2 tablespoons butter
2 1/2 pound pork tenderloin
salt
pepper
3 small onions, sliced
2 large Granny Smith apples, cored and sliced
1 bottle Hard Apple Cider
8 sprigs Thyme

Fall is one of my absolute favorite times of the year. I love when after a long hot Summer it starts to cool down and you feel a crispness in the air. Picking pumpkins, kicking off the holiday season,and finally dusting off those adorable boots you’ve been dying to wear… all of these things make me love it so much. Well I decided to kick off the “official start” of Fall by making an amazing fall-ish meal. I can’t think of anything more fall than apples and a nice hearty roast. Well, this combines both of those! Plus nothing goes better with pork than apples in my opinion. This recipe is so unbelievably easy and it just screams fall! First things first, you want to preheat your oven to 375*F. Heat up your dutch oven, or any other heavy bottomed pan, to high heat. Put the 2 tablespoons of butter in and let melt (but don’t let it burn!). While you’re waiting on the butter to heat up season your pork roast on all sides with a lot of salt and pepper. You might think it’s too much but I promise you it isn’t! Put the roast in the pan and sear on all sides until nice and golden brown. Once the roast is nice and browned on all sides take out and turn your heat down to medium high. Add your chopped apples and onions along with another pinch of salt and pepper. Let cook for about 5 minutes, or until they are cooked down and are starting to carmelize. Add the bottle of Hard Apple Cider to deglaze the pan. Make sure you scrape the bottom thats where most of the flavor is! After you’ve added the cider put in the sprigs of Thyme. Don’t worry about picking them off of the stem because they will fall off anyways and after the roast is done all you have to do is pull out the stem! Add the pork roast back in the pack and put the lid on. Pop it into the oven and let cook for 25-30 minutes or until the internal temperature reaches 145*F. Once it is cooked take out of the pan and let rest, covered, for about 3-5 minutes to make sure you keep all those juices in there. Slice while still hot and serve with the cooked apples and onions! This is SO delicious and juicy and you’re going to be ready for fall after eating this delicious meal. Enjoy!

Steak:

4 filet mignon, cut 1 1/4 inches thick

salt

1/4 cup peppercorns, coarsely ground (pink, red, black, white, green)

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

Sauce:

2 shallots, diced small

1/2 cup Brandy

1 cup canned beef broth

2 tablespoons butter

Why pay so much for a steakhouse dinner when this is way better… trust me! The first thing you want to do is prepare your steaks. We want a nice crust on the outside and in order to do that you need to take a paper towel and pat the steaks dry. Sprinkle all over with salt. Put your peppercorns on a plate and coat each side of the filets with the peppercorns. In a large saute pan over high heat melt the butter and olive oil. When hot, add the steaks and lower heat to medium. Let cook for 4 minutes on one side then flip, and cook another 4 minutes for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. Now, time for the easy amazing sauce. Add the shallots to the pan and saute, scrapping up the browned delicious bits at the bottom. Add your Brandy of choice, and let cook for about 2 minutes. After the Brandy is cooked out, add the beef broth. Let cook for about 5 minutes, until reduced by about half. When reduced, take off the heat and add the cold butter. Slowly swirl in the butter to make a luscious sauce. Add a little salt and  spoon over the steaks. How easy and elegant is that? Not to mention amazing. Everyone will love it!!

