  • 1 cup panko bread crumbs
  • ½ teaspoon poultry seasoning
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons canola oil
  • 1 quart plastic bag
  1. Crush the cornflakes in a plastic bag, into ¼ inch pieces. In a large bowl combine the crushed cornflakes, panko bread crumbs, poultry seasoning, paprika, garlic powder, cayenne pepper, and oil. Stir well.
  2. Prepare a large baking sheet by lining it with foil. Place a wire rack on top, and mist it with non-stick spray. Baking the chicken on the wire rack will help the chicken get crispy on all sides.
  3. Take one chicken skewer from the marinade, and dredge it in the crumb mixture, pressing the crumbs onto all sides of the skewer. Place on the wire rack. Repeat steps until all chicken skewers have been breaded.
  4. Bake skewers in a 400 degree oven for 25 to 30 minutes. Bake whole breasts for 45 minutes.

Chef Becky’s Chocolate Chip Waffles with Nutella

With three kinds of chocolate in this recipe, you can’t go wrong! Watch how easy it is to whip up a batch of homemade waffles!!

Chocolate Chip Waffles

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • ½ cup unsweetened cocoa powder, sifted
  • 1 cup whole milk
  • 2 eggs
  • ¼ cup Nutella
  • 1 cup dark chocolate, finely chopped (you can substitute mini chocolate chips)
  • ½ cup canola oil & a brush for coating the waffle iron

Your Choice of Toppings for Serving: Sliced bananas, Nutella, whipped cream, maple syrup, butter, etc.

  1. Preheat waffle iron to medium-low.
  2. In a large mixing bowl, stir together flour, baking powder, salt, sugar, cocoa powder, and chopped chocolate.
  3. Stir in milk, eggs and Nutella until mixture is smooth.
  4. Brush pre-heated waffle iron with canola oil, using a silicone brush.
  5. Pour 1/3 cup batter onto hot waffle iron. Cook until golden brown, about 2 ½ minutes using medium-low heat.

Chef Becky’s Salmon Stuffed with Basil and Two Cheeses…YUMMY!!

This recipe is a winner!!! Fresh herbs, cheese, and lemon slices make it an impressive entree for dinner parties!

Salmon Stuffed with Basil & Two Cheeses

  • 2 pounds salmon, boneless and skinless
  • 8 ounces cream cheese, softened
  • ¼ cup parmesan cheese
  • 2 tablespoons Italian parsley, finely chopped
  • 1/4 cup basil, fresh, finely chopped
  • 2 tablespoons green onion, finely chopped
  • Salt and pepper to taste
  • 4 lemons, sliced 1/8 inch thick, seeds removed
  1. Make filling by combining the cream cheese, parmesan cheese, parsley, basil, and green onion. Divide the filling into 6 equal portions.
  2. Carefully butterfly the salmon fillets to create a pocket for the filling. (see how in the video)
  3. Stuff fillets with one portion of the filling, and close salmon over the filling.
  4. Season the fillets lightly with some salt and black pepper.
  5. Top each filet with 4 lemon slices.
  6. Bake uncovered in a 375 degree oven for 18 minutes, or until fish flakes easily with a fork.

Chef Becky’s Chocolate Lava Cakes…Warm, Melty, Delicious!!!

Watch how easy it is to make this impressive dessert! Your guests will be blown away!

Chocolate Lava Cakes

  • 2 tablespoons butter, for greasing ramekins
  • 4 tablespoons cocoa powder, for dusting ramekins
  • 6 ounces dark chocolate buttons. Chocolate Decadence is my favorite brand
  • 6 ounces butter
  • 4 large eggs
  • 4 egg yolks
  • 6 ounces sugar
  • 3 ounces flour
  • Optional Ingredients
  • Vanilla ice cream
  • Raspberries
  • Mint, for garnish
  1. Grease the ramekins lightly with butter. Dust with cocoa powder. Tap out excess cocoa powder.
  2. In a small non-stick saucepan, melt 6 ounces butter and chopped chocolate over very low heat. Stir often.
  3. Using an electric mixer, beat the eggs, egg yolks, and sugar for one minute. Add the melted butter and chocolate mixture. Stir well. Add the flour and mix.
  4. Pour batter into prepared ramekins, just slightly more than half full. Chill filled ramekins in the refrigerator for at least 1 hour. Cakes can be prepared in advance and held in the refrigerator (before baking) for up to two days.
  5. Preheat oven to 400 degrees. Bake ramekins directly on the oven rack for 10 to 13 minutes. Cakes will puff and crack. Sides will be set, but the centers will remain soft. Do not over bake, as you will lose the lava effect.
  6. Invert cake on individual serving plates. Serve immediately with vanilla bean ice cream.
  7. Makes 6 to 8 servings, depending on the size of your ramekins.

