2 Tbsp Olive Oil
1 Medium Onion - Diced
1 Poblano Pepper
1 Jalapeno Pepper
1 Orange Bell Pepper
3 Cloves Garlic - Finely Chopped
1 Tbsp Tomato Paste
2 Tbsp Chili Powder
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Coriander
1/2 tsp Red Pepper Flake
1 Tbsp Fresh Chopped Oregano
                                                                                   1/2 c Tequila 
                                                                                   1 14.5 oz Can Fire Roasted Diced Tomatoes
                                                                                   2 Tbsp Tapatio or Your Favorite Hot Sauce
                                                                                   2 32 oz Containers Chicken Stock (Low Sodium)
                                                                                   2 c Shredded Chicken 
                                                                                   1 c Frozen Corn 
                                                                                   1 15.5 oz Can Black Beans - Drained
                                                                                   1/2 c Long Grain Rice
                                                                                    Kosher Salt

In a large stock pot heat the olive oil.  Dice the onion.  Remove the stems and seeds from the peppers.  Finely dice the poblano and jalapeno peppers.  Dice the bell pepper.  Add the onion and peppers to the pot.  Stir to coat in the oil.  Let the onion and peppers saute for about 5 minutes. Finely chopped the garlic and add to the pot.  Let the garlic cook with the onion and peppers for 2 minutes.  

Add the tomato paste, the seasonings (chili powder, smoked paprika, cumin, coriander, red pepper flake and oregano) and a good heavy pinch of salt.  Stir to combine it all and let it cook for another 3 - 4 minutes.  Add the tequila to the pot, turning the heat off when you do so, then turning it back on.  Give everything a stir and let the tequila cook for 3-4 minutes, reducing and concentrating the flavors.  Add the fire roasted diced tomatoes, Tapatio and chicken stock.  Bring everything to a boil and then reduce to  simmer.  Cover and let simmer for 20 minutes, stirring occasionally. 

Add the chicken, frozen corn, black beans and rice to the soup.  Give the broth a taste and add a pinch or two of salt if needed.  Bring everything back up to a boil and reduce to a simmer again.  Cover and let it cook another 20 minutes.

Turn off the heat.  Give everything a taste again and add a touch more salt if needed.  Ladle into bowls.  Now you can add your favorite toppings and make it a super burrito!  Top with cheese, sour cream, avacado, finely diced onion and/or chives.

Serves 6 - 8. 

2 Tbsp Olive Oil
2 Tbsp Butter
1/2 Medium Onion - Finely Diced
2 Cloves Garlic - Crushed
1 1/2 c Arborio Rice
1 c White Wine
4 - 6 c Chicken or Vegetable Stock
1 Tbsp Italian Seasoning or Summer Savory
3/4 c Frozen Peas
3/4 c Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper

In a medium, deep skillet heat the olive oil and melt the butter.  Add the onion and garlic and stir to coat.  Season the onion and garlic with a pinch or so of salt and a few grinds of pepper.  Let the onion and garlic cook for 3 - 5 minutes or until the onion is translucent.  Add the Arborio rice and stir to combine.  Let the rice toast for 5 minutes.  Add the white wine and stir to incorporate.  Add another pinch or so of salt and some more pepper along with the italian seasoning or summer savory.  Let the mixture simmer until the liquid has almost reduced by half.

Add a cup or so of the stock to the rice and stir to combine.  Let the mixture simmer until the liquid has almost reduced.  Repeat adding the stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet.  

After the fourth cup of stock has been almost reduced from the rice, give the rice a taste.  The rice should be slightly firm, but cooked through.  If needed, add up to an additional 2 cups of stock to the rice. 

Once the rice is cooked and the liquid has been reduced add the peas and parmesan cheese.  Stir to combine.  Turn off the heat.  Give the rice the taste and add salt and pepper if needed.  Transfer to a bowl and serve.

Serves 4 -6 people

3 c Flour - Sifted
1 tsp Cream of Tartar
1 tsp Baking Soda
1 tsp Kosher Salt
1 c Buttermilk - Give or Take
Sugar to Dust Top (Optional) 


Pre-heat oven to 450 degrees.  Grease a 8 inch round cake pan.  Set aside.

In a bowl, sift the flour, salt, baking soda and cream of tartar together.  With a wooden spoon lightly stir the flour mixture to combine with the buttermilk.  Add just enough buttermilk to give the dough a soft, but sticky, feel.

Turn the dough out onto a lightly floured counter and shape into a round loaf to fit in the cake pan.  Place dough in the pan.  Score the top to create an X (to let the fairies out).  Sprinkle the top with sugar, if wanting a sweet bread.

Bake the Soda Bread for 20 - 30 minutes or until golden brown.  Let the bread cool slightly and remove from pan.  Bread can be served slightly warm or not.  Slice the bread and top it with Kerrygold butter and your favorite jam if you would like.

Serves 4 - 6 people.

1/2 Bunch Curly Kale
1 Avocado
1/3 c Grape or Cherry Tomatoes
1/4 c Caesar Vinaigrette Salad Dressing 
Sourdough Croutons
Freshly Grated Parmesan Cheese





Rinse and dry the kale in a salad spinner.  Remove the hard stems from the kale and tear into bit size pieces.  Toss the kale into a bowl and coat with the caesar dressing.  Let the kale sit for at least 20 minutes.

Right before serving half the tomatoes and add to the kale.  Halve the avocado and remove the pit.  Peel off the outer skin and dice the avocado. Add it to the salad.  Toss the salad gently.  Top with croutons and a bit of parmesan cheese.

Serves 4.

1 Tbsp Olive Oil
1 Small Onion
1 Celery Rib
½ Carrot
1 14.5 oz can Petite Diced Tomatoes
1 c Lentils
¼ c Split Peas
¼ c Quinoa
1 Tbsp Fresh Thyme
6 c Chicken or Veggie Stock
Kosher Salt
Fresh Ground Pepper


Heat the 1 Tbsp of olive oil in a large stockpot or dutch oven.  Finely dice the onion, celery and carrot.  Add to the pot and sauté for 5 minutes.  Add the diced tomatoes and bring to a simmer.

Sort through the lentils and split peas and remove any small rocks or odd shaped pieces.  Add to the pot along with the quinoa, thyme and stock.  Season the mixture with salt and pepper to taste.  Bring to a boil.  Reduce the soup to a simmer and cook for 45 minutes, or until the lentils and split peas are done to your liking, stirring occasionally.

Serves 4 – 6 people