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This dip will blow you away! Bacon, cream cheese, green onions, ranch dressing, and BBQ sauce, baked to perfection!! Perfect for Father’s Day or potlucks!

BBQ Chicken Dip with Bacon

• 1 cup red onion, chopped
• 2 Tablespoons olive oil

• 8 ounces softened cream cheese
• 3/4 cup ranch dressing
• 1/2 cup barbecue sauce
• 1/2 teaspoon garlic salt
• ½ teaspoon pepper
• 1½ cups rotisserie chicken meat, chopped

• 1/2 cup shredded cheddar cheese
• 8 ounces bacon, cooked and crumbled
• 1/2 cup green onions
• Additional barbeque sauce
• 1 box Ritz crackers

1. In small skillet combine olive oil and red onion and sauté using medium heat until tender, about 3 minutes.
2. In medium mixing bowl combine cream cheese, ranch dressing, garlic salt, pepper, sautéed red onion, and barbecue sauce. Mix well. Stir in the diced chicken by hand. Spread into an oven safe baking dish.
3. Sprinkle with the shredded cheddar cheese and then top with the bacon and green onions. Drizzle with additional barbeque sauce.
4. Bake for 20 minutes in a 350 degree oven.
5. Serve with Ritz crackers.

My Lemon Bars are out of this world! A client favorite dessert recipe for you to make at home.

Lemon Bars

• 1 cup butter
• ½ cup sugar
• ¼ teaspoon salt
• 2 cups flour
• 4 large eggs
• 1 ½ cups sugar
• ¼ cup flour
• 1 tablespoon flour
• ⅔ cup fresh lemon juice
• ⅓ cup powdered sugar, for sprinkling on top

1. Preheat oven to 350 degrees,
2. In a medium bowl, blend together softened butter, 2 cups flour, 1/4 teaspoon salt, and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Cut into uniform 2 inch squares and sprinkle with powdered sugar.

The magical combination of asparagus and bacon…so easy and SO good!

Bacon Wrapped Asparagus

• 2 pounds asparagus (thin stalks are better for this recipe)
• 1 pound bacon, not thick cut
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

1. Cut woody stems from asparagus.
2. In a large bowl, toss the asparagus with olive oil. Sprinkle with kosher salt and pepper and toss again.
3. Lay 3 asparagus stalks on a cutting board. Take one slice of bacon and wrap around the stalks. Try to keep the stalks flat as you’re wrapping them with bacon (think of it like a raft). Tuck the ends of bacon inside, so they cannot come loose on the grill.
4. Preheat grill to medium-low.
5. Grill asparagus for 4 minutes with the lid closed. Turn over and grill for 4 more minutes. Turn asparagus again and cook for 4 more minutes.
6. Serve immediately.

Slather this garlic butter on bread, pasta, fish, and hot veggies…it rocks!!!

The World’s Best Garlic Bread

This is a recipe I make year round! It pairs perfectly with BBQ, lasagna, salads, pasta, fish, and just about everything else!

• 15 garlic cloves
• 1 cup butter (2 sticks)
• Rustic bread, sliced ½ inch thick
• 1 cup Flat Italian parsley, washed and minced
• Kosher salt

1. Finely mince the garlic. Place in a medium skillet with two sticks of butter. Melt butter and stir well. Cook on low for 30 minutes. Stir every 5 minutes. Butter should not get over heated, or it will burn. Low and slow, with tiny bubbles, is key to getting the butter and garlic cooked perfectly.
2. While butter is cooking, pick the leaves off of the parsley. Rinse well. Dry thoroughly. Chop finely.
3. Once the 30 minutes are up, move the pan off the heat. Let cool for a few minutes, then add the chopped parsley to the garlic butter.
4. Use a silicone brush, and brush the garlic butter onto the slices of bread. Lay the bread onto a cookie sheet. Sprinkle with kosher salt.
5. You can freeze the bread at this point if you wish.
6. Bread can be baked or grilled (recommended).
7. To grill, preheat grill to medium to medium-high. Once grill is hot, place bread, sliced side down on the grates. Bread burns VERY easily, so you must stay close to the grill. Do not leave it unattended. Grill bread for 1 minute or so, and then turn over. Repeat on the other side.
8. To bake, preheat oven to 350 degrees. Reassemble slices to form a loaf. Bake for 20 minutes, or until bread is hot and crisped.