2 large eggplant, diced in 1/2 inch slices

3 eggs, plus 2 tablespoons water

2 cups flour, seasoned

Olive oil, for frying

8 cups (2 bottles) of your favorite sauce

8 oz fresh mozzarella, sliced thin, or grated

Fresh grated  Parmiggiano Reggiano

Ok everyone this is absolutely amazing and don’t be intimidated by this recipe! Its super easy this is a really great recipe to entertain with. Make it in the morning and pop it in the oven 30 min before your company comes over. Either way… absolutely delicious. Ok to start off, find nice big eggplant ,cut off the top and bottom, and slice it into half inch thick slices. On a rack over a sheet pan salt both sides of the eggplant to get the bitterness of the seeds out. Let sit for about an hour and rinse off the salt.  You’ll see liquid at the bottom on the pan, but just discard it! In a large deep saute pan, add about a half an inch of olive oil and turn it on medium high to heat up. You want to make sure the oil is hot, because if not the eggplant with absorb the oil and make the dish very heavy and greasy. To test if your oil is hot enough, put a drop of water in it and if its sizzling like crazy, you know its ready! While the oil is heating up get your egg-wash and flour ready. To make the egg-wash just crack about 3 eggs and whisk together with a little water and salt and pepper. To the flour put lots of salt and pepper. Its really important to season everything as you go! Working with a couple of pieces of eggplant at a time first dip the eggplant in the egg-wash so it’s covered in the egg, then place in the seasoned flour so the eggplant has a thin layer of the flour. Shake off the extra flour. Put into the oil and let cook on each side about 5 minutes until a light golden brown on each side. Once cooked, place on paper towels to soak up the extra oil. Work in batches and if you need to add more oil add it and make sure if can heat up before you cook the rest of the eggplant. Once you have all the eggplant cooked its time to assemble everything. In a baking pan, put a layer of the spaghetti sauce on the bottom and then arrange the slices of fried eggplant on top of that. Top that with a thin layer of mozzarella and the fresh grated parmesan. Then do another layer of the same: sauce, eggplant, mozzarella, and parmesan. For the final layer top off the eggplant with the rest of the sauce, the last bit of mozzarella, and parmesan. Pop that bad boy into a preheated 350* and let cook for 30 minutes until its bubbly and the cheese is starting to get brown on top. Cut and serve!! You’re family will be so impressed! I hope you like it

1 package corned beef brisket with spices

3 pounds red potatoes, cut into quarters

1 1/2 pounds carrots, peeled and cut into chunks

1 head cabbage

vinegar

mustard

This is SO easy, delicious, affordable, and simple to make. You can feed an army with this and everyone will be satisfied! In the largest  pot you have, put your raw beef and pickling spices in and put cold water almost to top of the pan. Let come to a boil, and reduce to a low simmer for 1 1/2 hours. After 1 1/2 hours, put your potatoes and carrots in the hot water with the beef and spices. Let cook for another 30- 40 minutes. After 30-40 minutes put your cut cabbage in and let cook for another 30 minutes. After that, it’s ready to eat! Add a little vinegar, salt, pepper, and even mustard if you would like to spice things up a little bit. Enjoy! Happy St. Patty’s day!

1/4 cup olive oil

1 pound boneless, skinless chicken breast halves (about 2 chicken breasts)

3 stalks celery, finely chopped

1 green bell pepper, finely chopped

1 medium onion, finely chopped

1 pound andouille sausage, cut in 1 inch pieces

2 cloves garlic, minced

2 1/2 cups chicken stock

1 teaspoon Old Bay (or any kind of Creole seasoning)

1 can (14 oz) crushed tomatoes

1 cup long grain rice

bay leaf

salt 

pepper

Mmmm mmmm mmm nothing better than a good jambalaya and I don’t want to toot my own horn or anything, but this is delicious. First thing you want to do is season your chicken with lots of salt and pepper. In a dutch oven, or a sauce pot, heat the olive oil over medium high heat. Brown the chicken breasts on each side until golden brown, about 2-3 minutes on each side. Once the chicken is cooked, take out and set aside. To the pan add the chopped celery, bell pepper, and onion. Let cook for about 5 minutes, stirring often and don’t forget to scrape up those yummy brown bits at the bottom! Once the veggies have cooked, add the chopped sausage and let cook for another 3 or so minutes. Once you see the sausage is starting to brown, add the minced garlic and let cook for just one minute. You’ll smell when its cooked and ready to go! Add the rice and stir it around to get all the great flavor around every grain of rice. To the rice add the Old Bay, chicken stock, and crushed tomatoes. Bring it to a boil and add the chicken and a bay leaf and turn it down to a low simmer. Cover and let cook for about 30 minutes. When ready, ladle out to a bowl, and Laissez le Bon temp rouler. Let the good times roll!

2 pounds ground beef

1 onion, diced small

3 cloves garlic minced

1 teaspoon fresh oregano ( 1/2 teaspoon if using dried)

2 tablespoons Worchestershire sauce

1/4 cup cooked rice

1/4 cup ketchup

2 eggs

salt

pepper

onion powder

4 red bell peppers cut in half, seeds removed, poked with holes at bottom

For topping:

1 cup ketchup

1 tablespoon yellow mustard

1/4 cup brown sugar

2 tablespoons Worchestershire sauce

3 tablespoons dehydrated onion

salt 

pepper

hot sauce (optional!)

