Bacon Wrapped Beef Tenderloin & Peach Chili Honey

20-25 Beef Tenderloin Piece (1 1/2 inch pieces)
9 strips Apple-wood Bacon
1 tea Kosher Sale
1 tea Fresh Cracked Pepper
Peach Chili Honey
2/3 cups honey
1 garlic clove chopped
1 tabs shallots chopped
1/4 cup water
1-2 tea chili flakes
1/2 cup peach preserves
1 tsp Apple cider vinegar
1 tab olive oil
1. Place tenderloin pieces in a bowl and season with salt and pepper. Cut each slice of bacon into 3 pieces. Wrap 1 piece of bacon around 1 piece of steak. Secure with a toothpick and place on a baking sheet lined with parchment paper. Repeat with remaining bacon and steak.
2. Preheat oven to 400*F and adjust rack to middle position.  Place baking sheet and bake for 15-18 minutes depending on desired temperature, turning each piece half way through baking time. Serve immediately.
While tenderloin is baking follow the below recipe for Honey Peach Chili Sauce
1. Heat oil in medium sauce pan add garlic and shallots; sauté for 2-3 minutes.  Add chili flakes, water, honey, cider and peach preserves.
2. Reduce heat to a simmer, cook 5 minutes.
3. Remove from heat and set aside.
4. Drizzled over your bacon wrapped tenderloins
5. Serve on a platter and enjoy
Corn & Tomato Salad


4 Ears of Corn (Roasted & Shuck)

1 Pint cherry tomatoes (cut in 1/2)

1/4 cup chopped red onion

1 1/2 Tab chopped garlic

1 1/2 cup diced cucumber

3 Tab chopped cilantro

1 1/2 tea pink salt

1 tea fresh cracked pepper

Juice of 1 lemon


In a large bowl mix all ingredients; let set in the refrigerator for at least an hour. This step allows all of the flavors to come together however you can serve immediately.

*Great for a side dish, topping for salads, snack and/or with protein*

Peanut Butter Snack Balls


Makes about 30 Balls

1 cup “Earth Balance Natural Peanut butter and flaxseed” Cream Peanut Butter

1 tea spoon vanilla extract

1 1/2 cup old-fashioned oats

1 1/2 – 1 2/3 cups trail mixed nuts and dried fruit

1/3 cups dried naturally sweetened cranberries

Optional – 1/3 cup semi-sweet mini chocolate chips


  1. Add peanut butter, vanilla in mixing bowl to blend.
  2. Stir in oats and trail mixed nuts & dried fruit (The spiffiness of the dough can vary due to the thickness of the peanut butter so ass a tablespoon or two more of the oats if needed.)

*if using chocolate chips add at this step*

  1. Form dough using a 1/8-cup cookie scoop- just scoop the dough from the bowl and press against the flat edge of the scoop. I suggest to make a more perfect formed ball use your hands to shape the ball. (Plastic gloves recommended) Release the ball onto a cookie sheet lined with parchment paper. Store balls in covered container and keep in refrigerator until served.
Rosemary Garlic Heirloom Chicken, Basil Honey Sweet potatoes Sautéed Kale & Cremini Mushrooms



2 Heirloom Chicken Breast

1 Tab garlic powder

1 Tab chopped fresh rosemary

1 Tea salt

1 Tea Fresh Cracked Pepper

2 Tab coconut oil

Sweet Potatoes

2 Cups chopped Sweet potatoes

Coconut oil spray

1 Tab shopped basil


2 Tea cinnamon

2 Tab Honey

Sautéed Kale

4-5 cups chopped kale

1 cup sliced cremini mushroom

¼ cup sliced Spanish onion

2 tea chopped garlic

2-3 tea coconut oil

¼ cup vegetable stock




  1. Wash and clean chicken; pat dry. Mix all ingredients (just 1 Tab of the coconut oil) and let rest in the refrigerator preferably overnight but at least 2 hours.
  2. Pre-heat oven to 400*F. Remove chicken from the refrigerator and place on the stove a medium sauté pan over medium high heat (Make sure the pan you are using is oven safe). Place remaining oil into the pan and sear the chicken presentation side down for 5-7 mins until a golden brown.
  3. Remove chicken from the heat and place in the oven for 20-30 mins until internal temperature reaches 165*F.
  4. While chicken is in the oven place sweet potatoes in a pot and boil for about 7 mins. Drain and toss in a basil, honey and cinnamon. Roast in the oven for 15-20 minutes until tender.
  5. Place a medium sauté pan on the stove on medium high heat. Add coconut oil, garlic and onion sauté for 3 minutes then add mushrooms. Sauté for an additional 4-5 minutes then add kale and stock. Be sure to stir thoroughly to distribute the flavors evenly. Turn heat off and remove from stove.
  6. Remove chicken and sweet potatoes from oven let chicken rest for 8 minutes. Then serve!
White Wine Mussels


2 pounds mussels, scrubbed clean under running water

1/2 cup pinto grigo wine

2 Tbsp olive oil

1/4 cup minced shallots

1 Tbsp minced garlic

½ cup heavy cream

1/4 cup minced parsley



¼ cup Parmesan Cheese

1 roma tomato diced (optional)

Scallions for garnish

½ lb linguini cooked (according to the directions on box)

** When purchasing mussels be sure they smell like the ocean, not fishy. Don’t buy any whose shells are cracked or open.  Try to cook the mussels immediately, but if you have to wait place them in a bowl and cover them with a damp towel so they can breathe.**


  1. Put the mussels in a bowl of salted water (1 Tbsp salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead.
  2. Get a large deep sauté pan and place on the stove over medium high heat. Add oil, shallots and garlic. Sauté until translucent for about 3-5 mins. Add white wine and bring to a starting simmer. Then add your cleaned mussels; sauté for 5-7 minutes the heat from the sauce should start to open then shells.
  3. Add your heavy cream and parsley bring to a lite simmer for 3-5 minutes; be sure to stir consistently.
  4. Place cooked linguini noodles in the bottom of a serving bowls. Place the mussels onto of the pasta and pour some sauce over each bowl of mussels. Garnish with parmesan cheese, tomatoes and scallions. Serve immediately. Serve with crusty bread for dipping in the sauce.
New England Clam Chowder


1 cup chopped yellow onion

2 cups cubed red potatoes

1 cup chopped celery

3 cans chopped clams (6 oz each)

¾ cup butter

¾ cup flour

1 tab thyme

2 cups whole milk

2 cups heavy whipping cream

1 ½ tea salt

½ tea fresh cracked pepper

(Optional- Texas Toast Croutons)


  1. Place all of the chopped vegetables into a medium sauce pan. Open the clams and pour the clam juice from the cans over the vegetables. Set the clams aside.
  2. Add just enough water to the pot to cover the vegetables. On high heat, bring the contents to a boil. Reduce heat to medium high and let the veggies cook until tender. Approximately 7 minutes.
  3. Meanwhile, melt the butter and thyme in a large pot over medium high heat. Whisk in the flour until the mixture thickens.
  4. Whisk the milk and heavy cream into the butter/flour mixture. When it starts to bubble up and is nice and thick, remove from heat. Do Not Boil
  5. Pour the now tender vegetables AND the liquid the cooked in, into the creamy mixture. Stir to mix thoroughly.
  6. Add clams, salt, and pepper. Heat the soup over medium high heat for about 7-10 minutes.
  7. Serve with Texas toast or your favorite crackers.

Chef Mark & Erica Key "White Wine Mussels"