No Work Chicken, baked tender chicken breasts in a honey, Dijon, curry sauce ~ just marinade, bake and serve with jasmine rice.

Bran muffins as good as the bakery, made with whole wheat flour, bran and Greek yogurt ~ serve warm with lots of butter!

My grandmother’s Spinach Rockefeller ~ spinach, bread, butter and seasonings, baked with a crispy, browned Parmesan crust.

Simple, rustic and healthy ~ kale and white bean soup with homemade chicken stock, garlic and chilies.

Chicken Parikash ~ classic Hungarian comfort food. Chicken simmered in stock, onions, lots of paprika and finished off with sour cream.

Italian Baked Spaghetti ~ layers of beef and mushroom ragù, cheese, spaghetti and Romano. My great grandad’s spaghetti ~ old-world Chicago.

Old-fashioned, classic gingerbread with lemon glaze ~ the perfect dessert for holiday entertaining. Serve with ginger whipped cream.

Sweet and Sour Beef Cabbage soup ~ old world cabbage soup made with beef short ribs and flavored with allspice, brown sugar and vinegar.

Chocolate Kiss Peanut Butter Cookies ~ classic blossom cookie, a holiday and cookie exchange favorite.

Creamy Cajun Pork Chops ~ rib pork chops smothered in mushrooms, onion and spicy Cajun gravy. Perfect over buttered egg noodles.

Old-fashioned Turkey Noodle Soup, made with the holiday leftovers, turkey carcass and all ~ a really comforting and nourishing soup.

Cheesy Potatoes ~ classic, cheesy hash brown casserole. Very popular hot dish around these parts and my kids’ favorite holiday side dish.

A simple corn casserole for the holidays. Warm and comforting, a family favorite and must have on the Thanksgiving table.

Old-Fashioned Bread Stuffing with Sausage ~ a traditional bread stuffing with sage, thyme and sausage, a must have on my holiday table.

One-pot coconut roasted chicken with chilies, kaffir lime leaves and lots of cilantro ~ yielding incredibly tasty broth and tender chicken.

Creamy Italian Sausage Peasant Pasta ~ with tomatoes, peas and lots of Parm. Simple, rustic and all in one pan, on the table in 30 minutes.