Yield 2 servings

Ingredients:

3 tablespoons extra virgin olive oil

1 each red bell pepper, seeded and large chopped 

1 each yellow onion, medium chopped 

3 each cloves garlic, thinly sliced

½ teaspoon ground cumin

½ teaspoon dark chili powder

½ teaspoon smoked paprika

½ teaspoon dried oregano

¼ teaspoon fresh ground black pepper

½ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

1 each 14 oz can crushed tomatoes

4 each eggs, cracked separately into small bowls 

¼ cup crumbled feta or goat cheese

¼ cup parsley, cilantro and oregano, rough chopped

Season sea salt & freshly ground pepper to taste

Serve with toasted baguette or toasted pita bread

Method:

Preheat oven to 375 degrees

In a cast iron skillet over medium heat, add 3 tbsp of olive oil, add the chopped onion, peppers. Sauté for 20 minutes until peppers soften. Add the spices: dark chili powder, cumin, paprika, oregano, salt, black pepper. Toast the spices with vegetables until the room smells like Morocco. Add the sliced garlic and sauté for 1-2 minutes until garlic is fragrant.

Add the crushed tomatoes and lower the heat to simmer. Stir and allow sauce to simmer for 10 minutes.

Create 4 small wells in the sauce and crack the eggs into the wells. Place skillet into the oven and bake the eggs for 8-10 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don't overcook).

Remove from the oven and crumble cheese over the whole pan. Sprinkle chopped herbs, sea salt and freshly ground pepper.

Serve with toasted bread or pita, enjoy!

Yield: 12 cookies

Ingredients:

¾ cup butter softened

½ cup white sugar

1 cup light brown sugar

2 each eggs

1 teaspoon vanilla extract

1 ¼ cups all purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cups rolled oats, blended in a blender until fine

1 ½ cups rolled oats

1 ¼ cups raisins

Method:

Preheat oven to 350°F.

In a the bowl of an electric mixer, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.

Add the sugars and continue beating until the mixture is light and fluffy, about 4 more minutes.

Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, in two batches.

Once all the dry ingredients are incorporated add the raisins.

Scoop the dough onto a large baking sheet lined with parchment paper or a silicone mat. The dough should be the size of a golf ball.

Bake smaller cookies for 14-15 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.

Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking.

Let cookies cool

Let cookies completely before filling them with the butter cream.

Honey buttercream Ingredients:

½ cup butter, softened

½ cup shortening

½ teaspoon ground cinnamon

2 tablespoons honey

1 ¼ cup powdered sugar

1-2 teaspoons milk

Method:

In a mixing bowl, beat butter and shortening until creamy. Add in ground cinnamon and honey. Beat to combine.

Gradually add in powdered sugar, then, milk. Continue beating until frosting is fluffy and desired consistency is reached.

Scoop a tablespoon of frosting on a chilled cookie. Sandwich them together.

Yield: 6 servings

Ingredients Biscuit dumplings:

4 cups all-purpose flour

3 tablespoons baking powder

2 teaspoon granulated sugar

1 ½ teaspoon kosher salt 

1 cup unsalted butter

2 cups half & half

Method:

Using a box grater, shred the butter and refrigerate until needed.

In a large mixing bowl, sift the flour, baking powder, sugar and salt. 

Add cold butter and cut it into the flour using a pastry cutter. 

Add the Half & Half and stir until mixture comes together and is mostly moistened. Do not over-mix.

Turn dough out onto a floured surface. If the dough is still sticky, lightly sprinkle the top with flour.

Shape the dough into a rectangle then fold it in half and shape into another rectangle. Fold a second time and shape into another rectangle that is 3/4" thick. 

Stitch out different round shapes and set aside in the refrigerator until needed.

Ingredients chicken stew:

1 stick butter, unsalted

1 1/2 cups onions, medium chopped

¾ cups celery, medium chopped

¾ cups carrots, medium chopped

1 cup button mushrooms, quartered

1 Tablespoon garlic, minced

¼ cup flour

1 cup white wine

2 cups chicken stock

1 pound chicken meat, breast meat and leg meat, medium chopped

1 Teaspoon thyme, chopped

1 teaspoon sage, chopped

1 teaspoon oregano, chopped

Season salt and pepper

Method:

Preheat the oven to 400°F. Heat a cast iron dutch oven or medium large pot over medium high heat.

Add butter, onions, celery, carrots, mushrooms and garlic to the dutch oven or pot. Cook for 5-6 minutes, just to begin to soften vegetables.

Dust the vegetables with the flour and toss to coat. Add the wine and stir to thicken. Add the chopped chicken meat and chicken stock. Stir to combine and bring to a simmer. Cook for 5 min at a steady simmer. Add herbs and season to taste with salt and pepper.

Transfer the stew to a large casserole dish or if you are baking in the ductch oven leave stew in the dutch oven.

Arrange the biscuits on top of the stew, brush with a little Half & Half, season with salt and pepper.

Bake for 20-25 min or until the biscuits are golden brown.

Remove from the oven and allow to sit for 5 minutes before serving.