Tasty tri-tip is on the menu!! Watch me grill this popular cut, to everyone’s delight!

Santa Maria Tri-tip

• 1 tri-tip roast (2 to 2 ½ pounds)
• Oak wood chips, large piece of heavy duty foil

Dry Rub

• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoon onion powder
• 2 tablespoons fresh rosemary, minced

Basting Sauce

• 1/3 cup red wine vinegar
• 1/3 cup canola oil
• 6 garlic cloves, crushed
• 1 teaspoon Dijon mustard

1. Start this recipe the night before you plan on grilling the tri-tip for the best flavor.
2. Prepare the dry rub by combining kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and rosemary in a small bowl. Pat spices all over the tri-tip and wrap in plastic wrap. Refrigerate overnight.
3. Soak the wood chips in water for at least 30 minutes. Drain wood chips. Prepare a large piece of heavy-duty foil. Fold in half to double the thickness. Place wood chips in the center and fold foil over the ends to create a foil packet. Pierce the foil several times with the tines of a fork.
4. Make the basting sauce by combining the red wine vinegar, canola oil, garlic cloves, and Dijon mustard in a bowl.
5. Preheat grill to high. Place the foil smoker packet under the grates, right on top one of the burners. When you start seeing smoke, turn the heat down to medium-high.
6. Oil the grates with an oil soaked paper towel.
7. Place the tri-tip on the grill, and brush with basting sauce. Close lid and set timer for 4 minutes.
8. Turn tri-tip over, brush with basting sauce, and close lid. Set timer for 4 minutes.
9. Repeat these steps one or two more times, depending on the thickness of your steak. Use a meat thermometer and check. The temperature should read 130 degrees.

Tater tots are so trendy these days!! Watch me make a tasty dish using tater tots, ground beef, cheese, salsa, pickled jalapenos, , green onions, olives, and sour cream!

Tater Tot Taco Bake

• 2 pounds tater tots
• 1 ¼ pounds ground beef
• 1 cup water
• 1 packet taco seasoning
• 1 cup cheddar cheese
• ¾ cup salsa
• 1/3 cup pickled jalapenos
• ½ cup sour cream
• ½ cup olives, sliced
• ½ cup green onions

1. Preheat oven to 425. Bake tots on a foil lined cookie sheet for 25 minutes. Keep the oven on.
2. While the tots are baking, brown ground beef in a skillet and crumble well. Add packet of taco seasoning and 1 cup water. Cover and cook for 5 minutes.
3. In a large cast iron skillet, or (13 X 9 casserole dish), place the hot tater tots. Cover evenly with the hot ground beef and then sprinkle with cheddar cheese. Add the pickled jalapeno slices, if desired.
4. Bake for 10 minutes at 425.
5. Remove from oven and top with salsa, green onions, sour cream, and black olives.

This recipe will knock your socks off!! My friends fight over these, I promise! Toasted baguette topped with blue cheese, sun-dried tomatoes, seared steak, and French-fried onions….need I say more?

Steak Bruschetta

• Baguette (one or two)
• 2 tablespoons olive oil
• Garlic salt
• ½ cup blue cheese crumbles
• ½ cup mayonnaise
• 1 pound flat iron steak
• 2 teaspoons Montréal seasoning
• 1 cup sun-dried tomatoes, packed in oil, coarsely chopped
• 1/2 cup French fried onions