Chef Becky’s Garlic & Rosemary Chicken Skewers

My tender chicken skewers with a tasty sauce will knock your socks off!!!

Grilled Rosemary & Garlic Chicken Skewers

  • ¼ cup olive oil
  • ½ cup ranch dressing
  • 3 tablespoons Worcestershire
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¾ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon sugar
  • 6 chicken breasts, cut into 1 inch cubes
  • 12 to 15 heavy duty skewers
  • Soak bamboo skewers in water for 1 hour.
  1. In a large bowl, combine the olive oil, ranch dressing, Worcestershire, rosemary, lemon juice, vinegar, garlic powder, sugar, and lemon juice.
  2. Cut the chicken breasts into 1 inch cubes. Place into bowl of marinade. Stir well, and refrigerate for 1 hour.
  3. Soak bamboo skewers in water for 1 hour.
  4. Thread the chicken onto skewers.
  5. Preheat grill to medium heat. Lightly oil the grates.
  6. Place skewers onto grill and brush with marinade. Grill chicken skewers for 4 minutes. Turn skewers over and grill for 4 to 6 more minutes, or until chicken reaches 165 degrees.

Chef Becky’s Beer Cheese Sausage Dip is Perfect for Tailgating!

Spicy, creamy, and delicious! My Beer Cheese Dip uses Ninkasi’s Helles Belles Lager, lots of cheese, onion, and garlic! Perfect to make ahead of time to serve at your tailgater or party at home!

Beer Cheese & Sausage Dip

  • 19 ounces Hot Italian Sausage, casings removed
  • 2 cups yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup lager, Ninkasi’s Helles Belles
  • 3 cups cheddar-jack cheese blend
  • 8 ounces Neufchatel cream cheese, softened
  • 2 teaspoons Worcestershire
  • 2 teaspoons Tabasco pepper sauce
  • ½ teaspoon black pepper
  • ½ cup green onion, sliced
  • 12 ounces Frito Scoops corn chips
  1. In a large skillet, cook the onion for a few minutes, so it begins to soften. Add the sausage and garlic, and cook over medium heat. Break up the sausage into small pieces as it cooks.
  2. Add the cream cheese and stir until it has melted.
  3. Add beer, shredded cheese, Worcestershire, Tabasco, and salt and pepper to taste.
  4. Stir well and bring it to a simmer.
  5. Pour into a 13 X 9 oven safe baking dish.
  6. Top with the sliced green onions.
  7. Bake uncovered in a 375 degree oven for 15 minutes.

Chef Becky’s Triple Berry Parfait with Lemon Whipped Cream

Chef Becky’s Triple Berry Parfait

  • 1 ½ cups heavy cream
  • 5 tablespoons sugar
  • ¼ cup lemon juice, fresh
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla

For Berries

  • 1 cup strawberries, sliced
  • ½ cup blueberries
  • 1 cup raspberries
  • 3 tablespoons sugar
  • 4 teaspoons lemon zest
  • 1 bunch mint, for garnish
  • 6 clear glass cups, for serving
  1. Chill a glass or stainless steel bowl in the freezer for an hour before mixing the whipped cream.
  2. Toss berries with 3 tablespoons sugar and set aside.
  3. Beat whipping cream, 5 tablespoons sugar, lemon juice, and extracts in a large chilled bowl on high speed until soft peaks form about 2 1/2 minutes.
  4. Layer mousse and berries in dessert dishes. Repeat layers a second time. Sprinkle with lemon zest. Garnish with a sprig of fresh mint.
  5. Serve immediately.