Greek Nachos


  • As many mini naan breads as you would like
  • 1 can chickpeas, drained and rinsed
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon onion powder
  • 1/2 medium cucumber, diced
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 to 3/4 cup sun-dried tomatoes in oil, chopped
  • 1/2 to 3/4 cup pecorino peppers , chopped (omit stems and seeds)
  • 1/2 cup or more feta crumbled
  • 23 green onions, sliced for garnish
  • Store bought hummus, for serving
  • Store bought tzatziki, for serving
  • Fresh ground pepper

To make the nachos:

  1. Preheat oven to 400°F. Drizzle olive oil over mini naan bread (I just eyeball this) along with salt and pepper, and toss to coat. On another baking sheet, place chickpeas and toss with olive oil (just eyeball this again) along with salt, pepper, and onion powder. Place both sheets in the oven and bake for 10-15 minutes or until naan is golden, check and toss them around halfway through.  Feel free to cook a bit longer until desired liking and remove from oven.
  2. Meanwhile, prepare toppings and dips.
  3. When the pita chips come out of the oven, transfer to serving tray.  Top mini naan bread with all of the toppings as if you were making regular nachos. Top with with hummus and tzatziki sauce. Garnish with green onions and fresh black pepper.
  4. Dig in!!!!!

Bourbon Cherries


  • 1 pound of cherries, rinsed and pitted, stems removed (I Jaime used the frozen presidents choice cherries)
  • 2 cups of brown sugar
  • 2 cups of bourbon (I Jaime used Jim Beam)
  • 2 cinnamon sticks
  • 2 star anise


  1. In a medium saucepan, add the brown sugar, bourbon, cinnamon sticks and star anise.
  2. Bring to a bubbling simmer and let simmer over medium low heat for about 5 minutes.
  3. Pour the pitted and stemmed cherries into a large bowl,
  4. Pour the bourbon syrup over the cherries and let macerate for 5 – 10 minutes or so.
  5. Ladle into clean sterilized jars, leaving about a 1/2″ headspace, making sure the cherries are submerged in the liquid.
  6. Seal the jars. You can either put them in the refrigerator or process them in a water bath for 10 minutes or so.
  7. Enjoy!
  8. Let cool and enjoy!

Ending #ChristmasWeek With Spiced Boozy Cherries

Photo and recipe credit: Cooking in Stilettos

Creamy Steak Fettuccine

12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter
cloves, minced
2 tbsp. all-purpose flour
2 c. milk
1 tbsp. freshly chopped parsley
1/2 c. freshly grated Parmesan
1 1/2 c. halved cherry tomatoes
4 c. baby spinach

Balsamic glaze, for drizzling

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
  5. Top with sliced steak and drizzle with balsamic glaze.


Creamy, Cheese Polenta Dish

Cheesy Polenta with Roasted Vegetables


  • Kosher salt and freshly ground pepper
  • 1 cup (5 oz./155 g) polenta
  • 3/4 lb. (375 g) butternut squash, peeled, seeded and cubed
  • 1/2 lb. (250 g) brussels sprouts, halved
  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. unsalted butter
  • 3/4 cup (3 oz./90 g) shredded fontina cheese
  • 2 Tbs. grated Parmesan cheese
  • Chopped fresh flat-leaf parsley for garnish


Preheat an oven to 450°F (230°C).

In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.

Meanwhile, pile the squash and brussels sprouts on a baking sheet lined with parchment paper. Drizzle with the olive oil and balsamic vinegar, season well with salt and pepper, and toss to coat. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.

Once the polenta is soft, stir in the butter and cheeses until melted. Season to taste with salt and pepper. Spoon the polenta into bowls, top with the roasted vegetables and garnish with parsley. Serve immediately. Serves 4.




Photo and Recipe credit Williams Sonoma