1. Preheat oven to 400 degrees.
2. Slice baguette into ½ thick pieces. Brush lightly with olive oil, and then sprinkle with garlic salt. Bake in a 400 degree oven for 5 minutes. Remove bread from the oven, and turn on the broiler.
3. Brush steak with olive oil, then sprinkle on the Montreal Steak seasoning. Preheat a large non-stick skillet with one tablespoon oil. When pan is hot, sear steak for 90 seconds per side. Remove from pan and place on a cutting board to rest.
4. In a small bowl, combine the blue cheese and mayonnaise. Stir well.
5. Use a small spatula and spread 2 teaspoons of the blue cheese-mayo spread onto each baguette. Place three chunks of sun-dried tomato on each piece of bread.
6. With a sharp knife, slice the steak into pieces about ¼ inch thick. Place one slice of steak onto each slice of bread.
7. Top each steak with a teaspoon of French fried onions.
8. Place bruschetta in the oven, on the middle rack. Broil for about 3 minutes. Keep a very close eye on the food, because it will burn very quickly!

This recipe for French toast is seriously delicious!!! Learn a new twist on a classic brunch dish, using croissants, berries, and real maple syrup!

Croissant French Toast

• 5 croissants
• 5 large eggs
• ½ cup half and half
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 3 tablespoons butter
• ½ cup maple syrup
• 1 1/2 cup fresh sliced strawberries, sliced bananas, and blueberries

The Night Before

1. Split the croissants in half. Let them sit out overnight to dry out.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Place in the refrigerator overnight. Pour mixture into a pie plate.

In the Morning

1. Pour egg mixture into a pie plate or shallow dish. Dunk each croissant (cut side down) into the mixture, and let it soak for 30 seconds. Flip over and let soak for 30 seconds longer.
2. Preheat large non-stick skillet over low heat. Melt a small pat of butter. Add two pieces of croissant (or however many will fit in your pan). Increase heat to medium-low.
3. Cook for 4 minutes on the first side. When toast is a deep golden color, flip it over and cook for 3 minutes on the second side.
4. Remove from the pan and repeat with the remaining croissant halves.
5. Serve with maple syrup, fresh berries, banana slices, and more butter!

Makes 5 large or 10 small servings.

What a delicious way to use quinoa!!! Watch me prepare a client favorite recipe, using quinoa, black beans, cilantro, corn, and spices! I promise you’re going to love it!

Quinoa with Black Beans and Cilantro

• 1 tablespoon olive oil
• 1 large onion, chopped fine
• 1 tablespoon garlic, minced
• 3 tablespoons cumin
• 1/3 teaspoon cayenne pepper *you can double or triple the cayenne if desired
• 2 cups quinoa, rinsed well
• 1 cup white wine
• 3 cups broth, HOT
• 1 pound corn kernels, thawed
• 2 15-ounce cans black beans, drained well
• 2/3 cup cilantro, washed and chopped

1. Sauté the onion and garlic in olive oil until the onion is translucent. Add the cumin and cayenne and stir well.
2. Rinse the quinoa with plenty of water. Add to the pan. Add the white wine and bring it to a boil. Continue stirring until the wine has completely evaporated.
3. Add the 3 cups of broth and bring it to a boil again. Scrape down the sides of the pan to ensure all of the quinoa is submersed in the cooking liquid. Turn heat down to medium-low and cover. Cook for 20 minutes.
4. After the 20 minutes are up, add the corn kernels. Stir well, cover again, and cook for 5 more minutes.
5. Mix in the black beans and cilantro. Stir well and heat through.

This dish freezes well. You can portion it out into lunch sized servings and store them in the freezer. Just grab one out of the freezer before you leave for work!

Party Perfect Appetizer!! Rotisserie Chicken, green onions, spices, and cheese rolled up into a tortilla!

Spicy Chicken Tortilla Roll Ups

• 1 ½ cups rotisserie chicken meat, chopped
• 1 10 ounce can Rotel diced tomatoes with chilies, drained
• 1 cup jalapeno jack cheese, shredded
• 8 ounces cream cheese, softened
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic salt
• ½ cup cilantro, chopped
• ½ cup green onions
• 6 large Jalapeno Cheddar tortillas

1. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add chicken and stir together.
2. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving ½ inch around the edge. Roll each tortilla tightly. Chill in the refrigerator for one hour.
3. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.