Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!

Ingredients:
• 3 graham crackers, broken in half
• 1 milk chocolate bar, broken into chunks
• 6 homemade marshmallow hearts

Instructions:
1. What is a Valentine’s Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See my recipe for old-fashioned marshmallows to learn how to make that cake.

2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.

3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course.

4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.

5. Remove the baking sheet and place a marshmallow atop each s’mores-to-be, pushing it gently into the gooey chocolate.

6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don’t think there is a better smell than toasting marshmallows. It’s intoxicating!

Enjoy!

That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go…old-fashioned marshmallows.

And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted–to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine’s Day recipe which is coming out tomorrow. It’s dripping with warm chocolate and oozing with gooey marshmallow.

Ingredients:
• 2 tablespoons gelatin (2 envelopes Knox)
• 1 cup cold water, divided
• 2 cups granulated sugar
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:
1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn’t move. It doesn’t even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would’ve taken a lot more than Bill Cosby to sell this stuff if they hadn’t.

2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you’ve cleaned it all up, it pops up like a week later.

3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.

4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don’t keep an eye on it, you’ll have a hot mess on your hands in no time–literally.

5. Add in the salt and vanilla extract.

6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.

7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You’ll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.

8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.

9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine’s Day recipe.

Enjoy!

Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It’s perfect for winter. It’s also perfect for the Big Game as there isn’t a food or snack it won’t go with.

Recipe: Roasted Grapefruit & Habanero Margarita

Ingredients:
• 6 grapefruits (3 cups juiced, remaining for garnish)
• 1 cup of tequila
• 1 habanero pepper
• 4 limes (2 for juicing, 2 for garnish)
• 1/4 cup Grand Marnier
• Salt for the glasses

Instructions:
1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.

2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!

3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.

4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.

5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.

Serve the margarita on the rocks in salt rimmed glasses and enjoy!

Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this Coffee and Chili mix or this Maple and Sea Salt? And go Niners!

Recipe: Roasted Curry Chickpeas

Ingredients:
• 1 15 ounce can of chickpeas
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon coriander
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees F.

2. Strain the chickpeas and rinse them clean. You don’t want any of the liquid they were packed in to remain.

3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.

4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.

5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.

6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.

7 Add the chickpeas and toss until they are fully coated.

Enjoy!

Recipe: Frosty Mexican Bulldog Margarita

Ingredients:
• 5 cups of ice, more depending on desired thickness
• 1 cup tequila
• 1/2 cup Grand Marnier
• 5 limes
• 1 orange
• 1 cup simple syrup
• 4 bottles of Corona beer, ice cold
• 1/3 cup coarse salt
• More limes for garnish

Instructions:

1. Place limes and the orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.

2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.

3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.

4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.

4. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.

Now get that party started and enjoy!

And the fact that they are made with beer and cheese doesn’t hurt either.

Recipe: Beer and Gouda Fried Risotto Balls (Arancini)

Ingredients:
• Scant 1 1/4 cup arborio rice
• 3 cups beer, Scotch Ale style
• 1 1/2 cup vegetable broth
• 1 cup Parmesan cheese, shredded
• 1/4 cup sweet onion, minced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons of salt
• 12 1/4-inch cubes of Gouda cheese
• 2 eggs
• 1/3 cup of flour
• 1/2 cup bread crumbs
• Vegetable oil
• Marinara sauce for dipping

Instructions:

1. In a very large pan, heat the olive oil over a medium-low heat until the oil’s surface shimmers.

2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.

3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.

4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.

5. Add in the salt, reduce to a low simmer, cooking the liquid down.

6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.

7. Fold in the Parmesan cheese.

8. Let the risotto cool then place it in the refrigerator for at least an hour.

9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.

10. Remove the risotto from the fridge and let’s make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.

11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.

12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.

13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.

Serve with marinara sauce and enjoy!

They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy.

Recipe: Spicy Butternut Squash & Black Bean Burger

Ingredients:
• 4 cups butternut squash, peeled and diced into 1/2 inch pieces
• 1 can of black beans, drained and rinsed
• 1/4 cup of uncooked quinoa
• 1/2 cup of water
• 1/4 cup red onion, minced
• 3 cloves of garlic, minced
• 1 serrano chile, minced
• 1 tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon ground coriander
• 1/4 cup pistachios, finely chopped
• 1 tablespoon sea salt
• 1 cup panko bread crumbs.
• Olive oil

Instructions:

1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender.

2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt.

3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender.

4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt.

5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture.

6. Fold in the bread crumbs.

7. Using a biscuit cutter, make your veggie patties. You don’t have to do this but I am a bit anal retentive.

8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed.

Enjoy!

Recipe: Fried Apple Rings

Ingredients:
• 1 large egg
• 1 cup buttermilk
• 1 cup all purpose flour
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 4 large Granny Smith apples
• Canola oil for frying
• Sea salt for finishing

Instructions:
1. Combine all dry ingredients–flour, baking powder and salt. Set aside.

2. Whisk the one egg and then whisk in the buttermilk.

3. Slice apples into 1/4 inch thick slices using varying sized biscuit cutters to make “rings” out of the slices, discarding smallest circle containing core.

4. Heat oil to 375°F. (Caution: Don’t let oil get too hot — your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.) Combine the liquid and dry ingredients while the oil heats up.

5. Dip apple rings into batter, removing any excess. A little is okay, it gives them a nice swirly look. Cook in oil in small batches, turning frequently to monitor browning.

6. When the rings are golden brown, remove to a wire rack and sprinkle with sea salt.

Enjoy!

I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it’s earthy, hearty and kinda sweet. I think you are going to like it!

Ingredients:
• Chewy Homemade Pizza Dough (get the video + text recipe)
• 1 small sweet potato
• 1/2 red onion
• 2 tablespoons olive oil, divided
• Salt and pepper, for seasoning the potato and onion slices
• 1 cup mozzarella cheese at room temperature, shredded
• 1 /3 cup Raw Kale and Pistachio Pesto (video recipe below – get the text recipe)

Instructions for Pizza:
1. Preheat the oven to 400 degrees F.

2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.

3. Peel and thinly slice the red onion.

4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.

5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.

6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven’s maximum temperature.

7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.

8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.

9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.

10. Remove and let cool for a minute or so, then slice and serve!

I just made this amazing Sweet Potato and Kale Pesto Pizza with it and it was amazing. That recipe is coming up next.

Recipe: Chewy Homemade Pizza Dough

Ingredients:
• 2 cups all-purpose flour
• 1 cup semolina flour
• 1 tablespoon yeast
• 1 cup water
• 2 teaspoons sea salt
• 1/4 teaspoon sugar (for proofing)

Instructions:

1. Sift both flours into a large mixing bowl and add the salt.

2. Warm the water to 120 degrees F.

3. Now let’s proof the yeast. You don’t have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add the sugar and warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in the yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!

4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.

5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.

6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.

Enjoy!