1/2 cup hot water

This is perfect comfort food for any day of the week. It’s so easy! First preheat your oven to 375*F. Take the peppers and cut them in half and take out the seeds and stem. With a knife, poke hole in the bottom so all the grease drains through and doesn’t land up on your butt For the meat, all you need to do is put it in a bowl and add the onion, minced garlic, oregano, Worchestershire sauce, cooked rice, ketchup, eggs, and the seasonings. Mix together with your hands and put into the halved pepper. Don’t worry, there will be a lot of meat for each pepper so mound that baby up! Once you have all the peppers stuffed make the topping. In another bowl mix together the ketchup, mustard, brown sugar, Worchestershire sauce, dehydrated onions, salt, pepper, and if you want a little kick, some hot sauce. Mix together until everything is incorporated and spoon on top of the peppers. Try not to let the goodness run over onto the pan. Once you have the topping on all of them, add the 1/2 cup of hot water to the bottom of the pan and pop it into the oven. Let cook for 35-40 minutes depending on your over. Voila! Delicious homemade stuffed peppers. Could it get any better?

Olive oil

2 1/2- 3 pound Chuck Roast

1 stalk celery, cut in large chunks

3 carrots, peeled and cut in large chunks

4 onions, cut in quarters

1 sprig rosemary, leaves taken off

2 sprigs of oregano

2 sprigs thyme

14 ounce can Beef Broth

14 ounce can petite diced tomatoes

salt

pepper

garlic powder

onion powder

Ok everyone, don’t get afraid of the dreaded roast! I promise this is the best pot roast you’ll ever have, and for sure the tastiest! So what you want to do is start off by pre-heating your pan. If you have a dutch oven use it! But if not, a regular stock pot would do. Preheat the pan on high heat with a little drizzle of olive oil. Season the roast on all sides with the salt, pepper, onion powder, and garlic powder. Once the pan is hot enough, put the roast in and brown on all 4 sides, about 1-2 minutes per side. While that is browning, prep all your veggies. Peel and dice the carrots, onions, and cut the celery in large chunks. Small diced veggies won’t work in this dish! When the roast in browned on all sides, take out and turn the heat down to medium and add all the cut vegetables. Let saute in the oil and make sure to scrape up all the browned bits at the bottom while you’re sauteing the vegetables. After about 2 minutes add the herbs, beef broth, and can of tomatoes. Nestle the roast on top of the vegetables and broth and turn the heat to low. Once you do that, cap it up and forget about it for 3 hours! After 3 hours, I promise you you’ll have the most amazing roast you’ve ever tried. You can’t mess this up! Hope you like it!

1 pound “gnocchi” like pasta (or any small pasta)

2 tablespoons butter

1 tablespoon olive oil

1/2 sweet onion, chopped

4 garlic cloves, minced

1 bag frozen peas, thawed

1/4 pound sliced proscuitto, cut in strips

1/4 cup grated parmesan

1/8 cup fresh parsley, minced

In a pot of boiling salted water, add the pasta and let cook! Meanwhile, in a heavy large skillet, melt butter and heat oil. Add the onions, garlic, salt and pepper and saute until tender, about 2 minutes. Add the proscuitto and peas and cook for about 5 minutes. Season with salt and pepper to your liking! Add the cooked pasta with a little bit of the pasta water. Stir all together and sprinkle with parmesan and parsley and serve! Fast, easy, delicious, and a real crowd pleaser!!

1 pound linguine

3 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

6 cloves minced garlic

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1 pound large shrimp, peeled and deveined with tails on

zest of 1 lemon

juice of 2 lemons

1/3 cup chopped parsley

1/2 lemon cut in thin rounds

In a large pot of salted water, add the linguine and cook for about 7-10 minutes. Meanwhile, in a large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic, red pepper flakes, and a pinch of salt to the pan and saute for about 1-2 minutes. Watch the garlic it burns easily! Add the shrimp and a big pinch of salt and pepper. Cook on each side until pink, just about 5 minutes all together. Add the cooked pasta to the pot, along with the lemon zest and juice. Stir everything together until well incorperated. Remove from the heat and add the lemon rounds and chopped parsley. Toss again and serve right away and watch you’re guests love this!