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Crack Sauce…with soft pretzels

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Crack Sauce…with soft pretzels


Crack Sauce (AKA Horseradish Honey Mustard)

  • 2 Tbsps Whole Grain Mustard
  • 2 Tbsps Dijon Mustard
  • 3 Tbsps prepared horseradish
  • 4 Tbsps honey
  • 1 tsp lemon juice
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 2 cloves of garlic, grated
  • 2 dashes of Worcestershire sauce
  • 1 dash of soy sauce
  • Salt and pepper to taste
  1. Combine all ingredients in a small sauce pan
  2. Warm over medium heat
  3. Do not simmer– just warm it up


Apple Brown Butter Tart

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Apple Brown Butter Tart

Tomato Basil Parmesan Soup

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Tomato Basil Parmesan Soup

Balsamic and Brown Sugar Glazed Short Ribs BBQ

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Balsamic and Brown Sugar Glazed Short Ribs BBQ

Milles Crepe Cake

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Milles Crepe Cake

(Winner Winner) Chicken Dinner Pot Pie

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(Winner Winner) Chicken Dinner Pot Pie


(Winner Winner) Chicken Dinner Pot Pie

  • 2 Cups of chicken stock
  • 1 lb. boneless skinless chicken breast
  • 3 small potatoes, peeled, cubed
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 carrots, peeled, sliced into disks
  • 1/2 Cup frozen peas
  • 1/2 Cup frozen corn
  • 4 LARGE cloves garlic, minced
  • 1 1/2 tbsp dried rosemary
  • 1 tbsp herbs de provence
  • 3 tbsp butter, divided
  • 2 tsp flour
  • 1/3 Cup light cream
  • 2, 8 oz cans of refrigerated crescent roll dough (Only 1 is required.)
  • Olive oil
  • Salt and pepper here and there
  • Bacon fat, if desired
  1. Preheat oven to 350 degrees F
  2. Cut chicken into 4 smaller breast pieces. Liberally season chicken with salt and pepper and drizzle with olive oil. (If you want to add a little something special, smear a little bit of bacon fat on top of each piece of chicken before putting it in to the oven. It will really amp up the flavor.) Roast chicken until cooked through, about 20-30 minutes, depending on size of the cut. Once cooked, allow to sit several minutes to let the juices reabsorb, then shred the chicken. Set aside.
  3. Turn the oven up to whatever temperature the can of crescent roll dough indicates for cooking the dough. (Mine was 375 degrees F.)
  4. Meanwhile, bring stock to a boil and add cubed potatoes and sliced carrots. Boil until fully cooked. Drain the vegetables but RESERVE the broth! Do not pour it down the drain! Set veggies aside.
  5. In a pan, heat olive oil and cook sliced celery until just softened. The celery should still have good texture, almost a crunch. Cook the minced garlic very quickly in with the celery. Remove the celery and garlic from the pan and place with potatoes and carrots.
  6. Melt 2 tbsp. of the butter in the pan, then sprinkle the flour and cook together to form a roux.
  7. While the roux cooks, add rosemary, herbs de provence, salt and pepper to taste. Allow herbs to warm and cook in the roux to allow the heat to extract all of the flavor.
  8. Slowly add reserved chicken stock and the cream. Allow the mixture to thicken.
  9. Add all vegetables and chicken back into the pan. Add frozen corn and peas and cook all ingredients together until warmed through.
  10. Empty pan into a round casserole dish. Cover dish with crescent roll dough and brush with the remaining butter which you can melt in the microwave.
  11. Optional: You can have a second can of dough and bake the rolls normally. Since there isn’t a bottom dough layer in this recipe, it might be nice to have a separate crescent roll for all of that creamy broth.
  12. Bake the pie until the dough is golden brown and the filling bubbles up around the edges.

My name is George. And I’m a foodie.

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It’s no secret. I love food.

Not just eating food. Making food. Shopping for food. Looking at food. Waiting for food. Smelling food. Anything about food, I love it.

I didn’t really cook until sophomore year of high school. I grew up with cable television, and when we finally got it, I found myself glued to the Food Network. I fell in love with exotic ingredients and spices. I dreamed of a time when I could experiment like the chefs I watched every day.

And now I  finally have my own kitchen. It’s wonderful. I have butchered chickens, made stock and soup, created desserts, and crafted original recipes. I love it. And I’m never going back to a time when I didn’t cook. Because for me, the kitchen is an artist’s palette, a place where I can go and relax and create.

My hope is that I can inspire creativity and hunger. I use real ingredients. This is not a place for guilt. I will use real butter and stock and hearty vegetables and meat. If you’re not free in the kitchen, there is less freedom everywhere else. Live a little. Enjoy.

And, by the way, it’s never rude to say YUM.